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Showing posts with label spring Onion. Show all posts
Showing posts with label spring Onion. Show all posts
Hi everybody, Here I come with a very Healthy snack, delightful for the kids.
From few days UK is delighted to see some shine, people here are becoming energetic, kids laughing and playing, everybody seems to be basking in the sun, which keeps cropping up now and then, Hoping that Summer is around the corner, lot of people are doing spring cleaning and Gardening, isn't it delightful. I love this country when it has it's summer, the beautiful, daffodils, the colourful Tulips, everybody's Garden is a sight pleasant to the eyes and warmth to the heart, everybody's Garden is a Photographic Scenery. I keep staring at all the Gardens I come across so Gorgeous with beautiful flowers. It's a shame, I will not be able to do any gardening for some days, I am going to miss that, and the minute I am back I am planning to do it in full swing, hope this time again I will get some crops to reap :)), My Garden isn't as delightful as I have described with other people, as the plants which are already their cannot be removed, and the soil is clayey, I use pots to do my gardening :(, haha.., I know I have few in my drafts which I haven't posted yet about my lovely little garden and few things I created with it!.
Coming back to the recipe, this again is from my draft, I made this a few weeks ago, when Kids come home from school they don't want to eat rice, they want something else to nibble as being a vegetarian your dinner/tea time will be definitely with rice/roti with accompanied some vegetables. I try to make something interesting sometimes, when I am in mood or they love to eat pasta/noodles etc., I think I was really in a very good mood I suppose, continuously I made three things that day, they were so full they skipped their tea. Here is one of them, A very simple recipe sinfully healthy and delicious.
CRISPY RICE STUFFED CROQUETTES
Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,
INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil
FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting
METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and set it aside to cool.
Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.
FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes
c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.
From few days UK is delighted to see some shine, people here are becoming energetic, kids laughing and playing, everybody seems to be basking in the sun, which keeps cropping up now and then, Hoping that Summer is around the corner, lot of people are doing spring cleaning and Gardening, isn't it delightful. I love this country when it has it's summer, the beautiful, daffodils, the colourful Tulips, everybody's Garden is a sight pleasant to the eyes and warmth to the heart, everybody's Garden is a Photographic Scenery. I keep staring at all the Gardens I come across so Gorgeous with beautiful flowers. It's a shame, I will not be able to do any gardening for some days, I am going to miss that, and the minute I am back I am planning to do it in full swing, hope this time again I will get some crops to reap :)), My Garden isn't as delightful as I have described with other people, as the plants which are already their cannot be removed, and the soil is clayey, I use pots to do my gardening :(, haha.., I know I have few in my drafts which I haven't posted yet about my lovely little garden and few things I created with it!.
Coming back to the recipe, this again is from my draft, I made this a few weeks ago, when Kids come home from school they don't want to eat rice, they want something else to nibble as being a vegetarian your dinner/tea time will be definitely with rice/roti with accompanied some vegetables. I try to make something interesting sometimes, when I am in mood or they love to eat pasta/noodles etc., I think I was really in a very good mood I suppose, continuously I made three things that day, they were so full they skipped their tea. Here is one of them, A very simple recipe sinfully healthy and delicious.
CRISPY RICE STUFFED CROQUETTES
Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,
INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil
FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting
METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and set it aside to cool.
Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.
FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes
c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.
Hi everybody
Hope you all remember to post recipes from RAKS KITCHEN ending in 6 days, and we are going to run with an other blogger soon..
I keep making this manchurian now and then which is a healthy version from the deep fried one, I got this Idea of making this version when I was trying out this recipe from Alka's Sindhi Rasoi for Tried and tested event, (which I haven't still posted!), she says to fry the Gobi's till golden in colour, I just couldn't fry it in oil, (when you have border line cholesterol you need to keep a watch on what you are eating right ?), that's when this idea stuck I fried them with very little oil, that is why they don't look so golden like hers! (soon I will try to post it), From that time if I get tempted to eat Gobi Manchurian , I will always make this way, but if I have family and friends around, I will take to the deep frying way!, As kids also don't mind eating it this way (they just love the chinese spices), so I could say this is a healthy dish comparably right ?
So how did I do it ? here it is...
DRY GOBI MANCHURIAN
INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves
FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required
FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder
METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful Gobi Manchurian....
c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.
Hope you all remember to post recipes from RAKS KITCHEN ending in 6 days, and we are going to run with an other blogger soon..
I keep making this manchurian now and then which is a healthy version from the deep fried one, I got this Idea of making this version when I was trying out this recipe from Alka's Sindhi Rasoi for Tried and tested event, (which I haven't still posted!), she says to fry the Gobi's till golden in colour, I just couldn't fry it in oil, (when you have border line cholesterol you need to keep a watch on what you are eating right ?), that's when this idea stuck I fried them with very little oil, that is why they don't look so golden like hers! (soon I will try to post it), From that time if I get tempted to eat Gobi Manchurian , I will always make this way, but if I have family and friends around, I will take to the deep frying way!, As kids also don't mind eating it this way (they just love the chinese spices), so I could say this is a healthy dish comparably right ?
So how did I do it ? here it is...
DRY GOBI MANCHURIAN
INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves
FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required
MARINATING SAUCE FOR THE FLORETS
1 tsp of soy sauce
1 tsp of vinegar
1/2 tsp of chilli powder
1/2 tsp salt
FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder
METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful Gobi Manchurian....
c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.
Another day another recipe from her kitchen to mine, I am cooking my way through her kitchen I think almost every day. Should I say almost everyday, I made something for my kids again which they immensely enjoyed, they said it was Gorgeous, thanks Aparna.
I was looking through my fridge, and I saw this tupperware box and of course I suddenly remembered what was Inside this, That was my paneer, which I had made, 3 days back, yes, I thought I should do something, started with a subji and ended making these Paneer Rolls, when I was searching through her blog for pasta recipes, This one caught my attention and I had thought I should make this someday as it is a savoury and has cheese, both of which my kids will relish.
Here comes the recipe and a little things which I need to tell you about it through Aparna's research and her own words quote and unquote!, She says about these rolls in her blog....
'' This recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown himself says,
''Recipes do not belong to anyone-- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation (p.vi).''
She says these rolls come out soft and savoury filling makes it more tastier and can be served as a snack or with a soup''
SAVOURY SPRING ONION AND PANEER ROLLS
INGREDIENTS:
For the dough: Part I1 Cup Luke warm Water
2 tbsp Honey
1 3/4th Active dry yeast
1/3 Cup dry milk (milk powder)
1 tsp Ground Flax seed powder in 1 tbsp water (or an egg)
1 1/2 cups of Whole wheat Flour ( I used 1 cup of Whole wheat Flour & 1/2 cup Rye Flour)
Part II:
3 tbsp Oil ( I used butter)
1 1/4 tsp salt
1 tsp Roasted and Crushed Cumin seeds
1 tsp roasted and crushed cumin seeds powder
1 Cup All Purpose Flour (plain flour)
About 1/2 cup or so flour for kneading
FOR THE FILLING:
1 and 1/2 cups of chopped spring onions greens and whites
1/2 cup of sweet corn (I used fresh)
1tsp oil
1 and 1/2 cup crumbled paneer
1 to 1 and 1/2 tsp of Red chilli flakes (or according to taste)
1 tsp of Italian herbs
salt to taste
Cheddar cheese for topping
Sweet corn Spring Onion and paneer filling ready to go into the bread
METHOD:
In a bowl dissolve the yeast in the lukewarm water and honey. leave it for a few minutes, you can see the kind of foam forming up. Beat flax seed and water then add this to the bowl, add milk powder (or egg) mix well. Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes so Aparna says in her blog)
Cover with a cling film or whatever method you use to let your dough rise. Allow it to rise to double in size.
Now when it is rising make your filling use all of the spring onions cut them into thin slices, crumble your paneer and keep your sweet corn ready. Take a wok, add a tsp of oil add the onions and saute it for a minute, do not saute it too much let it remain green and crunchy then add the sweet corn and saute for an other 2 minutes then add chilli flakes, Italian herbs and salt to taste, put off the stove allow it to cool and then add the crumbled paneer, now your filling is ready.
Check out the dough if it rised take it out, add crushed cumin and black pepper and butter or oil and fold in and add the 1 cup flour and knead till the dough comes away from the sides of the bowl.
Place the dough on a floured surface and knead it for 5 to 10 minutes with floured hands, as the dough will be stickPlace the dough on a floured surface, into a smooth dough, cover and leave the dough to rise again to double in size.
Once it is double in size, punch it lightly, then flour the surface and roll into a rectangle as Aparna says I made two halves and rolled them into rectangles into 1/4'' thick do not make it too thin, then keep the longer side facing towards you, then spread the filling leaving the space free in edges.
Dipping your finger in water wet the dough in the edges, Roll the dough rectangle tightly and seal the edges and cut them into 6 pieces place the cut side up in a greased tin giving space between them so they might expand and allow it to rise for another 30 minutes.
Preheat the oven 1/2 an hour before brush the rolls with milk and bake the rolls at 190c for 20 minutes, after 1/2 way through fill the top with grated cheese and bake them again for further 10 to 15 minutes so the rolls are well baked and cheese is melted and the rolls are browned.
serve warm.
MY VERDICT : I did everything as she had told, valli had told not to tweak recipes, I tried to stick on to it, but when I saw my left over rye flour I couldn't resist, then added some sweet corns in the filling as my kids like it, The flour was not sticky as Aparna said in its first level itself it was like a dough, I do not know it might be because of rye flour, I did not add too much flour later on, I just dipped my hand in the flour while I was kneading the dough turned out very well, and the result was perfect.
My kids just loved it, they said it was amazing..., thanks for the recipe Aparna....
Of course needless to say I am sending this of to valli's Tried and tested event started by zlamushka, which is being taken care of by Lakshmi of Kitchen Chronicles.
I would also like to send this to Bake off event and it is also yeast spotted.
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