Heat oil. Add finely chopped Ginger + Garlic + cilantro stems (lots of them) + spring onion + a little bit of red onion + yellow bell pepper (little bit..not a lot). Saute for a few secongs. Add finely diced carrots + finely diced cabbage (a big handful). Saute everything till the veggies soften just a little bit. Add a pinch of salt and some black pepper. Add soy sauce + dark Soy + rice vinegar + a small amount of schezwan sauce (indian style) + a few drops of dark sesame oil. Stir. Add a can of Straw Mushrooms split in half length wise. Add a couple of cups of water and let it come to boil. Add cornstarch slurry, let it boil and then simmer for a few more minutes. Adjust seasoning according to taste. Serve piping hot with finely chopped spring onion greens. Winter. Solved.
Fafda: 200 gm Besan (I took about 12/3 cups) - sieve (do not skip) + 1/2 tsp each of salt, papad khar, ajwain + 1 tbsp oil. In one version, I mixed hing and papad khar in water, and added that to the dough. Make a semi-soft dough with water, and knead for about 4-5 minutes. Set aside for 10-15 mins. Heat oil in a kadhai, dip the whole dough in hot oil and knead. Repeat that process a few times, and then make small, oblong shape balls. On a wooden chopping board, push the fafda with the palm of your hand, and remove it with a very thin knife in the opposite direction. Then fry on low-medium heat. Sprinkle with blak salt and black pepper powder. https://www.youtube.com/watch?v=OODx6IrHoYo&t=202s Jalebi: In a small pot, add 1 cup of sugar and 1/2 cup water and heat until sugar dissolves. Add saffron, and let it come to boil twice. Turn off the heat, and add some cardamom powder. Set aside. In a shallow pan, heat oil for about an inch or so, and add a tbsp of ghee. In a small bowl,
Comments