Green Chutney ( Mint and Coriander )

Green chutney or hari chutney is most commonly used dip for many kinds of appetizers like samosas , kababs, tikkas, pakoras, bhajjis and many more.

It is a very important ingredient in chat ( Indian Street Food ).
It can also be used as a sandwich spread and it tastes yum..

So here are the ingredients for the same :

Mint Leaves - 1 bunch
Coriander Leaves ( Cilantro ) - 1 bunch
Green Chillis - 3-4 ( to taste )
Ginger - 1 inch
Garlic - 3-4 cloves
Chopped onions - 1/4 cup
Roasted jeera - 1/2tbsp
Lemon Juice - 1 tbsp
Sugar - 1/2 tbsp
Salt - to taste

Directions:

• Grind all the ingredients in a blender with very little water to make a smooth paste.
• The chutney is ready. wow, its a one step procedure. So now you know its so simple and so fast :)

Variation :

• To one cup of chutney ,add 3/4 cup of curd ( avoid lemon juice ). This goes extremely well with kababs or tikkas.

Enjoy !! :)

Methi Dal

Lentil is one of the main items on the daily menu of an Indian household.
Fenugreek Leaves cooked with Lentils, is a dish full of nutrients and is very good for your kids.

Ingredients :

• Toor dal - 1 cup
• Water - 3 cups
• Fresh Methi leaves - 1 bunch
• Onion - 1 small
• Tomato - 1 medium
• Ginger Garlic Paste - 1 tbsp
• Green Chillies - 1-2
• Red Chilli Powder - 1/4 tbsp
• Curry Leaves- few
• Mustard Seeds - 1/4 tbsp
• Cumin Seeds - 1/4 tbsp
• Hing - a pinch
• Turmeric Powder - 2 pinches
• salt - to taste
• Oil or ghee - 2 tbsp
• Chopped Cilantro - for garnishing

Directions :

• Pressure cook dal and methi leaves with water and turmeric powder for 3-4 whistles ( till the dal is cooked )
• Let the cooker cool before you open it.
• Now in a pan, heat oil or ghee, add mustard seeds, let them splutter, then add cumin seeds, slit green chillies, hing and curry leaves.
• Add chopped onions, ginger garlic paste.
• When you see onions turning transparent, add chopped tomatoes.
• Add red chilli powder. Fry till the oil or ghee separates.
• Now add this to the cooked dal and methi.
• Add salt to taste and mix well.
• garnish with chopped cilantro.

Goes well with both chapatis as well as plain rice.

Variation :
You can avoid onions and tomatoes, and add tamarind pulp intead of tomatoes for sourness.
Enjoy !! :)

Cabbage Raita

Cabbage Raita made of cabbage and yogurt is a very tasty form of raita.
I learnt this recipe from a Maharashtrian friend of mine.
Lemme share it with you all ...

Ingredients :

• Yogurt - 2 cups
• Grated Cabbage - 1 cup
• Minced Green Chillies - 1-2
• Oil - 1 tbsp
• Mustard seeds - 1/4 tbsp
• Black Pepper Powder - 1/4 tbsp
• Roasted Cumin Seeds Powder - 1/4 tbsp
• Salt - to taste
  
  Directions :
• Beat Yogurt to get a smooth consistency.
• Add salt, pepper powder and minced green chillies.
• Add grated or very finely chopped cabbage.
• In a small pan, heat oil and add mustard seeds and let them splutter.
• Add this to the raita.
• Sprinkle roasted cumin seeds powder .

Serve chilled with rotis or parathas.

Enjoy !! :)

Cucumber Raita / Zucchini Raita

Cucumber Raita , made of cucumber and yogurt goes well with rotis and parathas .
Zucchini Raita is made in a similar way, hence I am clubbing both in one recipe.

Just replace Cucumber with zucchini .

Here's the recipe for the same :

Ingredients :

• Yogurt - 2 cups
• Grated Cucumber or chopped zucchini- 1 cup
• Green Chillies - 1-2
• Roasted Cumin Seeds Powder - 1/4 tbsp
• Black Pepper Powder - 1/4 tbsp
• Chat Masala - 1/4 tsp ( optional )
• Finely Chopped Cilantro - 1 tbsp
• Salt - to taste

Directions:

• Beat yogurt to get a smooth consistency.
• Add salt, black pepper powder and mix well.
• Peel the cucumber or zucchini and grate it or finely chop it (as you prefer ). Add this to the yogurt and mix well.
• Add minced green chillies and sprinkle roasted cumin seeds powder over the raita.
• I like to add little bit of chat masala, however this is optional.
• Garnish with very finely chopped cilantro.

Enjoy !! :)

Boondi Raita

Boondi Raita goes extremely well with rotis, parathas or naans.
Boondi is easily available in Indian stores and hardly takes 2 minutes to make the raita.

Ingredients :

• Yogurt - 2 cups
• Boondi - 1/2 cup
• Red chilli powder - 1/4 tsp
• Roasted Cumin Powder - 1/2 tsp
• Black Pepper - 1/4 tsp
• Salt - to taste

Directions :

• Beat yogurt to get a smooth consistency.
• Add salt, black pepper powder and chilli powder and mix well.
• Add boondi to yogurt and mix well.
• Roast the cumin seeds and powder them.
• Sprinkle this powder of cumins seeds on the raita.

Tip : Add boondi to the yogurt just before eating so that they are crispy.

Enjoy !! :)

Rasgulla

Rasgulla is a very famous bengali sweet. However the fans of rasgullas are not restricted to Bengal itself.. its liked by many people accross the country.
As a child I loved this sweet and always wondered how it was made.
Surprisingly , I found that it is very simple to make at home.
It is made of home made paneer.
I shared its recipe with a few friends of mine and dang.. I got a positive responce from all who tried.
It is very easy, and a must try. so, here you go ...

Ingredients :

For Rasgullas:

• Milk - 4 cups
• Lemon Juice( or vinegar ) - 1 tbsp

For Syrup:

• water - 41/2 cups
• Sugar - 1 1/2 cups ( or 2 cups if you like more sweet )
• Essence - 2-3 drops ( Optional )

Directions:

• Boil Milk and add lemon juice or vinegar to it , so that the milk fat is separated from water
• wait for a minute and drain the water through a muslin cloth.
• Keep that paneer covered for aboout 5-7 minutes
• Then, kned the paneer with hands for a minute, this will bring it together.
• Now make small balls out of it and keep aside.
• Now in a pressure cooker , take water and mix sugar to it and bring it to boil.
• Add any essence you like ( this is optional )
• Add paneer balls to this syrup and pressure cook for around 6-7 minutes or just 1 whistle.
• Let the cooker cool before you open it.
• Refrigerate the rasgullas and serve chilled.

Isn't it so simple... try it out and surprise your family and friends.

Enjoy !! :)

Coconut Rice

This is a South Indian recipe for coconut rice.

Ingredients :

• Rice - 2 cups
• Water - 4 cups
• Grated Coconut - 1 cup
• Chopped Ginger - 1 tbsp
• Chopped green chillies - 2
• Cashew Nuts - 10
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Green Chillies - 2-3
• Urad Dal - 1 tbsp
• Chana Dal- 1 tbsp
• Curry leaves - few
• Ghee - 3 tbsp
• Red Whole Chilli - 1
• Hing ( asafoetida ) - a pinch
• Chopped cilantro - for garnishing

Directions:

• Boil rice in water and keep aside.
• Heat ghee in a pan , add mustard seeds, after they splutter add cumin seeds, pieces of red whole chilli and hing.
• Now add Chana dal, roast it till it gets golden brown, then add urad dal and cachew nuts.
• Add chopped green chillies, curry leaves and chopped ginger.
• Now add grated coconut and gently stir for a couple of minutes.
• Add boiled rice and salt to taste. Mix well.
• Garnish with chopped cilantro.

Enjoy !! :)

Coffee

Ingredients :

Milk -1 cup
Cardamom powder - 2 pinches
Indian coffee - 3/4 -1 tsp ( depending on how strong you like)
Sugar - to taste

Directions:

• Mix sugar and coffee, add 1-2 tsp water and churn well.
• Add little more water and and churn till it turns fluffy. keep aside.
• Heat milk , add 2 pinches or cardamom powder and bring it to boil.
• Pour milk in the cup which has coffee .
• Serve hot.

Enjoy !! :)

Lassi

Nothing like a glass of chilled lassi on a hot summer afternoon.
Try this recipe out , it is so refreshing.

Ingredients :

Yogurt ( curds ) - 3 cups
water - 3/4 cup
Crushed Ice - 1 cup
sugar - 8-10 tbsp
Cream - 3 tbsp
Almonds - for garnishing

Directions:

• Add sugar, yogurt and crushed ice into a blender and blend till smooth and fluffy.
• Transfer it into a glass and garnish with cream and grated almonds and serve chilled.

Its as simple as that.

Variations:

• You can add 1 tbsp of rose essence to it.

Tip : Refrigerate it till its chilled as it tastes the best when its chilled.
Enjoy !! :)

Masala Chai ( Tea )

Ingredients:

Water - 2 cups
Milk - 1 cup
Sugar - to taste
Tea leaves - 3 tsp
Black Pepper - 2-3
Cloves - 2
Green Cardamom - 2-3
Ginger - 1/2 inch

Directions:

• Heat water and add black pepper, cloves, crushed cardamom and crushed ginger.
• Add tea leaves and bring it to boil.
• Add milk and bring it to boil again.
• Turn off the flame after a couple of boils, strain the chai into cups and serve it hot.

Enjoy !! :)

Stuffed Omelette

Omelette - a bachelor's delight :)
My husband says, he cooked only omelette everday before marriage when he had to live away from home.

So here are the Ingredients for a rich stuffed omelette :

Eggs - 2
Finely Chopped onion - 3 tbsp
Finely chopped tomatoes - 3 tbsp cup
Yellow , green and red bell peppers - 1/4 cup
Chopped Green Chillies - 1
Red Chilli Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Oil - 2tbsp
Oil spray
salt - to taste
Grated Cheese - to taste

Chopped Cilantro - for garnishing

Directions :

• Beat the eggs in a bowl. Add salt and red chilli powder to it and mix well.
• Heat oil in a pan , add chopped green chillies, finely chopped onions and saute them just for a minute till translucent.
• Now add chopped tomatoes, chopped red, green and yellow bell pepper, till they are half cooked . Remove it an a plate. We need it to be crunchy, so do not cook till soft.
• Now clean the same pan with a kitchen napkin or take another pan and spray some oil on it and let it heat.
• Pour the beaten eggs on the pan in such a way that it spreads evenly on the pan.
• Let it settle for a minute and turn it upside down.
• Now spread the vegetable mixture on the omelette evenly .
• Sprinkle grated cheese, black pepper powder on the vegetable mixture.
• Turn the omellete half way.
• Garnish with chopped cilantro.

Serve hot . Enjoy !! :)

Palak Paneer

Palak Paneer is considered to be one of the delicacies in North India made of Spinach and cottage cheese. It goes extremely well with naan, roti , jeera rice or pulav.

Ingredients :

• Spinach - 2 bunches
• Paneer ( cottage cheese ) - 100 grams or as many as you like
• onion - 1 medium
• Tomato - 1
• Butter - 3 tbsp
• Bay leaves - 2-3
• Cumin Seeds - 1 tbsp
• Black Pepper powder - 1/4 tbsp
• Ginger Garlic Paste - 1 tbsp
• Green Chillies - 2
• Garam Masala - 1/2 tbsp
• Oil/Butter - 3 tbsp
• Salt - to taste
• Heavy Cream - 1/2 cup

Directions :

• Boil spinach in some water for 7-8 minutes. Grind it to a paste when it cools.
• Heat butter in a pan and fry bay leaves , slit green chillies, and cumin seeds
• Add finely chopped onions and ginger garlic paste, saute till onions turn transparent.
• Add finely chopped tomatoes and cook till tomatoes are mashed up.
• Add salt, black pepper powder, garam masala . Stir well.
• Add ground palak and cook on low.
• In another pan, heat oil and fry paneer cubes till they turn golden brown.
• Now add these paneer cubes to palak. Cook it covered in medium flame till the butter separates. This is when you know that the curry is cooked.
• Add the fresh cream and cook for just another minute or two just to incorporate the cream well with the gravy. 
• Transfer it to serving bowl and garnish with grated paneer, and a small cube of butter.

Tip : You can put raw paneer cubes instead of frying them. That tastes good as well.

Note : There is a belief that tomatoes mixed with palak is not good for people having kidney stones. I would not be able to tell you how far that is true. You might want to do some research on that. If You believe so, then you can avoid tomatoes and instead add amchoor powder to the curry.

Enjoy !! :)

Bread Poha

Ingredients :

Bread - 5-6 slices
Onions - 1 medium
Tomatoes - 1 small
Cumin Seeds - 1/4 tbsp
Mustard seeds - 1 /4tbsp
Green chillies - 2-3
Curry Leaves - few
Chana dal - 1 tbsp

Potato - 1/2 ( optional )
Ghee - 2 tbsp
Turmeric powder - 2 pinches
Chopped Cilantro - for garnishing
Salt - to taste

Directions :

• Toast the bread slices in a toaster applying ghee on both the sides, till its golden .
• Cut them into small cubes.
• Now heat ghee in a pan and add mustard seeds and wait till they start to splutter.
• Add chana dal and cumin seeds.
• After chana dal turns light brown in color, add curry leaves, chopped green chillies and turmeric powder.
• Now add chopped onions and fry till golden brown.
• Add chopped tomatoes and very finely chopped potato and cook till the ghee is separated, then add salt.
• Add the cubes of bread and mix well .
• Garnish with chopped cilantro.

Tip : You can add 1/2 tsp of sugar to it, if you like.

Enjoy !! :)

Poha

Poha is very common breakfast made of pressed rice ( atukulu , in telugu )

Ingredients :

• Pressed rice - 1 cup
• Oil - 2 tbsp
• Mustard seeds - 1/2 tbsp
• Chana Dal - 1/2 tbsp
• Peanuts - 6-8
• Urad dhuli - 1/2 tbsp
• Hing - a pinch
• Curry leaves - few
• Chopped Onions - 1/2 cup
• Diced potatoes - 1/4 cup ( optional )
• Turmeric powder - 2 pinches
• Lemon juice - 1/2 tbsp
• Chopped Cilantro - for garnishing

Directions :

• Soak pressed rice in water for abour 3 minutes and drain water using a colander.
• Heat oil in a pan and add mustard seeds and wait for them to splutter .
• Add chana dal and peanuts and roast them till they are cooked well.
• Now add urad wash and roast till golden brown, then add a pinch of hing.
• Now add Curry leaves and slit green chillies.
• Add chopped onions, turmeric powder and small diced potatoes. ( Potato dice shud be very small is size so that it can be cooked well and fast )
• Add the pressed rice to it and mix it well so that its colored yellow evenly.
• Add lemon juice , mix well.
• Garnish with chopped cilantro.

It can be eaten with curds ( yogurt )

Enjoy !!

Sooji Upma

Sooji upma is a very commonly made South Indian breakfast.

Here's the recipe :

Ingredients:

• Sooji ( Semolina ) - 1 cup
• Water - 2-3 cups
• Chopped Onions - 1 small
• Vegetables - 1/4 cup ( Peas, Chopped Carrots, beans or cauliflower )
• Curry leaves - few
• Cumin Seeds - 1/4 tbsp
• Mustard Seeds - 1/4 tbsp
• Chana Dal - 1tbsp
• Urad dal - 1 tbsp
• Peanuts - few
• Cashew Nuts - few
• Chopped Ginger and garlic - 1 tbsp
• Green Chillies - 1-2
• Hing ( asafoetida) - a pinch
• Oil - 2 tbsp
• Salt - to taste
• Chopped Cilantro - for garnishing

Directions :

• Heat oil in a pan and add mustard seeds. When they splutter add cumin seeds.
• Add peanuts and chana dal and cook in low flame till they change color to slight reddish brown.
• After the peanuts are cooked, add cashew nuts, urad dal and cook for just a minute till they turn slight brown in color.
• This is when you add chopped ginger and garlic, sliced green chillies and curry leaves.
• Add a pinch of hing for a wonderful South Indian flovour.
• Add chopped onions and saute them till they turn transparent.
• Add chopped vegetables and saute for a couple of minutes.
• Add water ( for 1 cup of sooji, add 2 or 2 1/2 cups of water ) , add salt and bring it to boil.
• Now add sooji to boiling water while stirring continuously to avoid formation of lumps.
• Cook till all the water is absorbed and then turn off the flame and cover the upma for a couple of minutes and let it rest.
• Garnish it with Chopped cilantro.

Serve it hot with coconut chutney or peanut chutney or sambar or pickle..

Enjoy !! :)

Gobhi Manchurian - Dry and Gravy

Gobhi manchurian can be made dry as well as with gravy.

Dry gobhi manchurian is good if had as appetizer and the gravy is goes well with the hakka noodles or fried rice.

Ingredients :

For dumpling :

• Cauliflower Florets
• Cornflour - 1tbsp
• Pepper powder - 1/2 tsp
• Chilli Sauce - 1/tbsp
• Ginger paste - 1/2 tbsp
• Water - 1/2 cup

For Sauce :

• Soya sauce - 1 tbsp
• Chilli paste -1 tsp
• Green chillies chopped - 1-2
• Pepper powder - 1 tbsp
• Chopped garlic - 1 tbsp
• Chopped ginger - 1 or 2 tbsp
• Chopped Spring onions -1/2 cup
• Salt - to taste
• Ajinomoto*
• oil ( sesame preferred ) - 4 tbsp
• Vegetable stock ( for gravy ) - 1 cup
• Cornflour. - 1tbsp

Directions to make gobhi dumplings :

• Mix cornflour in water, add pepper powder, chilli sauce and ginger paste to the mixture.
• No need to add salt as you will have salt in the sauce, however if you wish you can add very little salt to this mixture.
• Dip the couliflower florets into this mixture so that they are coated from all the sides and deep fry them.
• Remove them from oil when they change color to slight reddish brown.

Directions to make sauce :

• In a wok, add sesame oil ( or vegetable oil ), heat it, and add finely chopped ginger, finely chopped garlic.
• Add chopped spring onions, green chillies, black pepper powder, soy sauce, chilli paste, ajinomoto, very little salt.
• The sauce is now ready for dry manchurian.

To make dry manchurian :

• Add the gobhi dumplings to the sauce and toss them.
• The sauce should be just enough to coat the dumplings on all the sides, and its ready .

To make gravy manchurian :

• To the sauce mentioned above, add some vegetable stock.
• Add some more soy sauce and some more salt.
• Add some cornflour in little water and make a paste.
• Add this paste of cornflour to the sauce . This will thicken the sauce for gravy.
• Add the gobhi dumplings to this gravy and your gravy gobhi manchurian is ready.
• Garnish with chopped spring onions.

Coconut Chutney - 2

This is yet another style of coconut chutney which goes well with hot plain steamed rice.

Ingredients :

• Cocunut - 1/2
• Tamarind pulp extract - 1/4 cup
• Red whole chillies -3-4
• Turmeric powder - 1 pinch

For Tadka ( tempering )

• Mustard Seeds - 1 tbsp Oil - 2 tbsp
• Urad dal - 1tbsp
• Hing ( asafoetida ) - a pinch
• Curry leaves - few

Directions :

• Grind grated coconut with tamarind pulp , whole red chillies and turmeric powder.
• Add just enough water that the consistency of the chutney is paste like.. not too thin.
• Add salt to taste.

For Tadka :

Heat oil in a small pan , add mustard seeds, wait till they splutter, then add urad dal, hing, curry leaves. Turn off the flame when the urad dal changes color to light brown.

• Add this tadka to the chutney and mix well.

Eat this chutney with plain steamed rice.

Coconut Chutney - 1

This Preparation of coconut chutney is very famous in South India . It is served as a dip or side dish for idli, dosa , upma, vada and many more..
Check out the recipe for the same ..

Ingredients :

• Grated fresh coconut - 1 cup
• Chopped Ginger - 1/2 tbsp
• Green chillies - 3-4
• Tamarind Juice - 1 tbsp
• Dhalia - 1/4 cup
• Oil - 2 tbsp
• Salt - to taste

for tadka (tempering) :

• Mustard seeds - 1 tbsp
• urad dal - 1 tbsp
• Red whole chillies - 1
• Curry leaves - few
• Hing ( asafoetida ) - a pinch

Directions :

• Grind coconut, green chutney, dhalia, ginger and tamraind juice with little water.
• Add salt to taste.
• Adjust the consistency of the chutney according to your wish. so add water if you want it not so thick.

for tadka :

In a small pan heat oil, add mustard seeds and let them splutter. Then add, pieces of whole red chilli, hing, urad dal and curry leaves. Turn off the flame when urad dal changes its color to light brown.

• Add this tadka to the chutney and mix well.

Serve it with hot idlis or dosas or upma.

Enjoy !! :)

Turai curry ( Ridge Guard )

This is the easiest recipe of ridge guard and can be prepared in just 15 minutes.

Ingredients :

• Ridge Guards - 2 long
• Onion - 1 large
• Green Chillies - 3-4
• Oil - 2 tbsp
• Jeera ( cumin seeds )- 1 tsp
• Mustard Seeds - 1 tsp
• Turmeric Powder - 2 pinches
• Garam Masala - 1/2 tbsp ( optional )
• Salt - to taste

Directions :

• Peel the skin of the ridge guards and chop them.
• Heat oil in a pan and add mustards seeds, after they splutter add jeera ,onions and green chillies. Saute them till onions are transparent.
• Add turmeric powder .
• Add chopped ridge guard and garam masala and cook covered on medium-low flame.
• Add salt to taste.
• Keep Stirring occasionally and turn off the flame when the oil is released.

Variations :

One of my Maharashtrian friends said that they grate the ridge guard instead of chopping. You might want to try that as well.

Enjoy !! :)

Aloo Beans Curry

Here is the simple recipe of potato and beans curry, which goes well with chapati or plain rice.

Ingredients :

• Aloo ( Potato ) - 2 large
• Beans - chopped - 1/2 lb
• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tbsp
• Green Chillies - 3-4
• Oil - 2 tbsp
• Cumin seeds ( jeera ) - 1tbsp
• Onions - chopped - 1 medium
• Turmeric Powder - 2 pinches
• Cilantro - 1/2 cup
• Salt - to taste

Directions:

• In a pan, take oil , heat it and add cumin seeds and chopped green chillies.
• Add chopped onions and saute them till transparent and add turmeric powder.
• Add diced potatoes and chopped beans.
• Cook it covered on medium - low flame .
• When it is half cooked, add corinader powder , cumin powder and salt.
• Cover and cook till its tender.
• Garnish it with chopped cilantro.

Variations :

1. You can add grated coconut , when it is half cooked.
2. You can add chopped tomatoes after the onions are sauted.

Enjoy !! :)

Vegetable Manchurian - Dry and Gravy

Veg manchurian is one of my fav.... I can never go to a chinese restaurant and not order manchurian.

So just wanted to share my recipe with you all.. check it out :

Ingredients :

For dumpling :

Finely chopped Vegetables like :

Carrots

Cabbage

cauliflower

beans

( or some more vegetables u like , say bell pepper, celery )

Black Pepper powder - 1tbsp
Cornflour - 1tbsp
Chopped chillies - to taste
Chopped ginger - 1tbsp

Chopped spring onions -1/2 cup

Soya souce - 1 tbsp

Chilli paste - 1 tsp

Ajinomoto*
salt - to taste

Egg - 1

For Sauce :

Soya sauce - 1 tbsp
Chilli paste -1 tsp
Green chillies chopped - 1-2
Pepper powder - 1 tbsp
Chopped garlic - 1 tbsp
Chopped ginger - 1 or 2 tbsp
Chopped onions -1/2 cup

Salt - to taste

Ajinomoto*
oil ( sesame preferred ) - 4 tbsp
Vegetable stock
Cornflour. - 1tbsp

Directions to make dumplings :

• Grate all the vegetables and mix them in a mixing bowl
• Now queeze the water out of the vegetables and save this water which can be used as vegetable stock for the gravy later.
• To the grated vegetables, add salt, ajinomoto, black pepper powder, grated ginger, soy souce, chilli paste, spring onions ,cornflour, and one egg.
• Mash all these ingredients together. Egg helps the mixture to bind together but that is totally optional. Cornflour is a binding agent too. 
• Make small dumplings out of this mixture.
• Deep fry these dumplings till they turn golden brown in color.
• Dumplings are ready.

Directions to make sauce :

• In a wok, add sesame oil ( or vegetable oil ), heat it, and add finely chopped ginger, finely chopped garlic.
• Add chopped onions, green chillies, black pepper powder, soy sauce, chilli paste, ajinomoto, very little salt, spring onions.
• The sauce is now ready for dry manchurian.

To make dry manchurian...

• Add the vegetable dumplings to the sauce.
• The sauce should be just enough to coat the dumplings on all the sides, and its ready ...

To make gravy manchurian ...

• To the sauce mentioned above, add some vegetable stock which we had kept aside in the begining.
• Add some more soy souce and some more salt.
• Add some cornflour in little water and make a paste.
• Add this paste of cornflour to the sauce . This will thicken the sauce for gravy.
• Add the vegetable dumplings to this gravy and your gravy manchurian is ready.

Tip : Dry Manchurian is good for appetizer.

Gravy Manchurian is good with Hakka Noodles or Fried Rice.

Variation :

You can make Gobhi Manchurian in a similar way. The sauce preparation would remain same. Check out the recipe to make cauliflower florets dumplings.

* Try to avoid ajinomoto as it is said to be " not good for health "

Enjoy !! :)

Vegetable Hakka Noodles

Chinese Hakka noodles when made in India is little different from the chinese style.

In India we add our local flavours to it like ginger ,garlic, pepper to suit our taste buds...
So here is the recipe for Indian -Chinese Hakka Noodles :

Ingredients :

Vegetarian Hakka noodle packet - 1
( there are many other flavours available in market like .. egg noodle, shrimp noodle etc - pick your fav.. )
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Thinly sliced carrots - 1/2 cup
Thinly sliced bell pepper - 1/2 cup
Thinly sliced cabbage - 1/2 cup
Broccoli - 1/2 cup
chopped Spring onions - 1/2 cup
Black pepper powder - 1 tsp
Ajinomoto* ( optional )
Salt - to taste
Soy sauce - 1 tsp
Vinegar - 1tsp
Stir Fry Sauce - 2 tbsp
oil - 4-5 tbsp


Directions :

• Cook the noodles in boiling water till its tender , say 4-5 minutes.
• Drain water and keep it aside in a plate and add 1 tsp oil to it so that they would not stick to each other.
• Now in a wok, take 4 tsp oil and add ginger, garlic, carrots, bell peppers, broccoli, cabbage, green beans ( or any other vegetable you like, like corn or mushroom, etc) and saute them on high till they are half cooked.
• Now add chili sauce ( any brand avail. in market ), soy sauce, vinegar, spring onions. Add some stir fry sauce and toss all the veggies well.
• Add the boiled noodles.
• You can add aginomoto* if yor prefer.
• Add salt to taste.
• Mix them all well till the vegetables are blended well with the noodles, say for 5-8 minutes and then turn off the flame.
• sprinkle black pepper powder depending on how spicy you prefer.

Tip * Try to avoid ajinomoto as it is said to be " not good for health" . Especially pregnant women.

Enjoy !! :)

Shahi Tukda

Shahi Tukda is a famous Pakistani/Hyderabadi sweetdish.

So here is the recipe for the same :

Ingredients :

• Bread - 4-5 slices
• Cashewnuts - few
• Raisins - few
• Almonds - few
• Pistachios - few
• Ghee - 2 tbsp
• Milk - 2 cups
• Condensed Milk - 2 tbsp
• Sugar - to taste
• Cardamom Powder - 2 pinches
• Ghee for deep frying

For Syrup :

• Water - 1 cup
• Sugar - 1 cup
• Saffron - 1/2 tsp
• Lemon Juice - 4-5 drops

Directions :

• Cut bread slices in 2 halves and let it dry for 1-2 hrs so that they turn hard .
• Now deep fry these bread pieces in ghee till they turn golden brown in color just for 15-20 seconds on each side. Keep aside.

To make syrup:

• Add sugar to water and bring it to boil.
• Add 4-5 drops of lime juice to prevent sugar from solidifying.
• Add saffron to this for a nice color.
• Syrup is ready. Keep aside.

To make rabdi:

• Boil milk on a low-medium flame and bring it to boil.
• Add condensed milk.
• Add 1-2 tsp of sugar or to taste.
• Keep stirring. It takes a long time. Be Patient :)
• Heat till the milk is thickened and reduced to 1/4th in quantity.
• Add cardamom powder for flavour. Turn off the heat. Let it cool.

To make shahi tukda :

• Soak fried bread pieces into the sugar syrup for 30 seconds and remove them in a serving plate.
• Pour the rabdi over the breads. As shown in both the pictures above, you can pour little or more rabdi depending on how you like.
• Now put all the sliced dry fruits scattered over the sweetened bread.

Shahi Tukda is ready.

Tip : You can deep fry the bread pieces in oil instead of ghee, if you wish.

Serve immediately if you like the bread to be crispy. If you like it soft then , let it soak.

Enjoy !! :)

Click here for the recipe of Double ka Meetha.
Double ka meetha is a very similar dessert from Hyderabadi cuisine.

Rava Laddu

Rava Laddu is a very tasty and very commonly made sweet, especialy in south india, on any festival.. and very easy to make, almost instantly.

My daughter loves them..

Ingredients :

• Sooji ( semolina ) - 1 cup
• Powdered Sugar - 1 cup or to taste
• Milk - 1/2 cup
• Grated Coconut- 1/4 cup
• Cashew nuts - 10
• Raisins - 10
• Cardamom powdered- 1 pinch
• Ghee - 2 tbsp

Directions :

• Take a pan and heat ghee . Add all the dry fruits ( cashew nuts , raisins , chironji ) and fry till they get golden brown in color. Keep them aside.
• Boil milk and let it cool a bit. It should be lukewarm.Keep aside.
• Now in the same ghee, roast sooji till golden brown. Transfer to a mixing bowl.
• Heat one more tbsp of ghee and roast grated coconut in the same pan till slight brown. Add this in the rava.
• If you do not have powdered sugar, powder the sugar in a grinder and add that to the mixing bowl along with rava and coconut.
• Now add the roasted cashew nuts and raisins and powdered cardamom powder to the mixing bowl too.  Mix well.
• Now add milk very slowly ( spoon by spoon ). We need not add the entire milk, we need just enough milk to be able to bind the laddus.
• Take a lemon sized portion of the mixture and bind it firmly into a laddu. Similarly make laddus of the remaining mixture and store it in an air tight container in room temperature.

At this point laddus are too soft and have the tendency to break, so let them stand for an hour so that they are little hard.

Tip : You can use water instead of milk if you have intensions of storing them for longer period.


Enjoy !! :)