19
Oct 19

Bitter gourd leaf Onigiri (Rice ball with karela leaf)

Onigiri (Rice ball) is one of the best, popular staple snacks you get in Japan; in my opinion it is very comfortable to pack Tiffin for kids and carry for picnic or travel, it is soul food for Japanese and now for me too.

About a year ago, when I was travelling with two of my family friends to Mount Fuji and nearby area in Japan; we were very hungry and purchased vegetarian Onigiri from the convenience store, it was seasoned and compressed rice ball with boiled Rajma(red beans).

From the day till now, I prepared this dish often in my kitchen. I love Onigiri so much! Wish to bring this recipe in every Indian kitchen as it is easy to carry and eat besides being very delicious. Apart from these it is light and all in one and provides enough energy.

There are many variety of vegetarian and non vegetarian Onigiri with or without seaweed (Nori) available in the restaurant, supermarket and convenience stores in Japan.

Here I used Japanese sticky rice(Koshihikari rice) and gave some variation in preparation as well as in ingredients i.e. adding bitter gourd leaves (as it was available in my balcony pot), you can use coriander leaves instead of bitter gourd leaf and parboiled rice instead of Japanese sticky rice, and best way is to use new rice.

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Koshihikari Rice): 2 cups
  • Boiled Rajma (Red beans): 2-3 tablespoon
  • Bitter gourd leaf: 6-8 no.
  • Sesame seed: 1 tablespoon
  • Soya sauce: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame oil: 1 teaspoon

Preparation:

  1. Chop bitter gourd leaf, keep aside.
  2. Take a fry pan, put oil, when it gets hot add sesame seed, let it sputter for few seconds; add chopped bitter gourd leaf. Fry for about couple of minutes on medium flame. It will shrink and bright green color appears, put off the flame, keep aside.

Method:

  1. Take a mixing bowl; put all ingredients, mix all ingredients well, now the mixture is ready to prepare the Onigiri.
  2. It is important to wet your hands with water to prevent the rice from sticking, take a handful of mixture and give the shape of triangle or any shape you like to. In this recipe I used cookie cutter and cling wrap to give the shape to Onigiri, see the photo given…
  3. Onigiri is ready to be served, if you want to store this for next day picnic store in an airtight container in refrigerator.
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Ingredients
Ingredients
add sesame seed
add chopped bitter gourd leaf
Fry for about couple of minutes
It will shrink and bright green color appears
put all ingredients
put all ingredients
put all ingredients
take a handful of mixture
give the shape of triangle
give the shape of triangle
used cookie cutter
Onigiri is ready
Onigiri is ready
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)
Bitter gourd leaf Onigiri (Rice ball with karela leaf)

14
Oct 19

Asparagus masala

These days’ asparagus is very popular all around the world as it is low in calories and very low in Sodium. Its method of cooking varies from country to country; here I prepared this in very traditional Indian style of cooking. Asparagus do not take much time to cook. It will be ready just in 8-10 minutes;

The common name of Asparagus in India and Himalaya region is Satawar/Shatavari. China is the biggest producer of the world. Only tender Asparagus is used as vegetables.

It is also very low in Cholesterol. It is good source of Protein, Magnesium, Zinc and a very good source of Dietary Fiber, Vitamin A, C, E, K, Iron, Phosphorus, Potassium, Copper and many more…

Enjoy the diverse and authentic taste of ‘Asparagus masala’

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Onion: 1 no. (Small size)
  • Ginger: 2” pieces
  • Garlic: 3-4 flacks
  • Tomato: 1 no. (Medium size)
  • Cumin: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½   teaspoon
  • Coriander powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon
  • Garam masala powder: ¼ teaspoon

Preparation:

  1. Cut Asparagus into 1 inch pieces, keep aside.
  2. Cut onion, tomatoes, ginger and garlic into small pieces, keep aside.

Method:

  1. Take a fry pan. Heat oil till it smokes. Put cumin, sputter it for few seconds; and add chopped ginger and garlic, fry for few seconds add onion, continue to fry till onion become transparent, add tomatoes, fry these till it is done and gets messy appearance.
  2. Add salt, turmeric powder, coriander powder, chili power and stir fry for couple of minutes; Add chopped Asparagus, continue to cook on lower flame with lid on till it is done, stir in between to avoid burn from bottom.(add little water if necessary)
  3. Put off the flame, add Garam masala powder, and transfer into serving bowl. Decorate with green coriander. ‘Asparagus masala’ is ready to serve.
Asparagus masala
Ingredients
Ingredients
Put cumin
add chopped ginger
add onion
add tomatoes
Add salt, turmeric powder, coriander powder, chili power
Add chopped Asparagus
continue to cook on lower flame
add Garam masala powder
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala

13
Oct 19

Asparagus and potato (Aaloo) ki sabji

For me Asparagus is not common vegetable, but it is delicious and luxury one; Asparagus in Tokyo market is expensive one. Living in Tokyo from about one and half years, used to pick up from convenience store(Hanamasa, Peacock, Lawson 100 etc) and use to cook every week due to its multi beneficial properties.

The day I had and less quantity available in my refrigerator so added one potato, still it came so delicious not any way lesser than usual… my all time favorite…Oishii desu (it is delicious)

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Potato: 1 medium size
  • Yogurt (curd): 1 tablespoon
  • Cumin: ¼ teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½    teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon
  • Garam masala powder: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.
  2. Peel off potatoes and chop longitudinally as asparagus, keep aside.

Method:

  1. Take a fry pan. Heat oil till it smokes. Put cumin and asafoetida, sputter it for few seconds; and add chopped potatoes stir fry for couple of minutes on medium flame; add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala stir fry for couple of minutes; Add chopped asparagus continue to cook on lower flame with lid on till it get 80% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add curd; continue to stir, cook for couple of minute till oil separates from masala (add little water if necessary) cook on lower flame till it done.
  3. Put off the flame, transfer into serving bowl. Decorate with green coriander.
  4. ‘Asparagus and potato (Aaloo) ki sabji’ is ready to serve with Indian bread.
Asparagus and potato (Aaloo) ki sabji
Ingredients
Put cumin and asafoetida
Add chopped potatoes
add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala
Add chopped asparagus
add curd
add curd
cook on lower flame till it done
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji

12
Oct 19

Grilled Turnip potato (Shalazam Aloo on grill)

Dash of garlic and curry leaves made this recipe incredible yummy; grilling gives this recipe a wonderful smoky flavor, quick to prepare with turnip and potatoes, relish with hot dal and rice.

Shalazam (Turnip) is a popular vegetable in India; it can be eaten raw as salad, fresh turnip leaves are also edible.

It is low in calories which help to prevent obesity; it is good source of vitamin C, minerals like calcium, manganese, copper, iron. It prevents osteoporosis and activate healthy metabolism.

Ingredients:

  • Shalazam (Turnip): 300 gm (tender and small)
  • Potato: 3 no. (Small)
  • Garlic: 3-4 clove
  • Cumin seed: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Curry leaves: 1-2 twigs (optional)
  • Lemon: 1 no.
  • Olive oil (cooking oil): 2 tablespoon

Preparation:

  1. Peel off Shalazam and potato, cut into 2 inch pieces. Keep aside.
  2. Peel off garlic, cut into two halves, and keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add cumin seed, Sputter it for few seconds add garlic, turmeric powder and salt mix it and add Shalazam and potato, stir properly. Put off the flame.
  2. Transfer the prepared vegetables into Grilled tray, spread evenly; put the tray on Griller, cook till vegetables are done.
  3. While cooking, stir occasionally; keep watching to prevent them from getting burnt. After few minutes it will change the color and starts shrinking.  Wait for light brown color put off the grill, add curry leaves, let it be inside the grill for couple of minutes, add lemon juice and serve hot.
  4. Here I used Japanese kitchen Griller; it is very easy and convenient.
Grilled Turnip potato (Shalazam Aloo on grill)
Ingredients
Cut into 2 inch pieces
Add cumin and garlic
Add Shalazam and potato
Add Shalazam and potato
Transfer the prepared vegetables into Grilled tray
Transfer the prepared vegetables into Grilled tray
starts shrinking
Add curry leaves
Grill for couple of minutes
add lemon juice
Grilled Turnip potato (Shalazam Aloo on grill)
Grilled Turnip potato (Shalazam Aloo on grill)

11
Oct 19

Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)

This recipe is very popular in most Indian houses till date from ages; in urban area people buy it from grocery store, but I am fortunate that it is given by my mom when I was moving to Japan. She prepares it at home and gives to their relatives too as a souvenir. She made many variety of vadi (Dried dumplings, dried nuggets) from lentil like Chana (Bengal gram), Mung (Green gram), Urad (Black gram), Masoor (Red lentil) and Peas etc… In this recipe I used split peas vadi…

The Vadi is generally made during summer season; so that in that season there is abundance of heat from the Sun. Dried lentil paste dumpling (nuggets), which is sun-dried, can be stored for a year in air-tight container.

It was used in olden days during the scarcity of quality green vegetables in the market during off season. Now throughout the year green vegetables are available, still we can enjoy with aged traditional Indian recipe …

Ingredients:

  • Baigan (egg plant): 400 gm
  • Vadi: 100 gm.
  • Garlic paste: 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Kasuri Methi: 1 tablespoon (You can use fresh fenugreek leaf).
  • Mustard oil:  5-6 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala: ½ teaspoon(optional)

Preparation:

  1. Cut egg plant into small pieces (~ 1”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomato into small pieces, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke; Add vadi, Stir fry for couple of minutes (don’t over fry it otherwise it will not get cooked properly). Take out, keep aside.
  2. Put remaining oil into the fry pan; add mustard seed sputter it for few seconds add egg plant stir fry on medium flame for about couple of minutes, add chili powder, turmeric powder, coriander powder, garlic paste and salt stir it, reduce to low flame, cover the lid (for 2-3 minutes). Stir occasionally, so that it should not burn.
  3. Add tomato and Kasuri Methi stir it; cover the lid and cook till vegetables are half done, add 2 cups of hot water. Let it boil; add fried Vadi, stir it reduce to low flame, cover the lid till it just done (for 3-4 minutes). Put off the flame. The Vadi gets double in size, add Garam masala and stir carefully otherwise Vadi gets messy in appearance.
  4. Transfer the Sabji into serving bowl, ‘Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)’ is ready to be served with Chapatti (Indian bread), Poori or Rice.
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Ingredients
Add vadi, Stir fry for couple of minutes
Add vadi, Stir fry for couple of minutes
add mustard seed
add egg plant
add egg plant
add chili powder, turmeric powder, coriander powder, garlic paste and salt
reduce to low flame, cover the lid
Add tomato and Kasuri Methi
add 2 cups of hot water
add fried Vadi
add fried Vadi
cover the lid
The Vadi gets double in size
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)
Baigan (Egg plant/ Brinjal) Vadi (Dried dumplings, dried nuggets)