Category: Recipies

Mexican ensemble (Rice, Bean, Avocado and Tofu)

Ingredients:

1 Cup Brown Rice (Cooked)

2 Cups Kidney Beans ( Soaked overnight and pressure cooked)

You can use canned Black or red kidney ban

8-10 Tofu –cubed (big chunks)

1 ripe avocado – Halved, deseeded and cut in cubed

1 cup diced capsicums (Red,Green and Yellow)

3 Tbsp. cooking oil ( I use Waga waga –Olive- Rapeseed mix oil)

1 Onion –Chopped

1 Tbsp. Garlic –Chopped

2 Tbsp. Roasted Cumin

¼ Tbsp. lime zest

1 Tbsp. Lime juice

1 Tbsp. – Paprika Powder (I use sprig gourmet’s Paprika powder)

¼ Cup Chopped Coriander

1 Tbsp. Salsa sauce

½ Tbsp. Red Chili- Green chili –chopped/sliced

½ Tbsp. chopped jalapeno chili (canned) or fresh

Method:

Heat 1 Tbsp. oil in a frying pan on medium to high heat, add chopped onion, stir for few minutes, add ½ Tbsp. garlic , saute for a minute then add ¼ Tbsp. of roasted cumin. Add kidney beans and saute for 2-3 minutes. Add lime zest, juice and salt to taste. Saute for few minutes. Beans are done. Keep aside. In the meantime, marinate tofu cubes with very little oil, ¼ Tbsp. Paprika , ¼ Tbsp. roasted cumin and salt to taste. Keep aside for 10-15 minutes. Take the grilling pan, put marinated tofu, and drizzle some oil grill the tofu cubes on all the sides. The entire grilling process should not take more than 5 minutes

Now take another pan, heat remaining oil and splutter remaining oil , remaining garlic and roasted cumin . Saute for a while then add capsicums and saute on high heat for 2 minutes. At this point add cooked brown rice, season it well with paprika , salt and salsa sauce. Add 1/8 cups of chopped coriander. Saute for 1 more minute , your rice is done.

Assemble the dish in a serving bowl with beans mixture, rice and top with Tofu cubes and avocado cubes. Garnish with remaining coriander, jalapeno, lemon wedge and sliced chilies. Just before the serving drizzle lime juice.

Cheese Stuffed Mushrooms in Mushroom Froth

Ingredients:

10-12 medium size button mushroom (Washed thoroughly and pat dry)

100 gram shitake mushroom( soaked in warm water for 30 minutes)

1 Cup grated mozzarella cheese

1 Tbsp. spice mix

1 Tbsp. Red Chili sauce

½ Tbsp. Black pepper powder

Salt to taste

½ full cream

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 Tbsp. Chopped garlic

¼ Tbsp. lemon zest

½ Tbsp. hopped coriander stalks or roots

Method:

First and foremost , carefully remove stalks of the mushrooms and scoop out the mushroom to make small cavity . Keep the stalks and scrapping.

Prepare Stuffing

In a frying pan and on medium heat , add ½ Tbsp. olive oil and within 15 seconds add chopped garlic , saute for 30 seconds and then add mushrooms scraps . Saute for 2 more minutes and then take it off heat. Let the mixture rest for a while. In a bowl, take grated cheese, pice mix, pepper powder, chopped coriander stalks, fresh lemon zest and salt to taste. Mix well.

Now take the button mushroom and gently rub salt and red chili sauce inside the cavity. Carefully stuff these mushrooms with cheese stuffing and rest it for 30 minutes in refrigerator.

In the meantime prepare your mushroom froth. Grind and make paste of soaked shitake mushroom . In an frying pan take butter , on low heat. Before butter starts melting add mushroom paste , stir for a minute ,add cream , stir well for two minutes add salt to taste and with use of hand blender, blend this mixture to get froth.

Now in a shallow frying pan , add olive oil and on high heat , put the stuffed mushrooms one by one , cover with the lid for 30 seconds . Take it off heat.

Take these shallow fried mushroom in a pre heated oven (180 ºC ) bake for only 5 minutes.

Prepare your plate: Froth as base, keep your mushrooms on top of froth, sprinkles some more cheese on top of mushrooms. Use blow torch to char the cheese and mushroom just a bit. However if you do not have the blow torch, simply top up the stuffed mushroom before baking them.

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.