manchuria with idly

Ingredients :                                      Left-overs recipe!

*2 cups Leftover Idli
*1 tsp. Garlic (finely chopped)
*2 tsps. Ginger (finely chopped)
*2 nos. Red Chilies (dry)
*3 tbsps. Vegetable Oil
*3 tbsps. Corn Flour
*1\2 tsp. Red Chili Powder
*1 small bunch spring onion, finely chopped
*1.5 cups water

METHOD

 Chop idli into pieces and fry. Keep aside. In the remaining oil, add ginger, garlic and crushed red chilli. Fry for a minute.

 Add salt and spring onions. Stir fry for a minute. Add 1.5 cups water and bring to a boil. Add 1 tbsp. cornflour to 1\2 cup water. Dissolve well.

 Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.

 Add fried idli, soya sauce. Boil for 2 more minutes. Remove. Serve hot with rice or noodles.

Veg cutlet

Ingrediants :

1/4 kg potatoes, boiled, peeled , mashed
150g carrots, peeled, boiled & grated
150g beet root, peeled, boiled & grated
100g frozen green peas
3 onions, chopped
8 green chilies, chopped
50g Bengal gram, roasted & powdered
8 cardamoms
8 cloves
A piece of cinnamon
Little besan flour

Method :

Mix cloves, cardamom, cinnamon and blend them to a fine powder.

Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.

Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes.

Also add pea mixture, ground powder and fry for another 10 minutes.

Now add Bengal gram powder to this mixture and remove from heat. Let it cool. Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.

Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.

Serve hot with ketchup

Cream of tomato soup

Ingrediants

*Tomatoes - 4 medium size
*onion - half (finely chopped)
*cornflour - 1 table spoon
*milk - 1/2 cup
*whiped cream / malai ( fresh)
*butter - 2 table spoons
*salt and pepper to taste
*coriender leaves
*bread pieces/Croutons

Method :

Blend tomatoes and make thick puri. Heat butter in a pan.

Add chopped onions and fry until golden brown.

Add corn flour and fry for 2 mins on a low fire. Add milk. The mixture thickens.

To which add tomato puri and stir well. Allow it to cook for 5 - 10 mins.

Add cream and remove from flame.

Now garnish with coriender leaves and bread sticks ( small fried bread pieces ). Serve hot

Mixed veggie soup

 Golden soup:

*Tomatoes-1/2 Kg,
*onion-2 medium size,
*celery-2 stalks,
*carrot- 2,
*potato-1,
*water1.5 litres,
*milk-2cups,
*salt and pepper ,
*butter-2tbsp.

Method :
chop all vegetables, melt butter add all vegetables except tomatoes,cook for 3 mins,add water and heat it till vegetables half cooked.add tomatoes and cook untill soft.cool contenet and grind it in mixer,add milk salt and pepper,heat thoroughly and serve..

Veg puffs with pastry sheets(potato,peas stuffings)

Ingrediants:

Potato stuffing

•  Onion - 1, nicely chopped.
•  Potato -1, Cut into small squares.
•  Carrot - 1, Cut into small squares.
•  Beans - chopped and boiled.
• Green peas.
•  Oil - 2 tea spoons.
•  Cumin seeds - 1 small spoon.
•  Turmeric Powder - 1 small spoon.
•  Chilli Powder - 11/2 spoon.
•  Salt - 1 spoon or as per your taste.
•  Garam Masala - 1 spoon.
•  Puff Pastry sheets - frozen, 1 pack.

Method:

Take out the puff pastry sheet from the pack and separate the sheets and keep it out side to melt for 5 min.

For the Stuffing: Add oil to the frying pan. When the oil is hot, add the cumin seeds and the turmeric powder.

Add the onion and deep fry it till golden brown, then add the vegetables and fry. Add salt, chilli powder, garam masala and keep frying till its done.

Let it cool for some time. Now cut each puff pastry sheet into three parts. Fill the stuffing in each part and fold each part by pressing the ends properly, so that they don't open up while baking.

Bake the Puffs in the baking oven for 20 min at 350oC or till they are baked, golden brown. Enjoy the vegetable puffs with Tomato Sauce.

peas stuffing

For stuffing:

• 1 Cup Green Peas  (frozen at room temperature)
• 2-3 tsp Fresh Mint leaves (finely chopped)
• 1 Onion ( finely chopped)
• 1/4 tsp Ginger paste
• 1/4 cup Coriander leaves ( finely chopped)
• 1 tsp Cumin seeds
• 1/4 tsp Red chili powder
• A pinch of Turmeric powder
• 2-3 tsp Oil
• Salt to taste.

Method:

      Heat the pan with oil, add cumin seed let them splutter, add  1 tsp mint leaves , onion and fry till onion turn light brown color. 


Add peas, ginger paste , red chilies powder, turmeric powder and left mint leaves , coriander leaves and fry for few minutes. turn of the heat and let it cool completely.

Put some Ap flour on surface and cut the pasty sheets into 4 to 6 squares. Spoonful the above made peas filling.


 Close the edges of pastry sheet as triangular or square as you like. Press it gently and seal it.

Bake as per the instruction on the puff pastry box till golden color on both the side.

Serve hot with green chutney,tammarind chutney / ketchup

Tip:


     While closing the edges, apply water so that they will not open while baking.

• Brush some butter to baking sheet so that they wont stick to the bottom

Podina finger bites

Ingredients:

*Tomato ketchup-1/2 cup,
*Pudina[mint] leaves, green chillies, jeera and salt paste [ green chutney],
*Sandwich bread-1,
*Besan-1 cup
*Corn flour-1/2 cup
*Red chilli powder- 1 table spn.
*Cooking soda- a pinch
*Salt- to taste

Method:

Take one bread slice and spread tomato ketchup, take another slice and spread green chutney and cover with the ketchup bread slice like sandwich and cut that sandwich into 3 vertical equal slices.

Batter :

Add besan, cornflour, salt redchilli powder and 2 pinches of cooking soda then adding required amount of water to make a soft batter without any lumps.

Now dip those fingers in this batter and deepfry it. Will be tasty even without any cutney

Semiya pakoda

Ingredients:

* Vermicelli- 1 cup
* Besan- 1 cup
* Green chilli paste- 2 table spoons
* Cooking soda- little
* Finely chopped coriander and pudina leaves-little to taste.

Method :

Boil 3 to 4 cups of water with a pinch of salt and 1 spn of oil and add vermicelli then cook till it is half boiled.

Drain out the water and let the vermicelli cool. Add besan, green chilli paste, a pinch of cooking soda and chopped leaves to the cooked vermicelli.

Deep fry the mixture like pakodas. Hot pakodas are ready to serve

Butter milk pakoda

Ingredients:

* Butter milk- 1 cup,
* Rice flour – 1 cup,
* Green chilli , jeera and salt paste- 2 tbspns,
* Salt- to taste,
* Coriander chopped- 1 tbspn,
* Oil- to deep fry.

Method :Method:Take a thick bottom vessel and boil sour buttermilk till one boil comes now switch off the stove and add green chilli paste, salt and rice flour.

 Now mix it thoroughly and close the lid for 10 mins.

Now you will get a dough like chapathi dough ,then add coriander to that dough and applyling oil t o your palms make small ball in marbles size.

Now you can deep fry these pakodas in oil.

Crispy  pakodas are ready to serve with some ketchup or sauce.

Chineese veggie spring rolls (1model)

Ingredients:

* 1 1/2 cups bean thread noodles or rice vermicelli, cooked
* 3/4 cup bamboo shoots
* 1 carrot, grated
* 4 green onions, chopped
* 4 cloves garlic, minced
* 1/2 cup fresh cilantro, chopped
* 1/4 cup soy sauce
* 1/4 cup sugar
* 2 tbsp sesame oil
* spring roll wrappers
* Approx. 1 cup water

Method :
Run a knife through the noodles/rice vermicelli to chop them into smaller pieces.

In a large mixing bowl, combine the noodles, carrots, green onions, cilantro and bamboo shoots. Add the soy sauce and sugar and combine well.

In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender.


Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap your spring rolls. (see the recipe for spring roll wrapper click here)

Serve with a dipping sauce.

How to make Spring roll wrapper

Ingredients: (20 wrappers).

1 cup rice flour
4 tablespoon regular white flour
1/2 teaspoon salt
4 large eggs
1 teaspoon cooking oil
2 cups fresh water

Method :

 Sift all the dry ingredients together twice.

 In a separate bowl, mix the eggs, oil and water . Then pour this mixture into the dry ingredients to form a batter.

Mix thoroughly to get all the lumps out.  Cover and set aside in a cool place for an hour.

 Heat a non-stick frying pan and drizzle or spray a little cooking oil on it.

 Pour in a little batter and quickly swirl in around to make a thin pancake

 You don't have to flip it to cook the other side and it should not brown.

Take it out of the pan when it looks like it has set.

 Repeat till all batter is used.

Baby corn bullets

Ingredients :

* 250 gms, baby corn
* 1/4 tsp. turmeric powder
* 1/4tsp.chilli powder
* salt as per taste
* 1/4tsp.coriander powder
* 1/2 tsp gram flour
* oil for frying

Method :

soak the baby corn with all the spices.Make a thin paste of gram flour adding a pinch of salt.

Dip the baby corns in this paste and deep fry it.

enjoy with tomato ketch up. .

clear veggie soup

Ingredients :

 * Mixed vegetables,
 * chopped very fine (could be carrots, beans, spring onions, cauliflower, capsicum, cabbage, mushrooms) - 2 cups
* Cornflour - 2 tbsp
* Water - 5 cups
* Salt, pepper

Method:

Keep the water for boiling, and simultaneously mix cornflower well with half a cup of water.

Pour the cornflower mixture into the boiling water and stir for some time.

When the water becomes almost clear, add all the vegetables.

Turn off the heat in exactly 2 minutes, and add the salt and pepper to taste

bread bonda

Ingredients :

* Potatoes - 1/4 kg grams,; boiled, peeled and smashed
* Besan flour - 2 1/2 cups
* Mustard seeds - 1/2 teaspoon
* Urad dal - 1 1/2 spoon
* Onions: 2
* Green chillies (chopped) - 6
* Chilli powder - 1 tea spoon
* Turmeric powder - 1/4tea spoon
* Lemon - 1/2piece,
* Oil - 4 cups,
* Bread - 1,
* Salt to taste
* Few Curry leaves
* Few Coriander leaves
*1/2 tsp Ginger
* Each pinch of Hing and baking Soda

Method :

Heat oil in a pan , splutter mustard seeds and saute urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves till the onion turns golden brown.

Add the mashed potatoes along with coriander leaves, salt and cook all of them on low flames for two minutes.

Remove from heat, sprinkle the lemon juice and mix thoroughly.

Mix the besan, red chilli powder, salt and a pint of soda with water to batter .

 Cut the bread through corners to make four triangles into each piece.

Roll small balls out of the potato mixture press each ball in between two triangles of bread pieces

Heat oil in a deep frying pan, dip the bread triangle in batter and deep- fry till the bondas become golden brown.

Serve the hot bondas with tomato sauce or green chutney

Bread pakoda

Ingredients :

* Bread : 6 slices
* Potato : 2
* Onion ( big ) : 2
* Chilli powder : 1 tsp
* Ginger : 1½ inch piece
* Cumin powder : 1/2 tsp
* Saunf powder : 1/2 tsp
* Coriander leaves (cut finely) : 1/4 cup
* Curry leaves (cut finely) : 1/4 cup
* Bengal gram flour : 2 tbsp
* Turmeric powder : a little
* Rice flour : 1 tbsp
* Salt : as needed
* Milk : as needed
* Oil : as needed

Method :

Cut bread slices into pieces.Add enough milk to wet the bread slices and cover with a lid.

After 10 minutes, squeeze the bread slices and mash, Boil potatoes with turmeric powder and salt.

Peel the skin of potato and mix with bread.Cut onion finely.Mix all the items, except oil to form a dough.

Heat oil in a frying pan.Drop small balls of dough in oil and fry till cooked.

Serve the pakodas with tomato or chilli sauce.

Gobi manchuria

Ingredients :

Medium cauliflower clean and broken into big florettes.

* Cauliflower1 small bunch
* spring onoin finely chopped
* 2 tsp. ginger finely chopped
* 1 tsp. garlic finely chopped
* 1/4 cup plain flour
* 3 tbsp cornflour
* 1/4 tsp red chilli powder
* 2 red chillies
* 3 tbsp. oil
* 1 1/2 cups water
*soy sauce 2tsp

Method :
 
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp, cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove. Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced

vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Fry as above and proceed as above.

TAMATO SOUP

Tomato saar can be served as soup or curry with Rice. Enjoy as soup in rainy season to warm up your system.


TAMATO SOUP
Ingredients:

1.2 big tomatoes or 4 small
tomatoes
2.1/4 inch ginger
3. 3-4 green chilies
4.1 tbsp gram flour (besan)
5.½ tbsp cumin seeds
6.Pinch of asafetida
7.2 tsp ghee (clarified butter)
8.2 cups of water.
Corriander leaves for garnishing
Salt and sugar to taste.
pepper to taste

Method:


Boil tomatoes in little water. Let it cool and remove the skin of tomatoes. Put tomatoes along with water in blender and make a fine paste. Transfer the contents from the blender to a sauce pan. Add 2 cups of water to the paste. Turn on the heat and boil the mixture in sauce pan. Meanwhile make paste of green chilies, and ginger. Heat ghee in small heavy bottom pan. Add cumin seeds, pinch of asafetida, curry leaves, and already made paste of chilies and ginger. Turn off the heat. Pour this tempering on the top of boiling tomato mixture. Add 1 tbsp of gram flour for thickening of saar/soup. Add salt and sugar to taste. Simmer for few minutes till desired consistency. Turn off the heat. Garnish with finely chopped coriander/cilantro leaves. Serve hot saar with rice. Or enjoy as a soup with garlic toasted bread.

Mediterranean tomato OATS soup

Ingredients:

3 tbsp - oats
1 cup - water
2 tbsp - plain or garlic or onion flavoured tomato paste (NOT ketchup)
1/4 tsp each - salt, turmeric powder, pepper powder & dried parsley
Sugar and red-chilly powder to taste
Fresh chopped coriander/parsley leaves to garnish .

Method

1.Cook the oats in the water for about 3 minutes, then simmer and add the tomato paste
2.Stir well and add the salt, pepper, turmeric and parsley.
3.Simmer for 1 minute & then take off the flame.
4.Throw in a pinch of red-chilly powder to spice it up a bit, along with 1/4 tsp sugar to give it that extra zing.
5.Garnish with coriander &/or parsley.

Serve with bread or croutons.