Friday 29 April 2011

Vegetable Manchurian


Makes: 15 - 20 balls
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients for Manchurian
  • 3 cups of finely minced cabbage
  • 1 cup of finely grated carrot
  • 1/2 cup of finely chopped onions
  • 1/4 cup of corn flour
  • 1/4 cup of Maida
  • 1/4 teaspoon of red chilli powder
  • salt to taste
  • oil for deep frying
Ingredients for Sauce 
  • ½ cup chopped spring onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons finely chopped green chillies
  • 2 teaspoons finely chopped ginger
  • 1 tablespoon corn flour
  • 1 cup water or vegetable stock
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon vegetable/sunflower oil
  • Salt to taste
Method for Manchurian 

Heat oil in a wok.

In the meanwhile, combine all the ingredients adding just a little water if required.

Divide the mixture into 15 - 20 balls of bite size or a little bigger.

Add about 5 balls (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until dark/ golden brown but not burnt brown.

Remove from oil and drain in paper towels.Fry the remaining balls the similar way and keep aside.

Method for Sauce 

Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.

Turn off heat.

Serving the Manchurian with Sauce 

Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.


Serve with Egg Fried rice..

Tuesday 19 April 2011

Soya Keema to try

For Masala
1. Make a fine powder with the following and set aside-
  • 4 tbsp. dry coconut powder
  • 3 tbsp. coriander seeds
  • 2 tbsp. poppy seeds
  • cloves
  • 14 inch cinnamon
  • 2 pods cardamom
  • 6-8 black peppercorns
2. Boil 2 cups of water, turn off the heat and add 2 cups of  soy keema granules. Cover and set aside to rehydrate.

3. Heat 1 tbsp. oil. Saute 2 medium finely diced onions until light brown.

4. Add the following and saute well for several minutes:
  • 1 tsp. green chili paste
  • 1 heaped tsp. ginger garlic paste
  • 1 tsp. red chili powder (if you like it spicy)
  • 12 tsp. turmeric
  • 1 tsp. Kolhapuri masala or garam masala
  • 3-4 chopped tomatoes
5. Add spice mixture (made earlier) and stir for a minute.

6. Stir in rehydrated soya, 2 tsp. tamarind paste, salt to taste and water as necessary to make a curry of the desired consistency.

7. Simmer for 5 minutes. Garnish with plenty of hari dhania.

Friday 15 April 2011

Butter Chicken my style


Butter chicken is an all time favourite in my house and  this is my version of butter chicken....


Marination:
1/4 kg boneless chicken pieces
1 tbsp strained yogurt
1/4 tea spn ginger paste
1/4 tea spn garlic paste
A pinch turmeric
Salt
Apply all the ingredients to chicken pieces and keep aside for about 1hr.

For Gravy:
1/2 cup finely chopped onion
1/4 tbl spn ginger paste
1/4 tea spn garlic paste
1 cup tomato paste(boiled n grind after taking out the skin)
1 tbl spn cashews ground into smooth paste (optional)
1 tea spn kasoori methi(dry roasted to make powder)
1 tea spn garam masala
1/2 tea spn chili powder
 2 tbl spns butter
 2-3 strands coriander leaves
 Salt
Method:
Heat 1 tbl spn butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.Heat remaining butter and add onions, ginger, garlic, fry till onions turn translucent. Add chilli powder, garam masala and kasoori methi. Add tomato paste, salt, cashew paste, chicken pieces. Cover and cook till the gravy thickens.  Serve hot garnished with coriander leaves.