Veg Manchurian Indo-Chinese Style TOP - 10 - VEG RECIPES

Veg Manchurian Indo-Chinese Style

Introduction:         Indo Chinese food was the Vegetable Manchurian . The manchurian balls are made using finely chopped / minced mixed vegetables. Mixed vegetable Manchurian is mixed veg deep fried balls, which is cooked in hot, sweet and sour Chinese sauce. This can be a staple and very popular food.              

Ingredients:

   Step - 1:

• 1 cup grated cabbage
• 1/2 cup grated cauliflower
• 1 medium size grated capsicum
• 1/2 cup grated carrot
• 1/2 cup finely chopped green spring onion
• 1 tsp each grated ginger - garlic 
• 1-2 tsp crushed black pepper
• 4-5 tbsp all purpose flour
• 3 tbsp corn flour
• Salt as per taste

Step -2:

• 2-3 tbsp finely chopped onion
• 2 tsp grated ginger -garlic
• 2 tbsp julienne cut ginger
• 2 tbsp chiffonade cut cabbage
• 1 tbsp  length wise cut spring onion white
• 2-3 tbsp chopped green onion
• 2 tbsp chopped /paste green chilli
• 3-4 tbsp hot,sweet-sour red chilli sauce
• 3-4 tbsp tomato ketchup
• 2-3 tbsp vinegar
• 4-5 tbsp dark soy sauce
• 2 tbsp corn starch
• Salt & sugar as per taste
• 1/2 cup of oil for frying -cooking

Procedure:

Take a bowl and mix all ingredients from step -1 

and make a sticky dough

Now cut the dough equal 20-24 small balls

Now heat oil in a wok /kadai  on high flame 

fry these veg balls until medium golden color .

After that take out the fried balls in a bowl /plate

Now add this remaining oil gradually chopped

 onion ,grated ginger-garlic, and chopped green chillis 

and saute them until light golden color

After that add hot & sweet red chilli sauce,

tomato ketchup, dark soy sauce and mix well 

on low flame.

Now dilute the corn starch with vinegar and add 

into the wok and mix well . 

Then add 3-4 cup of veg stock /water, cabbage

and white spring onion and mix well.

Now add Veg Manchurian balls in the sauce.

Cook on high flame. When the sauce becomes

thicker then put off the gas.

After that sprinkle julienne ginger and 

chopped green onion on top.

Ready to serve Veg /Vegetable Manchurian Indo-Chinese Style with 

Fried Rice, Nun or Paratha.

                                                                    

Serves:  4-5

                                      Next Jugal Bandi In Buttery Red Curry----------->

Gobi , Bagara Style Now TOP - 10 - VEG RECIPES

Gobi , Bagara Style

Introduction:     Bagara Gobi / Cauliflower in a Hyderabadi Peanut Sauce, authentic curry.       

Ingredients:

• 1 big size gobi cut into big chunks
•  3 tbsp raw peanut
• 2 tbsp coconut scrape
• 2 tbsp sesame seed
• 2 tbsp dry / fresh curry leaves
• 1/2 tsp mustard seed
• 1/2 tsp cumin seed
• 1/4 tsp fenugreek seed
• 3-4 cloves and green cardamom
• 1/2 inch of cinnamon, 2 sticks
• 2 bay leaves & 1/2 mace
• 2 tbsp ginger -garlic paste
• 1 big size finely chopped onion
• 2 tbsp finely chopped green chillis
• 1/2 cup of yogurt
• 2 tbsp tamarind pulp
• 2 tbsp jaggery/ gur or sugar as par taste 
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
•  1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder                                                    
• 1/2 tsp garam masala powder
• 2-3 small pieces of charcoal
• 1-1/2 tsp salt / as per taste
• 1 cup of white oil for frying & cooking        

Procedure:

Heat 1/2 cup of  oil in a wok and fry the gobi / 
cauliflower chunks until light golden color.

 Heat 2 tbsp oil in a wok / kadai  add pea nut, coconut,

 and sesame seed and saute them in low flame for 1-1/2

 mins .

 And grind them with oil and 1/2 cup of water and

 make a thick and light crunchy paste. 

Heat oil again in a wok and add all whole spices and when they 

stop crackling then add curry leaves and ......

Then add one by one after 2-3 second onion, green chillis,
ginger - garlic paste and saute them.

Add turmeric, kashmiri red, cumin and coriander powder 
and 1/4 cup of water and mix well.

After then add pea nut paste and salt and saute them
for 1-2 mins in medium flame. Now add yogurt,  hing /
 asafoetida and tamarind pulp and mix well now add 
water and whern the gray start to boil  then add jaggary
 and mix well.

After that add fried cauliflower /gobi and  garam masala
 powder and mix well carefully.

When gravy becomes thicker then put off the gas .
After that ignite the charcoal.Now place a small bowl 
top of the curry and put in to that ignited charcoal 
and 1/4 tsp ghee / butter / oil  and cover the curry for 3-5 mins.

After that bagara cauliflower / gobi is done.

Now ready to serve Bagara Gobi with Roti, Paratha or Nun.

Serves:  5-6

Next Veg Munchurian ------>

Cashew Capsicum White Curry Top -10 -VEG RECIPES

́́Cashew Capsicum White Curry

Introduction:     Cashew capsicum curry is floverfull and tasty common South Indian Konkani weddings-its prepared with Tindora , potato, and......

Ingredients:

• 1 cup medium cube cut capsicum
• 1 cup half boiled medium cube cut potato                                
  
• 1/2 cup of cashew nuts
• 2 tbsp melon seeds
• 2 tsp poppy seeds
• 5-6 green chillis[as per taste]
• 1/2 tsp cinnamon powder
• Salt - sugar as per taste
• 1/2 tsp cumin seed
• 2 bay leaves-cinnamon stick
• 2 tbsp oil -1 tbsp butter

Procedure:

In a grinder make a thick paste with cashew,

 melon, poppy seeds, and green chillis.

Now heat oil in a wok / kadai and add cumin 

seed and bay leaves. When they stop crackling,

Then add potato cubes, and sauté them, now add capsicum.

Now add salt and cashew paste . Sauté and mix well together.

When the sabzi becomes tender then add sugar and 

cinnamon powder. Now put off the gas .

Now add butter And ready to serve Cashew Capsicum Curry with 

Roti, Nun, or Paratha .

Serves:  3-4

                 Next Bagara Gobi---------->

Baingan Bhartha Now TOP - 10 - VEG RECIPES

Baingan Bharta [Panjabi Dish]

Introduction:      Baingan bharta is a South Asian dish bearing a resemblance to baba ghanoush.  Baingan bharta is well known dish of India. This classic dihs is prepared by using roasted baingan or eggplant or brinjal .

Ingredients:

• 1 fresh baingain / bringal /egg plant
• 7-8 green chopped chillis
• 6-7 garlic, 2 inches ginger greated
• 1 big size onion - tomato finely chopped 
• 1 hand full fresh chopped cilantro
• 2 pinch of turmeric powder
• 1/2 tsp kashmiri red chilli powder
• 1/2 tsp dry mango powder[optional]
• 1/2 tsp cumin seeds
• 1 rice spoon of  mustard oil
• Salt as per taste

Procedure:

Slit the baingan / eggplant lengthwise to check whether

the brinjal is spoilt . Now coat the brinjal  a few drops of

 oil, now roast on gas stove with roaster on medium flame.

  

After that put off the gas and take out the roasted brinjal  
in a plate and let it cool for 10 mins. 

Then peel its roasted jacket, but always dip your hand in water.

Now separate the danthal from the brinjal, but store it for decoration.

Now make a fine baingan keema with knife  / grinder.

Now heat oil in a wok / kadai and add cumin seed.
When it stops crackling then add chopped onion.

Saute  the onion till light golden color on medium flame.
 Then add chopped ginger-garlic, green chillies, tomato
and all powder masalas and salt,and saute the masala
 for 2-3 mins. 

After that add mango powder and brinjal keema / chopped brinjal.
stir and mix well the brinjal keema with onion-tomato masala.

After that add chopped cilantro and mix well.

Now put off the gas. Make a brinjal shape with brinjal keema

 masala, and add its danthal.

Now ready to serve Baingan Bharta with Roti, Paratha, Nun.

Serves: 2-3

 
                                Next Cashew Capsicum curry------>