Spring Rolls

Mainly part of East Asian Cuisine like China, Thailand, Vietnam, Laos, Singapore, but now is famous worldwide :) This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we’ve used an assortment of vegetables and sprouts.

Ingredients:

For spring roll sheets:
1/2 cup all purpose flour
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt


For The Stuffing
1 tbsp oil
chopped chicken breasts
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Also:
3 tbsp All purpose flour  dissolved in 1/4 cup water
oil for deep-frying

Method :

For the sheets:
1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 4 inch diameter thin circle.
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
4. Make others out of remaining mixture.


For the stuffing:
1. Heat the oil in a deep frying pan on a high heat till it smokes.
2. Add the spring onion whites, mixed vegetables, bean sprouts and sauté on a high for 3 to 4 minutes.
3. Add the noodles, spring onion greens, soya sauce and salt and chopped chicken breasts and sauté on a high flame for another 2 minutes.
4. Divide the stuffing into equal portions and keep aside.

Final assembling and frying:
1. Place a sheet on a flat, dry surface and place a portion of the stuffing on one of its edge
2. Apply a little flour paste along the edges of the pancake.
3. Fold the top edge over the mixture to seal it firmly.
4. Fold the left and the right side of the pancake in order to get a rectangle.
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
6. Repeat with the remaining ingredients to make more rolls.
7. Heat the oil in a deep frying pan and deep-fry in batches till they turn light brown in color.
8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.

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Tomato Chutney for Dosa, Idli

Its a very spicy Tamil style chutney :)

Ingredients:

Tomato - 1 / 4 kg
Onion - 200 g
Garlic - 5 pallu
Ginger - 1 piece
Red Chilli – 3
Broken urad Dal - 2tsp
Toor Dal (Lentil) – 2 tsp
Coconut - 1 / 2 cup
Salt - the quantity

Merhod:

1. Take a pan and pour oil. Heat oil, fry Toor Dal and  Urad Dal.

2. Fry on medium heat until you get the pleasant aroma of the grains.

3. Add onion, fry until it becomes golden brown. Then add ginger.
Add garlic and dry red chillies. Fry for a minute. Now add the chopped tomatoes.

4.Fry the tomatoes until the raw smell went off. Keep in low heat for ten minutes.

5. Add required salt and leave it for a minute, switch off the stove and add the grated coconut.

6.Leave it to cool and grind, should not grind it way to smooth paste.
Tomato chutney is the best side dish for idli, Dosai and  masal dosai.

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Pickled Jalapeneo

First I would like to show you pictures step by step, to make it really clear to you guys :)

Ingredients:

Jalapenos - 3 cups, sliced nacho style

Salt – 1.5 tbsp

Asafoetida - 3 pinches(optional)

Lemon Juice - 6 tbsp

White Distilled Vinegar – 1.5 tbsp

Vegetable Oil - 3 tsp

Bay Leaf 1

Method:

Wash the Jalapenos and slice them.

Put the Jalapenos in a clean, dry jar.

Add the Salt, Bay Leaf and Asafoetida and mix well.

Keep aside for 4-6 hours and let the spices seep into the

jalapenos.

Next add the Lemon  Juice, Vinegar and  Oil.

Cap the jar and give it a really good mix.

Keep aside for a day but don’t forget to keep mixing the

pickle every once in a while.

After a day, it is ready to eat. Store in the refrigerator after

that.

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Desi/Indian Diet plan For Diabetics

I prepared this chart for my dad and he liked it a lot. It definitely will help keep sugar level and weight in control. Its almost 2000 cal diet plan... Lets fight diabetes with this plan :)

What is Diabetes
Diabetes, often referred to by doctors as Diabetes Mellitus, is a group of metabolic diseases in which the person has high blood glucose (blood sugar), either because insulin production is inadequate, or because the body's cells do not respond properly to insulin, or it can be both the reasons. Patients with high blood sugar will typically experience polyuria (frequent urination), they will become increasingly thirsty (polydipsia) and hungry (polyphagia).

Disclaimer: This information is provided for general information purposes only. The materials contained within this blog do not constitute medical or pharmaceutical advice, which should be sought from qualified medical and pharmaceutical advisers. Also, the chart provided should be consulted with qualified Doctor or Nutritionist before you actually start the said diet plan. Results may vary from person to person. We do not guarantee to any results whatsoever.

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Spicy or Masala Kaju (cashew nuts)

Here is another desi snack with Cashew nut :) Easy n royal, what can you ask for more????

Ingredients:

amchoor or dry mango powder     tsp 1/4
black pepper powder  tsp 3/4
cashewnts about 1 lb
chat masala tsp 1 1/2
garam masala 1 tbsp
red chillies powder 1/2 tsp
Clarified butter or desi ghee  1 tbsp

Method:

1. Mix all masala together and keep ready. Heat 2 cups oil for frying. reduce heat. Add kajus and stir fry continuously till they start changing colour and turn light golden. Take it off from stove.

2. Immediately sprinkle the masala while the kajus are still hot. mix thoroughly with the fingers. mix again after 2-3 minuties. let it cool down.

3. When cool, store in air tight container. Serve with drinks.

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Besan Laddoo

BESAN LADOO

Diwali Special !!!!


Ingredient:

Almond powder – tsp – 1
Cardamom powder – tsp – 1
Flour (besan) – grams – 250
Ghee – grams – 100
Sugar (grinded) – grams – 250

Method:
1. In a kadhai add ghee melt then reduce the flame and add besan mix well till changes to dark colour.

2. Once the besan is done then add sugar mix well, cardomam powder mix well immdly switch of the flame and let it cool down then make into small ladoos.

3. Let it cool down and serve.

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Vegetable Biryaani

Ingredients:

For Rice:

Basmati( long grain) Rice – 2 cups – washed, soaked for 30 mins and drained

Water – 8 cups

Bay Leaf – 1

Cloves – 4
Green Cardamom – 1
Cinnamon Stick – 1 small
Salt – to taste
Oil – 1 tsp
Mint Leaves – few
Clarified Butter (Ghee) – 1 Tbsp
Saffron – 1/4 tsp soaked in 2 Tbsp water

For Biryani Masala:

Whole Dried Red Chilies – 6
Whole Cloves – 6
Whole Coriander Seeds – 2 Tbsp

Or  store brought biryani masala can be used.

For Vegetable Mixture:

Ginger/Garlic Paste – 2 Tbsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Potatoes – 3 medium, peeled and cut into large pieces
Cauliflower – 1/2 medium, cut into big florets
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut into long pieces
Carrots – 1/2 cup, cut into big pieces
Green Chilies – 3 to 4 (or to taste), slit
Mint Leaves – handful
Dried Fenugreek Leaves – 2 Tbsp
Cilantro (Coriander Leaves) – small bunch, finely chopped
Tomato – 1 large, cut into big pieces
Yogurt – 1 cup, lightly beaten

Oil – 3 Tbsp
Whole Cashews – 1/4 cup
Walnuts – 1/4 cup
Paneer – 1 cup, cubed
Black Cumin Seeds (Shahi Jeera) – 1/2 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Black Cardamom – 1
Bay Leaf – 1
Onion – 1 large, sliced
Turmeric Powder – 1/4 tsp

For Garnishing: chopped Cilantro.

Method:

1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and add Clarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked – not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt – mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves – Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.

Serve Hot with Yoghurt or Dal :)

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Chana Masala

Cook time: 60 min + overnight soaking

Serves: 6-8

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing

Method:

1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan

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Aaloo Gobhi Bhurji

Aaloo Gobhi Bhurji

Ingredients: 

1    Medium size head of cauliflower

1 medium potato

1    Medium size onion – fine chopped

2    Cloves of garlic- minced (2 teaspoons

       minced)

1    Tablespoon fresh grated ginger

1    Medium green chili – fine chopped

2    Teaspoons coriander powder

½   Teaspoon red chili powder

½   Teaspoon turmeric powder

1    Teaspoon mango powder (amchoor)

1    Teaspoon cumin seeds

1    Pinch of asafetida (Hing)

3    Tablespoons vegetable oil

1    Teaspoon salt or to your taste

2    Tablespoons chopped coriander 

      leaves

Directions:

1.  Cut the cauliflower in small florets and potato into small cubes.

2. On medium high heat add 2 tablespoons oil in a  pan, add cumin seeds and asafetida, and fry them for 2 to 3

    minutes, or till cumin seed become brown.

In a pan add cumin seeds, asafetida & oil and fry

3.  Add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions

     become light brown.

4.  Add coriander powder, red chili powder and turmeric powder and mix and fry for

     few seconds. 

5.  Add grated cauliflower and potatoes, sprinkle salt and mix with masala, cover the

     pan and let it cook for 15 to 20 minutes or until cauliflower and potato become

     tender.

6. While cooking with the spatula periodically stir'

7.  Add grated ginger and chopped green chilies, mix and cook. If there is water in the

      bottom then turn the heat high so that all the water evaporates quickly. Once the

      water dries up turn the heat down to medium. 

8.  Sprinkle mango powder and 1 tablespoon oil, with the spatula mix everything

     together and cook for 5 to 6 minutes, keep turning the cauliflower upside down,

     once masala becomes brown turn the stove off.

9. When ready to serve transfer bhurji in to a serving dish'

Cauliflower bhurji is ready

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Achari Aaloo Baigan

Achari Aaloo Baigan

Ingredients :- 

2 tbs vegetable oil

1/2 tsp each OF cumin seeds, kalongi, fenugreek seeds (methi) and fennel seeds (saunf), mustard seeds.

1 tbsp ginger shredded

1 tsp garlic chopped

1 tsp coriander powder (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 eggplant or brinjal, washed and cubed

2 medium potatos, washed and cubed

2 medium tomatoes, washed and cubed

lemon juice and salt to taste

freshly chopped coriander leaves to garnish

Method:

1. Heat the oil and fry all the seeds till they splutter

2. Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute.

4. Now add the tomatoes and pour some hot water. Cook untill oil seperates. 

5. Add the potatoes, mix well, add a spalsh of water and close and cook for 3minutes.

6. Now add the brinjal and again cook for about 3 minutes

7. Close and cook on medium flame till the vegetables are tender.

8. Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.

9. Serve it hot !!!!

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Ginger Tea

Great Indian Ginger Tea 

Ginger tea has a sweet and spicy taste. It's used as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.

Ginger tea is very easy to make. 

Ingredients:

water, 1 cups

2-inch piece of fresh ginger root

whole Milk 1/2 cup

Sugar 2 tbsp

1 tablespoon tea leaves.

1.Bring the water to a boil in a saucepan. Strain the tea. Add honey and lemon to taste.

Note: Keep in mind that if you are making ginger tea as a home remedy during cold and flu season, sweeteners are not recommended.

2. When it boils add milk and boil. 

3. Add 1 tablespoon tea leaves and 2 tablespoons sugar.

                             4. Peel the ginger root and grate it. 

5. Strain out through sieve or strainer into mugs and serve :)

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Tea Rusks

Tea Rusks:

This is served as a snack with tea. We can also eat it by dipping into the tea.

Ingredients:

Buns/ Dinner Rolls/ Hamburger Buns/ Bread slices/ Pavs
Sugar
Buttery Spread or Butter
1/2 Cardomom Powder

Method:

1. Half the buns horizontally.
2. Let butter come to room temperature naturally and add sugar and cardomom powder to it.
2. Spread a layer thin coat of butter on the inside.
4. Cut into strips.
5. Preheat the oven to 230 degrees Fahrenheit.
6. Arrange the Bun strips on the baking sheet, butter side up.
7. Place the tray in the oven and bake for 1 hour.
8. Keep changing position of the bread strips to evenly bake every 20 mins.
9. Cook till they well done and dry and crispy when we break them.
10.Once done, take them out of oven and cool down to room temperature.
11. Store in an air-tight container.

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(Deep Fried Pastry with Split Chickpeas)

Chana Daal Kachori

(Deep Fried Pastry with Split Chickpeas)

Ingredients:

For The Dough

2 cups plane flour
Salt to taste
Warm water
Oil for frying

For the filling 

1 cup Soaked overnight Chana Dal 
2 green chillies chopped
1 tsp cumin seeds 
1/2 tsp coriander powder
1/2 tsp ginger paste 
1 tsp chaat masala
1/2 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp lemon juice
Salt to taste
2 tbsp oil

Method:

For the filling

Now heat 2 tbsp oil in a pan then add cumin seeds and fennel seeds and sauté for 1 minute.

Add the ginger paste and green chillies then fry again for 1 minute.

Add the boiled Chana Dal , all powdered masalas,lime juice and salt then cook for another 5 minutes covered.

Remove from the flame and keep it aside

Coarsely grind the dal.

Knead dough tightly with less water, 1 tsp oil and 1 pinch salt (or to taste).

Make balls of dough and make each ball first bowl shaped.

Then fill in the filling and close it. 

 Then make thicker puris of it. 

Deep fry them until golden brown and take them out and serve with a gravy dish.

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Momos VEG

The mouth watering dish from Tibet, goes very well with soup........

For the covering( Sevres 4):
1 cup flour
¼ tsp salt
2 tsp. vegetable oil
100 mL cold water

Sift the flour and salt.
Add oil and mix properly with your fingers.
Add water gradually and keep mixing with your fingers till you get a firm dough.
Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:
2 tsp. vegetable oil
pinch of cumin seeds
1 garlic clove, chopped finely
1 tsp. grated ginger or ginger juice
1 green chili, chopped finely
1 onion, chopped finely
½ cup finely chopped cabbage
1 carrot, chopped finely into tiny cubes
3 fluid oz water
salt to taste
¼ tsp. garam masala

For the salad:
½ cup fine strips of cabbage
½ cup fine strips of carrots
¼ tsp. lemon juice
Salt to taste

Mix together all of the ingredients.



Procedure :

Heat the oil and add the cumin seeds.
Add the garlic, ginger, green chili and onions and stir for a minute.
Add the cabbage, carrots and potatoes and stir again.
Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up.
Add the salt and garam masala and stir well.
Remove from heat and keep aside.

Making Momos:
Divide the dough into three portions.
Take one portion and make a ball of it and flatten it on your rolling board.
Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board then cover both the sides with some dry flour and roll again.)
Cut this square into 9 small squares of about 3-inches.
Put approximately 1½ tsp. filling in each square.
Lift one corner of the square and join it to the opposite corner to form a triangle.
Use water to glue the sides together.
Join the three corners of the triangle and gently twist to the tip.
If the side are not stuck together, reseal them with water.
Momos can be made into different shapes like little moneybags or envelopes.
Similarly prepare all the momos.
Steam the momos for about 15 minutes until they are swollen.
Place the salad in the center of the serving dish and arrange the hot momos on the sides.
Serve with tomato chutney as a dip.

If you do not have a steamer, here is an easy way to steam the momos:
Take a big pan with a tight lid. Arrange the momos in a steel plate. Put about 2 cups water in the pan. Place a steel bowl in the pan and put the plate of momos on it. Cover the lid and steam for about 12 minutes on medium flame.

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