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Of vegetables and fruits

Heat the oil in a large skillet over medium heat. Add the squash and onion; cook for about six minutes, until tender. Add the corn, jalapenos, garlic, ginger and scallions to the pan and stir.

india Updated: Sep 11, 2010 23:29 IST
The Washington Post

Squash and Corn in Coconut Milk With Thai basil
What you need:
1 tablespoon oil
3 cups of pumpkin, cut into 1/2-inch dice
1 medium onion, diced
Kernels from 2 ears of fresh corn
2 to 4 jalapeño peppers, stemmed, seeded and minced
3 medium cloves garlic, minced
1/2-inch ginger, minced
5 scallions, thinly sliced
2 cups (15 ounces) coconut milk
1/2 cup water
1/4 cup chopped fresh coriander, plus more for garnish
1/4 cup chopped Thai basil, plus more for optional garnish
Salt and black pepper to taste
1 cup shredded cooked chicken
3 cups cooked basmati rice,
for serving

Directions: Heat the oil in a large skillet over medium heat. Add the squash and onion; cook for about six minutes, until tender. Add the corn, jalapenos, garlic, ginger and scallions to the pan and stir.
Stir in the coconut milk and water, then add the coriander and basil. Add salt and pepper to taste.
Cook for 3 to 5 minutes, until the corn is heated through. Add chicken and stir.
Serve rice in individual plates and serve topped with squash mixture. Garnish with jalapeños or additional herbs. Serve hot.

Nutrition information: Serves four. Nutrition information: 360 calories, 12 gram fat, 6 gram saturated fat, no cholesterol, 110 milligram sodium, 54 gram carbohydrates, 5 gram dietary fibre, 9 gram sugar, 7 gram protein.
Iraqi Fried Apples
What you need:
5 tablespoons unsalted butter
5 to 6 apples, peeled and thinly slices
1/4 cup Demarara (raw) sugar or granulated white sugar
1 to 2 pinches salt
A few pinches sweet spices, such as nutmeg, cinnamon, cloves or allspice
2 tablespoons fresh apple cider (optional)

Directions: Heat a large skillet, preferably nonstick, over medium-low heat. Add the butter or margarine and allow it to melt slowly.
Add the mixed apple slices and cook gently, stirring occasionally, for about 10 minutes. Slowly stir in the sugar, salt to taste and the spice(s) of your choice. Once the sugar has dissolved, add the cider, if desired.
Cover the skillet and cook on low for 10 minutes, stirring a few times to make sure the apples do not get overly browned. Serve warm.

Variation: Substitute the sugar and spices with 1/4 cup maple syrup, steeped with a cinnamon stick or a peeled piece of fresh ginger.

Nutrition information: Five to seven servings. 140 calories, 8 gram fat, 5 gram saturated fat, 20 milligram cholesterol, 45 milligram sodium, 19 gram carbohydrates, 1 gram dietary fibre, 16 gram sugar.

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