Veg Manchurian Recipe

   

INGREDIENTS :

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

PREPARATION :

·         Mix grated cabbage and carrots and squeeze the water out from them.

·         Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

·         Make small balls  of the mixture .

·         Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

·         Now in a separate pan heat 2 tbsp oil.

·         Sauté garlic, green chilies and spring onions.

·         Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

·         Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

·         Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Chicken Fried Rice

Ingredients

• 1/2 tablespoon sesame oil
• 1 onion
• 10-15 pieces cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

2. Add carrots, celery, red bell pepper,and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Basundi

Ingredients:

1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron

Preparation:

 

1. Soak saffron in 2 tsp. hot milk, keep aside.

2. Chop finely or crush coarsely, the almonds and pistachios.

3. Peel and powder cardamom seeds in a pestle & mortar.

4. Add to chopped dryfruit.

5. Run saffron with base of a mallet, in cup, till dissolved in milk.

6. Put milk to boil in a large deep pan, stirring occasionally.

7. When it starts boiling, reduce heat and boil.

8. Stir frequently, till milk is 2/3 in volume.

9. Add all other ingredients to boiling milk.

10. Boil further for 3-4 minutes.

11. Take off fire. Cool a little.

12. Pour into a large decorative serving bowl.

13. Allow to cool completely, chill in refrigerator for 4-5 hours.

14. To avoid a layer forming on the surface, stir frequently while cooling.

Serve chilled in individual cups or bowls with rose petals,saffron strands & slivered almonds pistachios to decorate on top, if desired.

 

Chicken Chilly Dry

Ingredients:

 

500 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
One  pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

 

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.

• Serve chinese chili chicken hot garnished with chopped green Coriander leaves or green onion sprigs.
• Chinese chili chicken goes well with steamed / boiled rice.

Methi Matar Malai Recipe

Ingredients:

• 1/2 Cup cream or malai  • 1 Bunch methi leaves, chopped • 1 Cup boiled green peas • Salt to taste • 3 tbsp Ghee or butter  • 1/2 tsp Cumin seeds • 1 Pinch asafoetida  Grind to a powder:

  
   • 1 Cardamom • 1/2 Inch stick cinnamon • 2-3 Cloves

   Grind to paste:
    • 1 Onion • 1 tbsp Khus khus or poppy seeds (Optional in the UAE, since it is banned here)
    • 1 tsp Sugar
    • 1-1/2 tbsp Cashewnuts
    • 1 tbsp Curd
    • 2-3 Green chillies
    • 1/2 Inch piece ginger 
    Method:

	Take salted hot water.
	Immerse methi in this water for 5 minutes.
	Wash properly under running water.
	Remove excess water with the help of a collander.
	Take a bowl and beat malai until it becomes smooth.
	Heat ghee in a kadai.
	Add cumin seeds and asafoetida.
	Mix the paste properly and fry for 2-3 minutes.
	Add powdered spice and salt to taste.
	Now add peas, methi leaves, malai and all other ingredients.
	Boil it until gravy thickens.
	Add more cashewnut pasteif you want to make gravy thick. Mix it well.
	Small amount of milk can be used, in case gravy is too thick.
	Malai Methi Matar is ready to serve. Can be served with roti, paratha or nan or any Indian breads.

Hare Moong ki Curry

Ingredients:



• Whole Green Moong dal : 1 cup(One can use even sprouted Moong dal but the soaked ,unsprouted ones taste better)
• Onions : 2
• Tomato : 1
• Green chilies : 4
• Milk : 1 cup
• Turmeric Powder : 1/4 tsp
• Ginger and Garlic paste : 1 tbsp
• Curry leaves : 3 to 4
• Oil : 1 tbsp
• Cumin seeds : 1/2 tsp

Method Of preparation :

1. Soak the whole moong dal for over night or if you are in hurry soak it in hot water for one hour at least( otherwise if you have no time at all to soak, want to make it immediately just pressure cook it for 5 whistles and use it).
2. Then pressure cook the soaked moong dal with 1/2 cup milk and 1/2 cup water for upto 3 whistles.
3. Heat oil in a pan with cumin seeds and curry leaves fry them in low flame for a minute.
4. Add Onion and green chilies fry them till it becomes golden brown .
5. And add the ginger garlic paste and fry them till the raw smells goes.
6. Now add the cooked whole moong dal in to it with little turmeric powder and salt.
7. Mix it well and add 1 1/2 cups of water and 1/2 cup of milk add tomatoes now .
8. And close the lid let it boil for 5 minutes in high flame.
9. After that remove from heat and garnish with coriander leaves.
10. Serve hot with rice or roti.

Malabar style Coconut Chicken Curry

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Heat a Tava or shallow pan.Donot pour oil in it. 
• Spread the cashews in a shallow frying pan or Tava and roast for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of warm water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

• Serve with steamed white rice or Kerala parota.