Wontons

Wonton is a popular Chinese Starter (a type of dumpling), just perfect to be served with hot Soups. Wontons are made with a wrapper and filled with stuffings which can be both Vegeratian and Non-Vegetarian.This is the recipe for Vegeratian Wonton.

Ingredients:
For the Wontons:

• wonton wrappers
• oil, for deep frying

Wonton Stuffing:

• 1 cup (200 gms) boiled noodles
• 150 gms cabbage, finely chopped
• 2 small onions, finely chopped
• 100 gms carrot, grated
• 100 gms bean sprouts
• 1 tsp soya sauce
• 2 tbsp (30 ml) oil
• salt to taste

Tempering (for steamed Wontons):

• 1 tsp garlic, chopped
• 2 tbsp spring onions, finely chopped
• � tsp green chilies, finely chopped
• 1 tbsp oil
• salt to taste

Directions:
Wonton Stuffing:

1. Heat the oil in a frying pan on a high flame.
2. Add finely chopped cabbage, onions & bean sprouts and grated carrot, mix well and stir fry over high flame for 3-4 mins.
3. Add the noodles, soya sauce and salt. Mix well. Remove from fire and cool.

Preparing Wontons:

1. Take the wonton wrappers across the palm, place a little stuffing in the centre of each wrapper and fold over to make a semi circle.
2. Press together and seal the edges with the fingers. The shapes can vary depending on the desired shape of your choice.
3. (You can moisten the inner edges of the wonton by dipping fingertips in water).

Fried Wontons:

1. Deep fry the wontons in oil.
2. Serve hot with green garlic sauce and chilli garlic sauce.

Steamed Wontons:

1. Arrange the wontons on a greased steamer and steam for 10 mins. Remove the steamer from fire and take out the wontons carefully.
2. Heat oil in a frying pan on high flame. Add garlic, spring onions, green chillies and salt and stir fry over high flame for 1-2 mins.
3. Pour the tempering over the steamed wontons.
4. Serve hot with green garlic sauce and chilli garlic sauce.

Pictures courtesy: google

Sweet Corn Rolls

A yummy starter, an ideal dish to have as an evening snack with tea / coffee.

Ingredients:

• 10 bread slices
• 2 tbsp plain flour (maida)
• oil, for deep frying

Filling:

• 1 cup canned sweet corn, cream style
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1tsp soya sauce
• 2 tbsp oil
• salt and pepper to taste

For the Filling:

1. Heat oil and saute the onion and green chilli for 1 min.
2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
3. Remove from fire and cool.

Directions:

1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
3. Make a light paste of the flour in � cup water. Apply the paste over the bread rolls.
4. Heat oil and deep fry till golden brown.
5. Serve hot with red chilli sauce.

Pizza Omlette

An Omlette is a preparation of beaten egg cooked with butter or oil in a frying pan, sometimes folded with filling like grated cheese, vegetables, chicken slices / ham or various combinations as per individual choice & liking.
According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessi�res. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
From Wikipedia (the free encyclopedia), came to to know of the following Variations:

1. An omelette can be made with tofu.
2. Bi pong moun is an omelette from Cambodia.
3. A Chinese omelette can be egg foo yung or an oyster omelette.
4. Debilovka - traditional omelette, initially issued by Jewish-Russian immigrants in Israel. Colorful combination of wide variety of canned and frozen vegetables, cold cuts and regional spices.
5. A Denver omelette, also known as a Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings with a topping of cheese and a sidedish of hashbrowns or fried potatoes.
6. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
7. The French omelette is smoothly and briskly cooked in a very, very hot pan specially made for the purpose. The technique relies on clarified butter in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomatoes and finely chopped herbs or chopped onions.
8. Frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittate are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the Eggs before cooking starts.
9. An Indian Omelette is usually made with the addition of Spices which vary by region. Most commonly used are finely chopped Green Chilies, chopped Onions, Coriander Leaf or Powder and a pinch of Turmeric all of which are added to the Egg before it is whisked.
10. In Japan, Omelette (pronounced Omuretsu) can mean a Western Omelette. Omurice (from the English words "omelette" and "rice") is an Omelette filled with Rice and usually served with a large amount of Tomato Ketchup.
11. In Mexico, Omelette (pronounced Omletta) can have many of the same ingredients as a Western Omelette.
12. In the Netherlands, a "Boerenomelet" (literally: farmers omelet) is most favored. It usually consists of: eggs (2 to 3), a mixture of Onions (baked), Mushrooms, Bell Peppers, Leek, Seed-Pod Peas), Salt and Pepper (for seasoning).
13. Spanish tortilla de patatas is a traditional thick Omelette containing sliced potatoes saut�ed in olive oil. The Spanish Omelette often has additional fillings like Onions, Cheese, Bell Peppers or cooked diced Ham.
14. A Thai omelette can be a kai yat sai which means literally "eggs, filled with stuffing".
    In the United States, a Spanish Omelette is an Omelette served with an often spicy sauce of Tomatoes, Onions, and Bell Peppers.
15. A Hangtown Fry, containing Bacon and Breaded Oysters, is an unusual Omelette which originated in Placerville, California during the gold rush.
    

This is the recipe for Pizza Omlette, a simple Omlette prepared with vegetables (which can be as per your liking).

Ingredients:
4 eggs
2 medium sized onions, finely chopped
1 medium sized capsicum, finely chopped
2 small tomatoes, finely chopped
1 small bunch fresh coriander leaves, finely chopped
1-2 chiili, finely chopped (per taste)
2 tbsp milk
1 tsp white oil
1 tsp Salt (or to taste)

Procedure:

1. Wash all the vegetables (onions, capsicums and tomatoes) thoroughly and finely chop to ensure each are of approx equal quantities. Chop the chili. Keep aside.
2. Finely chop the coriander leaves. Wash well under cold running water and drain the excess water in a strainer. Keep aside.
3. Break the eggs in a bowl, one by one and beat (with fork / egg beater) well. Add salt and milk, mix well and further beat to form a smooth & frothy mixture.
4. Take a non-stick frying pan (preferably a round pan with some height). Heat oil and spread & coat all over the base with a wooden spatula including the side of the pan.





5. Reduce heat and pour half of the egg mixture and roll the pan so that the mixture spreads all over the pan and forms an even base.





6. Quickly sprinkle the chopped vegetables and coriander leaves randomly so they look like a pizza topping.





7. Slowly pour the remaining half of the egg mixture evenly all over the vegetables.





8. Cover with the lid and cook for 6-7 mins or until the eggs are properly set. (The side of the Omlette turns light brown and separates from the side of the pan).





9. Very slowly, take out the Omlette from the pan and again flip over to the other side.
10. Increase the flame and cook for 2-3 mins.
11. Remove from fire in a serving plate and cut into 4-5 slices like a pizza.
12. The Omlette can be had with rice, chapattis or bread slices and be served with fried potato slices and tomato sauce.
    

Cooking Tip: To obtain a light and fluffy Omlette, beat the whole egg or egg whites with a little amount of Milk / Water.

Baigan ka Bharta

Learnt this recipe of Baigan ka Bharta from my mother-in-law, who loves to experiment and turn the same old dish into a new one. Only remember to prepare Baigan ka Bharta either on a Tuesday / Saturday.

Ingredients:
2 medium sized long brinjals (baigan / eggplant / aubergine)
1 medium capsicum, finely chopped
2 medium onions, finely chopped
1 medium tomato, finely chopped
1 tsp garlic cloves, finely chopped
1 tsp garlic, finely chopped
1 green chilli, finely chopped
3 eggs
� tsp red chilli powder
3 tbsp white oil
salt to taste
1 bunch coriander leaves, finely chopped

Procedure:

1. Wash the brinjal, make a long vertical slit. Brush the brinjal with a little oil and roast it on a gas burner over medium heat (Will take around 10-15 mins).
2. Remember to turn the brinjal upside down (to get even roasting on all aides), until fully roasted.
3. After the brinjal is fully roasted, hold it under cold running water or in a bowl full of water. Cool the brinjal and peel off the blackened skin. Mash the flesh. Keep aside.
4. Heat oil in a non-stick pan. Add onion and saut� over medium heat until onions becomes translucent and turns light golden brown in colour.
5. Add tomatoes, ginger & garlic, red chilli powder and salt. Mix well and stir fry & cook until tomatoes are tender.
6. Add mashed brinjal, mix well and stir fry 3-4 minutes over medium flame.
7. Break the eggs directly over the mashed brinjals, mix well and stir fry until the eggs are completely absorbed in the bharta.
8. Remove from fire and transfer to a serving bowl and garnish with chopped coriander leaves.
9. Serve hot with Rotis / Paranthas.

Tip: Try to prepare this dish using the black brinjals and not the green brinjals.

Chocolate Walnut Cake

Valentine�s Day is just round the corner. Valentine�s Day generally means spending time with that special person in your life, exchanging gifts, taking a romantic stroll in the moonlight or a quite night out.

It�s a well established fact that �the way to a man�s heart is through his stomach�.
So here�s a recipe for Chocolate Walnut Cake to woo your sweetheart. It will also add up the fun if your partner is helping you in the process.

First of all let me tell something about Microwave Cooking, which is becoming very popular gradually as time is the main factor for working women and homemakers too.
Microwave cooking is different from conventional cooking, where microwaves high frequency electromagnetic waves) penetrate the food and vibrate at high speed. Heat is produced due to the friction caused ensuring fast cooking and retaining vitamins, natural aroma & juices.

Tips for Baking Cake in a Microwave:

1. Always use powdered sugar (ordinary sugar is powdered in a mixie) as ordinary sugar gets burnt.
2. Cake Batter / Mixture should be little thinner than soft dropping consistency. Add a little milk, if necessary.
3. It is generally advised to use round dishes and not to cover while cooking.
4. Always give a standing time after the microwave is switched off as the cake seems to be wet and undone.
5. Let the cake stand for 4-5 mins. The cake will turn dry on standing.
6. Also remember to cool the cake for 5-10 mins before removing from the baking dish.
7. Microwave cakes tastes better if eaten after a few hours as they sometimes appear moist if eaten immediately.
8. One important thing: Baking Dish should only be filled � to allow space for the cake to rise properly.

Ingredients:
2 eggs
� cup powdered sugar
2 tbsp cocoa powder
1 cup plain flour (maida)
1 tsp baking powder
� cup milk
� cup butter
1 tsp vanilla essence
2 tbsp chopped walnuts
A pinch of salt

Method:

1. Preheat oven on convection mode at 180 degree C.
2. Prepare a 5-6� round, 4-5� deep oven proof dish. Grease paper with a little butter and put into the bottom & all around the dish. Brush with a little sifted flour on the greased paper. Keep aside.
3. Sieve flour, cocoa powder and baking powder together in a bowl. Keep aside.
4. Mix 1 tsp of maida to the chopped walnuts and keep aside.
5. Beat the eggs in a bowl. Add the salt. Mix well. Keep aside.
6. Beat butter and sugar in another bowl till fluffy.
7. Add the beaten eggs to the butter & sugar mixture slowly. Add vanilla essence and mix well till creamy and mixture becomes double the volume.
8. Gradually fold in all the sieved flour & cocoa mixture to the beaten eggs. Add milk to form a slightly thinner than a soft dropping consistency. (Remember to use only a single direction while mixing and not both ways). Add chopped walnuts.
9. Pour the batter into the greased dish and bake at 180 degree C at lower rack for 35-40 mins at convection mode.
10. Let it stand for 4-5 mins in the oven. Allow to cool for 5-10 mins and remove from the baking dish.
11. Decorate with icing and chopped walnuts and chocolate flakes.

Important Cooking Tips:

1. Remember to pre-heat oven while baking a cake.
2. Ensure that the cake batter is of a thinner consistency to avoid a dry cake.
3. Adjust consistency by adding milk to achieve the desired consistency.

Happy Baking!!!

Picture courtesy: google

Sesame Rolls

When we think of Starters in Chinese Cuisine, the first thing which comes in mind is Spring Roll but there are several items which are equally yummy. Here is the recipe for Sesame Fingers, a crispy and crunchy starter, a must have item with a hot soup and also very easy to prepare at home.

Ingredients:

• 1 big loaf of sliced bread / small bread rolls
• 4 spring onions, finely chopped
• 100 gms carrots, finely chopped
• 100 gms french beans, finely chopped
• 1 capsicum, large, finely chopped
• 1 celery, small, finely chopped
• 2 potatoes
• 2 teaspoons soya sauce
• 1 teaspoon chili powder
• 1 cup plain flour (maida)
• 1 tablespoons sesame seeds (til)
• 4 tablespoons refined oil
• oil, for deep frying
• salt to taste

Directions:

1. Boil the potatoes and mash them coarsely.
2. Heat oil in a wok / frying pan over high flame.
3. Add spring onions, carrots, french beans, capsicum and celery and stir fry for 3-4 mins.
4. Add the potatoes, soya sauce, chilli powder and salt, mix well and cook for another 3-4 mins.
5. Remove from the fire and cool the mixture.
6. Put a little mixture on each bread slice and cover with another slice and press well by hand.
7. Make a light paste of the flour in � cup water.
8. Apply the paste over the bread slice and sprinkle sesame seeds on the top (Alternatively, cut a small bread roll, put a little vegetable mixture inside and press firmly to close the rolls).
9. Heat oil and deep fry the bread slices / rolls. Serve hot with chilli sauce.

Picture courtesy: google

Roasted Pasta Salad

As my kid loves pasta, tried out this pasta salad. This salad can be served as an appetizer, a dinner accompaniment or as a main course. Vegetables like carrots, beans, peas, button mushrooms can be added and even shredded chicken can be added to turn this dish to a full meal.

Ingredients:

• 200gms (2 cups) penne pasta
• 1 green capsicum, large
• 1 red capsicum, large
• 1 tbsp olive oil / white oil
• 3 tbsp cream / mayonnaise
• 8 cups water (1 cup 200 ml)
• 1 tsp salt
• 1 spring onion, finely sliced (garnish)

Dressing:

• 4 tomatoes, large
• 3 tsp ready made tomato puree
• 1 tsp crushed garlic
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp red chilli flakes
• Salt to taste

Procedure:

1. Boil water in a large sauce pan, add a little salt and few drops of olive oil. Add pasta to boiling water, stir occasionally so that pasta does not stick to the bottom of the pan. Cook for 7-8 mins till pasta turns soft but firm. Remember not to overcook as the pasta turns too mushy.
2. Remove from fire and leave pasta in hot water for 2 more minutes. Strain water and leave pasta in the strainer till all the water drains out. Add 1 tbsp olive oil to the pasta to prevent them from sticking to each other.
3. Transfer the cooked pasta in a bowl, add cream / mayonnaise, mix well and keep aside.
4. Wash capsicums thoroughly and roast directly on the gas flame (make sure to roast lightly so that the capsicums are not blackened).
5. Remove from fire, cool and chop the roasted capsicums into small pieces. Add to the cooked pasta.
6. To prepare Dressing, blanch tomatoes in boiling water, remove from water, peel the outer skin of the tomatoes and grind in a blender to form a smooth puree.
7. Heat oil in a pan, add garlic, stir for 2 mins and add the fresh tomato puree, ready made puree, white vinegar and salt. Mix well and cook for 2 more mins.
8. Remove from heat and pour over the pasta and stir gently. Garnish with chopped spring onions, chilli flakes and oregano and serve with buttered bread.