CHINESE MANCHURIAN!!

CHINESE MANCHURIAN!!

This ever-popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a Soya sauce based gravy, do not let ordinary things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!

Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves: 4
Ingredients :
For the Manchurian (vegetable balls):
½ grated cabbage, 2 grated carrots, 2 chopped onions, 2 finely chopped capsicum, 2 tbsp cornflour, 5 tbsp plain floor (maida), 3-4 garlic cloves finely chopped, 1 green chili finely chopped, salt & pepper to taste and oil for deep frying
For the Soya Sauce based Gravy:
2 tsp ginger garlic paste, 5-6 green chilies finely chopped, ½ cabbage (finely chopped), 2 chopped carrots, 2 chopped onions, 2 chopped capsicums, 2 cup water, 1 tbsp Soya sauce, 1 tbsp cornflour mixed with 1 cup of water, 2 tbsp oil, 1tsp sugar and salt to taste.

METHOD:
Preparation for Manchurian (Vegetable ball):
1. Mix the grated cabbage, carrots, onions, capsicum, garlic cloves, green chili, salt and pepper well.
2. Add cornflour and maida to it. Add water and make sticky dough.
3. Roll in to small balls.
4. Heat oil in pan and deep fry the balls. Keep it aside.

Preparation for Manchurian Gravy:
1. Heat oil in pan, add chopped onions and let it cook till golden brown.
2. Add ginger garlic paste, green chilies, cabbage, carrots, onions and capsicum to it. Cook it for 2 mins.
3. Add water, Soya sauce, sugar and salt mix well and cook for 1 min.
4. Add cornflour mixed with water slowly to above mixture and stir it well. Cook for 5 mins
5. Gravy is ready. Now put the Manchurians in the gravy and cook it for some more time.
6. Manchurian with Gravy is ready to serve.

MANGO PULP FRUIT COCKTAIL

MANGO PULP FRUIT COCKTAIL

Ingredients:

1/2 cup Mango pulp, 1 cup - Whipped Cream, 1 tbsp- Condensed Milk, Fruit Cocktail tin or you can use fresh fruits(Apple, mango, chikoo, banana, strawberry, orange and pomegranate)

Method:

Mix the mango pulp, whipped cream and condensed milk together.

After they are mixed, add the fruit cocktail tin or fresh chopped fruits in the above mix.

Serve chilled.

Tip:

Try adding more whipped cream to get rich, creamier and wonderful taste. I know people would worry about fat content, but you can try with non-fat things also. Try using non-fat condensed milk, fat free whipped cream. This is just for our satisfaction that we are in-taking less fat. :-))

Dill Idlis: A Konkani Delicacy

Dill Idlis: A Konkani Delicacy

Dill Idlis (Dill is called Shaepi in Konkani). Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup (butter) and honey while eating.

Fresh Dill:
Ingredients:
2 cups chopped fresh dill, 1 cup jaggery, 1 cup beaten rice, 1 cup grated coconut, 1 cup cream of wheat and 1 tsp salt.

Method:

1. Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.

2. Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.

3. Spoon dough to small idli bowls and steam for 15 -20 minutes till set.

To Serve: Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm! :-)

EGG MASALA

EGG MASALA

An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.

Serves: 4
Preparation time: 15 mins
Ingredients:

4 onions, 5 garlic cloves, 1 piece Ginger (small piece), 5 green Chilies (chopped), 1tbsp coriander powder, ½ tbsp red chili powder, 1 tsp turmeric powder, 3 tomatoes (medium size), 3tbsp vegetable oil, 1tbsp cumin powder, 6 Eggs, 1 red chili, Coriander leaves for garnishing, and Salt to taste.

Method:
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, and ginger-garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 10 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves, green and red chili.

FISH FRY

FISH FRY

Serves : 4

Preparation time : 20min

Ingredients: 4 fish pieces, 1/2 tsp crushed garlic, 1/4 tsp tamarind extract, 1 tsp red chili powder, 2 tbsp Sooji (rava), Oil and Salt.

Method:

1. Clean fish and apply crushed garlic, tamarind, chili and salt to the pieces and leave it for around half an hour.

2. Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish. 3. Fry on a low flame on all sides.
4. Serve hot with rice .

DAL TADKA

DAL TADKA

Serve: 2
Preparation time: 15-20 mins
Ingredients:
1 cup Moong Dal or Red Masoor Dal, 1 medium size chopped onion, 3-4 garlic cloves, 1 tsp chili powder, 3-4 curry leaves, ½ tsp turmeric, ½ tsp mustard, 1tbsp oil, salt, 1 fried red chili and chopped coriander for garnishing.

Method:
1. Cook the Masoor dal or Moong dal in pressure pan.
2. In frying pan put oil when it’s hot put mustard seeds when it starts to crackle add chopped garlic cloves.
3. Add chopped onion let it cook till onions are golden in color.
4. Add the dal, chili powder and stir it for sometime.
5. Simmer it for 3-4 minutes.
6. Add chopped coriander and fried red chili to it.
7. Dal Tadka is ready for serve either with rice or chapatti or phulka.

SPICY EGG

SPICY EGG

Serves: 2

Preparation time: 20mins

Ingredients:

3 boiled eggs, 1/2 cup onion, 8-10 curry leaves, 1 tsp chili powder, 1/8 tsp shahjeera,1/2 tsp ginger-garlic paste, 3 cloves, 1 cinnamon, 1/4 tsp coriander seeds, Oil and Salt.

Method:

1. Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish.
2. Add salt and chili powder. Fry for a min and grind to a smooth paste (do not add water).
3. Peel the eggs. Put 3 deep cuts into each egg (take care not to break the egg).
4. Stuff the paste into the slits.
5. Heat oil in a pan and slide the eggs into it.
6.Add any remaining paste and curry leaves.
7.Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes.
8.Serve hot with lemon wedges.