Ingredients
Idlis cut into cubes - 20nos.Mustard,Curry leafs -little for TemperingOnions -1 finely choppedChilli powder -1 tspSalt - 1tspPepper powder -1/2 tsp(optional)Turmeric powder - a pinchYogurt -2 tbsp
Method1.Mix the sliced idlis with chilli powder,turmeric powder,salt and pepper powder(to mix evenly add little yogurt).2.Deep fry the idli mixture in oil.3.Heat oil in a pan ,add some mustard seeds as it splutters add curry leafs and onions.4.Once onions are nicely sauted add the fried idlis.5.Serve hot as a snack.
Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts
Thursday, May 28, 2009
Momo
Momos are steamed dumplings popular in Eastern India, China, Tibet, Nepal and other parts of South Asia. The dumplings can be made in different shapes and the filling could be any type of groud meat (pork, beef, chicken etc), minced vegetables with mushrooms or tofu. It is usually served in India with some spicy chutney or pickles.
IngredientsFor the wrapperAll Purpose Flour (Maida) - 2 cupsSalt - to tasteWater - as needed to make dough
For fillingGround Meat - 1 lbOnion - 1 (very finely chopped/ grated)Garlic - 8 cloves - finely choppedSoy Sauce - 2 tblspChilli Sauce - 1 tblspPepper Powder - 1 tspSalt - to tasteOil - 2 tblsp
Method
For the filling
(You could just mix all the ingredients under 'for filling' and use it but I prefer to cook it before stuffing.)1.Heat oil in a pan and fry the onions and garlic till it is translicent.2. Add the ground meat and fry till the meat becomes nice and brown.3. Add all the sauces, pepper powder and salt and mix well. The stuffing is ready.
For the wrapper1. Mix the flour, salt and knead it adding little water at a time to form a stiff dough.2. Divide the dough into lemon sized balls.3. Roll out the balls into thin chappatti.4. Using a small bottle cap or a cookie cutter, cut out small circles (about 3-4" diameter) of the rolled out dough.
5. Keep these wrappers ready to make the momos.
Making Momos1. Take a rolled and cut out wrapper and apply a little bit of water on the edges.2. Put a tblsp of the filling in the center.3. Fold the wrapper over the filling and seal the edges forming a half moon shape. You could also make other shapes.4. Place the momos on any steaming dish (like vegetable steamer, idli plates, dhokla stand)5. Steam on medium flame for 15 minutes.6. Serve hot with some spicy chutney, sauce or pickle.
Tips
- You could use store bought wonton wrappers and make momos instantly.
IngredientsFor the wrapperAll Purpose Flour (Maida) - 2 cupsSalt - to tasteWater - as needed to make dough
For fillingGround Meat - 1 lbOnion - 1 (very finely chopped/ grated)Garlic - 8 cloves - finely choppedSoy Sauce - 2 tblspChilli Sauce - 1 tblspPepper Powder - 1 tspSalt - to tasteOil - 2 tblsp
Method
For the filling
(You could just mix all the ingredients under 'for filling' and use it but I prefer to cook it before stuffing.)1.Heat oil in a pan and fry the onions and garlic till it is translicent.2. Add the ground meat and fry till the meat becomes nice and brown.3. Add all the sauces, pepper powder and salt and mix well. The stuffing is ready.
For the wrapper1. Mix the flour, salt and knead it adding little water at a time to form a stiff dough.2. Divide the dough into lemon sized balls.3. Roll out the balls into thin chappatti.4. Using a small bottle cap or a cookie cutter, cut out small circles (about 3-4" diameter) of the rolled out dough.
5. Keep these wrappers ready to make the momos.
Making Momos1. Take a rolled and cut out wrapper and apply a little bit of water on the edges.2. Put a tblsp of the filling in the center.3. Fold the wrapper over the filling and seal the edges forming a half moon shape. You could also make other shapes.4. Place the momos on any steaming dish (like vegetable steamer, idli plates, dhokla stand)5. Steam on medium flame for 15 minutes.6. Serve hot with some spicy chutney, sauce or pickle.
Tips
- You could use store bought wonton wrappers and make momos instantly.
Crab Meat
IngrediantsCrab meat - 1 lbOnion - 1/2 (finely chopped)Potato - 1Garlic - 2 cloves (minced)Cumin/Fennel seeds - 1/2 tspEgg - 1Chilly powder - 1 tspGaram Masala - 1/4 tspCilantro - handful(finely chopped)Bread crumbs - 2 tblsp
Method
1. Boil the crab, remove the meat out and keep aside. You can get crab meat too.
2. Boil a potato and keep it aside.
3. Heat oil in a pan and saute the onions and garlic.
4. Take mixing bowl, add the sauteed onions, garlic, boiled potato, shredded crab meat, cumin seeds and cilantro.
5. Add chilly powder, salt, garam masala and one egg. Mix everything together.
6. If the mixture is moist, add bread crumbs.
7. Make equal sized crab meat balls and then shape them as cutlets.
8. Fry them with few drops of oil on a hot griddle.
9. Serve as a snack or with fish biriyani.Tips- Boiled and mashed rice can also be used instead of boiled potato.
Corn Vadai
Ingredients
Corn(fresh or frozen) - 1 cupChanna Dal - 1 cupOnion - 1Garlic - 2-3Ginger - 1" pieceRed chillies - 4-6Garam masala powder - 1/2 tsp Cumin seeds - 1/4 tspAsaefoetida - a pinchSalt - to taste
Method
1. Soak the channa dal for atleast an hour. Drain and coarsely grind it .2. To this add the corn, onion, red chillies, garlic , ginger, cumin seeds, garam masala, asaefoetida and salt.3. Make balls out of the above mixture, shape them as vadas or cutlets. 4. Grease a baking tray and line the vadas. Sprinkle 1 or 2 drops of oil on top of each vada.5. Bake it in an oven preheated to 350 degrees for 45 minutes to 1 hour. 6. Serve hot with mint chutney or eat as such.
Tips- The same vadas can be made by deep frying too.- Use a parchment paper in the baking tray to remove the vadas easily.- You can make the vada mixture and refrigerate too. But it will absorb lot of oil. So try making the mixture only when needed.
Broccoli Bajji
Broccoli is a plant that resembles cauliflower and belongs to the family which also includes cauliflower, cabbage, brussel sprouts, collards and kale . Broccoli has many green coloured fleshy flower heads, on a thick, edible stalk. The entire thing looks like a mini tree.
This food is very low in saturated Fat and cholesterol but a good source of Protein, dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, Vitamin E, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium and Manganese. Most important, broccoli contains a substance called Isothiocyanates, which fight and help prevent cancer.
Bajjis are traditional south indian dish prepared for special occasions. It is very common in any street fares and sea shores. There are various types of bajjis and making them is less time consuming. You can substitute different vegetables instead of broccoli to get different bajjis like potato bajji, cauliflower bajji, onion bajji, raw banana bajji, mirchi bajji (milagai bajji), appala bajji etc.
Ingredients Gram flour - 2 cupsRice flour - 2 tblspRed chilly powder - 2 tspBaking soda - 1 pinch
Salt – to taste Broccoli – 2 cups (separated into florets)Water - 1/2 cup Oil - 1/4 cup ( for frying)
Method1. Mix thoroughly gram flour, rice flour, red chilly powder, baking soda and salt to make bajji flour.
2. Add water gradually to avoid lumps and make a smooth paste.3. Heat oil in kadai. When the oil is hot enough, dump few broccoli florets in the bajji batter.4. When the florets are completely coated with the batter, put the florets in the oil and deep fry.5. Drain excess oil in a paper towel. Serve hot with tomato ketchup when the bajjis are crisp.
Tips- Don’t overcrowd the kadai. Fry few florets at a time.- Broccoli florets can be substituted with other vegetables like cauliflower florets, onion, potato slices, raw banana slices, bread slices etc.
This food is very low in saturated Fat and cholesterol but a good source of Protein, dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, Vitamin E, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium and Manganese. Most important, broccoli contains a substance called Isothiocyanates, which fight and help prevent cancer.
Bajjis are traditional south indian dish prepared for special occasions. It is very common in any street fares and sea shores. There are various types of bajjis and making them is less time consuming. You can substitute different vegetables instead of broccoli to get different bajjis like potato bajji, cauliflower bajji, onion bajji, raw banana bajji, mirchi bajji (milagai bajji), appala bajji etc.
Ingredients Gram flour - 2 cupsRice flour - 2 tblspRed chilly powder - 2 tspBaking soda - 1 pinch
Salt – to taste Broccoli – 2 cups (separated into florets)Water - 1/2 cup Oil - 1/4 cup ( for frying)
Method1. Mix thoroughly gram flour, rice flour, red chilly powder, baking soda and salt to make bajji flour.
2. Add water gradually to avoid lumps and make a smooth paste.3. Heat oil in kadai. When the oil is hot enough, dump few broccoli florets in the bajji batter.4. When the florets are completely coated with the batter, put the florets in the oil and deep fry.5. Drain excess oil in a paper towel. Serve hot with tomato ketchup when the bajjis are crisp.
Tips- Don’t overcrowd the kadai. Fry few florets at a time.- Broccoli florets can be substituted with other vegetables like cauliflower florets, onion, potato slices, raw banana slices, bread slices etc.
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