Veg Manchurian

Veg Manchurian

Ingredients for Veg Manchurian Balls

• Cabbage - 2 cup (grated)
• Carrot - 1 cup (grated)
• Capsicum - 1 (grated)
• Green chilly - 1 (finely chopped)
• Black pepper - 2 pinch
• Corn flour - 4-5 tbsp
• Soya sauce - 1 tsp
• Salt - as per taste (½ tsp)
• Green coriander - 1 tbsp (finely chopped)
• Oil - to fry Manchurian balls

Ingredients for Manchurian Sauce

• Oil - 2 tbsp
• Ginger - 1 inch piece (grated)
• Green chilly - 1-2 (finely chopped)
• Soya sauce - 1 tbsp
• Tomato sauce - 2 tbsp
• Chilly sauce - ½ - 1 tsp
• Vegetable stalk - 1 cup
• Sugar - ½ - 1 tsp
• Salt - as per your taste (½ tsp)
• Vinegar - 1 tsp
• Green coriander - 1 tbsp (finely chopped)
• Spring Onion (Chopped)

Manchurian Balls

Boil all the gated vegetables. Take a utensil and add 1 cup water. Add vegetable in boiling water and boil for 3 minutes. Make sure the vegetables don’t get very soft. Strain all water from the vegetables and keep the stalk. We will use this stalk for making manchurian sauce.

Add chopped green chilies, black pepper, soya sauce,green coriander leaves and salt in the boiled vegetables mix all ingredients well. Make small balls out of the mixture (lemon size) and place them in a plate.

Add oil in a pan. Now add one manchurian ball for frying to check whether it splatters or not. If the ball splatters then add 1-2 tbsp corn flour more. Add as much manchurian balls in the pan as possible at one time and cook till they get golden brown color.  Prepare all manchurian balls like wise.

Sauce for Veg Manchurian

Take oil in a pan; add ginger, green chilly, soya sauce and tomato sauce. Cook for while.

Add vegetable stalk in the corn flour and mix until all lumps get dissolved. Add this mixture in the pan, when its starts to boil, add green chilly sauce, sugar, salt. spring onion and green coriander leaves. When it starts boiling, reduce the flame to minimum and cook for 2 minutes more. Add manchurian balls in the gravy and cook for another 1-2 minutes.

veg manchurian is ready. Serve veg manchurian with fried rice and enjoy.

Garlic Naan

Ingredients

1 cup maida

½  cup of curd

½ tsp baking powder

¼ tsp baking soda

½ tsp sugar

1 tsp oil

salt to taste

for garlic butter spread-

4 tsp butter

1 tbsp finely chopped garlic

1 tbsp finely chopped coriander

Instructions

For garlic butter -

in a small bowl, add few tsp of garlic. along with chopped garlic and coriander leaves. Mix well and keep aside. use this butter to spread over naan.

Naan-

In a large mixing bowl combine 1 cup maida, salt to taste, ¼tsp baking soda, ¾ tsp baking powder and ½ tsp sugar. mix well. Next add curd and mix well. make soft dough. If your dough seems sticky then add required amount of maida and knead dough. Punch well and make a non-sticky soft dough. Add a tsp of oil and coat well. Cover with moist cloth and rest for minimum of 1 hour. After an hour, pinch a small lemon sized ball. Dust with some maida and roll to an oval shape using rolling pin. Make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size. Apply water on one side of naan. make sure you coat uniformly. this helps to stick the naan to tawa. Now slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. slightly press. this helps the naan to stick on to the tawa and when you can flip the tawa upside down it will be intact. Brush some garlic butter over the naan. be generous while applying butter.Now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown. Finally add some more butter.

serve garlic naan hot with your favorite curry 

Meetha Bhaat - Meethe Chawal 

Ingredients -

Basmati Rice 1 cup (Soak for 10 Minutes)

Almonds   4-5

Cashew 4-5

Raison 8-10

Cardamom Powder 1tsp

Sugar 1 ½ cup or according to taste

Desi Ghee 2-3 tsp

Food Color a pinch (Optional)

Water

Method -

Turn on the gas stove. Take a pressure cooker and heat ghee in that. Roast Almonds and cashew in ghee and take them out in kitchen paper towel. Now add rice in pressure cooker and coat them with ghee. Add sugar and water. (Water level is same which is used for normal steamed rice) Add food color and cardamom powder. Mix all the items well.  Prepare rice till 2 whistles. After 2 whistles turn gas off. Add one tsp of ghee and roasted dry nuts and mix them well with rice preparation. “ Meethe Chawal” are ready. Serve them as a dessert after lunch or dinner. You can also add pistachio or dry coconut.

Daal Sultani - Shahi Daal

Ingredients

1 cup pigeon beans (Arhar Dal)
4 garlic cloves chopped
2 green chillies sliced
1 large onion chopped
1 onion chopped
1 betel leaf
2-3 cardamom pods
6 cloves
few sprigs of mint and cilantro leaves (chopped)
1 teaspoon cumin Seeds
1 teaspoon. saffron dissolved in 1 tbsp milk
¼ tbsp. red chilly powder
¼ tbsp turmeric powder
salt to taste
1 cup plain yogurt
1/2 cup cream
1 cup milk
2-3 tbsp butter or oil
1 piece of live coal

Method

 Cook the lentils in 2-3 cups of water in a large pan or handi. Meanwhile mix milk, cream and yogurt and keep in a cool place.Grind the cloves and cardamoms to a paste. When dal is cooked, water is evaporated otherwise strain away the water. Mash the dal. Place a betel leaf on the dal, over it cardamoms and cloves paste followed by a small piece of burning coal. Pour 1 tbsp of butter and cover with a lid for 10 minutes.
 Then remove the betel leaf and coal. Add salt to taste, red chilly powder, turmeric powder, milk yogurt mixture and saffron dissolved in a spoon of milk. Mix well and cook on low heat. In another frying pan add butter, cumin seeds and chopped onions. When onions are golden brown add garlic, and tomatoes.Pour this over the dal.Serve hot garnished with the chopped green chillies and mint leaves.

Kabargah- Kashmiri Mutton Ribs cookd in Milk and Spices, Fried in Desi Ghee

Ingredients:

• 1 kg Lamb Ribs, 3 inch x 5 inch pieces
• 2½ cups Milk
• 3 Black Cardamom (badi elaichi), crushed
• 2 Cinnamon (dalchini), 1 inch sticks
• 4 Cloves (laung)
• 2 Bay Leaves (tej patta)
• 1 tsp Garam Masala
• ¼ tsp Asafoetida (hing)
• 2 tsp Salt
• 1½ cups Ghee
• ½ cup Yoghurt (dahi)
• ½ tsp Red Chili Powder
• 5 - 6 Silver Leaves (varq)

How to make Kabargah:

• Take a pot and put lamb ribs in it along with milk, black cardamom, cinnamon sticks, cloves, bay leaves, garam masala, asafoetida, and salt. Allow it to cook till the milk is absorbed.
• Remove from the heat and place the ribs to a large plate. Keep it aside.
• Take a pan and heat ghee in it. Whisk it with yoghurt, red chilli powder, and a little salt until it turns smooth in consistency.
• Now, dip each rib into the yoghurt mixture and fry till it gets a rich brown color. Drain excess oil and transfer to a serving dish.
• Garnish it silver leaves and serve hot, as a snack or as part of the main course.

Tofu Penne Pasta

Ingredients -

Penne pasta 1 cup

Tofu 1 cup (I used masala tofu)

Hung curd 1 cup

Tomato (finally chopped) ½ cup

Cucumber or zucchini (Finally chopped) ½ cup (I used cucumber)

Black pepper (Crushed)

Oregano or any herb 1 tsp

Salt according to taste

Coriander leaves (for garnishing)

Olive oil 2 tsp

Method -

Boil some water with the pinch of salt and few drops of olive oil. Add penne pasta and boil till pasta is chewable. Drain pasta once it’s boiled in cold water. Add few drops of oil in pasta so that it will not stick with each other. In a pan heat some oil. Add tofu (cut in small pieces). Sauté till tofu become light brown. Add pasta now. Add salt. Sauté for 2 -3 minutes.  Take pan away from heat and transfer tofu and pasta in a bowl. Now add hung curd and mix well. Add tomato and cucumber and mix well. Tofu Pasta is ready. Garnish with some coriander leaves or with sliced loaf of garlic bread. 

Eggless Tutti-Frutti Cake

Ingredients:

All Purpose Flour / Maida – 150 gms ( plus 1 tblspn for dusting over tutti fruity)

Powdered Sugar – ½ cup

Oil –½ cup

Baking Powder – 1 tsp

Baking Soda – ½ tsp

Vanilla Essence – 1 tsp

Tutti Fruity –1 1/3 cup

Condensed Milk / Milkmaid –¼ cup

 Milk –½ cup

Method:

Preheat the oven to 180°C.Take a round baking pan. Oil all the sides of the pan and dust it with flour.

Sift flour, baking powder and baking soda together and set aside. Take 1 tblspn of flour and add it over the tutti fruity and toss well.

Take oil, sugar and vanilla in a mixing bowl. Beat it for 3 mins.

Now add in condensed milk, milk and mix well.

Now sift in the sifted flour again and mix well. Add in tutti fruity and mix well.

Pour into the tin and bake it for 45-50 mins or until the toothpick inserted comes out clean.

Let it cool down. Now invert it over a plate and slice it.