Asian Food: Cooking Tips. 3 Free Recipes of Spring Rolls, Vegetable Bhaji With Cucumber, and Mint Raita.
Vegetable Bhajis Ingredients:
10 Green Onions, finely chopped.
2 Small Zucchinis, Coarsely grated.
1 Eggplant, finely diced vegetable oil for frying batter.
100 g (3.5 oz) Chickpea Flour.
50 g (2 oz) Ground Rice.
1/4 teaspoon baking soda.
1 Teaspoon Chili Powder.
1 Teaspoon Turmeric
1-2 Teaspoons mild or hot curry powder.
1 Teaspoon Salt.
225 ml (7.5 fl oz) Water.
Cooking Tips of Vegetable Bhaji:
1- Into a large bowl, place chickpea flour, ground rice, baking soda, chili powder, turmeric, curry powder, and salt. Gradually add water, stirring constantly until smooth. Add green onions, zucchini, and eggplant and combine well.
2- Pour the oil into a wok to a depth of 2 inches and heat over a medium to high heat. Check oil is hot enough by dropping in a small piece of vegetable – it should sizzle.
Gently drop heaping tablespoons of the mixture, 4 at a time, into the hot oil and fry for 2-3 minutes until golden. Turn over and cook for a further 2-3 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Vegetable Bhaji is ready now, Serve with mint and cucumber raita recipe below.
Vegetable Bhaji Preparing Time:
Vegetable Bhaji Cooking Time:
Vegetable Bhaji Nutritional value per serve:
Fat: o.5 g
Carbohydrate: 13 g
Protein: 2.5 g
How to Make Cucumber and Mint Raita Recipe:
Cucumber and mint raita Ingredients.
2 Large cucumbers.
2 Teaspoons salt.
2 Tablespoons fresh mint leaves, chopped.
1 small clove garlic, minced.
1/4 teaspoon finely grated fresh ginger.
1 cup (250 ml, 8 fl oz) natural yogurt.
2 Teaspoons lemon juice.
Cucumber and mint raita preparation:
1- Peel cucumbers and slice very thinly. Place in bowl and sprinkle with salt, toss to mix salt through. Stand 1 hour. Drain through a strainer, pressing out as much liquid as possible. Dry in 2 layers of absorbent paper.
2- in a clean bowl, place cucumbers and toss in mint.
3- In another bowl, combine garlic, ginger, yogurt, and lemon juice. Add to the cucumbers and toss well to combine. Refrigerate for 1 hour. Serve with the vegetable bhaji or to a company a curry dish.
Cucumber and mint raita preparation time:
10 minutes, plus 1-hour standing and 1-hour refrigeration.
Cucumber and mint raita Nutritional value per serve.
Fat: 1.8 g
Carbohydrate: 4 g
Protein: 2.6 g
Fresh Spring Rolls Recipe:
Spring Rolls Ingredients:
20 g (2/3 oz) Vermicelli.
3 Tablespoons vegetable oil.
3 Cloves Garlic, finely chopped.
310 g (10 oz) Minced Chicken.
1/4 Cabbage, cut into fine strips.
1 Carrot, cut into thin strips.
1 Green Onions, finely chopped.
1/2 teaspoon salt.
1 Teaspoon Sugar.
1/2 teaspoon white pepper.
1 Tablespoon Oyster Sauce.
20-25 Rice paper wrappers.
1 Egg, beaten
Extra oil for deep frying lettuce and mint leaves to serve.
How to Make Fresh Spring Rolls?
1- Soak vermicelli in hot water for 5 minutes until soft. Drain, cut into 2 inches lengths and set aside.
2- Heat 3 tablespoons oil in a wok or skillet, add garlic and chicken and cook for 8 minutes, stirring constantly until green onions and vermicelli. Cook on high for about 3 minutes until vegetables soften.
3- Turn off heat. Add salt, sugar, pepper and oyster sauce, stir to mix well, and allow to cool. Brush each side of the rice wrappers with water. Place 1 tablespoon of mixture onto each wrapper, turn sides in first, roll, and seal each with beaten egg. Refrigerate until needed.
4- Heat extra oil in wok or skillet. Deep-fry a few rolls at a time until golden. Drain on absorbent paper. Serve on lettuce leaves garnished with mint. Serve with your favorite sweet, chili, or plum sauce.
Spring Rolls Preparation time:
Spring Rolls Cooking Time:
Spring Rolls Nutritional value per serve:
Fat 9.2 g
Carbohydrate: 5 g
Protein: 9.8 g