Category: Uncategorized

Ingredients:

• 200 g maida (all-purpose flour)
• 4 g salt
• 10 g sugar
• 15 g vegetable oil/ghee
• 100–110 g hot water
• vegetable oil for deep-frying

Method:

Video: https://www.youtube.com/watch?v=qH1kB0u35dI

1. Take maida in a mixing bowl, with salt, sugar, and oil/ghee. Distribute the oil evenly so that a fistful of flour when pressed together retains its shape. 
2. Add hot water little at time and be very careful about adding water. Do not add all 110ml since can lead to sticky dough. Add water while kneading the flour for 10 minutes. The dough may seem a little tacky at first, but it will come together in the end. Cover and rest for 30 minutes.
3. When you are ready to roll the luchis out, heat vegetable oil in a kadai for deep-frying.
4. Oil your rolling surface and rolling pin, and roll the luchis into flat discs of about 10 cm diameter.
5. Carefully lower the luchi (one at a time if you are a beginner) into hot oil (oil temp: ~220°C). Press down gently and rotate to help it puff. Flip, and fry the other side.
6. Drain from the oil and serve hot.

Ingredients:

• Suji (3/4 cup for 3 people)
• carrot
• peas
• curry leaves
• green chilli
• onion
• ginger paste
• mustard seeds
• chana dal little for seasoning
• urad dal little for seasoning
• hing
• ghee
• oil
• salt
• water

Method :
Cut some onion in thin, small pieces. Cut some carrot and keep aside.
To a cooking pot, add some oil, ghee and warm it. Add mustard seeds, hing, curry leaves, chana dal, urad dal as seasoning and heat until they splutter.
Add the finely cut onion, saute, add some carrot and green peas. Put some salt, little water, cover and cook in low flame for about 10 mins.
Add little ginger paste, green chilli, saute again.
Now add suji. Stir the mixture in low flame for some time. Then add water till it is little above the
suji layer . Add salt as required and mix well.
Bring the mixture to a boil, cover and cook in low flame for about 5 mins.
Open the lid and bring it to a dry state.
In this prep, ghee/oil is required a little more.

Ingredients:

• Musoor dal
• beans
• carrot
• onion
• tomato
• pach foran
• bay leaf
• hing
• dry red chilli
• turmeric powder
• oil
• salt

Method:
Cut vegetables appropriately.
Grate a little onion. Finely cut a tomato.
Heat a little oil in pressure cooker. Add pach foran, dry red chilli, hing and saute. Add the grated onion and fry for some time.

Add bay leaf. Add tomato and stir till the tomato is soft and fried . Add the washed dal to this mixture. Add the vegetables such as beans and carrot

Add salt, turmeric powder and water as required.
Cover the lid and cook in high flame. When the sound of maximum pressure arises, then switch off the burner.
Open the lid when the pressure subsides.
Add additional water if needed to desired consistency, heat and stir.
The dal is ready to be eaten with rice, with a little lime juice sprinkled.

Ingredients

• 400–500 g kabocha (Pumpkin), large chunks (skin on)

Sauce

• 250 ml dashi (or water)
• 2 tbsp mirin
• 1½–2 tbsp soy sauce
• 1–1½ tbsp sugar

Method

1. Combine all sauce ingredients in a pot and bring to a gentle boil.
2. Add kabocha, skin-side down.
3. Place wet kitchen paper directly on top (otoshibuta).
4. Simmer on low heat for 30 minutes until tender.
5. Serve immediately or let cool naturally off heat

Ingredients

For the Borscht Soup Base

• 1/2 large beet, peeled and grated
• 1 liter vegetable broth
• 2 medium Meikuin potatoes, peeled and cut into bite-size pieces
• 1 carrot, peeled and thinly sliced
• 1/8 cabbage, finely sliced
• 200 g kidney beans or white beans (canned, with liquid)

For the Zazharka (Vegetable Sauté)

• 2 small green bell peppers, finely chopped
• 1 medium onion, finely chopped
• 400 g tomato purée

Flavorings

• 2 bay leaves
• 1 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1 large garlic clove, pressed

Instructions
1. Prep Vegetables
Peel, grate, and slice all vegetables.
2. Cook the Soup Base
In a large soup pot, combine the vegetable broth and bay leaves.
Add the grated beet, potatoes, cabbage, and carrot.
Bring to a simmer and cook for 10–15 minutes, until the vegetables are easily pierced with a fork.
3. Make the Zazharka
In a skillet over medium-high heat, add oil.
Sauté the chopped onion and green bell peppers for 7–8 minutes, until softened and lightly golden.
Stir in the tomato purée and cook for 30 seconds.
Transfer the mixture to the soup pot.
4. Season & Finish
Add the beans (with their liquid), salt, black pepper, and pressed garlic.
Simmer for 2–3 minutes, then adjust salt to taste.

Serving Suggestion

Serve hot with a dollop of sour cream and extra fresh dill on top.

Ingredients

For the meatballs

• 250 g chicken mince

• 250 g pork-beef mince

•    2/3 small cup sticky rice

• 1 small onion finely chopped

• 1 egg

• 2 bay leafs

• 2 whole cloves

• 1 liter of light broth (for poaching)

• Salt and black pepper to taste

For the sauce

• 20 g salted butter

• 100 ml dry white wine (or use broth)

• 200 ml heavy cream

• 500 ml reserved poaching liquid

• 1–1½ tsp lime juice, to taste

• Black pepper to taste

Preparation

1. Make the meatball mixture

1. In a large bowl, combine:

• chicken mince

• pork mince

• cooked rice

• onion

• egg

• 1 Tbsp oil or cream

• salt + black pepper

3. Mix gently until just combined.

4. Form into medium balls (~5 cm).

2. Poach the meatballs

1. Bring liter of broth to a gentle simmer with bay leaf and cloves.

2. Carefully add the meatballs.

3. Simmer gently for 13–15 minutes until cooked through.

4. Remove with a slotted spoon and keep warm.

5. Reserve 500 ml of the cooking liquid.

3. Make the creamy lime sauce

1. Melt the salted butter in a saucepan.

2. Slowly add the wine (or broth), then the poaching liquid.

3. Add cream and 1 tsp lime juice; simmer 5 minutes.

4. Season with black pepper.

4. Combine and serve

• Add meatballs to the sauce and warm for 2–3 minutes.

• Serve with mashed potatoes + peas or broccoli.

Ingredients:

• 4 tablespoons unsalted butter
• 4 large leeks (white and light green parts), sliced
• 6 cups chicken or vegetable broth
• 4 large potatoes, peeled and chopped
• 2-3 cloves of garlic
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 cup heavy cream (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 10 minutes.
2. Use garlic press to prepare the garlic and let it stand for 10 min ( to increase nutritional value)
3. Add broth, potatoes, garlic, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Remove bay leaf. Blend soup until smooth.
5. Stir in cream if using.

Kartoffel-Lauch-Suppe Rezept

Zutaten:

•   4 Esslöffel ungesalzene Butter
•   4 große Lauchstangen (weiße und hellgrüne Teile), in Scheiben geschnitten
•   6 Tassen Hühner- oder Gemüsebrühe
•   4 große Kartoffeln, geschält und gewürfelt
•   2-3 Knoblauchzehen
•   1 Lorbeerblatt
•   1 Teelöffel Salz (oder nach Geschmack)
•   1/2 Teelöffel gemahlener schwarzer Pfeffer
•   1 Becher Sahne (optional)

Anleitung:

1.  Butter in einem großen Topf bei mittlerer Hitze schmelzen. Lauch hinzufügen und etwa 10 Minuten weich dünsten.
2.  Knoblauch pressen und 10 Minuten ruhen lassen (um den Nährwert zu erhöhen).
3.  Brühe, Kartoffeln, Knoblauch, Lorbeerblatt, Salz und Pfeffer hinzufügen. Aufkochen, dann Hitze reduzieren und 15 Minuten köcheln lassen, bis die Kartoffeln weich sind.
4.  Lorbeerblatt entfernen. Suppe pürieren, bis sie glatt ist.
5.  Nach Wunsch Sahne unterrühren.

Receipt credit: Kitchen Stories

Ingredients:

• 2 large eggplants
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp water
• 2 tbsp teriyaki sauce
• 1 tsp sugar
• 1 scallion
• 2 tbsp oil
• 1 tbsp sesame oil
• rice

Method:

Peel the eggplant and cut off the ends. Bring water to a boil in a streamer. Put large pasta strainer over the boiling pot and add the eggplants to it. Close the lid of the boiling pot. Steam the eggplants over medium heat for approx. 18 mins until a knife slides easily through the eggplants.

Mix soy sauce, mirin, water, teriyaki sauce, sesame oil and sugar in a bowl. Cut scallion into fine rings. After steaming let the eggplants cool a bit and cut them in half lengthwise. Using a fork, open each piece several times like a book to create a large surface for the sauce later.

Heat oil in a non stick frying pan on high. Fry the eggplants on both sides until golden brown. If necessary add 1 more tbsp of oil.

Pour the sauce mixture over the eggplants in the pan and simmer until reduced enough to make the eggplants sticky and glossy. Add the scallion.

Arrange on a bed of steamed rice and serve.

Ingredients:

• Lemon
• pita bread loaves
• cooked falafel balls, from homemade or store-bought falafel mix
• 2 medium tomatoes, diced
• 1 medium cucumber, unpeeled and diced
• 1 medium white or red onion, thinly sliced
• 1/4 cup finely chopped fresh parsley
• 3 cucumber pickles, optional
• Tahini sauce, homemade or store-bought, to taste. (or sesame based sauce)

Cooking Method:

Prepare the filling. Dice tomatoes, cucumber, onion, parsley and add to a bowl

Prepare the falafel balls. Add sufficient oil to small wok so that each falafel ball can be deep fried. Before frying, prepare the falafel mixture as per instructions on the box. Usually this involves add falafel mix to a bowl, squeezing in half a lemon, add some hot water to the mixture and letting it sit for some time.

When the falafel mixture is ready, head the oil in the wok for 5 mins, then make small falafel balls and add to the wok for deep frying. Fry each surface for about 30 seconds. Check to ensure that balls are not being over fried. Put each ball on a plate over a pass-though metal bowl, to drain any oil.

After all balls are fried, prepare the pita bread by heating both sides on a frying pan. No need to add oil to the pan.

Once ready, people can pick up the bread, add the freshly fried balls, add the fillings, drizzle with Tahini sauce (or sesame sauce) and enjoy with pickled cucumbers on the side.

Ingredients:

• Chana dal
• Carrot
• Beans
• pachforan or jeera seeds
• bay leaf
• dry red chilli
• ginger paste
• turmeric powder
• coconut milk powder or very small pieces of coconut
• salt
• sugar free sweetener or little sugar
• oil.  

Method:

Heat a little oil in pressure cooker, add little pachforan or jeera seeds, bay leaf, small piece of dry red chilli, little ginger paste and saute. Cut carrot and beans in big pieces and add to the pressure cooker.  Add required quantity of chana dal, little turmeric powder,  little coconut powder or very small pieces of some coconut,  pinch of sugar or half a pill of sugar free, salt.  Mix well. Add 1 cup water.  

Close  the lid and heat in high flame.  When the pressure reaches maximum , as indicated by the sound, reduce the flame and keep in low for 20 minutes.   Switch off the burner.  Let the pressure subside by itself, then open the lid. 

Add water if required. It need not be too dilute.  Heat and serve with roti or rice.