Aehobakjeon (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Zucchini !

The moment I say the word my family runs in the other direction. 

Don’t ask me why,must be one of my experiments has put them off. ☺

When I said that I am making pancakes the girls were enthusiastic. In fact even yesterday they kept asking me when I am making pancakes. The trouble is they had holidays and they kept friend hopping so I made them without them around. Much to their irritation.  Maybe next Saturday I will make them for their evening snack.

Where did I get the recipe? From Mir's place, my friend with whom  am paired for BM pairs.

Meanwhile hubby and I enjoyed these pancakes. Even the maid was very happy with the flavour and kept asking me how I made the dosa.

The substitute here is chilli powder in place of gochugaru and the rice wine vinegar I used wine vinegar .

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes)

Recipe Source: The Schizo Chef
Yield: 14  pancakes
Ingredients:

• 2 zucchinis,grated 
• 1 tsp salt
• 2 eggs
• 2 cups water
• 2 cups all purpose flour
• 1 tblspn  ginger,grated
• 2 cloves garlic,finely chopped 
• 3/4 -1 tsp gochugaru (Korean red chile powder), according to taste

 Sesame Dipping Sauce

Sesame Dipping Sauce

 Ingredients:

• 2 tblspns soy sauce
• 2 tblspns rice wine vinegar
• 2 1/2 tsps sugar
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1 tblspn toasted sesame seeds

 Method:

• Combine all sauce ingredients in a bowl and whisk well.
• In a large bowl, beat eggs. Add salt, ginger, gochugara, flour and water. Beat to make a smooth batter.
• Add zucchini’s and mix to combine.
• Lightly oil a skillet. Place 1/3 cup of batter in the skillet for each pancake.
• Fry until golden brown on both sides.

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Korean Cauliflower Stir Fry

Korean Cauliflower Stir Fry

Cauliflower!

Hubby loves it kids hate it!

So the solution to my problem is making something new as often as possible. This recipe from Mir's space  was too good to give up on. This week I am paired with Mir of The Schizo Chef  for BM pairs and I am at a loss as to what to make. I am going Southeast Asian this  time .

This was a new taste for us. As we have never eaten anything Korean... sorry we have eaten only Kimchi. That too I suspect is an Indianised version.

I have used in place of rice vinegar red wine vinegar.

Rest of the recipe is followed without any changes.

The best part was when the cauliflower and garlic was cooking hubby came to the kitchen just to see that I do not tweak the recipe.: D

Korean Cauliflower Stir Fry

Recipe Source: The Schizo Chef

Serves 4
Ingredients:

• 1 head cauliflower, cut into florets
• 2 tblspns oil (I use rice bran oil)
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil
• 1 tblspn water
• 1 tblspn   vinegar
• 1 tsp soy sauce
• A pinch of sugar
• A pinch of salt
• 1 tblspn toasted sesame seeds

Method:

• Heat oil in a kadhai.
• Add garlic and fry for 1/2 minute.
• Add cauliflower and cook for 2 minutes.
• Meanwhile in a small bowl, whisk together the sesame oil, vinegar, water, salt, soy sauce and sugar.
• Add to skillet and stir to combine.
• Cook on medium high heat for 5-8 minutes.
• Add sesame seeds and stir to combine.

Korean Cauliflower Stir Fry

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Gattibajje

 Gattibajje

The other day I was to meet Sharmila Rao as I was to pick up some books from her. Actually I think that books is just an excuse, I like to meet her.

We decided to meet at Carasid, a local joint for yummy food. I still have to get over the omellete pav stuffed with cheese and smoked chicken, not to forget the delicious Alsande Xauti Biryani that Sunil packed for us.

See start talking about food and I digress…

I happened to mention to Sharmila that I wanted a traditional fitter recipe, she is a traditional specialist by the way and  she rattled this yummy recipe off. She mentioned that she was going to pack some of these for her kiddo in the hostel.

Was it yum?  Well try and then you will know.

 Gattibajje

 Gattibajje

Ingredients:

• 1 ½ cups rice flour
• ½ cup maida
• ½ cup butter
• The oil from pickle (optional)
• Salt to taste
• 1 spring curry leaves
• Oil to fry 

Method:

• While this is mixed heat oil in a kadhai/wok.
• Mix the rice flour, maida, butter, curry leaves and oil from the pickle if using. Check the salt use if needed.
• Knead to a soft dough. Use water only if needed.
• Pinch off small bits of dough in the hot oil.
• Fry till light golden.
• Store in a air tight container.

What else do we have?

Well come back on the 24th to see that…

Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Moong Vada/ Fried Moong Vada

Moong Vada/ Fried Moong Vada

While I am on my memories trip let me share with you what my MIL made many times these vadas and they were something she served with sauce. She also made some with rava but I just cannot remember them.

After a long time, in fact one Hindi movie with Katrina Kaif and Ranbir Kapoor reminded me of these vadas. I was on a look out to make them, as I said I could not remember how she made them for I was never in the kitchen when we fried stuff as I would start coughing.

She would fry them when I was away and keep some for me in the casserole. It’s been 18 long years since she has left for her heavenly bode but her memories still linger.

Then I found an old e-cookbook which had the recipe. Of course I have made adjustments in the ingredients to suit our taste. Needless to say these were first to disappear.

Moong Vada

Making time: 20 minutes (excluding soaking time)

Ingredients:

1 cup moong dal

 ½ cup coriander finely chopped

2 cloves garlic

3-4 green chillies finely chopped

Oil to deep fry

Method:

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest, coarsely.

Mix all other ingredients, including whole dal.

Add 2-3 tbsp. hot oil to the mixture.

Heat oil.

Make small balls   drop carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, tamarind chutney, or ketchup.

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!