Saturday, August 23, 2014

Nasi Goreng(Indonesian fried rice)

I have a soft spot for Asian food. I love to look up on recipes and try vegetarian versions of them all the time. Not knowing what to do with all the Thai basil from my back yard,I called my sister in California for some suggestion. She suggested to make Indonesian rice. Nasi Goreng is Indonesian fried rice made with meat and vegetables. I decided to substitute meat with tofu and mushroom. It turned out to be a big hit wit my son. It is spicy and sweet, made with a sweet soy sauce and sambal.

1 Cup cooked Basmati or Jasmine Rice(cold)
1/2 Cup soy chicken(Smoked baked tofu,cubed)
1/2 Cup shallots,sliced
1 Jalapenos,chopped
2 cloves garlic, minced
1 Tbsp. oil
2 Green onion, sliced
1/4 Cup mushroom, sliced
1/4 Cup edamame, shelled
1-2 Tablespoon vegetable broth

Tbsp Sambal Oelek or chili garlic sauce
1/2 Tbsp sweet soy sauce
salt to taste
white ground pepper,to taste

1.Loosen cold rice with fingers. Set aside.
2. Heat wok on medium heat. Add oil. saute onion, garlic and chili,stir fry till shallots are brown. Stir in cubed tofu for a couple minutes. Add mushroom and edamame and stir fry for a few minutes. Stir  in the broth.
3.Combine the sauces and stir them to the vegetable. Add salt and pepper to taste. Combine well. Gradually add rice and stir gently. Garnish with fried shallots and sliced green onion.
4. Serve hot topped with fried egg

Friday, July 18, 2014


It's been a very long time friends. Not that I've not been cooking, just haven't had the time to upload recipes. Now that its summer time.. you'll see more of me ;-)
While talking to my friend last week I heard that she made katchori. I've always thought it was hard to make. Anyway, when she told me how she got the recipe from a Lucknow friend I wanted to try making it too.
Katchori is a savory dish found in   Uttar Pradesh, Rajastan,Gujrat and Delhi. It is usually made by stuffing urad dal or mung dal in flour dough and fried. Sweet version of Katchori is also popular in Gujrat.
I made my katchori with urad dal stuffing.


For the filling:
1 Cup urad dal soaked
1 Table spoon oil
1 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon dhaniya powder
1 teaspoon chili powder
1 teaspoon garam masala
salt to taste
1 pinch asafoetida

For the dough:
1 Cup all purpose flour
1/2 teaspoon salt
enough oil for the dough

1. Coarsely grind urad dal without water. Mix enough salt.
2. Heat oil in a pan. Add cumin seeds. Add the remaining spices. Lower the heat. Stir in the urad dal mixture and cook till it becomes dry without any lumps. Add oil as necessary. Set aside.
3. Add 1 to 2 Tablespoons oil, enough water salt to flour and knead to a soft dough.
4. Take a small ball of dough, roll it into a a thick round. Drop a spoonful of filling in the center. Bring the edges over the filling covering it. Flatten with your hand. Repeat with the remaining dough.
5. Heat enough oil in a frying pan. Drop the puri in oil and fry on both sides until golden. Serve with green chutney and sweet chutney.