Month: February 2019

Glass Noodles salad

Ingredients:

100 Gram Glass Noodles ( vermicelli noodle)

100 ml white vinegar

100 ml water

2 Tbsp. Sugar

1 Tbsp. Salt

¼ cup Raw Papaya ( Julienned)

¼ cup cucumber ( Julienned)

¼ cup carrot ( Julienned)

2 Tbsp. Roasted Peanuts

2 Thai Red Chili (Sliced)

½ Tbsp. Light Soy Sauce

1/8 Cups green mango (julienned)

¼ cups Cherry tomatoes

1 Tbsp. Sesame oil

1 Tbsp. Honey

½ Tbsp. Chopped basil

Method:

Soak noodles in hot water for few minutes, the moment they turn translucent, drain the water and keep the noodles aside.

Quick Pickling

Boil vinegar, water in a sauce pan , add sugar and ½ Tbsp. salt . On boil, add julienned veggies (except mangoes). Boil it for just a minute and take it off heat. Soak in Chilled water.

In a sald mixing bowl tale glass noodles , add pickled veggies, julienned mangoes, Cherry tomatoes and red chili. Add salt to taste and soy sauce, honey, roasted peanuts and sesame oil , mix well with a spatula or salad mixing fork. Garnish with basil and roasted peanuts.

Sago – Coffee Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

100 gr sago (soaked for 1 hour)

1 Tbsp. Coffee Powder (if you are looking for stronger coffee flavour-feel free to add as much as you like)

4 Tbsp. Honey +1/2 Tbsp. Coffee Powder (mixed together)

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half. Add soaked sago, stir and simmer for 15 minutes. Add Coffee powder , stir and let it boil for another 5 minutes . At this point add cream and condensed milk. Give it a good stir. Take it off heat and pour it into oven safe serving bowl , drizzle honey and coffee mix on top and let it broil for 2 minute in an oven (180 ºC deg cels). Serve piping hot .

Chocolate Rice Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr black rice (soaked overnight)

50 gr Dark Chocolate (cooking Chocolate)

1 Tbsp. Grated Milk Chocolate

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. At this point add dark chocolate and keep stirring. Let this mixture simmer for 5 more minutes Take it off heat and cool it down , Pour into serving bowls and garnish with grated milk chocolate . Serve Chilled

Mango Pudding

Ingredients:

1 lit full cream milk

100 ml condensed milk

100 ml full cream

50 gr rice (soaked for 2 hrs.)

Mango Puree (fresh puree-I use alphanso mango)

2 Tbsp. fresh diced mango

4 Tbsp. Honey

1 Tbsp. Clarified butter

Method:

Boil milk in a thick bottomed pan on low heat, let it reduce to half.

Grind the soaked rice with little water. (Paste –but not very fine)

In another pan, melt clarified butter, add rice paste , roast for a while, but make sure the rice should not get burnt . Keep heat on low flame. In 2 minute your rice should be roasted enough to be added into boiling milk. Stir for 2 minutes and add cream and let it simmer for 20-15 minutes. Now add condensed milk. Simmer for 5 minutes.Take it off heat and cool it down (do not refrigerate ). Once rice and milk mixture is cooled down considerably, fold mango puree (do not stir) use spatula to fold mango puree in the rice-milk mix. Add Honey and garnish with diced Mangoes. Serve Chilled.

Black Rice-Apple Pudding

Ingredients :

Half cup black rice soaked overnight or more 

1 red apple peeled cored and grated and one quarter diced 

½ Litre Full Cream Milk

1 Inch Cinnamon Stick

1 Bay leaf

1 Black Cardamom

1Clove

2 Tbsp. Brown Sugar

1 Tbsp. Clarified Butter

2Tbsp. Condensed Milk

2 Tbsp. Honey

4-5 drops of vanilla essence

Method:

Pressure cook , overnight soaked rice with sufficient water (Normal rice water ratio 1:2) 8-10 whistle 

In heavy bottom pan take boil milk on slow flam, let it reduce to half. 

Take another pan and on low heat add clarified butter. Once its start melting add Cinnamon stick, bay leaf, black cardamom and clove. Saute for a minute then add grated and diced apple. Keep stirring add brown sugar , let it caramelized but do not over cook. Now in this apple mixture add rice along with its starch (add only half keep aside half to be added if required to get a pudding consistency) .Keep stirring for few minutes once the rice and apple mixed well add the reduced milk ,keep stirring .Look for the consistency .If required add the remaining rice one spoon at a time. Once you get consistency of your liking ad condensed milk . At this moment check for sweetness. Add honey and vanilla essence. Chill your pudding for 2-3 hours in refrigerator. Do not forget to remove whole spices before serving.

Black Rice Khichri

Ingredients:

1 Cup Black Rice (Soaked Overnight)

½ cup peanuts (roasted)

¼ Tbsp. Carom Seeds

1/8 Tbsp. Asafoetida

¼ Tbsp. Ginger (Chopped)

¼ Tbsp. Green Chili (Chopped)

1 Tbsp. Clarified Butter

¼ Tbsp. Mint and Coriander chopped

½ Tbsp. lemon juice

Method:

I use Manipuri black rice, which is full in flavor, but hard to cook.

You need to pressure cook overnight soaked black rice for 8-10 whistle.

The cooked rice will be full of starch. This khichri is different as no lentil has been used to make this khichri. Transfer your cooked rice to a bowl. In the meantime , heat clarified butter in a pan , on low to medium heat. Add carom seeds, on splutter , add asafoetida , ginger and chili, add roasted peanuts . Saute for a minute then add cooked black rice (with all its starch). Add salt to taste . Stir continuously on low heat. Add chopped mint/coriander and garnish with roasted Peanuts.

Corn Vegetable Soup

(4 Serving) 

Ingredients :

250 gm, Corn Kernels (Blanched, and divided into two parts) 

Half of the blanched corn Kernel should be crushed in a blender. 

1 medium size onion, diced 

1 teaspoon sesame oil 

 1 medium carrot- diced 

 1 bunch of green onion, finely chopped  

1 green capsicum -diced 

2 medium cloves garlic -minced (about 2 teaspoons) 

1 inch of ginger – chopped  

1 teaspoon soy sauce, Rice Wine vinegar or White Vinegar, chilli sauce (Red and      Green) 

1tsp black pepper powder 

750 ml vegetable broth  

Salt to taste 

Corn Starch Slurry to thicken the soup (Optional) 

Method:

In a sauce pan, on medium heat add oil and after a minute add  corns (Crushed and whole) onion, carrots, garlic  and ginger stir for 2 minute and high heat add sauces and vinegar , stir for a minute and now add vegetable broth , salt and pepper . Stir occasionally , add chopped green onions , give a boil  to the soup. Simmer for 10 minutes . Soup is ready for serving.  

If you like thick soup , add corn starch slurry at the time of boiling of soup. 

Open Dumpling (Veg Shao Mai)

(4 Serving –approx 24 dumplings) 

Ingredients: 

For Dumpling Sheet:- 

500g all purpose flour 

1 cup water (lukewarm),  

salt to taste 

For Filling:- 

350 gm spinach, blanched , minced  

200 gm corn kernel, blanched , minced  

1tsp finely chopped green chilies  

1 Tbsp. sesame oil 

1 Tbsp. garlic, minced 

1 Tbsp. ginger 

2 Tbsp. chopped onion  

1tsp soy sauce and green chili sauce 

1tsp rice wine vinegar (White Vinegar can be used) 

½ tsp of chopped fresh Dill 

1tsp roasted sesame 

Salt to taste 

Method :

First we need to make nice clean dough of flour by adding water and pinch of salt. Dough should not be very soft or very hard. Keep aside and rest it for 30 minutes. 

Now ready to make the filling for the dumpling, in a frying pan on medium heat ,  add oil and within a minute add chopped onions , garlic, ginger and chilies. Sauté on medium heat or two more minute . Now add minced corn kernel stir for a minute then add minced spinach , stir the mixture for a minutes now add soy sauce, vinegar and chili sauce. Mix well and stir/ toss for few minute  and just before taking it off heat, add finely chopped dill and roasted  sesame. Keep aside to cool down. 

Come back to dough, work on it for few minutes with your palm but do not go very hard on it. Divide the dough in to workable portion (tennis ball size), dust your workstation with flour and with use of rolling pin flatten the dough ball into a nice clean sheet, this needs lots of patience and  maneuvering of dough sheet . The sheet should not be very thin not it should be thick, so balanced thickness of sheet works well. With use of cookie cutter cut the dough sheet in circles ( 3 inch diameter ) In the mean time prepare your steamer.  

Preparing dumplings for steaming – take ½ Tbsp. of the filling , place it on the centre of dough circle , now by using your thumb and the forefinger slowly pull the side of the dough circle and press the both sides, repeat on the other sides. Your Dumping should look like square boat. Feel free to use your imagination , make as many sides you like, but make sure not to close the dumpling. Place the filled dumping in the steamer , in 10 minutes these should be done. To make sure its steamed properly, check if all the sides of the dumpling has become translucent. Garnish with roasted sesame seeds . 

Serve hot with soy chili sauce and chili oil.  

Veg Fried Rice (Yang chow style)

(4 Serving) 

Ingredients: 

500 gm long grain rice (washed and soaked for 30 minutes).  

3 Tbsp. vegetable oil 

1 medium size onion, sliced 

1 teaspoon sesame oil 

50 gm green peas  

2 medium carrot diced (3 ounces; 85g) 

1 bunch of green onion , finely chopped  

1 green capsicum diced 

50 gm Cabbage ,Shredded 

½ cup tofu – cubed  

2 medium cloves garlic, minced (about 2 teaspoons; 5g) 

1 teaspoon soy sauce, white vinegar, chilli sauce (Red and Green) 

1tsp black pepper (ground) 

Salt to taste 

1 Red and Green chilli sliced to garnish 

Method:  

Boil rice in salted water.  Keep aside after draining water  

On high flame heat vegetable oil in a large wok, add chopped Onions, Carrots, Peas and toss after a minute add diced Capsicum and shredded Cabbage. Stir for two more minutes add boiled rice, toss on high flame, add all the sauces, salt and pepper and add diced tofu. At the time of taking off from the heat, add sesame oil. 

Veg Fried Rice ready, garnish with slice of Red and Green chili.  

Potato-Soya Vegget Warm Salad With Tandoori Sauce

Ingredients: 

 For Salad 

 500 gm.  Small size potatoes, 90% boiled (microwaved) pealed  

   100 gram soya vegget (Nugget will do) boiled for 5 minutes  

9 round slices of capsicum (3 each of Red, Green and Yellow)  

6 Baby corns, blanched and sliced in length  

15-20 leaves of baby spinach 

50 grams shredded Cabbage (purple and green)   

1 medium size onion (in round sliced) 

 2 Tbsp.. olive oil 

1 Tbsp.. of Rice vinegar  

 2 green chilies cut in length 

1 Thai red chili sliced 

1 bunch of green coriander (Finely chopped) 

1 shoot of green onion (chopped) 

4 pieces of sliced green cucumber 

 4 pod garlic (ground to paste) 

Salt and black pepper to taste  

1 Tbsp.. roasted peanuts and white sesame seeds 

For Tandoori sauce 

1 onion (medium size chopped finely) 

½ Tbsp.. Ginger Garlic paste  

1 tsp. red chili powder 

1tsp turmeric powder 

 1 tsp. garam masala 

½ tsp. dried mango powder 

1 green chili chopped  

½ cup Full Cream  

1 Tbsp.. of tandoori masala 

½ cup tomato puree 

Salt to taste 

¼ Tbsp.. brown sugar  

1 Tbsp.. cooking oil 

1/4 cup water 

Method: 

Salad 

Grill potatoes on high heat, use some oil, put soya nugget, and grill for few minutes turning occasionally. 

Once done add some salt, remove from the grill plate.  On the same grill plate put three colors capsicum rings, just put some oil, and grill on the high heat. Once done remove and keep it separately for use later.  

In a wok   take the remaining oil, add onion ring, ginger and garlic paste, green chilies, add grilled potatoes and soya nugget. On the high heat toss and add rice vinegar add salt and black pepper. Toss for one minute, add cabbage and quickly remove from the heat. 

Keep the entire batch aside. 

Tandoori Sauce 

Heat the oil in a pan, add chopped onion and chopped chilies, sauté for 2 minutes. Blend the sautéed onions by using as little water possible. Once paste is done, pore it again on the pan, add ginger garlic paste, stir for a minute, add tomato puree, stir for a minute, and now add turmeric, chili powder, dry mango powder, tandoori masala and salt to taste. Keep stirring for 3 minutes, add water and boil just once. Remove pan from the heat. Now blend the entire onion tomato curry in a blender. You will get sauce like consistency. Put pan on heat and pour the entire mixture into the pan use high heat, add brown sugar, if possible flambé by turning your pan side wise closer to the flame. Add cream, stir and remove from the heat. Tandoori sauce is now ready to be poured over the sizzling warm salad. 

On a sizzling hot plate arrange capsicum rings, place the salad on the rings. Garnish with sliced red Thai chili, finely chopped coriander and pour the hot tandoori sauce on the sizzling plate.