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.

This is off to Akila's Dish name starts with H

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.

KALACHANNA ALOO SABZI

Ingredients:

Potatoes - 1 small

Kalachanna - 1/4 cup

Onion(chopped) - 1 small

Tomato(chopped) - 1 medium

Salt - to taste

Tumeric powder - 1/4 tsp

Garam masala powder - 1 tsp

Coriander leaves(finely chopped) - 3 tbsp

Oil - 1 tbsp

Method:

Soak kalachanna overnight. Pressure cook the channas for 5-6 whistles.

Meanwhile boil,peel and chop the potatoes.

Heat oil in a pan and add chopped onions. Saute until translucent.

Add tomatoes,salt,tumeric powder,garam masala powder. Saute until mushy and oil separates.

Mix well cooked channa and potatoes. Boil for 8-10 mins.

Turn off heat and garnish with coriander leaves.

Serve with idiyappams or rotis.

IDIYAPPAM

Ingredients:

Raw rice - 3 cups

Salt - To taste

Water - 2 cups

Coconut(grated) - 3-4 tbsp

Method:

Soak the rice for 2-3 hours. Drain and keep aside for an hour.

Grind into fine powder and seive thrice.

Roast the powder until a line can be drawn with the roasted powder.

In a bowl, add 2 cups of roasted flour and salt. Bring the 2 cups of water to a boil.

Add water little by little to the flour (as required) and mix well without forming lumps.

Put a small quantity of dough into the murukku achu(smallest holes pattern).

Press the dough on the idly moulds greased with oil. Add grated coconut on top of the idiyappam.

Steam for 8-10 minutes. Serve warm with coconut milk or any vegetable dish.

This is off to Srivalli's Breakfast Mela.

SAMOSA

Ingredients for stuffing:

Potatoes - 2 medium

Greenpeas - 1/4 cup

Cashewnuts(chopped) - 1 tbsp

Cumin seeds - 1/2 tsp

Fennel seeds - 1/4 tsp

Green chilli(finely chopped) - 1

Salt - to taste

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin powder - 1/4 tsp

Asafoetida - a pinch

Lemon juice - 1 tsp

Coriander leaves(chopped) - 2 tbsp

Oil - 2 tbsp

Ingredients for covering:

All purpose flour - 1/2 cup

Semolina - 2 tsp

Salt - to taste

Carom seeds(ajwain) - 1/2 tsp

Water - 2 tbsp + 1 tsp

Oil - 2 tbsp

Oil - for deep frying

Method:

Boil, peel and chop the potatoes.

Heat oil in a pan, add cumin,fennel seeds and asafoetida.

As they splutter, add greenchillies and cashewnuts. Fry until nuts are golden brown.

Add greenpeas,salt,turmeric,red chilli,coriander,cumin and garam masala powder. Stir for 1-2 mins.

Add potatoes and coriander leaves. Mix well and cook for 3-4 mins.

Cool the mixture and add lemon juice. Mix well and keep aside.

In a bowl, mix all purpose flour,semolina,salt,ajwain and oil. Mix so that all the oil is incorporated well.

Add water little at a time and knead to smooth yet firm dough. Cover with a moist towel and keep aside the dough for 20-30 mins.

Divide the dough into golf sixed balls.

Roll out each ball into an oval shape. Cut into two halves to get semicircles.

Take one semicircle and moisten all the edges with few drops of water.

Bring the two corners together to shape a cone in such a way that the vertex lies in the middle of straight edge.

Stuff the cone with a tbsp of the potato masala and seal the edges.

Heat oil(medium-high heat) in kadhai and deep fry 2-3 samosas at a time till golden brown.

Serve samosas with mint chutney, tamarind chutney or tomato ketchup.

This is off to Radhika's CBB Series # 3- Evening tiffin

ROSE MILK

Ingredients:

Milk - 2 cups

Sugar - 2 tbsp

Rose essence - 1 tbsp

Red food color - a pinch

Method:

Boil the milk and cool to room temp. Freeze 1 and 1/2 cups of milk for an hour. Refrigerate the rest 1/2 cup milk.

In a blender, add the frozen milk,chilled milk,sugar,rose essence and red color.

Pulse for 2-3 sec so that all the ingredients gets blended well and becomes frothy.

Pour into glasses and serve immediately.

Note:

Rose milk powder or syrups available in stores can be replaced for rose essence and food color.

This is off to Food palette series pink

PAV BHAJI

Ingredients:

Potatoes(chopped) - 1 large

Carrot(chopped) - 1 medium

Cauliflower(cut into florets) - 1 cup

Bellpepper(chopped) - 1/2 small

Green beans(chopped) - 10-12

Green peas - 1/4 cup

Onions(finely chopped) - 1 medium

Tomatoes(finely chopped) - 2 medium

Greenchilli(finely chopped) - 1-2

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Salt - To taste

Pav bhaji masala - 1 1/2 tbsp

Lemon juice - 1 tbsp

Coriander leaves(chopped) - 3 tbsp

Oil - 2 tbsp

Butter - 1 tbsp

Pav bread or Hamburger bun - 8-10

Butter - as required

Method:

Pressure cook the chopped potatoes,carrot,cauliflower,greenbeans and green peas along with a cup of water.

Drain the excess water and keep aside. Mash the cooked vegetables using a masher.

Heat oil in pan,add green chillies and onions. Saute for 3-4 mins.

Add ginger paste and saute for 2-3 mins. Add bellpepper and saute for another 2-3 mins.

Add salt,turmeric powder,red chilli powder and pav bhaji masala. Mix well.

Add tomatoes and cook until soft and mushy. Add mashed vegetables along with drained water. Reduce the heat and continue cooking for 15 more mins.

As the gravy thickens, turn off heat. Garnish with butter(1 tbsp),lemon juice and coriander leaves.

Lightly toast the pavs or buns with butter. Serve the warm bhaji with pav and chopped onions.

RED BELLPEPPER CHUTNEY

Ingredients:

Red bell pepper(chopped) - 1

Tomatoes(chopped) - 1 large

Green chillies - 2-3

Ginger - 1 inch piece

Tamarind - small gooseberry size

Curry leaves - 2 sprig

Salt - to taste

Oil - 1 tbsp + 1 tsp

Mustard seeds - 1/2 tsp

Method:

Heat oil(1 tbsp) in pan . Add tomatoes and fry on very high heat until they soften a bit on the edges.

Add the bell pepper, ginger, green chillies, curry leaves(1 sprig) and continue to fry on very high until the edges char a bit and the vegetables have softened.

Cool completely and grind with tamarind and salt. Add a little water if necessary to grind.

Heat oil(1 tsp) in pan and season mustard and curry leaves. Add seasoning to the chutney.

Serve with dosa/idlis.

MOOLI PARATHA

Ingredients:

White radish/Mooli - 1 large

Onion (finely chopped) - 1 medium

Coriander leaves (finely chopped) - 1-2 tbsp

Salt - to taste

Garam masala powder - 1 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/2 tsp

Sugar - 1/2 tsp

Cumin seeds - 1/2 tsp

Butter/oil - 1 tbsp

Dough :

Wheat flour/atta - 1 1/2 cups

Maida/All purpose flour - 1/2 cup

Salt - 1 tsp

Oil - as required.

Method:

Wash, peel and grate radish into small pieces in grater or chopper.

Heat butter/oil in a pan and temper cumin seeds.

Add onions and saute till pink. Add radish and saute until raw smell disappears.

Mix salt,red chilli powder,garam masala ,coriander powder,sugar and coriander leaves.Saute for anther 3 mins and remove from flame.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.

Set aside covered for 10 minutes. Make 8-10 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.

Place a portion of filling on one disc and spread out evenly.

Place the other disc on top of this. Seall edges by pressing with hand.

Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.

Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.