Vegetable Manchurian

Ingredients

For Veg Balls

* 1 cup maida + cornflour
* 3-4 cloves of garlic chopped
* 1 inch ginger chopped
* 100 gms cabbage grated
* 2 carrots grated
* 1 capsicum chopped
* Pinch of soda bicarb
* 1\2 tsp salt
* 1\2 tsp ajino moto
* 1 tsp soyasauce

For sauce

* 6-7 cloves garlic chopped
* 2 inch ginger grated
* 3-4 green chillies chopped
* 1 tbsp soya sauce 1tsp ajino moto
* 1 tsp salt
* 1 tbsp cornflour

2 tbsp oil

Method

For Veg Balls

* Make a tough dough out of the above ingredients, make balls and fry in oil.

For Sauce

* Heat oil. Fry ginger, garlic, green chilies for 1 min.
* Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
* Cook the water for 3 min.
* Add balls & cornflour paste.
* Garnish with spring onion leaves

Serve immediately

Cheese Potato Tikkis

Ingredients

* 1/4 kg potatoes - boiled, peeled and mashed while hot
* 1 tbsp groundnuts - roasted, skinned and crushed
* 4 tbsp sago - soaked in water for 1/2 hour
* 100 gm Cheese - grated
* 1 or 2 green chillies - chopped
* 1/2 small bunch green coriander - chopped
* Fat for shallow frying

Method

* Squeeze the water out from sago.
* Mix all the ingredients well.
* Shape into thin round tikkis and shallow fry on a tawa till crisp and brown.

Serve hot

Sambar

Ingredients

* Ingredients 'A'
o 1/2 fresh: Bitter gourd (pavakkai)
o 1 pc: Brinjal (egg plant)
o 1 pc: Drum Stick
o 4 pcs: Ladies finger
o 3-4: Red chillies (split into 2)
* Ingredients 'B'
o 1 cup: Sambar dal (Red gram dal)
o 1sprig: Curry leaves
o ½ tsp: Turmeric powder
o 1 cup: Water
* Ingredients 'C'
o Size of a golf ball: Tamarind
o 1sprig: Curry leaves
o ¼ tsp: Asafoetida powder
o 1 tsp: Red chilli powder
o ¼ tsp: Grated molasses
o 2 tbs: Coconut oil
o Salt to taste
o 1 cup: Water
* Ingredients 'D'
o ¼ tsp: White gram dal
o 2 tbs: Dried coriander seeds
o ¼ tsp: Fenugreek
o 4 no: Dried chilli
o ½ tsp: Coconut oil
* Ingredients 'E'
o 2 tsp: Coconut oil
o 2-3: Dried chillies split into two
o 1 tsp: Mustard
* Ingredients 'F'
o A few: Coriander leaves

Method

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Dal Makhni

Ingredients (Serves: 2)

* 1 cup: Whole black gram
* 2 tsp: Split Bengal gram
* 2 tsp: Kidney beans
* 1 cup: Tomato(puree)
* 1" piece: Ginger
* 4 Cloves: Garlic
* 2 : Whole dry red chillies (soaked for 15 minutes)
* 3 tsp: Ghee
* 2 tsp: Dhania (coriander) powder
* 1/2 tsp: Garam masala
* 1 tsp: Butter
* 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
* 1 tsp: Ghee
* 5 cups: Water
* Salt to taste

Method

1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

SINGHADE KA HALWA RECIPE

Ingredients:

500 gm hare singhade (fresh water caltrop)
125 gm sugar
100 gm thickened milk (mawa)
1 tbsp clarified butter (ghee)
1 cup milk (doodh)
1/4 tsp cardamom powder (elaichi)
5-6 cashew nut (kaju)
5-6 almond (badam)
few drops of yellow colour (peela rang)


How to make kuttu ka halwa:

* Peel singhade and grate them.
* Fry singhade in a pan with ghee.
* Grate thickened milk and add to the above until it becomes light brown.
* Boil milk, sugar and 1 cup milk in a container.
* Add thickened milk and stir continuously until it thickens.
* Then add 2-3 drops of colour and remove it from the flame.
* Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

Thanks

KELE KI BARFI RECIPE

Ingredients:

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

How to make kaddu ka raita:

* Peel banana and mash them.
* Now cook mashed banana along with milk in a pan until milk dries up.
* Now add butter and stir continuously till it turns brown in colour.
* Now add sugar, grated coconut and walnut and stir.
* Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
* Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
* Garnish with dry fruits and serve.

Thanks

Tomato Soup Recipe

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.