Sneha's Recipe: Dumplings

Showing posts with label Dumplings. Show all posts

Gola Bhaat With Kadhi - Varhadi Thali#SundayFunday

In: Besan, Dumplings, Gluten free

This is the specialty of Vidharbha, which is the north-eastern region of the Indian state of Maharashtra, I learnt this ‘Gola Bhaat’ from my husband's aunty, who's a fantastic cook. It's a slightly lengthy process but worth the effort, to enjoy something different.

This is a gluten free meal. If you don't want to enjoy it with kadhi then even vegan's can enjoy this meal. My daughter enjoyed this minus the kadhi.
In the gola/balls adding yogurt is optional, but, adding it gives a softer gola /balls.
1 Cup Measurement = 250 ML
Serves 3
Ingredients

For The Gola / Balls / Dumplings
1 Cup Coarsely Ground Besan/Gram Flour
1 Tablespoon Finely Chopped Coriander Leaves
1 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1/2 Teaspoon Cumin Seeds
¼ Teaspoon Ajwain Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly Powder
1 Tablespoon Heaped Roasted & Coarsely Powdered Peanuts
1 Tablespoon Heaped Roasted Dry Coconut
A Pinch Asafoetida
1 Tablespoon Yogurt - optional
2 Tablespoons Heaped Oil
4 Curry Leaves - finely chopped

For The Rice/Bhaat
1 Cup Rice - I used Wada Kolam
2½ - 2¾ Cup Water
½ Teaspoon Turmeric powder
1 Teaspoon Salt or to taste
A Pinch Asafoetida
1 Tablespoon Lemon juice
For the Tadka
2 Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
3 Cloves Garlic - slit
2 Dried Red Chillies
A Sprig Curry Leaves

For The Kadhi
½ Cup Yogurt - slightly sour
Water as required
1 Teaspoon Heaped Besan/Gram Four
1½ Tablespoon Heaped Oil
½ Teaspoon Mustard seeds
5 Grains Fenugreek Seeds
2 Cloves Garlic - finely chopped
¼ Teaspoon chopped Ginger
1 Sprig Curry Leaves
2 Green Chillies - slit
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Method
For The Gola / Balls / Dumplings

In a large bowl, mix together the besan and all the given dry ingredients well, add yogurt and oil and mix well with your hand. Now knead to make a slightly stiff dough, add more oil if necessary a teaspoon at a time( do not add water to make the dough, it will make the duplings/gola's hard. Add oil since this will make the dumplings/gola's soft).

Cover the dough with a damp cloth and keep aside for 10 - 15 minutes.

Then make small marble size gola's/dumplings from the dough. In the meantime lets start with the rice.

For The Gola Bhaat

Wash the rice well and soak it for 20 minutes. After the soaking time drain all the water.

In a mud handi/trezal , add 2½ cups water, salt, turmeric powder, lemon juice, asafoetida and the rice.
Bring this water to a rolling boil, lightly stirring it, when it comes to a boil add oil, again lightly stir it. Reduce the flame to medium high and let the rice cook till 50% done only or till it water is just a little above the rice.

Now arrange all the gola/dumplings, lightly press them with a spatula . Cover with a lid add ½ cup water on the lid and let this cook on medium low flame till the rice is fully done , yet each grain should be separated. Open the lid every 2 minutes and lightly stir it with a spatula.

The Gola Bhaat is done...

When the rice is cooked keep it covered till we make the Kadhi to enjoy with it.
For the Tadka

Heat oil in a tadka pan, add mustard seeds when they crackle add the garlic, when the garlic changes color add the dried red chillies, stir it lightly , switch of the flame add the curry leaves.

Pour this over the rice and we are ready to serve.
To Make the Kadhi

Whisk the yogurt well in a large bowl. Add the besan and whisk it well so that no lumps are formed.
Add 1¼ cup water and whisk it again ,salt to taste, turmeric powder.
Heat oil in large pot/kadai, add the mustard seeds , when the crackle, add the fenugreek seeds, when they start to brown add the chopped ginger, garlic and asafoetida, sauté till it starts to change color, add the curry leaves, slit green chillies, turmeric, fry for a minute. Take this off the flame and add the yogurt besan mixture, whisk it well. Place this back on the flame and on medium high keep whisking continuously till it comes to a rolling boil, reduce the flame to medium low, let it simmer till it thicken a little for about 15 to 20 minutes.

Add coriander leaves and it's ready to serve.

Serve this with papad, pickle and salad. When you eating mash the gola/dumplings lightly and mix it with the rice, pour the kadhi.

Enjoy... Nagpur Varhadi Thali!!
My Notes
If the yogurt is not slightly sour add a teaspoon of lemon juice, whisk it nicely check for sourness or add more.
Labels: Nagpur, Maharastrian Cuisine, Rice, Kadhi, Yogurt, Besan, Main course, Thali, Sunday Funday, Vegetarian, Gluten free, Vegan, Pulao, Dumplings

For Sunday Funday our theme is "Yogurt".

Greek Yogurt Marinated Chicken Thighs by Amy’s Cooking Adventures
Dahi Kachumber (with Yogurt) by Palatable Pastime
2 Ingredients Mango Yogurt Smoothie by Cook with Renu
Gola Bhaat With Kadhi - Varhadi Thali by Sneha’s Recipe
Lemon Yogurt Cake, Eggless by Mayuri’s Jikoni
Creamy Avocado Yogurt Dip by Food Lust People Love
Strawberries with Minted Yogurt by A Day in the Life on the Farm

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Dumplings In Ham Soup With Leftover Colcannon#Soupswappers

In: Dumplings, Ham, Irish

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.

Serves 2
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
1/4 Cup Shredded Purple Cabbage
3 Tablespoons Leftover Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For the Dumplings
1 Cup All Purpose Flour
2 Tablespoons Leftover Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk

Method

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.
Labels: Ham, Pork, Irish, Leftover series, Soup, Soup Swappers, Pork, Mashed Potatoes, Dumplings, Main course, Serves Two

Soup Swappers

Repurposing Frozen or Leftover Soups

- Dumplings In Ham Soup With Leftover Colcannon from Sneha's Recipe
- Four Ways To Use Leftover Chipotle Corn Chowder from Magical Ingredients
- French Onion Soup Beef Casserole from Making Miracles
- Leftover Chicken Pot Pie Soup Rice Casserole from Karen's Kitchen Stories
- Leftover Chili Burritos from A Day in the Life on the Farm
- Tomato Soup Barbecue Sauce from Palatable Pastime

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Clams / Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings #FishFriday

In: Clams, Coconut, Dumplings

The Mangaloreans call this mini steamed rice dumplings "Mutli".

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies requires a lot of washing and cleaning, since they are often filled with sand and dirt. Therefore it’s really important to clean them thoroughly & then place them in the freezer overnight or for at least an or two hour, so that they open their shells, then you can clean them properly before steaming/cooking them.

What I did, brought them from the market, soak them in a big bowl filled with water for 10 to 15 minutes and then rinse them 4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.

Then next day they had opened a little. Take each clam and remove the meat from one side into the other one. Discard the empty shell. If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.

See the beauties ..gems of the sea
Ingredients

70 to 80 Clams / Shimpies - washed, rinsed, sand and grit removed.

Retain only one shell (kerl) of each clam while discarding the other / empty one.

For the Gravy
To roast in a teaspoon of Oil

4 Bedki Red chillies

4 Kashmiri Red chillies
1 Tablespoon Coriander seeds
4 Black peppercorns
1 Teaspoon Cumin seeds

1/4 Teaspoon Mustard seeds

1/4 Teaspoon Turmeric powder

5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste

1 Teaspoon Oil

Other Ingredients

3 Shallots - sliced

4 Cloves Garlic - smashed lightly

A Sprig Curry Leaves

1 Small Curry Spoon Oil

For the Mutli / Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the Mini Steamed Rice Dumplings / Mutlis

Wash the idli rawa and soak it in water - till the level of rawa only for two to three hours.

Drain.

Grind it to a fine paste with salt to taste, using no water as far as possible.

The batter should be thick ( see pic)

Transfer the ground batter in a soft thin muslin cloth.

Steam it without lid.

Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead, till it forms a soft dough. It took total 7 - 8 minutes to be done. If your batter is watery then it may take more time.

Once slightly cooled take the warm dough out of the cloth, just lightly moisten your hands with water and knead it to a soft dough.

Make marble size balls and flatten them lightly into small circle and

press to make a little depression with you thumb.

Place them in steamer

with lid and steam for 15 mins after the first steam is released.

Allow them to sit for a while the gravy is getting ready.

To make the Gravy
Heat a pan with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds & grated coconut.