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

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)

17
Sep 19

Avocado Sandwich

An Avocado rich sandwich is very delicious, exciting and appetizing can to be served in everyday breakfast. It is quite different from regular sandwich with its amazing properties.

Very good for carrying Tiffin as a travel food; if you have plan of early morning outing, just prepare it in previous night, I usually prepare this with English muffins for travelling purpose as well as for regular breakfast.

I would like to say this creamy, smooth, soft and thick avocado sandwich is perfect for any type of bread and can be prepared quickly.

Ingredients:

  • Avocado: 1 no.
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Red chili flacks (kuti): ½ teaspoon (optional)
  • English muffins/Sandwich bread: 2-4 slice
  • Butter: 30 gm

Preparation:

  1. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, (before scooping keeps few beautiful slices for garnishing). Keep aside.
  2. Put the pulp, butter, salt and pepper, and blend it till fine paste. Keep aside.

Method:

  1. Toast/Grill the sandwich bread from both sides, spread prepared blended paste on the toast, garnish with sliced avocado and Red chili flacks; sandwich is ready to serve.
  2. Slice the English muffin horizontally make it into two; Toast/Grill the bread from both sides, spread prepared blended paste on the one part of toasted bread, garnish with sliced avocado and red chili flacks, put another part over it; sandwich is ready to serve. Fold it into cooking sheet and Tiffin is ready for travelling.
  3. Yummy and healthy…
Avocado Sandwich
Adding salt and pepper
Adding salt and pepper
blended fine paste
Toast/Grill the sandwich bread from both sides
spread prepared blended paste on the toast
Avocado Sandwich
garnish with Avocado Slices
Avocado Sandwich
spread prepared blended paste on the toast