Chinese Shrimp Wonton Soup #FishFridayFoodie

This a light 'Chinese dumpling' soup ... comforting for this cold weather. I love this clear wonton soup. 

We had this soup as a complete meal and were blissfully satisfied...mmm.. yum..

Serves 3
Ingredients
For the Filling
100 Grams Shrimps - - peeled, deveined & chopped

100 Grams Whole Shrimps - made to a coarse paste 
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt

For the Soup
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste

For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste

Method

To make the Wontons
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon  in a teaspoon of  filling,  in the center of the wrapper. Wet the edge with your finger and seal the wrapper.  Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.

To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,

In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.

In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....

I am enjoying this ...

Sending this to Fish Friday Foodies - Hosted by Wendy Klik and Stacy Livingston Rushton - theme for chilly February - seafood stews and soups of the world.

Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup

An InLinkz Link-up

Masala Roti #BreadBakers

Hearing this name masala roti, you might think it is spicy but let me assure you that this is a flavorful  and flaky roti.

Ingredients
2 Cups Whole wheat flour   
1/2 Teaspoon Carom seeds / Ajwain
1/2 Teaspoon Salt 
1 Teaspoon Chaat masala
1 Teaspoon Red chilly powder 
Ghee as required  

Extra flour for dusting / rolling the rotis
Water as required for kneading

Method

Mix together wheat flour, salt and carom seeds and knead into a dough with sufficient water in to a soft dough. Cover and keep aside  to rest at least for 15 minutes.

Divide the dough into equal portions and roll into balls. Dust with a little dry flour and roll into roti.

Apply little ghee on the roti, sprinkle red chilly powder, chaat masala and dry flour.

Make a cut in the roti from the centre outwards and roll it in the shape of a cone to make layers.

Then twist the cone and roll it into a ball see pic 

Press this cone and roll it back into a roti.

Heat a tawa. 

Place the roti on it and cook till the underside is done. Turn it over and cook on the other side too. Apply a little ghee on both sides and cook till golden.

Remove from tawa, sprinkle some chaat masala, hold the  roti in your hands and crush it lighlty so that the layers  separate. Transfer into a serving plate and serve hot with any sabzi or have with a hot cup of tea.

Sending these to Bread bakers event for the month theme Breads made on Girddle.   Host blog: SpiceRoots http://www.spiceroots.com/. Thank you dear for hosting this month's event.
Here are the Griddle Breads of our group ...

• Amaranth (Rajgira) Paratha from Herbivore Cucina
• Cheese and Potato Gözleme from Cook's Hideout
• Corn Pancakes from Magnolia Days
• Cornmeal Griddle Cakes from Noshing With The Nolands
• English Muffins from La cocina de Aisha
• Fruity Hemp Seed Pancakes from Cindy's Recipes and Writings
• Griddle Scones from Hostess At Heart
• Homemade Corn Tortillas from Kylee Cooks
• Lachha Paratha - Indian Layered Flatbread from Sara's Tasty Buds
• Masala Poli - Spicy Potato Masala Stuffed Poli from I Camp in my Kitchen
• Masala Roti from Sneha's Recipe
• Paneer Kulchas - Griddle Fried Cottage Cheese Flatbread from Sizzling Tastebuds
• Paruppu Poorana Poli from Gayathri's Cook Spot
• Peanut Butter and Apple Griddle Cakes from A Day in the Life on the Farm
• Phool Makhana Parathas (Puffed Lotus Seeds Parathas) from Seduce Your Tastebuds
• Saffron Unleavened Bread from Kidsandchic
• Satpadi - Spiced Griddle Bread from Spiceroots
• Scallion Pancakes from A Shaggy Dough Story
• Sourdough English Muffins from Karen's Kitchen Stories
• Spicy Loli - Breakfast Flatbread from Food Lust People Love
• Spinach and Feta Gözleme from Spill the Spices
• Stacked Apple Arepas from The Schizo Chef
• Staffordshire Oatcakes with a Bacon & Cheese Filling from Ruchik Randhap
• Stove-Top Muffins (Diphaphata) from Wholistic Woman
• Swedish Polar Bread from G'Gina's Kitchenette
• Vitumbua (Coconut Rice Pancake Balls) from Mayuri's Jikoni
• Welsh Cakes from Passion Kneaded
• Yeast Raised Chocolate Chocolate Chip Pancakes from Pastry Chef Online

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Labels : Rotis, Bread Bakers

White Kadala Curry/ Chickpeas Curry - Kerala Style

This is a delicious curry, it brings fond memories of my friend Mariam who use to bring this curry with puttu for lunch. 

Ingredients 

1.1/2 Cups Chickpeas / Kabuli Chana - boiled

1 Teaspoon Ginger Garlic paste
1 Medium  Onion - finely chopped
1 Medium Tomato - finely chopped
1 Green Chillies - finely chopped
3 Tablespoons Oil
A Sprig Curry leaves
1/2 Teaspoon Mustard seeds
2 Teaspoons Meat Masala powder
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder

2 Tablespoon Coriander leaves -  chopped

Salt to taste

Method

Soak chickpeas in water  overnight or -  minimum 5 hours in warm water.
Drain the soaked water, wash, add water ( a cup over the chickpeas), cook the chickpeas in a pressure cooker with 1/4 teaspoon salt .

In a pan, heat oil, add mustard seeds when they crackle add the curry leaves.  Add sliced onion and sauté till it becomes translucent.  Add  the turmeric powder, green chillies, ginger-garlic paste , tomatoes and sauté till oil separates.  Add all the powders , salt to taste and  1/4 cup water,  fry for 2 minutes.  Add chickpeas saute for a minute then add the  water  in  which the chickpeas were cooked to make a thick gravy. 

Close and cook for 15 minutes on slow flame till oil separates.  Garnish with coriander  and serve hot.   

This dish is traditionally served with Appam, Idiappam  or Puttu.  We enjoyed it with chappati. 

I am sending this to My Legume Love Affair  host of the month Kalyani - Sizzling Tastebuds

Labels: Chickpeas, Kerala, Vegetables, Lentils

CHICKEN AND CHEESE BOX PATTIES

These were made for our family gathering and were loved by all.  They vanished in a jiffy.

Ingredients
1 Cup Chicken - boiled and shredded
1/3 Teaspoon Black Pepper powder
3 Green Chilies - finely chopped
1/3 Cup Packed Coriander leaves - finely chopped
1 Spring Onion - finely chopped

For the Sauce
2 Tablespoons Butter
3 Tablespoons All PurposeFlour
1 Cup Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Mustard paste
1/3 Cup Cheddar Cheese
1/3 Cup Sweet Corn - boiled and lightly crushed or chopped

Samosa Patti or Spring Roll strips

To seal the Patties

3 Tablespoon All Purpose Flour
A pinch of Salt
Water as required to make a thick paste

Method
To make the filling
In a sauce pan melt the butter add the flour and stir it for 2 minutes, then add the milk, continue to whisk till well blended and smooth, cook till the sauce it thick. Take off flame add the chicken, coriander leaves, green chilies, spring onion, cheese and sweet corn, mix well. Make small equal size ball and keep aside

To make the Box Patties
Take one strip vertical and place another one horizontal (ie it should be a cross see pic), apply a drop of paste in  the center then place the other strip.

Place the ball of filling in the center

Then fold (see pic)

Trim the strip if it's extra and apply paste on the fold on the side 

Continue with the folding and applying the paste on each fold

Here is a perfect box... make all the patties and keep aside

Deep fry them in hot oil on medium flame till nice and golden. Remove on an absorbent paper.

Serve them with any chutney or ketchup. 

Actually the dips are not necessary for these as they are crispy , cheesy and melt in the mouth. 

Sending these to Tea Time Treats ~ A Monthly Tea Party challenge Hosted by Karen and Jane

My Notes :

You can fry these in advance and keep them in the oven on warm mode... serve when required.  This is what I did.

If you do  not get strips , then cut the spring roll sheets into strips.  The trimmings you can fry and keep them to garnish your soups or salads.

Labels : Snacks, Chicken, Cheese, Kids delight, Tea Time Treats

Dal Makhani

This a Punjabi Cuisine dal, which is really yummy, creamy and delicious you will love it.

Ingredients 

3/4 Cup Sabut Urad
1/4 Cup Rajma / Red Kidney Beans
1 Big Onion  - finely  chopped
2 Tomatoes - finely  chopped 

2 Green Chillies  -finely  chopped
2 Inch Piece Ginger - finely  chopped  

6 Cloves Garlic - finely  chopped
1 Big Bay leaf
2 Black Cardamons
2 Cinnamon Sticks
3 Cloves
2.1/2 Tablespoons Coriander powder
1 Teaspoon Heaped Red Chilli powder
1 Teaspoon Garam Masala
Salt To Taste
4 Tablespoons Butter
3 Tablespoons Ghee
100 ML Fresh Cream
1/3 Cup Milk

Method
Soak black urad dal and rajma overnight.  Next day wash it fresh water.

Boil with half inch ginger, cardamoms, cloves and  water till level of it .  Close the cooker and take a whistle on  high  flame then reduce the flame and keep it for 10 - 15 minutes or till the rajma and urad dal are soft.

Heat butter, ghee in a  pan, add cumin seeds, bay leaf, cinnamon,  green chillies, ginger, garlic and  onions.  Fry till the onions are light golden.  Then  add chopped tomatoes, coriander powder, Chilli powder.   Fry till the  tomatoes are soft and mushy .  Then add the dal and rajma , without  water and mash while mixing so that dal and rajma are mixed with masala well.  Add  water and let it cook on low flame for 10 minutes or till oil surfaces.  If the dal is thick add water to adjust the consistency bring it to a rolling boil.  Then add garam masala, fresh cream, milk give it a quick stir .  Take off flame garnish it coriander leaves and fresh cream,  serve hot with Jeera Rice  or Steamed Rice.

Labels : Lentils, Punjab, Vegetables