Vegetable Gyoza

Gyoza is a Chinese dumpling, party-pleasure appetizer, which is very popular in Asia. Gyoza is also known as Momos and Jiaozi etc. Gyoza can be boiled in water, deep fried, pan-fried, or steamed. They are usually served with soy dipping sauce.

Initially, I saw this on "Throwdown With Bobby Flay", and I instantly fell in love with these dumplings. I tried to learn to make perfect pan fried Gyoza from him. I and my DH love Gyoza's texture. Ideally, Gyoza should be soft on top and crunchy from the bottom. In my first attempt, they turned out soggy because of extra water in my frying pan. The key is to use less water.


Ingredients:-

• 1 Pack Gyoza Wrappers, store bought
  
• 1 cup Cabbage, chopped
  
• 1/4 cup Red Cabbage, chopped
  
• 1/3 cup Carrot, Shredded
  
• 1/2 cup Potato, boiled and mashed
  
• 1/4 tsp Ginger, grated
  
• 4 tbsp Onion, finely chopped
  
• 4 Garlic Cloves, minced
  
• 3 Green Chillies, finely chopped
  
• 2 tbsp Scallions, finely chopped
  
• 1 tsp Red Chilli Sauce
  
• 1 tsp Soy Sauce
  
• 1 tsp Brown Sugar
  
• 2 tbsp Olive Oil + Extra Pan frying
  
• 1/2 tsp Sesame Oil
  
• Salt to taste
  
• Water for folding Gyoza Wrappers and for Steaming
  

-- For Spicy Sesame Dipping Sauce

• 2 tbsp Hosini Sauce
  
• 2 tbsp Water
  
• 1 tbsp Chilli Sauce
  
• 1 tsp Chinese Five spice
  
• 1/2 tsp Red Pepper Flacks
  
• 1/4 tsp Sesame Oil
  
• 1-1/2 tbsp Toasted Sesame Seeds
  
• Vinegar to taste
  

Method:-

1. Heat olive oil in pan, saute cabbage, onion, garlic, ginger, carrot, scallions, green chillies, for 3-4 minutes on medium high heat.

2. In bowl, mix sauteed vegetables with potato, red cabbage, sesame oil, soy sauce, chili sauce, brown sugar, and salt. Keep Aside.

3. On flat surface, arrange one Gyoza warapper. Put 1-2 tsp vegetable filling into center of wrapper. Apply little water on wrapper edges.

4. Fold in half, like half moon and fold in to the crimp.

5. Use your thumb to make crimp, and press the two edges together.

6. Place dumplings, on a platter and cover loosely with plastic wrap.

7. Preheat pan for 3-4 minutes. Heat oil in pan on medium high, arrange gyoza in it.

8. Cook for 2-3 minutes om medium-high heat or until bottom will browned.

9. Add 1/4 cup to 1/2 cup of water in it and cover pan with lid.

10. Cook dumplings on medium-low heat until all the water completely vaporizes. Approximately 10-15 minutes.

11. Serve hot with dipping sauce.

-- For Spicy Sesame Dipping Sauce

1. Mix all the ingredients in bowl for 1 minute.

2. Sprinkle little extra sesame seeds on top of sauce and serve.

Enjoy...

HAPPY DIWALI & HAPPY NEW YEAR :))

HELLO FRIENDS,

WISHING EVERYONE A VERY HAPPY DIWALI AND A PROSPEROUS NEW YEAR TO YOU AND YOUR FAMILY :)))



May this diwali be a wonderful new beginning to a year filled with happiness and prosperity for you.




May the new year bring you..love, peace and happiness for now and forever!!! Happy Diwali & Happy New Year :))

Fiesta Rice

This is great weeknight dinner when tired from work or just don't want to cook anything too complicated. Super simple recipe with common ingredients readily available in the pantry. This Mexican rice is usually served with cheese enchiladas as a side dish.

Ingredients:-

• 1 cup Long Grain Rice
  
• 2 cups Vegetable Broth
  
• 1/2 cup Onion, chopped
  
• 1/2 cup Hot Salsa,
  
• 1/4 cup Yellow Corn Kernel
  
• cup Black Beans, canned, rinsed and drained
  
• 1-2 Jalapeno, chopped
  
• 2 Garlic Cloves, chopped
  
• 1 tbsp Taco Seasoning
  
• 1/2 tsp Cumin Powder
  
• 2 tbsp Scallions, chopped
  
• 1-1/2 tbsp Olive Oil
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1.Heat oil in sauce pan, saute onion, garlic, jalapeno for 2-3 minutes.

2. Add rice and toast for 1 minute, and add taco seasoning, salsa, corn, black beans, cumin powder, scallions, and salt. Mix well.

3. Add vegetable broth, and bring it up to the boil. Turn down the heat, cover pan with lead and cook rice for 15-20 minutes.

4. Fluff up the rice with fork and add cilantro.

5. Serve hot with tortilla chips on side.

Enjoy...

Tip :- Use grilled corn and roasted bell peppers to enhance the flavor even more.

Manchurian Soup

Indian-style Chinese is my third-most favorite cuisine, and Veg Manchurian is my most favorite dish. I crave it in the middle of the night sometimes. It is very hard to find Indian-style Chinese food here in US and sometimes my untimely cravings makes it even harder. This is my solution to quench that craving. It is very quick and easy to make compare to real manchurian and tastes pretty much the same. The fried vegetarian balls give Manchurian a pleasant munch and I think my use of pasta and fried noodles works the same magic for the soup. Must enjoy this when it is piping hot.

Ingredients:-

• 1/2 cup Cabbage, finely chopped
  
• 1/3 cup Onion, finely chopped
  
• 1/3 cup Carrot, finely chopped
  
• 2 tbsp Green Beans, finely chopped
  
• 2 tbsp Green Bell Pepper, finely chopped
  
• 2 tbsp Green Onion, chopped
  
• 2 tbsp Vermicelli or Angel Hair Pasta
  
• 1 tbsp Ching's Manchurian Sauce
  
• 1/2 tsp Soy Sauce
  
• 2 Green Chillies, finely chopped
  
• 1 Garlic, grated
  
• 1/8 tsp Ginger, grated
  
• 1 tsp Sugar
  
• 1/2 tsp All Purpose Flour
  
• 1-1/2 tbsp Olive Oil
  
• 4-1/2 cups of Water
  
• Black Pepper, ground
  
• White Vinegar to taste
  
• Salt to taste
  
• Fried Noodles, store bought
  

Method:-

1. Heat oil in sauce pan, saute cabbage, onion, carrot, green beans, bell pepper, green onion, garlic, green chillies, and ginger with little salt for 3-4 minutes.

2. Add all purpose flour, Manchurian sauce, soy sauce, and sugar. Cook for another 2-3 minutes.

3. Add water, vermicelli, black pepper, and stir well. Cover with lid and Bring to a boil.

4. Reduce the heat and simmer the soup for 15-20 minutes.

5. Turn Off the heat, and add vinegar.

6. Serve hot with fried noodles sprinkled on top.

Enjoy...

Lemon Chocolate Cake

Hi All, I missed many delicious posts and events during my short break from blogging. :(

This cake is another great combo of citrus and chocolate. This is soft and very moist cake. The lemon syrup adds juiciness to this cake. Don't be afraid to pour lemon syrup on cake, cake will absorb the syrup like a sponge and it will enhance taste to an extent.

Ingredients:-

• 1-1/2 cups All-Purpose Flour
  
• 1 cup White Granulated Sugar
  
• 1/2 cup Unsalted Butter, room temperature
  
• 2 Whole Eggs + 1 Egg White
  
• 2 tsp Vanilla Extract
  
• 1 3/4 tsp Baking Powder
  
• 1/2 tsp Baking Soda
  
• 3-1/2tbsp Unsweetend Cocoa powder
  
• 1 tsp Salt
  
• 1/2 cup Milk, room temperature
  
• 1/4 cup Boiling Water
  
• 1 tbsp Lemon Zest
  

-- For Lemon Syrup

• 1 cup Water
  
• 1/4 cup Sugar
  
• 1/8 cup Lemon Juice
  

Method:-

1. Preheat oven on 350°F. Grease and flour cake pans. Set aside.

2. Mix flour, salt, baking soda, baking powder, cocoa powder through sieve in large bowl.

3. Add sugar and mix with spoon. Add butter, vanilla, and beat with hand mixer on medium speed.

4. Add egg (One at a time) and beat on medium speed. Add milk and again beat on medium heat for 2 minutes.

5. Carefully add boiling water, and lemon zest. Stir well and pour this batter in cake pan.

6. Bake this cake for 30 to 35 minutes.

7. Cool the cake for 10-15 minutes and remove from the pan to wire wrack. Cool completely.

-- For Lemon Water

1. Mix sugar, water, and lemon juice in big mug, and microwave for 1-1/2 minutes. Stir well.

2. Poke cake with toothpick, or with wooden kabab skewers 7-8 time in cake.

3. Transfer your cake on cake base, and Pour little little amount of syrup on the cake with big spoon.

4. Dust some powder sugar on top of the cake, and serve.

Enjoy...

I thought I would share some pictures of other cakes that I made...

-- Zebra Cake.






-- Chocolate Cake with Orange Marmalade Filling and Cover with ButterCream Icing.






Enjoy...

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))

Ingredients:-

• 4 cups Spinach, finely chopped
  
• 1 1/2 cups Fenugreek Leaves , finely chopped
  
• 1/4 cup Cilantro, finely chopped
  
• 1 tsp Ginger Paste
  
• 1 tbsp Green Chilli paste
  
• 1 tsp Garlic Paste
  
• 2 tbsp Whole Wheat Flour
  
• 2 tbsp Besan
  
• 1 tbsp Semolina
  
• 1 tbsp Rice Flour
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Dhania-Jeera Powder
  
• 2 tsp sugar
  
• 1 tbsp Yogurt
  
• 1 tbsp Lemon Juice
  
• 1 tbsp Olive Oil
  
• Salt to taste
  
• Oil for greasing
  

-- For the Tadka/Tempering

• 1/2 tsp Mustard Seeds
  
• 1/4 tsp Asafoetida
  
• 1/2 tsp Sesame seeds
  
• 1 Small Green Chille, chopped
  
• 3-4 Curry Leaves
  
• 1 tbsp oil
  

Method:-

-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.

Enjoy...

Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food



Enjoy...

Paneer Koftas In Nakhrali Gravy

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.

Ingredients:-

-- For Koftas

• 1 cup Paneer, grated
  
• 1/4 cup Potato, boiled and mashed
  
• 3 tbsp Bread Crumbs
  
• 1/4 tsp Cumin Powder
  
• 2 Green Chilli, chopped
  
• Pinch of Turmeric Powder
  
• Salt to taste
  
• Oil For Shallow Fry
  

-- For Gravy

• 2 Onions, cut into big pieces
  
• 2 Big Tomatoes, cut in 4 pieces
  
• 1 Red Bell Pepper
  
• 1 Green Bell pepper
  
• 2-3 tbsp Scallions,
  
• 5 Garlic Cloves
  
• 1 tsp Cumin Seeds
  
• 1/4 tsp Ginger, grated
  
• 1 tsp Garam masala
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Cumin powder
  
• 1 tsp Tomato Paste
  
• 1 tsp Anardana Powder
  
• 1/4 tsp Kasuri Methi
  
• 5-6 tbsp Evaporated milk or Heavy Cream
  
• 2 tbsp Olive Oil
  
• 1/4 cup Vegetable Stock
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.

Enjoy...

This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite



Also sending Paneer Coconut laddu



Mini Paneer Chilli Paratha



Paneer Tikka Pulav




also sending this entry to Visual Treat Event hosted by Sanyukta.



Enjoy...