Tuesday, February 8, 2011

Veg. Manchurian


2 large Carrots
1 large Potato
150 gm green beans chopped
1 cup Corn flour
salt to taste
2 tbsp Soy sauce
1 tsp Vinegar
Oil for deep fry
Spring onions chopped
3 cloves chopped Garlic
5 medium sized chopped Green chillies


1.  Cook the vegetables softly with enough salt and knead them well and keep aside.(Save any excess water of the vegetables after cooking them for later use)
2.  Add sufficient corn flour to the veg mixture. Check for the consistency which should be thick (something like a loose dough unlike chapathi/roti dough). Also, add a tbsp soy sauce, pinch of Ajjinomoto while mixing.
3. Heat oil, drop small amounts of the dough in it, deep fry them, remove and add them to the wet gravy.

Manchurian Gravy:

Manchurian gravy is very simple.

1. Heat oil in a pan and add garlic, spring onions, Ajjinomoto, 1 tbsp soy sauce and green chillies to it.
2. Add water and bring it to boil(Here you can add the water saved). The quantity of water depends on how much gravy you want to prepare(According to which garlic and chillies quantity should be altered).
3. Add salt and corn powder. Keep adding the corn flour until you get the desired consistency. Let it cook for few min and remove from flame.

You can also use Maida/All purpose flour if corn flour is not available.

*We welcome your valuable suggestions on this Recipe*

Sunday, February 6, 2011


I believe.. this recipe lures almost every South Indian. Ready to go for it ?!!!!


1 1/2 cup rice
1/2  cup thick tamarind pulp
5 medium size slit chillies
Pinch of Asafoetida/inguva/hing - for flavor and aroma
curry leaves
2 big red chillies torn into pieces
1tsp avalu/mustard seeds
1 tsp jeera/cumin seeds
1 tbsp black gram/minappappu
1 tbsp bengal gram/pachi senaga pappu
Pea nuts and cashews as desired
3 spoons oil
salt to taste


1. Cook rice and keep aside.
2. Heat a pan with oil and add the bengal gram, black gram, jeera, mustard seeds, red chillies, green chillies, curry leaves, hing,cashews and peanuts. This makes a perfect tadka/talimpu for pulihora.
3. Once it is perfectly fried, add the tamarind pulp and a pinch of turmeric to it and mix well for few minutes.
4. As soon as the oil starts oozing out from the mixture, remove it from the flame and add it to the rice. Mix well with salt and serve hot.

Add bit more of hing which gives good flavor to the dish.
You can also add a tsp of pepper powder in tadka/talimpu if u want the dish to be a bit spicy.

*We welcome your valuable suggestions on this Recipe*

Thursday, February 3, 2011

Chinese Egg Noodles

This is one of the most mouth watering chinese dish to most of us. I have been observing diffrent recipes for a perfect chinese style of making Noodles and made this in my kitchen which turned out really tasty... Just sharing it in my blog today.