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Ingredients requirements Asparagus Ginger Croissant:
- Provide 2 - Asparagus Bunchs
- You need 5 chilly Green
- Need 2 Tablespoons for Olive oil
- Give 1 Teaspoon of Cumin seeds
- Require 1 Tablespoon for Ginger paste
- Make ready 2 Tablespoons of Lemon juice
- Provide 1/2 Teaspoon - Garam Masala
- Require 2 Teaspoons Salt
- Make ready 1 Teaspoon Black pepper , Grounded
- Require 1 Tablespoon Almonds , chopped
- Take 1 Tablespoon Cottage cheese , chopped
- Provide 3 Tablespoons for Coriander leaves , chopped
- Make ready 1 Tablespoon - Garlic , chopped
- Prepare 250 Grams of All purpose flour
- You need 5 Grams - Gluten
- Get 150 Grams of Water
- Take 7.5 Grams for Yeast
- Need 5 Grams Salt
- Provide 10 Grams of Sugar
- Provide 2.5 Grams of Milk powder
- Need 10 Grams - Butter Clarified
- Need 85 Grams Margarine
- Get 1 - Egg
Asparagus is delicious in a Singaporean-style sauce of hard-cooked egg yolk, cream, ginger, garlic and chiles. Prepare a grill for high heat. Whisk mirin, miso, vinegar, and ginger in a small bowl. Home » Energizing Recipes » Szechuan Asparagus with Garlic, Ginger and Chilies.
Asparagus Ginger Croissant process:
- For the Asparagus Ginger Filling: Chop the Asparagus to quarter the size. Pour oil into a frying pan and add cumin, green chillies and garlic and fry them. Then add the asparagus and fry over medium high flame.
- Add garam masala, salt and ginger paste and fry till the asparagus becomes tender and crunchy.
- Then add the cottage cheese, almonds, black pepper and lemon juice. Saute for around 2 minutes and sprinkle chopped coriander leaves and keep aside to use as filling.
- For the Croissants: Sieve the flour and milk powder and keep aside.
- Prepare sugar+ yeast solution with half the measured amount of water and salt solution with salt and the remaining amount of water; add the two solutions to the flour mixture respectively and mix until a soft dough is formed.
- Next, add the clarified butter and mix until well combined. Keep aside for an hour
- Gently deflate the dough and let it rest for half an hour.
- Sheet the dough and laminate it with margarine and fold it like an envelope. Turn the dough over and sheet into rectangle. Fold it and refrigerate it for around 20 minutes
- Take it out and sheet it again as before. Refrigerate for another 10 minutes.
- Sheet the dough and cut it into triangles. Put in the asparagus ginger filling and fold it into a croissant shape
- Bake the croissants for around 15 minutes at 170 degree celsius
- Once ready, give them an egg wash and serve!
Dried red chilies are used to flavor the asparagus ( or green beans) but they are not meant to be eaten. Ojas building but Kapha pacifying, asparagus increases mucous; both ginger and black pepper help to expectorate it.(VPK asparagus.html. Asparagus is a genus of flowering plants in the family Asparagaceae, subfamily Asparagoideae. Most are evergreen long-lived perennial plants growing from the. Asparagus has an affinity for onion and ginger, and this recipe takes full advantage of this.
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