Saturday, March 31, 2012

Spring roll (Indian Style)


This is one of my all time favorites. Most of the times when Iorder it in any indian hotel I am disappointed with the spring rolls that get served as they would either be filled with bean sprouts, or stuffing is not just working for me or most of the times the spring rolls are very very oily!!!

A couple of days back my boss was telling how he made menasina bajji at home using soda water and how much his kids loved it... and best part being the bhajji was not at all oily...

So using the same principle here are my spring rolls




You need:
Maida - 1 cup
Oil - 1 tsp
Salt
Soda water

For the stuffing
Noodles - 1 cup
Chopped vegetables - 1 cup (I used corn, capcisum, potatos, fresh peas and onion)
Oregano -  1 tsp
Pepper crushed -1/2 tsp
Red chilli powder - 1/2 tsp
Red chilli sauce - 1 tbsp
Oil - 1 tsp
Salt

For closing the spring roll
1 tbsp corn flour mixed with 2 tbsp water

Method:
Mix the Maida, oil, salt and soda water to make a dough (consistency should be that of poori dough)
I dumped everything in a the processor and ran for 10 mins
Take the dough and keep covered

Cook the noodles as per instruction
In the mean time, Heat Oil in the pan
Add the potato and fry till almost cooked
Add the capcicum, onion, peas and corn and fry on medium flame for 2 - 3 mins
Add in the masala, salt and the sauce
Mix well. Add in the cooked noodles and cook covered on low flame for 5 mins

Take the dougn and make lemon sized balls
Roll the dough into a circle
Place the noodle stuffing and roll into the spring roll as shown below

Fold 1 on top of the stuffing
Fold 2 on top of the stuffing
Cover the stuffing and the folds 1 & 2 with 3 and start rolling
wet the edges of the circle with cornflour mixture and close the spring roll
Fry in oil. Make sure that the oil is not very hot and you are frying in medium to high flame.
Serve hot with Sauce

Finally I had a visitor in the garden behind my house giving me beady eyes...






Saturday, March 24, 2012

Tomato Soup

I am not a big fan of Tomato Soup but everyone else in my house... So my endeavor in making that perfect Tomato Soup started..

This recipe is what I call "My Best Tomato Soup" and is adapted from here



You need:

Onion - 1/2 cup sliced (1 medium sized) 
Carrot - 1/2 cup cubed
Beetroot - 1/2 cup cubed
Potato - 1 medium sized cubed
Tomatoes - 4 
Cloves - 5
Cinnamon stick - 1 inch
Pepper - 5
Bay leaf - 1 small leaf

Maida - 2 tsp
Red Chilli powder - 1 tsp
Sugar -1/2 tsp
Salt - to taste
Butter - 1 -2 tsp

Water - 3 - 4 cups

Method:
Boil Water.
Dunk the tomatoes in them and wait for 3 - 4 mins till the skin cracks
Remove the tomatoes from water, allow to cool and remove the skin
Chop into 4's

In a pressure cooker heat Butter
Add cloves, cinnamon, bay leaf and pepper corns
Fry on medium flame for 1 min
Add all the vegetables fry for another min on medium flame
Add 3 cups of water
Pressure cook for 3 whistles
Drain the water into another vessel and keep aside
Once the veggies are at room temperature puree them in a blender
Heat the pan on medium flame, add in the puree, maida, red chilli powder, sugar and salt
You can add crushed pepper corn also if you like
Mix well to ensure there are no lumps
Add in the vegetable broth we had kept aside
Mix well
Allow the soup to bubble up once
If you think the soup is thick add a little water
Serve hot.

Monday, March 19, 2012

Bhappa Doi


I love Bengali Sweets ,so when we got a East Indian Cuisine Theme for our potluck in the office, I just knew I am going to prepare a Bengali Dessert :)

Bhappa Doi - Steamed Curds is one of easiest and tastiest desserts that you can make.


You Need

Set curds / Plain Yogurt - 1.5 cups
Milk - 2 cups
Condensed Milk - 1.5 cups

Method
Hang the curds and remove the whey. You need 1 cup hung curds for this recipe
Boil the milk and reduce it to 1 cup. Allow it to cool to room temperature
Mix the hung curds, milk and condensed milk
Whip till frothy
Take a cake pan and pour the mixture into it
Heat oven to 350F
Take a pan which is bigger than the cake pan, fill it with water so that when the cake pan is placed in it the water covers 3/4 of the cake pan
Bake for 15 - 20 mins or till a fork inserted comes out without liquid residue
Do not fret if the bhapa doi is not set, chill it in the fridge for 3 - 4 hrs
Serve garnished with sliced almonds and pista

Note: I made the bhapa doi in a muffin tray and found that the dhapa doi gets cooked and evenly that putting it in a big cake pan.
There are lots of recipes on the net for this dessert with the same basic 3 ingredients.. this is what I made and I liked :)

This is off to I love Baking #2 by Radhika and I am the Star event at Veg Food and Me

 


Wednesday, March 14, 2012

Moong Sprouts fry

Moong sprouts are rich source of proteins and calcium.  As I would never get good sprout when I tried sprouting at home, I used to rely on store brought sprouts and hated eating till I found out how easy it was to sprout the dals with the sprouting vessel :)



You need:

Moong Sprouts - 2 cups
Onion - 1/2 cup finely chopped
Coconut - 1 tbsp grated
Mustard - 1tsp
Urad dal - 1 tsp
Green chillies - 2 tbsp finely chopped
Lemon juice - 1 tsp
Salt
Oil

Heat 1 tsp oil in the non-stick pan.
Add mustard, once it starts to splutter add the urad dal
Add the chopped chillies and onion
Fry on medium heat till onion turns pink
Add the sprouts
Add Salt
Reduce the flame to low, cover the non-stick pan with a flat plate filled with water, ensuring no steam escapes from the non-stick pan
Cook for another 15 mins or till sprouts are just done.
Keep turning every 3-4 mins
Remove from heat and Garnish with coconut and lemon juice
Mix well and serve

Crunch Palak Balls (with a twist)

For this month's blog hop Wednesday I am paired with Nirmala of Nirmala's Kitchen. She has such a nice blog and this is what I decided to prepare...



You need

Palak - 1 cup chopped 
Onion - 1 cup- thinly sliced 
Bhindi - 1/2 cup - sliced into half and thinly sliced 
Green Chilli - 3 finely chopped
REd chilli powder - 1 tsp
Gram Flour - 1/2 cup
Rice flour - 1/2 cup
Turmeric powder - 1 tsp
Ghee melted - 1 tsp
Salt
Oil for frying

Method:
Mix all the ingredients except oil into a soft dough adding 2 very little water
The dough should not be watery
Heat oil
Take spoon full of batter and drop it into the oil
Fry on medium - hot flame till the pakoda turns golden in color
Serve hot with Sauce


Re-posting this and sending this to "Lets cook speed - snacks"


Brinjal Bhajji


Brinjal is one of the most versatile veggies you can find... I feel you can do a lot of experimentation with this and you will rarely go wrong if you decide to play a bit with the recipe..

Here is what you need to make this version of Brinjal Bhajji


Brinjal - 2 medium sized round white and purple brinjal thinly sliced
Tomato - 1 large cubed
Onion - 1 medium sized finely chopped
Green Chillies - 3, slit into halves
Garam Masala - 2 tsp
Mustard - 1 tsp
Urad dal - 2 tsp
Oil - 1 tbsp
Salt for taste

Method
Heat 1 tsp oil in a pan
Add Mustard, when it starts spluttering add the urad dal
Add the green chillies
Add the onion and fry till onion turns pink
Add the tomato and garam masala and salt
Add 1 tsp oil along the edges of the pan
Fry for another 2 mins
Remove from heat and allow it to cool
Grind into a fine paste

In the meantime, heat 3 tsp oil in the pan
Add the sliced brinjal
Fry on low - medium heat covered till brinjal is cooked

Mix in the paste and add 1/2 cup water
Mix well. Cover and cook for another 10 mins on medium flame

Serve with Roti