Vegetable Dimsum

How to make Vegetable Dimsum - They are simply delicious but have them hot to get the best taste.

Main Ingredients : Cabbage (बंदगोभी), Spring onions (हरे प्याज़ )

Cuisine : Chinese

Vegetable Dimsum Recipe Card

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Dimsum Recipe

• Cabbage finely chopped ¼ medium

• Spring onions finely chopped 1-2

• Broccoli finely chopped 6-8

• Carrot finely chopped 1 medium

• French beans chopped 7-9

• Refined flour (maida) 1 cup + 4 tablespoons + for dusting

• Iceberg lettuce leaves as required

• Salt to taste

• Crushed black peppercorns to taste

• Ginger cut into thin strips 1½ inch

• Soy sauce ¼ cup

• Sesame seeds (til) toasted 1 teaspoon

• Sesame oil (til oil) 1 tablespoon

Method

Step 1

Line a bamboo steamer with some lettuce leaves.

Step 2

Take 1 cup flour in a bowl. Add ⅔ cup of warm water and salt and mix well. Set aside for 10-15 minutes.

Step 3

To prepare vegetable mixture, put cabbage, spring onions, broccoli, carrot, French beans, salt and crushed peppercorns in a bowl and mix well.

Step 4

Take remaining flour in another bowl. Add salt and 2 tablespoons water and mix well. Add to prepared flour and knead well. Transfer onto a worktop and knead again. Transfer into a bowl, cover with damp muslin cloth and set aside for 30 minutes.

Step 5

Divide the dough into small equal portions.

Step 6

To prepare harga dimsums, take a dough portion, dust with flour and roll from the edges to make a thin disc. Put in some vegetable mixture, fold, twist the edges to seal and fold the ends.

Step 7

To prepare mouse dimsums, take a dough portion, roll out to make a thin disc, fill in some vegetable mixture, pinch one end, press it in and repeat till end.

Step 8

Heat some water in a non-stick pan and bring water to boil. Place prepared dimsums in lined bamboo steamer, place the steamer in hot water and steam on high heat for 8-10 minutes.

Step 9

To prepare ginger soy dip, heat soy sauce in a non-stick pan. Add some water and ginger, mix well and cook for 3-4 minutes. Add sesame seeds and sesame oil, swirl and cook 2 minutes.

Step 10

Serve the dimsums hot with ginger soy dip.

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Idly

How to make Idli - The most popular south indian snack.

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Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), 

Cuisine : TamilNadu

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Idli Recipe Card

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Idli Recipe

• Parboiled rice (ukda chawal) 2 cups

• Rice raw 1/2 cups

• Split black gram skinless (dhuli urad dal) 1 cup

• Fenugreek seeds (methi dana) 1 teaspoon

• Salt to taste

Method

Step 1

Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.

Step 2

Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.

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Step 3

Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours.

Step 4

Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.

Step 5

Keep it covered in a moist cloth till serving time.

Nutrition Info

Calories : 710

Carbohydrates : 121.4

Protein : 49.3

Fat : 3.1

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Mixed Fruit Shake

How to make Mix Fruit Juice - Apple, banana, orange, honey and milk - a fantastic combination.

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Main Ingredients : Apple (सेब), Banana (केला)

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Mix Fruit Juice Recipe

• Apple chopped 1/2 cup

• Banana chopped 1/2 cup

• Orange chopped 1/2 cup

• Honey 4 tablespoons

• Milk 4 tablespoons

• Ice cubes as required

Method

Step 1

In a blender; blend apple, banana, orange, honey and milk together till smooth.

Step 2

Place few ice cubes in each glass and pour the juice from top.

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Step 3

Serve immediately.

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Egg Bhujji

Egg Bhurji Recipe | Indian Scrambled Egg Recipe

I’m a complete Chickenetarian. I eat only chicken and eggs in non-veg. My usual breakfast is omelette with tea and paratha. This is like a traditional breakfast in my house which is continuing since quite a long period of time. But yes we do like to break this typical breakfast tradition and have something else.  The second most common breakfast item in my family is Egg Bhurji. I know it is again egg, but hey it is an all different dish. 

Indian Scrambled egg is easy to make and require not many ingredients. We sometimes make this in dinner too when we to cook something quick, effortless and filling. We have with roti, bread or pav, whatever is available.

Apart from this, I also like to make different types of omelette for my breakfast. I am going to share a post on this very soon. Other breakfast options I like is Idli and Dosa (my all-time favourite and I can have it anytime of the day), Rava Uttapam, Poha, Upma, Sabudana Khichdi, etc.

Egg Bhurji Recipe | Indian Scrambled Egg Recipe

Ingredients:

Eggs – 2 – 3

Onions (chopped) – 2 medium

Green Chillies (chopped) – 2 – 3

Tomato (chopped) – 1 small

Oil – 2 tablespoons

Salt – to taste

Turmeric powder – 1/8 teaspoon

Coriander leaves – handful

Method:

1. Heat oil in a pan and add chopped onions and green chillies to it. Fry until the onions turn translucent.

2. Now add tomatoes, mix and fry for a minute.
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3. Add salt and turmeric powder and cook until tomatoes tender. Meanwhile beat 2 eggs in a bowl.

4. Once the tomatoes are tendered, pour in beaten egg and mix really well. Cook until the egg is cooked.

5. Sprinkle some chopped coriander leaves, mix and turn off the flame.

Your Egg Bhurji is ready. Serve it with chapati or bread of your choice. Although this is well-known as a breakfast dish but you can have this Indian Scrambled Egg in Lunch or Dinner too. You know there are days when you are too lazy to cook something nice and you don’t to eat any outside food then this is a good option.

This recipe so easy to make that even men with no cooking experience can make. So guys, next time when you don’t have your lady around and you are hungry, try making this Egg Bhurji. You can even surprise your women by making this for her in breakfast.

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Kaju Paneer Balls

Cashew Nut Stuffed Paneer Balls

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I am back from a well-deserved vacation. Had lovely time with my loved ones as we celebrated Diwali in our home town after almost 3 years. Really there is no greater joy on a festival like Diwali than to be with our family and that too in our hometown. After loads of shopping, munching (of course on Diwali goodies) and  pampering from elders, now it is time to be back with some serious cooking. So made these quick yet yummy Paneer snacks to pair with our all-time favourite Masala Chai.

Cashew nut stuffed paneer balls are tasty treats that serve as a perfect starter for any party. They can be served as a delicious tea time snacks too .These deep fried paneer balls are crunchy on the outside and soft from within. The roasted cashew stuffing gives a nice nutty flavor and bite to the otherwise soft paneer balls. These paneer balls are mildly spicy in taste and go well with any dip or chutney. The recipe is simple and very easy to follow, and best part is the recipe calls for basic ingredients which are easily available in our kitchen pantries.

Serves: 10-12 medium Paneer balls

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients: 

• 200 grams Paneer / Cottage Cheese 
• 10-12 Cashew nuts
• 4 bread slices
• ½ inch root Ginger
• 2 green chilies
• 2-3 tbsp. butter milk
• 1/2 tsp freshly crushed black Pepper
• ½ tsp Kasuri  Methi / dried Fenu Greek leaves
• ¼ tsp roasted Cumin powder
• ¼ tsp dry Mango powder
• 1 tsp Ghee
• 1 tbsp. finely chopped fresh Coriander leaves
• 2 tbsp. Corn flour
• Salt to taste
• Oil for deep frying

Method:

1. Put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve ¼ of the bread crumbs for coating the paneer balls and soak the remaining in butter milk for 2-3 minutes.
   
2.  Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the Paneer / Cottage Cheese in a bowl. Add the coriander chili crush to the grated paneer.
   
                                        
   
   
3.  Also add all the spices ( black pepper , roasted cumin powder , kasuri methi, dry mango powder) to the paneer. Knead well. 
4. To this add the soaked bread crumbs and salt. Mix well and knead into dough.
5.  In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour. 
6. Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff ½ tsp of the roasted cashew nut pieces to it. Close it and roll into a ball shape. Repeat the same for rest of the paneer dough portions.
   
7.  In another bowl, add 3-4 tbsp. of water to the corn flour and make a paste. Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs.
8.  Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. 
9.  Remove the balls on an absorbent paper.
10.  Serve the Paneer balls hot with any dip or chutney of your choice.

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Chatpati Pakodi

Monsoon Snacks: 5 Best Pakoda Recipes

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Simple pleasures in life are most memorable, just like the distinct aroma of wet mud and the sound of rain tapping our window panes.

Mention rain, and the thought of garma-garam pakodas instantly follows. These satisfyingly crisp treats are the perfect companions to a hot cup of tea on a rainy day. Chop up your favourite veggies or meat, dunk them in batter and fry away a quick snack. Dip in freshly made chutney and lose yourself to the crunch.

We bring to you five speedy solutions to indulge in a monsoon treat.                                             
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1. Methi and Kishmish Pakodas

Moong dal, kasoori methi and green chillies teamed up with the sweet taste of raisins. Step away from the obvious!

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2. Kachche Kele Ke Pakka Pakoda

Chunky raw bananas coated with freshly made chaat masala, dipped in batter and fried crisp. Serve with a peppy tamarind chutney.

3. Chicken Pakoda

Mango powder and anardana dominate the flavourful batter. Every bite of this fantastic fried snack will leave you craving for more!

4. Hari Mirch ka Pakoda

Lovely green chillies are stuffed with a potato filling, battered and fried. You'll be coming back for seconds before you know it.

5. Baby Corn Pakodas 

Tuck into these perfectly crisp pakodas made with baby corn. Blanched baby corns are coated with a spice paste, dipped in batter and fried golden.

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Vada

How to make Rasam Vada - Crisp vadas dunked in spicy rasam – absolutely delicious.

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Ingredients for Rasam Vada Recipe

• Split black gram skinless (dhuli urad dal) soaked 1 cup

• Rasam powder 2 teaspoons

• Coconut chopped 2-3 tablespoons

• Green chillies chopped 2

• Ginger finely chopped 1/2 inch piece

• Salt to taste

• Oil 1 tablespoon

• Split pigeon pea (toor dal/arhar dal) 2 tablespoons

• Tomatoes roughly chopped 2 medium

• Asafoetida 1/4 teaspoon

• Mustard seeds 1/2 teaspoon

• Whole dry red chillies broken 2

• Curry leaves 10-15

• Tamarind pulp 1 teaspoon

• Jaggery (gur) grated 1 teaspoon

• Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger and salt and whisk the batter well.

Step 2

Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.

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Step 3

For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.

Step 4

Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.

Step 5

Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.

Step 6

To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.

Nutrition Info

Calories : 995

Carbohydrates : 132.4

Protein : 52.4

Fat : 28.3

Other : Fiber- 27.9gm

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