Showing posts with label Dipping Sauce. Show all posts
Showing posts with label Dipping Sauce. Show all posts
Showing posts with label Dipping Sauce. Show all posts
Showing posts with label Dipping Sauce. Show all posts

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

This Japanese chicken tempura recipe combines flavorful seasoned chicken with a crispy and fluffy tempura batter and Wasabi Dipping Sauce. It is such a delicious appetizer, you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 30 minutes!
Ingredients
2 Boneless Chicken Breast - cut into cubes
1 Tablespoon Vinegar
1½ Teaspoons Red Chili Powder
½ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
Oil as required for deep frying
Ingredients For Batter
½ Cup All Purpose Flour
3 Tablespoons Corn Flour
1 Teaspoon Baking Powder
Salt to taste
2 Tablespoons Oil
2 Egg White Only
Club Soda Or Chilled Water as required
Wasabi Dipping Sauce 
¼ Cup Plain Greek Yogurt
¼ Cup Sour Cream
½ Teaspoon Wasabi
¼ Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire sauce

Method
Wasabi Dipping Sauce
Stir together all ingredients for dipping sauce and refrigerate for at least an hour before serving.
Cut chicken breast in strips.
Marinate chicken with vinegar , chili powder, salt, ginger garlic paste and oil leave it for 15 minutes.
In the meantime heat oil in a deep frying pan.
For The Batter
Mix all the ingredients to prepare the coating consistency batter.
Dip each chicken cube in prepared batter and deep fry on medium high flame till the outer covering is crisp and chicken is cooked. 
Cool & Enjoy with Wasabi Dipping Sauce... yum yum!
Labels: Appetizer, Japanese, Tempura, Chicken, Deep Fried, Sunday Funday, Asian Cuisine, Wasabi, Dipping Sauce
In Sunday Funday we are celebrating National Tempura Day.   

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Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients

150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method
Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.
While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  
Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 
Top with cheese and ham slice
Cover it with the cooked/brown side of the other toast. Return the pan on the burner.
Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 
Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 
My Notes
I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One
For Sunday Funday our theme is Savory Recipes With Oats
  • Air Fryer Sweet Potato and Oats Smiley from Cook with Renu
  • Beef and Oat Sliders from A Day in the Life on the Farm
  • Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures
  • Instant Oats Rava Idli from Sizzling Tastebuds
  • Keto Cabbage Egg Toast from Sneha’s Recipe 
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    Kothey Momo With Tomato Dipping Sauce#Foodieextravaganza

    There are many varieties of momo / dumplings, one of them that we are going to make today is Kothey momo, these are steamed half-moon shaped dumplings which are pan-fried and served.

    These handmade vegetable momo are served with a spicy tomato sauce and make a delicious appetizer or snack!
    Kothey Momo is a signature Tibetan/Nepalese dish. It is a half fried and half steamed momo, often elongated in shape. The filling can be either vegetables or meat. They are served with different types of sauces to bring out that tangy pot-sticker flavor.  In traditional Nepalese cooking, Kothey momo are filled with pork or buff meat and these are served with soup.

    Makes 9 Momo's
    Ingredients
    For Momo

    1 Cup All Purpose Flour
    Hot Water as required
    ½ Teaspoon Salt

    For The Filling
    1 Big Bowl Cabbage - chopperized
    1 Medium Carrot - chopperized
    1 Spring Onion - white and green part finely chopped
    1 Teaspoon Sesame Oil
    Salt and White Pepper to taste

    Method
    In a bowl add the flour and salt, keep adding hot water a little at a time with a spoon knead so that all the flour is slightly wet. Then with a your hand knead it into a slightly stiff dough and leave covered for 10 to 15 minutes.

    For The Filling
    In a pan heat oil add all the veggies and spring onion white part sauté on medium high flame till they are cooked but not mushy. Add salt and pepper to taste and keep aside to cool. Add the spring onion greens and give it a good mix

    To Make the Momo
    Divide the dough into 9 equal balls. Take each ball and roll into a small disc 3 inch diameter. Fill it with a tablespoons of the filling in the center and start to pleat it by pinching it and pleating it grab the other side and pinch it together. Similarly make the others like wise.
    Heat up a pan with a lid. Add a tablespoon of sesame oil and spread it then place the momos and reduce the flame to low.  
    Let it cook for 3 minutes when one side is golden/toasted turn the sides and cook on all sides.
    When all sides are golden/toasted then make them stand again.
    Add ½ cup water
    Cover immediately with a lid, on medium low flame, cook for 3 minutes, you will see that the momos start to puff up.
    Switch off the flame when the water dries and they are translucent and they are done.

    For The Tomato Dipping Sauce
    This dipping sauce may look difficult to make ... but believe me it’s not so, it’s super easy and the end result is just too good Do give it a try!

    Ingredients
    1 Large Tomato
    2 Dried Red Chillies
    2 Cloves Garlic
    ½ Inch Piece Ginger
    1 Tablespoon Tomato Ketchup
    Salt and Sugar to taste

    Method
    Add the tomato, ginger, garlic and chillies together in a pan with 1/2 cup water and boil till water has dried up and tomatoes have become mushy.
    Let it cool and a then give a blitz in a mixer with some salt, sugar and soya sauce as per your taste and your finger licking momo's sauce is ready.
    Labels: Momo, Asian Cuisine, Tomato, Dipping Sauce,Vegetarian, Vegan, Street food,Foodie Extravaganza Party
    Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.
      The theme for today's event is "Dumplings"  

    Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

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    Thai Fried Chicken Wings With Red Fiery Sauce#Foodieextravaganza

    This sauce is super delicious. Fiery, but it does not burn your mouth. You will love, you'll be licking your fingers for sure.

    Serves 4
    Ingredients

    For The Marination 
    9 Chicken Wings With Skin
    2 Tablespoons All Purpose Flour
    1 Tablespoon Heaped Potato Starch/Corn flour
    ¼ Teaspoon Heaped Baking powder
    1 Teaspoon Sesame seeds
    1 Tablespoon Thai Red Curry Paste
    1 Teaspoons Lemon juice
    1 Small Egg
    ¼ Teaspoon Salt
    ½ Teaspoon Chicken powder
    1/8 Teaspoon White pepper 
    For The Red Fiery Sauce
    ½ Cup Water
    ½ Teaspoons Red Pepper Flakes
    1 Teaspoon Ketchup
    2 Tablespoons Sweet & Sour Sauce
    ½ Teaspoon Vinegar
    1 Teaspoon Sugar
    1 Teaspoons Corn flour - dissolved

    Method
    For Wings Marination
    Marinate chicken wings with all the given ingredients for 30 minutes, or overnight in the refrigerator.
    Mix the all purpose flour, baking powder, potato starch and sesame seeds well.
    Before frying add the egg and the flour mix. Mix well so that the wings are coated with this mixture.
    Heat oil in a deep frying pan , place the wings in a single layer (fry them in batches), let them fry on medium low flame for 10 minutes on one side, then turn the sides and let it fry for another 5 minutes . Then fry the next batch of wings. Remove them to when done. Just before serving refry them in hot oil on high flame for just 2 - 3 minutes or till crisp and golden.
    For The Red Fiery Sauce 
    Mix all given ingredients except the corn flour in a sauce pan, cook till mixture reduce to nearly half. Mix the corn flour in a tablespoon water, add it to the sauce and keep stirring till it thickens.
    Serve the fried wings with this Red Fiery Sauce.  
    Enjoy!! 
    Labels: Thai Red Curry Paste, Thailand, Asian Cuisine, Chicken Wings, Dipping Sauce, Appetizer
    Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

    Posting day for #FoodieExtravaganza is always the first Wednesday of the month.
        

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    Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

    Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.
    Ingredients
    20 Dates – pitted
    50 Grams Tamarind
    2 Teaspoons Cumin seeds
    1½ Teaspoon Saunf/Fennel seeds
    ½ Cup Grated Jaggery
    1 Teaspoon Sugar
    1 Teaspoon Red Chilly powder
    ½ Teaspoon Dry Ginger powder
    ½ Teaspoon Sendhav Namak/Black/Rock salt
    ¼ Teaspoon Sea Salt
    1 Cup Water

    Method 
    Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
    Clean the tamarind to remove any seeds.
    In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
    Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.
    Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
    My Notes
    This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

    Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

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    Fried Chicken Wings - Korean Style#SundayFunday

    I had local dark soy sauce so the color turned blackish, use light soy sauce. If you do not have light soy sauce then reduce the quantity of soy sauce to half. I used potato starch this made the chicken wings nice and crispy . I have also refried them. First fry them till they are nearly done or 80% done and keep aside. When your are ready to serve, heat the oil again and re fry them on medium high flame. They will be crunchy and crispy.

    Ingredients 
    ¼ kg Chicken Wings
    3 Tablespoons Soy Sauce - use Light Soy Sauce
    1 Tablespoon Rice Wine Vinegar
    1 Tablespoon Sesame Oil
    1 Tablespoon Honey
    1/3 Cup Potato Starch Or Corn flour
    Grind To Paste
    5 Cloves Garlic
    1" Piece Ginger
    2 Fresh Red Chillies
    For the Honey Dip
    ¼ Cup Honey
    1 Tablespoon Water
    1 Tablespoon Hot & Sweet Sauce
    1 Tablespoon Soy Sauce
    Method
    In bowl add, ginger, garlic paste, soy sauce, vinegar, sesame oil, fresh red chillies and honey, mix well, Add chicken wings and toss them well. Add in the potato starch and mix well till they coat the chicken. Keep this aside for at least an hour.
    Heat oil in a deep frying pan, fry chicken wings till 80% done.
    When your are ready to serve, heat the oil again and refry them on medium high flame till crispy and done. Drain on paper towels.
    For the Honey Dip
    In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool.
    Serve the Chicken Wings with Honey Dip
    These are so crunchy and crispy.
    Labels : Chicken Wings, Deep Fried, Appetizer, Soy Sauce, Dipping Sauce, Honey, Sunday Funday, Korea, Asian Cuisine

    Sunday Funday

    Recipes with Umami

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    Guacamole#Improv

    Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.
    Ingredients 
    1 Avocado
    Salt to taste
    2 Teaspoon Fresh Lime Juice
    2 Small Baby Onions - finely chopped
    ¼ Teaspoon Cayenne pepper
    1 Teaspoon Coriander Leaves

    Method
    Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

    Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 
    Serve immediately or cover with  cling film and refrigerate up to one day. 
    Serve with tortilla chips or next to your favorite fajitas or tacos
    Labels :  Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

    Check out what the other bloggers have made!
    Improv Cooking Challenge: June 2019
    Ingredients: Avocado & Lime

    Avocado & Lime
    Improv Cooking Challenge

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