Shruti Rasoi: July 2013

Monday, 29 July 2013

Vegetable Spring Roll

Hi Friends,
Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing:
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco
Salt according to taste
1/4 tsp pepper
A pinch of Ajinomoto
1 tbsp oil

Method:

Heat oil in a kadhai, add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

Add the beans bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
Now add the cabbage, salt, pepper and ajinomoto. Mix well.
Add the red chili sauce and mix nicely.

Remove from fire, allow it to cool completely.

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

Take one sheet at a time.

Place around 1 tbsp of the filling on one end of the wrapper.
Fold in the edges and roll tightly. Apply cornflour paste to open end and seal.
Repeat with the remaining sheets to make to make as many spring rolls as you want .

Heat oil in a kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney.

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use.

Tuesday, 23 July 2013

Pani Puri (Gol Gappe)

Hi All,
Rainy season is here and eating out from PHERIWALAS (street vendors) is not hygienic. My son loves Gol Gappe , whenever he sees Pani puri vendor he cant resist them. So after seeing his love towards Pani Puri, I decided to make it at home, so that he get hygienic food of his choice.

Ingredients:
1 pack of puris ( I used ready-made one )

For Pani (Spicy Water)
1 1/2 cups mint leaves (pudina)
1/cup coriander leaves
1/3 cup tamarind (imli)
25 gms chopped ginger
2-3 green chilies
1 tsp roasted cumin seeds
1 1/2 tsp black salt
1/2 tsp asafoetida (hing)
1/2 tsp black pepper powder
2 tbsp sugar
salt to taste

Remaining ingredients:
Boiled Potatoes
Boiled black chickpeas
Tamarind Chutney

Method:

Soak the tamarind in ½ cup of warm water for 1 hour. Strain out all the pulp through a sieve. Keep aside.
Combine the pulp with the remaining ingredients of pani in a blender and grind into a fine paste. Keep adding water according to the requirement.

Transfer the paste into a large bowl, add 1 litre of water, black salt and salt and mix well.

Chill for at least 2 to 3 hours before serving.

Note: Add 3-4 tbsp of tamarind chutney into the pani for more flavour and less spicy. In case you don't have tamarind chutney then skip this step.

For Serving:

Mash boiled potatoes roughly and mix boiled chickpeas into it. Add 1/2 tsp salt, 1/4 tsp red chilly powder and 1/4 tsp cumin powder. Mix well and serve along with the pani puri.
Crack a small hole in the centre of each puri.

Fill with little potato-chickpea mixture, then top a little tamarind chutney.
Immerse it in the chilled pani and serve immediately.

Sending it to Guru's event:

Friday, 19 July 2013

Kesari Bath

Hi Friends,
Kesari bath is the traditional dessert from Karnataka. It is a famous dish which is prepared during the festivals like Ugadi....
In North India we make Suji Halwa in the same way but don't add kesar (saffron) or yellow colour in it.

Kesari Bath dish can be prepared not only as Dessert but can be prepared for Breakfast too and can be served along with Uppittu (upma) ,both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath".

Ingredients:
1 cup Rawa/Semolina
1 cup sugar
1 cup Ghee
2 cups water
1 cup milk
1/4 tsp cardamom powder
1/8 tsp of kesari/yellow food color
1/4 cup cashew and raisins in fried in 1 tbsp of ghee

Method:

Take a kadai, heat 2 tbsp of ghee, fry the rawa until you smell the fried rawa's aroma slightly turning brown. Remove from fire and keep it aside.

In the pan, heat 1 tbsp for ghee. Fry cashews and raisins for 5 seconds. Remove from gas stove, keep them aside.

Add half quantity of sugar, water and milk along with 1 tbsp of ghee and bring it to boil on a high flame.

Add the Kesari or yellow colour color.

Now turn the heat to low and start adding fried rawa slowly into the sugar mixture. Keep stirring continuously to avoid lump formation.

Once the sugar gets dissolved completely and raw smell of rava leaves and its fully cooked. Add cardamom powder and mix well.
Now add remaining ghee on the top of the Kesari bath and keep stirring continuously till the kesari bath starts leaving the sides of the Kadhai.
Lastly add the roasted cashews and raisins mix well and remove from gas stove.

Serve hot.

Note:
Three main ingredients Semolina, Ghee, Sugar can go in the ratio of 1:1:1 for best results...... Water and main ingredients ratio must be 3:1

Sending this recipe to Guru's Event:
Guru's Cooking Giveaway Kids Special '13

Thursday, 18 July 2013

Curd Rice (Thayir Saadam)

Hi All,
I know that I am not regular in posting the recipes in my blog......Sorry for that, was quiet busy with household work but now I promise to be regular and keep updating new and mouthwatering recipes for you all :)

Curd Rice is a popular dish of South India. It is also served as Prasadam in many Temples. Curd rice is usually served at the end of the meal to ease the effect of spicy dishes. Its also know as Aid Digestion.
Came to know about this popular recipe of South India in Bangalore, now it has become a part of our weekly menu planner. I don't make it daily but once in a week for sure, curd rice itself is a complete meal to be enjoyed.

Ingredients:
1/2 cup raw rice or 2 cups of leftover rice
1 cup yogurt/curd (well beaten)

1 cup milk

Salt acc.to taste

1/2 tbsp grated ginger

1/2 cup pomegranate seeds

2 tbsp fresh chopped coriander

1 small cucumber (finely chopped into cubes)

1 small onion (finely chopped)

For Tadka/Seasoning:

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal (without skin)

1 green chilly (roughly broken into pieces)

Few curry leaves

Method:

Pressure Cook the rice by adding 1 and 1/2 cup of water.
Remove in a large mixing bowl and let the rice cool down to room temperature.

When the rice cools down, mash it nicely with the back of the spoon.
Add the yogurt and cold milk, mix it well. (Adding the yogurt to hot rice will make yogurt sour and watery)

Now add salt, cucumber, onion, pomegranate seed, coriander leaves and ginger, mix well.

Heat oil in a saucepan, add the mustard seeds.
When they start crackling, add dal and saute until golden in colour.
Add curry leaves and green chilies. Saute for a minute.
Pour the seasoning on the rice. Mix well and serve cold.
Enjoy it with any pickle of your choice.

Sending this recipe to Guru's event:

Friday, 12 July 2013

Mutton Liver Fry

Hi Friends,
Back with another long awaited post, Mutton Liver fry recipe. Its a popular recipe of South India. I made dry one, you can try in gravy too as per your choice.

Mutton liver is rich in iron and vitamin A. It has high fat content but very good for growing kids as well as for those who have less haemoglobin.
Too much of consumption is also not recommended as it has high fat which will lead to high cholesterol.

Cooking part is little tricky, many people don't know how to cook mutton liver. Sometimes it gets over-cooked or sometimes it will be under-cooked. Cook it on lower flame but keep checking in between so that it doesn't get dry up as a result liver will become rubbery in texture.

Ingredients:

250 gm mutton liver
1 small onion (sliced)
1 red pepper (sliced)
2 small tomatoes (cut into cubes)
1 tbsp ginger-garlic paste
1/4 tsp garam masala
1/2 tsp coriander powder
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1/4 tsp black pepper powder
2 tsp olive oil

Method:

Wash, clean and cut mutton liver into small cubes. Keep it aside.
Heat oil in a non-stick pan.
Add sliced onions, saute till they become golden brown in colour.

Add ginger-garlic paste, mix well and cook for another 5-6 secs.

Now add sliced bell pepper. Mix well and cook covered on low flame till the bell pepper is half cooked.

Add all the dry spices and mix well.
Now add mutton liver pieces. Mix nicely. Cover it and cook on low flame for 10 mins. Keep stirring in between.
Now add chopped tomatoes. Mix and cook for another 5-6 minutes.

Remove from fire.
Garnish with chopped coriander and serve hot with chapatis.

Sunday, 7 July 2013

Foodabulous Food - Round Up

Hello Friends,
Thanks to all my readers and friends for making my event a success ....
I received so many lip-smacking recipes from you all :)

I've mentioned everyone's recipes , in case I missed anyone's name and recipe, Please let me know and excuse me for my mistake too :)

Here is the glimpse of the recipe I received for the event .......

Babitha Costa