Transcripts
1. Small plates introduction: Hi, this is Punk Cosi. Today, we are going
to take you through a simple journey of
making amazing starters. Now, why starters, because every party or
every gathering has a few dishes which are moving around when everybody's
just chitchatting. These are not your main food. But this is definitely
a attraction. People love to eat starters. And these are so simple, delicious, and they are definitely going to
win people's heart. Hi, I'm Punk Cosi. I'm a recipuator. I'm a food stylist.
I'm a faction stylist. I'm a mother, and I'm
a wife of a very, very fussy husband
who loves to eat different food made with
a twist every week. And I understand. I'm sure
that's your dilemma, too. So let me take you through
the simple journey of learning food in
the easiest way.
2. Vietnamese rice paper roll: Moving on to making the
quickest dish of today, we are making Vietnamese
rice pepper roll. Rice pepper rolls are
delicious, nutritious, very, very low on calories, packed with vegetables,
and they're super party starters
because they look gorgeous. Let me show you
how to make them. For making my Vietnamese
rice pepper oll, I've cut my vegetable in Julian. Julian technique of cutting vegetables basically
long and thin. I've done red bell
peppers, grain, orange carrots, red
onions and cabbage. All these vegetables combined,
give a great crunch. Apart from this, you
can put noodles. You can put tofu,
you can put pan. You can also put cucumber. It's absolutely your choice. And you can even put chestnut. Today, I am going to
use raw vegetables. It just needs a little
sprinkle of salt. You can saute your vegetables, too if you do not like raw
vegetables in your app. I'm just going to add
a little bit of salt. Always remember to
add salt at the last. Because salt makes all
vegetables release water. So do not put salt
from the beginning. My vegetables with
salt is ready. Now, in a plate. Take a little warm water. Dip your rice paper roll, which is readily
available in the market. Let it sit for a
minute. Not too long. Isn't it like doing magic? Your child will love this. I'm removing my
rice pepper sheet. And I'm going to put
my vegetables in it. Remember, not to stuff any one particular
vegetable too much. Because you have many,
many vegetables to fill. We add bell pepper. And
I'm going to add like a small sprinkle of sesame
seeds because I like them. If you want, you
can leave the sides open or you can fold
them like a spring roll. Roll it very tightly. Doesn't come off. Roll is ready. I'm going to place it here. Now we're going to
prepare a dipping sauce for our Vietnamese paper roll. We need peanut butter. Okay. Add so sauce. A little bit of garlic. A squeeze of lemon. Addition of sugar is optional, it's up to you. Start mixing it. So sauce has a lot of salt. It is supposed to be very very
salty, so do not add salt. If it's coming together. If you like this sauce a sweet, you can add in a little bit of tomato ketchup or you can even
add a little bit of sugar. I want to ad a little bit
of tomato ketchup to this. And add a little water a little. Our dipping sauce is ready. Served a little bit of garnish. Let's plate our rolls. They super delicate
they're super delicious, super healthy with the dipping
sauce that we've made. Let's sprinkle a little
bit of sesame seeds. You can add a little bit
of coriander or anything green for the garnish and dart. So you saw that was so simple. There are so many
versions of these rice pepper rolls
that you can make. You can make your
sauthe vegetables. You can add different
stuffings inside. You can make different sauces. This is as good as
your spring roll. You can make it crispy
also by pan frying them. Just make them a super
easy and simple to make, and it makes you look
like a pro chef.
3. Quesadilla: Who doesn't love cheese? I mean, this is a most
delicious starter that you can serve in a party. It's Mexican casada. It has vegetables, it has beans, it has cheese. It's simple, and
it's very tasty. Let's start by making
a fresh totia Usually, a tortilla is made
of corn flour, but we can change it and use the available
flour in your house. You can use whole weight,
you can use multipurpose. I'm using multipurpose
four today. Portion your dough
balls so they are equal in size and start
by rolling them out. D is a delicious
Mexican delicacy, which can be filled with
meat awesome protein, which could be pinto
beans or kidney beans. Today, I'm going to use pin, cottage cheese, popularly
known as cottage cheese. Some bell peppers, onion, then pack it with
cheese and grill it. I'll roll my totes. I'm just going to
cook them slightly. Whoever things that I've
not used a griddle. I'm just trying to use
the setup that I have. Here, I'm cooking
on an induction. You can cook in a pan.
I mean, it's okay. Spoiling less vessel is a good thing. Just
going to flip it. We're going to crispen it up on the pan later on once we fold it to give it that nice
crunch and has cooked. Just going to cook
it slightly more, can see it's bubbling up nicely. Take it off gas. I'm going to put one
more. But tip is always. Once your tortillas are cooked, don't keep them
open or keep it in a closed container so that
they don't become dry. See now that looks beautiful
these actions at home if you cannot handle heat because if the bubble burst, there'll
be a lot of hot air. I'm going to take
it off the gasna. Let's start by preparing
our stuffing for cassida. We've taken bell peppers
in three colors. It has great
vibrancy and crunch. And we have chopped onion. Vessel first we'll take
olive oil or any other oil. It's simple to cook.
Let it heat up. Let's add our chopped onion. For a little cake,
we can even add a little bit of
salsa, hot salsa. Osa onion or coke. I'm going to add
the bell peppers. These veggies are
a lot of water. The cook very fast. So don't
take them all the way. Cook them only till they're a little tender and
they retain the color. The moment they start
becoming dull in the color, you know that you've overcook
them at a pinch of salt. I'm going to add
in a bit of salsa. And a bit of Mexican mixed up. You can add green chili,
corn, many vegetables. Beans. I'm adding
cottage cheese. To this Julian and
cut cottage cheese. F is very popularly
known as cottage cheese. Looks radiant and beautiful. You can add green onions, coriander your
favorite greens to it. It's. I'm going to
take off the gas. I don't want to cook
it any further. I'm eating another pan. I'm going to put my totia
a little bit of oil. Because now you're going
to make it crispy. Lip it on the other
side. Load up our seda mix. Fill
it in the half. Now I'm going to
top it with cheese. You can use shed
cheese for this. A little bit of yellow
cheese also works. And then fold this over. The exterior should be nice
and crunchy and flaky. Let the cheese melt. We can serve it with a
little bit of salsa. Add a little bit of
oil on the other side, just to make it a little flaky. Oil helps to crispen
it up and flip. You can see this side
is nice and done. Let's get this out on a
plate. Let's cut this. You can cut it into two or more. Let's serve this piping
hot crispy acids. The bowl of salsa, tomato ketchup,
whatever that you like. Now, that was a vegetable sida. In sida, you can create
your own versions. You can add different kind of proteins. You
can add chicken. You can also add corn for the extra cunch and the
sweetness that you like. You can add poner or tofu. All the dishes that you
make can be twisted as per your preferences and your liking and your availability
of resources to.
4. Hummus Platter / Mezze Platter : Moving on to making the most delicious
Mediterranean platter. Mediterranean hummus is a
very popular date nowadays. I guess you'll find
it at every party. Simple to make. It's
packed with protein and has good fat
from the olive oil. I'll show you from the scratch. It's very simple to make, and we'll set up a masa platter, which will definitely be
a winner in your party. So for a masa platter, I'm going to first start
with making hummus, for which I've boiled
a cup of chickpeas. If you can see, you
can smash them. The boiled and ready. I'm
going to add it to a blender. Add in your crushed garlic or whole garlic. Squeeze of lemon. What about a cup of chickpeas? I'll need half a lemon a
little more. Salt to taste. Okay. Salt is always
something that can be added after you're done cooking. So be a little
cautious with salt. A spoon of tahini. I'm
using a ready tahini. If you want to make
tahini at home, you can simply soak your
sesame seeds in warm water, let it sit for two to
3 hours and grind it. It's not difficult at all. Now, this is going
to need Olive oil. We add olive oil while
making the hummus and also while garnishing it.
There goes the olive oil. You might need a little water
to adjust the consistency. Let's make se grind it now. You can see our hummus is ready. It's nice and
thick. The texture. It's holding shape. Let's plate it up and garnish
it with olive oil, chili powder, and a little
bit of sesame seeds. Let's get our hummus in a bowl. This texture is rich
and thick and creamy. A tip to make your hummers
fluffy and creamy. When a chickpeas are cooked, you can put them in ice
water or to blend it. Use ice cubes instead
of adding water. Now what we do is we create swirls so that our olive
oil can hold shape. That's our hummers. Now we're going to add olive oil on top. A sprinkle of chili powder. There are many, many
ways to plate up hummus. You can even top it with olives. You can put parsley on top. And there are many hummuss that you can make basil hummus, Sri tomato hummus,
beetroot hummus. The flavors are delicious, and it adds a lot of color to. Now, let's make a maze platter. Now, let's plate our hummus. We're going to make
a maze platter. Put a few crackers, load
it up with some cucumber. Vegetable, go great with your hummus and
some carrot sticks. You can add grapes. You can add olives,
and you can garnish it a little with some
chopped basil leaves. Your maze platter is ready. So that was a maze platter. All you need to do is
make your hummers, assemble it with the choice
of vegetables, some cracker. You can even add grapes or
something, and that's it. It's easy. Simple and perfect.
5. Paneer roll: Moving on to making India's
favorite roll P roll or called penny wrap. It's healthy,
delicious and a very, very quick and a handy food. Anytime ves in a hurry, you can just grab a
roll and get Boeing. That's a complete meal. For your parties, you can cut them into bite
sizes and serve them or you can even serve
them into a mini size wrap. Today, we're going
to make a wrap cut them into a
couple of pieces. It's very easy to make. And the wrap we're making of wholeat it's super healthy too. Let's start. We're starting
out with making our wrap. I'm using whole wheat flour. You can use all purpose flour. You can even use mea, but I find this as a
healthy alternative. Roll it like a chat. So I have rolled
out my rap sheet. Just make sure
it's not too thick because it is not
supposed to be. And what I've made is going to make a small wrap because
you're going to fold it. It's not a very, very big wrap. If you want, you
can make a wrap, which is this side, if it
is meant for your male. As I'm making it as a starter, I'm not making a very big wrap. I'm going to cut
it into two parts. And today, everything I'm
trying to do an induction so that I can utilize the setup
that I have made for myself. Adding at the bottom of my pan. This is my non stick pan. Why I am doing this because I just want to use the
setup that I have. You can see it starts
becoming slightly whiter. Bubbles up a little.
That's one side of the Capti that
you're cooking. Then you flip the
side. Cook slightly. And the other side cook through. Instead of atav
we're using a pan. Try using the shortcuts
at home if you are a person who's single and doesn't want to
spoil many vessels. Capti from the other side, we'll start looking like this. We'll wait for the
edges to cook slightly. Then we'll flip it again. A rap sheet is ready. It's cooked on both the site, and it's not supposed
to become very crispy. It has to be
foldable. We're going to make it into a
wrap like this. A rap sheet is cooked
on both the site. I'm going to get it out of my induction and start moving on, giving it a little clean up, and then I'm going to make my funny stuffing
in the same pan. Not spoiling vessels.
I've added oil. I'm going to add a
little bit of ira. Once the R is cooked. I'm going to add in
my crushed garlic. Garlic has a
beautiful fragrance. Not only tastes divinee
but it smells good, and it's great for the heart. I'm going to add a little bit of green chilies if you
want to avoid the heat. Don't add them here. And
I'm going to add onions. Making a prep for our stuffing. You can add salt here. Salt sometimes help you speed on up the
process of cooking, but it helps release
water from the veggies. My onions are looking a
little bit translucent. I'm going to add in my tomatoes. The good thing about
this stuffing is you can even eat it as a vegetable. You can store it as a leftover, a little bit of dry spices
to give it color and taste. Turmeric powder or
red chili powder. Bit of Dana powder. And
a pinch of garam sala. Not too much. I think
looks brilliant, the color, the aroma. Once your masala is cooked. We're going to add
in our pony cubes. With the pan, you have
a option to pantry them to fry them
or to add it raw. I want to keep my wrap healthy. I don't want to fry them, either pantry them. I'm
just going to add it. I've cut my pan into very
very small pieces because I don't want big pieces
coming out of my wrap. I want the masala to
hold and to stick well. You can mash it down a
little with your ladle. So this mix is not
dry and not very wet. It is the right kind that you want has a lot of
flavor packed in it. Once you see that everything
is coming together, All the pony is coated well
with our veggie makes. Add a big fistful of coriander. Coriander adds great flavor. It adds texture and color. Taste. I love coriander. I mean, my grains are
extremely important to me. The stem of coriander, don't throw them away
when you're chopping it. It has great crunch
and taste to it. See, a coriander is coated. I'm going to take this off the
hen Our stuffing is ready. I've taken another pan. I'm going to turn it on and
leave it aside to heat. Meanwhile, I am going
to prepare the wrap. I've taken the rap sheet. I'm going to put
my stuffing in it. B generous, but not very, very generous so that
we can fold the wrap. So here's the thing. I
like a little crunch on top of my veggies. So what I usually do is
I add little cabbage. Optional. It's
absolutely optional. You can add can add
if you want to. Don't add if you don't want to. I'm going to add of onion. And sprinkle of charsala
to give that extra extra. I want to fold it. Make
a tight fold here. I'm going to put it in the pan. Let it roast a little.
A little bit oil. Women are used to using our
hands a lot in the kitchen. I mean, I'm sure there
are a lot of men too. You can use this fatula if you think it's too hot
for you to handle. On this side is brown, turn it and make the
other side brown too. If you can see this
side is nice and tok. I'm just going to
hold it for a minute till my bottom becomes
nice and golden. Just making my sides
a little crisp. While you're doing this,
you can even serve it in a normal tortilla
or a normal wrap, but this gives an
additional crunch. So that's a wrap and it's ready. I'm just going to get it out. I'm going to now cut
it, the big knife. Since it's a party
starter, There you go. Rap is ready. I'm
going to serve it up. Now we'll plate up a rap. I'm going to put
this on this side, the middle here side here. This a little bit of
coriander just for the green. You can add, you cannot add. It's absolutely optional.
I just like to add it. And you can serve
this with a bowl of ketchup or Chez or Chutne. It's absolutely your preference. I'm going to put here like
a bowl of tomato ketchup. A small bowl of ketchup,
and you are done. So that was a punny rap. Super easy, super quick, and super nutritious to make. When cut into bite size
is a perfect party stata. When taken as a whole can
work as a complete meal, and when packed in
the Tiffin for ds, it makes a perfect meal. So make your punny wrap today.
6. Eggplant baked Parmesan: Moving on to making a
classic Italian dish, clan parmesan with a
little bit of tweak, y the tweak, depending on the availability of
resources that you have, and also your own
flavor profile. What I'm going to use is
Camroslant some parmesan cheese, and it will convert into a
beautiful baked casserole. Let's start with that. Let's start by slicing our elant We've taken
a medium size elant. Let's start slicing our clant. We're going to cut approximately less than
1 centimeter slice, consistent size. A simple tip, Here, we sprinkle a little
bit of salt on these elants and let it sit
so that releases water. I'm going to place my
ec plant in a plate. Sprinkle salt on it. Do rub. And let
it sit on a side, till we prat stuck, then let it sit on a side. And we can start
preparing our tamo sauce. Moving on to making
our tamo sauce for our egg plan paramsa. Olive oil. Ooliveoil is a
staple for Italian dishes. Italians are very high
on garlic and tamoes. No dish is complete
without garlic. They love their garlic. I'm using minced garlic. You can use chopped
garlic clove as well, because finally, we're
going to grind the sauce. I have used approximately two
tablespoons of olive oil. You can add more. If you like the deep flavor of
extra virgin oliveil, you can use that too. Exorgin olive oil is
a high heating point, and it can be easily
used to cook. And it cannot only be I mean, apart from using as
a salad dressing. Extorgin olive oil can
be used to cook as well. My garlic is done. I'm
going to add tomatoes. These are approximately
six to eight tomatoes. Tomatoes, don't we need
more time to cook. Add to taste, a little bit of
paprika, red chili powder. For the heat, some fresh
basil, for the flavor. If you have fresh organo,
you can add that. I don't have fresh.
I have dried. I'm going to add dried gano. You can cover your
pan and let this simmer and let the
tomato soften and cook. If you can see tomatoes
are bubbling away. They're nice and
soft. They're cooked. I'm just going to open the leg, let the water burn out a little. Then add it to a grinder
and make a beautiful sauce. Tomatoes, if you
can see all mashed, you can check it with a ladle. If the tomato gives away
means a tomato is cooked. Totally, it looks like a sauce, but we need a finer
refined sauce. I want to take it off the
heat now and convert it and sorry and put
it into a blender. To make a sauce out of it. If you can see, our glant
has already released water. People usually bake it directly, but I'm going to take
one more step here. I'm just going to grill them slightly so that our baking
process becomes quicker. In a pan, I'm going
to arrange them. Cook them off slightly. Little bit of oil.
We don't need salt because we've already
added salt, u oil. Now, let's flip them a little. Let it cook a little
on the other side. Once you grill them a little
bit, what happens is, the baking process becomes
a little easy and quicker. The result is you get
nice and soft ecland. You can see our eclans are
also cooked on the other side. See? There's a nice char on it. I'm just going to
remove them all and place my other ecls on it. A sauce for our clan
parmesan is ready. Let's get it out in a bowl. It's nice, delicious, has great flavor of
basil and garlic. Let's layer up our
clan parmesan. Let's start by placing a grilled elant the
bottom of the dish. Now, put your sauce on it. Don't shy away from
putting the sauce, B gens. More sauce, it taste better. We're going to repeat this
process four to five times. Now we're going to add
some grated parmesan. This dish is known
as clan Parmesan or car paramsanoF its reason, Parmesan is a must in this dish. I want to sprinkle a
little bit of basil because I love the
taste of basil here. The same process is repeated
again, rearing the eggplant. Goes my sauce. Goes my paramsan. That was my last
layer of egg plant, which are here that
I already have. I'm going to sprinkle it with a little palm and put the sauce on top,
a little bit of basil. Can put it in the
empty spaces also. And then add your cheese for it to give you a
nice melty texture on top, greater cheese. Then put it to bake for 30
minutes on one 80 degrees. Our pang plant parmesan
is fresh out of the oven. It's baked is beautiful, it has melty cheese. Let's garnish it with a few
basil leaves. Ready to serve. You can add a few
chili flakes if you like it spicy. Otherwise,
it's good to go. You can eat it just like that
or with some rice or pasta. Now, that was our
eggplant parmesan. You can eat it with a little
bit of pasta or rice. It's an absolute winner dish. It's cheesy, and it's
simple and it's delicious.
7. Pesto Mushrooms: Let me teach you how to make a simple delicious
recipe, pesto mushrooms. So everybody loves pesto. Everybody loves mushrooms. Now, this dish is
not only delicious, but it's super healthy. Basil is packed
with anti oxidants and number of nutritions
and soya mushrooms. My husband loves mushroom. So I think this dish will
definitely be on my chart to make anything whenever I
start preparing for a party. Let's see how to do this. For this, we need like a bowl of button mushrooms.
I've taken fresh. If fresh are not available,
you can even use canned. I've washed them. We need salt. We need garlic,
fresh basil leaves. Walnuts, you can use pine
nuts, you can use almonds. We need some olive
oil and lemon. Very very simple ingredients. If you want to make
your dish spicy, you can use chili, green chili, as well
as chili flakes. So let me take you through this and show
you how to do this. Let's start with
preparing the mushrooms. What we're going to do is when you buy a pack of mushrooms, they're usually in varied sizes. Butter mushrooms do not
come in for fixed size. If they're too tiny, split them into halves,
just like that. Wh them thoroughly, but. If you think your mushroom
is slightly bigger, cut them into three
portions like this. We are keeping the stem. We do not need to discard
it. Cut them into halves. A bigger fatter mushroom,
cut it into three parts. Always remember mushrooms
release a lot of water. So if you're preparing
for more people, always remember that the
mushroom will shrink to half. Mushroom has about
60 to 70% water. And when you start
cooking the mushroom, it releases water, and it
cooks in its own water. So we don't need to ever add water while cooking mushrooms. The mushrooms are
chopped and ready. It barely took us not
more than 3 minutes. Now our next step is to
prepare a fresh pesto. I've used some
fresh basil leaves approximately 20 to 25 leaves on the portion size of the
mushrooms that I have. I have one pack of
button mushrooms. I'll be using 2025
leaves of basil. If you do not want to make a fresh pesto pesto is easily available in
the market in jars. I'm adding to walnut heads. Approximately four to
five cloves of garlic. If your garlic
cloves are bigger, don't take too many.
Squeeze of a lemon. And a sprinkle of salt. I'm going to grind it once and then add my olive oil to it. If we can see if we've come to this consistency with
everything is closely grinded. I'm going to add my olive
oil and bring this together. Approximately, two
tablespoons of olive oil. I'm going to bring
everything down. And grind it again.
So pesto is ready. You can see the
texture. Looks great. If you want, you can
find grind it also. I like it like this.
A little chunk of garlic. Looks amazing. Now let's move on
to the next step. I'm going to add
this to the pan. I'm going to add
liver ol because we know that there's oil already
in a pesto the oil heat. I'm going to add some
of my pesto to it. I'm going to keep which I'm
going to add at the last. Some extra extra flavor. Let's pack in some extra flavor. We can smell this.
It just smells vine. You can smell the freshness
of basil, the garlic, um. Now, add our mushrooms.
And give it a mix. Remember, mushrooms don't
need any additional water. They cook in their own water. The moment they
catch a little heat, they start releasing water. If you can see the pan
looks all dry right now, but there'll be a
transformation, which you'll see only
in three to 4 minutes. Mushrooms are a great
source of nutrition. They pack a lot of umami. Even if you're making
white sauce pasta, and you do not want to
add mushroom mushrooms. What you can do is you
can take mushrooms, grind it into a pure, add it to your white
sauce, bechamel. And it gives great flavor. I leave it to rest for 2 minutes and wait for the
water to release. If you can see mushrooms are released great
amount of water. Getting cooked,
five to 10 minutes to cook your mushrooms away. Then we'll char them a little. You can see on the edges a little bit. They're good to go. The mushrooms are almost cooked. I've just left them to touch the pan and
to char a little. If you like organo,
you can add it to. I have not added organo here because I like the taste
of my pesto clean. Remember your pesto already
has salt and lemon. I have not added salt
to my mushrooms. If you want, if you feel
the salt is not there, you can add two, but
taste before adding salt. I'm going to now add
my leftover pesto so that it can give a
little green color. Always remember that
when your pesto is getting cooked, it
might change the color. It might turn a little gray. Don't worry. See. Now this
is adding great color. And your mushrooms are
also a little charred now. I'm going to switch
off the gas and add my remaining pesto and serve it. Let's take a nice bowl
and serve our mushrooms. As simple, delicious
and easy to make. Everybody will love them. You can use these
mushrooms even in your sandwiches or in your
pasta or any other dish. Let's garnish with basil leaves and add a little chili flakes. Chili flakes are
absolutely optional. If you like your dish spicy,
then add it otherwise, no. Your pesto mushrooms are. A presto Mushrooms are easy. Delicious, they're ready, and to serve them
with toasted bread, or just like that,
they're good to go.
8. Asian dumplings: Moving on to making
a second dish, those are Asian dumplings. We're going to make something which is very, very popular. Everybody's favorite and
very, very heartwarming. They're very simple to make. You can use different
flowers, you can use touch. If you have potato
starch, tapioca starch. Today we're going to use
metta or multi-purpose flag. I'm going to show
you how to fold it. It's very simple
and easy to make. You can steam them or even
pan fry them or even Friday, it's absolutely your preference. And if dementia has one source at any other
dipping sauce, let's start by first binding
the door for the shell. I'm using Meta
multipurpose flat, approximately a 100 grams salt to taste, a little bit of oil. Just to bring it together. And what a lot of people do not like putting
their hand in the door. So what you can do is there's
a simple hack you can use the fork was to mix it. You have to use your hand,
but you can do it later. You can just bring it together. This will not dirty
your fingers as much out a little
bit more of water. Acts like a floor
binder. So simple. You'll have to work
your fingers through this with a little oil. But this is very easy. Did not take much time. I'm going to now add little oil and bring
that all together. Always need to remember that the gluten needs a little rest. Let these rest. As much
as you let it rest. The door will come out
very nice together. If you see that you'll do as a little stickier than you like, add a little bit more flour. But this has to not be
made very, very stiff. It has to be soft because their
shares have to be tender. They're not supposed to be hard. The forecasts makes sure that your fingers do
not get as dirty. The basic process of dough
binding is done with ease. Your dough is done when you know that your
vessel is clean, everything has come
out of the sides. Now I'm just going to
apply a little oil and leave it on
the side to rest. Always cover your dough with maybe a muslin cloth
or something so that it doesn't dry off. So I didn't want to
leave it aside now. And I'm going to show you how to do the prep for the filling. I'm using cabbage
gathered an onion. You can even add mushrooms,
you can add plenty. You can add some soy, depending on whatever that you have or whatever that you like. Even non vegetarians
can add, you can do it. I'm using these three
because they are the most easiest and readily available
in any city and any, whether I want a first
job, my garbage. You're finally jumping it. Always while deciding
the portion size of how much vegetable to take. Remember that you have
three to four vegetables, so do not take too much
quantity of one vegetable. And I'm going to
now feel my carrot. There's a hacker finally
chopping the carrots. What you can do is use a pillar and make this
long thin stripes. And then you can julian
them, you can cut them. You can do whatever you
wish to do with them. So it becomes, your task
becomes much, much easier. This gives u equal
thickness of these carrots, which otherwise with your
hand is not possible to achieve what is
a little difficult. I'm gonna cut them
and the size of my cabbage Get it has a great sweetness to it and it holds its shape when sorted. So that adds like a crunch. All three vegetables
that we've used in the dumpling want to
give a grid crunch. What happens if Capsicum, Capsicum gives a great crunch, but when it's sorted, if
you steam the Capsicum, the texture goes wrong. So I don't like using
Capsicum in my dumpling. If you don't want to
find your vegetables, everything this
is time-consuming or you find it difficult to do. You can even create
your vegetables. That's easier, simpler,
and gives the same size. Now I'm going to chop my onion. I'm going to need half of onion. It is important to make sure that we're
vegetables are not chopped in big sizes because otherwise your
dumplings might dare, they might not be able to
hold the filling correctly. So my feeling Reggie's
already they dropped. I'm going to lightly sauteed
them in oil and salt. And a little bit of soy sauce, adding a little bit
of oil in my pen, waiting for it to heat up. I have not added any aromatics, like ginger, garlic cure. In the filling because you
can add it to your source. Yamamoto your dumplings
usually are on the Blend cite. Your source can be
whatever that you want. It could be bland,
it could be spicy, it could be red,
it could be green. So we're not adding
****** to our filling. Our oil is hot. I'm going
to add a chocolate edges. You don't need to
cook them for long. We just need to talk
about the melody. You can see the colors
look brilliant. Not too much salt, because all three vegetables
here that we've used release water and
they will shrink in size. Cook them on a high flame. Because we don't want them to be cooked throughout just lightly. You can add a drop
of soy if you want. It's a personal choice
to bring to that color. If you don't add,
that's also fine. We can add green on in the many, many options that you can add in the filling
of a Dumpling. Veggies are cooked and ready and this Mel grid gets asked simple, do not cook them further. Because remember,
we are going to steam them or fry
them up and try them. That is an additional
step of cooking. So veggies will become
baby soft and you might not enjoy the
texture as much. The filling that
we've prepared is for approximately five
to six dumplings. Was whatever you'd like to
call them. I do is ready. It has come together
very nicely. It is arrested. It's going to add
three drops of oil. I am just making sure
I'm reminding my dough. I've removed my ring so that it is a little more
comfortable for me. Otherwise, your dog
is going to get stuck to it, then you'll
have to watch it. It's easier to work on the door when you don't
have nails and rings, but I do have nails. Well, I love to live with it. Now. I'm going to
take a little flower and make dough balls. Remember, try to make
equal-size of dough balls, which gives u equal thickness of the shells of your dumpling. We don't have to have
a very dry dough because a shell
has to be tender. Three dough balls. I'm going
to start to roll them. We need flour to sprinkle. Ruling pen. No Indian household is complete
without a rolling pin. An all Indian girls
are taught by their mothers how to
use a rolling pin. It's not easy to
perfect a round shape, but here we do not
need a round shape. I'll show you a simple hack out to bring a shell small size. Whenever you are rolling, makes sure that you
roll the edges first because the ruling pen is always going to
work in the center. The edges need to be
thinner. You've done this. Now what I'm gonna do
is I'm going to do a hack just thick. Any bottleneck or a cap
of any of your job. That's it down. Michelle comes out
clean and even size. It's simple. I'm going to get
more out of this. The neatest way to
get even sizes. We've cut out these
seven circles. I'm going to show you
how to fill them up. Then right in the center and
bring your edges together. Bring them to a full-time job. I've made like a small dumplings so that you can
solve it in parties. You can make a bigger
one too, if you wish to. You can always remove like
a tip of the flower so that there's no excess
plan on your dumpling. All them neatly. You
can fill them moral. So these tiny size dumplings
with that we've made, if you want to make a
bigger one, these cut-off, because circles, we've
made tiny ones here. I'm going to show you a beautiful
which is also a symbol. Take a filling. First. See the edges. After folding.
Who's going to make these things like a fan? You can stretch your duality. This is like your
small, tiny user. Than these edges are bitrates, dumplings are folded now
you're going to ban try them. White band tight because I like my bass a little
crispy in a band. I'm going to add a little oil. Not too much because
we're not trying them. You can steam them too. But that you need water
in a steamer once the oil is likely hot, I'm going to place my
dumpling on the oil. This will give me
a crispy bottom and I'm going to add water. So why we've added the water? Water will soften them, the steam and the
water will cook them through and the movement
of water disappeared. The oil will make
the base crispy, cover them and let them
cook in the steam. Pan. Frying gives you the
best of both worlds. It gives you the crispy base and the Otherwise you memorise, have steamed, your
dumplings have steam. So it's not too many calories which you would otherwise do. I lead frying your dumplings. See the waters all gone. If you can see I'm turning
of the gas. Dumplings. Look ready. I'm just going to show you the
base very quickly. Can see the nice,
good his bottom. I'm going to solve them
with some Szechuan sauce. And we're going to
solve them with a little bit of Szechuan sauce. Pretty hot. I'm gonna
garnish them with us. Bridge of coriander on top. Not much, just like a smallest
bridge, not too much. And sprinkle a little bit
of sesame seeds. And done. Dumplings are very easy to make. You can even freeze
them in your freezer. So once you have folded them, what you can do is you
can take a closed box or anything and put them in the freezer and
even use it later on. You can pan, try them, stain them, are deep fry them. They go very well with
the soy dipping sauce. As religious as one source. Enjoy them.
9. Closure small plates: So today, we learned
making these easy, simple, delicious dishes. They're not only starters. If you are eating by yourself, you can make these dishes just
for yourself and enjoy it, your friends will love it,
and you can just simply stun them with the colors with
the textures with the aroma. They love it, and you will
definitely be the party star.
Saurabh Nandwani, Chef
