Wednesday, 27 June 2012

Mixed Vegetable Manchurian in gravy

I love this Manchurian with gravy...I always use to eat this kind of gravy Manchurian in one of the hotel with fried Rice before my marriage..I still remember that taste....and when I goggled about the recipe..I got a lot... I read every thing and then prepared all mixed recipe in one....which came out very well... S here is the result...


For Veggie Balls:
Cabbage: 1 cup very finely chopped/grated
Carrot: 1/2 cup grated
Green chillies: 2 finely chopped
Spring Onions only green Part 3-4 finely chopped
Ginger garlic paste 1TBSP
Salt to taste
All purpose Flour: 4-5 tsp
Corn Flour: 3-4 tsp

For Manchurian Sauce:
Dark Soy Sauce: 2 tsp
Corn Flour: 2-3 tsp(stir in a cup of cold water)
Green chilli sauce: 1 tsp
Tomato Sauce: 3-4tsp
Vinegar: 1 tsp
Salt to taste

Other ingredients:
Cooking oil/sunflower oil for deep frying the veggie balls
Spring onion chopped 2-3 for garnishing(only green part)

Take finely chopped cabbage, carrots, green chilly and spring onion in a big mixing bowl. Add all the remaining ingredients like both flours,salt and ginger garlic paste and knead to mix them well. There will be enough moisture in the mixture to bind it well so no need to add extra water to make dough.

Now, prepare little balls (smaller than a lemon), and deep fry them on medium flame until golden brown. Keep aside.

For the sauce, add all the ingredients under Manchurian sauce in a thick bottom pan , stir them together and turn on the heat. Let the mixture boil until it becomes thick as a sauce.


Assemble the balls in a dish and pour the sauce over them and stir until the sauce coats the balls. Garnish with spring onion greens.

This dish can be served as an accompaniment with Chinese Veg Fried Rice or any kind of noodles.

Monday, 18 June 2012

Mango Dessert/Mavin Hannina Rasayana----Father's Day Spcial

Mango is my fav fruit in fact I can say that its my whole family's fav fruit..and I know its a fav fruit of all .......and mango season is not complete with out this 'Rasayana' in our community..Even though its very simple and easy recipe ....the flavor in this desseret is very very nice.....and it tastes very very yummyyyyyy....

So thought of preparing on Father's Day.......

Happy Father's Day to all Dad's....This is dedicated to all of them...

Nice Ripe Honey mango 5no's
Fresh grated coconut 1 small cup
Cardamam 3-4(powdered)
Jaggary 2TBSP(use more as per taste,,if u need more sweet)
Cold milk(boiled) 1 1/2 glass
water if required(use if it very thick)
a pinch of salt


Peel of the skin of mango like below

take a pan add milk, cardamon powder,salt and jaggary,stir well.Now chop the mango in to small pies. and add in to this milk..

Now add the fresh grated coconut in a blender and make smooth paste by adding enough water.

Give a good stir.transfer in a serving bowl ,,garnish with saffron....Serve immidiatly....

This will go along with poori,Doosa or any kind of Rooti,chapati.........

Or can serve in the lunch as dessert.....
Note: For more taste can keep in the fridge before serving for 2-3hours......

Linking this recipe to below event by Akila


Monday, 11 June 2012

Tomato Spicy Salsa--Mexican Tortilla Chip Dip

Last long week end we had lots of fun..had been to sea side and enjoyed a lot...but this week end was not got was full rain rain..we spend the week end almost in side the house only..I had Tortilla chip in my kitchen cupboard...and my hubby told me ...want to have some thing spicy and crunchy for tea i planed to prepare this dip for the tortilla chips....

And the result was very good and we all liked it very much...and also it so easy and simple to prepare....quick recipe tooo..

white onion chopped 2
Ripe tomato, chopped 2 Big
Garlic clove mashed 2-3 pod
Jalapeno sliced 2-3 or can used green chilly 2-3 chopped
salt as per taste
olive oil 1 tsp to fry the veggies
1/2 tsp sugar(optional)

pickled olive chopped 5-6
Roasted cumin powder 1/2 tsp
1 Tb fresh lime juice
2 Tbs finely chopped fresh cilantro(Optional I have not used it)
olive oil 3-4 TBSP
Heat 1tsp oil in a pan add mashed garlic and fry for a min then and add chopped onion and tomato fry for 2-3 mins and turn of the heat and let it get cool for 10 min,,,,

Once it is cool add this in a blender along with cum in powder,Jalapeno slice,olive chopped, salt and use pulse to mix them all,,,,do not make smooth pure,,,,,,,

once done transfer it to a bowl,,,, and add lemon juice,olive oil and 1/2 tsp of sugar if the tomato is acidic.Combine all the ingredients in a mixing bowl. Garnish with finely chopped fresh cilantro(only if u like to do so)
Chill for about 30 minutes before serving,,,,,

chilled spicy salsa is now ready to serve..

Friday, 1 June 2012

Banana Muffins(egg less)

OK friends I m back after long long time again..... May months Egg less Baking Challenge was Preparing egg less banana Muffins.....I already posted one version of banana cake in my this is 2 nd version and this time I prepared as muffins......

This time's challenge was bit banana only use to make egg less cake in most of the recipe,,,but still I tried adding other egg re placer like Ground flax seed milk, yogurt and Nutella..

Even thought it seems easy..when I prepared for first muffins sunk after it is been idea why this happened? may be i used more I tried it again today,,and it came out here is the recipe


1 cup whole meal all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1large bananas, mashed
1 small cup of milk and yogurt together
3TBSP brown sugar
2TBSP of white sugar
1TBSP of ground Flax seed
4-5TBSP of sunflower oil
1/2 fresh lemon juice
1TBSP Nutella

How to prepare:

Sift together the flour, baking powder, baking soda, and salt; set aside. add 2-3TBSP of warm water to ground flax seed and set aside

Combine mashed bananas,yogurt,milk, and sunflower oil in a large bowl.and mix them together now add sugar, soaked ground flax seed,Nutella and lemon juice and again mix to make a soft batter,now fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Preheat oven to Gas mark 4/350 degrees F/175 degrees C. Coat muffin pans with non-stick spray, or use paper liners.

Bake in preheated oven. Bake mini muffins for for 25 to 30 minutes according to the oven u use.....and once tooth pick is coming clean from the muffin take the muffins out from the oven and let it cool down for 5-10 mins.......

Now enjoy the muffin with tea or coffee....

Linking this recipe the below event