05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

26
Nov 19

Spinach Corn Sandwich

A smile appeared on my face when my husband agreed to go to Hanamasa (shop) to fetch spinach for the sandwich, because I prefer to eat sandwich in breakfast on weekend.

Mostly I prepared the fillings in advance so that if we wake up late or have plane to go to visit some place, it is easy for me to prepare the breakfast and move out early…

The ‘Spinach Corn Sandwich’ is ideal for serving, when you host a tea party or get together with your friends. The party gets even more attractive with this stunning green and yellow colored sandwich which is pack of nutrients.  It is excellent to counter afternoon hunger too…

Ingredients:

  • Spinach: 200 gm.
  • Onion: ½ no. (Medium size)
  • Ginger: 1” piece
  • Garlic: 2 clove
  • Salt: ½ teaspoon
  • Sugar: 1 pinch(sugar keeps the bright green color of spinach intact)
  • Garam masala powder: ¼ teaspoon
  • Red chili powder: ½ teaspoon (optional)
  • Sandwich bread: 4-6 slice
  • Butter: 50 gm

Preparation:

  1. Boil / microwave the palak (spinach) with pinch of sugar for 3 minutes and make fine paste, keep aside.
  2. Boil /microwave corn, keep aside.
  3. Chop the onion, ginger and garlic into fine pieces, Keep aside.

Method:

  1. Take a non stick pan. Put 1 teaspoon butter in a pan, add chopped garlic; stir fry for few seconds, add onion and ginger. Fry for couple of minutes; add dry masala, salt and boiled corn along with spinach paste. Cook till consistency come, add a teaspoon butter and put off the flame.
  2. Corn Palak is ready to prepare the sandwich.
  3. Take 2 slices of bread, spread butter on both sides of breads; put stuffing and spread evenly. Cover the stuffing with another bread slice; now toast it in a toaster/griller. Toast till it become brown in color. Transfer and serve with chutney and soup for breakfast.
  4. Colorful and healthy…
Spinach Corn Sandwich
Ingredients
Boil / microwave the palak (spinach)
add chopped garlic
add onion
add dry masala, salt
add dry masala, salt and boiled corn
add dry masala, salt and boiled corn along with spinach paste
Cook till consistency come
add a teaspoon butter
put stuffing and spread evenly
Cover the stuffing with another bread slice
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich

23
Nov 19

Kimbap (Korean dish) in Indian kitchen

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen

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)