Indian fried Vegetable balls

Indian fried Vegetable balls

Ingredients:

4 medium sized potatoes
Cooking oil
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
2 teaspoons finely chopped green chilies
1 finely grated carrot
½ cup green peas
½ cup corn
1 cup finely chopped onion
Sea salt
2 teaspoons chili powder
½ teaspoon garam masala
1 small handful finely chopped coriander leaves
1 tablespoon corn flour
Bread crumbs

Directions:
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart. Using your hands or potato masher, mash potatoes to a fine paste and keep it aside.

Heat the pan and add cooking oil.

Add to the pan garlic, ginger and onion and cook till its golden brown.

Then add carrot and sea salt and cook till the raw smell disappears.

Now add chili powder, garam masala, green peas and corn and cook for further 3 minutes.

Now add to a bowl corn flour, masala and mashed potato and combine well.

Take a small portion of the mixture and roll it into a ball.

Now roll this ball over the breadcrumbs making sure the breadcrumbs are evenly coated.

Repeat above two steps for remaining mixture.

Now heat the pan and fill it with cooking oil enough for deep-frying.

Drop the balls one by one slowly into the oil and cook till its golden brown.

Vegetable fried balls are now ready to be served.

Serve with a green salad.

Kentycky fried chicken with salad and cumin yoghurt

Kentycky fried chicken with salad and cumin yoghurt

Ingredients

Fried chicken

4 boneless chicken thighs (500-600 g)

2-3 teaspoons sea salt and black pepper

About 1 liter of rapeseed oil for frying

For frying the chicken

2,5 dl sour milk (Swedish “filmjölk”. Try Turkish yoghurt if you don´t have this kind of milk)

1 egg

salt

Spiced flour, to fry

2 dl of wheat flour

1 tablespoon corn starch

2 teaspoon baking soda

2 tablespoons of pepper powder

1 tablespoon garlic powder

1 tablespoon of onion powder

0.5 teaspoon freshly ground black pepper

2 tsp sea salt

Cumin Yogurt

2 dl thick yogurt

1 bunch of fresh oregano

1 mustard or spring onion, finely chopped

3-5 cm fresh ginger

0.5 teaspoon smoked paprika

2-3 teaspoon roasted ground cumin

0.5 lemon

olive oil

salt

Some drops of tabasco

Salad

Fennel

A bunch of salad leafs

Cucumber

A bunch of  spinach or any other greens

Spring onion

Tomatoes

Avacado

Abundle of fennel dill or plain dill

0.5 lemon

2 tablespoons of good honey

Salt and black pepper

olive oil

Directions:

Fried chicken

Cut the chicken thighs into big pieces, flavor salt and pepper.

Mix sour milk, eggs and a little salt and put in a bowl that will allow you to dip the chicken pieces.

Mix the flour with corn starch, baking soda and spices. Distribute the flour mixture onto two separate dishes before the frying.

Heat the oil in a frying pan or start a fryer if you have. The oil should have a temperature of about 180 degrees when you start to fry (be sure to turn off the kitchen fan!).

Turn the chicken into the spiced flour so it really covers, lift and shake off. Now dip the chicken into the sour milk mixture to cover the meat, lift it up and finish by dipping the chicken into the flour again so that the pieces feel covered.

Put some pieces at a time into the hot oil and fry. Fry the pieces for about 6-8 minutes until they are beautiful golden brown and juicy. Let frying oil drop off on household paper.

Cumin Yogurt

Put the yogurt in a bowl, chop the herbs and onions and shred ginger thinly. Sprinkle herbs, onions and spices over the yogurt, squeeze over lemon and spread ginger. Bring some olive oil over, seasoning with salt and a few drops of tabasco. Use as a dip for the chicken and serve together with the garden salad.

Salad

Peel and rinse the vegetables.

Slice the fennel and vegetables thinly and put everything on a serving plate. Sprinkle with lemon juice and honey, salt and pepper. Stir around everything so that it is mixed. Finish by sprinkling with some good olive oil.

Homemade Rice Noodles

Homemade Rice Noodles

  

Ingredients

1¼ cups rice flour

2 tablespoons tapioca starch (or cornstarch)

½ teaspoon salt

1¼ cups water

1 teaspoon vegetable oil, plus more for brushing

Instructions

Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for 30 minutes.

While the mixture is resting, fill your steamer with water and heat to boil. Place a plate or pan into the steamer. If you don´t have a steamer use a wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water.)

Brush a light coating of oil on the plate in the steamer or on the bottom of the flat-bottom pan, put the pan on top of the boiling water, and add a ¼ cup of the rice liquid to the plate or the pan. Tilt it a little so the rice liquid covers the bottom of the plate or pan.

Now, cover with the lid and cook on high heat for 5 minutes. After 5 minutes, remove the lid, take out the plate or pan, and set aside. Put a 2nd plate or pan in th steamer or on top of the water in the wok/cooking vessesl, add a ¼ cup of the rice mixture. Tilt it a little so the rice liquid evenly covers the bottom, cover, and let cook.

While it's cooking, attend to the first pan. Lift the noodle sheet out and place it onto a cutting board. Brush the cutting board with a thin layer of oil to prevent sticking. Then, use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the plate/pan. Lay it flat on your cutting board. By now, your second plate/pan is probably ready. Remember to brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.

Now brush the bottom of the 1st plate/pan with some oil and get ready to make your 3rd batch. Repeat the above steps until all of the noodle batter is gone. Once all of the noodle sheets are made  feel free to cut them in whatever sizes and shapes you like. Now the rice noodles are ready to be used!

You can store these noodles in the refrigerator for a day or two. They might harden slightly, but they should bounce back nicely once heated. Enjoy your homemade noodles!

Here are some different ways to use your noodle sheets.

Rice noodle rolls

Fillings:

Mix scrambled eggs, cooked salmon, shredded carrot, sliced spring onion

Fried chicken, fried onion, shredded carrots, chopped spring onions, garlic minced  and fried, fresh ginger thinly sliced and heated, red and green chili thinly sliced.

Place the filling on top of the rice noodle sheets and roll. Cut in half. Serve with dipping sauce like for instance soy sauce.

Rice noodle soup

Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add fried up chicken bites, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with chicken stock cubes, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.

Shrimp noodle soup

Cut the noodle sheets into noodle strings. Make a soup with boiling water. Add shrimps, sauted onion, ginger, shredded carrots, spring onions sliced. Taste off with fish stock cubes, coconutmilk, salt, pepper, some sliced chili and garlic according to taste. Add the sliced noodles to the soup.

Rice noodle dish

Slice the noodle sheets into strips. Mix with fried up onions, scrambled eggs, chicken meat, garlic, spring onion, shredded carrots. Add spices according to taste.