Khao Khieb Pak Mor Steamed Mixed Veggie Crisps Recipes

KHAO KHIEB PAK MOR (STEAMED MIXED VEGGIE CRISPS)

Steps:

• Mix together all the ingredients listed under"For the crepes" to make a smooth and lump-free batter.
• Cover and set aside.
• Then, combine all the ingredients for the dipping sauce in a saucepan.
• Bring to a boil.
• Cook the sauce, on low flame, stirring constantly, until it thickens.
• Set aside.
• Now, prepare the filling.
• To do so, heat oil in a wok or a deep-frying pan.
• Toss in the onions.
• Stir-fry until they smell aromatic.
• Add the remaining veggies.
• Season with soy sauce, salt and white pepper powder.
• Mix everything and cook until the mixture gets dry.
• Keep aside.
• Now, start making the crepes.
• For these, pour 1 tablespoons of the prepared batter on a lightly greased stainless steel plate.
• Rotate the plate in a circular motion to spread the batter evenly.
• Steam the crepe for 3-4 minutes.
• Remove and set aside.
• Repeat the same method for the remaining crepes.
• Place each crepe between a sheet of wax paper to prevent them from sticking together.
• To serve, place a little filling in the middle of each crepe and wrap it.
• Serve the crepes hot or cold, as you please, with the dipping sauce served separately.
• Enjoy!

MASALA CHICKEN

Steps:

• Grind the ingredients for the paste and keep aside.
• Heat oil in a non-stick wok.
• Once its hot, toss in the cinnamon, cardamom and cloves.
• Saute for 30 seconds.
• Add the onion and stir-fry until it turns golden brown.
• Add the chicken and fry for 5 minutes.
• Then, add the ground paste.
• Fry till the masala leaves the sides of the wok and the oil floats on top.
• Add salt and water.
• Cook the chicken until it is tender and the gravy thickens.
• Add the pepper and garam masala powders.
• Mix well and serve hot with naan or rotis or kulchas.
• Enjoy!

LAMB WITH DRIED LIME

Steps:

• Break open the limes and remove the seeds from inside.
• Powder the lime pieces in a dry grinder.
• Heat oil in a skillet.
• Toss in the onions and stir-fry until transparent.
• Add lamb and stir-cook until the lamb is well browned.
• Add powdered lime, warm water (just enough to cover lamb) and the stock cube.
• Cook until the lamb is well cooked and the gravy is thick.
• Remove from heat.
• Garnish with pepper, mint leaves and parsley.
• Serve hot with rice or parathas!

TANTALISING INDIAN CHICKPEAS CURRY

Steps:

• Soak the chickpeas overnight in water.
• The next day, drain out the water.
• Put the chickpeas in a large and wide pot.
• Add fresh water and boil the chickpeas in it on high heat.
• Heat oil in a pot.
• Add cumin seeds and allow to splutter.
• Once they stop spluttering, add the potato cubes.
• Stir-fry on high heat for 5 minutes.
• Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
• Mix thoroughly.
• Stir in 1 cup of thick yogurt{I use plain fat-free}.
• Cook, stirring every 2 minutes, for 10 minutes.
• Add the boiled and drained chickpeas.
• Stir in 2 1/2 cups of water.
• Bring to a boil.
• Lower flame, cover and cook for 5 minutes on low heat.
• Remove from flame.
• Garnish with garam masala powder and corriander leaves.
• Serve hot over long-grain Basmati white rice.
• Enjoy!

CLEAR ORIENTAL SOUP

Steps:

• Bring stock to a boil in a large pot.
• Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes.
• Then add bean sprouts, tofu and corriander leaves and cook for 5 minutes.
• Serve hot!
• For vegetarian use the vegetable stock.