Archive for January, 2013

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Anyone from Kolkatta or Bengal can easily associate with this tasty snack sold on every corner of street. Its a complete meal. While we (me n my brothers) were small it was compulsion for us to have it in winters on every Saturday evening. This egg roll is not the regular Chinese crispy version which we generally come around here in US. Very different from that this egg roll is made of egg layered on a flat bread (roti) made of wheat flour or all purpose flour(maida) with crunchy vegetables and sauces added and rolled into wrap. This Egg Roll in Kolkatta is very close to Frankie in Mumbai ot Kathi Roll in many cities of India. Its very easy to make and delicious to eat.
Ingredients :-

All purpose flour/Wheat flour
1 cup and 1/2 cup for dusting
Eggs
4 medium
Red Onion, finely chopped
1 medium
Green Chillies, finely chopped
2-3
Cucumber,peeled and cut into thin strips
1 small
Lemon Juice
As required
Ketchup
As required
Green Chilli Sauce
As required
Water
To knead the flour
Salt
to taste
Pepper Powder
A pinch per roll
Oil
For frying

Method :-

For Paranthas

  • Knead the flour on a large bowl by adding water gradually to make a smooth dough.Keep aside for 30 mins.
  • Punch down the dough and knead it again. Divide the dough into 4 equal proportion and shape into balls.
  • Heat a griddle/pan for 2-3 minutes.
  • In the meantime take the dough ball, flatten it and roll it into six inch circle with the help of dusting.
  • Cook the rolled dough lightly (on medium heat) on both sides. When you see tiny brown spots appearing on the surface, reduce the heat and brush on about half to one teaspoon of oil and flip it over.
  • Cook till both sides of rolled dough have few brown spots on each side. Try not to crisp the parantha as it gets to difficult to roll them up.
  • Remove it from the pan and keep it on absorbent paper.

Adding Egg to Paranthas –

  • Break the eggs in a bowl and add salt as per taste. Beat the eggs. Divide the mixture into four equal proportions and keep aside.
  • In the same heated griddle/pan add 1/8 tsp oil and spread it.
  • Pour 1 portion of egg in the pan and spread it so that it has the same diameter as parantha.
  • Place 1 parantha on the egg mixture in the pan before egg sets. Lightly press the parantha on the egg mixture so that egg sticks to the parantha. Cook for 10-15 secs. Flip and cook it for other 10-15 secs.
  • Remove it from griddle/pan.
  • Repeat the same procedure for other egg and paranthas.

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Assembling the Egg Roll –

  • Place the egg covered parantha on flat surface with egg side up.
  • Place the sliced onion,cucumber,chillies along the diameter of the parantha. Sprinkle some salt and pepper as taste. Drizzle lemon juice,tomato ketchup and green chilli sauce as needed.
  • Roll the paranthas add wrap the bottom half of each parantha in a foil or tissue paper. Tuck the paper well so that roll does not open up.
  • Egg Rolls in Kolkatta style are ready to serve.

Note –

  • For non vegetarian you can add fillings of chicken, fish, mutton in a way you like.
  • You can also add shredded radish, carrot and cabbage for extra crunch.
  • The paranthas should not be very thin. It should have some good amount of bite to it. You can use store bought paranthas or tortillas too but the egg roll will not taste as good as with homemade paranthas.

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This post is coming after around 4 months and I know I am quite late but what to do, I went for India Trip….Yippieee…Visiting own country after such a long time make you feel so content. It was overwhelming to meet parents and friends,first time after marriage and that too after such a long gap. I was so much missing them while I was here in US. Leaving the emotions lets blog with one of my favorite cuisine i.e Chinese and its not simply “Chinese” its “Indo-Chinese”. I know every Indian can relate with it as it is the most favored option when we go out to eat.

vegmanch

Indo-chinese cuisine is said to be developed by a small Chinese community living in Kolkata (formerly Calcutta). However the Indo-Chinese dishes like Manchurian, Chowmein bear little resemblance to traditional Chinese cuisine. It is popularly referred as fast food and can be found in any high end restaurants, Dhaba and street food stalls. My 1st entry under this section is Dry Vegetable Manchurian. Manchurian is our Desi (Indian) version of Chinese food i.e using Chinese technique of cooking and blending Indian taste in it.

Ingredients :-

Cabbage, grated
1 medium
Cauliflower, grated
1/4 small
Carrot, grated
1 medium
Green Chillies, finely chopped
2-3
Garlic finely chopped
15 cloves
Ginger, finely chopped
1 1/2 inch piece
Onion,Cut in big rectangular chunks
1 medium
Green Bell Peppers (Capsicum), cut in big rectangular chunks
1 small
Refined flour
1/4 cup
Salt
to taste
Corn starch 1 teaspoon
Rice flour
2 teaspoon
Dark Soy Sauce
4 teaspoon
Red Chilli Sauce
1 teaspoon
Black Pepper Powder
1/4 teaspoon
Red Chilli Crushes Flakes (optional)
1/2 teaspoon
Spring Onions green, finely chopped
2 stalks
Vinegar
1 teaspoon
Sugar 1/2 teaspoon
Oil 1 tablespoon+for deep fry

Method :-

  • Heat sufficient oil in a pan for frying.
  • Mix together cabbage, carrot, cauliflower, 1/3 of the green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, refined flour and 2 tsps soy sauce well
  • Shape into small balls, roll in cornflour and deep fry till golden and crisp
  • Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, onions, bell peppers and saute it on high heat for 2 min. Add soy sauce and red chilli sauce.
  • Meanwhile dissolve cornflour in 2 tbsps water. After adding sauces add the cornflour mixture, pepper powder, vinegar and sugar and mix well.
  • Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
  • Add half the spring onion greens and mix.
  • Transfer into a serving dish and serve hot garnished with remaining spring onion greens and chopped cilantro.

veg manchurian