Wednesday, August 24, 2011

Tuesday, August 23, 2011

Vegetable Manchurian

This is another easy and a popular Chinese dish. This also happens to be one of S's favourite dishes when it comes to Chinese cuisine. This dish can be served both as a starter or it can be paired with fried rice and served as main course as well.
This recipe is adapted from Tarla dalal's easy Chinese cooking. I have made a few changes by including chopped capsicum in the recipe. These little vegetable balls that are soaked in soya sauce based gravy can tickle anybody's tongue. Do give this recipe a try. I am sure you will love it!!

Vegetable Manchurian recipe:
Preparation time- 20-30min
Cooking time- 10min
Serves- 4


For the veg balls
Finely chopped cabbage- 1 cup
Grated Carrot- 1/2cup
Spring onion whites- 1-2tbsp
Finely chopped capsicum- 1
Corn flour- 2tbsp
All purpose flour- 2tbsp
Salt to taste
Garlic- 3-4 cloves, finely chopped
Green chilli-1, chopped fine
Oil for deep frying
For the sauce
Garlic- 4-5 cloves finely chopped
Ginger- 1"piece, finely chopped
Soya sauce- 1tbsp
Corn flour- 1 tbsp, dissolved in 3tbsp of water
Salt to taste
Sugar- 1/4tsp
Vegetable stock- 1 cup
Spring onion greens to garnish


For the balls:

  • Mix all the ingredients except oil in a bowl and mix well. 
  • Shape spoon fulls of the dough to form lime sized balls. If you find it difficult to shape the balls, then sprinkle a tea spoon or two of water to bind the mixture
  • Heat oil in a wok and deep fry the balls till golden brown. Drain on an absorbent paper and keep aside.
For the sauce:
  • Heat a tbsp of oil in wok and add the chopped ginger and garlic and fry on high heat till the raw smell goes.
  • Add the vegetable stock, soya sauce, salt and sugar and allow the mixture to boil for a min.
  • Add the corn flour mixture and allow the mixture to simmer for a few min.
  • Just before serving, add the vegetable balls to the sauce and boil the mixture for a couple of min and serve immediately.
Note: If the balls disintegrate while frying, then add some more corn flour to the dough and continue to fry.

Wednesday, August 17, 2011

Black and white Wednesday- Chillies

These black and white chillies are my contribution to Susan's Black and white Wednesday event


Kaaju Paneer Pasanda

A belated but a very happy independence day to all of you. Hope you all had a great weekend watching the flag being hoisted, singing the national anthem, and the works. For me, Independence day holds a different meaning all together. It was actually on the 15th of Aug that I and S met and we decided to lose our freedom to each other. Don't you think it is kind of weird to lose your freedom on Independence day ?? :)

Even today after 5years, I still remember how I had waded through the Independence day Parade to meet him. And how I was floored by this guy in white T-shirt and blue Jeans. So you can understand why this day holds a very special place in my heart. I always make something special on the Independence day. So this time, I decided to try out this amazing Paneer curry. 
In this curry, home made cottage cheese and toasted cashew nuts are simmered lightly in a rich and buttery onion tomato sauce and spices and further enriched by coconut and poppy seed paste. This delicious curry is sure to please any crowd.

Kaaju Paneer Pasanda recipe:
Preparation time: 20min
Cooking time: 15min
Serves- 4

Paneer- 200gm, cubed
Whole Cashews- 25-30
Onion- 1large, Peeled and blanched
Tomatoes- 2, blanched and pureed
Ginger-garlic paste- 1tsp
Fresh grated coconut- 2tbsp
Poppy seeds- 1tbsp, lightly roasted
Cumin seeds or Jeera- 1/2tsp
Coriander seed powder- 1/2tsp
Turmeric- 1/4tsp
Red chilli powder- 1/2tsp
Green chilli- 1, slit
Garam masala powder- A pinch
Kasuri methi-1/4tsp
Salt- to taste
Sugar- 1/2tsp
Ghee- 1tbsp
Milk- 1/2cup
Cream- 3tbsp or
Skimmed milk powder- 3tbsp
For the seasoning
Ghee- 2tsp
Cloves- 3, powdered
Cinnamon- 1" piece, powdered
Coriander leaves to garnish

  • Shallow fry the paneer cubes in 2tsp of ghee. Drain and keep aside
  • Heat another tspn of ghee and shallow fry the cashews and keep aside.
  • Grind the blanched onion, coconut and the poppy seeds along with a little water to a fine paste and set aside
  • Heat oil in a wok and add the cumin seeds.
  • Once it pops, add the ginger garlic paste and fry till the the smell goes
  • Add the ground coconut paste and fry for 2 min
  • Add the slit green chilli and the pureed tomato and fry for 3-4min
  • Add the turmeric powder, red chilli powder, salt, sugar, Kasuri methi,coriander seed powder and fry for another 2min
  • Add the paneer cubes and cashews and mix gently.
  • Add the garam masala and milk and allow the mixture to simmer for 2min.
  • Turn off the heat and add the cream or skimmed milk powder and mix well.
  • Heat ghee in a separate pan and add the cinnamon and clove powder.
  • Fry for a few secs. Take off the heat and add the seasoning to the prepared curry.
  • Garnish with coriander leaves and serve hot with Rotis or naan

Tuesday, August 9, 2011

Banana in suzette sauce

Today I am bringing to you a recipe that came straight from a  chef's mouth. Yes. This recipe is from a TV show called "Do it Sweet" which is hosted by Chef Vichy Ratnani. This dessert redefines the words elegant and decadent. This dish does not involve any fattening ingredients like cream or cheese and yet it manages to come out so tasty.
Traditionally the suzette sauce in crepe suzette is prepared by pouring grand mariner over the freshly cooked crepe and sugar and light it. This will make the alcohol in the liqueur evaporate leaving behind a fairly thick caramelized sauce (source-wiki). But since it is not possible to carry out this chaffing process at home, this is a simple yet tasty way to make the sauce.
I have made a few changes to the original recipe by replacing cinnamon powder with powdered nutmeg and by reducing the quantity of butter from 2/3 cup to 5tbsp. Do give this tasty and relatively fat free dessert a try and I am sure you will fall in love with this as much as I did :)

Banana in suzette sauce Recipe
Preparation time: 15min
Cooking time: 25min
Serves- 4

Bananas- 4-5
Freshly squeezed Orange juice- 1 cup
Butter- 3 tbsp
Sugar- 4-5tbsp
Nutmeg powder- 1/4tsp
Freshly ground cardamom powder- 1/2tsp
For garnishing:
Almonds- 8-10
Raisins- a handful
Brown sugar- 1tsp
Orange zest- 1tsp
Vanilla Ice cream to serve

  • Peel the bananas and set aside in a dish
  • Melt the sugar in a pan and saute till its color changes to brown and add orange juice, butter, Nutmeg and cardamon powder and bring to a boil.
  • Then simply pour it over the peeled bananas
  • Top it up with some Orange zest, slivered almonds, raisins, and sprinkle some brown sugar and bake at 170C for 15-20min and serve hot with vanilla ice cream
This recipe is my contribution to Aipi and Priya's Tuesday bookmarked recipe event which is a year old today. You are doing a fabulous job guys!! Keep up the good work :)

Wednesday, August 3, 2011

Black and white Wednesday- Fork, spoon and knife

This photograph is my entry to Susan's Black and white Wednesday event

Dark chocolate cookies

Before starting this post, I would want to thank all of you for those lovely comments on my previous post. It is these warm words of yours that gives me energy to blog at 1:00Am. Yeah I am doing that now. Thank you once again. You have left me humbled and overwhelmed.

Coming to this amazing chocolate cookie recipe. I found this recipe on Anh's blog a few days back. The cookies looked so tempting and delicious that I decided to bake these cookies at that very moment. I made a few changes to make these cookies eggless. I also replaced dutch process cocoa with the normal dark cocoa powder. Inspite of all the changes, they were simply superb. The cookies had  a fudgy texture and the taste of the chocolate was laced by the flavours of orange. They were absolutely irresistible and they were over within no time. Do give these cookies a try. I am sure you will fall in love with these as well :)

Dark Chocolate cookies recipe:
Preparation time: 20min
Baking time:10-12min+cooling time
Makes- Approximately dozen cookies

Maida or all purpose flour- 1-1/2 cup
Butter- 8tbsp, softened
Cocoa powder- 1/2 cup
Baking powder- 1tsp
Baking soda- 1/2tsp
Sugar- 3/4cup, powdered
Grated zest of one orange
Vanilla essence- 1tsp
Salt- a pinch
A handful of chopped nuts (optional)
Milk- 2tbsp ( to be used only if required)

  • Sift flour, cocoa, salt, baking powder and baking soda and keep aside
  • Fold in the nuts and the zest and mix well.
  • In a bowl, mix the butter and the powdered sugar and whisk till creamy and fluffy
  • Add the vanilla essence and mix again.
  • Fold in the flour mixture in batches and mix into a dough.
  • Use milk at this point if the mixture is dry.
  • Cover the dough with a cling film and refrigerate for 10min
  • Form the dough into balls and flatten them lightly.
  • Place them an inch apart on a tray lined with baking sheet.
  • Bake in a preheated oven  at 180C for 10-12min or till cracks appear on the cookies.
  • Allow the cookies to cool in the tray for 5min before transferring them to a wire rack to cool completely.
These cookies are my contribution to Aipi and Priya's tuesday bookmarked recipes

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