Category Archives: Indo Chinese

🌶 RED CHILLY DIP 🌶

Prep time: 10 mins; Makes: about ¾ cup
 Ingredients :
  • 10 Whole dry red chilies
  • 1/2 cup hot boiling water
  • 11/2 inch minced fresh ginger
  • 6-9 garlic pods minces
  • 1 tsp soy sauce (optional)
  • 1 tsp Vinegar
  • 11/2 tsp brown sugar
  • 11/2 tsp Sesame oil
  • Salt to taste
Method :
1.       Soak red chillies in hot boiling water (switched off) for 10-15 minutes.
2.       Grind the soaked red chilies to a coarse paste. Remove to a bowl. Add the rest of the ingredients and whisk well to combine.
Serve as a dip with momos, spring rolls or anything else.
M2
Steamed Chewy Veggie Momos with the zesty red chilly dip
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🔘 VEGETABLE MOMOS 🔘

 

“Momos”, most sought-after

In company of friends ‘n’ laughter

South Asian dumplings

Packed with a melange of fillings

Served alongside a dip

A zesty relationship

Steamed or fried

Have you ever tried?

M3
Making of Momos
Preparation time: 30 minutes; Cooking time: 15 mins; Makes : 15 -20

Ingredients:

For the dough

  • 1 cup All purpose flour (Maida)
  • 1/2 tsp Salt
  • 1 tbsp Cooking oil
  • Water as required

 For the stuffing

  • 3/4 cup finely shredded Cabbage
  • 2 finely chopped Green chilies
  • 1/2 cup shredded Carrots
  • 3 minced Garlic cloves
  • 1 1/2 inch minced Ginger
  • 1 medium finely chopped Onion
  • 1/3 cup finely chopped Spring onion
  • 1 tsp Soy sauce (optional)
  • 1 tsp Cooking oil
  • 1/3 tsp Black pepper
  • Salt to taste
Method :
1.    Mix flour and salt in a medium bowl, make a well in the centre, add water little at a time and mix well. When it all comes together, knead well into a soft, smooth dough. Then add the oil and knead again for a minute. Cover the bowl with a plate and let it rest  for about 15 minutes or more.
2.      To make a filling, heat oil in a kadai/skillet. When hot add the chopped onions and white part of the spring onions. Reserve the green part of the spring onions for the garnish. When the onions turn translucent, add the minced garlic and ginger and sauté for a minute. Then add carrots, shredded cabbage and mix well. Add soy sauce, salt and black pepper powder and mix well. Cook covered for 5 minutes till the vegetables are tender but still have some bite.
3.      Open, mix well, taste and adjust seasoning. Let cook for another 1-2 minutes uncovered. Switch off. Add the green part of the spring onions and mix well.
4.      To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre for a purse shape. In the pictures the momos are made by making them into a crescent shape and then sealing the 2 ends of crescent to get a rose bud shape. Repeat with the remaining dough and filling. 
5.      Place in a single layer in a bamboo basket or idli steamer and steam for 8-10 minutes. Serve hot with Red chilli dip or tomato ketchup.
Notes:
1.      To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn’t matter) and then using the metal lid cut out several discs at one shot.
2.      Roll out the dough real thin so that the momos are not too doughy. You’ll need to generously flour your work surface to roll out paper thin discs.
3.      You could try other shapes too as shown in the video link below.
4.      The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
5.      To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf or cabbage leaves.
6. Crumbled paneer and crumbled soya chunks can also be included in the stuffing.
Gluten free version:
Rice paper sheets can be used for the cover.
M1
Ah…Steamed!Ah…Stoked!
Click on this well made video to see a live demonstration

☯ CHINESE | INDO CHINESE | VEGETABLE FRIED RICE ☯

“Chinese fried rice” named as a matter of fact

 Oriental terrain knows it is not infact

‘Indo Chinese fried rice’ phenomenal tact pact

Its claim to irrefutable fame

Tickling taste buds is thy game

Pointless playing by thy name

 Balancing the ying and yang

 Sweet ‘n’ sour tastes boomerang

Hot, pungent, warm ‘n’ cold

Plants energy Qi ‘n’ roots the soul

 Family’s touch is always welcome

Magical is the outcome

Creating a beckoning array

It was one such fine day!

CF1

🎼 Standing in the Hall of Fame  And the world’s gonna know your name ‘Cause you burn with the brightest flame  And you’ll be on the walls of the hall of fame – The Script – “Hall of Fame” (feat. Will.I.am)

Prep time : 15 min; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 cups Basmati | any long grain rice
  • 1/4 cup thinly sliced Spring onion bulbs | Scallions
  • 1/4 cup thinly sliced Celery (optional)
  • 1/4 cup  thinly sliced Capsicum | Bell Pepper
  • 1/4 cup  thinly sliced Green Beans
  • 1/4 cup thinly sliced Carrots
  • 1/4 cup thinly sliced or shredded Cabbage
  • 1/4 cup sliced Mushroom | Tofu | Baby corn (optional)
  • 1 1/2 tbsp  Soy Sauce
  • 1 tsp Green chilly sauce (optional)
  • 1 tsp  Red chilly sauce (optional)
  • 1 1/2 tsp Tomato ketchup sauce (optional)
  • 1 tsp Vinegar (optional)
  • 1/2 tsp brown sugar
  • Salt to taste
  • 2 – 3 tbsp Sesame Oil

To be ground into a paste :

  • 1 bulb of Garlic, peeled
  • 1 inch Ginger, peeled
  • 1 – 2 green chilies
  • 1 – 2 whole red chilies
  • 1 – 3 whole peppercorns (optional)

Ingredients for garnish :

  • 1/4 cup thinly sliced spring onion greens

Method :

  1. Rinse well and soak the rice for about 15 mins in 4 1/2 cups of water. Cook in a pressure cooker up to 1 whistle or cook in a vessel filled with water and then drain out once cooked. Make sure the grains are separate and not mushy. Set aside.
  2. Thinly slice all the vegetables and mushroom, tofu (if added) . Set aside.
  3. Grind the ingredients under  ‘To be ground into a paste’ in a mixer. Set aside.
  4. Heat the sesame oil in a large wok, preferably on a medium or high flame, with all ingredients close at hand. Fry the ground paste. Add the vegetables and salt. Saute them for a few minutes, when the vegetables are slightly cooked and crunchy, add the salt, sugar, soy sauce, vinegar and other sauces (if used). Cook for a few more minutes. Check the seasoning.
  5.  Next add the cooked rice and toss things around like a pro, taking care not to break the rice grains and making sure all the grains are evenly coated with the gravy. Switch off heat.
  6. Garnish with spring onion greens and serve hot, as is or along with a Manchurian gravy or your choice of sides.CF2

    Indo Chinese Vegetable fried rice