Thursday, August 25, 2011

Channa Poori

2 cups flour
1/4 cup oil
Salt to taste
1 medium potato
2 tbsp heaped Baisan (Gram flour)
1 1/2 tsp yeast
1 Egg
1/2 cup and 1 tbsp Channa Daal
 2 cups Prepared Qeema
Chopped cilantro 1/2 cup
1/4 cup chopped onions - optional

Soak the Channa Daal and boil it with 3 cups of water.

Cook until tender. DO NOT DRAIN THE WATER IN THE SINK,PLEASE. Reserve the water and separate the daal. Set aside and let it cool.

 You will need 1 cup of Daal water reserve.
 Now in your prepared Qeema (Boil 1/2 tray of ground beef with haldi, ginger garlic paste, salt, chinese salt and ground garam masala)

 Add the boiled channa daal. Mix well. Check for taste and add salt,garam masala, chinese salt, green chilli paste if required. Add cilantro and chopped onions if desired.Keep aside for 15 minutes.
 In a bowl, add 1/4 cup warm water and the yeast and let it ferment for about 5 minutes.
 Until it looks like this.
In the meanwhile, also boil a medium sized potato. Peel, cool and mash.

 In a bowl, add the flour, besan, egg, boiled and mashed potato, oil and yeast.
 Mix it real well with a whisk or a fork while adding the channa daal liquid reserve..
 Try to get all the clumps out and stop when it looks something like this.
 Cover and let it rise for 2-4 hours.
 In the meanwhile, form small balls out of the qeema. Preheat the wok with oil for frying.
 Now wet the palm of your hand and spoon a tablespoon full of batter. Flatten it out with your other hand and put the mince ball in between.
 Now again, using your other hand, life the sides of the batter and fold it up on top of the mince ball from all sides to completely cover it.

Test by dropping it into the oil which is preheated.

 Let it brown on medium to low heat.
 Drop the rest of them in the wok one at a time.
If you want to store some for later, bring it out of the wok as soon as it takes form and the color starts to change.  For serving right away, let it brown completely on all sides. 
Refer to picture below. The ones on the back are taken out for storing in the freezer while the front ones are ready to eat.

Enjoy these while still hot.
 Here is what it looks like when cut into half.
The half-done ones needs to be cooled down completely.Put them in a freezer safe container and store them until ready to use. Before serving, thaw lightly and re-fry them in preheated oil until golden brown.

Wednesday, August 24, 2011

Egg Fried Rice

1 egg, beaten with a tsp of water
2 tablespoon butter
1 onion, chopped
1 tbsp chopped garlic
2 cups cooked white rice
A few dashes of soy sauce
Salt, pepper, chinese salt
1/2 cup chopped cilantro
Chopped spring onions, optional

 In a frying pan, take a tsp of butter and add the whisked egg.

 Let it cook on one side completely. Resist to turn over before its done.
Turn over and cook the other side for 10-15 seconds max. Transfer to a plate.

 With a flat spatula or turner, shred it into long pieces while still hot.
 Set them aside and let it cool.
 Now take a tbsp of butter and put it in a wok or skillet.
 Add the garlic and onion shortly after.
 Let it lightly brown and add the rice.
 Few dashes of say sauce and mix gently.
 Add the egg shreds and sprinkle salt, pepper and chinese salt.
 Add cilantro and chopped green onions.
 Gently mix it together and put the lid and let it steam for 7-10 minutes or until the rice is thoroughly heated.
 Serve it with Szechwan Chicken.

Tuesday, August 23, 2011

Szechwan Chicken

Saw the recipe at allrecipes and adapted it with chicken. Turned out finger-licking good! Please do yourself a favor and make this soon. Make Fried rice with it. Recipe following soon..

1 lb Boneless chicken breasts cut lengthwise into strips
Dash of Lawry's seasoned salt
1/2 cup water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ginger paste
1 tablespoon vegetable oil
4 cloves garlic, minced

Wash and cut the chicken into strips.

Season with Lawry's seasoned salt. I don;t know what I would have done without Lawry's :)

 In a skillet, add the oil and the chopped garlic.

 Stir for a bit and add the chicken.
 Let the chicken turn white..

Lets make the sauce now.

Sir together the water and cornstarch first. Add  honey, soy sauce, ketchup, ginger paste and crushed peppers.

 Give it a good stir.
 Pour it over the chicken.
 Let it cook until chicken is tender and the sauce is thick and sticky.

 Serve with Fried Rice.

Monday, August 15, 2011

Shells with Sweet Corn

1 box of Jumbo Shells Paste
4 tbsp butter
4 tbsp flour
1 1/2 cups milk
1/2 cup cream
1/2 cup shredded cheese
1 cup of sweet corn kernels
Salt and Pepper to season

Boil the shells according to package instructions. Drain and set aside.

In a pot, add 4 tbsp butter and 4 tbsp flour.
Braise well and add one and half cups of milk.
Add about half a cup of whipping cream.
Season with salt and pepper and 1/2 cup of shredded cheese.
Let it simmer..
Add the sweet corn.
Let it thicken..
Add the shells in he white sauce.
Toss it well.
Cook for a couple of minutes are serve  with garlic bread.