Jul 21, 2014

Fresh Cucumber salad with black olive dressing

Cucumber Salad...
                                This isn't a recipe per se.. just wanted dazzle up those cucumbers with light heathy dressing and enjoy it as salad. This salad can be added on hot dog, sandwiches, cheese toasts to add in crisp and fresh taste of cucumbers.


Ingredients:
  • 2 small tender cucumbers
 Dressing:
  • 1 tbsp olive oil
  • 1/2 tsp vinegar
  • 2 chopped black olives
  • 1/2 tsp finely chopped garlic
  • 1/2 tsp red chili flakes
  • 1 tsp mixed Italian herbs
  • Mediterranean sea salt
Method:

Peel the cucumbers with peeler till you get thin long slices of cucumber. Mix all the ingredients for dressing in a small bowl and whisk with a fork. Mix the dressing with cucumbers and let the salad sit in fridge for 15 mins. Enjoy the salad on its own, as side dressing, as a topping on your sandwich.

Jul 18, 2014

Vegetable Momos


Momos ...
Steamed healthy dumplings packed with flavor and nutrition..
                        In Bangalore, the best place to eat veg and chicken momos is an north eastern indian couple on scooter, who sell amazing momos just outside Garuda Mall. The momos are very economically priced and are full of flavor, wrapped in thin soft shell of white dough. If you are in Bangalore, you gotta try these momos from the smiling happy couple.
               My kiddo loves momos, he is ever ready to gulp down a plate of chicken momos. Here I have attempted veg momos and they turned out really well, so sharing my adventure with you. The art of pinching and making half moon shaped momos is still to be mastered by me, all the momos here were shaped by my hubby who did it so well even at his first attempt. If you find this shape difficult, feel free to shape into round modaks. The redchilli-garlic chutney is must for momos.


Ingredients:
A) For the Dough
  • 1 cup All purpose flour (maida)
  • a pinch of baking powder
  • 1/4 tsp of salt
B) For the filling
  • 2 tbsp oil
  • 2 tbsp minced garlic
  • 1 cup finely chopped onion
  • 1 1/2 cup grated carrots
  • 1 1/2 cup grated cabbage
  • 2 tsp soy sauce
  • 1 1/2 tsp black pepper powder
  • salt to taste
C) For the chutney:
  • 100 gms peeled garlic( about a cup)
  • 25 gms dried whole chillies ( 4-5 long)
  • 1 tbsp vinegar
  • salt to taste
Method:
  • For stuffing: Heat Oil in a hot pan and add in the minced garlic and onions.Add the salt and pepper After 2 mins add grated carrots and cabbage. Let it cook until the moisture vanishes.Now add soy sauce and check and adjust seasonings and cook for some more time.
  • For dough: Create a semi stiff dough from the plain flour by adding some salt and baking powder. After done, pour in some oil and knead for 2-3 minutes. Cover with a damp cloth for 15-30 minutes.
  • For making Momos:

 Take a small amount of dough, and start rolling in a greased surface. Dust flour as needed to make a thin base for momo.
  Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of filling in the centre of each circle.
           Fold the edges over the filling and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.


 Cover the momos with damp cloth till you finish making all the momos that can fit in your steamer

  • For Steaming: Boil water in a steamer. While the water is boiling, grease the steamer decks. After greasing add momos to the decks.After water boils, add the decks to the steamer and cover cook for 7-10 mins.
  • After they get cooked, they will get a little bit transparent. After cooking for 10 mins, let them rest for 2-3 mins in the covered steamer. Finally that shake the steamer and the momos will come out, if you have greased the decks well.
  • For Chutney:  Grind garlic, red chillies, vinegar and salt with little water



Jul 7, 2014

Bok Choy stirfry with exotic vegetables


       Bok choy,a popular ingredient in chinese cooking, is the perfect vegetable for a quick, healthy side dish  for an Asian style entree Here tofu, mushrooms and bell peppers add flavor and make it more substantial.
               This basic stir-fry can be served as is, quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup. 
       Boy Choy is not easily available in India. But I was able to order fresh bok choy from Green Tokri, a farm located in Pune who delivers garden fresh vegetables and herbs right at your doorstep. They also offer variety of seasonal fruits and sauces and condiments.

 Ingredients:
  • 1 tbsp vegetable oil
  • 2-3 tbsp finely chopped garlic
  • 1 large onion (sliced)
  • 2 mature bokchoys
  • 1 red capsicum (sliced)
  • 1 yellow capsicum (sliced)
  • 200 gm mushroom (sliced)
  • 200 gms cubed tofu/ paneer
  • 2 tbsp soy sauce
  • 1 tsp vinegar
  • 1 tbsp brown sugar
  • 2 tsp chilli sauce
  • 1 tbsp cornstarch
  • 1/4 cup water
  • salt and pepper to taste
Method:
  • If you are using baby bok choy, just split into half and wash it under water copiously. In order to prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Now separate all the leaves and wash them with water. Allow the leaves to drain in colander.

  • Cut the leaves to separate the white stem and green leaves. Cut the white stem in 1 to 1 1/2 inch slices. Slice the green leaves into large chunks and keep the entire inner leaves with greens. Keep the stems and leaves separately.
  •  Now, its time to make sauce. In a small bowl, mix soy sauce, chilli sauce( depending on heat you want) brown sugar, vinegar, water. let it stand aside allowing the flavors to mingle while you stir-fry your veggies.

  • Place your wok/ wide frying pan on stove and turn on heat medium high. Heat the oil and add garlic and sliced red onion and saute for 2 mins till onions start becoming soft.
  • Add in stems of bok choy, sliced red and yellow capsicums and sliced mushrooms. I have added mushrooms as they release juices while cooking eliminating the need of adding more oil. If you are not adding mushrooms, sprinkle water every time you saute and cook covered.
  • Cook covered stiring after every 2 min, till the veggies are cooked but still retain crunch. when teh veggies are almost cooked add bok choy greens and panner/ tofu cubes. let them cook covered for 2 mins more.
  • Add the sauces and season with salt and pepper according to taste. Cook for 1-2 min till sauce forms coating over veggies.

  • Serve warm with long grained rice seasoned with pandan leaf / lemongrass while steaming rice.