Paripoorna Paksiddhi : Recycled leftovers

Showing posts with label Recycled leftovers. Show all posts

Sunday, 17 April 2016

CREPES STUFFED WITH EXOTIC VEGETABLES IN CHEESE SAUCE

CREPES STUFFED WITH EXOTIC VEGETABLES IN CHEESE SAUCE

INGREDIENTS

CREPES
Maida / refined flour	3 tbsp
Cornflour	1 ½ - 2 tbsp
Milk + water	As required
Salt	T.T.
Butter	2 – 3 tbsp
STUFFING / FILLING
Olive oil	2 – 3 tbsp
Zucchini / courgette cut in small cubes	1 cup
Yellow squash cut in small cubes	1 cup
Red bell pepper roughly chopped	½ cup
Yellow bell pepper roughly chopped	½ cup
Capsicum roughly chopped	½ cup
Broccoli cut in small florets	1 cup
Tomato blanched, peeled and chopped	3 – 4 nos
Tomato puree	2 – 3 tbsp
Tomato ketchup	1 tbsp
Parsley	½ tsp
Oregano	½ tsp
Mix herb	½ tsp
Pepper pdr	T.T.
Salt	T.T.
OTHER INGREDIENTS
White sauce http://paripoornapaksiddhi.blogspot.in/2015/01/white-sauce-microwave-method.html	2 cups
Cheese grated (sharp cheese of your choice)	½ cup + 1 cup

METHOD:

STUFFING / FILLING

1. Heat oil, add in the zucchini and yellow squash.

2. Stir it for a minute.

3. Then add in the red, yellow and green peppers. Again stir it for a minute.

4. Tip in the broccoli and mix.

5. Add in the chopped tomatoes and bring it to a boil.

6. Also add in the tomato puree and ketchup.

7. Boil it down till the tomatoes are cooked and the excess moisture reduces. Make sure you do not overcook the vegetables.

8. Add in the salt, pepper, parsley, oregano and mix herb.

9. Switch off the flame and allow the stuffing vegetables to cool.

CREPES

10. Mix together the refined flour, cornflour and salt.

11. Add the milk and water mix as required and make a lump free thin pourable batter.

12. Heat a small flat bottomed pan.

13. Dot with very little butter.

14. Pour in a ladleful of the batter.

15. Immediately swirl the pan around gently to form into an even circle.

16. Cover and allow the pancake to cook.

17. When the edges loosen out, flip it over and cook the other side too.

18. Remove the crepe from the pan.

19. Put a little of the stuffing in the centre of the crepe. Roll it to enclose the filling in.

20. Keep a baking tray ready.

21. Arrange the prepared crepes in the baking tray.

22. Spoon over the remaining vegetables over these rolled crepes.

23. Prepare the white sauce as per the link given above.

24. Add into it ½ cup grated cheese and allow it to melt completely.

25. Pour the prepared cheese sauce over the crepes.

26. Sprinkle over with the remaining grated cheese.

27. Bake in a preheated oven at 180 C for 10 – 15 min till the cheese melts and browns a little on top.

28. Make sure it browns evenly. You may have to turn around your tray after around 10 min for it.

29. Serve hot.

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Saturday, 6 February 2016

AMIRI KHAMAN / SEV KHAMANI

Amiri Khaman or Sev Khamani is a Gujrati preparation made from the leftover dhoklas. It is unbelievable how recycled leftovers can be so yummy.

You can have it for breakfast or as a tea time snack.

For making Sev Khamani, Khaman Dhokla is used, I have used ready made Dhokla's though ...

link for it given below

http://paripoornapaksiddhi.blogspot.in/2014/12/zatpat-dhokla.html

Other Dhokla recipes –

http://paripoornapaksiddhi.blogspot.in/2015/02/doodhi-dhokla-bottle-gourd-dhokla.html

http://paripoornapaksiddhi.blogspot.in/2014/12/moong-palak-dhokla-sprouts-spinach.html

http://paripoornapaksiddhi.blogspot.in/2013/06/mishra-dakincha-dhokla-mix-dal-dhokla.html

AMIRI KHAMAN / SEV KHAMANI

INGREDIENTS

Dhokla	7 – 8 pieces
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafetida	¼ tsp
Curry leaves	3 – 4 nos
Green chillies	2 nos
Garlic cloves	2 – 3 nos
Scraped fresh coconut	Approx. 1 tbsp or As req. for garnish
Coriander leaves chopped	Approx. 2 tbsp or As req. for garnish
Pomegranate pearls	Approx. 2 tbsp or As req. for garnish.
Sev	Approx. 2 tbsp or As req. for garnish

METHOD:

1. Crumble the dhoklas in a plate.

2. Sprinkle chop green chillies on top. If you don’t like spice then omit the chillies all together.

3. Heat oil, add in rai, when it crackles add in heeng, curry leaves and garlic.

4. When the garlic turns a light brown pour it over the crumbled dhoklas.

5. Mix toss it all together.

6. The dhoklas as it is have a slight sweet tinge. If you like then you can add a pinch of sugar in the tadka.

7. Transfer the contents to a serving plate.

8. Sprinkle on top with scraped fresh coconut, coriander leaves and pomegranate pearls.

9. Just before serving sprinkle fine sev on top.

Tuesday, 4 August 2015

AMBUS GHARYA / FERMENTED SAMO RICE VADA / आंबूस घाऱ्या

Many a times when ever we fast at home, we make Bhagar / Vari Bhaat to be served along with Shengdanyachi Amti. The rice remains for the next day. Now this leftover rice can be recycled to make into delicious mouth watering Vadas. You make them once and I am sure you would want to make them again.

Now for those who are wondering how to make Vari Bhaat ... wash 1 cup vari rice, heat 1 tsp ghee, add 1/2 tsp jeera and 1 green chilli. when it splutters add the rice and saute till it changes a little colour. Pour in 2 1/4 cup hot water and salt to taste. Cover and simmer till the rice is cooked and all the moisture is absorbed.

In case you are planning to make these vadas then make sure your rice is prepared one day prior.

AMBUS GHARYA / FERMENTED SAMO RICE VADA / आंबूस घाऱ्या

INGREDIENTS

Vari cha bhaat / cooked samo rice	1 cups
Gavhache peeth / wheat flour	¾ cup
Dahi / Curd / yoghurt	3 – 4 tbsp
Ginger garlic paste	½ tsp
Red chilli pdr	½ tbsp.
Dhania jeera pdr / coriander cumin pdr	1 tsp
Garam masala pdr	¼ tsp
Til seeds / white sesame seeds	1 tbsp
Coriander leaves chopped	2 – 3 tbsp
Salt	T.T.
Green chillies chopped	1 no.
Curry leaves chopped	5 – 6 nos
Water	As req.

METHOD:

1. Mix together all the ingredients except the oil.

2. Add water as needed to knead onto a smooth soft dough.

3. Cover and leave it to ferment in a warm place for around 2 hours.

4. Knead again and divide into small portions.

5. Using a little oil to prevent them from sticking to your hands, pat them one at a time on your palm as thinly as possible to form into mini circles.