Gobi manchuria

Ingredients

GOBI MANCHURIAN

1 medium-sized cauliflower broken into florets

2 tbsp cooking oil

1 medium-sized onion,

finely chopped1 tbsp garlic,

finely chopped1 tbsp ginger,

finely chopped1 tbsp green chili,

finely chopped½ tbsp corn flour mixed with 2 tbsp of water

Salt, to taste

2 tbsp Soy Sauce

2 tbsp Tomato-chili sauce

½ cup of coriander leaves, finely chopped

onion, finely chopped for garnish

Method for batter:

½ cup all-purpose Flour

¼ cup Corn Flour

¼ tsp red chili Powder

salt, to taste

Method

Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.Heat the oil in a pan and deep fry florets till golden brown. Set aside.Heat 2 tablespoons of oil in a pan. Add the chopped onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add green pepper, soy sauce, tomato-chili sauce and salt.Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick.Add the fried cauliflower florets and cook for another 2-3 minutes.Garnish with chopped spring onions and coriander leaves.Serve with tomato chilli sause n sliced oniond and lemon juice

pani puri

For pani puri:

PANI PURI

5 cups water

1 cup Fresh mint,chopped

1 cup Fresh coriander,chopped

5 Green chillies

1 tablespoon gud(Jaggery)

2 tablespoons Tamarind pulp

1 tablespoon black salt

1 tablespoon powdered jira

FOR THE SWEET CHUTNEY:

1 cup Gud(jaggery)

1cup tamarind pulp

Dates1 cup

1 teaspoon powdered Jira

Half teaspoon red chilli powder

FOR FILLING THE PURI

Half cup Potatoes Boiled and chopped finelyHalf cup boiled Black chickpeas(kale channa)

FOR THE PANI:

Add all the ingredients and liqiudise in a blende mix to get the pani .

FOR THE SWEET CHUTNEY:

Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

Serve like any other pani puri:-

Cracking the top of the puri and filling it with the potato,channa,sweet chutney ,onions and pani.

Schezwan noodles

Ingredients:

SCHEZWAN HAKKA NOODLES

1 Packet Hakka Veg Noodles(if possible use Ching's Secret Hakka Noodles)

1 tea-cup Cabbage-shredded

1 large carrot-sliced

1/2 cup capsicum-sliced

2 Spring Onions-chopped

4 Tbsp Oil(if possible use Olive Oil)

5-10 Tbsp Schezwan Sauce

Salt to taste

Method

Boil 8 cup of water in a large pan, let the water bubble.2. Drop the noodles and boil them for only 2 minutes. The noodles are cooked aldent.Drain the noodles and spread on a flat surface and toss in 1 tea-spoon of oil on the noodles to prevent sticking. Heat oil in a frying pan on a high flame.Add vegetables and stir-fry. Add Ching's Secret Schezwan sauce, noodles and stir for 2-3 minutes(Adjust salt and Schezwan sauce as per taste) and serve hot garnished with chopped spring onions.

veg soft noodles

Ingredients:

VEGETABLE SOFT NOODLES

1 package Hakka Noodles (Ching's brand from the Indian store)

beans - Washed and chopped lengthwise

1 Carrot - Washed, Peeled and chopped lengthwise

1 Green Bell Pepper - Washed and Chopped lenghtwise

1 cup shredded cabbage

1 bunch Spring onions - Washed and chopped

2 green chillies

Salt to taste

ginger-garlic - chopped - 1 tsp

Soya sauce - 1 tbsp

Red Chilli Sauce or Green Chilli Sauce

Method:

Boil water in saucepan. When the water is boiling, drop the noodles into the water. Cook noodles Al dente - till almost done, for about 2 minutes! Drian all the water in a colander. Add about 2 tsp oil to the noodles, toss and spread on a platter to cook. This ensures the noodles are not sticky.Meanwhile in a wok or a pan, add 1 tbsp oil. On high heat, add the chopped ginger-garlic, green chillies and the green beans and carrots. Stir fry for a minute, then add the chopped cabbage, the chopped bell pepper and the spring onions. Stir fry for one more minute. Add the salt and soya sauce. Lower the heat add the cooked noodles and toss. Mix well.If you prefer it spicy, add the chilli sauce and mix well.Serve hot with manchurian or plain garlic sauce.

dahi puri

Ingredients:

DAHI PURI
Pani puris- 1 pkt
Green chutney

Tamarind chutney

sweet chutney

Crushed cumin powder

Red chilli powder

Salt

Chopped coriander

beaten curds

1 cup sev

Boiled potato chopped

Onion finely chopped

Boiled chickpeas

Method

Choose puris which have puffed.
Make a hole on one side by giving a sharp tap with index finger.
Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates.
Pour fresh beaten curds to cover each puri.
Drizzle a bit of green,sweet and tamarind chutneys
Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander.
Serve immediately.

Veg Samosa

Ingredients:

VEGETABLE SAMOSA

For Cover:

1 cup all purpose flour (Maida)

Water to Knead dough2tbsp oilLittle salt1/4th tsp.

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

1/2 cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

1/2tsp Ginger (crushed)

1tbsp coriander finely chopped

Few chopped Cashews (optional)

1/2tsp Garam masala

Salt to taste

Red chili powder to taste

1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:
For Cover:
Mix all the ingredients (salt, oil ) except water.
add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Chole Bhatura

CHOLE BATURA

To Make Baturas:

Make a dough using
2 cups regular flour

1/4 cup Yogurt

1 small potato, boiled and mashed

2 tbsp ghee/oil

1/2 tsp baking powder

salt to taste

Method:

Add warm water or flour, as required. Knead into a soft pliable dough. Keep aside for about an hour.When ready to make, roll out golf ball sized dough balls into about 2 mm thick rounds and deep fry.

Chole:

Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender. Take care not to overcook. Drain the water and separate one cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.

Veggies2 cups of finely chopped ripe, juicy tomatoes1 onion, finely chopped lengthwise

Seasoning1 tablespoon of Chana masala powder (Badshah from an Indian store)

1 teaspoon of red chilli powder and

salt to taste

¼ teaspoon of turmeric

coriander - for garnish

Method:

Heat one teaspoon of peanut oil or ghee in a large pot over medium heat. Add and toast ¼ teaspoon each- cumin and mustard seeds. When seeds start to pop, add the onion, and cook until translucent. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one to two cups of water. Stir to combine.

Serve hot with batura sliced onions,lemon and garnish with coriander.

Veg cutlet

Ingredients :

VEGETABLE CUTLET'S

Carrot -4

potatoes - 4

Green Peas - 1 cup

Onion - 1

Green chillies - 5 to 6

Ginger,

Red Chilli Powder,

Garam Masala powder,

Salt

Coriander leaves - a small bunch

Oil to fry.

Method:

Take 1 cup peas, add 1/2 spoon garam masala powder. Finely chop carrots. Take whole potatoes. Cook these 3 in separate vessels, in the cooker.
fry chopped onions, chopped green chillies and chopped ginger.
Then add the cooked peas and carrots.
Add chopped coriander, salt to taste. Remove from Flame.
Peel potatoes, mash them and add to this prepared vegetable.
Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.
Dip the shaped cutlets and dip them in bread crumbs. Can directly dip the cutlets in bread crumbs.
Spread these cutlets on a large plate and refrigerate them for 1/2 hour.
Then Deep fry them in hot oil.

Serve hot with tomato chilli ketchup lemon and sliced onions

Ragada pattis

Ingredients:

RAGADA PATTIS

dry yellow peas-1 glass.

onions-3.

tomato-2.

chilli powder-1 1/2 teaspoon.

garam masala-1 teaspoon.

cinnamon-2.

cumin seeds-2 tbsp.

bay leaf-2.

oil-4-5 tbsp.

potatos-6.

green chillies-8.

ginger-2 inch.

salt-to taste.

chilli powder-2 1/2 teaspoon.

coriander leaves-1 bunch.

tamarind-20 pieces.

jaggery-1/4 glass.

Method:

For the Ragada

Soak the peas for 12 hrs and pressure cook for 20 mins.
Grind the onions and tomatoes separately.
Grind 1 inch ginger and 3 green chillies.
In a kadai take 4-5 tbsp oil and heat.
Then add 1 tbsp cumin seeds,cinnamon,bay leaves.
After 2 mins add onions.
Once they turn golden brown add the tomatoes.
Once this is cooked add the pressured cooked peas, 2 teaspoons salt, 1-1/2 teaspoon chilli powder and 1 teaspoon garam masala powder.
Cook this well and keep aside.

For the Pattis
Pressure cook 6 potatos and peel their skin and mash them well.
Dry grind 5 green chillies & 1 inch ginger.
Then add this to the mashed potatos.
After this add 1/2 teaspoon chilli powder and 1 teaspoon salt.
Remove the sides of the 6 bread slices and wet them lightly in water.
Mix them with the above mixture.
Take a little of this mixture in your hand to make a ball and flatten it.
After doing this with all the mixture deep fry them in oil till they are brown and crispy.
Keep them in a plate.

For coriander chutney

Grind 1 bunch coriander leaves with 3 green chillies and 1/2 teaspoon salt.

For tamarind chutney
Soak the 20 pieces of tamarind in water and squeeze them completely in water.
Roast 1 teaspoon jeera in a kadai.
Add the tamarind water,jaggery, 1 teaspoon salt and 1/2 teaspoon chilli powder and boil it till it thickens.

For Serving

Cut one onion into small pieces.
In a plate in which you are going to eat first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney

Aloo tikka

Ingredients:

ALOO TIKKA

3 large boiled aloo (potatoes)

1 tsp salt or as per taste

1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked

1/2 tbsp ginger

1/4th tsp garam masala

1/4th tsp salt

Red chili powder to taste

Method :

Take the cooked peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball. Now
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd

Sev puri

SEV PURI RECIPE

Ingredients:

10 - Flat Puris (crisp)

1 cup Fine Sev

1/2 cup chopped Onion (Pyaj)

1/2 cup Curd (Dahi)

3 tblsp Tamarind (Imli) Chutney3 tblsp

coriander Leaves (Dhania Patta) Chutney

1/2 cup boiled Potato (Aloo)

1 tblsp Chaat Masala

1/2 tsp Red chili pepper (Lal Mirchi)

1/2 tsp Cumin Seed (Jeera)

Method:

Arrange the puris on a plate make a hole in each puri in the centre.
fill with a few chopped boiled potato cubes.
add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..

Bhel puri

BHEL PURI

Ingredients :

Puffed rice 4 cups

sev 2 cups

fried ground nut 1 cup

Onion 1 no finely chopped

Tomato 2 nos finely chopped

Mango 1/2 cup finely chopped.

Carrot grated 1/4 Cup.

Cucumber 1/2 Cup finely chopped.

Potatoes 2 nos boiled,peeled & cubed

salt,chilli pwd acc to taste

Green chutney
sweet chutney

Method :

For Green chutney:

coriander 1/2 bunch

green chillies 6

salt & lemon juice.

Blend all the above to a fine paste & reserve.

Sweet/sour chutney:

Tamarind extract 1 cup

Pitted Dates 1/2 cup

Brown sugar 1 Tbsp.

Cumin Powder 2 tsp.

Chilli Powder 2 Tsp.

Salt Acc to taste

Boil the above till they reduce by half & cool.Grind it to smooth consistency.

For Bhel poori:=

mix all the ingredients & serve in an individual plates immediately.In case of entertaining keep everything seperately in individual bowls & let the guests mix them by themselves.Garnish with sev and coriander on top