Vegetable Manchurian Recipe

Vegetable Manchurian Recipe

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Ingredients:

2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying

For sauce:

1/4 cup spring onions, finely chopped
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
2 finely chopped green chillis
1/2 tsp red chilli powder (preferably Kashmiri)
2 tsps soya sauce
1/2 tbsp chilli sauce
2 tsps vinegar
2 tbsps tomato sauce
1 tsp brown sugar
salt as required
1 tbsp sesame oil
1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion green

How to cook

• Heat oil for deep frying in a heavy bottomed vessel.

• In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.

• Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

•   Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

• Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.

• Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.

•  Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

Wet Manchurain

• Mix a tbsp of cornflour in a little water. Keep aside.

• After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.

   

• Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.

   

• Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

Idli Manchurian Recipe

Idli Manchurian Recipe

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Ingredients:
6-8 left over idlis, cut each into 8-9 pieces
2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp ginger-garlic-green chilli paste
a little less than 1/2 cup warm water
salt to taste

 For sauce:

1/4 cup spring onions, finely chopped
1/2 capsicum, finely sliced
1 tbsp finely minced garlic
1/4 tsp finely minced ginger
1-2 finely chopped green chillis
1/4 tsp red chilli pwd (preferably Kashmiri)
1/2 tsp soya sauce
1/4 tbsp chilli sauce
1 tsp vinegar
1 1/2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves OR finely chopped spring onion greens

How to cook

•  Heat oil for deep frying in a heavy bottomed vessel.

 

• In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the idli pieces into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside.

 

• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

 

• Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

   

• Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 4-5 tbsps of water and cook for 2 mts.

 

• Add the deep fried idli pieces and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens or coriander leaves

Aloo Ghobi Masaledar

For Gravy:

Half a cup chopped coriander leaves
1 garlic flake
1 small cube ginger
2 green chiIlies

Vegetables:

1 cup square cut Potatoes
1 cup cut Cauliflower
Half  a cup Peas
2 tomatoes

Other Misc Ingredients:

1 tsp Jeera
Oil as per requirement
Salt as per taste
1 tsp turmeric powder
1 spoon Garam masala
1 tsp red chilly powder
1 tsp coriander powder
1 tsp cumin powder
a pinch of aamchoor powder

how to cook

Pour oil in the pan and once hot put the jeera and let it splutter.  Then add the cut cauliflower,aloo and peas into the pan.  Add the tomatoes  and cook for 10 mins. Once the vegetables gets cooked, add salt,sugar,turmeric powder, coriander powder,jeera powder,garam masala,aamchoor powder and chilly powder.

Add the gravy ( grind coriander leaves, ginger,garlic and green chillies into paste) to the cooked vegetables. Cook for another 10 or 15 mins.

sprinkle with remaining coriander leaves and serve hot with Naan or Pulav.

Honey Chilli Potatoes Recipe

Honey Chilli Potatoes Recipe

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Ingredients:
3 potatoes, peeled and cut into fingers like for french fries
2 crushed garlic cloves
1 tsp red chilli pwd
2 tsps tomato sauce
salt to taste
1 1/2 tbsps oil

For sauce:
1 tbsp tomato sauce
1 tsp red chilli sauce
2 tsps vinegar
1 tbsp soya sauce
2 crushed garlic cloves
1 1/2 tbsps honey
1 tsp chopped coriander leaves (optional) or spring onion greens
1/2 tbsp oil

how to cook 

• Combine potato fingers, oil, red chilli pwd, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to turn the potato fingers once during the baking process. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.
   
• Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. Add the red chilli paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a mt on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required.
   
• Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter/appetizer.

Pocket Parcel

Ingredients
 

• 1/2 cup Flour (Maida)
• 1/2 cup Wheat Flour
• 2 tsp Rawa
• 1/2 Cup Palak Paste
• Salt to taste
• 1/2 tsp baking Powder
• Water, 4 -5 cloves
• Bharawan (Stuffing)
• Boiled Vatana (yellow peas)
• 1/2 tsp Green Chilly Paste
• 1/2 Tsp Garlic Paste
• 1/2 tsp Ginger Paste
• 1/2 Cup Coriander Chopped
• 1/2 tsp Sugar
• 1/2 Tsp Turmeric Powder
• Salt to taste
• 1 Tsp Oil, Oil for Deep Fry 

• 1/2 cup Flour (Maida)

Method

• Take Maida, Wheat Flour , Rawa , Baking Powder and mix it with Palak Paste. Put salt as required, in it. Mix it properly

• Bharawan: Pour 1 tsp oil in a pan and let it warm. After that, put green chilly, garlic and ginger paste. Fry the mixture. Then put the crushed green peas. Turmeric powder, sugar and salt in it.

• Take one steam for a minute and then spread coriander on the mixture. Let it be cool for ten minutes and bharawan is ready

• Make one chapatti, put the bharawan in centre and fold it like a gift wrap and pack it with a clove. Raw Pocket Parcel is ready

• Deep fry the Raw Pocket Parcel and serve these Chapate Pocket Parcels with Imli Chutney.

Kairy aur mirchi ka salan

Ingredients

• 1/2 cup Flour (Maida)
• 1/2 cup Wheat Flour
• 2 tsp Rawa
• 1/2 Cup Palak Paste
• Salt to taste
• 1/2 tsp baking Powder
• Water, 4 -5 cloves
• Bharawan (Stuffing)
• Boiled Vatana (yellow peas)
• 1/2 tsp Green Chilly Paste
• 1/2 Tsp Garlic Paste
• 1/2 tsp Ginger Paste
• 1/2 Cup Coriander Chopped
• 1/2 tsp Sugar
• 1/2 Tsp Turmeric Powder
• Salt to taste
• 1 Tsp Oil, Oil for Deep Fry

Method

• Take Maida, Wheat Flour , Rawa , Baking Powder and mix it with Palak Paste. Put salt as required, in it. Mix it properly
• Bharawan: Pour 1 tsp oil in a pan and let it warm. After that, put green chilly, garlic and ginger paste. Fry the mixture. Then put the crushed green peas. Turmeric powder, sugar and salt in it.
• Take one steam for a minute and then spread coriander on the mixture. Let it be cool for ten minutes and bharawan is ready
• Make one chapatti, put the bharawan in centre and fold it like a gift wrap and pack it with a clove. Raw Pocket Parcel is ready
• Deep fry the Raw Pocket Parcel and serve these Chapate Pocket Parcels with Imli Chutney.

Cheezy Honeymoon Hearts

Ingredients

• 6 bread slices
• 1/2 cup sproutes
• 1 boiled mashed aloo
• 1 tbsp grated paneer
• kaju kishmis chpped
• dhania
• salt to taste
• amchur to taste
• oil
• 1 spoon cornflour

Method

• mix all ingredients except oil and make balls and put them aside
• now take out the side crust of the bread moisten the bread
• take the bread out immedietly and squeez the water and put the sprout ball into the bread and make the kofta.
• do the same with the remaining and fry them in the oil
• take them out and cut them into pieces and sprinkle dhania and grated paneer.
• The shape should be heart shaped