Daily Archives: October 5, 2013

Cool II

Cool II


Great Tranquility

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Let the soul

A green and red Perseid meteor striking the sk...

Soar in the night sky

Dive like a comet  falling rapidly

Walk along on the path of milky way 

 Catch the zodiac signs  scattered in sky

Take noiseless breathes through out the session 

Great Tranquility spills out in your thoughts  & deeds



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Beer battered Asparagus

beer battered 10 2 2013

Oh my goodness!! Asparagus is delicious on its own, but to add beer batter!?! Yum!

For lemon dipping sauce•1/2 cup mayonnaise
•1 teaspoon fresh lemon juice
•1/2 teaspoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
For asparagus•1 cup all-purpose flour
•1 teaspoon salt
•1 tablespoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
•1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
•About 4 cups vegetable oil
•1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special equipment: a deep-fat thermometer


Make dipping sauce:
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.

Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

Cooks’ note:Asparagus can be kept warm in oven up to 30 minutes.

Read More http://www.epicurious.com/recipes/food/views/Beer-Battered-Asparagus-231637#ixzz2gcsbB5mv