Exciting, chatpata recipes for the monsoons

Author(s): City Air NewsApple Fritters.   Garlic Tostones (Fried Green Plantains) •         Ingredients: Tostones water 750 mL 1 garlic clove, peeled and crushed (optional) salt (plus more to season) 15 mL 3 green plantains (raw banana),...

Exciting, chatpata recipes for the monsoons

Apple Fritters.

?  Garlic Tostones (Fried Green Plantains)
•         Ingredients:
water 750 mL
1 garlic clove, peeled and crushed (optional)
salt (plus more to season) 15 mL
3 green plantains (raw banana), peeled, cut into 1-inch thick slices
canola oil (enough to fill pan about 1 inch deep) 750 mL to 1 L
Dip for Tostones
canola oil 75 mL
vinegar 30 mL
ime juice 15 mL
1 clove garlic, minced
salt 1 mL
2 green onions, finely chopped
chopped cilantro 15 mL
•         Instructions:
1. In large bowl, place water, garlic and salt. Add plantain slices; soak 15 minutes. Drain well on paper towels. Reserve seasoned water. Preheat canola oil to frying temperature of 350 °F (180 °C).
2. First Fry: Fry plantain slices for 7 to 8 minutes until tender (do not brown). Remove with slotted spoon; drain well on paper towels. Using a tostonera (plantain press), broad side of chef's knife, small plate or small cutting board, smash each fried plantain slice. (At this point, you can freeze tostones to fry and enjoy later.) Dip in salted garlic water again and remove immediately. Drain well on paper towels.
3. Second Fry: Reheat oil to 375 °F (190 °C). Fry tostones 3 to 4 minutes turning once or until crisp golden brown. Remove with slotted spoon. Drain on paper towels. Season with salt to taste and serve with dip.
Tip: For best results, choose hard green plantains. To peel plantains, cut off ends and make about 3 to 4 cuts lengthwise around plantain. Place plantain under running tap water and peel away strips with paring knife.
Dip for Tostones:
1.       Combine all ingredients and mix well.
?  Spring Rolls
•         Ingredients:
Spring Rolls
rice vermicelli (fine rice noodles) 50g
canola oil 15 mL
1 clove garlic, crushed
chopped fresh red chilies 5 mL
2 green onions, chopped
1 carrots, grated
chopped fresh cilantro (coriander) or dried 30 mL
fish sauce 5 mL
cooked shrimp, chopped 100g
30 spring roll pastry sheets
cornstarch 15 mL
water 30 mL
canola oil for deep frying
Vietnamese Dipping Sauce
2 garlic cloves, minced
chili paste 5 mL
dry crumbled chili flakes 2 mL
fish sauce 1 mL
lime juice 30 mL
warm water 150 mL
granulated sugar 60 mL
grated carrot 45 mL
•         Instructions:
1. In heatproof bowl, cover vermicelli with warm water, stand 10 minutes; drain well.
2. Heat canola oil in frying pan; add pork, garlic, and chilies, cook, stirring, until pork is browned. Add onion, carrot, cilantro, fish sauce, shrimp and vermicelli. Cook, stirring until heated through; cool.
3. Place (15 mL) of mixture on corner of each spring roll pastry sheet and brush edges with blended cornstarch and water. Fold left and right corners inwards, then bottom corner inwards. Roll pastry sheet to enclose filling. Just before serving, deep fry rolls in canola oil until well browned; drain on paper towel. Serve hot spring rolls with Vietnamese dipping sauce, lettuce & cucumber wedge.
4. To prepare sauce: combine garlic, chili paste, chili flakes, fish sauce, lime juice, water. Add sugar and stir until dissolved. Add grated carrot.
?  Vegetable Samosas
•         Ingredients:
canola oil 45 mL
small onion, finely chopped
1 to 2 cloves garlic, crushed
cumin 5 mL
curry powder 15 mL
chili flakes 2 to 5 mL
1 can (540 mL) lentils
1 large potato, finely chopped
fresh or frozen peas 250 mL
water 250 mL
all purpose flour 15 mL
water, extra 60 mL
all purpose flour 750 mL
canola oil 45 mL
warm water, approximately 250 mL
canola oil for deep frying
•         Instructions:
1. In skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes and cook for 1 minute, stirring. (Note: For extra spicy samosas, increase curry and add cayenne pepper to taste.) Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to a boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender. Blend flour with second amount of water, add to mixture, and stir until mixture boils and thickens. Cool to room temperature before using.
2. To make pastry, sift flour into bowl, stir in canola oil, and cumin, gradually stir in enough water to mix to form dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
3. Place 1 tsp (5 mL) of filling into center of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger. Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minutes); drain on paper towel. For extra spicy samosas, increase curry and add cayenne pepper to taste.
?  Apple Fritters
•         Ingredients:
all-purpose flour 1 L
milk 750 mL
salt 1 mL
6 apples
8 cups canola oil for deep-frying 2 L
granulated sugar
•         Instructions:
1. Blend flour, milk and salt to make smooth batter.
2. Peel, core and slice apples into 1/4 inch (1 mm) thick slices. Dip apple slices into batter and deep-fry at 375 °F (190 °C) 2 to 3 minutes until lightly browned on both sides. Sprinkle with sugar while hot and serve immediately.
Friday, July 24, 2015