Friday, 11 November 2016

Sago Dumpling (Veg)

Sago dumpling or Tapioca dumpling - a popular thai street snack food  made of outer layer of tapioca pearlsInstead of the commonly used minced pork in the dumpling, I have created a vegetarian version with sauteed veggies like cabbage, carrot and beans.




This is an easy recipe after you master the art of making the circular discs of tapioca pearls and bringing the sides together to wrap up the filling within. Remember that the wrapped tapioca flour should be thin but firm, like explained in the procedure below. These dumplings have a good balance of strong seasoned filling and a bland wrap (of sago). Vegetarian sago dumplings can be served during evening, along with drizzled garlic oil and soy sauce for snack.




Preparation Time : 20 mins | Soaking Time : 20 mins | Cooking Time : 25 mins

Ingredients :


Ingredients
Measurements
Tapioca (sago)
½ cup
Shallot (finely chopped)
¼ cup
Cabbage, carrot, bean (finely chopped)
1 cup
Cilantro (coriander)
2-3
Cilantro root
2 no.
Soy sauce
1 tbsp
Pepper powder
½ tsp
Garlic clove
2-3 no.
Oil
2-3 tbsp
Water
½ cup

Method :
  1. Soak sago / tapioca pearls in room temperature with 1/2 cup of water. It takes at least 15-20 minutes to get the sago into a workable stage.
  2. Mince garlic, cilantro roots. Add finely chopped onion and mix together.
  3. Put a pan / wok over medium flame and heat oil. 
  4. Add the minced mixture, stir until the onion is translucent. 
  5. Next add finely chopped cabbage, carrot and beans. Stir well to mix everything together. 
  6. Add soy sauce and pepper powder. Stir and mix all the ingredients well.
  7. Switch off the flame, the filling is ready. Keep aside and let the filling cool down completely.
  8. Meanwhile, take all the soaked sago in a bowl, knead until very pliable (for 2-3 minutes) and make a smooth dough like flour dough.
  9. Take a small amount of dough in wet hand, flatten and make a disc shape (around 6 cm). Place 1 tsp of the filling in it, then close the flattened disc carefully and give a round ball structure.
  10. Keep the ball on a lightly oiled plate. Repeat the process with the remaining dough and the filling. 
  11. Now ready the steamer for cooking these balls. Before placing the balls in the steamer, brush the steamer plate with oil.  Steam them for 15 minutes or till the sago becomes soft and transparent, basically depends upon the thickness of the wrapping.
  12. Remove the dumplings (steamed balls) from the steamer by dipping a spoon into the oil in order to prevent the dumplings from sticking to the spoon.
  13. Brush each dumpling with garlic oil (Garlic oil - fry 1 tbsp of crushed garlic in 2 tbsp oil till golden brown).
  14. Garnish with fresh cilantro, serve immediately !



Notes :
  • Tapioca Pearl Dough is too sticky– Avoid hot water to soak the pearls, otherwise the dough become too sticky. Water at room temperature is the best.
  • If the dough seems too dry then sprinkle some water and knead again. If the dough seems waterlogged, add few amount of soaked tapioca and knead again. For perfect dough always keep the ratio of tapioca pearls to water is 1:1.
  • These dumplings can be kept in the fridge for 2-3 days. Just before serving, reheat the dumplings in the microwave or steamer.
  • Instead cilantro roots, thicker stems of fresh cilantro can be used.
  • Prefer to dip hand into water before handle the dough.
  • If the dumpling breaks during cooking, then the wrap (made from tapioca dough) is too thin. So be careful while making the wrap, it should neither thick nor thin.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Wednesday, 9 November 2016

Coriander and Pomegranate Raita

Coriander and pomegranate raita - a fruity raita.
Whenever you make any spicy dishes, the perfect cooling accompaniment will be the raita. Here I'll go with coriander and pomegranate raita. Coriander, pomegranate seeds and curd make a delicious combination. This raita is full of freshness of coriander, goodness of pomegranate and refreshing quality of yogurt. I always prefer to have this fruit as such or sometimes along with some chat masala and black salt. But today I tried to use this for raita and the taste is awesome. This raita is a great accompaniment for a variety of main course dishes. So lets go in details. 



Preparation Time : 5 mins       |       Cooking Time : 0 mins

Ingredients :


Ingredients
Measurements
Curd (well beaten)
1 cup
Pomegranate seeds
½ cup
Roasted cumin powder
½ tsp
Red chili powder
1 pinch
Chat masala
¼ tsp
Black salt
As needed
Coriander leave (finely chopped)
2 tbsp

Method :
  1. Take curd in a bowl and season with roasted cumin powder, red chili powder, chat masala, black salt.
  2. Whisk until everything well combined.
  3. Next add pomegranate seeds keeping few for garnish and stir to evenly combine.
  4. Garnish with pomegranate seeds, coriander leaves and serve coriander pomegranate raita chilled or at room temperature.



Notes :
  • Pomegranate juice can also be added for the extra fruity flavor along with the seeds.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Monday, 7 November 2016

Golgappa Chat

Golgappa is a common street snack food in many regions of Indian subcontinent. It's really so hard to find anyone who doesn't like golgappa. This snack item has different names as golgappa or puchka or panipuri or gupchup in different regions. But whatever the name be, this street snack food is loved by everyone. So if you want to try some different snack with the same ingredients as of golgappa, then the golgappa chat recipe'll best match. 



This chat is basically made by stuffing crispy puffed golgappa puris with boiled and smashed potatoes, then topping with variety of chutneys, curd, sev, onion, chat masala, roasted cumin (jeera) powder which finally results in a perfect sweet, tangy and spicy evening snack. This can be served as a good and quick snack for kitty parties or birthday parties since the ingredients are prepared in advance and just need assembling at time of serving which takes hardly 1-2 minutes per serving. So lets go in details procedure of making this perfectly balanced tongue tickling chat.




Preparation Time : 10 mins       |       Cooking Time : 2 mins


Ingredients :


Ingredients
Measurements
10 no.
Potato (boiled and chopped)
½ cup
Onion (chopped)
¼ cup
Curd (well beaten)
½ cup
2 tbsp
2 tbsp
Sev
As needed
Coriander leave (finely chopped)
For garnishing
Green chilies (finely chopped)
3 no.
Roasted cumin powder
1 tsp
Red chili powder
1 tsp
Chat masala
As needed
Black salt
As needed

Method :
  1. In a bowl, mash the boiled potatoes with a spoon.
  2. Take one serving plate. Take each golgappa puri and gently make a large hole on its top-middle side (thin side) by poking it with a spoon / finger for stuffing.  Arrange them on the plate.
  3. Fill each puri with 1 tbsp of mashed potato. Then spread chopped onion and green chilies.
  4. With the help of a spoon, drizzle little amount of tamarind chutney and green chutney.
  5. Then pour some curd over each puri.
  6. Now sprinkle chat masala, roasted cumin powder, red chili powder, black salt.
  7. Finally sprinkle sev and garnish with chopped coriander leaves. 
  8. Golgappa chat is ready and serve it immediately !



Notes :
  • The amount of chutneys and curd totally depend upon choice.
  • Add boiled black chickpeas along with potato if interested.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Thursday, 3 November 2016

Pizza Pinwheel



Pizza pinwheel - pizza dough rolls into shape of pretty pinwheels.

Who doesn’t love pizza especially if made in bite size, no need to cut into triangular shape. Pizza pinwheels are so easy to make and easy to serve. These are best right after baking, while still piping hot and cheesy. Homemade pizza dough is filled with toppings, rolled into shape of small pinwheels. These pizza pinwheels make a great appetizer for any gathering or party. If there is any hurry, then just use store bought pizza or crescent roll dough instead of homemade dough. Let's go in details as mentioned below step by step.




Preparation Time : 1 hr 50 mins       |       Cooking Time : 20 mins


Ingredients :


Ingredients
Measurements
All purpose flour (maida)
1 & ½  cup
Instant yeast
Or active dry yeast
1 tsp
Or 1 tbsp
Milk
½ cup
Sugar
½ tbsp
Salt
¾ tsp
Oil
2 tbsp
Mozzarella cheese
6 tbsp
Oregano
As needed
Chili flakes
As needed
Pizza sauce
2 tbsp


Method :
  1. I have used instant yeast here which has to be mixed with the flour as it is. But if you are using any other yeast then you have to first proof the yeast, whether the yeast is active or not. So dissolve the required amount of yeast with lukewarm milk in a small bowl. Keep aside for 8-10 minutes so that it will become frothy. This ensures that the yeast is active. If it has not become frothy even after 10 minutes, then the yeast is not good enough to use.
  2. In a bowl mix all purpose flour, salt and instant yeast. 
  3. Dissolve sugar in lukewarm milk. Now add this milk along with oil to the flour. 
  4. Mix everything and knead to get a smooth dough. No need to knead so much.
  5. Keep aside covered with a wet cloth, preferably in a warm place for at least an hour.
  6. After an hour, it will be doubled in size. Knead again the dough in a well floured surface.
  7. Then roll the dough into neither a thick nor a thin rectangular shape. Spread pizza sauce, sprinkle grated mozzarella cheese, chili flakes and oregano.
  8. Starting with one short side of the rectangle, begin rolling up the dough and press edge to seal.
  9. Now wrap the log shaped dough with a butter paper and refrigerate for 10-15 minutes.
  10. Take out the dough from refrigerator, using a serrated knife cut the log into thick slices.
  11. Transfer the slices to a baking tray lined with aluminium foil. Keep aside and let the slices rise a bit at room temperature for 30 minutes.
  12. Preheat the oven at 180 deg C. Bake the pinwheels for 15-20 minutes or until the cheese is bubbly and the edges are golden brown.
  13. Meanwhile warm up pizza sauce. Serve warm pinwheels with warm pizza sauce for dipping immediately !



Notes :
  • While rolling into rectangular shape, roll tight else the filling may fall apart while slicing.
  • Refrigerating the dough is just to make it stiff, so that cutting'll be easy.
  • Tomato sauce can be used in place of pizza sauce.
  • Feel free to use your own toppings, but don't stuff in more quantity. Otherwise while cutting, neat slices cannot be formed.
  • If you are so much eager to have pinwheels, then instead of resting the slices on the baking tray for 30 minutes at room temperature just bake them as it is. But if you keep aside the slices for 30 minutes then the pinwheels become more puffier comparatively.
  • These pinwheels can be refrigerated in an airtight container. While serving just reheat for 30-60 seconds in microwave and serve.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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Tuesday, 1 November 2016

Kara Boondi | Spicy Boondi

I was thinking about making some savoury items in diwali. So I tried my hand in making the kara boondi / spicy boondi. This is most common item in every south indian house during diwali. Kara Boondi is a savoury version of boondi which can be had as such or can be used to prepare boondi raita or any Indian mixture. You can check sweet version of boondi (sweet boondi) also which I posted some days before in my blog. The preparation of kara boondi is very easy except for the batter consistency as it will lead to boondi with tail if the batter consistency is not perfect. With few tips and tricks as mentioned below in details, this recipe'll be easy to prepare at home even if you are a beginner in 
making Diwali snacks.




Preparation Time : 10 mins     |     Cooking Time : 15 mins


Ingredients :


Ingredients
Measurements
Gram flour (besan)
1 cup
Baking soda
1 pinch
Red chili powder
½ tsp
Curry leaves
1 sprig
Cashews (small broken pieces)
2 tbsp
Oil
For deep frying
Water
½ cup
Salt
As needed


Method :
  1. Take gram flour / besan in a sifter and sieve it. 
  2. In a mixing bowl, mix gram flour, baking soda with water. The batter should be little thick, a bit thinner than normal bajji batter. 
  3. 2 slotted ladles are needed for making boondi as one for making the boondi and another for draining them from oil. 
  4. Now heat oil for deep frying. Oil should be moderately hot. To test the oil drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondi.
  5. Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.
  6. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.
  7. Repeat the process with rest batter.
  8. Now heat 1 tsp of oil in another pan. Fry cashews till golden, add curry leaves and saute till crispy.
  9. Add red chili powder and salt. Mix well.
  10. Turn off heat. Add fried boondi and mix well everything.
  11. Now kara or spicy boondi is ready & store them in an airtight container !




Notes :
  • Make the batter perfectly, then only round boondi will form. If the batter is too thick, then boondi will form with tail. If the batter is too thin / watery, then boondi may fall flat. So make accordingly & be very careful while adding water.
  • Hold the slotted ladle over hot oil well (neither too low nor too high), otherwise boondi will form with tail too.
  • Rice flour can be added in place of baking soda. Use 4 tbsp of rice flour.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. You can also keep in touch with me through FacebookGoogle Plus, follow my posts on Twitter too. Try this dish at your home and share your experience with me in the comment box below 👇.
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