Posts Tagged ‘carrots’

Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

Ingredients:
  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
Method:
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

Nutrela Patties

Posted: March 23, 2011 by incidentalcooksuman in Breakfast, Indian Food, Snack
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I always keep a packet of nutrela chunks in my pantry because you can make so much out of it. When I am not in mood of elaborate cooking this always comes to my rescue. Throw in some veggies, potatoes and rice and add some soya chunks to have a wholesome meal.

Recently I have asked my hubby to get some soya chunks from Indian grocery store on the way to home. And  instead of getting soya chunks, he got a packet of soya granules. Those of you who uses this product will know that there is no difference in packet and both looks the same. And this granules are sitting in my pantry since then. So, in order to use this I decided to make some patties and it really turned out wonderful.

I am glad that he mistakenly got something good for me to try my hands on. Or else I would never have thought of getting these granules and making patties out of them. Even my son enjoyed eating couple of bites of the patties though it was bit spicy for him.

Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Ingredients:

  • 1 cup soya granules
  • 1 large potatoes
  • 1/3 cup frozen green peas, thawed
  • 1/4 cup frozen sweet corn, thawed
  • 1 small carrot, cut in small cubes
  • 1 green chilli, devined and chopped
  • 1 small red onion, chopped
  • 1 cup fresh methi leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worchesterire sauce
  • 1/2 cup bread crumbs
  • salt to taste
  • Oil for frying

Method:

  • Wash and pressure cook potato. Once cooled, peel and mash the cooked potatoes.
  • Keep soya granules in hot water for 5-10 minutes. Drain the granules and keep it aside.
  • In a hot boiling water, add carrots, peas and corn and boil for 5-7 minutes. You want veggies to be tender not overcooked, once done, drain the same and keep it aside.
  • In a large mixing bowl, add the mashed potatoes, veggies and rest of all the above mentioned ingredients.
  • Take a handful of mixture, form it into a smooth ball by lightly pressing in between your palms. Repeat the same to complete the rest of the mixture.
  • Make an assembly of three plates, one with bread crumb mixture, beaten eggs and soya patties.
  • Dip soya patties in beaten eggs and then in bread crumb mixture and slightly press to flatten it. Repeat the same to complete the rest of the patties.
  • Heat oil in a flat pan over medium high heat, fry the patties in hot oil on both the sides until golden brown and crispy. Do not turn to other side until one side is completely done. Drain excess oil on paper towel.
  • Repeat the same for the rest of soya patties.
  • Serve hot with ketchup and enjoy.
Nutrela Patties/Cutlets

Nutrela Patties/Cutlets

Upma

Posted: February 18, 2011 by incidentalcooksuman in Breakfast, Indian Food
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Recipe Yield: 4 Servings

Upma is a south indian breakfast dish. It is usually made with semolina which is also called sooji or rava.

Upma was never a favorite while growing up but now cannot have enough of it. I also like to add some veggies to my upma to make it wholesome. I think it’s the easiest and quickest dish to prepare and enjoy. So, here the recipe to my version of simple yet utterly delicious breakfast.

Upma

Upma

Ingredients:

  • 1 cup semolina
  • 2 1/2 cups of hot water
  • 1 tablespoon olive oil
  • 1 green chilli, de-vined, chopped
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 4-5 curry leaves
  • 1 small white onion, chopped
  • 2 tablespoon urad dal
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • salt to taste
  • fresh coriander leaves for garnish

Preparation:

  • Soak urad dal in water for 10-15 minutes, drain the same and keep it aside.
  • Dry roast semolina/rava/sooji until it just turn light brown. Once done, Keep it aside.
  • Heat oil in a pan, add mustard seeds and let it get splatter.
  • Add onions, green chillies, curry leaves, urad dal and cook for 2-3 minutes.
  • Now add the veggies followed by turmeric powder, coriander powder, garam masala powder and salt to taste. Add some water and cover the pan and cook until the veggies are tender. Then add the hot water and sooji, stirring constantly until it becomes thick. Upma is done when all the water is absorbed by sooji.
  • Switch off the flame and let it sit for some time. Garnish with coriander leaves to serve.

Vegetable Chop/Cutlet

Posted: September 13, 2010 by incidentalcooksuman in Baking, Indian Food
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Recipe Yields: 8-9 Vegetable Chop 

Vegetable Chop/Cutlet 

Vegetable chop is a popular snack in eastern part of India.  We would have this almost every evening during our summer stay in Kolkatta at my grandparents house. We would wait for our uncle to come home with this hot cutlets/chop in thongas (which is a bag made out of newspaper).  We would dig into his bag as soon as he came home and find things to indulge ourselves. 

Everyday something different to eat and enjoy. Good old days and memories which we still cherish and get nostalgic about. 

Vegetable Chop is a deep-fried snack with lots of veggies mashed and then coated with bread crumbs.  To make it bit more healthier I have decided to bake this instead of frying. It turned out exactly the same as in my memory and i was transported back in time. 

Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Ingredients: 

  • 1 small beet root, boiled, mashed
  • 1 small potato, boiled and mashed
  • 1 medium-sized carrots, boiled and mashed
  • 1 cup cauliflower florets, boiled and mashed
  • 1/2 cup frozen peas
  • 1 small white onions, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 3 green chillies, devined and chopped
  • 1/4 cup slightly roasted peanuts in oil
  • 2 tablespoon raisins
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh coriander leaves, chopped
  • salt to taste

For the coating 

  • 1/2 besan/chick pea flour
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup bread crumbs

Preparation: 

  • In a large bowl, mash all the boiled vegetable together, add salt to taste and keep it aside.
  • Heat oil in a pan, add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add turmeric powder, coriander powder, red chilli powder, garam masala powder and peas to the pan. Cook for 2-3 minutes.
  • Now add the mashed vegetables to the pan and cook for 2-3 more minutes. Turn off the gas and add peanuts and raisins to the mixture and mix altogether. Keep it aside to cool.
  • Meanwhile, prepare the coating batter by combining all of the ingredients mentioned above except the bread crumbs.
  • Now with the vegetable mixture, make elongated balls and keep it aside.
  • Line a baking sheet with parchment paper and preheat the oven to 375 deg farenheit.
  • Take the vegetable balls and dip it in the prepared batter properly and then coat each ball with bread crumbs and place on the baking sheet.
  • Repeat the above steps to complete the rest of the balls.
  • Once done, bake the vegetable chops in oven for 30-35 minutes turning once in a while. Cook until the chops are golden brown from outside.
  • Cool off and enjoy with ketchup and salads.
Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Vegetable Biryani

Posted: August 30, 2010 by incidentalcooksuman in Indian Food
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Recipe Yields: 5-6 servings

Vegetable Biryani

Who does not love to have this kind of rich and elegant food in their menu once in while. I said once in while because as every one know making Biryani is little bit time-consuming compared to the rest of foods. Especially on weekends it’s really difficult to put together such things as we are running around, cleaning, shopping and what not. Also, weekends are the only time when you will feel like having such kind of meal. At least at my house my mom would make this biryani which is just Heavenly, on weekends. When we all sit together and can enjoy this delicious Biryani.
Vegetable Biryani

Vegetable Biryani

So, here goes the recipe:
Ingredients:
  • 1 medium-sized white onion,cut in slices
  • 1 cup frozen green peas
  • 1 cup cauliflower florets
  • 1 1/2 cup green beans, cut diagonally into long strips
  • 1 beet root, peeled, cut in Julienne
  • 1 carrot, peeled, cut in Julienne
  • 1 cup green bell pepper, cut in slices
  • 4 garlic cloves, crushed
  • 1 1/2 teaspoon fresh grated ginger
  • 4 green chillies, deveined and cut in strips
  • 1 teaspoon chilli Powder
  • 4 tablespoons Olive oil
  • 1 large tomato, cut in big chunks
  • 1 tablespoons turmeric powder
  • 1 tablespoon ground coriander powder
  • 1 1/2 teaspoon garam masala
  • 1/2 cup roasted peanuts and cashews in oil
  • 1/4 cup dried cranberries
  • 4 dried bay leaves
  • Salt to taste

For cooking rice:

  • 2 1/2 cups basmati  rice
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1  tablespoon oil
  • 2 bay dried bay leaves
  • 1 Tablespoon butter

Directions

  • Wash basmati rice, drained and keep it aside for about 10-15 minutes.
  • Meanwhile, heat oil in a pan over medium heat and add thinly sliced onions followed by ginger, garlic, green chillies and cook until onions are translucent, about 2-3 minutes or so.
  • Add all the veggies starting from cauliflower, beans, peas, carrots and then beet roots and stir fry for 2-3 minutes.
  • Add tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt to taste. Cook the veggies for 5-6 minutes or until they are slightly tender.
  • Garnish with some of cilantro/coriander leaves. Once done keep it aside.
  • Heat oil in a pressure cooker, add cumin seeds, bay leaves and let it get slighty brown and then add the soaked rice, salt and stir well so that each of the rice grain gets coated with oil.
  • Add 4 cups of water and cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid.

For assembling Biryani:

  • Take a deep pan with a lid on it, heat the pan with 1 tablespoon of butter and spread all under the pan after it gets melted.
  • First spread a layer of rice under the bottom of pan, followed by layer of veggies, sprinkle chopped coriander, cashews , peanuts and dried cranberries on top.
  • Repeat it again with the layer of rice , followed by veggies , coriander leaves, peanuts, cashews and cranberries. The top most layer should be of rice, sprinkle all leftover coriander leaves, peanuts, cashews and cranberries .
  • Cover the lid of the pan and cook for 3-4 minutes. Let it rest for sometime and serve.
  • Serve with raita and salad.

Vegetable Biryani

Vegetable Biryani

One more closer look of the biryani..

Vegetable Biryani

Vegetable Biryani

Vegetable Pulao with Tomato Curry

Posted: August 20, 2010 by incidentalcooksuman in Indian Food
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Recipe Yields: 2 Servings

Vegetable Pulao with Tomato Curry

This is very simple yet deliciously good tasting meal. I make this kind of lunch on the weekends when I am not in a mood to make elaborate lunch but want to have something fancy. My mom use to make this dinner usually on some festival night when we are full with having sweets especially on diwali night but feel to have a light meal. I serve this pulao with simple tomato curry masala and a boiled egg. Its a wholesome meal to me anytime.

Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

For the Pulao:

  • 1  1/2 cups basmati rice, washed 3-4 times and soaked for 10-15 minutes
  • 4-5 cloves
  • 1 teaspoon cumin seeds
  • 2 dried bay leaves
  • 1 medium sized carrots, cut in cubes
  • 1/2 cup frozen green peas
  • salt to taste
  • 1 tablespoon olive oil

Preparation:

  • Heat oil in pressure cooker and add cumin seeds, cloves and let it get brown slightly and then add the bay leaves.
  • Add cubed carrots, peas and salt to taste and stir fry for 2-3 minutes.
  • Add rice and stir or mix well with the veggies and oil. Add enough water about 2 cups and close the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.

For the Tomato curry:

  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chillie, de-vined and chopped
  • 1 teaspoon grated ginger
  • 1 teapoon turmeric powder
  • 1/2 cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala owder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds

Preparation:

  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown .
  • Add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add crushed tomatoes, turmeric powder, garam masala powder, coriander powder, red chilli powder, salt to taste and cook until the oil seperates from the masala about 4-5 minutes.
  • Add 1 cup of water to make gravy and give a boil to it.
  • Serve with vegetable pulao and enjoy this as a lunch/dinner.
Vegetable Pulao with Tomato Curry

Vegetable Pulao with Tomato Curry

Recipe Yields: 4 servings

Meatballs and Macaroni Pasta Soup

I like to make meatballs and serve with spaghetti and sometimes in soup. The only meat we eat is chicken. So, I use ground chicken to make meatballs. This soup is so healthy that you will feel no guilt while having it. In whatever ways soup are always healthy to include in our diet. I have used some veggie and meatballs for this soup. Also, I like to make my meatballs in oven which makes my life easier who is going to stand near the stove to cook all of it. This is the best way to make in my opinion. Anyways coming back to recipe:

Meatballs and Macaroni Pasta Soup

Meatballs and Macaroni Pasta Soup

Ingredients:

For the meatballs

  • 1/3 cup chopped coriander leaves
  • 1/2 pound ground chicken
  • 1 small white onion, chopped
  • 1 green chillies, chopped
  • 1 teaspoon red chilli flakes
  • 1/4 teaspoon turmeric powder
  • 1 Extra large egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 tablespoon hot water
  • salt to taste

For the soup:

  • 1 medium-sized carrots, cut in small pieces
  • 2 celery stalks, cut in small pieces
  • 1 small white onion
  • 3 garlic cloves, sliced
  • 2 tablespoon olive oil
  • 6 ounce baby spinach, washed and trimmed
  • 1/2 cup macaroni pasta/elbow pasta
  • 5 cups chicken stock
  • 1/4 cup grated parmesan cheese

Preparation:

  • Preheat oven to 350 degree fahrenheit.
  • For the meatballs, place the ground chicken, bread crumbs, green chillies, coriander leaves, onions, red chilli flakes, turmeric powder, freshly ground black pepper, egg , salt and water and gently combine all the ingredients with your hand.
  • Make a small ball and place on a baking sheet lined with sliver foil. This will make around 15-17 meatballs depending upon the size. Bake for 30 minutes, until cooked through and lightly golden brown. Keep it aside.
  • Meanwhile, for the soup, heat olive oil in dutch oven over medium high heat, add garlic, onions and for 2-3 minutes.
  • Add carrots, celery and cook until they are slightly tender.
  • Add chicken stock and bring it boil and now add pasta and cook for 10-12 minutes.
  • Add the meatballs and taste the soup, if you need salt add it now. Cook for 2-3 minutes more.
  • Stir in spinach and cook for 2 more minutes.
  • Add half of the cheese to the soup and stir well.
  • Soup is ready to serve. Before serving sprinkle some of the cheese on top and enjoy.

Recipe adapted from Barefoot contenssa Back to basics Book by Ina Garten.

Once again thanking each one of you for visiting my blog and for all your lovely comments out here.

That’s all for now…have a nice 4th of July long weekend!    Tk care Guys!