Friday, May 14, 2021

Vegetarian Japanese Kare (curry) and Rice

Curry Rice or Kare Rice is brought to Japan by Britishers when they rules Japan. So its mixture of Indian flavors and Japanese but its very different than Indian or Thai curries. Japanese curry is very thick like a stew and its perfectly go with rice. Japanese curry is a mixture of flour , butter and curry powder. You can make it vegan by adding oil instead of butter. You can find readymade curry cubes just like chocolates cubes in store but I didn't wanted to buy it in packet and missed out that home cooked feeling. So I made it from scratch and it was easy and it smells so good. 

You can choose your own vegetables but don't keep all soft vegetables, firm vegetables like carrot, potato, mushroom really goes well in this curry and its like a stew consistency so that kind of vegetables goes well too. Always cut your vegetables in same length so it cooks at same time. Don't overcook vegetables , mushy vegetables ruin the dish. and try to use colorful vegetables to give dish nice look, after all we are eating with the eyes first. 




Ingredients : 

Curry roux: 

3 tbsp. unsalted butter
4 tbsp. all purpose flour
1 tbsp. curry powder
1 tbsp. garam masala
1/4 tsp. Cayenne pepper 

Curry ingredients : 

1 onion cut in match sticks
1 carrot
1 each red and yellow pepper
1/2 tofu - cubes
1 sweet potatoes
4 mushrooms
4 asparagus
1 tsp grated ginger and garlic each

Seasonings 

1 cup Vegetable stock
salt and pepper as per the taste

Method : 

To make the curry roux : 


In a non stick pan, melt the butter completely over medium heat and then add the flour. Stir to combine the flour and butter. The mixture starts as thick but it will becomes more liquid form. Reduce the heat to low and continue to stir for 15 or so minutes. 

The mixture will darken in the color , make sure you don't burn it , it just have to be right color not to brown or black, 

Add 1 tbsp. curry powder and mix well. Add 1 tbsp. garam masala and cayenne pepper powder. 

Mix well to combine and cook stirring for 20 seconds more. Then transfer the roux in to a bowl and keep aside. 

Now lets make curry :

In a same pot, add vegetables texture wise, first goes hard vegetables who take more time to cook and then rest. 

Add ginger and garlic and mix. 

Let the vegetables steam for 5 minutes. 

Add vegetable broth and  add 2-3 roux  mix and mix it together , add more broth if you think your curry is too thick. or add more roux if its too thin. 

cook for a minute till all nice and mixed. 

Serve hot with just plain white rice. 


















Wednesday, May 5, 2021

Copycat Taco Bell Fiesta Potatoes - Air fried

Taco Bell's fiesta potatoes are favorite in my home since the beginning, but when they discontinued last year , kids were sad , its like something is missing but now its back on the menu so all good but that teach me that get ready if that happens and to enjoy it any time , why not to make it at home. Its so easy and you can make enough from one potato to feed the family and above all its , air fried so its double happiness. 

You can use standard russet potato since its very high in starch. If you like you can leave the skin on the potatoes or not. You can not limit yourself with just the potatoes bowl, you can make it potato taco, potato burrito and more cheese, guacamole, Pico , sour cream and hot sauce and make a meal out of it. 

Same way you can make Nacho fries too. Instead of cutting potatoes in cubes, cut it length wise. 


Ingredients : 

2 Diced russet potatoes
2 tbsp. all purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper powder
salt and pepper as per taste
cheese and sour cream as per the taste
2 tbsp. oil

Method : 

Wash and peel potatoes and cut into 1/2 inch to 3/4 inch cubes. 

Rinse well and pat dry with a pepper towel. 

In a bowl, add flour , onion, garlic , paprika powder, cayenne powder, salt and pepper and mix it. 

Drop potato chunks in to the flour and coat well and then shake off excess flour and keep it aside. 

Heat a pan with oil in it. 

When oil is hot, add seasoned potatoes in it and cook on high flame for 5 minutes. 

Mean time, in your air fryer tray  , put the aluminum foil and take out the potatoes and spread it on single layer. 

Turn on air fryer for air fry mode  for 375 for 15 minutes and cook it. I like to move the sides every few minutes. 

If you think its not ready after 15 minutes , you can air broil it to give that nice brown color. 

Take it out and put it in serving bowl , add the sour cream and nacho cheese to top and enjoy it. 

If you don't want to use air fryer, you can always deep fry it. 











Ended a meal with churros. 







Thursday, April 29, 2021

Tater Tor Chat

We love our chats right, spicy, tangy, sweet , crunchy what not to love about it. But when you want to east something fast and don't have time to prepare, this tater tots comes in handy. I just love tater tots and come on who don't like potatoes. This tiny bits is always comes in handy for a breakfast but to use it chat it was awesome. When I got the package I was looking forward to make this one and my husband also suggest me that make a post about it , I said I am way ahead of you. 

So basically you don't need any fancy ingredients but if you want to make fancy you can,  by adding pomegranate seeds and raw mango pieces. I just wanted to have it for quick weekend lunch so I made it what I have it on hand. Just tater tots, onion, tomatoes, boiled brown chickpeas and chutneys and sev. And done. 





Ingredients : 

2 cups of tater tots
1/2 cup boiled brown chickpeas
1 chopped tomato
1 chopped red onion
cilantro mint chutney & tamarind date chutney as per taste
3-4 tbsp. finely chopped cilantro and mint
Chat masala on top to sprinkle , if you dont have one use fresh lime juice
1/4 cup sev 

I don't like sweet yogurt but if you want please go ahead. 

Method : 

I air fried my tater tots and made it little crunchy. 

Let it cool it for 5 minutes. 

Add chopped onions, tomato, chick peas. 

Then add cilantro mint chutney, tamarind date chutney. 

Sprinkled sev and chat masala on top and serve immediately. 










Thursday, April 22, 2021

Vegan Gyoza

Gyoza is nothing but the very recent innovation by Japanese. Its a type of dumpling which I made it vegan. The main difference between dumpling and gyoza is dumpling is made of wheat flour dough wrapper meat and/or vegetables and either steamed, pan fried, deep fried or boiled. White gyoza is a thinner dumpling wrapper and more finely chopped stuffing and most commonly pan fried to create a wonderful crispy texture with unique flavors.

Here I have used simple stuffing with cabbage, carrot, soy granules , ginger, garlic and basic spices. I have pan fried it to create a crunchy texture but you can simply steamed it and enjoy it too. 
Ingredients : 

2 cups of finely chopped or grated green cabbage
1 carrot grated
1/2 cup soaked and squeezed  soy granules
1 tsp. salt 
1 clove garlic chopped
2 tsp grated ginger
1 tsp sesame oil
pinch of black pepper
20 gyoza wrapper

for dipping sauce
2 tbsp. white miso
1 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. chili oil

Method : 

Mix grated cabbage and salt in a bowl and let it sit for 10 minutes to release the cabbage moisture. 

After 10 minutes, squeeze out water from cabbage either with hand or with clean kitchen towel. Place it back in bowl along with rest of the ingredients. 

Mix stuffing mixture well except wrapper. 

Take one gyoza wrapper on your palm, slightly wet the edge with water. 

Place 2 to 3 tsp filling in the middle, fold as a half moon shape and tightly seal it. You can make what ever design or shape you want it. I kept it simple. 

Make all till either your ran out with wrapper or with stuffing. 

After that if you are steaming it, heat a steamer with water in it and place the gyoza on steaming tray and steam it for 10 minutes. 

For pan fried version , heat a 8 inch skillet over medium heat , add cooking oil to cover bottom of skillet. Place 6-8  gyoza depend upon the space. Quickly mix 2/3 cup f cold water and 2 tsp all-purpose flour in a bowl and pour into skillet. 

Cover immediately and let it cook until its fully cooked and most of the moisture is gone , it will take 5 to 6 minutes. 

While gyoza is cooking, make the dipping sauce by mixing all ingredients or you can make your favorite sauce. 

Carefully place gyoza on a plate and serve with dipping sauce and I had it along with miso soup with tofu and broccoli.  











Thursday, April 15, 2021

Chettinad Potato Fry

This is a super simple  side dish for any meal or just by itself. Chettinad ( a small region in the 
Tamil nadu) cuisine is famous for its spices so making fresh spice powder and use it in dish is super flavorful. This is a simple potato roast cooked just different way with freshly ground spices. Traditionally you can make it with baby potatoes but I had leftover boiled potatoes so I just used that one. The leftover spice mix I used it in my other regular curries and enhance the taste. 

This dish goes really well with puri, paratha or roti. I had it along with my Chana masala. 


Ingredient for the spice mix 

2 tsp cumin seeds
1 tbsp. coriander seeds
5 Red dried chilies whole
1 tsp Black pepper corn
1 tbsp. urad dal
1 tbsp. chana dal

For the potato fry : 

2 cups boiled potatoes, cut in squares or 15  boiled and peeled baby potatoes
1/2 cup onion chopped
6 to 7 curry leaves
1 tsp. Mustard seeds
salt to taste
1/4 tsp. turmeric powder
Pinch of Hing
2 tbsp. oil

Method for Chettinad spice mix 

Dry roast all the masala ingredients for 5 minutes on a medium to low flame. Let it cool down completely. 

Grind it to a coarse powder.

You can make in in bulk and store it in airtight container in the fridge. It stays fresh up to 2 months. 

Potato Fry : 

Heat oil in a pan.  Add mustard seeds and let it splutter. 

Add curry leaves and onions and sauté till onion becomes translucent. 

Once onion gets soft , add potatoes and mix it and cook for 2- 3 minutes. 

Now add salt and 3 tbsp. or more depend upon your testbeds. Mix nicely and let it cook on low to medium flame for 5 to 6 minutes until all masala coats to potatoes nicely. 

Turn off the flame and sprinkle some coriander leaves and enjoy it with rice, sambar rice or plain rice. 























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