21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad

16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

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)

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

06
Nov 19

Sweet Corn on toast

This is my all time favorite grilled recipe especially for weekend breakfast; goes very well with tea/coffee. You may prepare in sandwich toaster; serve this with fruit juice or shake for kids.

Here I prepared thick creamy white sauce with frozen corn and cheese, fantastic in taste, easy to prepare. You may use fresh Sweet corn instead. Perfect breakfast for everyone…

Ingredients:

  • Sweet Corn (fresh/frozen): 1 cup
  • Bread: 2 loaves
  • Lemon: ¼ no.
  • Maida (refined flour): 2 tablespoon
  • Ghee (clarified butter): 2 tablespoon
  • Milk: 200 gm.
  • Salt: ½ teaspoon
  • Cheese: 2 cube
  • Chat masala: 1 teaspoon
  • Garlic leaf: optional

Preparation:

  1. Grate cheese, keep aside.
  2. Boil/steam the corn, keep aside.

Making white sauce:

  1. Heat ghee in fry pan: add Maida stir fry for 2-3 minutes at low flame. Remove from heat; slowly add milk, stirring continuously to avoid the lumps.
  2. Put on the fry pan on, heat again on medium flame  stir continuously till sauce thickness, now white sauce is ready.
  3. Add boiled corn into the prepared white sauce; also add salt, chat masala, lemon juice and garlic leaf. Stir fry for couple of minutes. Put off the flame. The corn mixture is ready to apply on the toasts.

Method:

  1. Toast the bread slices on both sides; apply the corn mixture on the toasted sliced bread and serve.
  2. For variation; spread grated cheese and grill/toast till cheese gets melt and serve.
  3. Serve hot…
Sweet Corn on toast
Ingredients
add Maida
stir fry for 2-3 minutes
add milk
stirring continuously
Add boiled corn
also add salt
add salt, black pepper powder
add lemon juice
add garlic leaf
Toast the bread slices
apply the corn mixture on the toasted sliced bread
apply the corn mixture on the toasted sliced bread
spread grated cheese and grill
Sweet Corn on toast
Sweet Corn on toast
Sweet Corn on toast
Sweet Corn on toast