Saturday, December 17, 2011

Veg Manchurian with Chinese sauce

Manchurian is our very own Indian recipe which takes front rather VIP seat in Indo Chinese cuisine. Go to any Chinese restro outside India and Manchurian cant be seen in the menu surprising rite? I guess this is the only Chinese thing that's actually "Made in India" well I am guessing Chinese are yet unaware of it otherwise so far they would have came up with Original Chinese Manchurian to retain the "made in china" tag !! well enough of jabber jabber ..

Here is what we need -

2 cups fine chopped cabbage
1/2 cup shredded carrot ( save some for sauce)
3 tbs ginger garlic paste ( divide half and save it for sauce)
1/2 cup chopped cauliflower
salt per taste
2 tbs corn starch ( 1 tbs to make dumplings+ 1 tbs for sauce)
2 tbs rice flour
1/4 cup cut green bell peppers
soy sauce
red chili sauce
1/2 tbs tomato paste
1/2 cup onion cut horizontally
tomato ketchup
oil to fry

In a mixing bowl, add chopped cabbage, carrot and cauliflower. add salt and leave it for 15 minutes. It will start to leave out water. Add rice flour and corn flour/corn starch. Rice flour adds the crunch. put ginger garlic paste.

Make small dumplings (add some water if neede) and fry it once the oil is hot enough. Take it out on kitchen paper towel to let it absorb extra oil.

To make sauce - Take 1 tbs oil, add ginger garlic, onion, bell pepper, carrot and tomato paste. Let it cook a bit for 5-7 minutes.

In a small bowl take remaining 1 tbs corn flour add some water and make a paste. Add this to the pan. add water depending on how much saucy you want. Add soy sauce ( I have dark soy so I use just 1 tbs), chili sauce and ketchup. Taste it and adjust salt and sauces.

let the dumplings rest or soak in the sauce for 20 minutes.
This is one delightful recipe; enjoy it with Noodles or fried rice !!

You can garnish it with some spring onion ..

Thursday, December 15, 2011

Instant Daal Tadka

This is delicious yet very simple recipe. It goes well with roti and rice both. I will say this is my version of Daal-Tadka.

  • 1 cup toor daal
  • 1 sp mustard seeds
  • 1 sp cumin seeds
  • pinch of turmeric
  • 1 sp red chili powder
  • 1 tbs tomato paste
  • 3-4 garlic pods
  • 1 tbs olive oil
  • 2 green chilies

Pressure cook toor daal till its very well cooked. To help daal cook faster add few drops of oil and pinch of turmeric in it while cooking.

In a pan add oil, once hot add mustard seeds and cumin seeds. Lower the heat. As it sputters add chopped garlic, chopped green chilies and tomato paste. Add red chili powder, turmeric. Put daal and add some water to make it thinner. Add salt and let it simmer for a while till it reaches desired consistency.

This is my all time, any time favorite!!


This is insanely famous street food in India - Bhel. It is a mixture of all dry snacks and puffed rice with some tangy, spicy chutneys. I know the description itself is drooling. I always have tamarind chutney handy as Bhel hankering is very common in my house .. Lol

here is what we need -

  • puffed rice
  • mix snack from Indian store ( I like farsan, papdi, gathi and nylon sev)
  • Tamarind chutney
  • 1 sp red chili powder
  • 1 tbs masala peanuts ( I got this from a farmer's market )
  • salt per taste
  • 1/2 red onion
  • 1 tomato

Microwave puffed rice for 30 sec to a minute to get that crunch in the bhel. This is the most important step in making bhel.

Fine chop onion and tomato.

Mix everything together. You can put handful of every snack.

Add 2-3 tbs Tamarind chutney, chili powder ( you can add green chili paste too but red chili powder works for me ), Give everything a good mix. I know you gotta add some more tamarind chutney right? Me too :-) Go right ahead !!

garnish with cilantro, nylon sev and masala peanuts.. Delightful !!!!!!!!

Garden Burger

Burger King & Burger Queen .. right? well fries on the side would go so well but I wanted to go easy on the caloriess :-)

Making Burger is all about making the right tasting patty. I know it is way easier to buy frozen patties but I hate those. :-(

so lets first get started with making patties -

Amongst the places those serve delicious vegetarian burgers with veg patties "Subway" tops my list. So wanted to make one very similar tasting to subaway footlong patty. I will say "Not bad girl" or lemme go easy on myself and say "you go girl" :-)

For patties Gather -
1 big potato
1 small red onion
6-7 baby carrots
beans & corn frozen mix
spinach leaves
nutrela soy crunch
2 tbs olive oil
1 tbs ginger garlic paste
1 sp of red chili powder
2 tbs of corn starch
1 tbs garam masala powder

Well, Boil 1 big potato, Chop 1 small red onion, chop 6-7 baby carrots, take out handful of beans & corn frozen mix and lastly handful of blanched spinach leaves ( Spinach brings so much flavor ) ok are you with me so far? Nice!

To blanch the spinach; I would cut some handful leaves and microwave it for 4-5 minutes.

I have got this nutrela soy crunch from Indian store. Soak handful of those in warm water for 15 minutes. Squeeze out the water and try to crumble it a bit.

In a pan add 2 tbs olive oil. Add 1 tbs ginger garlic paste, chopped onion and chopped carrots. add frozen mix of green beans & corns.Add microwaved spinach. Put 1 sp of red chili powder.

In a mixing bowl mash boiled potato, add soaked soy crunch. Add sauted veggies. Put 2 tbs of corn starch, salt and 1 tbs garam masala powder.

Make medium size patties. shallow fry it till dark brown as it brings crunch to the patties.

Now its time to cut veggies you need to put in your Garden Burger. I like red onion, Cucumber, tomatoes and Lettuce. And a cheesy cheese slice !!

Add spoonful of Mayo, honey mustard and ketch up on one slice.


Sunday, December 11, 2011

Sauted Broccoli

I know it is the simplest making but I wanted to add this on my blog as many of my friends ask me what do I make outta this cauliflower family green veggie.

I LOVE broccoli as it gives me my dietary fibre and it is so flavorful. I usually make this as a side to daal-rice dinner as they make a perfect trio.

Well separate the florets. chop 2-3 garlic pods. slit 2 green chilies

In a non-stick pan add 2 tbs olive oil. Add garlic, green chilies and in a minute put broccoli florets. Add salt and black pepper. constantly keep stirring. Cover it with lid in between for a few minutes and give good stirs. It takes 7 minutes to cook.

Aloo Ragda Chaat

This is my all time favorite food. I can gobble this for snack or dinner as it is heavy and healthy both.

Well to be honest with you; I don't have a picture of serving dish as I had strong hankering to taste it and decided to chuck the picture. I know .. sorry :-(

Here is what we need -

Lets identify this -

I got chopped onion, tomato and cilantro

I got 2 small boiled, mashed potatoes

I have Indian store bought nylon sev

I have Indian store bought green chutney

I  got Tamarind chutney

And lastly I have my Ragda - Soak the white chana ( Not the chickpeas - It is smaller in size than chick pea & it doesn't have the head like chickpea, it is plain round ) overnight. Pressure cook it to 4 whistles as we really want it to lose it texture and if it doesn't mash it a bit. Add 1 sp garam masala powder, 1/2 sp chili powder and salt to it.

What are we waiting for - Grab a serving plate. Add potato, add ragda like 2-3 laddle full, put onion, tomato, cilantro, Add very little green chutney. Add 2-3 spoons tamarind chutney and finally top it with handful of sev. ummmmmmmmm irresistible guys .. trust me!!

Dry Gobi Sabji

The key to making good Gobi or cauliflower is cooking it just right. If it gets over cooked it will lose its texture and the taste both; well under cooking will hold the texture but would have raw flavor. I feel cooking it without water just makes it so perfect.

Here is what we need -

  • cauliflower
  • 1 medium onion
  • 1 tomato
  • 2 tbs tomato paste ( I use Kroger's brand )
  • 4 garlic pods
  • 1 tbs red chili powder
  • pinch of turmeric
  • salt per taste
  • 2 tbs olive oil or make it 3 if you are making a bigger batch
  • 1/2 sp cumin seeds
  • 1/2 sp garam masala powder
  • 1/2 sp onion-garlic red chutney ( you can buy this at any Indian store )

Lets get started -

separate the florets and cut them into half or bite size pieces (not too small though).

Fine chop garlic, onion and tomato

Heat oil in a pan; once hot add cumin seeds. Add garlic. Let it turn slightly brown. Put onion, turmeric and chili powder. Add tomato paste. Give it a good stir.

Add tomato and salt. In 2-3 minutes add cauliflower.

Cook it on medium heat. This needs occasional stirring otherwise the sabji might burn at the bottom.

Cook it without lid otherwise it will turn soggy.

In 10 minutes add garam masala powder and onion-garlic red chutney. These spices bring in the whole flavor.

Serve it with roti or rice.

Wednesday, December 7, 2011

Aloo Sabji

Aloo or potato sabji goes well with Roti, Dosa, bread or Puri. This is very quick to make & potatoes are readily available at all seasons. Potato is dietetically scandalised but once a while it is absolutely healthy to eat potatoes. This devil's food is a great way to avoid binge eating as it helps you keep full for a longer time. Spuds are a great source of fibre, vitamin B..

Well gather 1 small onion, cilantro, 2-3 garlic cloves, mustard seeds, turmeric, oil, curry leaves, green chilies, salt and potatoes.

Pressure cook potatoes & after cooling cut them or mash them in big chunks.

Chop onion, chilies, garlic and curry leaves. Heat 1 tbs oil in a pan. Add mustard seeds; once they sputter add chopped veggies, turmeric, cilantro and salt. I like to add a little lemon juice too. Finally add potatoes and give it a good mix.

Enjoyy !!

Tuesday, December 6, 2011

Methi Paratha

This is one of my favorite kinda paratha. Methi or Fenugreek is bitter in taste so the first thing is to get rid of its bitterness; to do that chop fresh methi leaves and soak it in water for 15 minutes. Squeeze out the water and take the methi leaves in a mixing bowl.

For this preperation the ingredients vary as per your liking but I use this -

1/2 bunch of fresh methi or fenugreek
2 cups wheat flour
1/2 cup besan or chickpea flour
1/2 sp ajwain
1/2 sp cumin & coriander powder (I like to make it fresh by dry roasting & grinding the cumin+coriander seeds)
pinch of turmeric
1 sp red chili powder
1 sp ginger garlic paste
salt per taste

Knead everything with yogurt to make a soft dough and roll slightly thick parathas using rolling pin.

Fry these on the griddle by dropping a little oil by the side.

Serve it hot with yogurt, pickle or chutney !!

Monday, December 5, 2011

Patra Leaves Sabji

Colocasia  or Patra leaves or in regional way "Aloo" is very Traditional Maharashtrian dish.

Here is what we need -

  • 3 to 4 Patra leaves
  • handful of peanuts
  • handful of chana daal
  • 2 green chilies
  • pinch of turmeric
  • salt per taste
  • 1 lemon size tamarind
  • 1 tbs oil
  • 1 tbs jaggery

Preparation -

Soak peanuts and chana daal in warm water for 5 to 6 hours. Wash the leaves and chop them. I make this curry in pressure cooker. It saves a lot of time and cooks well.

Soak tamarind for 1 hour. And extract the pulp.

In a pressure cooker add oil. Once hot add slit green chilies. Put soaked chana daal and peanuts. Put turmeric. Add chopped leaves, tamarind pulp, jaggery and salt.

Pressure cook it till 3 whistles. It gives wonderful aroma as the sabji itself is so flavorful.

This goes very well with Chapati. Bone Appetit!!

Stuffed Paniyaram - Chinese Style

I wanted to eat Indo Chinese Manchurian the other day however the oil in it .. sigh* so I decided to get the Chinese flavor with my favorite Paniyaram.

To check how to make Paniyaram please visit my another post - How to make Paniyaram

Well to make Chinese style paniyaram you need - Paniyaram batter for sure :-) apart from that ..

  • Soy sauce
  • hot chili sauce
  • carrot
  • onion
  • tomato
  • green chilies
  • green peas
  • green bell pepper
You can add or avoid any of the ingredient as per your liking. I love mushrooms but PJ doesn't so this time I did not add Mushrooms but it goes well.

This is the batter after adding fine chopped veggies and sauces. You can add 2 green chilies; it brings a lot of flavor to the dish.

Put some oil in each compartment and put a spoonful of batter. The heat should be on Medium.

Flip the side and put little oil again.

Well Enjoy!!!!!!!!!!!!