KUNG PAO VEGETABLES

KUNG PAO VEGETABLES

INGREDIENTS

Babycorn parboiled and cut in 2 inch pieces	4 – 5 nos
Broccoli florets parboiled (op)	5 – 6 florets
Carrots cut in 2 inch sticks parboiled	8 – 10 sticks
Onion cut in dices and petals separated	1 no
Capsicum cut in dices	¼ no
Mushrooms quartered (op)	3 nos
Spring onion	1 no
Dry red chillies	2 nos
Ginger garlic green chilli paste	1 tbsp
Red chilli sauce	1 tbsp
Tomato ketchup	4 tbsp
Soya sauce	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Roasted peanuts skin removed	¼ cup
Sugar	2 tsp
Cornflour	1 tbsp
Oil	1 tbsp

METHOD:

1.       Chop the spring onion bulbs, shred the greens.

2.       Heat oil, add the red chillies and chop sp. onion.

3.       Saute till it is browned. Now add in the ginger garlic green chilli paste.

4.       Saute the paste too till its brown.

5.       Now add in the onions, and all the vegetables.

6.       Stir fry them on high heat for a few seconds.

7.       In a separate bowl mix together the chilli sauce, ketchup, soya sauce, salt, sugar, pepper. Add in 1 cup water and mix well.

8.       Pour this into the pan and bring it to a boil.

9.       Also add in the roasted peanuts, reserving a few for garnish.

10.   To cornflour add a few tbsp. of water and pour it into the pan.

11.   Mix and allow it to thicken. It will be become saucy.

12.   Pour it into a serving bowl. Sprinkle shredded sp. onion greens and the reserved peanuts on top.

13.   Serve along with any mildly flavoured Indo Chinese fried rice or noodles.

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MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI

MAKAI PALAK TIKKI / CORN STUFFED SPINACH TIKKI

INGREDIENTS

OUTER COVERING
Spinach leaves	1 bunch
Potatoes boiled and mashed	4 – 5 nos
Ginger	1 inch piece
Garlic	4 – 5 cloves
Green chillies	3 – 4 nos
Fresh bread crumbs	½ - ¾ cup + ¼ cup for rolling
salt	T.T.
Tomato sliced	1 no
STUFFING
Fresh corn boiled	½ cup
Onion minced	1 no
Cheese cubes	3 nos
Chaat masala	¼ tsp
Pepper pdr	T.T.
Salt	T.T.

METHOD:

OUTER COVERING

1.       Blanch the spinach leaves and refresh them. Grind to a paste.

2.       Also grind to a paste the ginger, garlic and green chillies.

3.       Mix together these two pastes along with the potato and bread crumbs. Add salt to taste and roll into a soft dough.

STUFFING

4.       Boil the corn without adding salt.

5.       Drain completely and mix while still hot the corn along with onion and cheese.

6.       Add the chaat masala and pepper pdr and add salt only if required. Reserve.

ASSEMBLING

7.       Divide the dough into lemon sized balls.

8.       Take a ball and press in the centre to make a depression or cavity.

9.       Put some stuffing in the centre and seal the edges.

10.   Make it back into a ball.

11.   You can press it down lightly to form into a tikki or leave it as a ball.

12.   Roll the ball in bread crumbs if you like or use as it is and deep fry till golden brown.

13.   Serve hot with tomato ketchup.

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SITAPHAL ICECREAM / CUSTARD APPLE ICECREAM

SITAPHAL ICECREAM / CUSTARD APPLE ICECREAM

INGREDIENTS

Icecream base  http://paripoornapaksiddhi.blogspot.in/2014/05/basic-icecream-base.html	½ no
Fresh Sitaphal pulp / custard apple pulp	½ cup
Sugar	2 tsp
Salt	A pinch
Milk	2 tbsp
Fresh cream	½ cup

METHOD:

1.       Prepare the icecream base.

2.       In a bowl mix together the pulp, sugar, milk and salt.

3.       Bring it to a boil to remove out excess moisture. Do not cook.

4.       Remove from flame and allow to cool. Chill it.

5.       Mix it along with the icecream base. Add in cream and churn till it all gets creamy.

6.       It will also increase in volume.

7.       Pour into a plastic container with a tight fitting lid.

8.       Cover top with a plastic sheet and put the lid.

9.       Chill freeze for 6 – 7 hours.

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BHINDI SAMBHARIYA / STUFFED OKRA

Bhindi Sambhariya is Gujrati style Stuffed Bhindi / Okra. They taste absolutely delicious and can even be eaten on their own.

BHINDI SAMBHARIYA / STUFFED OKRA

INGREDIENTS

Bhindi / lady finger / okra small sized and tender	½ kg
Coconut scraped	½ cup
Ginger grated	1 tsp
Haldi / turmeric pdr	¼ tsp
Green chillies coarsely crushed	2 nos
Til seeds / sesame seeds	1 tbsp
Roasted besan / chick pea flour	2 tbsp
Salt	T.T.
Sugar	¼ tsp
Dhania jeera pdr / coriander cumin pdr	1 tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	½ cup
Red chilli pdr	½ tsp
Roasted peanut pdr	2 – 3 tbsp
Lime juice	1 no
Oil for shallow frying	As req, approx. 2 tbsp
Jeera / cumin seeds	½ tsp
Heeng / asafetida	A pinch

METHOD:

1.       Wash the bhindi and make sure it is completely dry.

2.       Usually I wash them in the morning and leave them to dry on a cloth for 4 – 5 hrs.

3.       Cut off the tops from the bhindi and slit them in length to create a pocket. Do not cut them through.

4.       Mix together all the other remaining ingredients except the oil, jeera and heeng to create the stuffing.

5.       Generously stuff the stuffing into the pockets created in the bhindi.

6.       Heat oil, add in the jeera and heeng.

7.       Arrange the bhindi , stuffing side down into the pan.

8.       When the side turns brown, turn the bhindi and cook them on all the sides. Keep turning them  in between at regular intervals to cook it evenly.

9.       Remove onto a serving plate when cooked and sprinkle more scraped fresh coconut and coriander leaves on top. Serve along with chapattis. 

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