VEGETABLE MANCHURIAN GRAVY RECIPE

     Vegetable manchurian is one which i wanted to try after tasting in a restaurant but somehow i had a feeling that it is slightly tricky and complicated and when i tried this yesterday for lunch i felt that it is an easy one to make and they came out very perfect but somehow i couldn’t get the color of the machurian gravies served in restaurants. that may be because of addition of any food color or too much of soy sauce. But I can say that turned out very well and the taste was very nice when we had with Vegetable Fried Rice.

INGREDIENTS
FOR VEGETABLE BALLS:(yields 12 balls)

MIXED VEGETABLES*(FINELY CHOPPED)	2 CUPS
ALL PURPOSE FLOUR	4 TBLSP
GARLIC	2 PODS(FINELY CHOPPED)
GREEN CHILLI	2 NO.(FINELY CHOPPED)
GINGER	1/2 TBLSP(GRATED)
SALT	AS NEEDED
OIL	FOR DEEP FRYING

*I used carrot, cauliflower, baby corn and cabbage.

• Grate the carrots,and cauliflower.
• Mix all the ingredients in the above table except oil in a wide bowl.

• Heat oil in a kadai and make small balls out of the vegetable mixture and deep fry the balls.
• Do not add too much at a time.
• The water oozes out from the veggie is enough to bind and make a ball.
• If it is too dry then sprinkle  -2 tsp of water.

• When it becomes golden brown take out from oil and drain in a kitchen towel. Always fry the balls in a medium flame. If the flame is too high, then the vegetables will not get cooked inside..
• If it is too low, then will absorb oil.

For gravy|sauce

GARLIC(FINELY CHOPPED)	2-3 PODS
GINGER(GRATED)	2 TSP
GREEN CHILLI(FINELY CHOPPED)	2 NO
CAPSICUM (FINELY CHOPPED)	2 TBLSP
OIL	1 TBLSP
SUGAR	2 TSP
SOY SAUCE	2 TBLSP
TOMATO KETHCUP	1 TBLSP(OPTIONAL)
ALL PURPOSE FLOUR	1 TBLSP
WATER	2 CUPS

• In a sauce pan, add oil and add the garlic, ginger,green chili.
• Saute in a medium flame for a minute and add sugar to it.
• Saute it till the sugar turns light brown(this will give a nice taste)

• Now add the capsicum and saute for a few minutes . Ensure that it should not be overcooked.
• Now mix the water with all purpose flour and pour it in the sauce pan.
• check for salt and boil in a low flame till the sauce slightly thickens.Add Soya sauce to this now.
• Add tomato ketchup (if adding)at this stage and mix well.

• actually i didn’t add the tomato ketchup while making the sauce. But when i was about to click the pictures i somehow felt that the colour is too pale and added again. But i can say , both the versions turned out yummy.
• Add the balls before serving.
• I have heard that these balls will break if they stay longer in the gravy, and i wanted to try out.
• I took out a portion of gravy and dunked 3 balls in the gravy and this lasted for more than 8 hours without any breaks.

BEETROOT VADAI RECIPE – BEETROOT VADA

Masala vada with beetroots. I have first tasted beetroot vada in my friend's house in during my school days. It is similar to our Masala paruppu vadai with the addition of grated beetroots. Even if you are not a fan of beetroots, you will love this beetroot vada for sure.
Check out the Vazhaipoo vada recipe too.
  I have updated the step by step pictures of the beetroot vada recipe.

SPROUTS FRIED RICE RECIPE

FRIED RICE MADE WITH (HOME MADE)GREEN MOONG DAL SPROUTS

        As mentioned in my post  of Home made Sprouts recipe, i am sharing a recipe with moong bean sprouts which i tried from Rak's kitchen and we all enjoyed this with simple onion raitha and the best part is kids liked this very much and they wanted this for their lunch box too.

INGREDIENTS:

GREEN MOONG SPROUTS	1 CUP
BASMATI RICE	1 CUP
GINGER	A SMALL PIECE
GREEN CHILLI	2 NO
ONION	1 NO
SPRING ONION	A SMALL BUNCH
CABBAGE (CHOPPED)	1/2 CUP
SUGAR	1 TSP
SOYA SAUCE	3/4 TSP
OIL	2 TBLSP
PEPPER POWDER	1/2 TSP
SALT	AS NEEDED
CAPSICUM(FINELY CHOPPED)	1/2 CUP

• Chop the onions finely.
• Grind the ginger and garlic coarsely.

• Wash and soak the rice for 10 minutes and cook this into separate grains.
• Allow this to cool and keep it in the refrigerator for 15 minutes.

 

• In a pan add oil and add throw in the ginger chilli paste.
• Add the finely chopped onions and add the sugar and saute in medium flame till the onions turns pink.

• Add the capsicum( i used both green and red colour capsicum) and cabbage and saute for a minute in high flame.
• Add in the soya sauce and the sprouts and mix well.

• Add in the cooked rice and mix well continuously and gently without smashing the rice. Check for salt. Add the chopped spring onion (green part only)
• Switch off the flame and transfer to a serving bowl.

• This tasted so yummy and will post some more interesting recipes with moong sprouts soon.

MAWA PISTACHIO BUNDT CAKE – EGGLESS RECIPE

     When i made this Gulab Jamuns using khoya I was searching for a recipe where khoya can be used. My search ended when i saw these cute mawa | khoya bundt cake in  US Masala blog and when i met Nags a few weeks back she gave me a bundt cake pan and i wanted to use that one. So for the first time i made a Eggless bundt cake with khoya and we all thoroughly enjoyed the taste and so as my friends too.
   Thanks for this wonderful recipe aipi.

METHOD:

ALL PURPOSE FLOUR	1 AND 1/4 CUP
SUGAR	1/2 CUP + 3 TBLSP
MAWA|KHOYA(UNSWEETENED)	1 CUP
MILK	1 AND 1/4 CUP + 2 TBLSP
BAKING POWDER	2 TSP
BAKING SODA	1/2 TSP
SAFFRON	3/4 TSP
PISTACHIOS	1/2 CUP + 2TBLSP(for garnish)
CARDAMOM	1/4 TSP
UNSALTED MELTED BUTTER	1/2 CUP
ALMOND SLICES	FEW(for garnishing)

• Bring the khoya|mawa to room temperature.
• In a blender, pulse it along with milk and butter without any lumps.

• Sieve the flour with baking soda and baking powder.
• Soak the saffron in warm milk ( 2 tblsp of milk) for 15 mins.
• Mix the khoya, milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom and soaked saffron.

• Grease the cake pan and transfer this cake mixture to the pan and bake it in a preheated oven for 25- 30 mins at 150 degrees.

• Garnish with the sliced pistachios and almond slices..
• Insert a tooth pick and check out whether it is done or not.
• Allow this to cool and after 10 mins carefully invert the pan and take out the cake.

• I used a silicon bundt pan , so i didn’t grease it before pouring the batter.

• You can bake this in normal cake pan or even can bake as cute muffins too.

Home made sprouts recipe, How to make sprouts

GREEN MOONG SPROUTS
Learn how to make sprouts, with step by step pictures and video, a simple and mess free method followed in our home for more than 20 years.
   I don’t know  how i missed posting this recipe in my space, as it is a usual practice at my place to make sprouts twice in a week.  My husband and his brothers and even my mil used to eat raw sprouts everyday along with breakfast. Initially i was hesitant to eat the raw sprouts and later when i started eating them raw, i liked the taste and even slowly my kids started eating sprouts now a days. I learnt to make this easy way from my mother in law and i wanted to share the procedure of how to make Sprouts at home.
Also read the notes section without fail.
Check out some interesting recipes using sprouts:

• Sprouts tikki
• Sprouts chaat recipe

Ennai Kathrikkai kuzhambu recipe, South Indian gravy recipes

Ennai kathrikkai Kuzhambu, recipe updated with video. Ennai kathrikkai kulambu is a popular South Indian gravy, Brinjal is stuffed with freshly made spices and cooked in tamarind gravy. This is an exotic South Indian gravy pairs well with plain rice and a simple appalam. We can make this recipe without the addition of small onions and make it a no garlic no version.

Ennai Kathrikkai kuzhambu

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 20 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Brinjals stuffed with fresh spice mix and cooked in flavourful tamarind gravy.

For the spice powder
    Coriander seeds 1/2 tblsp
    Chana dal 1/2 tblsp
    Urad dal 1/2 tblsp
    Whole black pepper 1/2 tsp
     Red chili 2
     Toor dal 1/2 tblsp
     Coconut 1 tbslp (optional)
     Garlic 1 clove (optional)
Other Ingredients:     
   Sesame oil 3 tblsp + 3 tsp
    Mustard seeds   1/4 tsp
    Eggplants | brinjal 10
    Small onions a handful
    Tamarind  a gooseberry size 
    Sambar powder   3 tsp
    Turmeric powder  1/2 tsp
    Salt  as needed
    Mustard  seeds  1/4 tsp
    Curry leaves   few
                                  Video of how to make Ennai kathrikkai kuzhambu

    

METHOD:

• Soak the tamarind in hot water for 10 minutes. Extract the tamarind juice using 1 and 1/2 cup water.
• Dry roast all the items except coconut till golden brown.

• If using coconut, dry roast them separately.
• Allow it to cool and make it into a fine powder. 

• Slit the brinjals into 4 parts. Do not cut this fully.
• Stuff the spice powder into this and keep it aside. Repeat this for rest of the brinjals.

• In a pan add oil and sesame oil. Throw in the mustard seeds and curry leaves.
• Peel the skin of small onion and add this and fry till it turns golden brown color.

• Add the stuffed brinjals and fry for sometime.

• Now add the tamarind extract.
• Add in the sambar powder, turmeric powder, salt.

• Boil for 10 mins till you reach the right consistency.

• When it is done, transfer to a serving bowl and add a tsp of sesame oil on the top.
• Enjoy with any kootu of your choice.

LAUKI MUTHIA RECIPE| BOTTLE GOURD MUTHIA

GUJARATHI SNACK RECIPE

Muthia is a gujarati snack which was introduced to me by my friend and i got addicted to this healthy and delicious steamed dumplings. Few days back when I had a sudden craving for this muthias i told this to  my friend and the next day she sent a box full of yummy muthias to my place. Then next day, i asked her the recipe and tried on my own and this came out very awesome.

This can be made with many veggies, but i have tasted the bottlegourd muthias and the palak, methi muthias. Sharing the recipe of bottle gourd  | lauki muthia now.

INGREDIENTS

BOTTLE GOURD(GRATED)	1 AND 1/2 CUP
WHOLE WHEAT FLOUR	8 TBLSP
OATS	2-3 TBLSP
YOGURT	1 TBLSP
CUMIN SEEDS	1/2 TSP
SUGAR	1/4 TSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
SESAME SEEDS	1/4 TSP(OPTIONAL)
CURRY LEAVES	FEW
RED CHILLI	2 NO
GRATED COCONUT	1 TBLSP(OPTIONAL)

METHOD:

• Peel the skin of the bottle gourd and grate this in a fine grater.

• Squeeze the excess water from the grated bottle gourd( Use your maximum strength while squeezing).

• Add wheat flour, oats, cumin seeds, salt, sugar , yogurt to this and make a sticky dough.

• Make this into small cylindrical shapes.

• Steam this for 20 mins(check by inserting a tooth pick.) It should come out clean.

• When it is cool, cut this into small roundels.

• In a pan add oil and temper with mustard seeds ,broken redchilli and curry leaves.
• Add the cut muthias to this.

• Saute for a minute.
• Add the sesame seeds and switch off the flame.
• Add the grated coconut(if using) and transfer it to a serving plate.

• Enjoy hot with tea.

 

NOTES:

• As bottle gourd leaves excess water do not add much yogurt to make the dough.
• While making with palak or methi leaves more yogurt can be used.No need to use water to make a dough.
• Garam masala , redchilli powder ginger garlic paste can be added while making the dough.
• The cylindrical dumplings can be microwaved also instead of steaming and i strongly recommend this too.