Kuli Paniyaram with FriedGram Chutney

Kuli Paniyaram with FriedGram Chutney

This is a typical chetinadu dish that mom used to make for breakfast.This is one of my favourite breakfast, and we like to have this with the FriedGram chutney.This is made from the Idli batter and use a special vessel for it called as Paniyaram chati. You can get it here .

For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-

1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

This is a typical chetinadu dish that mom used to make for breakfast.This is one of my favourite breakfast, and we like to have this with the FriedGram chutney.This is made from the Idli batter and use a special vessel for it called as Paniyaram chati. You can get it here .

For Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-

1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

KUZHI PANIYARAM

KUZHI PANIYARAM

Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
and curry leaves.In Southern India we usually make this dish in a particular

utensil called the "paniyaram pan." You can see the photo later in this entry.

Paniyaram batter

Ingredients:

* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion finely cut 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little

The Making of the paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.

In a paniyaram pan putting ½ tsp oil in each pit and heat it.
Once the oil is hot, put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.

Every time pour oil,heat it and make paniyarams.

Kuzhi paniyaram

Paniyarams

Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. My family loves paniyaram very much. The other day, I was making paniyarams and started running low on batter. So, I mixed the remaining batter up with a couple of eggs. Oh boy! what a surprise!! the taste was amazing - I guess I didn't know what I was missing before this little adventure :-). From that day onwards I intentionally mix batter with eggs to make egg paniyarams!

[From Left to Right: Regular paniyaram, Puli/Tamarind Chutney, Peanut Chutney, Egg Paniyaram]

For Regular Paniyarams:
Season idli/dosa batter with tempered mustard seeds, urid dal, curry leaves, and few chopped onions. Pour batter mixture in paniyaram pan and cook to make regular paniyarams.


For Egg Paniyarams:
Mix the above seasoned paniyaram batter with 2 or 3 beaten eggs. Set the stove on low to medium heat. Add a few drops of oil in paniyaram pan and pour a heaping tablespoon of batter mixture in paniyaram pan. After a minute or two flip it and cook the other side. Egg Paniyarams are ready to be served.

MANGOLIAN BBQ

Ingredients : 3 lb Boned Lamb Shoulder Chops OR 2 lb Boneless Beef, (Tenderest GARNISHES SAUCE

Method : Cut the butcher has 3 lg Carrots, Peeled and Shredded and dried 2 lg Green Peppers, Seeded and Cut Into 1/4-Inch Strips 3 c Cabbage, Shredded, Rinsed, 2 lg Onions, Thinly Sliced 1/4 lb Bean Sprouts, Rinsed and Drained Salad Or Peanut Oil Boiled White Rice Crisp Sesame Seed Buns, Warmed Thinly Sliced Crisp French Bread 1 1/2 c Dark Soy Sauce 6 c Water 10 Crushed Black Peppercorns 1 tb Sugar 2 ts Fresh Ginger Root, Grated 3 c Scallions Or Leeks, Chopped 4 Star Anise 4 lg Cloves Garlic, Crushed and Divided 3 c Chinese Parsley Or Cilantro, 1 c Rice Wine Or Sherry Minced, Divided Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters. SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.) TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.

mangolian bbq

make the food in a big grill at BD's. All dishes are cooked to order.

Chicken Lettuce Wrap Asian Food mangolian Recipe

Chicken Lettuce Wrap Asian Food mangolian Recipe

Stir fry chicken Asian appetizer with water chestnuts, shiitake mushrooms, onions, bell peppers

served in lettuce cups with classic sweet and spicy sauce

	Ingredient List:
	1/4 C. Classic Hoisin Sauce (Starport 128) (2.5 oz.)
	1/4 C. XOX Sweet Teriyaki (Starport 217) (2.0 oz.)
	8 oz. Chicken, breast or thigh, 1/2" marinated & velvetized
	1/4 C. Red onions, diced, 1/4" (1.5 oz.)
	3/8 C. Red bell pepper, diced, 1/4" (2 oz.)
	1/4 C. Water chestnut, diced 1/4" (1.5 oz.)
	1/2 C. Mushrooms Shiitake, fresh diced 1/4" (1.5 oz.)
	3 Tbsp. Green onions, chopped
	8 pcs. Iceberg lettuce cup
	2 Tbsp. Corn oil

Chicken Marinate and Velvetization:

1. To marinate: For 10 lbs. sliced or diced chicken, add 0.5 lb. (1 C.) Marinade Seasoning , 1-1/4 C. water

and 1 C. oil mix well and marinate for 30 minutes or more.

2. To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces,

remove and drain off oil.

3. When cool, place in covered container and refrigerate make batch daily.

Firecracker Wings

Firecracker Wings Asian mangolian Food Recipe

A spicy Asian Chinese appetizer of deep fried wings with Starport Foods Hot and Spicy seasoning

Ingredient List: Serves: 2 2 Tbsp. Hot & Spicy Seasoning (Starport 351) ¾ C. Crispy Seasoning Batter (Starport 354) 2 lbs. Chicken Wings 2 Tbsp. Cilantro, chopped ¼ C. Green onions, chopped 1 Tbsp. Corn oil 1 each. Red jalapeno, sliced thin Garnish: Cilantro sprigs & slant cut green onions Photo show 1 serving: 6 wings

Instructions:

1. Cut and discard wing tips.

2. Coat chicken wings with Crispy Seasoning Batter evenly and set aside.

3. Just before frying, roll chicken wings in batter again to pick up as much as batter as possible.

4. Separate wings to 2 batches and deep fry each batch at 350 F. 6-7 minutes turning frequently.

5. When each batch are done, let oil re-heat to 350 F and re-fry all wings 3-4 minutes until golden crispy and done.

6. Remove wings and shake off excess oil and set aside.

7. Heat wok on medium heat; add oil then add green onions, cilantro and jalapeño sauté 10 seconds.

8. Add in wings and sprinkle on Hot and Spice Seasoning, toss well and remove.

Garnish with cilantro sprigs and slant cut green onions.

Mongolian lamb/mutton Asian Chinese Food Concept Recipe

Asian beef stir fry recipe- sautéed beef, baby corns, celery, bell peppers and onions in a spicy and sweet sauce

	Ingredient List: Buffet Quantity
	1 C. XOX Sweet Teriyaki (Starport 217)
	1/4 C. General Kung Pao Sauce (Starport 345)
	1 C. Classic Hoi Sin Sauce (Starport 128)
	2 C. Crispy Seasoning Batter (Starport 354)
	2.5 lbs. lamb/mutton flank steak, sliced 1.5x1x1/4 marinated (see below)
	1 lb. Celery, sliced 1/4"
	1.5 lb. Red bell peppers, sliced 1/2"
	0.5 lb. Onions, sliced 1/4"
	0.5 lb. Baby corns, 1/2 length
	2 Tbsp. **Garlic/Ginger
	1/4 C. Corn oil
	0.25 lb. Rice sticks, fried (see below)

**Garlic/ginger – Mix 2 parts of crushed fresh garlic with one part of finely minced ginger place in pan,

add enough oil to cover, and heat and stir until ingredients reaches 170 F, remove and refrigerate.

lamb/mutton Marinating: For 10 lbs.: mix 1-1/4 C. Marinade Seasoning (Starport 356) 0.6 lb., 1-1/4 C. water

and 1 C. oil mix well and marinate beef for 30 minutes or more. Cover and refrigerate.

Rice sticks preparation: Deep-fry 1/4 lb batch of rice sticks at 350 F until fully expanded and fluffy,

about 20 seconds. Do not fry so long that it turns brown. Drain on paper towels.

Instructions: 1. Pre-mix Mongolian sauce mix 1 C. XOX Sweet Teriyaki, ¾ C. General Kung Pao Sauce and 1 C. Classic Hoi Sin Sauce and set aside. 2. Slice beef and marinate using instruction above. 3. Drudge marinated lamb/mutton over Crispy Seasoning Batter and coat beef with batter. 4. Divide lamb/mutton into 2 batches and deep fry each batch at 350 F, 3-5 minutes until crisp dried, drain and set aside. 5. Oil blanch red bell peppers in fryer at 350 F 50-70 seconds, remove, drain and set aside. 6. Heat wok or griddle at high heat, add oil then spread onions and celery on wok and let them sear 1-2 minutes then add in garlic/ginger and stir-fry 20-30 seconds. 7. Add red bell peppers and baby corn stir-fry until hot about 2 minutes, then add Mongolian sauce mix. 8. Continue to stir-fry until steaming hot then added fried lamb/mutton and ½ of the green onions, mix well and remove. Garnish with fried rice sticks and remain green onions.

Vegetarian Szechuan Eggplant Asian Chinese Food Concept

Vegetarian Szechuan Eggplant Asian Chinese Food Concept

Spicy Asian vegetarian recipe with Japanese purple eggplant and garlic in Starport Foods Spicy Szechuan Sauce

	Ingredient List:
	3 Tbsp. Spicy Szechuan Sauce (Starport 322)
	6 oz. Eggplant, long purple
	1 tsp. Salt
	2 Tbsp. Crispy Seasoning Batter (Starport 354)
	2 tsp. Garlic, crushed
	2 Tbsp. Corn oil

Instructions:

1. Cut eggplant into sticks, ½” X ½” X 2” long.

2. Sprinkle salt on eggplant and let sit for 30 minutes to draw out moisture then rinse well in cold water

to remove salt and pat dry.

3. Coat eggplant with Crispy Seasoning Batter and deep fry at 350 F until softened, 1-2 minutes,

remove and drain on paper towel. May be covered and refrigerated for later use.

4. Add oil to hot griddle or wok then eggplant and garlic sauté 30 seconds.

5. Add Spicy Szechuan Sauce toss well gently and remove.

Shrimp Chow Mein Asian Chinese Food Recipe

Shrimp Chow Mein Asian Chinese Food Recipe

Asian Chinese noodle recipe - Shrimp Chow Mein or Lo Mein with shrimp, onions, bell peppers, celery and egg noodles

in Starport Foods Smokey Teriyaki Sauce

Ingredient List: 3/8 C. Smokey Teriyaki Sauce (Starport 220) 4 oz. Shrimp, shelled, de-veined 45-60 count (marinated) 8 oz. Noodles, cooked 1/2 C. Red onions, sliced 1/4" 1/4 C. Celery, bias sliced 1/8" 1/2 C. Red bell peppers, sliced 1/4" 2 Tbsp. Corn oil Sprigs of cilantro for garnish

Marinate Shrimp: For each pound of shrimp, thoroughly mix 0.4 oz. (1Tbsp.) Marinade Seasoning (Starport 356),

0.8 oz. (2-1/2 Tbsp.) oil and 0.8 oz. (2 Tbsp.) water. Add in prawns marinate for 15- 30 minutes.

Instructions: 1. Cook egg noodles according to manufacturer’s instruction and toss noodles with 1 Tbsp. of oil per pound to prevent clumping. Cover and refrigerate until use. 2. Cut vegetables and set aside. 3. When ordered, blanch cooked noodles in boiling water 10 seconds to reheat and set aside. 4. Heat pan on high heat add oil, onions and celery sauté about 30 seconds. 5. Add shrimp and bell peppers and sear both before stirring, about 30 seconds. 6. Add noodles and Smokey Teriyaki Sauce toss noodles until steaming hot. Arrange plate with shrimp and red peppers on top and garnish with cilantro.

Jamaican Jerk Grilled Chicken with Plantains

Jamaican Jerk Grilled Chicken with Plantains and Okras

Fusion Ethnic Food Recipe

Caribbean Jerk fusion ethnic recipe with grilled chicken, sautéed plantains, okras and Jalapenos

in Starport Foods Smokey Passion Jerk sauce

	Ingredient List: Serves 2
	1/2 C. Smokey Passion Jerk Sauce (Starport 130)
	2-8 oz. Chicken breast, skin-on, boneless
	1 ea. Plantain
	4 oz. Okras, 1/2" round (or frozen okras)
	2 ea. Red jalapenos, thin sliced rings
	2 Tbsp. Extra virgin olive oil
	1/4 C. White wine
	3 Tbsp. Butter

Instructions:

1. Marinate chicken breasts with 2 Tbsp. Smokey Passion Jerk Sauce and 1 Tbsp. of olive oil about 30 minutes

or more. (Save marinade for basting)

2. Cut plantains in half, slit peel lengthwise and remove peel then slice to 1/8” slices. Deep fry plantain at 350 F

until golden, remove and set aside.

3. Trim ends of okras and cut in ½” rounds.

4. Trim ends of jalapeno and cut to thin rings and seeded.

5. Heat a grill, when hot, place chicken with skin side down on grill turn and baste every 3-4 minutes with

leftover marinade. Cook 20-25 minutes or until done.

6. Chicken may be pre-cooked in oven at 350 F until done and finish on grill.

7. Meanwhile heat a sauté pan at medium heat. Add butter and sauté okras until softened about 3 minutes

then add jalapeno.

8. Add white wine, fried plantain and 2 Tbsp. of Smokey Passion Jerk Sauce, mix well and remove.

9. Portion vegetables on plate and dress each chicken breast with 2 Tbsp. each of Smokey Passion Jerk Sauce

before serving.

Tasalsan Guril

Fried noodles, as ingredient for other dishes.

Ingredients

Nudelteig
300	g	Flour
2	dl	Water
		Oil	for frying

Preparation

• Mix flour and water to create a pliable dough. Let it rest for 15 min.
• Seperate the dough in two or three pieces and roll them out thinly.
• Cut the sheets into pieces that roughly fit into a frying pan.

• Fry the pieces slightly from both sides with little oil in a frying pan.
• Depending on taste you can fry lighter or darker. The primary purpose of the frying is to dry the noodles, so hat they don't stick anymore during further processing. It is also possible to just dry the sheets in the air, but that takes a lot longer.

• Stack the fried sheets on top of each other and cut strips of about 7 cm x 0.5 mm (~ 3 in x 0.2 in).
• Without the frying, other shapes are also possible.

Use

The Tasalsan Guril can be used in all the places where fresh noodles are used, eg in Zuivan, or in various soups such as Guriltai Shul.

Gambir

Pancakes

Gambir may often be a byproduct, when there is left over dough from making some other dish. If you don't want to store that away (eg. freeze it), then you can just make a Gambir or two for desserts.

Ingredients

250	g	Flour
1.5	dl	Water
4	Ts	Sugar
		Oil or Butter

Prepare the dough

• Mix flour and water to create a pliable dough. Let it rest for 15 min.
• Split the dough into three or four parts, to process individually.
• Roll one part into a thin sheet.

• Pour a little oil or molten butter on the sheet.
• Disperse it over the surface by temporarily folding the sheet together from different directions.
• Sprinkle a little sugar over the surface.

• Now wrap the sheet up into a long roll.
• Turn the roll vertically, and press it together into a compact heap. The result is that oil and sugar are now distributed quite regularly within the dough.
• Flatten it again with the rolling pin, to a size that will fit into the frying pan at a thickness of about 3 mm.

• Take a knife and make to parallel cuts near the center. This helps to avoid blisters when frying, an makes it easier to break the finished Gambir into pieces.
• Fry with some oil in the pan at moderate heat from both sides. Make sure to fry slowly, or the surface will be black before the dough inside is cooked.

Serving suggestions

You can eat the Gambir just so with your fingers. Gourmands may put some jelly (jam) on top of it first.

Khuushuur

Large filled pockets, fried or deep fried.

This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.

Ingredients

Noodle Dough
250	g	Flour
1.5	dl	Water
Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p	Onion	Minced
2	p	Garlic cloves	Minced
3-5	Ts	Water
		Salt Pepper Caraway
		Öl	For frying

Prepare the Filling

• Mix minced meat, onion and garlic.
• Add water until the mass is smooth to work with.
• Add enough salt and spices (the dough has no salt).

Prepare the dough

• Mix flour and water to create a pliable dough. Let it rest for 15 min.
• Cut the dough into 3 cm (1.2 in) thick slices, roll the slices.
• Cut the rolls into pieces of 4 cm (1.6 in), flatten the pieces with a finger.

Form the pockets

The decorative design of the Khuushuur is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

• The pieces of dough are rolled into circles of about 10 cm (4 in) diameter, making the center slightly thicker than the edge.
  It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
• Hold one circle the open hand (the left one for righties) and place about one and a half tea spoon of the meat mass on one half, so that some space along the edge is left free.
• Fold the circle in half with fingers and palm, so that the edges meet over the meat.

• Connect the edges with the other hand:
  • At the near end, press the two edges together.
  • Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
  • A seam is created that looks like braided from the sides.
  • When reaching the far end, close it by pressing it together.
  • Several variations are possible, like starting from both ends, and let the "braids" meat in the center.

• Alternative method:
  • Press the edges flat together, closing the pocket.
  • Fold the near end to one side and press the end of the fold flat.
  • Fold again a little further down, creating a spiral shape.
  • press the end of the new fold flat as well.
  • Repeat until you reach the end.

The Cooking

• The finished Khuushuur are fried in oil, not too dark.
• The head produces steam within the pockets, causing some juice to drip out after a while, which will splash around when hitting the hot oil. It is recommended to cover the pan with a screen to keep the oil in.
• On the stove in the yurt, the Khuushuur are normally deep fried in oil. Of course, a modern deep fryer serves just as well.

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that the Khuushuur are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should easily feed 4 people.