Gobi manchuria

"Gobi Manchurian" though originally a Chinese dish, it has been localized by Indian Restaurants to satisfy the taste buds of those Indians who crave for something spicy. This dish can be served as an appetizer or a snack or a side dish for rice.

Ingredients:
Cauli Flower (Gobi) - 1 med
Corn Flour (or Corn meal) - 3/4 cup
Sweet & Sour Ketchup (available in Indian and Chinese stores)
Onions - 1/2 big - finely chopped
Garlic cloves - 3 finely chopped
Ginger - 1/2 " finely chopped
Green chillies - 4 finely chopped
Ajinamoto (MSG) - available in Chinese Stores
Soy sauce (available in Chinese stores)
Salt
Oil for deep fry

Method:

1. Wash and air dry Gobi and pluck the florets from it. You may cut them into bite size pieces.Make batter of Corn meal (if no corn flour, mix maida and rice flour) by adding water, little salt to taste and mix well to a thin paste.
2. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.
3. In a non stick pan, put Sesame or Peanut oil (these oils will give you that special taste) and heat it.
4. Put the onion, garlic, ginger and green chillies and saute them. Add 2 tbs of ketchup and 2 tbs of Soy sauce to this and stir the mixture for about 2 minutes to avoid sticking and burning.
5. Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 5 - 8 min.
6. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt if less.
7. Serve them when they are still hot and crunchy.

The whole process takes just less than 30 min to prepare.

Depending on how dry/fluidly you like your manchurian, you need to reduce/add the Sweet & Sour ketchup and Soy sauce.

Very little Ajinamoto (MSG) is to be added to give the Chinese aroma.

Vegetable Noodles

Ingredients:

Chinese Noodles (I used 'Imitation of egg noodles')
Onion Sliced
Capsicum Sliced (all the colors you had)
Cabbage Shredded
Carrot Sliced
Peas
Spinach - few leaves
Tofu
Soy Sauce
Vinegar
Sesame oil
Salt to taste
Pepper Powder
Oil

Method:

1. Boil Noodles in enough water with little normal oil. It should be 3/4th cooked .Take care not to overcook.
2. Drain noodles and keep aside adding few drops of oil to avoid sticking.
3. Heat oil in a wok and fry tofu for 40 sec.
   
4. Add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
5. Add salt and pepper and mix well.
6. Add vinegar, soy sauce and stir fry for a minute.
7. Now add boiled noodles and mix well (take care that noodles don't break). Add some sesame oil on it and mix once again.
8. Serve the vegetable chowmein hot.
   

Note : Put vegetables as per your wish. According to taste vinegar, soya sauce and sesame oil can be increased or decreased.

While mixing the veggies and cooked noodles, use 2 wooden spoons/laddles holding with both the hands. This is to mix them evenly and to avoid breakage of noodles.

Vegetable Soup

Ingredients:
8 Bean soup mix - 1/2 cup
(mix of Lentils & Pulses - available in stores)
Onions - 1 med
Garlic - 2 pods
Ginger - small piece
Carrot - 1
Peas + Corn - 1/3 cup
Vegetable broth - 1 can (optional)
Diced tomatoes canned - 1 cup
Crushed pepper - 1 tsp
Mustard, Zeera and chana dal for seasoning
Parsley
Jalapeno
Salt
Olive oil - 1 tbsp

Method:

1. Soak the soup mix i.e lentils+pulses overnight. Wash them and pressure cook for nearly 3 whistles. They should be cooked soft.
2. Chop onions, mince garlic, cut carrots and jalapenos and keep them aside.
3. Heat oil in a soup pan, do the seasoning with mustard, zeera and chana dal.
4. Add onions, ginger and garlic and saute them until onions become translucent. Remove ginger from this and throw. We just need the flavor and not the spiciness.
5. Add carrots, peas and corn, saute once and let them cook with lid ON.
6. When they are done, add diced tomatoes and cook.
7. Then add pressure cooked soup mix and veg broth. Add water if needed.
8. Add salt, crushed pepper, parsley and jalapenos according to your spiciness.
9. Boil until the oil floats and then remove from the flame.
   

That's it! Hot Hot Healthy vegetable soup is ready!

Enjoy like this or serve with some bread crumbs and black pepper.

Methi paratha

Ingredients:
Wheat flour - 2 1/2 cups
Methi - 1bunch (washed and chopped into small pieces)
Onion - 1medium sized , chopped into very small pieces
Jeera - 1tsp
Chilli powder - 1tbsp
Corriander powder - 1tsp
Turmeric powder - 1tsp
Butter stick
Oil - 1tbsp
Salt

Method:

1. Heat the above oil in a pan and add jeera. When it starts spluttering, add onions and fry until translucent.
2. Then add the masala powders and fry for ½ minute.
3. Now add the chopped methi leaves and fry for another minute.
4. For the above mixture add the wheat flour and make dough adding water only if required.
5. Roll the parathas as thin as possible and roast on both sides on pan until u see small brown spots and then spread some butter/oil if desired.

You can even preserve them in refrigerator by placing in air tight container or zip lock bags for 1 week.

పూలి బూరెలు

Sweet

Ingrediants

Filling ingredients:

pesara pappu-1cup

sugar-1cup

water-1 cup

elaichi-2

coconut grated-1/2 coconut

oil for frying

Thopuki ingredients:

urad dhal-1 cup, rice 2 cups, methi 1 tsp

Process

First soak the ingredients given for thopu for about 4 hrs and grind them like dosa pindi in a grinder. Keep it aside. Also soak pesara pappu for about 30 - 45min and grind this like idli pindi. Then take this pindi into a vessel/dish and steam cook it in a cooker like idli for around 15min. Take it out and break the pindi with hands into very small pieces like podi. Later add grated coconut also and mix well. Meanwhile take sugar in a vessel and add water to it and boil it till teega pakam comes. Later add the podi(pesara pappu & grated coconut) like thing into it and mix it well. Add elaichi powder. Mix well. Make balls and dip in the dosa pindi and fry it in oil till golden brown.

చిల్లి చికెన్

Cooking time

30 mins

Ingredients

For Marinating Chicken - 2 lb (boneless thighs) Eggs - 2 Soy Sauce - 2 tsp Chili garlic sauce (Chinese) - 2 tsp Chili sauce - 2 tsp Ginger & Garlic paste - 1 tsp Maida - 2 tbls Green chilies - 2 (chopped ) Salt For Gravy Onion - 1 (1 pieces) Capsicum - 1 (1 pieces) Spring onion - 1 bunch (chopped) Soy sauce - 2 tbls Hot & sweet sauce - 2 tsp Chili sauce - 2 tsp Chili garlic sauce (chinese) 2 tsp Aginomotto - 1 pinch(optional) Green chilies - 10 (split)

Cooking Procedure

Clean and cut chicken in to 1pieces. Add all the ingredients needed for marinating. Refrigerate it for at least 3 hours, you can keep up to 24 hours. Heat oil in a pan ,deep fry split green chilies and keep aside. Then deep fry the marinated chicken in the same oil and keep aside. Take 1 tbls of oil in a separate pan and put capsicum and onion pieces with little salt and stir fry for 1 min. Then add all gravy ingredients in the pan , mix well and put off the stove. Now add fried chicken pieces to the gravy and mix well. Garnish with spring onion and fried green chilies.

Additional Information

According to your taste you can add more sauces, all these sauces you can get in Indian grocery. For best result always use boneless thighs.