Indian breading and sauces?!
Indian breading and sauces?
The Indian restaurant near me has an appetizer of spinach leaves dipped in a chickpea breading. They also have a sweet, red dipping sauce and a spicy green dipping sauce that tastes like peppers.
Has anyone ever made chickpea breading or the sauces or know how to make them?
Thanks
:)
Answers:
Maybe this is it...chickpea flour is called besan or gram flour..
Steamed Spinach Dumplings with besan (chickpea flour or gram flour)
(Palak Vada)
Soft steamed dumplings loaded with iron - rich spinach.
Serves: 4
Cooking time (approx.): 20 minutes
4 cups spinach leaves
4 TBSP wheat flour
2 TBSP bengal gram flour (besan)
2 TBSP semolina (rava)
2 tsp chopped ginger
2 tsp garlic
4 green chillies chopped fine
1 tsp cumin seeds
? tsp turmeric powder
? tsp baking soda
2 TBSP chopped coriander leaves
1 TBSP lemon juice
1 TBSP fresh cream
2 TBSP oil
salt and pepper to taste
Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a thin long roll with each portion.
Steam for about 20 minutes. Cool and cut into slices.
Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.
Serve hot with: Green chutney (Hari Chutney)
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Green chutney (Hari Chutney)
Chutney is the Indian equivalent of a dip, and fresh green coriander ground with spices makes for a delicious dip with snacks.
Serves: 4
Cooking time approx.: 2 minutes
2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
?" piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste
Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Crispy Cheese Rolls (Cheese Kurkure) or any other snacks / starters of your choice.
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Crispy Cheese Rolls
(Cheese Kurkure)
A handy and tasty starter for cheese lovers.
Serves: 4
2 tablespoon(s) grated cheese
? cup(s) milk
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
8 bread slices
1 tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste
Mix the milk, grated cheese, chopped onions, green chillies, ginger, coriander leaves and salt in a bowl.
Spoon the mixture on to each bread slice and roll it tight.
Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.
Serve hot with: Green Chutney (Hari Chutney) and tomato ketchup.
http://www.syvum.com/cgi/online/serve.cg...
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Red Pepper and Garlic Dip
A spicy tangy dip made with red pepper and garlic.
Serves: 4
1 small red pepper deseeded and chopped
2 flake(s) garlic chopped
2 tablespoon(s) peanuts
1 dry red chilli(es)
1 tablespoon(s) lemon juice
salt to taste
Place all the ingredients in a blender and blend to a puree. Adjust salt and lemon juice as required. Chill in a refrigerator.
TIPS:
Quantity of dry red chillies and lemon juice can be increased or decreased as per taste.
Serve chilled with: crisps, grilled vegetables or any other snacks.
http://www.syvum.com/cgi/online/serve.cg...
Indian Bread Pudding with Cardamom Sauce
The exotic flavors of rose-flower water and cardamom are typical in Indian and Middle Eastern desserts. The bread cooks in a mixture of milk and sugar, but without eggs -- so it's not as creamy as a typical bread pudding. Instead, it's topped with a rich custard sauce.
Pudding:
9 (1-ounce) slices white bread
2 tablespoons butter, melted
Cooking spray
1 cup evaporated fat-free milk
3 tablespoons sugar
1/4 teaspoon rose-flower water (optional)
Sauce:
2 tablespoons sugar
2 large egg yolks, lightly beaten
1 cup whole milk
1/8 teaspoon ground cardamom
1 tablespoon finely chopped pistachios
1. Preheat oven to 400 degrees.
2. To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400 degrees for 8 minutes or until toasted.
3. Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice into 4 squares. Arrange slices in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.
4. Combine evaporated milk, 3 tablespoons sugar, and rosewater, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
5. Preheat oven to 350 degrees.
6. Bake pudding, covered, at 350 degrees for 15 minutes.
7. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
8. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.
9. Place pan in a large ice-filled bowl for 5 minutes, or until sauce cools to room temperature, stirring occasionally.
10. Arrange 6 warm bread pudding squares on each of 6 dessert places. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.