COOKING FOR GUEST RECIPES #8 - INDO CHINESE RECIPE MENU

This week menu is again an indo-chinese menu like the menu which i posted on the 3rd week. This week we have long weekend here in Singapore for the occasion of Chinese New Year. Last weekend we went to a Indo chinese restaurant called Manchurian club ,for dinner. Varsha gave me an idea to prepare a meal by making all the items we ordered there. So during the eve of the long weekend i made this elaborate Indo -Chinese menu. Though it seems to be little elaborate , it took 2 hours for me to complete this meal. Let's go in detail as what i cooked.
Indo chinese menu

The menu included the following items:

I made the schezwan sauce on the previous day night. If making this menu for lunch cook the rice first and allow it to cool . Chop all the veggies. Just make it an hour in advance. I baked the brownie on the same day.

Enjoy this menu and will see you all with an interesting combo next weekend.

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RICE PAKODA RECIPE | RICE PAKORA |RICE FRITTERS RECIPE

02.31 | Label: Snack

Pakoda with cooked rice is an easy and instant snack which we can make with the ingredients easily available at our place. This recipe i learnt from my co-sister , who cooks very well. The moment i noted down the recipe from her i wanted to give it a try. When i was left behind with little rice after my lunch , 2 days back i, i decided to make this rice pakora , which turned out very perfect .

Ingredients

  Preparation Time : 10 mins | Cooking Time : 20 Mins |   Yields : 20-25 Pakoras

    Cooked Rice 1/2 cup
    Besan | kadai maavu 2 Tblsp
    Onion 2
    Green chilli 2
    Coriander leaves Few
    Curry leaves Few
Salt As needed
Oil For deep frying

Method:

Cut the onions, green chilli, curry leaves and coriander leaves very finely.
Mash the cooked rice with your hands .

Add the Chopped items to the mashed rice and mix well. Add these items just before making. Else the onions will ooze out water and make the pakoras soggy and oily.
Add besan to this. Add salt.

Mix well and heat the oil for deep frying.
When the oil is hot, make small portions of the rice mixture and put them in the hot oil.
Deep fry them on both sides till golden brown and drain in a kitchen towel.

Pakodas are ready to serve. Serve hot with tea.

Notes:

This pakoda will not remain crisp for along time.
But if it is not hot it will taste nice.
You can add finely chopped carrots,capsicum too.

Technorati Tags: Rice pakora,Rice pakodarecipe,tea time snacks,quick snacks recipes,Pakoda recipes. Deep fried snacks

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PASTA SUNDAL RECIPE | PASTA RECIPES | NO ONION NO GARLIC RECIPES

23.35 | Label: snacks, Tiffin

Pasta Sundal, yes you heard it right. Last week as i was making pasta for kids lunch box i was left with some cooked pasta. I thought i will make some salad in the evening or add it to a soup. But my idea changed after talking to my aunty who used to make Pasta like coconut rice and have for evening snack. So i thought i will also implement this idea by giving my own twist. It turned out awesome. So for those elders at home who want to make a South Indian version of pasta just try out this recipe. Feel free to give your own twist to this recipe. When i made the first time i added some sprouts too.

Ingredients

  Preparation Time : 5 mins | Cooking Time : 15 Mins |   Serves : 1

    Macroni Pasta 1/4 cup
    Oil 1 tsp
Mustard Seeds 1/4 tsp
    Peanuts 2 tsp
    Curry leaves Few
    Paruppu podi 1 tsp
Salt As needed
Coconut 1-2 tblsp (Optional)

METHOD:

Cook the pasta in salt water till it becomes soft. Drain the water and run this through cold water. Keep it aside. Reserve 2 to 3 tblsp of water before draining the excess water.

In a pan add oil and throw in the mustard seeds and curry leaves.
Add the peanuts and saute them in a low flame. Now add in the cooked pasta and add the paruppu podi. Add the reserved water which we have kept aside. No need to worry. The water will get absorbed and makes the pasta moist .

Gently mix well. If adding coconut add at this stage and mix well. Switch off the flame.
Serve hot.

Note:

You can add onion , carrots as per your taste.
Karuvepillai podi, idli milagai podi can be added instead of paruppu podi.

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COOKING FOR GUESTS #7 - SOUTH INDIAN TIFFIN | SNACK MENU WITH MYSORE BONDA AND MORE

03.43 | Label: Cooking for guests

Today's menu is again a evening menu like last week. During our India Trip last month, one day when i was in my mom's place , suddenly a family friend of us called that they are coming to meet us and they are on the way. We guessed that it will take an hour for them to reach our place. I was wondering what amma is going to make for them as it was a very short notice. Without any tension on her face she soaked urad dal for making mysore bonda, kept hot water to make Thengai sevai with instant rice sevai . For sweet she was planning to kesari but i told her to make paal kesari and finally everything were done in 45 minutes.
When they reached we made hot bonda for them and they enjoyed the evening tiffin with hot ginger tea.(Will post the recipe soon) The sevai was served with sambar which was left over from afternoon's lunch.
So for all of us who always break our head as what to make when we have sudden guests coming home, you can follow this menu too.
I couldn't take pictures on that day, but i made the same menu this evening and clicked the pictures
Mysore bonda-paal kesari- thengai sevai

The menu has

Enjoy this menu this weekend and see you with more interesting menu recipes in the following weeks.

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TOMATO CHUTNEY |THAKKALI CHUTNEY RECIPE| SIDE DISH FOR IDLI|DOSA

23.27 | Label: Side dish for Idli | Dosa

Tomato Chutney | Thakkali chutney is a simple and easy side dish for idli | dosa . This recipe of tomato chutney is without coconut. Two weeks back i was invited to my friend's place for a small family function. She served idli and vadas with this thakkali chutney. I liked the taste of the chutney and asked her the recipe of the chutney. The recipe is so simple and i tried it yesterday and had it with dosas. Let me share with you the recipe of easy tomato chutney:

Ingredients

  Preparation Time : 5 mins | Cooking Time : 10 Mins |   Serves : 2-3

    Tomato 3
    Garlic 4-5
    Red Chilli 3-4
    Salt As needed
    Oil 2 tsp
    Mustard seeds 1/4 tsp
   Curry leaves Few(Optional)

Method:

In a pan add oil and throw in the red chilli and garlic pods. Saute them in a low flame till the garlic becomes roasted.
Take it out and keep aside.
Cut the tomatoes roughly. In the same pan add it and saute them till mushy. Be careful not to burn it.

When cool grind them in a mixer into a fine paste.Add salt and mix well.
Temper with mustard seeds and curry leaves. Add little water to bring to a right consistency.

Serve this tomato chutney with hot idlis | dosas.

Technorati Tags: tomato chutney for idli,chutney recipes,side dish for idli|dosa,thakkali chutney

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VADA PAV RECIPE | MUMBAI VADA PAV

01.16 | Label: Snack

Vada Pav is one among the most popular street food in Mumbai. Though i have not been to Mumbai, i have heard from my friends about this Vada pav. Personally i am not a great fan of this Vada pav . Varun told me to make this for his evening snack one day. The reason being he got fascinated towards the name "Vada Pav" , when his friends told him. Anyway, i made this today and waiting for him to come back from school to eat his snack. I got the recipe from my friend J, and i little bit tweaked it according to my taste.
Though the post may be elaborate, the recipe is simple . You can make the dry red chutney in advance. Burger buns or Pav buns can be used. I used burger buns as i don't get pav buns here.

Ingredients

  Preparation Time : 30 mins | Cooking Time : 30Mins |   Serves : 4
For Potato Filling
    Boiled Potato 1
    Onion 2
    Green chilli 1-2
    Garlic 6-7
    Oil 2 tsp
    Mustard seeds 1/4 tsp
Turmeric powder 1/4 tsp
    Salt As needed
For Dry Red Chutney ( Garlic Chutney)
    Garlic 4 pods
    Dry coconut (koprai) 1/4 cup
    Red chilli powder 1 tsp
    Roasted Peanuts 1 tblsp
    Sugar 1/4 tsp
    Oil 1/2 tsp
    Salt As needed
For the outer dough
Besan |kadalai maavu 1/4 cup
Turmeric powder 1/4 tsp
Salt As needed
Baking soda A pinch
Oil For deep frying

Method:
For potato filling

Chop the onions , garlic and green chilli very finely.
In a pan add oil and add the 2 tsp oil.
Throw in the mustard seeds and when it splutters add the garlic and green chilli. When the garlic turns slightly brown add in t onions and add salt.
Saute till the onions become translucent.

Mash the boiled potato and and add it to the onions. Add turmeric powder. Saute well by mixing it together.

Potato filling is ready. Make them into a equal sized balls of a lemon size. Keep it aside.

For outer layer

In a wide bowl add the besan, turmeric powder , salt and baking soda.
Add water little by little to make it into a thick paste. Let the dough be the consistency of a thick idli batter.

Heat oil for deep frying. Dip the potato balls in the batter and carefully drop them in the oil. Deep fry them .

Drain them in a kitchen towel.

For the Dry Garlic Red chutney:

In a pan add oil and add garlic. Roast them till they become golden brown. Keep it aside.
In the same pan add the dry coconut and when the turns golden brown switch off the flame and add the red chilli powder.

When cool grind this into a fine powder (without adding any water) along with salt and sugar. Add peanut in the last and grind .

Dry red chutney is ready .

Let's see how to arrange the Vada Pav.

Slit the buns , but not fully. Let the edges be stay connected to each other.
Spread dry red chutney to the base of the bun.

Place a potato ball (deep fried potato balls) inside this.
A fried green chilli can be placed near this for extra spiciness.

Some people spread green chutney on the top inner portion of the bun, but my friend told , not to do like that. If you want you can serve with green chutney.

Note:

In the red chutney you can add 1/2 tblsp of roasted white sesame seeds while grinding.
Instead of deep frying the vadas you can cook them over the paniyaram pan, which i do generally for Koftas.

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orema

Mengenai Saya

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Archives

COOKING FOR GUEST RECIPES #8 - INDO CHINESE RECIPE MENU

RICE PAKODA RECIPE | RICE PAKORA |RICE FRITTERS RECIPE

Ingredients

PASTA SUNDAL RECIPE | PASTA RECIPES | NO ONION NO GARLIC RECIPES

Ingredients

COOKING FOR GUESTS #7 - SOUTH INDIAN TIFFIN | SNACK MENU WITH MYSORE BONDA AND MORE

TOMATO CHUTNEY |THAKKALI CHUTNEY RECIPE| SIDE DISH FOR IDLI|DOSA

Ingredients

VADA PAV RECIPE | MUMBAI VADA PAV

Ingredients