Thursday, July 9, 2020

Vegetarian Vietnamese Summer Rolls with Spicy Peanut Sauce

When its too hot you don't want to stand in front of the gas and cook but at the same time everyone needs to eat, so that time something quick but healthy and tasty comes in mind. I made this rolls so many times and realized that it never made it on blog, So here sharing it vegetarian Vietnamese summer rolls. Its very easy to make, this is my way of making it with vegetarian version, but you can add boiled glass noodles, boiled shrimp, rotisserie chicken, radish , red peppers, cucumbers. I have used Jicama , its root vegetable and  very crunchy , carrots, mint leaves, Thai basil leaves and sprouts. I love jicama just like to snack on it. This goes perfectly with peanut sauce , I have added more sriracha to make it spicy.



Ingredients :

One packet of rice papers
3 big carrots cut it in matchsticks
1 Jicama, cut it in matchsticks
Lots of mint leaves, Thai basil Leaves
3 cups of Soy bean sprouts or mung bean sprouts

For Peanut sauce 

2 tbsp creamy peanut butter
2 tbsp rice vinegar
3-4 tbsp hot water to thin out peanut butter
1 tsp maple syrup
1/2 tsp red pepper flakes
1 tbsp hot sesame oil
1 tbsp Sriracha or more if you like spicy or less if you dont like too spicy

Mix everything and keep it aside, make this sauce before so the flavors can develop while you are making rolls.

Method :

Take one rice paper and just for 5 seconds keep it in warm water , making sure it don't break.

Put it on flat surface, put first mint and basil leaves and layer other vegetables as you do on one corner of the sheet.

fold it from the side and top and then fold in the edges towards the center and continue rolling the filled wrapper until its closed.

Continue this with each wrappers.

Since its a rice wrapper, it stick, so I made 4 at a time and feed it to the family, didn't wanted to make all and then eat everyone together.

You have to change the hot water while in the process.

If you dont want to eat in the middle of making, you can cover the rolls with damp cloth so it wont be sticky.

To serve, cut it in half and put some sauce in the middle and dip it and enjoy it.











Thursday, July 2, 2020

Tofu and Broccoli in Chinese Brown Sauce

This Brown sauce is basically an all purpose stir fry sauce. You can make this and store it for 4 to 5 days in a seal jar in fridge.  The most famous brown sauce recipe is Chicken and broccoli but to make it vegetarian  I have used Tofu and instead of dark soy sauce , I have used light one hence the light brown color but you are not worried about salt content go ahead and use dark soy sauce. I made a meal out of this, with the side of rice and noodles and baked spring rolls.

If you are like me who loves spicy Chinese food, then increase the amount of red pepper flakes or sriracha or fresh Thai chilies. For sweetener, I have used maple syrup you can use agave, regular sugar syrup. To make it Gluten free, you can use GF dark soy sauce , you can mix light and dark both and to make it vegan, Tamari sauce is fine too and soy free alternative , you can use coconut aminos.


Ingredients :

1 Block of tofu Pressed and  dry
10-15 branches of broccoli
2 tbsp cornstarch for tofu
2 tbsp oil

For sauce : 

1/2 cup vegetable broth
3 tbsp soy sauce
2 tbsp vinegar
2 tbsp maple syrup
1/2 tsp sesame oil
1/4 tsp red pepper flakes
1/4 tsp paprika
1 tbsp corn starch
few rounds of fresh grated black pepper


1/2 tsp oil
4 tsp fresh minced garlic
2 tsp fresh minced ginger

Method:

Cut the tofu in small squares and put corn starch in it and mix it and keep it out.

Blanched the broccoli for 1 minute in hot water or if you like soft broccoli then for 2 minutes.

Mix all the ingredients for the sauce except oil and ginger and garlic.

Heat oil in a pan , cook tofu till its brown from all the side. Keep it aside.

In the same pan, add oil ,  add ginger and garlic and saute for a minute.

Whisk the sauce again and pour it in to the pan, bring it to a boil.

Add cooked tofu and broccoli and mix it nicely.

Simmer for few minutes until sauce thickened, stirring carefully.

when its thick, shut off the gas and serve immediately over the rice and Enjoy.

You can just make sauce and use it as dip or when it cool , store it in a jar. But I like to make it fresh every time.











Wednesday, June 24, 2020

Vegetable Meatballs in Butter Masala Sauce

Its very easy to make butter masala gravy at home, you just need some basic ingredients and mix well and you are done, I have used meatballs in it but you can use chicken, paneer, mix vegetables and its done, only time consuming in this recipe is when you have to sieve the gravy once its cold , but the outcome is awesome so its all worth it. I have take this recipe from Rohan Bhatt from Foodaholics groups in Facebook.



Ingredients : 

2 cups diced tomatoes
1 cup diced onions
1/2 cup cashews
4 whole dry red chilies (De seeded)
5 vegetarian meatballs
2 tbsp butter
1 bay leaf
4 cloves
4 green elichi pods
2 small sticks of cinnamon
1 tbsp each ginger and garlic paste
1 tbsp honey
Salt as per taste


Method :

Heat oil in pan, add tomatoes, onions, cashews and dry chilies and all whole masala in it.

Add glass of water and cook on low flame for 20-30 minutes.

Switch off the flames and take out , bay leaf, cinnamon.

When mixture is cool , make  a puree of it , no extra water needed.

In the same pan, add 2 tbsp butter, when its hot, add ginger garlic paste.

Either you can sieve the gravy and keep it in different container or you can directly sieve it in pan.

Add water and let the gravy boil for few minutes.

Add honey and salt.

Add meatballs  / paneer / chicken what ever you are adding and cook for few minutes.

In the end , add crushed kasoori methi and enjoy hot with home made tandori roti or paratha or rice.

I had it with home made tandori roti.














Tuesday, June 16, 2020

Frozen Yogurt Fruit Cups

When its hot and humid outside, everyone wants something cold to eat or drink. How much ice cream or shakes you can make? Here , a new and a healthy way to beat the heat. Its called frozen yogurt cups, This is a basic recipe, just vanilla Greek yogurt , some fruits and freeze it and its ready. For variation, you can add granola first, then yogurt and then fruits or Granola, yogurt and peanut butter and fruits. If you dont have Greek yogurt, you can hang the curd, add honey and vanilla essence  and use it.



Ingredients for 6 cups

1 cup Greek  Vanilla yogurt
1 tsp Honey
Few Blue berries, strawberries
2 tbsp melted peanut butter

Method :

In a bowl, take yogurt and honey and mix it.

Take a muffin pan, add the muffin wrap in it.

Put 3 tablespoons of the mixtures in 6 muffin tins.

Add as per your desire, peanut butter and fruits.

Freeze for at-least two hours

Take it out , removed the wrapper and enjoy

You can make it in Popsicle molds also.
















Thursday, June 4, 2020

Soy Chaap Tikka Masala

So I used half of my can for soy chaap to make Mediterranean bowl, rest I used it for 3 different ways. I made tikka, then use some of the tikka to go in the gravy and still had the leftovers to make wrap. So One recipe serves three different purpose.

For the tikka its very simple recipe, the way everyone make paneer or chicken tikka , its the same recipe.



Ingredients : 

Marinade 

6 tbsp Dahi (yogurt)
2 tbsp Kashmiri chili powder
1/2 Tsp chat masala
1 tsp Crushed kasoori mehi
1 tbsp roasted cumin powder
Salt as per taste
1/2 tsp garam masala
few fresh leaves of mint  and coriander chopped

Mix this and add chopped chaap pieces in it. and let it marinade, for 30 minutes or if you can do it overnight  , its better.




Once its marinade for good time, you can grill it , or cook it on tawa or open flame , which ever way you prefer.

You can sprinkle lime juice an chat masala on top and have it as it is with onions and green chutney.






But we are making masala so let's make gravy now.

Ingredients :

1 large chopped onion
1 large tomato chopped or half cup tomato puree
2 tbsp green garlic chopped , if not then its totally fine
2 tbsp oil
Whole spices - cinnamon, green cardamom, dry red chilies, bay leaf
2 tbsp ginger garlic paste
2 green chilies finely chopped
1 tbsp red chili powder
1 tbsp cumin coriander powder
1/2 tbsp turmeric powder
salt as per taste
1/2 cup whisked yogurt
1/2 tbsp crushed kasoori methi
1 cup soy chaap tikka

Method:

Add oil in pan, add whole spices in it and when it becomes fragrant, add onion and cook it till it becomes little brown, add tomato and green garlic if using it and cook till it leaves oil.

Add ginger garlic paste , green chili and powder masala and mix it and cook for 2 minutes.

Add salt and depend upon your like, add water to make the gravy.

Add kasoori methi and soy chaap in it and cook for 2 minutes.

Once done, have it with paratha or rice.




Boil it and mix it nicely

Add yogurt and mix it nicely.

I didn't stop there , I knew next day for lunch for kids I was making paneer kathi rolls  so I saved few to make kathi roll for me.


so in  this difficult time , with one ingredient you can make lot of variation so you can get bored.


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