Here is my go-to recipe for Indian style Tea or chai
What's Needed:
1 cup filtered cold water
1 1/2 tsp of loose tea - If you can get Taj Mahal or red lable tea.
add sugar to taste.
small pinch - Everest Tea masala ( optional ).
vegan milk or regular milk
Prep:
Put the 1 cup of water in the sauce pan and put on high heat.
Using a fine mesh sif, sif out the loose tea to take out any fine tea dust.
Once the water has come to a roaring boil, slowely drop in the loose tea, as soon as you do that, cut the heat off and cover with the plate for 1 1/2 min.
Now will be a perfect time to add sugar or tea masala if needed.
How to know the tea is ready?
Well the leafs will be at the bottom of the pan and tea infused water will be ready to pour into the cup.
Now pour the tea into a clean tea cup and fill till 80% cup capacity. Stir with a spoon and add cold vegan milk or regular milk to taste.
Serving Suggestion::
Serve hot with tea biscuit or rusks
Video Of This Recipe - You Got it!
Recipes And Requests?
You Bet! I will be happy to accommodate your wishes.
This recipe was requested by my good friend ZombieK1tty.
Ingredients needed are
1 cup basmati rice - sold on amazon or indian store.
1/2 teaspoon saffron - also sold on amazon or indian store
3 green cardamom -
1 bay leaf
1 Cinnamon stick
2 cup Water
salt to taste
2 cloves
1/2 star anise
1/2 teaspoon cumin seeds
2 Tablespoon of oil or ghee or melted butter
Optional sliced almonds and cashew
How to Cook.
It's rather easy and simple
1st in a shallow pan that has a lid add oil or ghee or melted butter.
Then to extract the spices and oils from the spices, toss in 1st Bay leaf with cumin seeds. Wait for the cumin to start changing color/popping. Now add green cardamom, cinnamon stick, cloves, and star anis, along with sliced almonds and cashew and toast just a bit.
Now the add rice and saute for 3-4 mins. We basically want the rice to have a small coating of the oil that is infused with all the spices on top.
Now add 2 cups water ( with basmati rice we want to go for a 1:2 ratio, so one cup rice, add 2 cups of water), now add salt to taste and bump up the heat to bring the water to a slight simmer/boil
Now the start of the show saffron, we need to mix the saffron with a little bit of cold water, (1/2 spoon saffron to 2 spoons of cold water), mash it lightly so the color comes out, let it sit on the side for 2 min.
After that, add the saffron-infused water into the dish and cover the pot with the lid.
Make sure the flame or the gas is at its lowest setting.
Cook the rice till its done.
Open the lid and take out the whole spices - bay leaf, cardamom, star anise, cloves as the can be too strong in a single bite.
Serving Suggestion: Serve warm with plain yogurt or tzatziki or raita.
Let me know if you try this dish and if you have a request, post it here and I will try to provide the recipe for you.
Hi All,
So a small post, but with a major update. This blogger site of mine is going to switch gears a bit and will showcase weekly segments with thought-provoking discussion along with my regular cooking recipes.
Stay tuned!
This time on Blog, We are going to be making Fried Crispy Puffy Doughball Of Goodness - Poori. What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Cooking oil.
Prep Work:
Take the dough and make a big golf size dough ball.
Now on a clean cooking surface, sprinkle some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.
Once that's done, you need to take a deep frying pan or WoK and bring the oil temperature up-to 425 or till you start seeing the oil glisten. Easy way to test if the oil is ready, just drop in a small ball of dough, if it sinks and doesn't come up, let it heat up more, if its too hot, VERY carefully add some cold oil.
Cooking:
very VERY carefully drop in the flat dough disk away from your self. It will initially sink and start puffing, flip it so the other side can also cook. We are looking for the Poori to be light golden brown.
Serving Suggestion:
This goes really well with any savory salty dish, me personally, I love to eat these with chickpeas dish called Punjabi Choleys, but you can have it with any dish you want to eat it with, but please do try to eat it while it's still hot and freshly made.
Video Of This Recipe - You Got It!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -
Here is my go-to recipe for super delicious red kedney beans.
What's Needed:
1 cup Dry red Kedney beans.
Cover with water and soak for 5-6 hrs.
Now put them in a pressure cooker with water and salt to taste.
Ration to be used 1 cup dry beans to 3 cups water.
Pressure cook till fork tender or till they are cooked through.
Tarka Prep:
dice 2 medium onion
4-5 cloves of garlic diced
1/2 in of ginger diced
3 medium size tomatos.
3-4 green hot chillies
In a shallow pan, add about 2 table spoon of oil and the pan should be on high heat
add 1/2 tea spoon whole mustard seeds
add 1/2 tea spoon cuman seeds
add 3 bay leads
add 2 black cardmom seeds ( 4 green cardmom seeds can do too).
As soon as you hear the mustard seeds start cracking add the onion and mix it up.
As soon as the onion start looking transluent, add ginder 1st, let it cook for a few seconds, then add ginger and green peppers.
Mix and then add one staranis and 1 1/2 whole dry chillies.
Once the onion start getting golden brown the following dry spices will go in NOTE: Turn the heat down to low before adding the dry spices!
1 tea spoon Turmuric
1/4 tea spoon kasuri methi
1/2 tea spoon amchoor power
1/2 tea spoon cumin power
1/2 tea spoon salt (Because we did add salt to the beans while they were boiling)
1 tea spoon red chilli powder.
As soon as you start smelling the spices now we need to add the diced tomatos. Add about 1/2 a cup of water, bring the heat up to medium high and cook till the tomatos have cook and are fine.
Now very carefully add the tarka into the pressure cooker and mix well NOTE: This is the perfect time to taste the salt and spices, add any as need or to taste.
Once the tarka is in with the beans, put the lid back on the pressure cooker and cook for 3 more minutes.
Serving Suggestion::
Ideally, please serve on a bed of boiled rice along with a fresh cut cucumber and sliced tomatoes.
Pita/Roti/Paratha - yes, you can serve it with them too.
Video Of This Recipe - You Got it!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes.
2 - boiled potatos
1 - small onion, chopped fine and split into two equal parts.
3 - garlic cloves sliced.
2 - medium tomatos chopped.
2 - dried chillies.
1 1/2 - Tablespoon all pourpose flour.
2 - Green chillies finely chopped ( you can use jallaponos too)
1 - tea spoon taco seasoning
1 - tea spoon southwestern seasoning
1/2 - block of extra firm tofu, pressed and cubed
Handful of chopped centro
Crushed Black pepper to taste
Salt to taste.
8 - ready made medium size flour torties
Sauce:
Put one part of the onion that was sliced along with 2 sliced garlic, chopped tomatos and dried chillies with 1/4 cup water and grind to fine paste.
To cook the sauce, Add 1 table spoon oil and 1 1/2 table spoon all purpose flour in a small sauce pan and cook till the flour starts changing color.
As soon as that happens add the tomato paste that we just made and a dash of south western seasoning of your choise and salt to taste.
Mix it well, cover the pan and take it off heat so it can rest.
Taco Filling:
Remove the skin from the boiled potato, chop them up into rough cubes and using a fork or potato masher, mash it/mix it with the the other part of the onion, 1 sliced garlic, salt to taste, crushed black pepper to taste, 1 tea spoon taco seasoning, green chillie and a handfull of celentro. Key is to get the potato mashed really well and to get all the ingridientds mixed really well. Do taste the potato mixture at this point and add extra spices or salt to personal liking.
Now cut a block of tofu into half, using a tofu press or plate and try to remove as much water as you can and then chop it into small cubes.
Very gentelly now mix the cubed tofu with the potato filling.
Taco Prep;
Using a microwave or flat iron skillet, heat the taco's so they are soft.
Filling The Taco:
Put the taco on a flat surface and put the filling towards the back (about 2 spoon full) and roll.
NOTE: Once you are done rolling, the end of the rolled taco should be at the bottom.
Cooking The Taco:
In a big sauce pan, add some oil and place the rolled taco's fold side down and cook till they form a slight golden color. While the bottom is cooking, brush some oil on top and using a knife and fork, flip the taco so the other side can also cook.
Serving.
In a salade bowl or a big plate, place the tacos and using a ladel put the red sauce on top. Garnish with celantro or vegan cheese and serve warm.
Video Of This Recipe - You Got It!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -
This time on Blog, we are going to be making plane Paratha.
What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Olive oil or ghee or cooking oil.
Prep Work:
Take the dough and make a big golf size dough ball.
Now on a clean cooking surface, sprinkel some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.
Once that's done, put 6 to 7 drops of olive oil right in the middle of the flat dough. Using a spoon spread it. Now fold the sides in so they are overlapping. Now re-roll the dough into a square shape.
Cooking:
Put a flat iron skillet on medium-high heat and carefully put the flat dough paratha on it.
Let it start cooking and once you see the bubble form, filp it and add brush on some oilive oil. Let the other side cook a bit and flip and oil the other side too.
We are looking for the paratha to be nice and golden brown and crispy.
Serving Suggestion:
This goes really well with any savory salty dish and please do try to eat it while it's still hot and freshly made.
Video Of This Recipe - You Got It!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -
What's Needed:
1 Lb of Whole Wheet Flour.
750 Ml of cold water.
1 tea spoon olive oil
Prep Work:
Put the Whole Wheet Flour into a big bowl and make a well in the middle and 500 ml of cold water.
Now mix the flour and water so the flour starts absorbing the the water and starts forming lumps.
Now comes the part where you have to kneed the dough.
NOTE: remove your rings, make sure to have clean washed hands and to prevent the dough from sticking to your hands, you can put just a little bit of oil on your hands.
Once there are no more lumps left, add dough is getting hard to kneed, add more water so its easy to work with.
NOTE: If you add too much water, no worries, just add some dry flour.
Once done, the dough should be like soft play-dough.
Storage:
Brush a glass bowl with olive oil and make the dough into a big ball and just drop it in. Cover with clear plastic and you MUST allow it to rest for 30 minutes before using.
Cooking:
This dough is a multi tasker, it can be used to make Roti, parath's and pooris.
Video Of This Recipe - You Got It!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. If you haven't already, do check out my ch youtube.com/manrat as I do push out new video every Friday at mid-night.
1 Table Spoon of ajwain seeds also known as Carom Seeds.
Salt to taste.
Warm Water about 300 ml.
Cooking oil.
Whole Black pepper corn
Fresh crushed black pepper corn.
Prep Work:
Mix the flour, carom seeds, salt and crushed black pepper corn in a big bowl and slowly add warm oil so the flour is slightly moist. Mix it well and break all the lumps.
To test if the oil is sufficient, take a hand full of flour and try to lump it in a fist, if it stays and doesn't crumble, its enough, if it crumbles, add more oil, if its too shiney, add more flour.
Now, we need to very slowly add warm water to the mix. Add it a bit at a time while needing the dough. The texture we are looking for is that of play-dough or cookie dough. Once done, let the dough rest for 30 min in warm place.
Cooking:
Take the dough and part it into ping-pong size balls, or small golf ball size balls. Now flatten them so they are round, about 3 mm thick and the size should be similar to hokey puck. In the middle now put 1 to 2 whole black pepper corn and press them into the flour disk.
NOTE: Its important that you do poke the flour disk with fork so they don't puff up.
In wok or a big sauce pan, heat cooking oil to about 350 to 360 degrees and fry them at low heat till they are golden brown.
Put on a plate with paper towel to drain the oil and let them cool.
Serving Suggestion:
These go really well with tea or coffee and are a great salty treat.
NOTE: In an air tight container in cool dry place, they will stay well for about 2 weeks.
Video Of This Recipe - You Got it!
Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -
Thank you so much for checking out my 1st blog post. Without any delay, lets get started. Here is my go-to recipe that I normally make on the weekends. Yes, it does take a little time, but the end result is super amazing.
What's Needed:
1/4 Jackfruit - (about 1 lb)
1 - onion medium (sliced, not diced)
5 - cloves of garlic minced.
1/2 in - ginger grated.
2 - tomatoes diced
4 - potato's - peeled, split into 1/2 then sliced into 1/4 in
3 - Bay leafs.
2 - small cinnamon sticks.
4 - green HOT chilies - split into half.
Black pepper powder, salt, red pepper to taste.
For color - 1 teaspoon Turmeric or saffron for color.
Oil for frying.
Prep Work:
JackFruit - remove the pointy outer layer of jackfruit and discard. Cut the jackfruit into 1/2 inch chunks and remove the giant seeds. Now carefully split the seed into 1/2 and remove the tough paper coating the seed.
Fry the Jackfruit 1st till its golden brown and then the seeds. Put on a plate with paper towel to drain the oil
=> Air fry or toss in in oven till its light golden in color
Potato: Fry the potatoes till they take on a slight golden color. Put on a plate with paper towel to drain the oil
=> Air fry or toss in in oven till its light golden in color
Cooking:
In a WoK or a giant shallow pan, add some oil toss in 1st the bay leafs, along with the onions and cook till the onion are light brown.
As soon as that happens, add in the ginger 1st, as soon as you start smelling the ginger,
Now add the garlic along with the green pepper and cook for about a minute and mix well.
Reduce the heat down to medium and add all the dry spices.
=> If you are using saffron, mix it in water and add to the mix once the water is added.
As soon as you start smelling the amazing spices add in the tomatoes and mix them up. Once the tomatoes become tender, add about 2 to 2 1/2 cups of water and bring to a boil.
Now add the Jackfruit and potatoes and mix well. Cover and cook on low heat for about 15 min.
NOTE: If you feel too much water was added or if the dish has too much water, no worries, just take a spoon full of cornstarch, mix 4 spoons of cold water and add to the dish. Bring to a boil and it will thicken right up.
Serving Suggestion::
Ideally, please serve on a bed of boiled rice along with a fresh cut cucumber and sliced tomatoes.
Pita/Roti/Paratha - yes, you can serve it with them too.
Recipes And Requests? You Bet! I will be happy to accommodate your wishes.
I have started a cooking series on my ch and Roti/Paratha recipes along with many amazing recipes will be pushed out every Friday at mid-night EST - Ch link - youtube.com/manrat
