Shital's-Kitchen: September 2014

Thursday, September 18, 2014

Wholewheat Veggie Potstickers

You know how much Snehanshu enjoys potstickers. From store bought wrappers to home made hand rolled wrappers, I make them a lot. But now, it was time to go even more healthy by using wholewheat flour. We love them so much that we just make a meal with potstickers. We all know the wholewheat is always a better option than all purpose flour for our family. These are not just guilt-free, but a very healthy option for dieters too. It is just like enjoying Indian roti with veggies :)

Since a very long time I have been wanting to show you an easy way to peel garlic specially for recipes that need a lot of them. My aunty told me about this Martha Stewart's trick, and it works!! Just place few cloves of garlic in a stainless steel container with a lid or a jar with a lid and shake well. I mean SHAKE WELL...yes, it is a workout :) In around 30 seconds to a minute you will have all garlic peels separated :) Perfect for Schezwan Sauce!
Here is Martha Stewart's video

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Start with potsticker or dumpling filling.
Select your veggies.
Finely mince the veggies or use a food processor to help you do that.
Heat 1 tbsp oil in a wok or a pan. Saute 1/4 cup minced onions, 1 tbsp. ginger and 1 tbsp. garlic for 2-3 minutes. Saute 1/4 cup chopped bell pepper too.
Mince 1 carrot and few beans. Cook them with other veggies till they are slightly tender.
Add a tsp. of salt. Add 1/4 cup finely chopped cabbage and cook for 4-5 minutes. Add 1 tsp. vinegar.
Add spring greens, and let the filling cool.

To make whole wheat dough:
Take 1 cup regular wholewheat flour. Add a tsp. of salt and using around 1/4 cup of water make a stiff dough. Knead the dough well and let it rest for 10-15 minutes. Divide into 20-25 equal parts. Using dry flour roll each part into a small disc.

Use dry flour to prevent dough from sticking.

Stuff with veggie filling and fold into potstickers.

If you are not able to fold into potstickers, just bring the sides together and pinch the dough to appear like potlis or draw string bag :)

Spread a tsp. of oil in a flat pan. Heat it. Place each potsticker and fry till it is crisp at the bottom.

For the rest of it to cook, add 1/2 cup water to the pan and cover it with a lid. Let the dough steam well. Add more water if needed.

When done, serve immedietly with soy or homemade schezwan sauce.

Healthy and Delicious!!

Wednesday, September 17, 2014

Sichuan Fried Rice

Few days back, I went to an Asian market. What a wonderful shopping experience it was!! Walking up and down each aisle, I was able to identify spices and ingredients that we use in our Indian cooking. But surely it was first encounter with lot of Asian spices. One of them was Sichuan pepper.

I know Schezwan or Sezhwan fried rice is very popular amongst Indians. Fried rice with delicious flavors and heat from red chilli and garlic is one of my favorites too. I make my special Spicy Schezwan sauce to prepare Schezwan Fried rice. Yes, Schezwan or Sichuan rice has that spicy taste because it belongs to Sichuan Province of China, and the food belonging to that part of china is hot and spicy. Surely this one is more suited for Indian palete. I had to buy a pack of each of these peppercorns to try this spice in my favorite Schezwan or Sichuan Fried rice :) These peppercorns are not hot, but they have a lemony and flowery flavor. They are tingly to taste, and can numb the tongue.

Red and Green Sichuan Peppers
These peppers are optional in this recipe. I do make Schezwan fried rice without using them too.

To begin:
Microwave 1 cup rice with 1+1/2 cup water for 10 minutes. This will partially cook rice. I always like my rice to finish cooking with veggies to absorb fresh flavors. Sprinkle some salt, use a fork and fluff up rice grains. It is okay if there is some moisture or water in the rice bowl. Let them cool.

Meanwhile, chop veggies for rice. I like to add lot of veggies to rice and make it fresh and nutritious.

1/2 cup chopped onions, 1/2 cup chopped bell pepper, 1/2 cup chopped carrots, 1/2 cup chopped beans, 1/2 cup chopped cabbage, 3-4 minced garlic and 1 inch minced ginger.

To add spice:
Homemade Schezwan sauce, dry red chillies and sichuan peppers.

In a wok, heat 1 tbsp. oil and add 1 tbsp. homemade schezwan sauce. Fry dry red chillies. Saute ginger, garlic, onions, bell peppers. Saute veggies for 3-4 minutes till they are slightly tender.

Add quartered or chopped mushrooms and cook for 3-4 minutes.

Add spring greens and 1/2 cup chopped cabbage.

Slightly roast and roughly grind sichuan peppers. Add a tsp. to sauteing veggies.

Add pinch of salt, 1 tsp. vinegar and mix well.

Add cooked rice and toss them well. Cook for 4-5 minutes till the flavors blend well.

Give it a taste test for salt and vinegar and spice. If needed, add more schezwan sauce to increase the spice.

Serve with soy and homemade schezwan sauce at the side.

Spicy Sichuan Rice!