This tempting appetizer is made and shared by my friend Noriko Tamura.





INGREDIENTS

8-10 thin sliced pork
Vegetables of your choice Mushrooms. asparagus, bell peppers etc
Salt and pepper
Cooking oil
1 tbsp Starch

For the sauce(mix together)

1/2 tbsp Gochujang (Korean red chili paste)
1 tbsp Soy sauce
1 tbsp Japanese wine
1 tsp sugar

PROCEDURE

1. Cut the vegetables into julienne.

2. Flat out the sliced pork and sprinkle some salt and pepper.

3. Roll the pork around the veggies.

4. Lightly coat rolled vegetables with starch.

5. Heat the pan with cooking oil and saute the pork rolls until they are lightly roasted.

6. Add the mixed sauce into the pan and toss the pork rolls for a couple of minutes.

Enjoy while it's hot!

Thank you for allowing me to share it with everyone Nori-chan!

INGREDIENTS

For Koftas:
200 grams Minced chicken
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Turmeric
1/2 tsp Red chilli powder

Make into a smooth paste:
1 1/2 inch Ginger
3 large cloves of garlic
3-4 Green chillies

For the gravy:
2 Medium sized onions chopped
15 Cashew nuts soaked in water for 30 mins and made into a smooth paste
1/2 tsp Turmeric
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Cumin seeds
1/2 tsp Garam masala
3-4 Green chillies split into half
Salt


PROCEDURE

1. Marinate the minced chicken with cumin powder,coriander powder,turmeric,red chilli powder, salt and 1 tsp of the chilli ginger garlic paste for at least 30 minutes.

2. Heat 2 tbsp oil in a sauce pan, roll the minced chicken mixture into small balls and fry them until brown. Keep aside.

3. In the same pan saute half the quantity of chopped onions until golden brown, remove cool and blend into a paste.

4. Saute the rest of the onions for 1 minute add the ginger garlic chilli paste, green chillies, cumin seeds, cumin powder, coriander powder,turmeric, garam masala and salt saute for another 10 minutes. Add the pured onion saute for 5 more minutes add 1 cup of water and allow to boil.

5. Now add the cashew paste blend it and add the chicken balls.

6. Allow it to boil for 5-10 minutes. Turn off the heat and sprinkle chopped coriander.

Serve with hot Rotis.

MISSI ROTI


INGREDIENTS

3/4th cup Whole wheat flour
3/4th cup Gram flour
2-3 Green chillies
1 tsp Cumin seeds
1 pinch Hing
1 tsp Turmeric
2 tsp Red chili powder
1 tbsp Ghee melted
1 small Onion finely chopped
Few leaves of dried kasoori methi
Salt



PROCEDURE

1. Grind the green chillies and cumin seeds in a blender.

2. In a large mixing bowl mix all the ingredients, add sufficient amount of water and knead into a soft uniform dough.

3. Wrap in a moist cloth and allow to sit for 30 minutes.

4. Divide the dough into lemon sized balls, roll out each ball into a circle.
(These circles should be slightly thicker than regular whole wheat rotis.)

5. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter.


DAAL TADKA

INGREDIENTS

3/4th cup Toor daal
1 medium sized Onion thinly sliced
6-7 Green chilies slit
2 medium sized tomatoes chopped
6 cloves of garlic roughly crushed
1/2 tsp Turmeric
1/2 tbsp Olive oil
Salt

For tempering(Tadka):
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch Hing
Few curry leaves
2 Dried red chilies(Optional)
1 tbsp Ghee

PROCEDURE

1. Soak the daal for at least 20 minutes. Pressure cook the daal with sufficient amount of water and 2 slit green chilies and few slices of onion.

2. Heat oil in pot add the left over green chilies and sliced onion.
Once the onions are soft add the garlic saute for a minute and add turmeric.

3. Add the chopped tomatoes and salt, cook until tomatoes are soft.
Add the pressure cooked daal and a cup of water. Boil until all the ingredients are well done.

4. In a small vessel heat ghee and add all the tempering ingredients once they start spluttering add it to the cooked daal.

Feast upon with hot rotis.

INGREDIENTS

Makes about 15 cookies 3" in diameter

1 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 large Egg
1/2 cup White sugar
1/4 cup Brown cane sugar
1 tbsp Vanilla extract
1/2 cup Softened unsalted butter
1/4th cup Chocolate chips
1/4th cup Red Cherries chopped

PROCEDURE

1. In bowl mix butter and sugars until well blended. Beat in the egg and vanilla.

2. Mix baking powder, flour and salt in a separate bowl.

3. Add the dry ingredients mixture little by little to the butter mixture and mix well with a electric mixer.

4. Fold in the chocolate chips and the cherries.

5. On a cookie sheet drop dollops of the batter 2" apart.

6. Bake at 180 degree C for about 10 minutes or until light golden brown.


Cool on a wire rack and eat up.

INGREDIENTS

350 grms Chicken breast (without bone, without skin) cut into 1 1/2 inch cubes
5-6 Garlic cloves
4-5 Green chillies
1/2 tsp Cumin pwd
1/2tsp Lemon juice
2 inch piece Ginger
1-2 tsp Olive oil
Salt to taste


PROCEDURE

1. Wash and clean the chicken. Keep aside.

2. In a blender blend all the above ingredients except for the chicken.

3. Marinate the chicken cubes in the blended paste for at least 30-40 mins.

4. Thread the chicken cubes on to the skewers and grill them in the oven at 180 degree C for 10 to 14 minutes. or until they turn into a beautiful roasted brown color.
You may brush oil onto the chicken while grilling if you wish to.

5. Remove the kebab from the skewers and serve hot.

Tastes fantastic with mint chutney.