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FRIED RICE
JAPANESE GARLIC FRIED RICE

     What is the difference between the fried rice catered around the world? I have felt that the basic difference is the RICE used to cook the fried rice, followed by the SAUCES used to flavour the rice, least to mention the UTENSIL used to cook Fried Rice - Chinese Woks /Japanese Tepan Iron Griddle. And lastly, it really depends on where and who’s cooking – every geographical region/country and every single person has got their own version. Fried Rice as such has originated from China and has travelled to the length and breadth of the world with Chinese immigrants and has taken twists and turns to suit the local palates.
     Japanese Garlic Fried Rice called as 'CHAHAN/YAKIMESHI' is a Garlicky and Buttery Fried Rice served with fried Garlic toppings, which adds an extremely wonderful smoked flavour from fried garlic. Japanese Garlic Fried Rice is a little starchier due to the Japanese short grain used to cook this fried Rice.  Garlic is the other main ingredient in this dish which imparts the wonderful garlicky flavour in the Fried Rice.  Besides using garlic in Fried Rice, it is also topped with crisply fried Garlic flakes which impart the basic essence of the dish that makes it unique from other Fried rice recipes.
     With almost no other ingredient/condiment to heighten up the intensity, this Japanese Garlic Fried Rice is unbelievably easy to prepare within no time and it tastes absolutely divine. You can serve this aromatic Japanese Garlic Fried Rice as such or with any other preferred side dishes.

For more FRIED RICE RECIPES, Click here...

Cuisine - Japanese (South East Asian)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE JAPANESE GARLIC FRIED RICE - CHAHAN

INGREDIENTS :

For Japanese Garlic Fried Rice :

Japanese Short Grain Rice - 2 Cups(Cooked)
Eggs - 2 Nos.
Shimeji Mushrooms - 1 Small Bunch
Garlic - 6-8 Cloves
Ginger - a Small Piece
Light Soy Sauce - 1 Tbspn 
Oyster Sauce - 1/2 Tspn(Optional)
Shaoxing Wine/Mirin - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn


To Garnish :

Scallions/Chives - Few Stalks

METHOD :

  • Cook the Japanese Short Grain Rice as per instruction and allow it cool.
  • Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
  • Remove it from the pan and keep it aside.
  • Heat Butter/Oil in a pan and deep fry chopped Garlic slices(4-5 Cloves) until it turns slightly golden brown in colour and fragrant.
  • Remove it from oil and keep it aside.
  • Heat the remaining oil and sauté finely chopped Garlic and Ginger until they are aromatic. 
  • Add Light Soy Sauce, Oyster Sauce and give a quick stir.
  • Add in the Shimeji Mushrooms to the above and toss it briefly on a low flame until it cooks.
  • Add cooked Rice, along with Salt and a pinch of Sugar. 
  • Drizzle Shaoxing Wine/Mirin over the rice.
  • Mix it well until every grain is well coated with the sauces.
  • Stir in Scrambled Eggs to the rice. 
  • Sprinkle White Pepper Powder to the above and give a quick stir.
  • Fry the Japanese Garlic Fried Rice on a high flame for few minutes. 
  • Switch off the flame. 
  • Garnish the Japanese Garlic Fried Rice with fried Garlic Slices and Scallions.
  • Aromatic Japanese Garlic Fried Rice/Chahan can be served hot with any dips, sauces.
  • Or Simple serve it with Tamagoyaki or Nasu Furai or any other side dishes of your choice.

NOTES :

  • Any fragrant long-grained rice variety can also be substituted for the Japanese short grained rice for this recipe.
  • Use a day old cooked rice for best results. Obviously, keep them refrigerated.
  • Butter gives a better flavour to the dish.
  • This Japanese Garlic Fried Rice is mildly flavoured dish with not much of added ingredients and condiments.
  • Adjust the number of Garlic, to suit your taste preference.
  • Can also add Shrimps, Chicken Pieces, Fish or any other Seafood. 
  • Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.
     
ICE CREAM
TUTTI FRUTTI ICE CREAM
     Though the history and origin of Ice creams seem to have a lot of beliefs, some say that Ice cream was invented by Roman Emperor Nero that he was fond of snow flavoured with fruits and juices, some say that Marco Polo brought the technique into Europe from China, which was more or less similar to today's Sherbets.  Even there are stories stating that Alexander the Great enjoyed snow and ice flavoured with honey and nectar. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France.
      All of these stories are made up and have little to do with the real invention of ice-cream which was a long and gradual process, involving British, French, Americans and Italians. Until 1800, Ice creams remained a rare and exotic dessert available only to the noble and the rich. But when we talk about Ice creams what really matters is the mixture, next comes the flavour(mostly synthetic flavours), followed by the toppings or add-on. And when it comes to flavouring and toppings, there lures a never-ending list.
      Tutti Frutti is a colourful confectionery containing chopped and candied fruits, with added flavourings simulating the combined flavours. Fruits used for tutti-frutti ice cream include cherries, raisins, and pineapple, often augmented with nuts. In India, tutti-frutti refers to candied raw papayas, which are brightly coloured small cubical pieces. These are used in various bakery products including cakes, milk-breads, cookies, dilkhush and buns. Tutti-frutti is also used in desserts as topping for Ice Cream, Sundaes and Faloodas. They are also used in Meeta(sweet) Paans along with Gulkand.
     Tutti Frutti Ice creams have always been our favourite Dessert. I love the bite of those candied chunks in the Ice cream. Tutti Frutti Ice Cream is yet another homemade no churn Ice Cream recipe. This is a simple dessert prepared with few ingredients and can be incorporated within no time.  Also, this recipe for Tutti Frutti Ice cream does not require an Ice cream maker too.

For more DESSERT Recipes, Click here...


ICE CREAM
TUTTI FRUTTI ICE CREAM

Recipe Type : Ice cream, Dessert
Difficulty : Medium
Serves : 4 - 6
Author : SM  

Preparation Time : 20 - 30 Minutes
Freezing Time : 8 -10 Hours/Overnight


INGREDIENTS :

Whipping Cream - 2 Cups
Condensed Milk - 1/2 Cup
Vanilla Extract - 2-3 Tspn
Almond Essence - Few Drops
Tutti Frutti - 11/2 Cups
Sugar - 2 Tspn
Salt -1/8 Tspn


METHOD: 

  • Place the Whipping Cream in a large mixing bowl and whip on medium speed until it holds stiff peaks for about 4-5 minutes.
  • Fold in the Condensed Milk, Vanilla Extract, Almond Essence and a pinch of Salt together until well combined.
  • Stir in the Tutti Frutti and mix well.
  • Transfer the Tutti Frutti Ice cream mixture to a loaf pan, and freeze for several hours or preferably, overnight.
  • Sprinkle some Tutti Frutti over the Ice cream and serve Chilled.

NOTES :

  • Alternatively can use any candied fruits in this Ice cream.
  • A glass loaf pan will work but a metal one will freeze the ice cream better.
  • Cover the loaf pan with a cling wrap while freezing the Tutti Frutti Ice Cream.
STARTERS/APPETISERS
VAZHAIPOO KOLA URUNDAI
     If you have a lot of patience and all the more if you are health conscious, then Vazhaipoo Kola Urundai is one fried snack which would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. But it is a cheap option available which can be converted to mouthwatering and nutritious dishes including Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Kootu, Usili etc.,
    The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. I have never bought them from Market.
     You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.
   

HOW TO CHOOSE A BANANA BLOSSOM :

  • Select a firm one with tightly packed petals.
  • The Blossom should be Purplish Red in colour.
  • Make sure it is not wilted off or decayed.
  • If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

     The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
     What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

SOAKING IN ACIDIC WATER :

Banana Blossom - 1 No.
Cold Water - 4 Cups.

Any Acidic Medium :

Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

  • Simply soak the cleaned florets in Salted Water.
  • Instead of Salt can also add Lemon Juice/Vinegar.
  • Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.
     Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it and use them in your recipe.  These Vazhaipoo Kola Urundai/Banana Blossom balls do whole justice to the recipe and it would be hard to find whether the Kola Urundai is prepared with Meat/Banana Blossoms.  For a more vegetarian versions of Mutton Kola Urundai, can try the same recipe with Beetroots/Carrots too.

Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30- 45 Minutes
Soaking Time - 30 Minutes - 1 hour
Cooking Time - 30-45  Minutes


INGREDIENTS :

Plantain Florets - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 Sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No.(Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste

Spices :

Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.

To Deep Fry :

Oil

METHOD :


  • Dry roast all the ingredients under spices on a low flame for few minutes and grind it into a fine powder and keep it aside.
  • Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
  • Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until onions turn translucent.
  • Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
  • Add grated Coconut and fry for few more minutes.
  • Add finely chopped Florets and salt to the above and fry until there is no water content in the mix and it is totally dry.
  • Saute it for few minutes until the florets are cooked.
  • Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
  • Remove from fire and allow it to cool.
  • Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
  • Add an egg to the above and mix well.
  • Make small balls out of the mix and keep it aside.
  • Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Vazhaipoo Kola Urundai/Banana Blossom balls one by one into it.
  • Just add enough Vazhaipoo Kola Urundai/Banana Blossom balls into the oil, do not overcrowd the pan.
  • Do not disturb or try to turn the Vazhaipoo Kola Urundai/Banana Blossom Balls for few minutes.
  • Keep the flame at medium and fry the Vazhaipoo Kola Urundai/Banana Blossom Balls.
  • When they are half done turn them around slowly and fry them until they are golden brown.
  • Remove from oil and drain them on a paper towel.
  • Serve Vazhaipoo Kola Urundai/Banana Blossom Balls hot.


NOTES : 


  • Clean the florets and keep them soaked in acidic water until you use them.
  • Dry roasting and powdering the spices will give a nice flavour.
  • Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder, this will tend to make the Vazhaipoo Kola Urundai/Banana Blossom balls hard.
  • Do not add water to cook the Banana Florets.
  • The mix should be dry with no water content.
  • Pottukadalai powder is mainly added to remove the wetness of the mix.
  • Do not add water while grinding too.
  • Water content will break the Vazhaipoo Kola Urundai/Banana Blossom balls in oil while frying them and tend to observe a lot of oil.
  • Care should be taken, not to break the Vazhaipoo Kola Urundai/Banana Blossom balls while turning them in the oil while frying.
  • Adding eggs will make them crispy. But for a totally vegetarian version, you can avoid adding eggs.
  • But then oil tends to bubble up while frying the next batches.
  • To avoid this add a piece of tamarind into the hot oil.
  • I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Vazhaipoo Kola Urundai/Banana Blossom balls. It is totally optional.
DHAL, SUNDAL, PORIYAL
MOONG DHAL SUNDAL


      Moong Dhal/Pasi Paruppu Sundal is a simple recipe prepared with Dhal and simple seasonings.  These tiny looking crunchy dhals with a mild nutty aroma serve best along with a Rasam.  Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be superfoods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses.  As it is one of the easily digestible dhals, it is free from gas too.  But it lacks fibre compared to Green Moong Dhal. Moong Dhal with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal. Moong Dhal/Pasi Paruppu Sundal is an extremely easy recipe but the trick to get perfectly cooked Moong dhals plays a major role in the looks and texture of the dish.

For more MOONG DHAL Recipes, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

To read about Moong Dhal and its Benefits, Click here...


HOW TO COOK MOONG DHAL SUNDAL

INGREDIENTS : 

For Moong Dhal :

Moong Dhal - 1/2 Cup
Turmeric - a Pinch
Salt - To Taste
Ghee - 1/2 Tspn
Water - 11/2 Cups


For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.(Optional)

Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)


METHOD : 

To Cook Moong Dhal in Pressure Cooker :

  • Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the dhal until the water runs clear.
  • Add 11/2 Cups of Water to the dhal along with Turmeric Powder, Ghee and Salt.
  • Pressure cook the dhal for a whistle on a high flame.
  • Switch off the flame and allow to pressure to release. 
  • Allow it to cool and fluff up the dhal.

To Cook Moong Dhal in a Sauce Pan : 

  • Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
  • Clean and wash the dhal until the water runs clear.
  • Add about 2 Cups of Water and allow it to boil.
  • Add the dhal along with Turmeric Powder, Ghee and Salt in the boiling water.
  • Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
  • Cook until it is soft, but the dhal should be separate and not mushy
  • Switch off the flame and drain any excess water.
  • Can use this water used to cook the dhal to prepare Rasam.

For Moong Dhal Sundal :

  • Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
  • Saute finely chopped Onions and Green Chilies until onions turn translucent.
  • Add cooked Moong Dhal and give a quick stir. 
  • Sprinkle grated Coconut along with a pinch of Sugar and mix well.
  • Leave the Moong Dhal Sundal on a low flame for about a minute.
  • Serve Moong Dhal Sundal along with Rice and any Curry/Rasam of your choice. Goes well with Chapathis too.

NOTES :

  • For more details on How to cook Beans, Lentils and Pulses, click here ... 
  • Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
  • According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
  • Moong Dhal should not be overcooked for this Sundal.
  • Can avoid adding Onions while cooking Moong Dhal Sundal for Naivedyam/Prasadham.
  • Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
  • Adding Sugar and grated Coconuts are totally optional.

RASAM
GARLIC RASAM
     Garlic being Nature's wonderful herb with proven therapeutical values and ability to treat ailments should be included in the daily diet, which can make you healthy and boosts immunity. Garlic is a wholesome medicine in the form of food - Food as Medicine.  Inducing raw or cooked garlic in your daily diet can prove beneficial.
    Rasam is a complex recipe with different spices and ingredients that according to me requires a skill to perfect it.  Watery natured Rasams infused with a balance of tastes and flavours are a treat by themselves.  Though a humble dish served along with numerous other dishes in a Virundhu/Sadhya(Banquet).  Rasam takes a unique place in the menu and plays a pivotal role in digestion.  As such, a lunch menu with a simple Rasam, Veggie, and Appalam can be complete and all the more contenting.
     Among the varieties of numerous Rasams, Garlic Rasam imbibes the goodness of garlic and the spices added to it.  It is a good home remedy for cold and flu. Enjoy this wonderful Garlic Rasam with Rice or drink it as a soup.


 For more Rasam Recipes, Click here...


Cuisine : South Indian
Recipe Type : Soup / Rasam
Spice Level  : Medium
Difficulty : Easy
Serves : 4
Author : SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

To read more about GARLIC - FOOD AS MEDICINE, Click here...
GARLIC - FOOD AS MEDICINE
GARLIC

GARLIC RASAM

INGREDIENTS :

For Rasam :

Tomatoes - 2 Nos.
Tamarind - 1 Lime Size.
Rasam Powder - 2 Tbspns
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2-3 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 8-10 Cloves
Curry Leaves - 2 Sprigs


For Garnishing :

Coriander Leaves - Few

METHOD : 

  • Soak Tamarind in water for few minutes and extract tamarind juice out of it.
  • Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract and Rasam Powder.
  • Boil this for about 5-8 minutes and leave it aside to cool down. 
  • Mash the Tomatoes and remove the skin.
  • Add Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
  • Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
  • Slightly crush the Garlic cloves and saute it until raw flavour goes for few minutes.
  • Add Asafoetida to the above and give a quick stir.
  • Pour Tomato - Tamarind mix to the seasonings and mix well.
  • Allow it to boil on a low flame for few minutes.
  • Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
  • Serve it hot with Rice.

NOTES :

  • Can add more Garlic if preferred.  
  • I just slightly crush the Garlic Cloves and saute them in ghee/oil for Garlic Rasam.
  • Seasoning Garlic Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
  • Can substitute ghee with any vegetable oil.
  • Adding Jaggery also is purely optional, but it compliments well with Tamarind.
  • Do not over boil the Rasam, which will spoil the flavour, taste and the nutritious value.
  • Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.
AROUND THE WORLD
FRIED WONTONS
     The craze for Fried Wontons stepped into our home with my daughter's love for Wonton Mee(Noodles) she tasted at my Son's University Canteen. Wonton Mee is one regular dish my son eats for his lunch and if anything fancies him he always makes sure that we all try it.  More than the Mee, what took my daughter's taste buds was the fried wontons they served along with it. Since then, she had been trying to convince me to try the recipe. Right from buying the Wonton Sheets, searching for a recipe and perfecting the wrapping techniques, she presented it to me in such a way that I went with her flow during our first attempt of making Fried Wontons.  She had literally learned how to artistically wrap the Wonton Sheets in different ways like Money Bags/Purse, Chinese Ingot, otherwise called a Flower Bud or Nurse's Cap, Star Shaped Flower etc.,
    This is one simple recipe which can be executed within minutes, and with the ready-made Wonton Wrappers the job gets much easier.  The best about these Fried Wontons is their totally contradictory nature - Crispy Outer Skins with Juicy flavour-filled Fillings will surely take you by surprise at every bite. These crunchy Appetisers are perfect party food too.  Serve them with a combination of Sweet & Spicy Dipping sauce to tease your taste buds.
   You can find Wonton Sheets at any Asian market, or in the Asian foods/speciality foods section of the supermarket labelled -Won Ton Wraps/Won Ton Skins in the refrigerated section. Normally you can get them in two shapes, Square and Round. With a single fold, you can use either a square wrapper to create a triangle, or the round one to create a half moon. The two shapes serve the same purpose, but the folding technique and the dumpling filling is what makes the difference.
     Wontons sheets are thin square/round pastry like wrappers made with Wheat Flour.  These sheets are used to cover the juicy fillings, wrapped into desired shapes, steamed, pan-cooked or deep fried.  Usually, the filling consists of minced pork, shrimps seasoned with onions, garlic, soy sauce and sesame oil.  Wontons are traditionally boiled, but recently these Fried Wontons have caught up the western Chinese Cuisine with their Crispy Wrappers and juicy Fillings.
Cuisine - Chinese
Course - Appetiser / Starter 
Spice Level  - Low
Difficulty - Medium
Yields - 50 Fried Wontons
Author - SM

Preparation Time - 45 Minutes - 1 Hour
Cooking Time - 20 -30 Minutes

INGREDIENTS:

Ground Meat (Pork/Chicken/Beef/Lamb) - 3/4 Cup
Minced Shrimps - 1/2 Cup
Garlic - 2–3 Cloves
Ginger - 1 Small Piece
Spring Onions/Chives - Few
Light Soy Sauce - 2 Tablespoons
Oyster Sauce - 1 Tablespoons
Corn Starch - 1 Teaspoon
White Pepper Powder - 1 Teaspoon
Toasted Sesame Oil - 1 Teaspoon
Salt - To Taste
Sugar - 1 Tspn

For Wontons :

Wonton Wrappers - 50 Sheets
Water - 1/2 Cup

For Deep Frying :

Oil

AROUND THE WORLD
FRIED WONTONS

 

THREE DIFFERENT DIPPING SAUCES FOR FRIED WONTONS :

For Sweet Chilli Dipping Sauce :

Thai Sweet Chilli Sauce  - 2-3 Tablespoons
Rice Wine Vinegar - 1 Teaspoon
Soy Sauce - 1 Teaspoon

For Honey Sriracha Dipping Sauce :

Honey - 2 Tablespoons
Sriracha Sauce - 2 Tablespoons

For Sweet Soy Dipping Sauce : 

Light Soy Sauce - 2 Tablespoons
Worcestershire Sauce - 1 Teaspoon
Sugar - 1 Tablespoons
Toasted Sesame Seeds - 1/2 Teaspoon

METHOD:

  • In a large bowl, add the ground Meat, finely minced Shrimps, Ginger, Garlic, Spring Onions/chives, Soy Sauce, Oyster Sauce, White Pepper Powder, Toasted Sesame Oil along with a dash of Salt & Sugar. 
  • Sprinkle Corn Starch to the above and mix well to combine.
  • Place a Wonton Wrapper flat in your palm and place the filling to the centre of the wrapper.
  • Brush the sides of the Wonton Sheets with water and seal the sides tightly and fold it up into the desired shape.
  • Spread the folded Wontons on a large plate and cover it with a plastic wrap to avoid drying out.
  • Meanwhile, heat oil in a deep pan on a high flame.
  • Reduce the flame to medium and deep-fry the folded Wontons, turning them once until they turn into golden brown.
  • Once done, remove the Fried Wontons from the Oil and spread them on a Paper Towel.
  • Serve them with your choice of Dipping Sauce.

NOTES :

  • Can use any ground meat for the fillings.
  • Can substitute meat with Mushrooms, Cabbage or any Chinese Greens for a Vegetarian version on Wontons.
  • If Frying add 1 Tspn of the filling and if boiling add 1 Tablespoon of the filling to the centre of the Wonton Sheet.
  • Once the Wontons are folded, you can use them immediately or freeze them for later usage.
  • Folded Wontons can be deep-fried, steamed or pan-cooked.  Can also use them as dumplings in the soup.
  • Will update the post with folding techniques soon.


INDIAN SWEETS
HONEY CANDY/THEN MITTAI
       This Honey Candy colloquially called 'Then Mittai' is a nostalgic food which brings back childhood memories out of the Glass Jars from a Village or a roadside Shop - Petti Kadai.  When speaking about Petti Kadai which are small shops(Kadai) built like a box(Petti) round the corners of a small street in a locality.  Majority of the locals looked upon to the Petti Kadai, it was once a local shopping centre where you get anything right around the corner of your street any time of the day. It caters to serve the local demand to an extreme that you can see a regular number of crowd swarming around the place for their petty necessities.
      The ambience of a Petti Kadai is unique to itself with colourful long strands of Small Sachets right from Coffee Powders, Pickles, Shampoos all hanging around, almost covering the top level of these compact shops, that the shopkeeper bends down to address us. I always have wondered their ruthless usage of such a small & compact area in an efficient way. All the more the only person who owns and runs the business spins around from day to night to cater to your needs literally anything and everything from its recesses.
     Neatly stacked Glass Jars filled with colourful local delicacies, candies and savouries are always a treat to the local kids(even grown-ups), that every one of them would surely have a memory of their own to share about these Petti Kadais and their favourite delicacies catered only at these local compact shops. Every Glass Jar would be filled with what we call as Petti Kadai Palaharams -
  • Soft and Juicy Then Mittai, 
  • Flavour filled Thengai(Coconut) Burfi, 
  • Nutritious Kadalai(Groundnut) Mittai, 
  • Rock hard Kammarakkat Mittai, 
  • Soury Pulippu/Orange Mittai, 
  • Handmade Kai Murukku, 
  • South Indian Mixture, 
  • Colourful roll of Poppins, 
  • Crispy Balls of Pori Urundai, 
  • Crystallised Sooda(Mint) Mittai.  
These humble yet tasty and nutritious home-made sugar confectioneries with its various colour and shapes, sold without wrappers urge us into an utter temptation to grab and gobble them up.


INDIAN SWEETS
HONEY CANDY/THEN MITTAI
     For me, all these confectioneries were somewhere away in another world.  I never had a chance to buy and eat them during my childhood days. According to me, they were a kind of colourful delights in a roadside shop. The first time I tasted Then Mittai/Honey Candy and Kammarkkat were along with my son. A few days back my son send me a video from Youtube - Then Mittai Recipe in Tamil - Tamizh Samayal, of how to make Then Mittai and said looks good, try it.  Until then I had never thought I would make Then Mittai at home nor had an idea what the ingredients were.  I had always thought that Then Mittai, as the name suggests, was sweetened with Honey, but to my dismay, there was no mention of the ingredient.  I guess it was named Honey Candy/Then Mittai just because of its juicy and nectary nature.

INDIAN SWEETS


    I planned to make it when my son was back for a holiday from his University. Soft and Juicy Then Mittai was way far easy than I imagined and even for the first time it came out well. I added Orange food colour to the batter instead of red, but my kids said that looked good rather than the red colour. I strictly followed the measurements and instructions mentioned in the video.


Cuisine : South Indian
Recipe Type : Confectionery/Sweet
Difficulty : Medium
Author : SM

Soaking Time(For Batter) : 4-6 Hours
Preparation Time : 25-30 Minutes
Cooking Time : 30 - 45 Minutes
Soaking Time(For Honey Candy/Then Mittai) : 20-30 Minutes

INGREDIENTS :

For Honey Candy/Then Mittai Batter :

Idli Rice - 1 Cup
Black Gram Dhal(Urad Dhal) - 1/4 Cup less 1 Tbspn
Sago Pearls - 1 Tbpsn
Salt - a Pinch
Soda-bi-carbonate - 1/8 Tspn
Red/Orange Food Colour - 1/8 Tspn

For Sugar Syrup :

Sugar - 1 Cup
Water - 1/2 Cup
Lemon Juice - 2-3 Drops

METHOD :

For Sugar Syrup : 

  • Add Sugar and enough water to immerse the sugar in a large pan.
  • Allow it to boil until it reaches just less than one string consistency.
  • Boil the sugar syrup for just 5-6 Minutes.
  • Switch off the flame and Add 2-3 Drops of lemon juice finally.
  • Leave this sugar syrup aside.
  • Adding lemon juice to the sugar syrup prevents the syrup from crystallizing.

For Honey Candy/Then Mittai :

  • Soak Idli Rice, Urad Dhal and Sago Pearls for about 4 Hours.
  • Then Grind the soaked ingredients in a Wet Grinder/Mixer Grinder into a smooth batter.
  • Use 1/4 of Water along with a pinch of Salt to Grind the ingredients. 
  • Remove the batter from the Grinder.
  • Add Soda-bi-carbonate and Food colouring to the batter and mix well.
  • Meanwhile heat Oil in a Deep Pan on a medium-high flame.
  • Once the oil is hot reduce the flame.
  • Dip your hands in water and make small balls out of the batter.
  • Directly drop the batter balls into the hot oil.
  • Fry them on a very low flame until both the sides are well cooked or until the sizzling sound stops.
  • Immediately add the fried Honey Candy/Then Mittai into Hot Sugar Syrup.
  • Follow the suit for the rest of the batter. 
  • Mix the Honey Candy/Then Mittai in hot Sugar Syrup until each candy is well coated.
  • Let it soak for about 20-30 Minutes.
  • Once soaked allow the Honey Candy/Then Mittai to dry on a plate.
  • If preferred, sprinkle some powdered Sugar over Honey Candy/Then Mittai.
  • Stays good for a week at room temperature.

INDIAN SWEETS
HONEY CANDY/THEN MITTAI

NOTES :

  • Use 1/4 Cup minus 1 Tbspn of Urad Dhal(Black Gram Dhal) for the batter.
  • Adding Sago Pearls gives slightly transparent and Juicy Honey Candy/Then Mittais.
  • No need to ferment the batter.
  • Fry the Honey Candy/Then Mittais immediately once the batter is ready.
  • Fry them on a very low flame, otherwise, you may not get the desired texture.
  • Let the Honey Candy/Then Mittai and Sugar Syrup be hot while mixing them together.
  • Heat the Sugar Syrup at intervals while adding the fried Honey Candy/Then Mittais.
  • Allow it to soak for at least 20-30 minutes.
CHAAT ITEMS - INDIAN STREET FOOD
ALOO TIKKI
     Indian Street Food is always interesting and has an entertaining effect on tastebuds.  Any time of the day an Indian Street Food in the name of Chaat can appease your appetite to the maximum, that Street Vendors turn the grounds with unique mix & matches along with traditional Chaats and newfound Chaats served with Bread in the name of Bread Pakoras, Bread Chole, Pav Bhaji, Vada Pav, Aloo Tikki Burgers, Bread Pizzas etc., & etc., A whole new series of stuffed, battered or deep-fried.
    Aloo Tikki has a special place in Indian Street Food and when it comes to any snack prepared with Potatoes, it will take every foodies heart instantaneously. Potatoes - the king of all Vegetables regardless of its popularity around the world, but first of all, it should be recognized for its versatility. How many vegetables can you think of that can be eaten in any shape or at any consistency? You can boil or bake a potato whole and enjoy its flavour. You can cut it into little pieces, slice it thinly or just can abandon the shape entirely and pulverise the potato to nothingness. Even then, it becomes one of the classic dishes - mashed potato.
     Aloo Tikki is a popular North Indian spicy & crispy snack prepared with Potato Patties. Traditionally it is served with Chole, garnished with Raw Onions, and served with Dates-Tamarind Chutney and Green Chutney. Can simply serve it some spiced up Curd/Yogurt Mix for a tasty Aloo Dahi Chaat. Add these spicy & crispy Potato Patties into a bun with your choice of Raw Vegetables and Ketchup for a tasty Tikki Burger. There are many variations of Aloo Tikkis in various parts of India. In Mumbai, it is served with Ragda(White Peas Curry) in the name of Ragda Patties. It can also be prepared with your choice of stuffings like Spicy Lentil Mix or Nuts. I usually stuff it up with few Raisins and Cashewnuts mix.
       When you eat a potato, you never dine alone. You eat with the king of vegetables. But when you eat Aloo Tikki you dine along with a vast Cohort of Chaat Lovers!

For more recipes on INDIAN STREET FOOD/CHAAT ITEMS, Click here...


Cuisine : North Indian
Recipe Type : Chaat Item (Snack & Savouries)
Difficulty : Medium
Spice Level : Low
Yields : 8-10 Aloo Tikkis
Author : SM

Preparation Time : 25-30 Minutes
Cooking Time : 15-20 Minutes 

INGREDIENTS:

Potatoes - 4 Nos.
Onion - 1 No.(Medium Sized)
Green Chilies - 2 Nos.
Salt - To Taste
Roasted Cumin Powder - 1Tspn
Chaat Masala - 11/2 Tspn
Amchoor Powder/Dried Mango Powder - 1/2 Tspn
Coriander Leaves - Few
Bread Crumbs – 3/4 Cup
Oil – For Frying

For Filling :

Raisins - 25 Nos.
Cashew nuts - 10-12 Nos.
Ginger - a Small Piece
Red Chilli Powder - a Pinch
Salt - To Taste.

METHOD: 


  • Slightly pound and mix all the ingredients mentioned under 'For Filling', and keep them aside.
  • Boil the Potatoes until they turn soft.
  • Mash the Potatoes without any lumps.(Can grate the Boiled Potatoes or mash them with a Potato Masher).
  • Add finely chopped Onions, Green Chilies and Coriander Leaves to the mashed Potatoes.
  • Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder to the above.
  • Add half the amount of Bread Crumbs to the Potato and Mix well.
  • Divide the Potato Mix into equal portions.
  • Apply a little Oil to your hands and take a portion of the potato mixture into your hands. 
  • Place a teaspoon of the Filling mixture inside each Potato Tikki and roll it into a ball and flatten it out gently.
  • Follow the suit for the rest of the Portions.
  • Pour out the remaining bread crumbs on a flat plate.
  • Dip and roll the flattened Potato Tikkis until it is coated evenly on all the sides.. 
  • Heat Oil in a Pan on medium heat and deep/shallow fry the Potato Tikkis.
  • Flip them once and fry until they turn crispy and golden brown colour on both the sides.
    Serve hot/cold with Dates-Tamarind Chutney/Green Chutney.
  • Garnish it with finely chopped Raw Onions, Coriander and Mint Leaves.
  • For Aloo Dahi Chaat top it up Thick Curd/Yogurt along with Dates-Tamarind Chutney & Green Chutney.

NOTES:

  • Can prepare the Aloo Tikkis without the fillings too.
  • Can add All-Purpose Flour/Corn Flour instead of Bread Crumbs.  All works well as a binding agent.
  • Dipping the Potato Patties in Bread Crumbs yields crispy Aloo Tikkis. But it is truly optional.
  • For more crispier Aloo Tikkis try Double Frying the Patties. Fry once, allow it to cool down and then fry them again over a medium-high flame.
  • Can Deep Fry/Shallow Fry Aloo Tikkis.
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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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