Cabbage & Carrot Manchurian

Cabbage & Carrot Manchurian

Preparation time: 15 mins
Cooking time: 15 mins
Serving: 2 person

Ingredients:  
For Manchurian Balls- 

Cabbage (grated): 200 gram

Carrot (grated): 1

Corn flour: 3 table spoon 

Refined flour (maida): 1 table spoon

Salt: 1 tea spoon

Ginger & garlic paste: 1 tea spoon

Chillies chopped: 1/4 tea spoon

Black pepper powder: 1 tea spoon

Water: as required

Refined oil: for frying the balls

For Manchurian Gravy-

Garlic (finely chopped): 3-4 cloves

Ginger (finely chopped): 1 inch piece

Spring onions (finely chopped): 1/2 cup

Black pepper powder: 1/2 teas spoon

Soy sauce: 1/2 tea spoon

Corn flour paste: 1 tea spoon corn flour in 3 tea spoon water

Water: 1 cup

Vinegar: 1/2 tea spoon

Salt: to taste

Tomato ketchup: 1-2 tea spoon (to taste)

Refined oil: 2 tea spoon 
Spring onion greens (chopped): for garnishing

Method:

For Manchurian Balls-
1. Take the grated cabbage and carrot in a plate.

2. Mix all the other ingredients well in it to form a smooth mixture.

2. Divide the mixture into 10 portions and roll them in the shape of round balls with the help of corn flour, if required.
3. Fry the balls in the oil till they are golden brown from all the sides.

4. Take them out and keep aside.

For Manchurian Gravy-
1. Take the oil in pan allow it to get warm.

2. Add the finely chopped veggies in it.

3. Saute for a minute so it gets translucent (be careful it does not get burnt).

4. Add water to it and allow it to come to a boil.

5. Add black pepper powder and soy sauce in it and stir.

6. Now slowly add the corn flour and water mixture to it.

7. Stir continuously and make sure it does not form any lumps in the pan.

8. As the sauce starts thickening a bit add vinegar, salt and sugar and stir.

9. Let it simmer for a minute or so and then add the balls to it.

10. Stir well till the balls get covered with the sauce nicely or you can make them dry by adjusting the consistency of the gravy.

11. take them out in a bowl and garnish with greens of spring onions.


Our "Cabbage & Carrot Manchurian" are ready to enjoy with Fried Rice/ Noodles/ Plain Rice/ Chapati (Whatever you like to accompany with).

Note:
1. You can roll the Manchurian balls in any shape you want, I have made them round.

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Happy Cooking!! :) :)

Drumstick Curry

Drumstick Curry served hot with steamed rice

Drumstick Curry

Preparation time: 15 mins
Cooking time: 30 mins
Serving: 2 person

Ingredients:
Drumsticks- 2
Potato- 1(Optional)
Onion- 2 medium sized
Garlic- 2 cloves
Ginger- 1 inch piece
Cumin seeds- a pinch
Fenugreek Seeds- a pinch
Mustard seeds- a pinch
Fennel- a pinch
Bay leaves- 2
Elaichi- 1
Black pepper(Freshly Roasted & Crushed)-1/2 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Coriander Powder- 1/2 table spoon
Cumin powder (Freshly Roasted & Crushed)- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Mustard oil- 4 table spoon
Salt to taste
Fresh coriander leaves for garnishing


Method:
 1. Cut the drumsticks into small pieces after removing the outer tough covering with the help of a sharp knife, keep them aside after washing thoroughly with water.
2. Chop the potatoes into small cubes, wash and keep aside.

Cut veggies

3. In a grinder take onion, garlic, ginger, chilly and make a fine paste.

4. In a pan take oil and when the oil is warm enough add cumin seeds, fennel, bay leaves, mustard seeds, crushed elaichi, crushed black pepper, fenugreek seeds to it. As they start cracking add the grinder's paste to the pan and fry.
 

Condiments

5. Fry the paste till it start leaving the sides of the pan.
6. Now add turmeric powder, coriander powder and salt to it and mix well.

Condiments getting fried nicely

7. When the sides of the pan start leaving oil, add vegetables to it and mix nicely.

fried veggies full of aroma

8. Cover them with  a lid and let it cook on a low flame.

5. After 2-3 minutes check the veggies and add 2 cup water and cover with a lid, let it cook for the drumsticks and potatoes to get soften.

6. Check after 4-5 minutes, if the water has reduced to 3/2 cup & veggies have turned soft switch the flame off. Add the freshly prepared cumin powder on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

Enjoy the curry with steamed rice.
You are all set to have a delicious meal :)

Farah: Daal aur Chaawal ki namkeen gujhiya

 

Farah: Daal aur Chaawal ki namkeen gujhiya

This recipe can be used as a starter or as a main course as per your choice.
Preparation Time: 20 minutes 
Cooking Time: 15 minutes 
Servings: 2 Person

Ingredients:

For Dough:

Rice Flour-1/2 Cup                                                                                                    
Wheat Flour-3/2 Cup                                                                                                       
Salt To Taste

For Stuffing:

White Urad Daal (Soaked For 5-6 Hours)- 1 Cup
Yellow (Arahar) Daal (Soaked For 5-6hours)- 1/3 Cup    
Ginger- 2-3 Inch     
Garlic- 5 Clove  
Cumin Seeds- 2 Table  Spoon  
Asafoetida- Two Pinch  
Green Chillies- 5
Coriander Leaves Chopped- 1 Cup
Salt To Taste    

                                                                                                    

Garnishing: 

Mustard Seeds- 1/2 Table Spoon
Oil- 2 Spoon     
Onion (Fine Sliced)- 1 Small 
Red Chilly Dried- 2
Few Curry Leaves

Method: 

Dough- Mix both the flour properly with salt and water, knead it soft and make 10 small sized balls out of them so that they can be flattened individually with the help of belan keeping them thick (about 0.3 centimetre thick).

Stuffing & Main Preparation- Drain the water from the soaked grams, wash them thoroughly, put both the grams together in a mixer jar, add ginger, garlic,chilly, asafoetida, cumin seed, salt and blend without adding water to it. Do not make a paste of it. Grind it in such a way that it appears coarse still no gram is left un-crushed. After this has been bended take it out in a bowl and mix the chopped coriander to it. Divide them into 10 seperate fillings balls. Now, place a nonstick cooker over the flame with 1/4th of it filled with water, add a pinch salt to it and 2 spoon of deshi ghee and bring this water to boil.

By the time water boils, prepare the farahs. For this take the flattened roti and take one filling ball, spread it on the half portion of the roti with the help of your fingers and when spread properly fold the other half of the roti on the side where you have spread the filling and press it a bit from sides. Prepare all the farahs in the same fashion. As water seems to boil put the farahs into the cooker one by one so that they do not stick with each other. After adding all the farahs in the cooker pressure cook it till 1 whistle and switch the flame off.

After the pressure goes off the cooker, take out all the farahs and drain the water and keep them in a plate separating from each other so that they do not stick with each other.

Garnishing- in a small pain add oil, when it is hot add mustard seeds as it starts cracking add curry leaves, red chilly and onion (fine sliced)to it. When the onion becomes golden brown just switch the flame off and pour the garnishing over the farahs in plate.

Serve hot with Green Coriander's Chutney or with Alloo Tamatar ki tangy sabzi.