RECIPE by Mrs.Yasuko Malhotra
RECIPE by Mrs.Harunako Minami
SUSHI RICE(Base of any Sushi)
Ingredients:
1)Rice (approx 650g when cooked)
* Japanese Rice 2 cups
*Water 2cups
①Rinse rice thoroughly with water till the water becomes clear, put
rice into pressure-cooker, add 2 cups of water and simmer at least
30min.
②Put it on high flame, after the pressure-cooker whistles once, turn to
low flame and wait for 6 minutes. Rice is done when pressure goes away.
Or use Rice Cooker.
2)Sushi-Vinegar for 2 cups of rice
*Vinegar (Preferably Japanese Vinegar, if not Apple Cider Vinegar) 65g
*Breakfast Sugar(Fine powder sugar)30g
*Salt 6g
*Kombu(Seaweed for making broth) 3cm : In case you don't get Kombu, add a pinch of veg broth powder.)
①Add all ingredients into a bowl, mix it well till sugar and salt dissolve , and set it aside for 1hour till Kombu becomes bigger.
3)Sushi Rice
①When rice is cooked, put it in a Sushi-Oke or shallow bowl , and
sprinkle the Sushi -Vinegar all over it.(You have to mix them
while the rice is hot.)
②Try to mix rice and Sushi Vinegar evenly with Shamoji(Rice Paddle)or Spatula, like scooping vertically.
③Cover the Sushi- Rice with wrung wet cloth, wait for 5~6 min to let the rice absorb the vinegar.
④Sushi Rice is ready, you can use it for FUTOMAKI(Roll Sushi),
NIGIRI,GUNKAN-MAKI(Battleship Roll),CALIFORNIA ROLL, etc.,etc.
Other tips)
For NIGIRI, using 17~20g each Sushi Rice is ideal size.
You can add veg ,non-veg on top of it.
For MAKIZUSHI, (medium size roll sushi)
you will need approx 160g Sushi Rice each.
Here are some ideas:
*Avocado(thinly Sliced)
*Baby corn(boiled)
*Ginger Pickle(thinly sliced)
*Mini Tomato(cut into halves) and Olive
*Daikon (Japanese raddish, thinly sliced)
*String beans(butter-sauteed)
*Taro Potato(boiled and thinly sliced)
*Raw fish, thinly sliced
*Tuna(canned Tuna Chunks) mixed with mayonnaise
*Smoked Salmon with caper
*Prawn(Boiled with pinch of salt)
*Tamago-yaki(Japanese Rolled Egg)
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
1)Rice (approx 650g when cooked)
* Japanese Rice 2 cups
*Water 2cups
①Rinse rice thoroughly with water till the water becomes clear, put
rice into pressure-cooker, add 2 cups of water and simmer at least
30min.
②Put it on high flame, after the pressure-cooker whistles once, turn to
low flame and wait for 6 minutes. Rice is done when pressure goes away.
Or use Rice Cooker.
2)Sushi-Vinegar for 2 cups of rice
*Vinegar (Preferably Japanese Vinegar, if not Apple Cider Vinegar) 65g
*Breakfast Sugar(Fine powder sugar)30g
*Salt 6g
*Kombu(Seaweed for making broth) 3cm : In case you don't get Kombu, add a pinch of veg broth powder.)
①Add all ingredients into a bowl, mix it well till sugar and salt dissolve , and set it aside for 1hour till Kombu becomes bigger.
3)Sushi Rice
①When rice is cooked, put it in a Sushi-Oke or shallow bowl , and
sprinkle the Sushi -Vinegar all over it.(You have to mix them
while the rice is hot.)
②Try to mix rice and Sushi Vinegar evenly with Shamoji(Rice Paddle)or Spatula, like scooping vertically.
③Cover the Sushi- Rice with wrung wet cloth, wait for 5~6 min to let the rice absorb the vinegar.
④Sushi Rice is ready, you can use it for FUTOMAKI(Roll Sushi),
NIGIRI,GUNKAN-MAKI(Battleship Roll),CALIFORNIA ROLL, etc.,etc.
Other tips)
For NIGIRI, using 17~20g each Sushi Rice is ideal size.
You can add veg ,non-veg on top of it.
For MAKIZUSHI, (medium size roll sushi)
you will need approx 160g Sushi Rice each.
Here are some ideas:
*Avocado(thinly Sliced)
*Baby corn(boiled)
*Ginger Pickle(thinly sliced)
*Mini Tomato(cut into halves) and Olive
*Daikon (Japanese raddish, thinly sliced)
*String beans(butter-sauteed)
*Taro Potato(boiled and thinly sliced)
*Raw fish, thinly sliced
*Tuna(canned Tuna Chunks) mixed with mayonnaise
*Smoked Salmon with caper
*Prawn(Boiled with pinch of salt)
*Tamago-yaki(Japanese Rolled Egg)
Recipe by :Yasuko Malhotra
Blue Lotus Culinary and Art Studio https://bluelotusdelhi.wixsite.com/bluelotus
Japanese cuisine recipe : https://note.com/bluelotus
Beetroot Poriyal
Ingredients for 2-3servings
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
Beetroot Poriyal
Ingredients for 2-3servings
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
Uttapam
Uttapam
(south Indian mix vegetables crepe made with fermented rice and
pulse batter)
---[Ingredients ] for 6-8 pieces of uttapam---
・Japanese leek 1 piece (you can add 2 pieces)
・Tomato 1 piece
・Yellow(or red) bell pepper 1/3 piece
・Capsicum half piece
・Coriander leaf a handful
・Dosa batter 1package( 1kg) or you can make by yourself
・Salt half teaspoon
・Oil (mustard oil, or any refined oil) for fry
---[Direction]----
Step 1.
Cut all vegetables into small pieces. We use white part of
Japanese leek and green part can also be used if it is soft.
Mix all the vegetable and batter together, add salt. Keep aside
small amount of chopped leek, we will use it as topping later.
Step 2.
Heat the tawa (frypan), when it becomes very hot, pour 2 ladles of
batter, sprinkle chopped leek on the top, once there are small
bubbles on the top, put half teaspoon of oil on the edge of uttapam,
wait for a few seconds till oil absorbs into uttapam. Then flip it
over. 3 or 4minutes later, try to flip it over again. Check well
whether it is cooked or not.
Now uttapam is Ready!
Step 3.
Eat with your favorite chutney(coriander, mint, tomato, coconut,
garlic etc), or simply with tomato ketchup. If you like Japanese
taste, try with soya sauce, if you are not vegetarian, you can
sprinkle dried fish flake (Katsuobushi) on the top.
(south Indian mix vegetables crepe made with fermented rice and
pulse batter)
---[Ingredients ] for 6-8 pieces of uttapam---
・Japanese leek 1 piece (you can add 2 pieces)
・Tomato 1 piece
・Yellow(or red) bell pepper 1/3 piece
・Capsicum half piece
・Coriander leaf a handful
・Dosa batter 1package( 1kg) or you can make by yourself
・Salt half teaspoon
・Oil (mustard oil, or any refined oil) for fry
---[Direction]----
Step 1.
Cut all vegetables into small pieces. We use white part of
Japanese leek and green part can also be used if it is soft.
Mix all the vegetable and batter together, add salt. Keep aside
small amount of chopped leek, we will use it as topping later.
Step 2.
Heat the tawa (frypan), when it becomes very hot, pour 2 ladles of
batter, sprinkle chopped leek on the top, once there are small
bubbles on the top, put half teaspoon of oil on the edge of uttapam,
wait for a few seconds till oil absorbs into uttapam. Then flip it
over. 3 or 4minutes later, try to flip it over again. Check well
whether it is cooked or not.
Now uttapam is Ready!
Step 3.
Eat with your favorite chutney(coriander, mint, tomato, coconut,
garlic etc), or simply with tomato ketchup. If you like Japanese
taste, try with soya sauce, if you are not vegetarian, you can
sprinkle dried fish flake (Katsuobushi) on the top.
Mountain Cabbage Pasta
Mountain Cabbage Pasta (Cooking time 20minutes )
---[ingredients](for 2-3portion)---
・Cabbage 1/2 piece
・Red bell pepper(red paprika)1/4 piece
・Yellow bell pepper(yellow paprika)1/4 piece
・Mushroom 4 pieces
・Garlic pod 5 pieces
・Mustard seed 1/3 teaspoon
・Cumin seed 1/3 teaspoon
・Red chili whole 1
・Salt 1/2 teaspoon for veg 1/2 for boil of pasta
・Soya sauce 1/2 teaspoon
・Pasta boiled 200-300g (as you wish)
・Oil (olive oil or mustard oil is recommended) 1.5tablespoon
---[Direction]---
Step 1.
Cabbage is cut into large pieces (3cmx3cm), belle peppers are cut into thick
slice(not very thin), mushroom divides into 6peices.
Step 2.
Heat the pan, once it becomes hot, add oil, then put mustard seed, once it
starts to pop, make low flame, then add cumin seed, whole red chili, and garlic.
Step 3.
When good smell comes, add mushroom and bell peppers, stir fry with high
flame for 2 minutes.
Step 4.
Then add cabbage, continue to fry for 5-6minutes.This mountain cabbage is
very soft, so it will not take time. Make sure that don't cover it, and gas should be
high. Mix well during frying.
Step 5.
Once cabbage become crispy-soft, add salt and 1/2 teaspoon of soya sauce,
stop the gas. In this sauce, add boiled pasta, mix well.
---[ingredients](for 2-3portion)---
・Cabbage 1/2 piece
・Red bell pepper(red paprika)1/4 piece
・Yellow bell pepper(yellow paprika)1/4 piece
・Mushroom 4 pieces
・Garlic pod 5 pieces
・Mustard seed 1/3 teaspoon
・Cumin seed 1/3 teaspoon
・Red chili whole 1
・Salt 1/2 teaspoon for veg 1/2 for boil of pasta
・Soya sauce 1/2 teaspoon
・Pasta boiled 200-300g (as you wish)
・Oil (olive oil or mustard oil is recommended) 1.5tablespoon
---[Direction]---
Step 1.
Cabbage is cut into large pieces (3cmx3cm), belle peppers are cut into thick
slice(not very thin), mushroom divides into 6peices.
Step 2.
Heat the pan, once it becomes hot, add oil, then put mustard seed, once it
starts to pop, make low flame, then add cumin seed, whole red chili, and garlic.
Step 3.
When good smell comes, add mushroom and bell peppers, stir fry with high
flame for 2 minutes.
Step 4.
Then add cabbage, continue to fry for 5-6minutes.This mountain cabbage is
very soft, so it will not take time. Make sure that don't cover it, and gas should be
high. Mix well during frying.
Step 5.
Once cabbage become crispy-soft, add salt and 1/2 teaspoon of soya sauce,
stop the gas. In this sauce, add boiled pasta, mix well.
Stuffed Capsicum
Stuffed Capsicum
Ingredients servings for 3
3 Capsicums
1 medium size onion
4 mushrooms
3 medium size potatoes
2 tablespoon corn
1/4 yellow(or red)bell pepper
80g paneer
1 teaspoon salt (need to be adjusted)
1/3 teaspoon black pepper powder
1/3 teaspoon cumin seed
1/2 teaspoon coriander powder
1/4 teaspoon red chili powder(option)
2 tablespoon chopped coriander leaf(option)
2 tablespoon oil(mustard oil, olive oil are best option)
How to make
1. Wash well all the vegetables. Cut capsicum in two. Onion, mushroom and yellow bell pepper will be chopped nicely. Boil potatoes and corn.
2. Remove skin from boiled potatoes, and mash them.
3. Heat 1tablespoon of oil in a pan, once it is hot, first put cumin seed, then onion, fry till it becomes transparent. Then add mushroom, yellow bell pepper and boiled corn, mix well. Now put coriander powder and red chili(option), fry till all vegetables become soft.
4. To the boiled mashed potatoes, add this fried vegetables, chopped paneer, chopped
coriander leaf(option),salt and black pepper. Mix very well. If you feel salt is less, please add more according to you.
5. Now keep capsicum on the plate, put this mix vegetables potatoes stuffing in each capsicum firmly.
6. Heat 1tablespoon of oil in a pan, once it becomes hot, put all the capsicums in the panwith medium flame. At First capsicum side is below, potato is upside, after 5minutes,
flip them over carefully. Keep them cook for 10minutes with low flame, then again flip them carefully and continue to cook (it takes 5minutes more) till capsicum is well done.
Ingredients servings for 3
3 Capsicums
1 medium size onion
4 mushrooms
3 medium size potatoes
2 tablespoon corn
1/4 yellow(or red)bell pepper
80g paneer
1 teaspoon salt (need to be adjusted)
1/3 teaspoon black pepper powder
1/3 teaspoon cumin seed
1/2 teaspoon coriander powder
1/4 teaspoon red chili powder(option)
2 tablespoon chopped coriander leaf(option)
2 tablespoon oil(mustard oil, olive oil are best option)
How to make
1. Wash well all the vegetables. Cut capsicum in two. Onion, mushroom and yellow bell pepper will be chopped nicely. Boil potatoes and corn.
2. Remove skin from boiled potatoes, and mash them.
3. Heat 1tablespoon of oil in a pan, once it is hot, first put cumin seed, then onion, fry till it becomes transparent. Then add mushroom, yellow bell pepper and boiled corn, mix well. Now put coriander powder and red chili(option), fry till all vegetables become soft.
4. To the boiled mashed potatoes, add this fried vegetables, chopped paneer, chopped
coriander leaf(option),salt and black pepper. Mix very well. If you feel salt is less, please add more according to you.
5. Now keep capsicum on the plate, put this mix vegetables potatoes stuffing in each capsicum firmly.
6. Heat 1tablespoon of oil in a pan, once it becomes hot, put all the capsicums in the panwith medium flame. At First capsicum side is below, potato is upside, after 5minutes,
flip them over carefully. Keep them cook for 10minutes with low flame, then again flip them carefully and continue to cook (it takes 5minutes more) till capsicum is well done.