Ingredients
Green peas (fresh or frozen) - 250 - 300 grams
Potatoes - 700 - 800 grams
Flour - 1 tbsp
Salt - 3 tsp
Ginger paste - 1 tsp
Chilly paste - 1 tsp
Saunf powder/paste - 1 - one and half tsp
Asafoetida (hing) - half tsp (optional)
White oil (sunflower oil) - 2 cups
PROCEDURE
Grind the green peas into a paste. You can also use dry peas. In this case soak the peas overnight and then grind the peas as usual. Now, take a non- stick pan (wok) and heat 2 tsp of oil. Shift in the asafoetida (hing) , saunf powder/paste, chilly paste and ginger paste. Stir for a minute and add the peas paste and 1 tsp of salt. Stir continuously on a low flame for 10 minutes. Stop stirring when the mixture resembles a dough. Peel the potatoes. Put them (whole - do not cut) in the pressure cooker. Pour in water so that potatoes are just covered. Close lid tightly. Put on full flame. When there is full pressure (whistles) lower the flame and keep for 4-5 minutes or more according to the size of potatoes. Let the pressure open up automatically (not by artificial cooling) . Check for doneness by inserting a skewer in 1-2 potatoes. If cooked fully, shift the potatoes immediately on a colander to drain out water. After 1 minute shift the potatoes on a large flat tray or dish. Immediately mash the potatoes with a ladle. Put the mashed potatoes under a fan to cool. When it is cool enough to handle, sprinkle 2 tsp of salt and 1 tbsp of flour. Now mash the potatoes into a smooth paste ( dough like) using tour hand. While you were boiling potatoes - make small balls from the peas paste mixture, resembling the size of peas. Now take a handful of the potato paste and make a ball (half the size of a tennis ball) . Put the ball on your left hand and using a finger of your right hand press in middle of the ball. A small hole appears. We must increase the size of this hole by patting at the sides with our right hand fingers. The gap must be large enough to fit in the peas ball. Put the peas ball in the gap of the of the potato ball. Pat and roll the potato ball to cover the peas ball properly. Cover properly so that the peas ball does not get out by any chance. They should shaped like leaves such that the middle is thicker but flatter and the sides are tapering. Press very lightly to flatten a little. Make as many possible with the peas balls and potato paste. Once shaped keep them covered. When all are complete, heat oil in a deep vessel, on high flame. When ol smokes, carefully shift some of the pakoras in the oil (shift in as many the oil can comfortably hold) . Fry to brown colour and take them out of the oil using a slotted spoon. Put them on a plate covered with tissue paper. Fry all in this way, in batches. Serve hot with tomato sauce.
Posted by Keya
WANTON SOUP
This tasty Chinese soup, also called wonton soup, is liked by many.
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
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