Saturday, November 17, 2012

Bok Choy in Lemon Garlic Sauce

This Shanghai Style simple and tasty Bok Choy in Lemon Garlic Sauce serves as a good alternate for a thick soup or stew.  This dish requires minimal ingredients and can be accompanied with rice.

Servings : 2 people

15-16 Bok Choy leaves

For the Lemon Garlic Sauce:
1 tbspn Butter
1 tspn Garlic paste
3 tbspns Corn flour + Water
1 lemon juice
1 tspn Pepper powder
Salt to taste

For Garnishing: 
Fried Garlic flakes

Blanch the Bok Choy and set it aside.

Heat butter in a pan. Add garlic paste and saute for a minute. Dilute the Corn flour in water. Pour the mixture in the pan. Ensure to stir it continuously to avoid lumps. Add some water to adjust the consistency. Add some salt and pepper powder to taste. Then add the fresh lemon juice. At the end, add the blanched Bok Choy leaves into the sauce. 

Garnish it with fried Garlic flakes and serve hot.

Ensure to stir the corn flour slurry continuously to avoid lumps. 
You may use vegetable stock instead of water. 

Stepwise Pictures:

Wednesday, November 14, 2012


Wish you all a very Happy Diwali & a Prosperous New Year!!  Presenting to you a very drool-worthy Rajasthani recipe - Chandrakala.

For the Stuffing :
1 cup Mava (Khoya)
1 tspn Milk Masala (or dry fruit powder)
2 tspns powdered Sugar

For Sugar Syrup :
1 cup Sugar
1/4 cup Water (approx.)
1/2 tspn Cardamom powder
A pinch of Saffron strands

For the Dough :
1 And half cups All purpose flour
3 tbspns Ghee
Milk, as required

For Garnishing :
Milk Masala
Almond Flakes
Silver Varq

Ghee for Deep frying


To make Stuffing :
Heat the Mava in a non-stick pan. Roast for 8-10 minutes. Transfer it into a bowl and add dry fruit powder (Or ready made Milk Masala) and powdered Sugar. Mix well. Set it aside.

To make Sugar Syrup :
Take Sugar in a pan. Add some water to the sugar. Heat till it forms syrup of one string consistency. Add Cardamom powder and Saffron strings to the syrup. Set it aside.

To make the dough :
Take All purpose flour in a bowl. Add ghee and mix well. Then gradually add milk and knead it into a medium thick dough. Set it aside for 15-20 minutes.

To make Chandrakala :
Make small round balls of the dough. Roll it into small puris. Now make small lemon sized ball of the stuffing. Place it on a puri. Place another puri over it. Seal the sides with wet fingers. Twist the sides with the help of fingers to seal it properly. In the same manner, make Chandrakalas of balance dough and stuffing.

Heat Ghee in a Pan. Once it is hot, reduce the flame. Now deep fry the Chandrakalas till it becomes golden in colour. Once fried,  set it aside for cooling. With the help of a knife or fork, make a small hole on the upper surface of Chandrakala. Soak it in the Sugar syrup for 2 minutes. Take it out in a dish. Garnish it with Almond flakes, Milk masala and Silver Varq.

You may use dry fruit powder instead of readymade Milk masala. 
If the stuffing becomes hard, then add some milk cream to make it soft.

Stepwise Pictures:



Sending this entry to Diwali Bash Event hosted by Vardhini, Lets Celebrate – Indian Sweets by Nupur, Paricash's Give me some snacks and Amy's event Cook like a Celebrity Chef

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