To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges
Combine first 6 ingredients; set aside.
Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
Combine egg whites and egg, stirring well with a whisk.
Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Combine first 6 ingredients.
Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
Serve mixture over rice, and garnish with cilantro sprigs.
Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt.
Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.
Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender.
Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked brown rice
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides.
Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro.
2 teaspoons amchoor (dried mango powder) or 1 tbsp. lemon juice
1/2 teaspoon cayenne
1/2 teaspoon turmeric
Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
Trim okra stems without piercing pods (leave a bit of stem on).
Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.
1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup 2% reduced-fat Greek yogurt
1/4 cup cilantro leaves
Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender.
Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.
Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil.
Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.
1/2 cup(s) cumin seeds or less than Â½ cup if it is strong (Jeera)
1 large turmeric root (halkund)
4 cup(s) bhajani
4 cup(s) water
1/2 cup(s) oil
1/4 cup(s) white SESAME SEEDs
red chili powder
salt as required
asafoetida for taste
2 tablespoon(s) ajwain (ova)
coriander seeds powder to taste (dhane pood)
Roast all these grains separately in pan on medium flame or in microwave till it gets crispy and turned into pinkish red color.
Allow all of the grains to cool and then mix
Now break the turmeric root into small pieces and mix in the above grains.
Now get the all grains grinded from flour mill or use a good grinder to grind them into a very fine powder.
Chakali Preparation steps:
Take 4 cups of water in a deep pan and start heating.
Add ½ cup of oil , red chilly powder, salt, asafoetida, ajwain, sesame seeds, coriander seeds powder into water.
Boil it on high flame.
Once the mixture is boiled , turn off the stove.
Now add 4 cups of bhajani into that boiled water.
Mix Bhajani well to make a soft pliable dough.(Less soft than chapatti dough)
Allow it to settle and cool for 2-3 hours.
Once cooled , again with warm hands mix it well to make a dough ready for preparing chakalis
Now take deep pan with enough oil in it, so that 4-5 medium size chakalis can be fried at a time.
Heat the oil on high flame, and once the oil is sufficient hot turn the flame to medium.
Prepare chakalis on plastic paper or butter papers using chakali mold.
While adding chakalis to pan for frying , make the flame high and once added we can turn into medium flame and fry chakalis till it gets nice colour and when it stops bubbling with oil stable in pan, we can remove them.
Allow them to cool properly and then store in air tight container. Mostly Aluminum containers are good for it.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
Taste and add the remaining lemon juice, if necessary.
Serve with the yogurt, flat bread, or both, if desired.
In a 6- to 8-qt. pot, cook onion in oil over medium heat until softened, about 10 minutes.
Add garlic and cook 2 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Working in batches, stir in spinach and cook until wilted, about 5 minutes. Remove from heat and stir in yogurt and salt.
Serve with steamed basmati rice and warm naan (Indian flatbread).
Note: Nutritional analysis is per 1 1/2-cup serving.
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
4-5 tbsps milk
Dry roast and make a fine powder:
10-12 curry leaves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
oriander leaves for garnish
Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.
Note: Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup organic tomato puree (such as Muir Glen Organic)
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
3 tablespoons half-and-half
Chopped fresh cilantro (optional)
Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.
Servings: 4 (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced seeded serrano chile
1/4 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
1/2 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.
Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up.
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup chopped fresh cilantro
8 cups baked corn tortilla chips (6 ounces)
2 cups shredded romaine lettuce
1 cup diced peeled avocado (about 1 medium)
3/4 cup vertically sliced red onion
3/4 cup (3 ounces) shredded sharp cheddar cheese
6 tablespoons fat-free sour cream
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use.
Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro.
Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg).Press meat mixture into 8 muffin cups coated with cooking spray.
Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.
Loaded Potato Soup
Servings: 4 (serving size: about 1 1/4 cups) Total Time: 20 Minutes
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Preparation: 30 min Cooking Time: 1hr 20min Total Time: 1hr 50 min
2 bangkwang (turnip), peeled and shredded
1 carrot, peeled and shredded
2 tablespoons vegetable oil
4 cloves garlic, chopped
1 tablespoon soya sauce
1 teaspoon sugar
1/2 teaspoon white pepper
24 popiah skins
24 lettuce leaves
sweet soya sauce
3 lap cheong, sliced
300g cooked small prawns
5 hard boiled eggs, chopped
200g beansprouts, blanched
50g ground roasted peanuts
50g pork cracklings
In a large wok, heat the oil and add the garlic. Cook until fragrant then add the bangkwang and carrots, Stir and cook until soft. Season with soya sauce, sugar and pepper.
Place the filling mixture in a slow cooker and cook for 1 hour.
To assemble the popiah, lay a lettuce leaf on a popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and some minced garlic. Put a spoonful of filling and garnish with fixings as desired. Wrap popiah and eat!
Make ahead! Everything can be made ahead and refrigerated so save yourself the stress and spread the work out over a couple of days! Other ideas: Every family recipe is different: add tofu, cabbage, or three-layer pork.
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.