Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.
Note: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive container.
TheseVegan Bao Burgers with Peking Tempeh are loaded with gorgeous Asian flavours, packed with protein, green veggies sesame seeds and hot fiery chilly, one of the best food for healthy starter. enjoy this one sampler !! you can try out its various AVTAARS. enjoy
Ingredients for making the Vegan Burger
250 grams plain tempeh
For making the Peking Marinade
1 tbsp tamari or soy sauce
1 tbsp maple syrup
3 tbsp hoisin sauce
1/2 tsp Chinese five spice
1/2 inch thumb, fresh ginger
1 tsp sesame oil plus more for the herb salad
1-2 tbsp peanut oil
6-8 plain bao buns
1 handful fresh coriander
1/2 cup purple cabbage, finely sliced
red chillies to serve
1-2 finely sliced scallions to serve
Ingredients for making the Bao
420g (3 1/2 cups) plain white flour (all-purpose flour), plus more for kneading
2 1/4 tsp (1/4 oz or 7g) easy bake yeast (instant yeast)
1 tbsp granulated sugar
1 tsp salt
250g (1 cup) warm water
2 tbsp vegetable oil, plus more for the bowl + brushing
1 tsp baking powder
Instructions for making the Bao
Make the dough & first rise
Place the flour, yeast, sugar and salt in a large bowl. Stir together to combine.
Add the warm water and vegetable oil to the bowl and stir together to form a rough dough. Tip the contents of the bowl out onto a work surface and knead together, dusting lightly with extra flour as needed to prevent it sticking to the surface (just try to add as little extra flour as possible), Knead the dough for about 10 minutes to make it smooth – the dough will be slightly sticky and quite soft but should be stretchy and smooth. You can also use a stand mixer with the dough hook fitted to knead it if you’d like.
Pour a little extra vegetable oil into the bowl you were using. Place the dough in and turn to coat with oil. Cover with a clean tea towel and leave somewhere warm for in one hour the same dough will become double in volume (I place it in my oven, turned off, with a baking tray full of boiling water on the rack below – it makes the perfect warm, steamy environment for the dough to rise in).
Once the dough has risen, tip it out onto your work surface and pat out into a large rectangle. Sprinkle the baking powder all over the surface of the dough, roll it up, and then knead the dough for 5 more minutes, so the baking powder is incorporated.
Shape the buns & second rise:
Divide the dough into 20 equal pieces. Shape each of these into little balls, dusting with more flour as needed to stop them sticking to the work surface.
Cut 20 squares of baking paper, each roughly 3.5 inches (9 cm) wide.
Take each ball of dough and roll it out into an oval about 3.5 by 4.5 inches (9 x 12 cm). Brush the surface of each oval with a light coating of vegetable oil. Fold each oval in half to get a half-moon shape. Place onto the individual squares of baking paper.
Set aside to rise for about 20 minutes on your counter so they get a bit puffy.
Making of Steam the buns
Gently place a few of the risen buns into your bamboo steamer – I can fit 3 buns in each layer of mine so a total of 6 buns. Make sure when you do this you don’t squish the buns, so lower them in by grasping the corners of the baking paper square. You also want to leave room for expansion as the buns will rise even more when they are steamed – try to make sure they’re not touching each other/ the edges of the steamer or they’ll stick.
Put the remaining risen buns on a baking tray in the fridge to stop them over proofing as the first batch steams.
Fill a wide saucepan with 1 inch (3 cm) of water. Bring to the boil over a medium heat then lower the bamboo steamer in, covering it with its lid. Turn the heat down so the water is simmering and let the buns steam for 6 minutes.
Let cool slightly then remove from the steamer so you can steam the next batch, you may need to top up the water to prevent it running dry (you can take the dough straight from the fridge, no need to let it come to room temperature).
Eat the buns warm! If they cool off, you can reheat them once more by steaming again for 2 minutes.
for making the Peking Tempeh
To make the tempeh, break the tempeh block in to small chunks (1/4 cm pieces) and set aside.
Combine the tamari, maple, hoisin sauce, Chinese five spice, freshly finely- grated ginger and sesame oil in a bowl and stir to combine. Stir in the tempeh and set aside.
To prepare the bao buns, fill a saucepan (sized to fit your steamer) with 1-2 inches of water. Bring the water to a simmer and place a steamer basket on top of the saucepan. Place the bao buns in the steamer and steam, with the lid on, for around 7 minutes or until the buns are soft and fluffy.
While the buns are steaming, heat the peanut oil in a medium skillet or pan over medium heat. Add the tempeh and marinade and cook, stirring frequently, for 5 – 6 minutes or until the tempeh is cooked through. Remove from the heat.
Combine the coriander, cabbage, chilli and sliced scallions in a small bowl and toss with a few drops of sesame oil.
To assemble the vegan bao burgers, remove the steamed buns from the steamer basket and carefully slice in half keeping the bun intact. Add a good amount of the coriander/cabbage salad, followed by the peking tempeh. Serve with additional chopped chilli (optional) and additional hoisin sauce.
If you will not get Bao in the market you can make your own, i have given you the recipes for the same, enjoy and make your family and friends healthy by teach this healthy secret.
120 Gms Paneer for making the roll (Cottage Cheese Roll)
20 Gams Paneer/Grated Cottage Cheese
2 tbsp cream / malai
¼ tsp Garam Masala
2 tbsp coriander, finely chopped
10 gms Chronji
10 gms Raisins
10 gms Mawa/Khoya
Method of making the Chef Special Paneer Lababdar
Cut the paneet into thin sheets so you can stuffed and make a roll out of it. (Stuffing Ingredients)
firstly, heat 2 tsp butter and 2 tsp oil.
saute 1 bay leaf, 1 inch cinnamon, 1 chilli and 1 tsp kasuri methi until it turns aromatic.
further, add 1 onion and saute well until the onions turn golden brown.
keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
add in prepared tomato puree and mix well.
cover and cook for 10 minutes, or until the oil is released from masala paste.
add 1 cup water, ¼ tsp salt and mix well.
furthermore, add rolls of paneer cut diagonally paneer and 2 tbsp grated paneer. mix and cook well.
turn off the flame and add 2 tbsp cream. mix until the cream is combined well.
additionally, add ¼ tsp garam masala and 2 tbsp coriander, mixed well and fried onions, Butter dollops and enjoy paneer lababdar with roti / chapati or with steam rice.
Please Note
you can take the Paneer cubes as well instead of Paneer stuffed roll, which is easy to prepare just for a stunt only i convert it into rolls. Enjoy this authentic delicacy with your loved one and show your master skills.
Splendid tandoori prawns masala is the ultimate tandoori recipe that gets done in less than 15 to 20 minutes.This Creamy, tangy, and spicy Prawns which just melt in your mouth. The sauce is an absolute treat over steamed rice, Paratha or roti. A perfect quick and easy preparation during lunch or dinner.
Ingredients for the Tandoori Prawns Masala
24 medium sized prawns
2 tbsp cilantro for garnish
2 tbsp Butter
For the marination of Prawns
100 ml (1/2 cup) yogurt
1 tbsp minced/chopped garlic
1/4 tsp turmeric powder
1 tbsp grated/chopped ginger
1/4 tsp cumin powder
2 tbsp coriander powder
1 tsp hot cayenne
1 tsp sweet paprika
1 tbsp lemon juice
1/2 tsp salt (as per taste)
1/4 tsp pepper
2 tbsp cooking oil
1/8 tsp orange tandoori color (optional)
Marination for the prawns
Place all marinade ingredients in a bowl and mix well.
Clean and devein prawns – I leave the tails on but you can take them off as well.
Drain the prawn well and pat them dry.
Add prawns to the marinade and coat them well.
Set aside.
Alternatively, leave the prawns to marinade from an hour on the counter or up to 12 hours in the fridge.
Saute the cooked prawns in the gravy
Heat oil in a skillet over medium heat
Add the marinated prawns along with the marinade
Cook on medium stirring so it does not stick to the pan
Continue to cook stirring until prawns change color to light pink. add little stock to make it sauce/gravy let it cook for 10 to 15 minutes so that the gravy becomes thick.
Check weather the prawns becomes cooked or cook for another 2 to 3 minutes, adjust he seasoning, add butter and sprinkle with fresh coriander.
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine or red wine or any single malt liquor.
Ingredients for making the Crab Meat Sui- Mai
6 nos medium shrimp
50 gms ground pork
1 egg whites
1 tbsp Chinese cooking wine
1 tbsp sherry
1 tbsp sesame oil
2 tbsp grated ginger root
1 tsp salt
1/2 tsp white pepper
100 gms frozen crab meat thawed
1/2 cup drained canned water chestnut finely diced
1/4 cup chopped fresh coriander
2 green onions minced
46 square wonton wrappers
46 fresh peas
46 frozen peas
10 large spinach leaves
Method of making Crab Meat
Peel and de-vein shrimp transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; until combined, scraping down side of bowl as necessary.
Drain crab meat in sieve, pressing to remove as much liquid as possible remove any extra moisture. Add crab meat to shrimp mixture along with water chestnuts, coriander and onions stir gently to combine without breaking up crab.
Place 4 wonton wrappers on work surface, keeping remaining covered with damp cloth to prevent drying out brush with water. Place 1 tbsp (15 ml) crab mixture on center of each gather around filling, pressing 4 sides to make petal effect.
Holding dumpling between finger and thumb, squeeze to form tap on counter to flatten bottom. Place 1 pea in center of each top opening. Repeat with remaining ingredients.
In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
Arrange dim sum basket steamer over wok cover and steam for 10 minutes. Serve in Dim sum basket with spinach and top with sui mai.
One of the best quick bite which healthy and nutritious try it with ease without any hassle, similarly you can add other ingredients and repeat the process with vegetarian, Poultry, seafood and cottage cheese. Try out your versions of sui-mai and enjoy this heavenly preparations.
During my visit to Goa then i understand why Goa is renowned for its beaches and exotic seafood dishes and their fish curries which are something you can’t miss. An authentic Goan fish curry recipe, this dish is prepared by marinating King fish in turmeric powder and salt and cooking it with several spices and tamarind puree. It has a tangy and spicy taste which will leave you craving for more. All you need is any white flesh fish, best goes with Surmai, Red snapper, Mackrel etc. tamarind paste, grated coconut, green chilies, onion, refined oil, water and a melange of spices to get the authentic taste. This traditional Goan recipe is bursting with flavors that will blow your mind. The curry has a mouth-watering aroma and you won’t able to stop yourself from delving into it. Also, it doesn’t take too much time and effort to be cooked. It is garnished with coriander and tastes best with plain steamed rice. follow the simple steps to get this dish right. As i think this recipes is best to be have on the coastal areas, but you can adjust the spice level as per your palate and preferences. so adjust the spices as per your taste.
Ingredients for making the Fish Goan Fish Curry
1 kilograms king fish (surmai) my Favourite
1 tbsp tamarind paste
4 tsp coriander seeds
1/2 tsp cumin seeds
8 t0 10 cloves garlic
2 pinches salt or as per your taste
2 tbsp refined oil my personal advice use coconut oil
4 cup water or fish stock
1 large chopped onion
5 dry red chili for tempring
2 tablespoon grated coconut
1 sliced & slit green chilli
1/2 teaspoon powdered turmeric
20 ml coconut milk from fresh coconut (Optional)
Rana’s Special Goan Fish Curry
To prepare this sumptuous mouthwatering curry, start by slicing the fish into pieces. Once done, marinate the pieces using salt and turmeric powder and lemon juice. Keep it aside for a while.
Meanwhile, prepare the masala for the curry. In a mixer grinder, add all the spices, grated coconut along with the chopped onion and green chillies with little water and make a fine paste.
In heavy bottom pan heat Coconut oil over medium flame. Add the masala paste to the heated oil and cook for a few minutes. Keep stirring the mixture until it becomes aromatic.
Add the marinated fish to the pan and let the fish soak in all the masala. Let it get cooked for few minutes. Once done, add 3 cups of water/stock and salt as per your taste.
Cook the fish till its done over low flame. Once done, transfer it to a serving platter and garnish with coriander leaves. Serve it with steamed rice, a lemon wedge on the side if you want to add little more twist in the dish.
Please Note
You can separately grill the fish pieces on the griddle to get it cooked without breaking the pieces in the curry. that will give a very nice taste in the curry as well. hope you will enjoy this delicious delicacy with your loved one and must try at your home.
Garoupa fish is one of the best fish full of proteins and vitamins one of the easiest fish preparation which can be make at any point of time or occasions, one of the best recipe for the fish lovers. i assured you you will love it palatable and tangy flavor. If you want to replace this fish then you can use this recipe with others fishes as well. for e.g Mackrel, Tuna, Snapper, Salmon or Trout.
Ingredients for making the Garoupa with Ginger and Spring Onions Grouper fillet 500g Salt 1.5 Tbsp Sugar 1 Tbsp White pepper 1/4 tsp , Salt 1/4 tsp Egg white 1 Cornflour 1 Tbsp Sugar 4tsp Kikkoman soy sauce 2 tsp Superior soy sauce 2 tsp Maggie seasoning 1 tsp Fish sauce 2 tsp Chicken powder 1/2 tsp Oyster sauce 1/2 tsp Water 1/2 cup Chopped Coriander root 3 nos Sliced ginger infused with Chinese wine (3 inches sliced lengthwise) Corn flour 2 tsp Spring Onion (white parts chopped, green parts cut into 2 inch pieces) Garlic 2 cloves – chopped
Method of making the Garoupa
Apply the salt and sugar to the grouper and leave for 45mins to get the marination to get in the fish. This will draw out the excess water and firm up the flesh.
Slice the fish and marinade with the ingredients as mentioned above.
To prepare the HK sauce, mix all the ingredients in a bowl and steam for 15mins.
Heat 2 inches of oil in a wok and quickly blanch the fish in the hot oil for 1 – 2mins. Work in batches. Drain and set aside.
Method of preparations and serving
Heat oil in wok. Fry wine infused sliced ginger, chopped green onions (the white parts) and garlic till fragrant. Add HK sauce and bring to a simmer.. Add cornflour slurry to thicken and swirl around the wok to infuse the sauce with a bit of wok. Add fish and green onions and quickly toss to mix evenly, Lastly add in 1 Tbsp Chinese wine (best if you had soaked the ginger overnight), toss and serve hot garnished with the sprigs of coriander leaves. best serve the fish with steam rice or jasmine sticky rice.
Please Note
You can serve this preparation of fish with noodles as well, enjoy this fabulous dish with the choice of your side dish, your family and friend will sure praise your cooking style.
Chilli sauce or soy sauce, to serve with Chicken dumplings
Method of making the Chicken Dumplings
In a bowl, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage.
Stuffed with the help of the teaspoons, take mince mixture on 1 half of each wrapper and give the crescent shape, Brush edge with cold water or egg white. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.
Place a large steamer lined with baking paper over a wok or large saucepan of simmering water.
Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through.
Transfer to a plate, Cover to keep it warm. Serve with chilli sauce or soy sauce. very good source of proteins.
8 Original recipe yields 8 servings Kabsa Spice Mix
½ tsp saffron
¼ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground white pepper
½ tsp dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups basmati rice
¼ cup raisins
¼ cup toasted slivered almonds
Method of making the Kabsa Rice
Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish. can have it along with salan.
Chefs Nectar 