10
Sep 19

Rice paper rolls with mix vegetable

 The rice paper roll/wrap is ideal for starter or afternoon tea, when you feel slightly hungry; you may deep fry, grill or serve directly as you like.

You might have had this type of rolls as starters in the restaurants, but this is something different. Here I used exotic vegetables and Japanese rice; the recipe will surly satisfy you, your family and friends.

Ingredients:

  • Rice paper: 6-8 no. (Available in departmental store)
  • Cooked Japanese rice: 1 cup
  • Mushroom (chopped): 2 tablespoon
  • Paneer (cottage cheese): 50 gm
  • Carrot (chopped): 2 tablespoon
  • Peas fresh/frozen: 2 tablespoon
  • Onion (chopped): 1 tablespoon
  • Spring onion (chopped): 2-3 tablespoon
  • Corn fresh/frozen: 2 table spoon
  • Broccoli (chopped): 2 tablespoon
  • Ginger (chopped): 1 teaspoon
  • Tomato (chopped): 1 no. (Medium)
  • Olive oil/Cooking oil: 2 tablespoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric power: ½ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin: ¼ teaspoon
  • Olive oil/ cooking oil: 2 tablespoon
  • Olive oil/ cooking oil: for deep frying

Preparation:

  1. Take fry pan, put oil to heat add cumin; let it sputter for few seconds add ginger and carrot stir-fry for a minute on high flame. Add mushroom and broccoli, stir-fry for one minutes on high flame.
  2. Add onion and spring onion, continue to stir-fry for one minutes on high flame, add peas and corn, and stir-fry for couple of minutes on high flame.
  3. Add tomato, salt, turmeric powder, coriander powder and chili powder continue to fry for about couple of minutes; add paneer and cooked rice, cook for a minute, Put off the flame.
  4. The stuffing is ready after adding Garam masala powder, keep aside.

Method:

  1. Keep ready a bowl filled with water, slide one rice paper into the filled water bowl for about 30 seconds: take out and place and spread on the chopping board/plate. Put two tablespoon of stuffing on it and fold it from lower side of the rice paper carefully as shown in the photo then fold from both left and right side as shown in the photo and further fold it as shown in photo.
  2. Now the roll is ready to deep fry, grill or serve directly, keep aside.

Frying/grilling

  1. Take wok/fry pan heat oil in it, let oil to smoke. Put prepared roll into the oil and deep fry until golden color. Yummy ‘Rice paper rolls with mix vegetable’ is ready.
  2. You may grill the prepared roll or may serve just as it is.
  3.  Serve with dip or ketchup.

Note:

  1. You may use your choice of vegetables.
  2. You may prepare in advance, wrap the roll in cooking sheet and keep it in refrigerator.
Rice paper rolls with mix vegetable
Ingredients
add cumin
add ginger and carrot
Add mushroom and broccoli
Add onion and spring onion
add peas and corn
Add tomato
add paneer
add paneer and cooked rice
stuffing is ready
slide one rice paper into the filled water bowl
slide one rice paper into the filled water bowl
Put two tablespoon of stuffing
fold it from lower side
fold from both left and right
further fold
further fold
Now the roll is ready
deep fry
deep fry
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable
Rice paper rolls with mix vegetable (grilled)

06
Sep 19

Banana chips (Nendran banana chips)

Banana chips, the regional dish of Kerala (south India) is very popular and loved by all, not only in India but in Japan too. It is must in Kerala to serve banana chips at festival and even day today routine too.

Nendran banana is good for preparing chips; I found the banana at Hanamasa departmental store in Tokyo and prepared it. We need a few common ingredients for such a delicious and healthy snack; it goes very well with tea, can be stored in an airtight container for weeks together.

Quick and easy to prepare, here I use olive oil for frying and it comes out awesome in taste, but authentically they use coconut oil. Try the recipe and write me how you paired with…

Ingredients:

  • Raw banana: 4 no.
  • Salt: 2 teaspoon
  • Water: ¼ cup
  • Olive oil/coconut oil: for deep frying
  • Chips slicer:

Preparation:

  1. Prepare the of salt and water solution, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin.
  3. Peel off the skin with hands and immediately put into bowl filled with normal water. Peel off all the bananas and keep aside in the water for 10-12 minutes.

Method:

  1. Take a woke/fry pan put oil for frying: let the oil hot enough to start smoke, and then slice the banana chips directly on the hot oil with the help of slicer (take care, the quantity of the slice should be such that it can be easily accommodated in the woke), lower the heat to medium flame.
  2. Add one teaspoon salt and water solution on the frying chips, fry the chips till golden color appears, this way the frying chips absorb the salt.
  3. Take out the chips and put on kitchen towel, so that extra oil is absorbed. Repeat with the entire banana.
  4. You may season with black pepper or Chat masala. Banana chips (Nendran banana chips) are ready for serving.
Banana chips (Nendran banana chips)
Ingredients
Trim the both end of banana
put into bowl filled with normal water
slice the banana
slice the banana
lower the heat to medium flame
Add one teaspoon salt and water solution
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)

28
Aug 19

Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda)

Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat.

We had some leftover rice; he suggested preparing fried rice with bitter gourd leaf. We have bitter gourd plant in our balcony pot. He plucked the bitter gourd leaves, the moment I saw so fresh and healthy green bitter gourd leaves in the bamboo basket, immediately it flashed in mind to prepare fritters of this verdant leaves. I started preparation for fritters with bitter gourd leaves.

It came out awesome; here is the recipe good for diabetes people and everyone…

Ingredient:

  • Bitter gourd leaves: 15-20 no.
  • Potato: 1 no. (Small)
  • Onion:1 no. (Small)
  • Green chili: 2-3 no.
  • Salt: ½ teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwaine (carom seeds): half teaspoon
  • Black pepper corn: 8-10 no.
  • Chat masala: 1 teaspoon
  • Red lentil (masoor dal): 1 cup
  • Mustard oil (hot): for moin
  • Mustard oil: for deep fry

Preparation:

  1. Soak masoor dal into water for about 20-30 minutes,  grind roughly with help of blender, keep aside.  Chop bitter gourd leaf, onion, potato and green chili in small pieces, keep aside.
  2. Take a bowl. Put chopped bitter gourd, onion, green chili and potato along with salt, turmeric, Ajawine, and black pepper in it, add ground lentil and mix together to prepare batter. Add 1 tablespoon hot oil give a mix, it is ready for deep frying.

Method:

  1. Take a fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon. Drop the batter into the oil; deep fry, when they start to come up slowly turn over. Fry till it becomes golden brown on both sides. Sprinkle chat masala and enjoy the piping hot fritters followed with afternoon tea.
Bitter gourd leaves and potato fritters
Ingredients
Ingredients
prepared batter
Add 1 tablespoon hot oil
deep fry
Sprinkle chat masala
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters

27
Aug 19

Bitter gourd leaf pakoda (fritters)

I plucked bitter gourd and potatoes leaves from my Tokyo home balcony pot, cleaned with running water, dipped them in a seasoned gram flour and water batter… fried and served with Italian basil sauce followed with tea.

In this way I enjoyed my afternoon tea with my friends in my living room and chit chat about ‘how we feel to grow the vegetables in such a small pot, what types of problem is faced in the way to grow the plant especially when you have to step out with family for several weeks.

We are fortunate and thanks to one of my friend who took the responsibility to water the plants, when we went to hometown because the plants are just like pet you can’t leave them’.

 Ingredients:

  • Bitter gourd leaf: 10-12 no.
  • Garlic paste: ½ teaspoon
  • Salt: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Hot mustard oil: for moin (add into batter 1 tablespoon)
  • Mustard oil: for deep frying

Preparation:

  1. Clean and dry leaves on kitchen towel, take a bowl: Put Besan, rice flour, salt, Ajwain and chili powder in it, make a smooth batter with the help of water and add 1 tablespoon oil too.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 leaves together in the prepared batter of Besan (Either directly by hand or spoon), put as many pakoda as can be accommodated depending upon quantity of oil. When they start to come up slowly turn over.  Deep fry till it becomes golden brown on both sides. Remove the pakoda from oil. Deep fry all pakoda (sets of leaves).
  3.  Serve hot with green chutney and tomato sauce followed by tea. It can be served with any meal. It goes well with steamed rice and dal.
Bitter gourd leaf pakoda (fritters)
Ingredients
Put Besan, rice flour, salt, Ajwaine and chili powder
make a smooth batter
add 1 tablespoon oil
dip 2-3 leaves together
dip 2-3 leaves together
Deep fry till it becomes golden brown
Deep fry till it becomes golden brown on both sides
Bitter gourd leaf pakoda (fritters)
Bitter gourd leaf pakoda (fritters)

13
Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…

Ingredients:

  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying

Preparation:

  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).

Method

  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
Ingredients
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)