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Chinese style "Prawn/shrimp fried rice"

22:07 | Labels: , , ,


Prawn/Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftover rice. Feel free to experiment with using fresh mushrooms or other vegetables in place of the prawns

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Ingredients:

For the marinade:

  1. 1/2 kg Medium sized prawns
  2. 2 tsp Oyster sauce
  3. 1 tbsp light soy sauce
  4. salt and pepper to taste
  5. 1 tsp cornflour/cornstarch mixed with 1/2 tsp of water

For the main dish:

  1. 1 Medium sized onion diced
  2. 4-5 cups of cooked rice
  3. 2 green onion/spring onion
  4. 2-3 eggs
  5. Oil for stir-frying, as needed





Cooking Directions:

  1. Wash,shell and devein the Prawns.If you are using tiger prawns then chop into small pieces.
  2. Add the marinated ingredients and marinate for 15-20 minutes.
  3. Dice onions and green onions.
  4. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside.
  5. Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired) .then pour 1/2 of the egg mixture into the same wok and cook over medium heat,scramble it nicely. Cook for few seconds and save for later.
  6. Now for the rice heat again 2-3 tbsp of oil,turn the heat down to medium and stir fry the rice.Then add the stir fried prawns and onion.and combine thoroughly .Alternately ,mix the green onion and scrambled eggs ,keeping some for the garnishing  with the prawns Add bit of soy and oyster sauce if desire
  7. Serve the fried rice with the remaining scrambled eggs and the green onion as garnish.
Fried rice cooking tip: 
If you are using  fresh cooked rice:it will be lumpy and and sticking together.To separate it ,place the rice in a large bowl or plate,add 1tbsp of vegetable oil.Now using a fork,mix the oil into the rice and separate lumps,until the rice has returned into more or less individual grains.
If you are using old rice:There's no need to add anything to the rice,as it should fall apart into individual grains quite easily.Old rice is generally better compared to fresh rice but i recently made this fried rice with fresh rice which i kept in the refrigerator for an hour was still really good!

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Posted by Unknown

Instant Khaman Dhokla....in 20 minutes

21:00 | Labels: ,


Its a mouth watering traditional Gujarati Snack prepared with Gram flour and butter milk and seasoned with sesame seed and few other spices.Its so easy that you can prepare this soft and spongy instant Dhoklas in less than 20 minutes and you need not prepare batter 4 or 8 hours in advance.The secret of its sponginess and no requirement of advance preparation lies in using Eno fruit salt.Its simple yet aromatic garnishing  with coriander and coconut  makes it simply irresistible. Ok lets start with the ingredients.


For the batter:

  1. 1 cup Gram flour/besan/chick pea flour
  2. 1/4 cup Butter milk/curd
  3. 1 tbsp Semolina/Bombay rava
  4. 1tsp Crushed green chilli -ginger paste
  5. 1 Tsp Eno Fruit salt
  6. 11/2tsp Lemon juice
  7. 1tsp Sugar
  8. 3/4 cup water
  9. 2tsp Oil 
  10. Salt to taste

For The Tempering:

  1. 1/2 tsp Mustard seeds
  2. 1/2 tsp Cumin seeds
  3. 1 /2 tsp White Sesame seeds
  4. 2-3 Green chillies,slit and cut into 1 inch pieces
  5. 2 spring curry leaves
  6. 2 tbsp oil
  7. A pinch of Hing/asafoetida powder
  8. 2 Tbsp Freshly grated coconut
  9. 2 tbsp freshly chopped coriander leaves
  10. 1tbsp Sugar
  11. 1/2 cup water
  12. 1tsp Lemon juice

Method:
For the batter and steaming Dhokla:
  • Sieve gram flour and keep aside
  • Now pour 3 cups of  water in steamer at bottom and heat it over medium flame.You can use idli steamer of steaming the dhokla.
  • Grease big 12-14 inch thali or cake tin  using little oil
  • Take gram flour,semolina,lemon juice,green chilli-ginger paste,curd,lemon juice, sugars and salt in a bowl.Mix them properly into smooth batter using little at a time.Make sure that there are no lumps.
  • Add Eno fruit salt in batter and stir in one direction for a minute. You will notice its size would increase to almost double and the batter becomes frothy.
  • Now pour the batter immediately to the greased thali/plate.Fill it to 1/2 in thickness. 
  • Place plates in boiling steamer and steam for 10-12 minutes.First boil on high heat for 5 minutes then reduce it to medium flame.
  • After 12 minutes,insert a knife or toothpick into dhokla and check if it comes out clean.If it does,then its is ready otherwise cook 2-3 minutes more.
  • Take out plate from the steamer and let them cool for few minutes.Cut Spongy Khaman Dhokla into 11/2 inch squared using sharp knife .Transfer it to a serving plate.Now its time to prepare the tempering.
For the Tempering:
  • Heat oil in a small tempering pan.Add mustard seeds and cumin seeds,when seeds begin to crackle ,add white sesame seeds,curry leaves,hing,and green chillies,saute them for few seconds.
  • Add 1/2 cup water,lemon juice and sugar and bring it to boil,let it cook for a minute over high flame.Now pour this tempering over dhoklas and spread it gently until each dhokla is coated well with this tempering.
  • Garnish with chopped coriander leaves and grated coconut.Best tastes with sweet and sour mint chutney
chefs tips and suggestion:

  • If you want to prepare Dhokla in batches ( for given amount of batter).then follow the given steps.
  1. Prepare batter without adding Eno fruit salt  and divide it into two equal portions.
  2. Add 1/2tsp eno fruit salt in one portion,whisk it well for a minutes and pour it immediately into greased plate
  3. When the 1st batch is done,remove it from the steamer and add 1/2 cup water in the steamer and let it boil.now add remaining Eno fruit salt in the 2nd batch of the batter and follow the same process as mentioned above..

  • After adding Eno salt do not keep the batter for long time otherwise you'll end up with hard not so spongy dhoklas.
  • After pouring tempering please spread them gently until all the pieces are covered with it from all the sides.Do not pour the entire tempering in single go,pour it with a spoon in small quantities so that the dhoklas do absorb all the water evenly  and does not become soggy.

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Posted by Unknown

Stuffed bitter-gourd/karli rings

21:40 | Labels: ,



Bitter gourds are very low in calories but dense with precious nutrients.You should always choose unripe bitter gourd that are firm.Ripe bitter gourd can be excessively bitter.This vegetable is very good for diabetic patients.

Ingredients
For the bitter-gourd:
  • 2 Big sized bittergourd/Karela/Karli
  • 2 tbsp Jaggery
  • 1 Marble sized tamarind ball
  • 1 tsp Salt
  • 3 cups Water
For the stuffing:

  • 1/2 cup Dry coconut/copra grated
  • 1/4 cup Ground nuts
  • 1 tbsp Sesame seeds/white til
  • 3-4 Dried whole kashmiri red chillies
  • 1 tsp Saunf/fennel seeds
  • 1 tsp Garam masala powder
  • 1 inch piece Cinnamon
  • 1/2 tsp Coriander seeds
  • 1/4 tsp Cumin/jeera 
  • 2-3 Cloves
  • 1 tsp Jaggery crushed
  • 8 Garlic cloves
  • 1/2 cup Coriander leaves,chopped finely
Cooking Directions
To prepare the bitter-gourd:
  • Wash and cut bitter-gourd into 2-3 inch thickness.Scoop out the seeds inside and make one hole in the center so that our stuffing fits into that hole
  • Apply salt on bitter-gourd and keep it aside for sometime. Remove excess water from the bitter-gourd
  • Now boil water in a pan and add all the ingredients.Cook till the bitter gourd pieces are soft but not mushy.
  • Drain the water and wash it with cold water to get rid of the bitterness and dry them with a kitchen towel to remove all the moisture from them .
For the stuffing:
  1. Take a pan and dry roast all the stuffing ingredients except coriander leaves,let it cool completely before grinding.
  2. Now coarsely powder the roasted ingredients and take it on to a plate.
  3. Add chopped coriander leaves to the this mixture and mix it well.Now the stuffing is ready.
  4. Start stuffing the bitter gourd pieces with 2-3 tsp of this mixture and press in tightly so that the stuffing will remain intact.
  5. Now slice the bitter gourd pieces into 1 cm thickness and arrange on a plate.
For frying:
  1. Heat 2 tbsp of oil in a pan/tava and Put all the rings one by one and start frying 
  2. Fry 7-8 bitter-gourd rings at a time  till its turns golden brown on one side.Turn it over and fry on the other side,again put some oil and fry on very low flame till golden brown.Repeat with the remaining rings.
  3. Serve hot.


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Posted by Unknown
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