recipe

Zongzi (Sticky Rice Dumpling) Recipe

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Ingredient

FOR THE LEAVES

– 50 pieces of dried bamboo leaves
– 1 tsp vegetable oil

FOR THE RICE

– 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.

 

Microwave Fortune Cookies Recipe

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Ingredients

  • 1 egg white
  • 2 drops vanilla extract
  • 3 tbsp. granulated sugar
  • 4 tbsp. butter (or about 40g is okay)
  • 5 tbsp. cake flour

Instruction

1. Melt the butter in a bowl.
2. Add sugar and vanilla extract, then mix well. Add egg white and mix well. Sift in cake flour and mix well. (If you want to make Matcha Green Tea or Chocolate flavor, sift in 1/2 tsp. of Matcha powder or cocoa powder together with the flour.)
3. Draw about 3.5inch (9cm) wide circles on a piece of paper. Place it on a microwavable plate, and place the parchment paper on top. Spoon about 1 tbsp. of the mixture on the parchment paper, then use the back of the spoon to spread out the mixture into 3.5inch (9cm) circles. Remove the template.
4. Microwave at 500w for 1.5min (or less or more depending on the heat of your microwave. Please take time to find the right cooking time for your microwave.)
5. When they are done, place your message and quickly fold the cookies in half. Then bend the cookies over the edge of a cup to shape them into the fortune cookie shape. You need to work with the cookies while they are hot, before they cool down and get stiff. So it’s better to make one or two cookies at a time. Also, it is better to wear cotton gloves to avoid burning your fingers. Put them in a muffin tins to hold their shape if you have. Repeat the steps to complete the rest.

 

Chicken Lollipop Recipe

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Ingredients

For Chicken

  • 300 grams Chicken Drumsticks
  • 1 tbsp Ginger-garlic, crushed
  • 1 tbsp Chilli sauce
  • 1tsp Soy sauce
  • Salt to taste

For Batter

  • 2 tbsp Corn flour
  • 2 tbsp Maida
  • 1 tsp Soy sauce
  • 1 tbsp Chilli sauce
  • 1 tbsp Ginger-garlic, crushed
  • 1/4 tsp Tandoor Color
  • Salt to taste
  • 2 Eggs

Instruction

For Chicken

In a bowl containing chicken drumstick, add crushed ginger-garlic, chilli sauce, soy sauce, salt, mix well and keep it aside for 15 minutes.

For Batter

In another bowl take corn flour, maida, soy sauce, chilli sauce, crushed ginger-garlic, food color, eggs and mix well.

For Lollipop

Add the marinated chicken to the batter and coat well.
Heat oil in a vessel, fry the lollipops in it on low flame.

Our quick and easy Chicken Lollipop recipe is ready to serve.

 

Indian Sweet Recipe

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Ingredients

  • 300 grams Parwal
  • 11/2 tsp or few drops of green colour
  • 100 grams Mawa/khoya
  • 11/2 tbsp chopped nuts (Almonds, pistachios, chironji dana)
  • 5 grams or 1/2 tbsp Mishridana
  • 1/4 tsp Cardamom powder
  • To make sugar syrup:
  • 200 grams or 1 cup sugar
  • 2 cups of water

Instruction

1. Wash and peel the skin of parwal. Slightly slit the parwal vertically and keep aside or you can cut horizontally into two pieces also.
2. Put some water in a pan and bring it to boil. Once the water starts boiling add parwal and boils on medium high flame till it becomes tender. To make the cooking fast cover the lid and cook till soft.
3. Once parwal becomes soft take out from the water and immediately put into the cold/normal water. At this stage add green food colour and let the parwal soak it with water for half an hour to get the perfect colour.
4. After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.

To make sugar syrup

1. Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
2. Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
3. After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
4. Meanwhile in a mixing bowl put mawa/ khoya and add chopped pista, almonds, chironji dana, mishri dana, elaichi powder, mix until well combined. Khoya mixture is ready.
5. After an hour take out the parwal from sugar syrup in a strainer so that excess syrup drip off from the parwal. Put the bowl below the strainer to collect the sugar syrup.
6. Take a generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
7. Repeat the same process for rest of the Parwal.
8. Garnish with silver leaf and serve.
9. You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.

https://www.youtube.com/watch?v=W-_y463Q-TQ

 

Eggless Vanilla Cup Cake Recipe

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Ingredients

  • 125 gms Curd
  • 100 gms Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 125 gms Maida
  • 2 tbsp Oil
  • 1 tsp Vanilla
  • Milk as required

Instruction

  1. In a bowl add curd, sugar, whisk it well.
  2. Add baking powder, baking soda, mix well.
  3. Add maida, oil, vanilla, milk, mix well.
  4. Cove the cupcake molds with cupcake wrappers and fill 3/4th of the mold with the batter.
  5. Bake it for 30-35 minutes.