Vietnamese rice Rolls

 

Vietnamese Fresh Rice Rolls (Gỏi Cuốn)

Filling Ingredients

Vegetables

• Carrot, grated - takes time time to soak
• Cucumber, grated  - takes time time to soak
• Beetroot, grated
• Red cabbage, finely shredded

Sprouts

• Sprouted Black Gram  (Bengali: অঙ্কুরিত কলাই ডাল / Sprouted Kalai Dal)

Pickling the Vegetables

Combine the following in a bowl:

• Grated carrot
• Grated cucumber
• Grated beetroot
• Shredded red cabbage
• Sprouted কলাই ডাল - soak for 3 days

Pour over:

• ½ cup vinegar
• ½ cup water

Allow the mixture to soak for 30 minutes, then drain well before use.

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Additional Filling Ingredients (Do Not Soak in Vinegar)

• Cooked glass noodles (bean thread noodles)
• Capsicum , thinly sliced
• Fresh mint leaves
• Fresh coriander leaves (cilantro)
• Fresh chilli, finely chopped
• Freshly ground black pepper
• Iceberg lettuce or Chinese cabbage leaves

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Dipping Sauce

Mix together:

• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• Salt, to taste
• A small pinch of sugar
• Fresh ginger, grated
• White sesame seeds
• Fresh chilli, grated or finely chopped

Mix well and serve as a dipping sauce with the rice rolls.

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Assembly

1. sprinkle water on the Vietnamese rice paper according to the package instructions until soft and pliable.
2. Place a lettuce (or Chinese cabbage) leaf on the rice paper.
3. Add a small quantity of the pickled vegetables and sprouted black gram.
4. Top with the cooked glass noodles, capsicum, mint, coriander, chilli, and black pepper.
5. Fold in the sides and roll tightly.
6. Serve immediately with the dipping sauce.

Salad

Healthy Salad with Dressing Options

Salad Ingredients

Fresh Vegetables

Soaked in vinegar

• Cucumber (preferably small, as large cucumbers tend to have bigger seeds and become soggy)
• Carrot, cut into julienne strips (or lightly blanched if not cut julienne)
• Onion - put it in vinegar
• Red cabbage (do not blanch)

No need to Soaked in vinegar

• iceberg Lettuce (avoid lettuce preserved in vinegar)
• Capsicum/Bell pepper (use raw)

Blanch

• Broccoli (lightly blanch; do not overcook)
• French beans (lightly blanch; do not overcook)
• Zucchini (lightly blanch; do not overcook)
• cabbage (lightly blanch; do not overcook)
• 
  

Healthy Add-ons

• Pumpkin seeds
• Flaxseeds
• Chia seeds
• Walnuts (or other nuts of your choice)

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Dressing Option 1 – Classic Moroccan-Style Lemon & Olive Oil Dressing

Ingredients

• Extra virgin olive oil
• Fresh lemon juice
• Garlic paste

The above three ingredients form the base of the classic Moroccan-style dressing.

Add to taste:

• Chilli flakes
• English mustard
• A pinch of sugar
• Salt
• Chopped black olives

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Dressing Option 2 – Yogurt Dressing

Ingredients

• Plain curd (Greek yogurt or regular yogurt)
• Fresh lemon juice
• Salt
• A pinch of sugar
• Fresh coriander leaves, finely chopped
• Pomegranate seeds
• Chopped black olives
• Chilli flakes

Mix well until smooth and creamy.

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Dressing Option 3 – Simple Balsamic Dressing

• Balsamic vinegar
• (Optional) A little extra virgin olive oil
• Salt and freshly ground black pepper to taste

This is a light and tangy dressing that pairs well with the salad.

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Serving Tips

1. Wash and dry all vegetables thoroughly.
2. Lightly blanch only the broccoli, beans, zucchini, and (if desired) carrots. They should remain crisp and retain their bright colour.
3. Toss all the vegetables together.
4. Sprinkle the seeds and walnuts on top just before serving.
5. Add your preferred dressing and mix gently.
6. Serve immediately for the best texture and freshness.

Momo

 

Veg Steam Momo Recipe (Kolkata Style)

Ingredients

For the Dough

• 2 cups maida (all-purpose flour)
• ½ tsp salt
• Water as required

For the Filling (2:1:1)

• 2 cups finely chopped cabbage
• 1 medium carrot, finely chopped
• 1 onion, finely chopped
  
  
  
• 2 tbsp spring onion
• 1 tbsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1 tsp black pepper
• Salt to taste
• 1 tsp soy sauce (optional, Kolkata-style touch)
• 1 tbsp oil

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 Preparation

Step 1: Prepare the Dough

1. Mix maida and salt.
2. Add water gradually and knead into a firm but smooth dough.
3. Cover and rest for 30 minutes.

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Step 2: Prepare the Filling

1. Heat oil in a pan.
2. Add garlic and ginger. Sauté lightly.
3. Add onion and cook for 1 minute.
4. Add cabbage, carrot and spring onion.
5. Stir fry on high flame for 2–3 minutes only.
6. Add salt, pepper and soy sauce.
7. Cool the filling completely.

Important Tip

Do not overcook the vegetables. Momos taste best when the filling remains slightly crunchy.

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Shaping the Momos

1. Divide dough into small balls.
2. Roll into thin round discs.
3. Place 1 spoon filling in the centre.
4. Fold and pleat the edges to seal.

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Steaming

1. Grease the steamer lightly with oil.
2. Arrange momos without touching each other.
3. Steam for 8–10 minutes until the outer layer turns slightly glossy.

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Serve With

• Spicy red momo chutney
• Clear soup

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Kolkata Street-Style Secret

Many Kolkata momo shops add:

• a pinch of MSG (Ajinomoto),
• extra garlic,
• and a tiny bit of oil for aroma.

Vol-au-vent with Mushroom and Veal / Chicken

INGREDIENTS

BUTTER

FLOUR

CREAM

MILK

MUSHROOM

GALRLIC, SHALLOT AND THYME OPTIONAL

VEGETABLE OR CHICKEN STOCK

OLIVE OIL

PARSLEY OR CELERY - OPTIONAL

DIRECTION

1. Melt the butter in a non-stick saucepan over a low heat, add flour and cook for a few seconds, stirring constantly. Add some cream. One can add some milk (though my friend did not add it)

2. Melt the butter in another non-stick saucepan over a low heat and add button mushroom and cook till it is red. You can add garlic and shallot also. You may also add some Thyme. 

3.Mix each other well and then add stock of chicken or vegetable and finally cornflower and finally add small diced chicken  pieces (cooked in olive oil, shallots and garlic) , cook it till it is a thick broth

4. Finally pour  it in a pastry and then keep the pastry sub merged in the thick broth.

5. Add Parsely or celery at the end , if you want

How to make the sauce ?

See this video : party_vol-au-vents_60239

Your guest chef:

Not exactly what I taught:

https://www.youtube.com/watch?v=7xoU29mxhJ0

Chicken soup

Ingredients

• 55g butter
• 2 onions, sliced
• 2 sticks celery, finely chopped
• 2 carrots, finely diced
• 25g plain flour or corn flour
• 1.2 litres pints chicken stock
• 450g cooked chicken, skinned and shredded
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Method

1. Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
2. Stir in the flour and cook for 2 minutes. 
3. Add the chicken stock and bring the mixture to the boil, stirring. 
4. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
5. Add the cooked chicken and cook until heated through. 
6. Adjust the seasoning, stir in the parsley and serve.

https://www.bbc.com/food/recipes/chickensoup_1918

Elegant Mushroom Soup

"This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd."

Ingredients

1 1/4 cups butter

• 1 large onion, chopped
• 5 pounds sliced fresh mushrooms
• 1 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons salt

 

 

• 10 cups milk
• 10 cups chicken broth
• 1/2 cup minced fresh parsley
• 1 pinch ground nutmeg, or to taste
• 1/4 cup sour cream, or as needed
• 
  

Directions

1. 1.Melt butter in a large saucepan over medium heat. 
2. 2. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. 3. Stir flour, pepper, and salt into the onion mixture. 
3. 4. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
4. 5. Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. 
5. 6. Remove saucepan from heat. 
6. 7. Stir parsley and nutmeg into the soup. 
7. 8.Ladle soup into bowls and top each with a dollop of sour cream.

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m
• 
  

source: https://www.allrecipes.com

Potato-and-Broccoli Soup - recipe 2

Potato-and-Broccoli Soup

Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel.

How to Make It

Step 1    

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Step 2    

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

Step 3    

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Notes

Variation

If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth.

This would also make a great first course for 6 people.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

https://www.foodandwine.com