1.In a bowl wash poha well(do not soak).
2.Rest the poha for 15 mins.
3.After 15 mins in another bowl add washed poha,onion,boiled potato,green chilli,ginger paste,crushed peanuts,coriander leaves,red chilli powder,salt and mix well.
4.Make balls and deep fry it on medium flame till it turns golden.
5.Serve hot.
Ingredients 1 Camembert cheese in a wooden box about 350 gr 1 sprig of rosemary 1 pinch of chilli flakes 1 tbsp honey or extra-virgin olive oil to drizzle Sea salt flakes and black pepper to taste Instructions Preheat oven to 180°C /360°F (oven fan 160°C). Arrange a baking tray onto the middle shelf. Remove the plastic packaging and arrange the Camembert back … Read more
Ingredients 500g strong white bread flour 7g sachet fast-action dried yeast 2 tsp golden caster sugar 100g butter, melted (buy a 250g pack and use the rest in the garlic butter) a drizzle of oil, for greasing 2 tbsp fine polenta or cornmeal 150g pack mozzarella (about 20 balls) For the tomato dipping sauce small … Read more
1. Take 1 cup ( 125 gms) refined flour in a bowl, Add 1/4 cup (20 gm) corn flour to it. Add 1/3 tsp salt and 3 tsp oil. Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than 1/2 cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set.
2. After 20 minutes, the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.
3. To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.
4. Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.
5. Heat the girdle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.
6. Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.
Serving
7. Thin wrappers are ready you can use them to make snack for parties. You can keep them in a polythene and keep it in fridge and prepare yummy and sumptuous snacks instantly for 3 to 4 days. You can make this wrapper in advance for any party as it will save the time and effort.
– 600 grams of glutinous rice
– 2 tsp of sugar
– 2 tsp of dark soy sauce
– 1 tsp of sesame oil
– 1 tsp of salt
FOR THE STIR-FRY FILLINGS
– 6 pieces of dried mushroom
– 50 grams of dried scallop
– 80 grams of dried shrimp
– 100 grams of peanuts
– 2 tbsp of vegetable oil
– 1 tbsp of soy sauce
– 1/2 tsp of black pepper
– 1/4 tsp of salt
FOR THE CHICKEN MARINADE
– 250 grams of chicken thigh
– 1 tbsp of soy sauce
– 2 tsp of cooking wine
– 1 tsp of dark soy sauce
– 1 tsp of five spice
– 1/4 tsp of salt
OTHER THINGS
– 12 salted egg yolks
– Some rope
Instruction
THE NIGHT BEFORE
– Put a tsp of vegetable oil into the water. Boil the dried bamboo leaves for 5 minutes. Soak it in the water overnight. Each zongzi needs 2 pieces of leaves, but you might want to prepare more leaves in case some of them break or are not the right size.
– Cut the chicken into the size you like. Marinate it with 1 tbsp of soy sauce, 2 tsp of cooking wine, 1 tsp of dark soy sauce, 1 tsp of five spice, 1/4 tsp of salt. Let it sit in the fridge overnight.
– Wash the glutinous rice really well. Soak it overnight.
– Soak the dried mushroom, dried shrimp, dried scallop and the peanuts with water overnight.
NEXT DAY
– Drain everything.
– Cut the mushroom into small pieces. Rip the scallop into small pieces, too.
– Use 2 tbsp of vegetable oil and stir fry the mushroom, shrimp, scallop and peanuts on medium heat for 3 minutes. Add 1/2 tsp of black pepper, 1/4 tsp of salt, 1 tbsp of soy sauce to adjust the taste. Turn off the heat and set it aside.
– Drain the glutinous rice. Add 2 tsp of sugar, 1 tsp of salt, 2 tsp of dark soy sauce, 1 tsp of sesame oil. Mix it well and set it aside.
– Take the bamboo leaves out of the water.
– The ingredients can be switched with anything you like. You can put beef, pork, sausage, bacon. Or other types of nut, like chestnut. Basically, you can make your own filling.
MAKE THE ZONGZI
– Tie one side of the ropes somewhere. This is super helpful especially if you are doing this alone. The rope needs to be long enough to tie 5-6 circles. I think 1.2 m is perfect.
– Take 2 bamboo leaves. Wipe the water off. Fluffy side (you can see the stem is very obvious) face down. The front side needs to face up- it feels smooth.
– Put them together- one on top of the other one.
– Fold it from 3/8. Make it into an ice cream cone shape. Make sure there is no hole on the bottom, so the rice won’t drop.
– Put 1 tbsp of glutinous rice in it. Press it down, tightly pack it in.
– Add in some fried fillings we prepared, some chicken.And 1 salted egg yolks.
– Add enough glutinous rice to cover it. Press it again to make sure it is flat and tight.
– Right-hand holds it. Use your thumb and forefinger to press two sides in. Left-hand folds the upper leave down.
– The last part is that you have to wrap it up along the surface and follow the shape of the zongzi.
– Use the rope to tie a few circles from the center.
– The amount I gave is enough to make 12 – 15 zongzi. So we need to finish the rest.
– The water should completely cover the zongzi. Boil the zongzi for 2-3 hours, depending on the size. During this time, add more water if you need it.
