Chai Nashta : Vegetable Manchurian

by FoodFood on Thursday, October 20, 2011 at 12:37pm Ingredients

Cabbage, grated Cauliflower, grated Carrots, grated Potatoes, boiled and grated Fresh coriander leaves, chopped Green chillies, chopped Cornflour Refined flour (maida) Red chilli (deghi mirch) powder Salt Oil Manchurian sauce

medium medium 2 medium 2 medium 2 tablespoons 3 2 tablespoons 1 tablespoon teaspoon to taste to deep fry

Oil Ginger, finely chopped Garlic, finely chopped Onion, finely chopped Green chillies, finely chopped Red chilli (deghi mirch) powder

2 tablespoons 1 inch piece 10-12 cloves 1 small 2 teaspoon

Soy sauce Tomato ketchup Vinegar Sugar Salt Vegetable stock/water Cornflour, dissolved in 4 tablespoons water Spring onion greens, finely chopped Fresh red chilli

1 teaspoons 2 tablespoons 2 teaspoons teaspoon teaspoon 1 cup 2 tablespoons 2 stalks to garnish

Method

1. Squeeze out excess moisture from cabbage, cauliflower and carrots. 2. Place in a bowl and add coriander leaves, green chillies, grated potatoes, refined flour cornflour, red chilli powder and salt. Mix till mixture binds together. Divide into small portions and make balls. 3. Heat sufficient oil in a wok and deep fry the balls till golden brown. Drain and place on an absorbent paper. Keep aside. 4. To make sauce, heat oil in a pan and saut ginger and garlic. 5. Add onion and saut for a minute. Add green chillies and red chilli powder. 6. Add soy sauce and tomato ketchup. 7. Remove from heat. Add vinegar, sugar and salt. 8. Put the pan back on heat and cook further for a minute. 9. Add vegetable stock or water and bring to a boil. 10. Now add dissolved cornflour and cook, stirring continuously till sauce thickens. 11. Reduce heat and add the vegetable balls. Cook gently for a minute till sauce coats the balls and the mixture is semi-dry. Add coriander leaves. 12. Remove from heat and sprinkle spring onion greens. 13. Garnish with fresh red chilli. Serve with tooth picks.

Dahiwali Arbi : Navratri Special

by FoodFood on Monday, October 3, 2011 at 12:58pm Ingredients-

250 gm arbi ( peeled)

Oil to deep fry

1 tbsp oil

tsp ajwain

1 tsp ginger,grated

cup curd,whisked

1 tbsp cashewnut paste

To taste sendha salt

tsp red chilli powder

1 tbsp corinader,chopped

Method-

Cut arbi into lengthwise and deep fry it till crisp and light golden brown in colour. Remove it on an absorbant paper and keep aside. Heat 1 tbsp oil in a pan or a wok and add ajwain.as it splutters add grated ginger and cook for minute. Add curd and cashewnut paste. Add a cup of water and mix for 30 seconds. Add salt,red chilli powder and fried arbi.

Mix and simmer for 5-6 minutes,(add more water if required) Remove from fire and transfer the dish into a serving bowl Garnish with chopped coriander. Serve hot.

Baingan Bhatinda : Turban Tadka

by FoodFood on Wednesday, September 28, 2011 at 12:18pm Ingredients:

12-13 brinjals 2 tbsp coriander seeds 1 tbsp cumin seeds 6-8 cloves 4-5 green cardamoms 15-20 black peppercorns tsp turmeric powder 3 onions, finely sliced 2-3 tbsp oil 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp red chilli powder 1 tspgaram masala powder 2 green chillies, broken 1 tbsp fresh coriander leaves, finely chopped

Method: 1. Roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns in a non-stick pan. Cool and coarsely grind. Slit the brinjals and soak them in water with turmeric powder. 2. Slice the onions. Heat oil in a kadai, add onions and saut till golden brown. Add ginger paste, garlic paste and saut till fragrant. 3. Add red chilli powder, turmeric powder, garam masala powder, salt and mix well. Add brinjals, green chillies and mix. Add a little water and mix. Cover and cook till brinjals are done. 4. Add the ground masala, garam masala, coriander leaves and mix well. Serve hot.

Hyderabadi Veg Biryani - - Amul FoodFood MahaChallenge Episode 1

by FoodFood on Monday, September 12, 2011 at 11:51am

Ingredients:

Basmati Rice - 4 cups Oil - 3/4 cup Curds (yogurt) - 1 cup Milk - 3 cups Ginger-garlic paste 3 or 4 tsp Sajeera - 2 tsp Bay leaf - 3 Dhania powder - 1 tsp Onion - 3 (medium) - cut into pieces Onion - 2 (medium) - cut lengthwise Green chillies - 4 or 5 Turmeric - 1/2 tsp

 Coriander - 1/2 bunch cashews - a few Potato - 1 Carrot - 2 Green Beans - about 12- 15 Green Peas - half a cup Elaichi - 4 Cloves - 6 Cinnamon - 1/2 stick cut into pieces salt - to taste Water - 2 cups

Method for Veg Gravy:

a. Heat ghee in Handi; add whole spices and royal cumin also add sliced onions and fry till onions turn golden brown. b. Add some green chillies, ginger paste and saut for a minute. c. Add salt, chilli powder, turmeric powder and coriander powder and add whisked curd. Now add vegetables and cook. Add 3/4th cup water and stir it well. Method for cooking Rice:

a. Soak the rice in water for 15 minutes. b. Boil water by adding whole spices, ginger garlic paste, chopped coriander, mint and 75 grams ghee. Add rice once water is boiled.

c. Once the rice is 3/4th cooked, strains in a colander and save some water for assembling the biryani. d. Separate rice with a slicer and cover and keep it. Method for assembling the Biryani:

a. Heat milk, add saffron, add 3 tsp saved water from boiled rice and add 2 tsp ghee. b. Totter Handi and veg, and saffron flowered milk, chopped mint, corrainder and green chillies, spread half of the rice. Sprinkle the saffron flowered milk, mint and corrinader leaves. Spread remaining rice, sprinkle the rose water and then sprinkle the remaining boiled rice. c. Seal with a wheat flower dough. Cook the biryani on dum for five minutes on high flame and three to five minutes on slow flame. Biryani is ready. d. Serve Biryani with mirchi ka Salan , raita and Kachumber salad.

H yderabadi Veg. Biryani prepared by @[642991179:2048:Gowtham Karingi]

Cheesy Dosa Triangles From Mummy Ka Magic

by FoodFood on Monday, July 18, 2011 at 3:39pm

Ingredients: cup rice flour cup wheat flour cup refined flour cup semolina as required water to taste salt

Stuffing2 tsp oil 1 tsp mustard seeds 6-8 curry leaves tsp turmeric powder 3-4 Nos.potatoes,boiled,peeled,diced small To taste Salt 1 cup Processed cheese,grated 1 tbsp Coriander leaves,chopped

Accompaniment--Red and green Coconut chutney

Method: Take a bowl and mix rice flour, wheat flour, semolina , refined flour , salt and water and prepare a batter . Check the consistency. Keep aside to rest. Now to make the stuffing, heat oil in a wok or a pan and add mustard seeds,and when they splutter add curry leaves , turmeric powder, diced boiled potatoes, salt and toss to cook. Gently mash the potatoes with back of the laddle or wooden spoon and mix well. Now heat a griddle or a dosatawa and put very little oil and pour a laddle full of dosa batter in the middle of the griddle and evenly spread in a circular motion. Make a thin round disc and let it cook.Drizzle some oil to obtain golden colour. Now turn the dosaand cook on the other side too and remove it on a board or work table. Place the prepared filling in the centre of the dosalengthwise,put grated cheese and chopped coriander on it. Roll the dosa to wrap the stuffing in it and gently flatten the roll by pressing it.Now cut it into triangles of equal size. Arrange these dosa triangles in a serving plate and serve hot with south indian chutneys of your choice.

Mirchi ka salan (vegetarian) - From Health Mange More

by FoodFood on Monday, July 11, 2011 at 4:32pm

PREPRATION TIME-20mins COOKED TIME-20mins

INGREDIENTS: Green chili- 7-8 Onion, grated- 1 medium Coconut, grated- cup Peanuts, roasted- cup

Garlic, finely chopped- 1 tsp Ginger, finely chopped- 1 tsp Mustard seeds- 1 tsp Sesame seeds-3 tsp Curry leaves- 9-10 Cumin seeds- tsp Dry red chili- 2-3 Tamarind pulp- 1 tsp Sugar- 1 tsp Salt- to taste Oil- 2 tbsp METHOD: Slit green chili from middle Heat oil in a pan and fry chilies and cooked. Dry roast sesame seeds, mustard seeds, dry red chilies and peanuts with onions, ginger, garlic, curry leaves and coconut. Grind to paste Heat oil in a pan. Add cumin seeds, curry leaves, and paste Add chilies and water. Simmer for few minutes. Finish off with sugar, salt and tamarind pulp, stir well. Serve hot. SPECIAL INSTRUCTION Curry leaves are very good for our body metabolism rate and it helps burn our body fats. The peanut is used here giving out a very nice aroma. Tamarind will give you a sour taste.

Poha Cutlet (From Tea Time with Rakesh Sethi)

by FoodFood on Tuesday, July 5, 2011 at 3:17pm

POHA CUTLET Ingredients : Flat rice 3 boiled potatoes Oil to fry Cumin seeds Mustard seeds Chopped onion Chopped green chilli Red chilli powder Turmeric powder Salt to taste Lemon juice Chopped coriander Chopped cashewnut Chat masala METHOD : Wash the flat rice well. Now chop an onion, green chillies , coriander and cashewnuts. Now grate three boiled potatoes in a bowl and heat oil in a pan for frying. Add mustard seeds when il is hot , add chopped onions and saut . Now add green chillies, red chilli powder , turmeric powder and salt to taste. Now pour this mixture into the bowl with potatoes. Add flat rice and lemon juice. Add chopped cahewnut, chaat masala and mix well. Now make cutlets out of it and shallow fry on a frying pan with heated oil on it. Cook from both sides till it turns golden brown. As requested by Inderdeep Cheema