Chili Tofu | Indo Chinese Kitchen

Chili Tofu is a take on the very popular Chili Paneer served in Indo Chinese establishments! I tasted Chili Paneer many years at Sakoni's - a Gujarati restaurant in Wembley, London. It was such a popular dish that Desis (colloquial for South Asians) living in London would plan special trips to Sakoni's just for a stab at the dish. I was dragged across town by just such an eager friend. Unfortunately at the time the dish I was least impressed with was, you guessed it, Chili Paneer. I am guessing that it was overshadowed by other delicacies like Chaat, Lassi, Samosa, that I focused on during the meal!!

Hare Pyaaz aur Pudina ke Parathe | Spring Onion and Mint Flatbread

Its been a hectic few weeks out here. Writing load has been heavy though enjoyable and I've had little time for cooking. In the last two weeks, summer appears to have arrived in full force, though we are seeing a great number of summer storms too. The sunshine and rain has worked wonders for the plants which are blooming!! I will get some photos of my garden up in the next few posts.

Steamed Malaysian Dumplings

Here's my contribution for A.W.E.D. Malaysia: Steamed Vegetable Dumplings served with a spicy ginger sauce. These dumplings are really delicious and they are a favourite at our home. As it is really easy to get dumpling wrappers here, I make them quite often. Besides I love my bamboo steaming basket, which I purchased a couple of years ago at a tiny but exceedingly well-stocked Asian store, run quite coincidentally by a Malaysian family!! Here is the recipe.


Ingredients:
1/2 cup carrots, minced
1/2 cup bok choi, minced
1/2 cup zucchini, minced
1 green onion, finely chopped
1/2 tsp white pepper powder
1 teaspoon rice wine
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch grated ginger
1 pack potsticker/dumpling wrappers

Method:

1. Combine the chopped vegetables, ginger, and all seasonings together. Set aside to marinate for at least half an hour.
2. To make dumplings, take a wrapper. Then place a small spoonful of the filling in the center of the wrapper. Using your finger, pat a little warm water around the edge of the skin. Fold the dumpling, seal the edges.
   
3. Repeat the same for the rest.
4. Place the dumplings in a bamboo steamer (lined with fresh cabbage leaves). Then steam for 10-14 minutes. Serve immediately with your favourite dipping sauce.
   

A.W.E.D Malaysia this month is hosted by this blog - Annarasa-The Essence of Food. A big thanks to everyone who has participated and sent in lovely recipe for this event. The round-up will be posted shortly.

Vegan Recipe

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 20013. All Rights Reserved. Kindly do not reproduce without permission.

Creamy Cucumber Curd Rice

I usually head to the local farmer's market on Saturday mornings. This morning I lingered a little too long there as I got into a really interesting conversation with a local farmer who is growing edible flowers!!!! But more of that a post to follow. While the conversation was both fun and educative, the heat index was not!! And by the time I got home with some really beautiful sugar snaps, zucchini, and cucumber, I knew that I had caught a touch of the sun.

Moth Bhaji | Stir-fried Dew Bean

Moth, Matki, Mat, are all synonyms for the Dew Bean. Very small and creamy brown in color, the Moth bean resembles Mung bean. But it has a stronger, fresher flavor with a deliciously nutty aftertaste. Moth is very healthy with high amounts of both protein and fiber. Moth bhaji is a delicately seasoned stir-fry. It is excellent on its own as a quick snack or incorporated into any meal as a main dish.

Ingredients:
1 1/2 cups Moth, soaked overnight
2 large potatoes, cubed
6-8 spring onions, sliced
1/2 cup peanuts
1/2 cup grated coconut
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin
1/2 tsp mustard seeds
6-8 curry leaves
1/4 cup cilantro, chopped fine
Juice of half a lemon
Salt, to taste
1 tbsp oil


Method:

1. Place the Moth beans and peanuts in a large saucepan. Cover with water. Add one teaspoon of salt and cook till tender. Drain and set aside.
2. In a saucepan, heat the oil. Add the mustard seeds and cumin. When the seeds pop, add the curry leaves and the sliced spring onions. Fry well.
3. Add the cubed potatoes, half a cup of water and cook until the potatoes are just done but not too soft.
4. Now add the cooked Moth, peanuts, grated coconut, red chilli powder, and the turmeric.
5. Adjust the salt and other seasonings.
6. As a snack, serve warm with a squeeze of lemon and some cilantro. For a meal, this dish goes best with hot Chappatis and ghee. 

Vegan Recipe

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2013. All Rights Reserved. Kindly do not reproduce without permission.