Veg. Manchurian

Ingredients:


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

Directions:


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.


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


*We welcome your valuable suggestions on this Recipe*

Pulihora

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

Ingredients:


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

Directions:


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.


Tips: 
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*

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.

Tindora Wet Curry

Ingredients :

Tindora (Dondakaya/Ivy Gourd) - 500gms


Big Tomatoes - 1 1/2 (cut into pieces)
Large Onion - 1 (Chopped into medium sized pieces)
Green Chillies - 3 Medium sized
Garlic cloves - 3
Ginger paste - 1 tbsp
Cashew nuts - 10
Pea nuts - 10
Poppy seeds - 1 tbsp (soaked in water for 20 min)
Cloves - 2
----------------------------------------------------
Shahjeera - 1 tbsp
Red chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Garam Masala - 1/2 tbsp

Directions :


Cut Tindora into long pieces and keep aside.


Gravy Preparation:


Heat a wide bottomed pan with a 1/2 tbsp oil. Once the pan starts smoking, add in the cloves, Garlic cloves, Green chillies, Cashew nuts and Peanuts. Finely fry them. Add chopped onion and fry them until they turn transparent. Now add ginger paste, mix well and after a while, add chopped tomatoes. When tomatoes become tender,  remove the pan from flame. Let it cool and grind the complete mixture along with soaked poppy seeds. Keep the masala paste aside.


Curry Preparation :


Heat the oil in pan again. Add shahjeera and once they start popping out, add Tindora slices and sprinkle sufficient salt for the slices. Let them fry and become tender. Now, add the masala paste and pour some water. Mix the content well enough and close the lid. Let it cook for 3 min and add Red chilli powder, Dhaniya powder, Garam masala, Salt that is enough for the gravy and a pinch of turmeric. Mix well and close the lid again. Cook for 5 min and remove from the flame.


Garnish the curry with some cilantro(If desired, garnish with some fried garlic pieces) and Tindora wet curry is ready to serve.


Note: Spices quantity can be altered according to taste.


*We welcome your valuable suggestions on this Recipe*

Desi Pasta

Ingredients :


1 cup Pasta twists
1 large chopped Carrot
1 big chopped Bell pepper
1 large chopped Onion
1 tb ginger+garlic paste
1 tb Red chilli powder
1 tb garam masala
Salt to taste

Directions:


Take a medium sized bowl of water and bring it to boil. Add a pinch of salt and then pasta to it. Keep stirring it once in a while until the pasta is softly boiled. 

Meanwhile, heat 2 tb of oil in a heavy bottomed pan. Add onions, saute them until it turns golden brown. Add ginger garlic paste, a pinch of turmeric and mix well. Now, add the vegetables, salt to taste, red chilli powder, garam masala, mix them well and sprinkle some water on the top and cook them for 5 min closing the lid. Open the lid and check the tenderness of the vegetables. You should find them cooked softly. Drain the water from pasta and add pasta to the pan and mix well. Top it with fresh cilantro leaves and remove from the flame. You can also add 1 tbsp of any pasta sauce before removing from the flame. but it is just optional. The below shown Italian sauce is the one I have used.

Delightful spicy Desi Pasta is now ready to serve. 


*We welcome your valuable suggestions on this Recipe*