VEGETABLE MANCHURIAN

Ingredients for manchurian balls:

Cabbage(finely shredded) - 1/4 cup

Carrot(finely shredded) - 1/4 cup

Salt - to taste

All purpose flour - 2 tbsp

Cornstarch - 2 tbsp

Ginger-greenchilli paste - 1 tsp

Oil - to deep fry

Ingredients for gravy:

Green onions(finely chopped) - 5-6

Capsicum(finely chopped) - 1/2

Ginger-greenchilli paste - 1 tsp

Soy sauce - 3 tbsp

Red chilli sauce - 2 tbsp

Tomato ketchup - 3 tbsp

Cornstarch - 2 tsp

Water - 1/2 cup

Coriander leaves - 2-3 sprigs

Method:

Squeeze out the water from cabbage and carrot and add to a mixing bowl.

Add salt,all-purpose flour,cornstarch, ginger-greenchilli paste and mix well.

Make small balls of the mixture.

Heat oil in kadhai and deep fry the balls till golden brown. Drain and keep aside.

In a separate pan, add 2 tbsp of oil. Saute green onions (white part),ginger-greenchilli paste and capsicum.

Add soy sauce,red chilli sauce and tomato ketchup. Saute for 1-2 mins.

Mix 2 tsp cornstarch in 1/2 cup water and add to the above mixture.

Bring the gravy to a boil and as the gravy starts to thicken, add the fried balls.

Cook for 1-2 min and garnish with chopped coriander leaves.

Serve hot with fried rice or noodles.

This is off to CBB Series # 4 - Chinese cuisine event

HARA CHANNA PANEER MASALA

Ingredients:

Hara channa(Green garbanzo) - 1 cup

Paneer cubes - 8-10

Onions(chopped) - 1 medium

Tomatoes(pureed) - 2 medium

Green chilli(chopped) - 1

Ginger paste - 1 tsp

Salt - to taste

Tumeric powder - 1/4 tsp

Channa masala powder - 1 tbsp

Coriander leaves(chopped) - 2 tbsp

Oil - 2 tbsp

Method:

Pressure cook the hara channa for 1 whistle.

Heat oil(1 tbsp) in a pan, add paneer cubes. Fry until all sides are golden browned. Drain and keep aside.

Add remaining oil in a pan, also add onions and fry till translucent.

Add ginger paste, green chillies and saute for a min.

Add tomato puree,salt,tumeric powder and channa masala powder. Cook until gravy thickens.

Add the hara channa and paneer cubes. Boil for 8-10 mins.

Turn off heat and garnish with coriander leaves.

Serve hot with rice/puris/rotis.

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MOONG KI DAL

Ingredients:

Moong dal - 1/2 cup

Water - 1 1/2 cups

Salt - to taste

Turmeric - 1/4 tsp

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Asafoetida - a pinch

Ginger(finely grated) - 1/2 inch piece

Curry leaves - 1 sprig

Green chilli(finely chopped) - 1-2

Lemon juice - 1 tbsp

Coriander leaves(finely chopped) - 2-3 sprigs

Method:

Wash the moong dal. In a pressure cooker, add water, turmeric and dal. Cook for 2 whistle sounds.

Heat oil in a small pan, add the mustard seeds and allow them to sizzle.

Add asafoetida, ginger, green chilli and the curry leaves. Cook for a minute and add it into the daal.

Also add salt to taste and 1/2 cup water if required.

Cook the daal for a few minutes to let it come to a boil.

Add lemon juice and coriander leaves, mix well and serve.

Enjoy with rotis, or with rice.

DAL ROTI

Ingredients:

Wheat flour/Atta - 2 cups

Moong ki dal(leftover or fresh) - 1 cup

Salt - to taste

Red chilli powder - to taste

Onion(finely chopped) - 1 small (optional)

Coriander leaves(finely chopped) - 1 tbsp

Oil - 1 Tbsp

Method:

Heat leftover dal till luke warm.

Add salt, red chilli powder,onions and coriander leaves and mix well.

In a large bowl, add chapati flour. Slowly mix in dal a little at a time and start to knead until a medium firm dough is formed.

Coat the dough with a few drops of oil, cover and let it rest for 15-30 mins.

Knead the dough and divide it into golf ball size balls.

Roll out each ball into 6 inch diameter circular discs.

Place the roti onto a hot tawa or skillet and cook until bubbles start to form.

Flip roti onto the other side and cook for another 30 seconds.

Press the roti with a spatula to cook evenly and to puff up. Smear oil/ghee on both sides.

Keep roti in an insulated container and repeat process for remaining rotis.

Serve hot with pickles or raitha.

SWEETENED COCONUT MILK

Ingredients:

Coconut milk - 1 cup

Jaggery - 2 tbsp

Method:

In a kadhai,add 2 tbsp of water and jaggery.Boil until the jaggery melts.

Drain the jaggery solution and add to the coconut milk.

Heat the coconut jaggery solution for few secs on lowest temp. Donot boil else the milk will curdle.

Serve warm with idiyappam or appam.