Leftover Rice Appe

I just had a i/2 cup of rice leftover from previous nights dinner. What do I do with 1/2 cup rice? 

Well, just added a few things together and pulled out my appe/paniyaram pan and made these savory appes. Well, they were delicious and made a good snack with chai/tea

Ingredients

1/2 cup cooked rice
1 small onion - chopped fine
1/4 cup cilantro chopped
1/4 cup yogurt
1/4 cup besan/chick pea flour
2 tablespoons rice flour
1/4 teaspoon asafoetida/hing
1/4 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon dhania jeera powder
salt to taste
cooking spray like PAM

Method

Mix the rice and yogurt along with the asafoetida, chilli powder, turmeric, dhania jeera powder, salt and mix well. Mash the rice with the back of the spoon. Let it stand for 15 minutes. To this add the chopped onion, chopped cilantro and the besan and the rice flour and mix well. Add salt to taste.
Heat on medium - high heat a non-stick paniyaram pan (http://www.hotdishes.com/Paniyarampan_guntapanganalu.htm) and spray it with oil. Add the batter one tablespoon in the pnaiyaram mold. After 5 minutes turn them carefully on the other side and let it cook for another 5 minutes. Serve hot with tomato ketchup or green mint chutney.

Moo Shu Pork

This was cooked by me for the Daring Cooks challenge in October 2011. I know I know I am posting it late - but as they say 'better late then never'

Well, I googled a lot to see how to cook Moo Shu Pork and ofcorse there were the recipes provided by  "Shelley" from "C Mom Cook" who had set up the challenge. Moo Shu Pork is nothing but pork, eggs and veggies together.

I used bits and pieces from the various sites and came up with a mixed concoction of moo shu pork my way.  It was  easy to make the Mandrain pancakes that accompany it. They are actually like thick roomali rotis with a strong seasme oil flavor

I used the recipe here "lotus-pad-mandarin-pancakes" for the mandrain pancakes.

Ingredients

1/2 lb pork loin, cut into strips
4 tbs soy sauce
2 cups shredded napa cabbage (you can use regular cabbage too)
4 eggs beaten
1 bunch of green onions/scallions - cut into 1/4 inch pieces diagonally - leave a few of the green leaves for garnishing
2 teaspoons garlic powder
1 teaspoon rice wine vinegar
5 tbsp vegetable oil
1 teaspoon sriracha - you can add more if you like
salt to taste

Method

marinate the pork in soy sauce, garlic powder, little salt and rice wine vinegar and let it stand for 1/2 hour. In a wok add 2 tablespoons of oil and stir fry the pork till its well done. Remove the pork on a plate. Then add 1 tablespoon oil and add the beaten eggs with a pinch of salt and scramble them well. Remove it in the same plate as the pork. Now add the remaining oil in the wok and add the scallions and napa cabbage and the sriracha and stir fry for 2 minutes. To this add the pork and the eggs and mix well. Add salt if required. Moo Shu Pork is ready.
Make a burrito roll with Moo Shu Pork on a Mandrain Pancake and enjoy.

You can add mushrooms, bean sprouts, bell peppers and even tender bamboo shoots to this (cook it along with the scallions and cabbage)

Surlichi Vadi / Khandvi

Ingredients

1 cup besan/bengal gram glour/chickpea flour
1 cup yogurt
2 cups water
1/4 teaspoon asafoetida/hing
1/4 teaspoon turmeric powder
Salt to taste
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
5-6 curry leaves
1 green chilli chopped
2 tablespoons chopped coriander/cilantro
2 tablespoons oil

Method

Prepare a clean surface for spreading the gram flour mixture - something like a cookie sheet (I used my huge glass cutting board and a cookie sheet) big enough to spread a wide spread of mixture. If you have a granite counter top thats the most ideal as you will be able to spread the entire batch of mixture on it and get this done in one go. I had to make 2 rounds to finish making my khandvi on a cookie sheet and a huge glass cutting board.
Whisk the yogurt, water and gram flour. Add asafoetida, turmeric powder and salt. Whisk until well blended. Transfer the mixture into a non stick pan and heat on medium heat, stirring constantly to prevent the formation of lumps. The mixture will slowly begin to thicken. After about  15 minutes of stirring, taste to see if the gram flour is cooked or yet smells raw - if its raw cook for another 5 minutes or so. To check if its the right consistecy - take a small teaspoon of the mixture and spread it on a flat plate - let it cool and if it easily rolls when you try to then the batter is perfect.
Spread the hot mixture on the prepared surface with a flat spatula and spread it as thinly as possible. Allow it to cool a little and settle down. Once it is cooled, take a knife and cut long strips about 1 inch apart. Roll these pieces into a khandvi and take them out on a serving platter.
If you are doing this in batches - keep the remaining mixture warm over the stove at very very low heat over by placing the non-stick pan over a tawa.
Heat oil in a karahi -add mustard seeds and when they splutter add the cumin seeds and sesame seeds and then add the chopped chilli and curry leaves. Sprinkle the seasoning over the khandvi and garnish with chopped cilantro.

Kholamba (Konkani Sambar)

Kholamba can be made with a variety of veggies - you can use only brinjals or just potaotes or even just drumsticks. I used all the veggies that i had as that is the only way I can make my husband eat his veggies :).

Ingredients

1 cup tur dal (split pigeon peas)
1/2 teaspoon tamarind pulp (I have a bottle of tamarind concentrate that I use)
salt to taste
1 tablespoon oil
1/2 teaspoon mustard seeds
5 curry leaves
2 whole red dried  chillies
2 to 3 teaspoons kholamba powder
1 potato
1 tomato
4 okras/bhindi
1 cup dices ash gourd
1 baby brinjal/eggplant
1 carrot
7 to 8 french beans
1 drumstick

Method

Wash and cook the dal with 3 cups of water in a pressure cooker upto 3 whistles. Cut all the veggies into bite size pieces and cook them with enough water untill soft - Add the carrots, potato and ash gourd first and  after 10 minutes add the other vegetables and a pinch of salt and let it all get cooked well.
Once the dal is cooked - just mash it with the bottom of a ladle/spoon. To this add the kholamba powder and tamarind pulp.
In a karahi add the oil. When it gets hot add the mustard seeds. when they splutter add the curry leaves  and the whole dried red chillies. To this add the dal and the cooked vegetables. Mix well and add salt to taste. Bring it to a boil and then lower the heat and let it simmer covered for about 15 minutes. add chopped cilantro for garnish ans serve with rice.

Kholamba (Konkani Sambar) Masala

Kholamba - well the easiest way to describe it is 'konkani sambar'. Its a staple in konkani households and I remember the first time I had it at my Atya's place long time ago when I was about 10 years old. I am sure I had tasted it earlier too - but, somehow I remember the first taste of Kholamba at her place in Karwar, Karnataka.

Ever since I have been a fan of this dish. Mom makes amazing Kholamba too along with all the other yummy food. She gifted me the Konkani Saraswat cook book called 'Rasachandrika' - and boy, what an amazing book it is!

I made this masala following the recipe in the book. I still remember the aroma in the entire house when I was preparing this masala. its aromatic and fun to make!

Ingredients

500 grams coriander seeds
250  grams  red chillis (I used Byadgi Mirchi)
20  grams  turmeric powder
40  grams  udad dal (black gram dal)
40  grams  chana dal (Bengal gram dal)
20  grams black pepper corns
40  grams  fenugreek seeds
20  grams asafoetida
50  grams  mustard seeds
50  grams  cumin seeds
2 hand-fulls curry leaves
2 tablespoons oil

Method

Pour a tablespoon oil in a karahi and add the mustard seeds and fry for 2 to 3 minutes and hear them splutter. Be careful to so this on medium heat and do not burn. Then add the cumin and fry for another 2 minutes. Remove and let it sit in a plate. Now add the other tablespoon oil and add the udad dal and chana dal and fry till they turn a nice golden color. Remove in the same place as mustard and cumin.
Now in the same karahi - dry roast the other ingredients one by one separately till a nice golden color - except for the turmeric.
Blend the masala in a mixture to a fine powder and store in an airtight container.

I generally keep all my masalas in the freezer for a longer life.

Puran Poli

I have had Puran Polis made by my Mom and have loved them always. She makes them for Holi, she makes them on all the 4 fridays in the holy month of shravan and then again during Diwali. 

After moving to the US, this delicacy has been available only when Mom visits us.

I never attempted making this poli as I was too scared it would not turn out okay. Finally I got the best of my fear and attempted making the yummy treat. It was not like how Mom made them - but, it was nice to eat puran polis again and throw the fear out.
I hope to continue making them untill I get the same taste as the ones prepared by my Mom.

Ingredients

2 cups all purpose flour (maida)

2 cups Bengal gram (chana dal)

2 cups grated jaggary 

1/4 cup oil

pinch of salt

1/2 teaspoon turmeric powder

1tbsp cardamom powder

1/2 tbsp nutmeg powder

water

Method

For Puran

Soak chana dal in water for 1 hour. Drain the water from chana dal and boil it with 3 cups water in a pressure cooker for 3 whistles. Drain water from the fully cooked dal. This water is called 'kat' and is used to make 'katachi amti'.

In a karahi mix jaggery, dal, salt and turmeric. Cook above mixture on medium to low heat stirring continuously. Take care as this mixture bubbles a lot and can burn if spots fall on skin. Initially mixture will be thin, but slowly it will start to thicken. Keep stirring till the mixture becomes thick - such that when the ladle is left in between the mixture - it stands straight without any support. 

Grind the whole mixture with the help of food mill while it's hot. Then add cardamom and nutmeg and mix well.

For Puran Polis

In a large mixing bowl take all purpose flour and knead it well by gradually adding water. The dough should not be sticky but should be of the chappati consistency. Roll into a ball and make a space in the middle with your index finger and pour the oil in it. Cover and let it stand for 2 to 3 hours. Mix all oil in dough to make it elastic. Oil will still be outside, but this will get used eventually. Take lemon size dough and make it in bowl shape. Put the stuffing inside and  close the edges. Cut a circle on a newspaper and put flour on the paper and roll the stuffed dough evenly into a thinner circular shape about 1/8th of inch. Place the poli on pan and cook on low flame on both sides. Once done put it on a place and spread ghee (clarified butter) on it. Serve warm with milk or ghee

Kerala Beef Fry

My friend always makes this yummy stuff and  she never forgets to send some for my hubby who loves beef only in this form. I had never tasted beef before and even i liked this preparation - however, i would still like to change the choice of meat for myself - not a huge fan of beef.

I wanted to make this too and finally looked through google - I followed the recipe here "vazhayila - kerala-beef-ularthiyathu" - with a small change in the masala by using mace as I love the smell that it has. 

Ingredients


For Meat Masala Powder

Dried red chili - 15   OR  Chili powder 2 table spoon ( I used Kashmiri chilies)
Coriander seeds - 4 table spoon   OR  Coriander powder - 2.5 table spoon
Black Pepper corns - 1 tea spoon
Cinnamon - 2 small stick
Cardamom - 5
Cloves - 6
Star anise - 2
Bay leaves - 1
Fennel seeds - 1/2 tea spoon
Mace - 1 pod
Turmeric powder - 1/2 tea spoon

For Beef Fry

Beef - 2 Pounds (I used the stewing beef - boneless pieces)
1 Cup chopped onions
4 to5 cloves chopped garlic
1 inch ginger - chopped
3 green chillis - chopped
1/4 cup coconut cute
handfull curry leaves
salt to taste
4 tablespoons oil

Method

For Meat Masala Powder

Heat a small pan and dry roast all the ingredients one by one - the reason for doing so is to get an even roast on all of them and fennel and pepper are smaller compared to cinnamon or mace.
Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.
The the roasted ingredients add the turmeric powder. Grind it to a coarse powder in a coffee grinder.

For Beef Fry

Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder, 1 teaspoon salt and pressure cook it for 3-4 whistles. Do not add any water as the meat will give away water inside it.
Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts. They will splutter and give an aroma. Fry for a minute till the coconut gets a nice golden color and then add onion, garlic, ginger and chillis. Fry till they start to turn brown. Add the remaining masala powder and fry for another minute
Add the cooked beef along with cooking liquid if any and simmer until it is dry. Do not add any water.
Turn the flame to medium and fry,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm with rice and dal.

Rasgullas

I am a member of a group which belongs to food lovers - Food lovers who love to cook and eat and also share their recipes.
Vidya Pachi is a part of this group and she had made rasgullas which looked yummy and the recipe was the most simplest one. Thank you Vidya Pachi for the simple rasgulla recipe.

My husband is a huge fan of rasgullas and hence I made an attempt to cook them. 

The only change I made was adding cardamom powder to the chenna (home made paneer), making the rasgulla syrup with saffron and adding a small mishri in the middle of the rasgulla before boiling to get a hollow center - this trick, I remember my oldest cousin doing it to get extra spongy rasgullas.

Ingredients

1/2 gallon whole milk
juice from 2 whole lemons
1 & 1/2 cup sugar
4 cups water
pinch of saffron
1/4 teaspoon cardamom powder
25 mishris (http://en.wikipedia.org/wiki/Mishri) - I had bought all of them of a uniform size from an Indian store nearby

Method

Bring the milk to a boil and then add the lemon juice to let it curdle. Mix well untill the water separates from the milk. Strain this mixture into a muslin/cheese cloth and tie it up well to drain all the whey (water) out. Put some heavy can on the pack containing the milk solids to let go of any more water. The milk solids that remain is called 'chenna' - this is used to make the rasgullas.
Take the chenna and mix it well with your fingers to form a soft dough. This process of kneading takes up atleast 10 minutes. Add cardamom powder and mix well. Make small round balls - smaller than a golf ball by adding a mishri in the middle. Let them sit.
In a pressure cooker add the water and sugar and the saffron. Mix well and put it on medium heat. When the sugar dissolves add the rasgullas and close the lid and let it cook under pressure for 2 whistles. Be careful to have enough space fro the rasgullas to float or else they will stick to each other.
Remove into a serving bowl and cool it in the refrigerator - Rasgullas are ready to be served.

Veg Manchurian

Ingredients

For Manchurian

1 cup finely chopped cabbage

1 cup grated carrots

1/2 cup grated cauliflower

1/2 cup finely chopped bell pepper

1/2 cup finely chopped green beans

1 bunch finely chopped green onions/scallions (about 5 to 7 stems)

2 tablespoons corn starch

2 tablespoon all purpose flour

1 teaspoon soy sauce

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 tablespoon chopped green chillis (you can alter this to suit your taste)

salt to taste

oil for frying

For sauce

2 tablespoons oil

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 bunch green onion/scallions - chopped (keep a few of the chopped green stems aside for garnish)

3 tablespoons soy sauce (dark)

1 tablespoon sweet & sour sauce

1 tablespoon corn starch

2 cups water

salt to taste

Method

For machurian

Mix all the veggies and add 1 teaspoon of salt and let it stand for about 15 minutes. This is done to get all the water out of the veggies - so that the dough you make later does not get too soggy. Drain the water by squeezing the veggies well with a cheese cloth - you can do it by hand too. To this add the chopped garlic, chopped ginger, chopped chillies, chopped scallions, soy sauce, salt (only if required), corn starch and the flour and knead well. You should be able to make small manchurian balls which can be fired. Heat oil in a wok and add one manchurian first - see that it stays intact and does not break - if it breaks, just add a little more flour to the dough and mix well and try again.

Once all the manchurian is fried - drain it on a paper towel and let it stand till the sauce is made.

For Gravy

In a wok add oil. when it gets hot add the garlic, ginger and scallions and stir well to get the aromatics - be careful not to burn the garlic. add soy sauce and sweet & sour sauce and stir well. 

This is the simple sauce to make dry manchurian for appetizer

Then add 2 cups of water and mix well. make a simple mixture of the corn starch and water and add it to the manchurian gravy and stir well so no lumps are formed. this gravy should thicken now. If you want it to be more thick - just make some more corn starch mixture and add. Add salt to taste and bring it to a boil. Now add the fried manchurians and let it stand for about 20 minutes. Garnish with the scallions kept aside and serve with hakka noodles or fried rice.

Chilli Chicken

Ingredients

1 pound chicken - cut into bite size pieces
1 teaspoon chilli powder
1/2 teaspoon pepper powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon soy sauce
1 egg - beaten
1/2 cup oil
2 tablespoons all purpose flour
1 tablespoon corn flour/corn starch
1 large onion - cut into 1/2 inch pieces
1 capsicum/green bell pepper - cut into 1/2 inch pieces
2 tbs - chopped garlic
1 tbs - chopped ginger
2 tbs - chopped green chillis (you can alter this according to our spicy needs)
2 tablespoons soy sauce (I used dark soy sauce)
1 tablespoon sweet & sour sauce
little bit of sriracha
chopped green onions / scallions - for garnish

Method

Marinate the chicken with chili powder, pepper powder, salt, garlic powder and soy sauce. Let it stand for 20 to 30 minutes. To this add 1 beaten egg and the cornstarch and all purpose flour - coat all the chicken pieces with the egg and flour mixture.
Heat oil in a wok and then add these chicken pieces in 2 batches to get a nice crispy coating on the outside and cooked white chicken meat on the inside.
Remove the chicken pieces and drain them on a paper towel. To the remaining oil - which is already hot - add the garlic, chillis and ginger and stir for about 20 seconds - be careful not to burn the garlic. Add the chopped onions and bell pepper and stir fry for about 5 minutes. Then add the soy sauce, sweet and sour sauce and the sriracha and mix well. Then add the fried chicken pieces and coat them well with the sauce and veggie mixture. Add salt to taste - remember soy sauce, sweet & sour sauce and sriracha already have salt.
Garnish with chopped green onions.

Chicken Sukka

Ingredients

2 pounds boneless skinless chicken thighs - cut into 1/2 inch pieces
1/4 cup yogurt
1 teaspoon ginger garlic paste
2 medium onions - finely chopped
2 medium tomatoes - finely chopped
9 garlic flakes - minced
1/2 inch ginger - finely grated
1/2 cup of cilantro/coriander - chopped
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoons dhania jeera powder
1/2 teaspoon garam masala powder
salt to taste
1/4 cup oil

Method

Marinate the chicken pieces in the yogurt and the ginger garlic paste and let it stand for atleast half hour. In a wok/karahi add the oil. when it gets hot add the onions and fry them till they turn a nice golden brown. To this add the tomatoes, ginger, garlic and the cilantro and fry the mixture till the oil leaves the sides of the karahi. Add the turmeric powder, chilli powder, dhaina jeera powder and the garam masala and saute fir about 5 minutes. Then add the marinated chicken pieces and some salt and mix well. Cover and cook for 10 minutes. Uncover and cook till all the water evaporates and the chicken is coated in the dry masala mixture. Serve with Naan/Rotis and salad.