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Sunday, July 29, 2007

garbanzo salad

A light salad is a perfect snack or meal anytime. Here is the 10 minutes summer chick pea/garbanzo salad salad.
You need-

  • garbanzo beans
  • green pepper
  • onions
  • tomatoes
  • lemon
  • salt and pepper
  • olive oil

It's as simple as it looks, just heat up your grill and throw some onions and green pepper, even tomatoes if you want to. Rinse the garbanzo beans and add it to a bowl. once the grilling is done, chop it finely and all the green pepper and onions to the bowl, add salt and pepper, a squeeze of lemon and some oilive oil, toss it and you are good to go!

delicious potstickers

Sunday is the only day I get to try experimenting new dishes. I have been eating out a lot and it has added a few visible calories on my waistline. I decided to stop it right there and get back to cooking more at home and eating healthy.

I love going to downtown everyday and though I bag my lunch, after a hectic day and all those eating places all around i sneak out to get some lunch. I did find some great places and fabulous dishes.

Today, I decided to try making some potstickers, I bought the potsticker wrappers last month and have been sitting in my fridge like forever. I had some shrimp and decided to give it a try. what came out was really good......I didnt expect it to turn out that perfect!

So, try this out and here's the recipe-

You need-
  • potsticker wrappers (available in asian/international grocery stores)
  • oil
  • shrimp (fresh/frozen)
  • onion
  • garlic
  • turmeric
  • chilli flakes
  • salt and pepper

To do

The filling

  • keep your potsticker wrappers in the refrigerator and not in the freezer.
  • pull them out and let it come to the room temperature.
  • meanwhile clean up your shrimp
  • put your pan in medium flame and add vegetable oil
  • out the shrimo and let it get lightly fried
  • add the onions and garlic and stir it all together
  • when almost done, add a pinch of turmeric, red pepper flakes, salt and pepper to taste.
  • when they are almost red and done, take it off the flames and let it rest for a minute.
  • transfer the whole pan to the food processor/blender
  • pulse it, till it is all smooth and done. add a little water if needed.
  • transfer it to the pan and heat up a little and stir, so the water evaporates and you potstickers don't seem runny.

The Final Act

  • keep a bowl of room temperature water.
  • take a wrapper and fill in a scoop of the shrimp filling
  • dab our index finger with water, add wet the sides of the wrapper.
  • fold the wrapper and make sure to have it sealed.
  • once done, add some oil to the pan and out it on medium flame
  • add the potstickers to the pan one by one and let them fry 1 minute each side.
  • now the trick, add a little water to the pan (just enough to cover the bottom of the pan)
  • close the lid of your pan and let it steam
  • the water will evantually evaporate and since it had the left over oil in it, will fry ligtly again.
  • transfer them to the dish and serve with a tomatillo salsa.

Now, thats a perfect Sunday meal and couple it with some good reads and you are ready for a grilling week coming ahead.