Ingredients:
- 2 cups Grated Cabbage
- 2 cups Grated Carrots
- 1 Chopped Spring Onion
- 2 Chopped Green Chilies
- 3-4 Crushed Garlic Flakes
- 2 tbsp Corn Starch or Flour
- Oil for deep frying
- 1 tbsp Soya Sauce
- Salt to taste
- 1 tsp Pepper Powder
- 1 tsp Sugar
- A pinch of ajinomoto
- 2 tbsp oil
Preparation of vegetarian manchurian :
- Mix grated cabbage and carrots and squeeze the water out from them.
- Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
- Make small balls (like koftas) of the mixture .
- Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
- Now in a separate pan heat 2 tbsp oil.
- Sauté garlic, green chilies and spring onions.
- Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
- Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
- Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
Ingredients:
- 1 Packet Noodles
- 1 Onion Sliced
- 1 Capsicum Sliced
- 1 Cabbage Shredded
- 1 Carrot Sliced
- 1/2 cup Beans Chopped
- 2 tbsp Soya Sauce
- 1 tbsp Vinegar
- 1 tbsp Chili Sauce
- Salt to taste
- 1/4 tsp Pepper Powder
- 2 tbsp Oil
Preparation of Vegetable Chowmein :
- Boil Noodles in enough water.
- Take care do not overcook.
- Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
- Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
- Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
- Add vinegar, chili sauce and soya sauce and stir fry for a minute.
- Serve the vegetable chowmein hot.
- Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.
Ingredients:
- 2 tbsp Chili Sauce
- 11/2 tbsp Corn Flour / Corn Starch
- 1 tbsp Soya Sauce
- 2 tbsp Vinegar
- 2 tbsp Capsicum Chopped
- 2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
- 2 tbsp Carrots Chopped
- 1/4 cup Chopped Cabbage
- 1 tsp Black Pepper Powder
- 1/2 tsp Sugar
- A pinch ajinomoto
- Salt to taste
- 4 cups Water
Preparation for hot and sour soup:
- Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
- Now add all the chopped vegetables except paneer .
- Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
- Cook for a minute, add paneer slices. Serve hot .
- Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
Ingredients:
- 15 pieces boneless Fish
- 21/2 tbsp Corn Flour / Corn Starch
- 11/2 tbsp Soya Sauce
- 11/2 tbsp Vinegar
- 3/4 cup Chicken Stock
- 3tbsp Spring Onions (chopped)
- 2 tbsp Tomato Sauce
- 1 tsp Ginger Paste
- Salt to taste
- Pepper Powder to taste
- 11/2 tbsp Sugar
- A pinch ajinomoto
- Oil to fry
- 2 tbsp oil
Preparation of sweet sour fish :
- Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
- Cover fish pieces with the above mixture evenly.
- Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown.
- Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
- Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
- Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
- Add fried fish pieces. Simmer for a minute or two.
- Serve the sweet and sour fish hot with steamed / boiled rice.
Ingredients for chinese chilli chicken:
- 500 -600 gms Boneless Chicken
- 2 tbsp Soya Sauce
- 1 Egg
- 2 tbsp Corn Flour/Corn Starch
- 5-6 Chopped Green Chilies
- 2 Green Onion Chopped
- 1 tsp Garlic Paste
- Salt to taste
- 1/2 tsp White Pepper Powder
- 1 tsp Sugar
- A pinch of ajinomoto
- 2 cups chicken Broth/ Water
- 1 tbsp Oil
- Oil to fry
Preparation:
- Cut the boneless chicken pieces into1 " cubes.
- Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
- Heat oil and deep fry the marinated chicken pieces till golden brown.
- Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
- Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
- Add fried chicken pieces to it and cook for few minutes.
- Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
- Cook for 2-3 minutes.
- Serve chinese chili chicken hot garnished with chopped green onion tops.
- Chinese chili chicken goes well with steamed / boiled rice.
Ingredients:
- 250 gms. All purpose flour (Maida)
- 1 Egg
- Little Salt
- Water to make batter
- Filling :
- 2- 3 Carrots Grated)
- 1 cup leeks shredded and well washed (white section only)(optional)
- 1/2 tsp Ginger Minced)
- 1/2 tsp Garlic Minced)
- 100 gms Cabbage Shredded)
- 50gms Mushrooms Chopped)
- 75 gms Sprouted Beans
- 3 Green Chilies Chopped)
- Salt to taste
- 2 tbsp Soya Sauce
- 1/2 tbsp White Pepper Powder
How to make spring roll:
- Sift the flour and add salt, egg and water and make a smooth batter.
- Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
- Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
- To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
- Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
- Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
- To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
- Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
- Deep fry in hot oil until golden.
- Serve the vegetarian spring roll hot.
Ingredients for easy fried rice:
- 2 cups Rice
- 3 tbsp Oil
- 100 gms Beans Finely Chopped
- 2 Carrot Finely Chopped
- 1 Onion Sliced
- 100 gms Cabbage Finely Chopped
- 2 Spring Onions Finely Chopped
- 2-3 Green Chilies cut lenghtwise
- 1 tsp Ginger Chopped Finely
- 1 tsp Garlic Finely Chopped
- 2 tbsp Soya Sauce
- Salt & pepper to taste
How to make chinese fried rice:
- Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
- Boil water, add rice and little salt.
- Cook uncovered on low heat till rice is tender.
- Take care not to overcook the rice. Each grain of rice should be separate.
- When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
- Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
- Cook for 3-4 minutes.
- Take care that vegetables are not overdone, they should be crisp.
- Mix salt and pepper to taste.
- Add the cooked rice and mix well. Now mix the soya sauce to it.
- Cook the chinese fried rice for 2-3 minutes and serve hot.
Ingredients of cauliflower manchurian :
- 1 medium Gobhi (Cauliflower)
- 3/4 cup Flour (Maida)
- 1 tbsp Corn Flour
- Salt to taste
- 1 Chopped green chili
- 11/2 tbsp Garlic Paste
- 11/2 tbsp Ginger Paste
- 1 cup finely Chopped Onions
- Finely Chopped Coriander Leaves
- 1/4th tsp Ajinomoto
- 2 tbsp Soya Sauce
- 2-3 tbsp Tomato Ketchup
- 2 tbsp Oil
Preparation of gobhi manchurian :
- Make a paste of maida, corn flour and salt using water.
- Take a tsp. of ginger and garlic paste, add it to the paste.
- Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
- Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
- Now, mix aginomoto, soya sauce and tomato sauce to it.
- Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
Ingredients for garlic chicken wings recipe:
- 6 Chicken Wings
- 1 tbsp Ginger-Garlic paste
- 2 tbsp Flour (maida)
- 2 tbsp Con flour
- 2 Eggs (beaten)
- 1/4 tsp Pepper / Chili Powder
- A pinch of sugar
- Salt to taste
- 1 tbsp Soya Sauce
- Oil for frying
Preparation of chinese chicken wings:
- In a bowl add Soya sauce, ginger-garlic paste, sugar.
- Add chicken wings coat well and set aside for 1/2 hour.
- Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
- Heat oil in a wok / kadhai.
- Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
- Serve fried chicken wings hot with thin slices of onions and lemon.
Ingredients:
- 4 Eggs (hard boiled)
- 1 onion
- 1/2 tomato (pureed)
- 3-4 flakes of garlic
- 1/2-inch piece of ginger
- 1-2 green chilies
- 2 tbsp chopped coriander leaves
- Salt To Taste
- Red chili powder to taste
- 3/4th tsp turmeric powder
- 1/2 tsp coriander powder
- 3/4 tsp garam masala
- 2-3 tbsp vegetable oil / ghee
- 1 cup green peas or 250 gms paneer
Preparation:
- Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
- Add a cup of water and cook till it dry's.
- Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- Add 1 cup of water and bring to boil and reduce the flame.
- Simmer for 10 minutes.
- Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Ingredients:
- 1/2 cup ghee / oil
- 8 large eggs (hard boiled)
- 1 large onion (finely chopped)
- 2 flakes garlic (curshed)
- 2 bay leaves
- 1-inch cinnamon stick
- 1 brown Cardamom (badi elaichi)
- 4 green cardamom pods (chhoti elaichi)
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or to taste
- 2 cups Basmati (long grain) Rice
- 21/2 cups warm water
- Salt To Taste
- 1 tsp garam masala powder
- 1 tbsp chopped coriander leaves
- 3-4 tomatoes (thickly sliced) to garnish
Preparation:
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Ingredients:
- 1 kg chicken
- 1 cup onions ( pyaj) (sliced)
- 2 tblsp poppy seeds (khuskhus) (khuskhus)
- 1 tblsp coriander seeds
- 1 tsp cumin seeds
- 1/2 cup coconut (narial) (scraped)
- 1/2 cup yogurt
- 2 cloves garlic (lasan)
- 2 tsp ginger (adrak) paste
- 3-4 green cardamoms
- 3 tblsp oil (tel)
- salt (namak) to taste
- 6 red chillies whole
- 1/4 cup fresh cream (malai)
How to make chicken kurma:
- Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
- Soak poppy seeds in 1 cup warm water for 10 minutes.
- Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
- Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
- Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
- Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
- Finish with fresh cream.
Ingredients:
- 2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar) 10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)
- 2 potatoes
- 1 (medium sized) cauliflower (phool gobi)
- 1 capsicum (shimla mirch)
- 1 lemon
- 1/4 cup coriander leaves (dhania patta)
- 1/4 cup mint (pudina) leaves (pudina leaves)
- 4 green chillies
- 10-12 curry leaves (kari patta)
- 10 tblsp groundnut (moong fali) oil (tel)
- salt (namak) to taste
For masala paste
- 1/4 cup coconut (narial) (scraped)
- 10-12 cloves garlic (lasan)
- 1 inch ginger (adrak)
- 4 red chillies whole
- 2 tblsp coriander seeds
- 1 tsp cumin seeds
- 1 tblsp poppy seeds (khuskhus)
- 2 tblsp fennel (saunf) seeds (saunf)
- garam masala powder
- 1/2 inch cinnamon (tuj/dalchini)
- 2 cloves (lavang)
- 2 green cardamoms
- 2 blades mace (javitri)
- 1 tsp peppercorns
- 1/4 tsp nutmeg (jaiphal) powder
How to make:
- Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.
- Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.
- Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.
- Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.
- Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
- Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.
- Add double the quantity or enough hot water as per the quality of the rice.
- Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.
- Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.
- Keep on hot charcoal for about 10 minutes.
- Open when ready to serve.
The unusual combination of apples and red pumpkin makes an extremely delicious soup.
Servings: 4
Preparation: 0-5 minutes
Cooking time: 15-20 minutes
Ingredients:
Golden apples, cubed : 2
Red pumpkin (bhopla/kaddu), cubed : 250 grams
Orange juice : 1 cup
Salt : to taste
Bay leaf : 1
Turmeric powder : 1/4 teaspoon
Black peppercorns, crushed : 1/2 teaspoon
Cream : 1/2 cup
Fresh coriander leaves : a few sprigs
METHOD :
Take cubed pumpkin and apples in a pan. Add orange juice, salt, bay leaf and cook on high heat. Once it comes to a boil, reduce heat, cover and simmer till completely cooked and mashed. Let the mixture cool. Remove the bay leaf and then blend to make a puree. Strain the puree and transfer into a pan. Add two cups of water and turmeric powder, mix well and bring to a boil. Adjust salt and add freshly crushed peppercorns and mix well. Reduce heat and add fresh cream. Serving piping hot garnished with coriander leaves.
