CHINESE RED BEAN BALLS

CHINESE RED BEAN BALLS

Every first time I tasted  Red Bean balls bought from Old Chang Kee... Was very delicious.... the soft texture and the Red Bean taste and roasted sesame seeds flavour and  taste was awesome.... When I was talking about this ball  to my neighbor aunty she gave me recipe and said it was a chinese dish prepared during CNY... When I tried it a home ...I could not believe it.......I  got the same taste and flavour ... Nowadays I make it  to treat myself.....

CHINESE RED BEAN BALLS

INGREDIENTS:

Glutinous Rice flour                 - 3 cups

Brown Sugar                         - 3/4 cup

Boiling Water                         - 1 cup 

White Sesame Seeds              - 1/2 cup

Red Bean Paste                     - 1/2 cup

Oil                                         - for frying



METHOD FOR  MAKING RED BEAN BALLS:

Dry roast the sesame seeds and keep aside..

Dissolve brown sugar in boiling water, strain  and remove the dirts. 

Take rice flour in a bowl and make a well in the middle. 

Add the hot water and brown sugar mixture to it .

Using wooden spatula  mix it well  untill it forms a soft sticky dough.

Form dough into small balls. 

Flatten the ball keep a teaspoon of red bean paste seal edges and knead into a ball again.

Roll the ball in roasted sesame seeds.

Deep fry dough balls until slightly golden brown.  
Keep the fried ball in kitchen to absorb the excess oil.

Yummy Chinese Red Bean Ball is ready to taste...

MAKING OF RED BEAN PASTE FOR FILLING

Red Bean Filling

INGREDIENTS:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

MEDU VADAI

MEDU VADAI

MEDU VADAI

Ingredients:

Urad dhal                                   - 1 cup

Raw rice                                     - 1 1/2 tbsp

Onion                                         - 1/4 cup

Green chili                                  - 2

Ginger                                        - 1/2 tsp

Black pepper                             - 1 tsp

Cumin seeds                              - 1 tsp

Curry leaves                              - 2 tbsp

Cilantro                                     - 2 tbsp

Salt                                           - to taste

METHOD:

Wash the urad dhal and rice and soak in  water for 2 hours.

Using blender grind to smooth thick fluffy batter.

Transfer it to a bowl, 

Add chopped onion,  green chili, ginger, curry leaves and cilantro mix well.

Add pepper, cumin seeds and salt

Heat oil in a frying pan. 

Wet your  palm a take a  lemon size batter place this in  palm and flatten it slightly and make a hole in center.

Slowly drop it in hot oil and deep fry until golden brown on both sides. 

Yummy medu vadai is ready to taste.

Serve it with Chutney..

 POORI AND POTATO  MASAL .


POORI

POORI

INGREDIENTS FOR POORI:


Wheat flour                     - 1 cup

All purpose flour             - 1/2 cup

Baking soda                     - a pinch

Salt                                   - to taste

Water                                - for kneading


METHOD:

Mix the wheat flour , all purpose flour ,baking soda and salt.

Add water little by little and make a stiff dough.this dough must be thicker than chapathi dough.

Make small round like chapathi it should be little thicker than chapathi.

Deep fry pooris in hot oil.


Slightly press the poori with the back of the skimming spoon it will help the pooris to puff up.

Once the poori turns golden brown remove it and place it on kitchen tissue to  strain the excess oil.


Serve hot  with potato masala 

POTATO MASAL

POTATO MASAL FOR PURI

INGREDIENTS  
    
Potato                                    – 3 

Onion                                     – 1

Green chiles                           – 3 

Ginger                                   – 1/2 tsp

Turmeric powder                  – 1/2 tsp

Mustard seeds                       – 1 tsp

Urad dal                                –  1/2 tsp

Bengal gram dal                   – 1 tsp

Curry leaves                          – 2 tsp

Coriander leaves                   – 2 tsp

Oil                                         – 2 tsp  

Salt                                        –  to taste


METHOD

Peel off the potatoes and cut in to small cubes.

Chop onion, ginger and  green chilies  and keep  aside.

Pressure cook the potatoes and chopped onion for 3 whistles switch off mash well.

Add turmeric powder and salt to the mashed potatoes.Mix it well.

Take a frying pan add oil to it when hot.

Add Mustard seeds, Urad dal and Bengal gram dal. when  splutters.

Add green chilies, ginger  and curry leaves.saute for a minute.

Add mashed potatoes and onion mix to the pan. 

Saute this for  5 minutes. 

Garnish with coriander leaves.

Puri and Masal

Serve hot with Puri.

CABBAGE AND PANEER BREAD ROLLS

CABBAGE AND PANEER BREAD ROLLS

INGREDIENTS:
       
Bread Slices                           - 10 

Cabbage                                - 3/4 cup 

Mint Leaves                            - 2 tbsp

Paneer                                    - 1/4 cup 

Red Chili Powder                   - 1/2 tsp

Black Pepper Powder            - 1/4 tsp

Coriander Powder                  - 1/2 tsp

Garam Masala                       - 1/2 tsp

Salt                                        - to taste

Oil                                         - for deep frying

All Purpose Flour                   - 1 tbsp

METHOD:

Cut off the sides of  bread slices. set aside.

Shred Cabbage, Crumble paneer and Chop Mint leaves ..set aside..

Add water to all purpose flour and make a thick paste to use for sealing. 

Add to shredded cabbage, paneer, mint leaves salt, black pepper powder, coriander powder,red chilli powder, garam masala and  mix well. 

Place one spoon of this mixture on the bread  and roll it. 

Apply the sealing paste on the edges and close it tight. 

Repeat these steps for all the bread slices. and set aside.

Deep fry these rolls in the oil until they turn into golden brown color. 

Yummy cabbage and paneer bread rolls is ready to taste...

Serve it with chilli sauce........

MY CROCHET WORK AFTER A LONG GAP......

Given a long rest for my crochet works, thought of making something that satisfy myself..... My favorite yellow color yarn in my treasure box invited me to do something to boost myself ....... Got an idea of doing a doily of my own ....... may be a easy doily but satisfied me very much  on seeing the finished product....  Actually I would call this as a  doily with leftover yarn....... hahaha..... may be funny to hear but its true, I don't have any more green yarn. Thats the reason this doily turned  to be  soooo small.......

Flower doily

NELLAI SPECIAL ULUNDHU SAADAM OR URAD RICE 

ULUNDHU SAADAM

INGREDIENTS:

Parboiled Rice                                  - 1 cup

Black Urad Dal                                - 1/2 cup

Grated coconut                                 - 1/4 cup

Garlic Cloves                                    - 20 

Cumin Seeds                                    - 1 teaspoon

Fenugreek Seeds                              - 1/4 teaspoon

Gingelly Oil                                       - 1 tbsp

Salt                                                   - to taste

Water                                               - 4 cups

METHOD:

Take  Kadai  dry roast the urad dal for 5 minutes till it gives out nice aroma.

Add  rice to it  and wash and soak for 45 mins.

Take pressure cooker. Add oil to it..

 When hot add fenugreek Cumin seeds and garlic. 

Saute till garlic turns golden brown color. 

Then add  grated Coconut and saute for  2 more minutes.

Now add Rice and dal and saute for a minute...Add water to it.

Pressure cook for 3 whistle in medium flame.

Yummy ulundHu saadam it ready....Serve it with spicy Ellu Tuvayal..

SINGAPORE FRIED ICE-CREAM BALLS 

FRIED ICE-CREAM BALLS

INGREDIENTS:

Vanilla or Mango ice-cream     - 1 litre

All purpose flour                       - 1 cup

Egg                                          - 1 

Milk                                         - 1/4 cup

Breadcrumbs                            - 1/2 cup

Desiccated coconut                   - 1/2 cup

Oil                                            - For deep-frying

METHOD:

MAKING OF ICE-CREAM BALLS:

Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and keep in freezer until hard.

Make a batter out of  all purpose flour egg and milk. Set aside.

Mix desiccated coconut and breadcrumbs together in a bowl.

Take the balls from freezer

Take one ball at a time..Dip the ball in batter first...

Now coat it firmly with desiccated coconut and breadcrumbs.

Place the coated ice-cream back in the freezer to harden.

When the ice-cream is hard repeat the coating process, to give a firm shell. 

Freeze the ice-cream balls until ready to serve.


TO FRY ICE-CREAM BALLS:

Take a deep frying pan.

Add oil for deep frying..

Place the balls one at a time, into deep hot oil. 

Fry the balls for about 30 seconds, until golden brown. 

Absorb any excess oil with paper towel.

Yummy fried ice-cream is ready to taste.