Chicken Dumblings/Potstickers

Ingredients:

1/2 lb Ground  chicken
1 tbsp minced ginger
1/2 cup Finely Chopped cabbage
2 Minced Green chilies
Salt &  pepper (as per taste)
1 tbsp soy sauce(all purpose)
2 tbsp Minced cilantro
1 tbsp Oil
Wonton wrapper

Dipping sauce:

1 tbsp Red wine vinegar
1 tbsp Apple cider vinegar
3 tbsp Light Soy sauce
1 tbsp Sugar
1 tsp Ginger
1 tsp Garlic

Method:

Sprinkle some salt to the cabbage and let sit for 30 mins,then use a cheesecloth to gently squeeze all the water.set aside.

Combine all the ingredients with the squeezed cabbage.Mix thoroughly.n

Place  1 heaping tsp of the chicken mixture in the center of the wrapper.

Coat the edges of the wrapper with egg or water and seal the edges forming a crescent shape pressing out any air bubbles.set aside and cover with a damp towel while you make the rest.

When  ready to cook,heat a pan to medium heat,add a tsp of oil(I used peanut oil).Arrange the potstickers/dumplings in a single layer without touching each other.cook uncovered until the bottoms get slightly browned and then add about 4 -5 tbsp of water for around 6 dumplings depending on the size of the pan and cover.(Tip: 1 tbsp of water for each dumpling)let it steam for about 4-5 mins or until all the water evaporates completely.remove from pan and serve with dipping sauce.

For the dipping sauce: combine all the ingredients.Mix thoroughly.

Yields :12-15 potstickers.

ALMOND BUTTER

Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.

Ingredients:

2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor

Procedure:

Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺

Caramelized Onions and Mushroom Quiche

Quiche made with caramelized onions and mushroom with the flaky buttery Crust.This  is so good to have for Breakfast or for  brunch with a side drink.Makes one 9"tart.

Ingredients.
---------------
1 large onion thinly sliced
1 cup thinly sliced mushrooms
2 large eggs
2 stalks of scallions chopped
1 tsp Italian seasoning(optional)
1 tsp crushed pepper Flakes
1/2 cup shredded cheese(I used Pepper jack)
Salt & pepper
1 cup milk
1/2 cup heavy cream

For the Buttery Crust:
----------------------------
1 & 1/4 - cup all purpose flour
1/2 cup(1 stick)unsalted butter
1/4 tsp salt
1/4 cup cold water or as needed

Method:
-------------
Making the dough & crust:
-----------------------------------
To a mixing bowl combine the Flour ,salt and butter(cut in small cubes).

Using a pastry Blender or a fork, mix until the mixture resembles coarse crumbs.Add cold water in 1 tbsp at a time until the dough comes together being careful not to over mix.

Wrap the dough in plastic wrap and refrigerate for at least an hr.

After the dough has been rested for an hr. Lightly coat or spray a 9- inch fluted tart pan with  removable bottom.Roll the dough on a lightly floured surface and transfer to the pan to fit.Trim the edges and refrigerate for at least 10 mins before baking.

when its ready to bake, Preheat oven to 375 degree F .Line the Pastry with Parchment paper and fill with pie weights or Dried Beans.Bake until the crust is nice and set.Remove and cool on a wire rack.

Dried Beans as pie weights Before Baking in the oven....

After Baking in the cooling rack..

Prepare the Filling:
------------------------
In a pan add a tbsp of oil or butter or combine both.Saute onions on medium flame stirring occasionally,

Sprinkle about a tsp of salt to sweat the onions,careful not letting the onions burn.As the onions cook down,you may need to scrape the pan every few  minutes until the onions turn golden brown. At the end of the cooking de-glaze the pan with little water or broth or wine.Remove after the liquid evaporates and the mixture is dry  to cool down.

This process  takes 30 minutes to an hr for the onions to completely caramelize.After its done,let it cool completely.

Meanwhile saute the sliced mushrooms in a tbsp of oil.let it cool.keep aside.

In a bowl,whisk 2 large eggs with milk and cream.Add the seasonings,salt and pepper.

Add the cooled  sauteed mushrooms,scallions and caramelized onions.Mix the shredded cheese.Pour the combined mixture on the prepared cooled Pastry Crust and bake for 30 minutes or until the custard is golden , puffed and the center is slightly wiggly and set.remove to a wire rack and let cool for 5 -10 minutes before slicing.Enjoy!!

yields one  9' tart..

Cabbage Pakora

Ingredients:
---------------
1-cup thinly shredded cabbage
1/2-cup thinly slced onions
2-slit green chillies
1/2-cup chickpea flour
1/4-cup rice flour
1/4 tsp-Asafoetida
1-tsp red chilli powder
salt
water for mixing

Preparation:
----------------

In a mixing bowl,add thinly sliced onions,Cabbage,slit green chillies.Add chilli powder,Rice flour,Asafoetida and chickpea flour.Sprinkle water little by little until mixture combines together.

Heat oil,When hot Drop a spoonful of mixture into the hot oil and deep Fry them in Batches.Remove and strain.serve this as a starter to any meal.

Pastry Tarts

These Little quick bites are so easy to make in no time.Serve this as an appetizer or as a tea time snack.You can choose your own vegetables of your choice.

Ingredients:
-------------
Pastry sheets
Vegetables of your choice(I used Plum Tomatoes,onion and green pepper)thinly sliced
Shredded Mozzrella cheese
EVOO(Extra Virgin Olive Oil)
Salt & Pepper

Method:
--------
Preheat oven to 475 degree F
Thaw the Pastry sheets in the refrigerator if frozen.

Toss the thinly sliced Vegetables with little EVOO.Season with salt and Pepper.Keep aside.

Stretch the dough slightly on a floured surface and cut into individual squares,then press down lightly with your fingertips to make a border.

Arrange the squares on a nonstick cookie sheet.

Fill the pressed-down centers with 2 tbsp cheese Then top with seasoned vegetables.

Bake until puffed, crisp and browned at the edges, 10 to 12 minutes. Remove, transfer to a plate and serve warm.

Savory Crescent Rolls

These Crescent Savory rolls are so easy to bake and makes a great party starter.You can make a variety of fillings with these rolls.

Ingredients:
---------------
1-pillsbury roll
cream cheese with onion and chives
Mozzarella or cheddar Cheese
freshly chopped parsley

Preparation:
-----------------
Preheat oven to 400 degree F.

Unroll 1 pillsbury crescent roll on a floured surface.Firmly press perforations to seal,forming one large rectangle.

Spread cream cheese liberally on the unrolled dough.

Sprinkle parsley and cheese over the top.Roll and cut into small rounds with the serated knife.Place the cut side down on a cookie sheet.Brush the top with egg wash.

Bake 12-15 minutes or until edges are golden brown.

Mini Idli Powder Fried Idlis

This is another great way to spice up your idlis.This is a very easy recipe especially if you have any leftover idlis.Guess!you dont really have to make any chutney for this as it tastes amazingly delicious.

Ingredients:
----------------
Mini Idlis
Idli Powder(i used shakthi brand)
Pure Coconut Oil

Seasonings:
--------------
1 tsp-Mustard
1 tsp-cumin
1/2 tsp-urad dhal
1/4 tsp-Hing or Asafoetida
Curry leaves

Method:
------------
Heat a pan,Add a tbsp of pure coconut oil,when hot add the seasonings one by one and then add the Idli Powder,mix for 5 secs and then add the mini idlis and fry for a minute.Serve.

Ribbon Pakoda

Ingredients:

1 cup rice flour
1/2 cup besan or chickpea flour
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying

Method:
Heat oil in a wok.Sift the flour mixtures and combine well with the chilli powder,salt and asafoetida or Hing.Add water little by little to form a dough.If it is too watery add rice flour to adjust.

Apply little Oil or use a spray to the murruku maker .Use the Ribbon Disc and and squeeze the dough in the hot oil to make flat ribbon shaped pakkodas.Drain on to the paper towels. Let cool before storing them into the airtight containers.

Pakoda

Ingredients:
1 cup Gram flour
½ cup Rice flour (add 3 tbsp along with this)
¼ tsp Baking soda
1¼ tsp Salt
4 tbsp Ghee / vanaspathi (room temperature)
¼ cup Water
2 Onion (cut lengthwise) (medium)
2 Green chili (finely chopped) (medium)
5 clove Garlic (crushed)
1 tbsp Ginger (crushed)
1 tsp Cumin seeds
¼ tsp Turmeric powder
¼ tsp Red chili powder
3 cup Oil (for deep frying)
few Curry leaves

Method:
1. If ghee or vanaspathi is cold, just bring them to room temperature.
2. Cream ghee or vanaspathi with baking soda until its well blended.
3. Combine gram flour, rice flour, turmeric powder, red chili powder and salt. Add this to the creamed fat and mix to form a crumbly textured flour.
4. To this, add onions, chopped chilies, curry leaves, crushed ginger and garlic. Mix well to coat the flour mixture on all sides.
5. Slowly add water as you knead and form a stiff dough. It should look like a thick mass, but not too sticky.
6. Meanwhile heat oil in a kadai(medium high flame). When its ready, try a sample first. Fry till golden on all sides, cool and wait for 10 minutes. Now taste it to check whether its crunchy enough.

Tips & Tricks:
The oil should not be very hot nor low.The temperature of the oil should be just right.
By mistake if you add more water and if the dough looks too soft then you would end up making soft pakodas. Its OK, but in order to make them crispy, the dough should be just about firm.

Tip: Add extra rice flour, adjust salt and try again.

If you fry them too long expecting them to turn crispy, you will end up having very hard pakodas. Please do not keep them too long, when they are evenly browned, the vigorous bubbles will settle and that’s the key to remove.

Papdi chaat

Ingredients:

1 cup maida/all-purpose flour
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying

Method:

In a mixing bowl combine maida,oil and salt .Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.

Knead the dough again for a min.roll the dough and make small round rotis using a cookie cutter . Make deep dents in each rotis using a fork or knife.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove on to absorbent paper

Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil. Alternately, you can roll out a big sized roti and cut it into diamonds.

Arrangement:
Place 4-5 papdis, layer each papdi with chopped or mashed boiled potato and boiled chickpeas. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi. Sprinkle some chopped onion and chaat masala. Finally finish off with sev and coriander leaves. Serve immediately.

MASALA PURI

PURI:
Ingredients :

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container.

MASALA:
INGREDIENTS:

Dried Green Peas - 1 cup
Onion Chopped - 1 cup
Garlic - 2
Ginger - little
Coriander Powder - 2tsp
Garam Masala - 1tsp
Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Green chili - 2
Cilantro - little
Salt as required

METHOD:

Soak peas overnight.
Pressure cook them with little salt and keep aside.
Grind all the ingredients Except Peas. Add the paste to the peas and bring it to a boil and cook until raw smell goes off. Peas should be lightly smashed.when you get the desired consistency.switch off the stove.

Arrangement for the Masala Puri:

Place 5 to 6 puris in a plate and slightly crack top of the puris. Pour the masala on top of the puris.Garnish with chopped onions,tomato,coriander leaves.Sprinkle the top with little chaat masala.

THATTAI

Ingredients :

Rice flour 2 cups
Channa dal (Kadalai paruppu) – 1/2 cup
Gram flour (Kadalai maavu) -1/2 cup
Chick peas flour/ Pottu kadalai maavu – 1/2 cup
Red chilly powder – 1/2 tsp or red chilly – 4 (if using red chilly grind it )
Cumin seeds- 2 tsps
Black sesame seeds – 1 tsp
Curry Leaves- few (Crushed)

Melted butter or vegetable oil – 2 tsps
Salt

Method:

1. Soak the channa dal (Kadalai paruppu) in water for 30minutes. Drain the water and keep aside.
2. Mix rice flour, gram flour, chick peas flour, chilly powder, cumin seeds, sesame seeds, curry leaves and salt. Add the soaked channa dal to the mixture .
3. Add water little by little forming a dough. Make small lime size balls and flatten each balls as thin as possible.
4. Deep fry until it is brown and crispy. Store it in a airtight container .
Njoy...