If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
One of the simple, nutritious, and the best bokchoy salads that you will love as much as I do.....Trust me.! This salad consists of blanched bokchoy along with creamy toasted sesame dressing and finished with a drizzle of coconut aminos.
Bokchoy is a Chinese cabbage which means "white vegetables".They have white stems and green leaves. Usually, they are stir-fried with some chopped garlic. But if you want something refreshing then this salad is for you.
Toasted Sesame dressing is perfect for this salad as it is creamy, sweet, and slightly tangy. Every bite is bursting with lovely flavors. I have used Coconut aminos in place of Soya Sauce as it is a healthier alternative. You can buy it here.
This easy Asian side dish is comforting for every day and gorgeous looking for family gatherings. So let's get started with the ingredients.
Serves: 4 people
Total time:15 mins
INGREDIENTS:
For the Toasted Sesame Dressing:
White Sesame seeds 1 tbsp
Black sesame seeds 1/2 tsp
Crushed garlic 1 clove
Vegenaise 4 tbsp
Rice Vinegar 1.5 tbsp
Coconut Aminos 3 tbsp
Tahini 2 tsp
For the Salad:
Bokchoy 5-6
Toasted Sesame Dressing (prepared) 2-3 tbsp
Coconut Aminos 1-2 tsp.
Red paprika
INSTRUCTION:
1. Let's make the toasted sesame dressing, In a dry skillet, toast the sesame seeds over low heat for 2-3 minutes. Keep stirring back and forth so they don't burn. Once roasted, keep them aside to cool.
2. Grind the seeds with a mortar pestle or a grinder until smooth.
3. In a bowl add all other ingredients mentioned under toasted sesame dressing ingredients and whisk until creamy smooth Adjust the seasoning as per your liking. Keep it aside. You can also keep this refrigerated for 1 week if desired after using for the salad.
4. Now let's make the salad. For that, you need to wash the bokchoy under running water, drain, pat dry and separate the stems.
5. Boil water in a large pot and blanch them for about 1 minute. Take them out with the help of a slotted spoon and rinse in cold water to stop them from cooking further.
6. Gently squeeze out the water from them and place them over a serving dish.
7. In a different bowl, combine the toasted sesame dressing and coconut aminos.
8. Pour the sauce over the bok choy one spoon at a time until your desired quantity. Garnish with some red paprika. Serve it at room temperature or chilled.
I hope you will love this flavourful salad and relish it with family and friends. Do comment me the feedback, share and subscribe for more yummy recipes.
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