Ingredients:
For stuffing:
Finely diced & sauteed Firm Tofu - 1cup
Rice noodles (Cooked)-1cup
Shredded carrots-1/2 cup
Shredded cabbage-1/2 cup
Mung bean sprouts-1/2 cup
Red chilli sauce(Thai) -2tsp or as per taste
Finely chopped coriander leaves-2Tbsp
Grated ginger-1Tbsp
Light soya sauce-1Tbsp
Asian Sesame oil-1Tbsp
Toasted sesame seeds-2Tbsp
Salt-3/4tsp or as per taste
Frozen Spring roll wrappers-1pkt (Thawed)
Oil- for deep frying
For flour paste:
All purpose flour-2Tsp
Water-1/4 cup
Method:
Mix tofu, rice noodles, cabbage, carrots, green onions, coriander leaves, sprouts, sesame seeds, soya sauce, chilli sauce, ginger, sesame oil and mix all together, taste it and add salt or heat if needed and set aside. Take thawed spring roll wrappers, if they are big, cut them into half, otherwise use whole one, and place the 1-1 1/2 Tbsp of stuffing in one corner, in lengthwise and roll it for 2 rounds and fold the edges, and roll the wrap all the way up to end and, use the flour paste and attach the final layer to the wrap. Use all the stuffing and wrappers in the same manner, make rolls and set aside. Heat oil in a pan deep fry these rolls few at a time until they turn golden brown. Serve hot with below dipping sauce, or peanut sauce.
Dipping sauce:
Low sodium soya sauce-1 cup
Asian sesame oil-1Tbsp
Minced garlic-1Tbsp
Finley chopped chives-1Tbsp
Mix altogether in a bowl and serve with hot spring rolls.
Note: If you want to avoid deep frying, you can use round rice wrappers, instead of spring roll wrappers. Dip each wrapper in a warm water, so they become soft. Stuffing and rolling is same as above, except these rolls you can eat them as it is with dipping sauces.
Sunday, June 28, 2009
Friday, June 26, 2009
Spicy Buttermilk
Ingredients:
Butter milk-1qt
Water-1qt
Lemon or Lime juice-2-3tsp
Salt-1 1/2tsp
Ginger paste-1tsp
Roasted coriander and cumin powder-3pinches
Red chilli powder-2pinches
Chopped coriander leaves-2Tbsp
chopped green chillies-1/2tsp
For Seasoning:
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Asafoetida (Hing) -1pinch
Curry leaves -few
Oil-1tsp
Method:
Mix buttermilk, water, lime or lemon juice, salt, ginger paste, coriander and cumin powder, red chilli powder and green chillies altogether in a bowl. Heat oil in a small pan add mustard seeds, cumin seeds, when they splatter add asafoetida and curry leaves, mix in the buttermilk and chill and serve as a refreshment.
Butter milk-1qt
Water-1qt
Lemon or Lime juice-2-3tsp
Salt-1 1/2tsp
Ginger paste-1tsp
Roasted coriander and cumin powder-3pinches
Red chilli powder-2pinches
Chopped coriander leaves-2Tbsp
chopped green chillies-1/2tsp
For Seasoning:
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Asafoetida (Hing) -1pinch
Curry leaves -few
Oil-1tsp
Method:
Mix buttermilk, water, lime or lemon juice, salt, ginger paste, coriander and cumin powder, red chilli powder and green chillies altogether in a bowl. Heat oil in a small pan add mustard seeds, cumin seeds, when they splatter add asafoetida and curry leaves, mix in the buttermilk and chill and serve as a refreshment.
Broccoli Curry
Ingredients:
Broccoli florets - 1 bunch
Diced onions-1cup
Cashews-12
Minced garlic-1tsp
Cumin seeds-1/2tsp
Dry red peppers-2
Urad dal-1tsp
Mustard seeds-1tsp
Curry leaves-few
Salt-1/2 tsp or as per taste
Oil-1Tbsp
For Curry powder :
Chana dal-1Tbsp
Coriander seeds-1Tbsp
Cumin seeds-1/2tsp
Dry coconut-1Tbsp
Poppy seeds-1tsp
Method:
Dry roast all the ingredients for the curry powder, grind into a powder and set aside. Cut broccoli into small florets cook in microwave for 5 minutes or steam cook for 7-8 minutes. Heat oil in a pan add dry chillies, urad dal, mustard seeds, and cumin seeds, when they splatter, add minced garlic and curry leaves, add diced onions and fry until onions turn light brown. Add cooked broccoli, salt and saute for 3-4 minutes and sprinkle the curry powder saute everything together for 1-2 minutes, serve hot with rice.
Broccoli florets - 1 bunch
Diced onions-1cup
Cashews-12
Minced garlic-1tsp
Cumin seeds-1/2tsp
Dry red peppers-2
Urad dal-1tsp
Mustard seeds-1tsp
Curry leaves-few
Salt-1/2 tsp or as per taste
Oil-1Tbsp
For Curry powder :
Chana dal-1Tbsp
Coriander seeds-1Tbsp
Cumin seeds-1/2tsp
Dry coconut-1Tbsp
Poppy seeds-1tsp
Method:
Dry roast all the ingredients for the curry powder, grind into a powder and set aside. Cut broccoli into small florets cook in microwave for 5 minutes or steam cook for 7-8 minutes. Heat oil in a pan add dry chillies, urad dal, mustard seeds, and cumin seeds, when they splatter, add minced garlic and curry leaves, add diced onions and fry until onions turn light brown. Add cooked broccoli, salt and saute for 3-4 minutes and sprinkle the curry powder saute everything together for 1-2 minutes, serve hot with rice.
Craig Smith's Stuffed Mushrooms
Ingredients:
Large white mushrooms (Cleaned and stemmed- Save the soft part of the stems) -1/2 lb
Bread crumbs with Italian seasoning-1/4cup
Shredded cheddar cheese-1/2cup
Mayonnaise-1/4 cup
Mustard-1/2tsp
Method:
Finely chop the mushroom stems, add mayonnaise, mustard, bread crumbs, and cheese combine altogether very well, fill above mixture in each mushroom, broil in toaster oven at 375-400C for 4 minutes or until cheese looks bubbly. Serve hot as appetizer.
Large white mushrooms (Cleaned and stemmed- Save the soft part of the stems) -1/2 lb
Bread crumbs with Italian seasoning-1/4cup
Shredded cheddar cheese-1/2cup
Mayonnaise-1/4 cup
Mustard-1/2tsp
Method:
Finely chop the mushroom stems, add mayonnaise, mustard, bread crumbs, and cheese combine altogether very well, fill above mixture in each mushroom, broil in toaster oven at 375-400C for 4 minutes or until cheese looks bubbly. Serve hot as appetizer.
Vullipaya (Onions) Pachhi Pulusu-Various Recipes
Ingredients:
Finely diced onions-1cup
Tamarind pulp-2-3Tbsp or as per taste
Roasted sesame seed powder-2tsp
Roasted coriander powder-2tsp
Cumin powder-1tsp
Roasted fenugreek (Methi) seed powder-1tsp
Grted coconut-2tsp
Roasted poppy seed powder-2tsp
Garam masala-1/2tsp
Brown sugar-2tsp
Turmeric-1/4tsp
Chopped coriander-1Tbsp
Curry leaves-few
Mustard seeds-1tsp
Urad dal-1tsp
Chana dal-1tsp
Chopped dry red chillies-1tsp
Crushed garlic-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Water -1 cup or as needed the consistency of thin sauce
Method:
Mix coriander, sesame, cumin, garam masala, coconut, poppy seed, methi powders together in a bowl and add tamarind pulp, brown sugar, water, chopped onions, turmeric and salt, with consistency of thin sauce. Heat oil in a pot add dry chillies chana dal, urad dal, and mustard seeds, when they splatter add,chopped green chillies, crushed garlic and curry leaves, add onion, tamarind sauce and coriander leaves, mix every thing together, and turn off the heat. This pulusu can be served with rice or with hot pongal.
Finely diced onions-1cup
Tamarind pulp-2-3Tbsp or as per taste
Roasted sesame seed powder-2tsp
Roasted coriander powder-2tsp
Cumin powder-1tsp
Roasted fenugreek (Methi) seed powder-1tsp
Grted coconut-2tsp
Roasted poppy seed powder-2tsp
Garam masala-1/2tsp
Brown sugar-2tsp
Turmeric-1/4tsp
Chopped coriander-1Tbsp
Curry leaves-few
Mustard seeds-1tsp
Urad dal-1tsp
Chana dal-1tsp
Chopped dry red chillies-1tsp
Crushed garlic-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Water -1 cup or as needed the consistency of thin sauce
Method:
Mix coriander, sesame, cumin, garam masala, coconut, poppy seed, methi powders together in a bowl and add tamarind pulp, brown sugar, water, chopped onions, turmeric and salt, with consistency of thin sauce. Heat oil in a pot add dry chillies chana dal, urad dal, and mustard seeds, when they splatter add,chopped green chillies, crushed garlic and curry leaves, add onion, tamarind sauce and coriander leaves, mix every thing together, and turn off the heat. This pulusu can be served with rice or with hot pongal.
Semya (Vermicelli) Idli
Ingredients:
Roasted Semya(vermicelli)-1cup
Grated fresh coconut-1/2cup
Green chillies-1 - 2
Grated ginger-1/2tsp
Chopped coriander-4Tbsp
Yogurt-1cup
Crushed roasted peanuts-1/4cup
Curry leaves-few
Salt-1tsp or as per taste
Water - as needed to make a dough
Method:
Grind coconut, ginger and green chillies together and mix this with yogurt and add semya, little water and salt and, consistency should be like little thinner than idli dough, so semya get to absorb the liquid and set aside for 20 minutes in a bowl. Add crushed peanuts, chopped curry leaves and mix everything together very well, if needed add little more water to get consistency of idli dough. Spray nonstick cooking spray on idli plates and place the dough and steam cook for 10-12 minutes, like idlis. Serve hot idlis with coconut chutney.
Roasted Semya(vermicelli)-1cup
Grated fresh coconut-1/2cup
Green chillies-1 - 2
Grated ginger-1/2tsp
Chopped coriander-4Tbsp
Yogurt-1cup
Crushed roasted peanuts-1/4cup
Curry leaves-few
Salt-1tsp or as per taste
Water - as needed to make a dough
Method:
Grind coconut, ginger and green chillies together and mix this with yogurt and add semya, little water and salt and, consistency should be like little thinner than idli dough, so semya get to absorb the liquid and set aside for 20 minutes in a bowl. Add crushed peanuts, chopped curry leaves and mix everything together very well, if needed add little more water to get consistency of idli dough. Spray nonstick cooking spray on idli plates and place the dough and steam cook for 10-12 minutes, like idlis. Serve hot idlis with coconut chutney.
Jilebi (Various Recipes)
Recipe # 1
Ingredients:
All purpose flour- 1cup
Baking soda- 6 grams
Rice flour-1Tbsp
Yellow Food color-5-6drops
Red food color-2-3 drops
Yogurt- 1 oz
Water- enough to make dough(Start with 1/2 cup)
Sugar-2 cups
Saffron - pinch
Water-2 cups (for syrup)
Cardamom powder-1/4tsp
Oil-for deep frying
Method:
Mix all purpose flour, rice flour and baking soda together. Add water to yogurt and whisk until turns as smooth liquid, add all purpose flour and baking soda mix, combine together without any lumps. Dough should be thinner than dosa dough, and set aside and ferment over night. Heat 2 cups of water in a pot add sugar and let it boil until 1 string syrup comes. In one Tbsp spoon water soak saffron, add half in the syrup and remaining half in the dough which was fermented for over night. Add cardamom powder and food colors also in the syrup. Heat oil in a flat pan for deep frying, place dough in the ketchup dispenser, slowly twirl 3-4 times like chukli in hot oil. Do not fry until they turn into brown color. Keep syrup pot, next to frying pan transer the fried jilebis into the syrup dip them immediately with fork. Sugar syrup will absorb quicky, jilebis looks like a twirled straws. Take out the finished jilebis from the syrup and add next batch. Finish all the jelebis in the same manner. Finished jelebis serve hot as a dessert. Remaining jelebis should not store in a air tight container.
Recipe #2
Ingredients:
All purpose flour-1cup
Rice flour- 2Tbsp
Sugar -2cups
Fleischmann's dry east-1/2 pkt
Cardamom powder-1tsp
Yellow food color-5drops
Red food color-2drops
Water for syrup-2cups
Water for dough-3/4cup +2Tbsp
Salt-1pinch
Oil -for deep frying
Method:
Mix all purpose flour, rice flour and salt in a bowl. Dissolve yeast in a warm water and add to flour mix. Add remaining water also and make a little loose dough and set aside for 45 minutes. Mean while make a syrup like recipe #1, and remaining procedure also will be in the same manner like recipe#1.
Ingredients:
All purpose flour- 1cup
Baking soda- 6 grams
Rice flour-1Tbsp
Yellow Food color-5-6drops
Red food color-2-3 drops
Yogurt- 1 oz
Water- enough to make dough(Start with 1/2 cup)
Sugar-2 cups
Saffron - pinch
Water-2 cups (for syrup)
Cardamom powder-1/4tsp
Oil-for deep frying
Method:
Mix all purpose flour, rice flour and baking soda together. Add water to yogurt and whisk until turns as smooth liquid, add all purpose flour and baking soda mix, combine together without any lumps. Dough should be thinner than dosa dough, and set aside and ferment over night. Heat 2 cups of water in a pot add sugar and let it boil until 1 string syrup comes. In one Tbsp spoon water soak saffron, add half in the syrup and remaining half in the dough which was fermented for over night. Add cardamom powder and food colors also in the syrup. Heat oil in a flat pan for deep frying, place dough in the ketchup dispenser, slowly twirl 3-4 times like chukli in hot oil. Do not fry until they turn into brown color. Keep syrup pot, next to frying pan transer the fried jilebis into the syrup dip them immediately with fork. Sugar syrup will absorb quicky, jilebis looks like a twirled straws. Take out the finished jilebis from the syrup and add next batch. Finish all the jelebis in the same manner. Finished jelebis serve hot as a dessert. Remaining jelebis should not store in a air tight container.
Recipe #2
Ingredients:
All purpose flour-1cup
Rice flour- 2Tbsp
Sugar -2cups
Fleischmann's dry east-1/2 pkt
Cardamom powder-1tsp
Yellow food color-5drops
Red food color-2drops
Water for syrup-2cups
Water for dough-3/4cup +2Tbsp
Salt-1pinch
Oil -for deep frying
Method:
Mix all purpose flour, rice flour and salt in a bowl. Dissolve yeast in a warm water and add to flour mix. Add remaining water also and make a little loose dough and set aside for 45 minutes. Mean while make a syrup like recipe #1, and remaining procedure also will be in the same manner like recipe#1.
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