Healthy Moong Sprouts StirFry GSB Style

Us GSB's always like it simple. This is one of my favorite preparations. Its healthy and also very tasty. You'll be surprised how simple it is to prepare. I prepared this dish in my hostel room on an induction cooktop. Do try it out.

Moong's also known as Golden gram,Mung bean,Green Gram.

Preparation time: 15 minutes

Difficulty level: Very Very Low

Serves: 4

Ingredients:

• Moong Sprouts- 1 Cup
• Refined Oil - 1 Tbsp
• Mustard Seeds - 1 Tsp
• Curry Leaves- A few maybe 6-7
• Asafoetida(Hing)- 2 Pinches
• Dried Red Chillies - 4-5 (Cut Up )
• Salt to Taste

Method:

Boil the Moong Sprouts till they are soft and properly cooked. Strain it out and keep aside. Heat oil in a wok and add the mustard seeds. Once they start popping add the cut red chillies and the curry leaves. Stir for a bit and then add the boiled moong sprouts. Add a bit of water, salt and the hing. Cook till the water is all gone. Serve with Chapatis or Rice.

Chef's Tips:

• You can also pressure cook the moong sprouts.
• Induction Cooking is a very healthy and economical way to cook food.
• You can also add a bit of Jeera for an extra zing!!

                                          Bon Appetit!!

Swirly Choco Coco Rolls (Bounty)

I’ve always had a soft corner for chocolates and used to pester mom to learn some chocolate related recipes. This recipe is my mom’s way of pleasing that nagging old sweet-tooth. If you ever wanted to try out a recipe in a “Cooking Without Fire” Challenge this is the recipe for you.

Preparation time: 30 minutes

Difficulty level: Low

Serves: 20

Ingredients:

2 Plastic Sheets (30x30cm)

Milk - About 1 Cup

Ghee or Butter for greasing the sheets.

For the Choco Layer:
Powdered Biscuits (preferably marie biscuits) - 2 Cups
Cocoa Powder - 1 Cup
Sugar Powder - 1 Cup

For the Coconut Layer:
Desiccated Coconut - 2 Cups
Milk Powder - 1 Cup
Sugar Powder - 1 Cup

METHOD

• Mix the ingredients for the two layers in separate bowls.
• Add milk to both the bowl just enough to form a dough, just the way u prepare chapathi dough.(for the coconut layer just add teaspoon milk first and knead,the milk powder starts becoming liquidy due to moisture content in the desiccated coconut)
• Grease the two plastic sheets with oil/ghee properly. 
• Make medium sized dough balls of both the layers.
• First place the choco layer dough ball on to the plastic sheet, flatten the ball into a round chapatti like form, around 3-4 millimetres thick.Do not make the layer rolled out thinly, let there be enough thickness for the cocoa layer to hold the coconut layer intact while rolling.
• Repeat the same with the coconut layer and place it over the choco layer.
• Roll the two layers as one like you roll a carpet or a spring roll. Repeat the same for the other balls. 
• Refrigerate the rolls for around 1 hour. Later remove and cut into small slabs.

Chef’s Note:

• I recommend that you use only Cadbury’s Cocoa Powder.
• If you are using milk powder that has a lot of sugar, reduce the amount of sugar powder you put into the coconut layer mixture.
• While kneading the dough for the coconut layer, be careful while adding milk as both milk powder and the sugar powder tend to make the dough very very sticky.
• If you do not find desiccated coconut in the market make it at home in your microwave oven. Grate the required amount of coconut. Lay it on a flat plate. Microwave it for 5-6 minutes, mixing it once in a while so as to not burn it. Leave to cool and Voila! Your Desiccated coconut is ready. However always take a bit more of coconut grating than the required recipe as it shrinks while desiccating.
• If your unable to make chapathi form from the coconut layer then you can spread the coconut mixture thoroughly on top of the cocoa layer n roll.
• If you are preparing desiccated coconut at home and you do not have a microwave then make use of the coconut which you had broken the previous day or break a fresh coconut and keep in sunlight or dessicate the coconut n then keep it in sunlight till moisture contents goes.

                                        Bon Appetit!

Momos or Steamed Dumplings

Ever been to oriental restaurants and thought was the white globs the people around you ordering are? Or wondered how those small tasty treats are made? Well Momos are Tibetan food. They are also called Tibetan Steamed Dumplings. The Chinese versions are called Dimsums. They require very little oil and are prepared with steam. That is why momos are easily digestible and are very nutritious. The filling also known as the pitthi can be vegetarian or even non-vegetarian. Here I am providing the recipe for both herbivores and omnivores. (I mean veggies and non-veggies).

Preparation time: 45 Minutes

Difficulty level: Low

Serves: 6 

                                                           Depends on what you decide

Ingredients

For The dough:

Maida – 200 gm (2 small bowls)
Ghee or oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

For the filling or pitthi: 

Veggie Filling:

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Mushrooms- 1 Packet (Finely Chopped)
Carrots – 2 (grated)
Green peas – half small bowl
Cottage Cheese – 100 gm
Butter or oil – 1 Tbsp
Black pepper - ¼ Tsp
Green Chilly Paste – 1 Tbsp
Soya Sauce- 1 Tbsp
Red Chilly Sauce(Optional)- ½ Tbsp
Ginger-Garlic Paste- 2Tbsp

• Salt – as per taste

Non-Veggie Filling:

       Shredded and Boiled Chicken  - 1 Cup
       Capsicum – 2
       Cabbage – 1 small bowl (finely cut)
       Mushrooms- 1 Packet (Finely Chopped)
       Carrots – 2 (grated)
       Cottage Cheese – 100 gm
       Butter or oil – 1 Tbsp
       Black pepper - ¼ Tsp
       Green Chilly Paste – 1 Tbsp
       Soya Sauce- 1 Tbsp
       Red Chilly Sauce(Optional)- ½ Tbsp
       Ginger-Garlic Paste- 2Tbsp
       Salt – as per taste

For the Tibetian Chilly Sauce:

Refer to this recipe.

Method:

• Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
• Take Butter in a pan and heat.  Add the ginger garlic paste and fry it a bit. 
• Then add the capsicum, cabbage, carrots and peas. Cook for 5-10 mins.
•  Add the sauces, Pepper powder and salt. Cook till the water is reduced and the mixture starts leaving the oils. Then add in the mushrooms and chicken( if it’s the non-veggie version). Again cook till the mixture is dry.
• Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
•  Put pitthi in the center of the flattened dough and by folding from all the corners close it (like you do when you prepare Modhaks). Like this prepare the entire dough into pitthi filled pieces. Steam for 10 minutes.

Serve while hot and along with the Tibetian Chilly Dip.

Chef's Tips:

• The best way to cook momos is to steam them in a bamboo basket. If you do not have such a basket, you can also use an idli steamer. Just keep the momos in the slots meant for idlies and cook for 10 mins.
• If you do not have an idli steamer you can make a substitute momo steamer yourself. Take a big wok and fill it with water. Keep a wire rack if you own one or a makedo stand using another utensil. Keep a plate on this stand and place the momos onto the plate. Then cover up the entire assembly with a plate or a huge bowl and voila! You have yourself a momo steamer.
• You can even substitute Maida for healthy Wheat flour and even place cheese slices on the dough before adding the filling. The steam will melt the cheese which will delight the kids even more.

Do try out the recipe and leave your comments.

                                      Bon Appetite!

Tibetian Red Chilly Sauce

The Tibetian Red Chilly Sauce is an awesome combination with Momos or Spring Rolls. Then again it can go with anything. Idlies, Chappati, Chinese Manchurians etc… Try out this Recipe with Momos.

Ingredients:

• 100 gm garlic cloves  
• 25 dried red chillies
• 1 Tbsp sugar
• ¾ cup vinegar
• 2 Tbsp vegetable oil  
• Salt to taste

Method:

• Soak the red chillies in the vinegar for about one hour.
•  Take them out of the vinegar and keep the vinegar aside. 
• Using a mixer, Blend the garlic cloves, chillies, sugar, salt and oil into a fine paste. 
• Use the vinegar to form a smooth n glossy paste(best if all of the vinegar is used), do not add water. Blend till the mixture forms a smooth paste. The sauce is ready to be served.

Veg Pulav

The very first thing I started experimenting with is Veg Pulav... Getting different kinds of recipes from my neighbour, watching my aunt prepare her pulav is mostly what inspired this version of a simple basic VEG PULAV... I prefer adding loads of vegetable n spices to my version as it is the only way my sister will eat most of the vegetables..


Preparation Time:45 mins
Difficulty Level:Low
Serves:4




Ingredients

• 2 cups basmati rice
•  kasuri methi 
• Vegetable oil or ghee

Spices:

• Cloves               6-7
• Star Anise          2Nos
• Bay Leaf            2Nos
• Cinnamon Stick       1
• Peppercorns         6-7
• Green Cardamom         2
• Cumin Seeds(Jeera)      1Tsp
• Salt to taste

Vegetables(all chopped)

• Beans                  1cup
• Mushroom          1cup
• Sweet Corn/Green Peas       1cup
• Carrot                 1cup
• Tomato               1big
• Onion                  1 Big
• Coriander Leaves

To be made into a paste using a mixer:

• 2 Onions
• 6-7 Garlic cloves
• 1 inch Ginger piece

Pre-Preparation:

• Chop all the vegetables and keep aside
• Clean the rice using water thoroughly(atleast twice). Drain the water from the rice and keep it aside for later use.
• Keep the paste ready.
• In case you are using packaged green peas/sweet corn wash them thoroughly. If you use fresh supply de-shell the peas.
• Place 3cups of water on medium heat and get the green peas/corn to boil
• Using a mortar n pestle crush the Cardamom,peppercorns,cloves.

Method:

• In a pressure cooker add 5-6tbsp oil. Once the oil has heated added cumin seeds to it.
• When the cumin seeds crackling add all the spices(except salt) to the oil and fry for a minute.
• To the spices add the ginger-garlic-onion paste and fry the paste for 1-2 minutes
• Add all the vegetables(except corn/green peas/onion) and fry them.
• Add the washed rice to the cooker and fry the rice properly for 8-9 minutes.
• To the rice pour the boiling water consisting of green peas/corn just untill all the rice grains are covered with water.
• Add salt to taste,tomato and 1tbsp kasuri methi,coriander leaves to the rice mixture and mix.
• Close the lid and place the whistle on top.
• Just when you feel the whistle's about to blow, lower the heat n simmer cook for 2-3minutes.
• In a different pan take 2tbsp oil and fry the chopped onions to golden brown colour.
• Open the cooker lid when all the steams out and mix in the golden brown onion
• Veg Pulav ready to be served.

Handy Tips:

• If you do not like the taste of whole spices you can powdered the spices and add the powdered mixture. Else you can add all the spices into a muslin cloth and put tat cloth into the corn/green peas boiling water and remove the spice bag when you pour the water into the cooker
• Always add onion to you pulav at the end. If you add onion at the beginning by the time the pulav is ready all the taste of the onion is lost. Adding caramalised onion to the pulav at the end enhance the taste of any pulav by tenfolds.
• If you do not want to add corn/green peas just add boiling water. Adding Boiling water just cooks the rice sooner. Other way is to add normal water till all rice grains are covered, get it to a boil and place the cooker lid, get one whistle n simmer cook for 2-3 minutes
• Never add more water the rice will go all gooey which you do not want. Always add water just as to cover the rice granules
• The usual water to rice ratio for basmati rice is 2:1. Sona Masuri takes a cup more than basmati.

Tips-o-galore

 

 

Lemony Snicket:

Do you shove the fresh lemons you just bought into flimsy supermarket plastic bags.? Then finally find them all to have hardened into rocks within a week.? Here's the perfect solution to all your lemony preservation problems. Lemons if stored at room temperature, can last maximum up to a week before they start drying up. To preserve these sour buggers for a longer duration coat them with coconut oil and refrigerate in an open container. Even lemons need to breathe you know!!!!

Glistening Onion Tears:

Onions are a great addition to a dish but cutting them up is the most frustrating job ever. These nasty buggers not only make your hands stink but also end up turning you into a milksop. Many a brave chefs have ended up cutting their digits in the never ending war against the onion. The Solution.?

1. Hold a wooden spoon in your mouth as you chop them. This is one of Grandma's kitchen tricks. It really works like magic.

2. Put the peeled onions in a tub of warm water before you start chopping them. You can then use the same water in your dish if you want to save the essence that was lost in the process.

3.Refrigerate or freeze the onions before chopping. Again this is not a fully effective solution as the cons include the losing of the flavor and essence of the onions. 

 

 

This are the 2 tips for the day. Have a great time cooking.

 

                                                       Bon Appetit!!! 

Mojito

A Mojito (pronounced Mo-hi-to) is a traditional Cuban Cocktail. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, refreshing citrus and mint flavors is intended to complement the potent kick of the alcohol, and have made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume). You can even make a "Zero-Proof" Mojito by just skipping the alcohol in it. Such a Mojito is called a Virgin Mojito or "Nojito".

Preparation time: 5 minutes

Difficulty level: Low

Serves: 1

Ingredients:

• Lime                       1 Big
• Mint Leaves            8-10
• Vodka                     30ml
• Sprite/7up               300ml     
• Ice Cubes                        
• Lime Slice to Decorate

First start by cutting the lime into 1/8ths. Use a mortar and pestle to just crush the lime and mint leaves slightly so that the mint starts         leaving its oils. 

 

 

Now transfer it all into a salt rimmed glass. Add the ice and sprite. Garnish with a lime wedge.

Other Variations:

A Mojito is essentially a drink made with Sugar Syrup and White Rum. The version I've given here is the Vodka Mojito. Here are some other variations to the really easy to make drink. 

• A Mexican Mojito uses the Mexican native tequila instead of rum as a primary alcohol, and simple syrup instead of sugar for a sweetener. To simplify production, some restaurants will add mint leaves and peppermint extract to premade margaritas for Mexican Mojitos.

• A "Dirty Mojito" uses spiced rum, brown sugar syrup, lime , crushed mint and soda.

• A Mojito without alcohol is called a "Virgin Mojito" or "Nojito"

• An "Apple Mojito" uses apple-flavoured liqueur as well as rum.

• An "English Mojito" uses gin in place of rum and sprite as a substitute for sugar/soda.

• A "Mojito Royal" is a mojito with Champane instead of club soda.

• A "Morelli Mojito" refers to a mojito made with Red Bull instead of soda water and Raspberry vodka

• A "lychee mojito" is a mojito made with lychee syrup or liqueur and is popular in Hong Kong

 

 

  How to Rim a Cocktail Glass

 

More than just a decorative flourish, salt adds a flavorful grace note to the liquid ingredients in a Cocktail, balancing out the sweetness of the Triple Sec , the tartness of the lime juice, and the heady warmth of the Alcohol. Trick is, you want to enjoy the salty taste and deliciously coarse texture briefly with each sip without it completely overwhelming - and spoiling - your drink.

 

 STEP 1

 First, fill a saucer with a quarter of an inch or so of kosher (not iodized table) salt. Next, moisten the rim of the glass with a lime wedge by cutting a shallow notch into the flesh of the fruit, then slipping it over the rim of the glass, as though to garnish it (as pictured above, bottom left). Now draw the lime along the entire rim, squeezing gently (not so hard that it drips), until the edge is uniformly moistened. It should make a nice clean line.

 

Now the Secret
You want to make sure the salt goes on the outside of the glass only - not the inside, where it’s liable to fall into the liquid and wreak salty havoc. So, now, rather than pressing the entire rim into the saucer at once, cookie-cutter style, try this: Tip the glass on its side, parallel to the saucer (as pictured above, bottom right). Gently roll the glass's stem between your fingers, tapping the rim gently in the salt "sandbox" until the entire outer edge is covered. Shake off any loose grains into the sink, and you’re done. Your glass is now ready to be filled with a freshly-shaken Cocktail.

Some Bonus Tips

 
• Some bartenders prefer to stop halfway, leaving a portion the glass’s rim bare, so that the salt forms an elegant crescent moon.
 
• When making drinks for a large crowd, glasses can be rimmed several hours ahead of time and left to dry.
 
• Leftover salt from your drink-making session can be put away in a small container (separate from your main stash) and saved for next time. Or, if it's the end of season for you, use the orphaned salt for scrubbing wooden cutting boards or cast-iron pans.

Other Uses
This technique will of course work for any mixed drink that calls for a flavored rim, such as superfine sugar or Cocoa Powder.

 

Cheers Guys Enjoy!!!

 

The Preparation & Photos Courtesy our Zaayka Team Photographer Nitin Shanbhogue. Thanks Dude!! I'm sure you had hell following instructions over the phone.

 

The rimming photo courtesy http://www.thekitchn.com and wikipedia