Saturday, April 28, 2012

Crunchy bhindi aloo roll

Ingredients: Sushi rice, nori, okra, crispy potato, crushed papad

Sushi rice:
Ingredients: 1) Cup of short grain Japanese rice, usually says "sushi rice" on the bag. 2) seasoned rice vinegar mixture 3) water
- for every 1 cup of rice, you'll need 1 1/4 cup water. Cook rice thoroughly. While its hot, sprinkle 1.5 tablespoon of seasoned rice mixture.  Let the rice cool to room temperature, you could use a fan to speed up the process. Cover with a wet paper towel to prevent drying

Creamy green "spicy mayo":

Ingredients: 1 bunch of fresh cilantro, 4 garlic cloves, 4-5 green chillies depending on your taste, salt, dash of black pepper, 1 tablespoon lemon juice, 4 tablespoons sour cream, 2 tablespoons water
- everything in a high power blender to get a creamy consistency

Okra and Potatoe
- pan fry 1 cup cut okra in 1 tablespoon oil, 1tsp cumin seeds, fenugreek seeds, mustard seeds, red chilli powder, and salt... stir often, until the stickiness of okra is gone and they've browned

- roast 1 cup thinly diced potato wedges, coated with 1 tsp red chilli powder, crushed cumin, crushed corriender seeds, and salt in a baking tray lightly sprayed with cooking oil 


- buy a pack of your favorite papad (Indian spicy crisp), roast right over your stove...break into small pieces to use as topping on the roll. Find it a variety at an Indian grocery store, or most American supermarkets have these in the "International Food" aisles

-spread out a thin layer of rice on a sheet of nori (I placed the nori sheet on top of a sheet of clear plastic wrap, both on top of a sushi mat), you'll need a bowl of water so the rice doesn't stick to your fingers... In the center, create two parallel lines with okra and potatoes, lightly sprinkle some green spicy mayo if you want a spicy roll... Now roll baby roll. Cut into desired sizes, top with crushed papad.

- Use the creamy green spicy mayo as a dipping sauce

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