Veg. Maki Sushi Rolls - Japanese style

 

          Japanese Cuisine is full of surprises and are basically simple and healthy. So check out these yummy and visually appealing Japanese Maki Sushi Rolls. Kids will enjoy if they are involved in making them. In fact, it is a best way to serve fussy kids with their favorite dips. They can be packed in their lunch box with their favorite stuffing. They will be a sure hit with them.

          These Maki Sushi Rolls are made with Sushi rice. Very few ingredients goes into making them. They can also be relished as appetizers, snacks or main course with soya sauce. For a change, I sprinkled some red chili flakes and pepper powder over the boiled rice. So check out the step by step pictorial recipe to prepare my version of these yummy Veggie Maki Sushi Rolls. 

            

          Cooked sushi rice which is sticky and seaweeds are the two main ingredients in this recipe. However, in the absence of the former, I used Egyptian rice. They came out perfect. 

          Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it. 

          

• 1 cup Sushi / Egyptian rice
• 1 & 1/4 cup water
• 3 nori sheets
• mixed veggies (capsicum, spring onion, cucumber, carrot, red & yellow bell pepper), juliennes
• 2 tbsp. vinegar
• 1 tsp. salt
• 1 tsp. sugar
• mayonnaise as required
• tomato sauce as required
• pinch of pepper powder
• pinch of red chili flakes
• soya sauce to serve

          Wash the soaked rice 3-4 times or until the water comes out clean. Then soak in fresh water for 30 minutes. Drain well and keep aside.

          In a saucepan, bring the water to a boil. Add the drained rice and simmer, covered on a low flame for 12-15 minutes. Set aside and let it sit covered for 10 minutes. 

          In a small bowl, mix together the vinegar, sugar and salt. Add this mixture to the cooked rice and combine well. Keep it covered. 

          Take a sushi (bamboo) mat and place a nori sheet on it with the glossy side down. Now wet your hands and spread a handful of the cooked rice over the nori sheet. 

          Sprinkle some red chili flakes / pepper powder over it. Then add some mayonnaise / tomato sauce place, followed by some of the stuffing.

          Now with the help of the sushi mat roll the nori sheet by gently pressing it as you go. 

          Once done, transfer to a chopping board and cut them into equal size portions by cleaning the knife with a damp cloth each time you slice the rolled sushi. 

          Serve immediately with soya sauce and tomato sauce as an appetizer or main course. 

Mixed veggies (capsicum, spring onion, cucumber, carrot, red & yellow bell pepper), juliennes.

Wash the soaked rice 3-4 times or until the water comes out clean. Then soak in fresh water for 30 minutes. Drain well & keep aside. In a small bowl, mix together vinegar, sugar & salt. Add this mixture to the cooked rice & combine well. Keep it covered. 

Take a sushi (bamboo) mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked rice over the nori sheet. Sprinkle some red chili flakes over it. Then add some mayonnaise,

                     followed by some of the stuffing.

Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

Take a sushi (bamboo) mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked rice over the nori sheet. Sprinkle some pepper powder over it. Then add some tomato sauce,

                    followed by some of the stuffing.

With the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

Transfer to a chopping board & cut them into equal size portions by cleaning the knife with a damp cloth each time you slice the rolled sushi. 

Serve immediately with soya sauce & tomato sauce as an appetizer or main course. 

Chukauni (Nepali Yoghurt Potato Salad / Raita)

 

          Chukauni is a Nepali style raita or salad prepared with yoghurt, boiled potatoes, sliced onion, green chilies, coriander leaves and few basic seasonings. This appetizing dip is then tempered with few fenugreek seeds, red chilies and mustard seeds in mustard oil. This takes this dish to a next level. However, the main highlight of this yummy preparation is the addition of some roasted and powdered sesame seeds. 

               Chukauni, which is tangy, creamy and spicy is a very popular dish from the Palpa region in Nepal. It is served with steamed rice, chapatti, batuk or sel roti. It can be enjoyed either warm or cold. So check out the step by step pictorial recipe to prepare this simple, yet comforting dish. 

Ingredients - 

• 1 cup yoghurt
• 1/4 cup water or as required
• 1 medium size potato, boiled & cubed
• 1 onion. sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 2 tbsp. sesame seeds, dry roasted & ground
• 1 tsp. roasted cumin powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. lime juice

Tempering - 

• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1/4 tsp. turmeric powder

          In a bowl, take yoghurt, water, salt to taste and lime juice. Whisk for a smooth texture. 

          To it add roasted sesame powder, roasted cumin powder and red chili powder. Give it a stir. 

          Then add the boiled and cubed potato, sliced onion, chopped chilies and chopped coriander leaves. Mix well. 

          Heat oil in a small pan and temper with fenugreek seeds. dry red chilies and mustard seeds.

          After it stops spluttering, switch off the flame and add the turmeric powder. 

          Give it a stir and immediately pour this tempering over the prepared Chukauni. 

          Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

                       In a bowl, take yoghurt, water, salt & lime juice. Whisk for a smooth texture.

                        Add roasted sesame powder, roasted cumin powder & red chili powder. 

                        Give it a stir. 

 
                           Add the boiled & cubed potato, sliced onion, chopped chilies and

                           chopped coriander leaves. 

                                  Mix well. 

                        Heat oil in a small pan & temper with fenugreek seeds. dry red chilies

                        & mustard seeds. After it stops spluttering, switch off the flame and

                        add the turmeric powder.  Give it a stir.   

           

                              Immediately pour this tempering over the prepared Chukauni. 

                 Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

Kung Pao Vegetables - Chinese style

 

          Kung Pao Vegetables is amazingly a very satisfying comfort dish. This is a vegetarian take on the classic Kung Pao Chicken. If you are a fan of Chinese food, you will simply love it. This spicy, sweet & sour dish is popularly found in the menu of all Chinese restaurants. 

          Wholesome and hearty, this colorful Chinese style veggie preparation is a very simple side dish that goes absolutely well with any Chinese fried rice or noodles. It is light on the tummy and is extremely easy to whip up. So check out the step by step pictorial recipe to prepare this healthy veg. delight. 

• 2 tbsp. oil
• 1-2 dry red chilies
• 1 tsp. garlic, chopped
• 1 onion, cubed
• 1 cup bell pepper & capsicum, cubed
• 1/4 cup frozen green peas
• 5-6 French beans, cut 1" size, steamed
• 3 baby corn, cut 1" size, blanched
• 8-10 broccoli florets, blanched 
• 1 tbsp. chili sauce
• 1 tbsp. tomato ketchup
• 1 tsp. soya sauce 
• 1 tsp. vinegar
• pinch of salt or to taste 
• 1 tsp. corn flour mixed with 1/4 cup water
• 2 tbsp. roasted peanuts
• 1 tsp. sesame seeds, dry roasted

          Heat oil in a wok and temper with dry red chilies and garlic. Sauté till the garlic changes color. 

          Add the cubed onion and sauté for a minute. Now add the cubed bell peppers, capsicum and green peas. Give it a stir and cook for 1-2 minutes. 

          Then add the blanched broccoli, baby carrots and steamed French beans. Sauté for a minute.

          Now add all the sauces, followed by the corn flour slurry. Simmer till it thickens slightly. Then add the roasted peanuts and give it a toss.

          Switch off the flame and sprinkle dry roasted sesame seeds. Serve hot with Chinese fried rice or noodles.

                         Heat oil & temper with dry red chilies and garlic. Sauté few seconds.

                                   Add the onion & sauté for a minute. 

                           Add the bell peppers, capsicum & green peas. Cook for 1-2 minutes. 

 Add the broccoli, baby carrots & French beans. Sauté for a minute.

                                  Add all the sauces,

                             followed by the corn flour slurry. Simmer till it thickens slightly. 

                                  Then add the roasted peanuts and give it a toss.

                                 Switch off the flame & sprinkle dry roasted sesame seeds. 

                                  Serve hot with Chinese fried rice or noodles.

Sweet & Sour Chicken

          This is a very quick, yet delicious chicken curry that is a perfect side dish for noodles or fried rice. I kept it very simple by adding just some tomato sauce, vinegar, salt and pepper for the seasoning. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 2 onions, sliced
• 1 green bell pepper, cubed
• 1 tbsp. garlic, chopped
• 1 tsp. ginger, grated
• 2 tbsp. oil
• salt to taste
• 1 tsp. pepper powder
• 3-4 tbsp. tomato sauce
• 1 tbsp. vinegar

          Heat 1 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside.

          Heat remaining oil and saute the garlic, ginger, bell pepper and onion for a minute. Add the chicken, salt, pepper, tomato sauce, vinegar and 1/2 cup water.

         Cover and simmer on a low flame till the chicken turns soft and the gravy thickens. Serve as a side dish with noodles or fried rice.

                       Heat 1 tbsp. oil & fry chicken till light golden in colour. keep aside.
    

                    Heat remaining oil & saute garlic, ginger, bell pepper onion for a minute. 

                          Add chicken, salt, pepper, tomato sauce, vinegar & 1/2 cup water.

                                Cover & simmer on a low flame till chicken turns soft.....

                                 ....and gravy thickens. 

                              Serve as a side dish with noodles or fried rice.