Chinese Veg Manchurian

Ingredients

Vegetable balls

2 cups finely chopped vegetables (cabbage, carrot, beans)
1 Capsicum (chopped)
1 cup Maida
Water

Manchurian sauce

Sesame oil/vegetable oil -2 tbsp
Garlic  5-6 minced
Green chilli 1
Ginger -2 inch
Onion - 1 big finely chopped
Spring onion greens - 2-3
Soy sauce - 1 1/2 tbsp
Chilli sauce -1 tbsp
Pepper powder -1/2 tsp
Sugar - 1 tsp
Salt needed
Cornflour -2 tbsp mixed with 1/4 cup of water

 

Directions - How to make

Manchurian balls

Mix the chopped vegetables with maida and water so that you get a pakora style batter. Now make small balls and deep fry them in oil and keep aside.

Manchurian gravy

Heat oil in a pan, add garlic, ginger and green chillies. Saute for a few minutes.

Then add onions and saute until onions become transparent. Add spring onion greens, soy sauce, chilli sauce, pepper powder, sugar, salt needed and saute on medium flame for a few seconds.  After adding both the sauce and pepper powder, add 1 cup water to it. Mix well. Now add the cornflour mix stirring continuously on low flame. Once the sauce thickens, add the balls. Mix well to coat and switch off the flame. Serve hot manchurian gravy with fried rice.


 

Spicy Chilli Idli

I tried out this recipe when I had some left over idlis. I did not want to throw it away so I tried this which came out really well.

Ingredients

Idlis 3-4
Mustard seeds 1/2 tsp
Curry leaves
Green chillies 2 sliced
Onion chopped 1/2
Tomato 1
Capsicum sliced 1/2
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Chicken masala (optional)
Garam masala 1/2 tsp
Soy sauce 1/2 tsp
Tomato sauce 1 tbsp
Coriander leaves
Salt 1/2 tsp
Oil

Directions- How to make

Cut the idlis into small cubes. Fry them well in oil and keep aside.

Heat oil in pan and temper some mustard seeds and curry leaves. Add the green chillies, onions, ginger-garlic paste and tomatoes. Add salt to it. Fry well till they form a thick paste. Add chilli powder, garam masala, chicken masala and bind them well. Mix the idlis in this sauce. Mix them well. Finally add soy sauce and tomato sauce. Garnish with coraiander leaves. Serve these hot spicy chilli idlis in the evening with tea.


 

Home- made Vanilla Icecream

Ingredients

Full cream 1 cup
Milk 1cup
Vanilla essence 1 tsp
Sugar 1 cup (accordingto sweetness)
Eggs 1
Cardamom 1
Nuts (cashews)

Directions -How to make

Collect cream from milk for a week or two until you get a cup full of cream. Whisk the eggs and sugar together so that you get a fluffy mixture. Whip the cream well in a blender. Mix both together and add the vanilla essence to it.

Heat a wok. Add the mixture to it. Keep stirring and add cardamom and nuts to it. Remove from heat once you get a smooth mixture. Ice cream is ready. Refrigerate for a while and then keep it in the freezer. Serve with chocolate syrup poured over it.

Punjabi Chole and Jeera rice

Ingredients

Chole (Chickpeas) 2 cups
Coriander powder 1 1/2 tsp
Amchur (mango powder) 1 1/4 tsp
Cumin powder 3/4 tsp
Pepper 1/2 tsp
Garam masala 1tsp
Green chillies 3 (slit)
Ginger 1 inch
Onion (chopped) 1
Tomatoes (chopped) 2
Chilli powder 1 tsp
Salt

Directions- How to make

Dry roast coriander powder, amchur, cumin powder, pepper and garam masala. Keep aside

Splutter cumin seeds in oil. Add green chillies, ginger, onion and tomatoes. Fry well. Then add chilli powder, salt and the roast powder. Mix well. Add the pressure cooked chole ( 1 tsp salt) to it. Smash slightly before adding. Add 2-3 cups of water. Boil well. Finally add coriander leaves to it.

JEERA RICE

In ghee add 1 tsp jeera (cumin seeds), 1 red chilli, curry leaves and 3-4 crushed garlic. Add 2 1/2 cups rice and 4 1/2 cups of water. Salt 1 3/4 tsp and finally coriander leaves.

Serve jeera rice with spicy chole, raita and papad.
 

Karnakizhangu/ Yam Fry

Ingredients

Yam 1/4 kg (cut into pieces)
Onion 1
Tomato 1
Garlic 6-7 crushed
Tamarind 2 tbsp
Turmeric powder 1/2 tsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Salt

Directions - How to make

Cook the yam pieces in boiling water along with turmeric powder and salt in it. Take off when the vegetable is semicooked.

Heat some oil in a wok. Add mustard seeds and cumin seeds. Fry onion, garlic and then tomato. Add required salt, coriander powder and chilli powder to it. Make a thick paste and add tamarind water to it. When it starts to boil add the yam pieces and fry well. Serve hot with rice.

Coconut Dessert

Ingredients

Freshly grated coconut  2 cups                         

Powdered sugar 1 cup

Powdered cardamom 2

Milk 1 cup

Nuts (Cashews or almonds)

Butter or ghee

Directions- How to make

Fry the grated coconut in little ghee till it turns light brown and the moisture goes away. Keep aside.

Boil the milk in a wok. Then add the grated coconut and powdered sugar and cardamom to it. Keep stirring till it thickens. Transfer it to a tray and let it cool. Cut it into desired shapes and decorate with nuts. Store it in a container and refrigerate.

Masoor Dal

Ingredients

Moong dal- 1 cup
Onion -1 ,finely chopped
Tomato - 1
Garlic-5 pods
Chilli powder - 1 tsp
Curry leaves
Coriander leaves
Mustard-1 tsp
Cumin seeds-1 tsp

Garam masala- a pinch
Salt to taste
Oil 2 tsp


Directions - How to make

Pressure cook moong dhal with enough water along with tomatoes. Remove from cooker and mash the tomatoes and dhal roughly.

In a pan heat oil and add mustard and cumin seeds. Once they start spluttering, add curry leaves. Add minced garlic and onion and saute till they turn light pink. Add the dal mixture and mix along chilli powder and salt. Add a pinch of garam masala and water if it is too thick. Simmer for few minutes and remove from heat. 

Garnish with coriander leaves and serve hot with chapattis and sliced onions.