Vegetable Ball Manchurian

The most lovable recipe I like is Manchurian. Where ever I eat, I will surely order any Manchurian for starters. I recently had Vegetable Manchurian in Truly India restaurant at London. I just loved that recipe much.

I tried the same recipe and it came so good. I would like to share it with all my friends.

 Ingredients:

For Vegetable Ball:

Cabbage grated - 1 cup
Carrot grated - 1 cup
Cauliflower grated - 1 cup
Onion grated - 1 cup
Spring onion chopped - 3 tablespoon
Green chillies chopped - 3 tablespoon
Garlic grated - 2 table spoon
Ginger grated - 1 table spoon
Soya sauce - 2 teaspoon
Pepper - 2 teaspoon
Salt - to taste
Cornflour - 2 table spoon
Cooked rice - 2 table spoon
Oil to Fry

For gravy:

Oil - 2 tablespoon
Spring onion chopped - 2 tablespoon
Green chilli chopped - 2 teaspoon
Garlic chopped - 4 teaspoon
Ginger chopped - 2 teaspoon
Capsicum chopped - 2 tablespoon
Onion - 1 finely chopped
Soya sauce - 4 teaspoon
Chilli sauce - 1 teaspoon
Tomato sauce - 3 teaspoon
Sugar - 1/2 teaspoon
Pepper - 1 teaspoon
Salt to taste

All ingredients for gravy should be finely chopped



Method:

1. Add all the ingredients except oil mentioned for making balls into a mixing bowl . Mix and mash it well to make balls.
2. Heat the oil in pan and fry only one ball. Check whether the ball breaks, if so add some more cornflour and rice to the mixture and mix well to make balls.
3. Once all the balls are ready, Fry the balls in hot oil to 50%. i.e., Fry the balls until outer covering is cooked as shown below.



4. Allow the balls to cool.
5. Again deep fry all the ball at high flame.
4. Once fried, keep all the balls aside.



5. In a separate sauce pan, heat the oil mentioned for gravy.
6. Add finely chopped garlic. Sauté it until it turns golden brown.
7. Add green chillies, onion, ginger one by one and sauté all until onion turn transparent.
8. Finally add capsicum and sauté it. All vegetables will turn crispy once sautéed. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.
9. Once gravy is thicken, add a pinch of salt and sugar.



10. Now add the fried balls into gravy and mix it, such that all balls are coated well with gravy.
11. Now Finally add chopped spring onion and mix it.
12. Serve it in a bowl as starter.



Now Spicy and tasty Vegetarian Manchurian is ready to serve :).

Hint: The balls are fried twice, so that it won't absorb oil much. Vegetable balls should be mixed and fried immediately. If not hard portion get formed at the middle. This is because of addition of cornflour.

Mysore Pak

Its my husband favourite recipe. I too love this recipe. It is very easy to do if we have correct measurement. I just taught this recipe to so many friends. Even persons who never ate this sweet before, started loving this recipe. This recipe I learnt from my grand mother and from my mom.

Ingredients:

Gram Flour - 11/2 cup
Sugar - 2 cup
Water - 1/2 cup
Ghee - 1/2 cup
Oil - 11/2 cup

Method:

1. Mix gram flour with 5 tsp hot oil or ghee and rub well to remove lumps.Sieve this mixture and set aside.This process helps to avoid lumps while mixing with sugar syrup.
2. Heat oil and ghee together in a seperate pan. This mixture need to be hot until we finish the entire process. So keep this oil and ghee mixture in medium flame.
3. In a heavy bottomed kadai mix sugar and water. Bring them to boil till the sugar syrup reaches one string consistency. You can check by putting a drop of the syrup in a small cup of water.If the syrup does'nt dissolve in water, reaches to the bottom and forms a ball it means the syrup is ready. (While boiling sugar syrup, you will find heavy froth, which helps in making pores in Mysore pak).

4. At this stage, reduce the flame to low add the sieved gram flour slowly to the sugar syrup and stirring continuously so that no lumps are formed.
5. Using slotted spoon start pouring hot ghee and oil mixture into the besan mixtue. You have to pour the ghee and mix the basen mixture simultaneously. We need to use both the hand and do it. When you pour ghee in the besan mixture a sizzling noise will occur and flour will raise ,showing holes in the mixture and  it will absorbs all the ghee. This process need to be continued until you add all the ghee. By the time you are finished adding all the ghee the besan starts leaving sides of the vessel and showing a frothy mixute with lots of holes. Even some ghee will be floating with mixture.
6. Now pour the mixture into square ghee applyed tray. Excess of ghee will be absorbed after setting into tray. This hot ghee will make the Mysore pak brown after setting.
7. After 5 mins of cooling, cut the mysore pak into pieces. You have to do it by 5 mins. Later it will be tough to cut.

Rava Ladoo

I am going to share the most easiest and tasty recipe which my family members love. Rava Ladoo is the easiest  recipe and every people can easily make.

Ingredients:

Rava - 1 cup
Sugar - 1 cup
Cardamom - 4 nos
Ghee - 5 table spoon
Hot Milk - 1/4 cup
Cashew nut - 25 gms

Method:

1. Fry Rava(upma rava ie sooji) in a heavy bottom pan under medium flame with one tablespoon ghee. Then grind the rava in mixer once. Make sure, you don’t grind to fine powder.
2. Grind sugar and cardamom together in mixer to make fine powder.
3. Transfer rava and sugar powder into a bowl.
4. Fry cashew nut with remaining 4 table spoon of ghee and pour it into the bowl. Mix all together evenly with spoon.
5. Boil the milk and add little by little to the powder to make fine ball. Dont add whole milk together . ladoos will be soft as we are adding milk.
6. Keep the ladoos under fan until it get dry. If the ladoos are not dried properly, it may get rotten. So make sure that ladoos are dried before storing them .

Kaja (Andra Recipe)

I joined with my friend and made this recipe for the first time. It was too good to taste. This sweet is famous in Andhra. All my friends loved this recipe very much.

Ingredients:

Maida flour - 1 cup
Baking soda - 1pinch

Rice flour - 2 tbsp

Ghee - 4 to 5  tbsp

Water - 1/2 cup for dough (or little less)

Sugar - 1 and 1/2 cups

Water - 1/4 cup (for syrup)

Oil - 3 cups for frying

Salt - 1 pinch

Method:

Kaja Preparation:

1. Mix maida, salt, baking soda, ghee, little hot oil and water. Prepare dough of Chapathi consistency.

2. Cover the dough with plate and keep it aside for 20mins.

3. Make small balls out of it and make thin chapathi's.

4. Take 2 chapathi's. Keep one over the other by applying ghee and rice flour in between. Again apply ghee and rice flour on the top chapathi too. Press at corners and roll them like a roll mat as shown below.

5. Cut the roll into small pieces.

6. Take each piece and press them nicely flat as shown.

7. Pour oil to a pan and deep fry these pieces.

Sugar Syrup Preparation:

1. Put sugar on heavy bottom pan and add water until sugar is immersed.

2. Boil it well until single string consistency is formed.( To check, take a drop of the syrup between 2 fingers and when you open hand, you will find a single string out of it, then syrup is done, or pour some syrup to a cup of water, you can make balls of the syrup that is settled.)

Final Preparation:

1. Put the fried kaja in to the syrup directly.

2. Keep the kaja in syrup, until it absorbs ( Max 5 mins). Remove all kaja's from syrup and keep aside. Repeat the process for all Kajas .

Bombay halwa in microwave ( 20 mins recipe)

Bombay halwa/ karachi halwa is one of the easiest recipe I do. My husband is more fond of any halwa. I did this recipe using microwave. There are lot of usage in making sweets using microwave. We can easily cook with less ghee or oil and also we can save cooking time.

As Deepavali is nearing, friends in my flat joined together to try different recipe. I frequently do this recipe as it take only 20 mins maximum to do this recipe.

Ingredients:

1. Corn flour -1/2 cup
2. Sugar       - 1 1/2 cup
3. Water       - 2 cup
4. Kesari powder/ Food colour - 1 pinch
5. Ghee - 2 teaspoon
6. Cashew nut   - 50 gms
7. Elachi powder - 1 pinch

Method:

1. Mix corn flour, Sugar, Water, elachi powder, food colour in a large microwave safe bowl without lumps.
2. Microwave it in high for first 6 mins. ( I used 750 wt high Microwave).
3. Then mix it well and microwave it  for 4 mins. 
4. Again microwave it for 6 mins, stirring in between after every 2 mins.
5. In seperate pan, fry 50 grams of broken cashew with ghee and pour the same into the microwave bowl.
6. Finally set it in high for 2 mins in microwave. (If Microwave power varies then make sure you stop with below halwa consistency level).

7. Now pour the halwa in ghee greased plate.
8. Allow it to cool for half an hour and make it into pieces and enjoy.

My First Post - Badam Katli

This is my first blog post. Even though my work is different, my best hobby is cooking. I love cooking. I used to cook different recipes and try different recipes. My lifetime aim is to become best cook. What ever I do, I only test with my husband ;) . He is the main person who encourage me in doing different recipe. After long time he finally decided and opened this blog for me.

As we discussed what could be the first recipe I can post, we decided Badam Katli which I have done yesterday for my friends over here. I made it yesterday for very first time. I didn't expect it will come so good. All my friends were happy that it was too good as sweet house one.

As a deepavali special I am posting this recipe. I need all your support to continue my blog posting:).

Ingredients :

Badam               - 1 cup
Sugar                - 1 cup
Milk                   - 1 cup
Ghee                  - 2 table spoon

Steps to make home made Badam Katli :

1. Soak Badam in hot water for 1/2 an hour.
2. Peel off the skin and grind it in mixer with milk and sugar.
3. In big non-stick kadai, add ghee and pour the fine paste.
4. Stir it on medium flame until moisture evaporates.
5. To check whether cooking is completed, take a small portion and roll over on hand. It should not be sticky and you will get nice ball.
6. At this stage switch off the flame and transfer it to a flat ghee applied plate, so that it would not stick into the plate.
7. Now apply little ghee on hand and press slowly to spread the katli as a square one. To make it easy, roll the entire stuff with  chappathi roller make medium thick square shape katli as shown below. Thickness can be of your wish, which can vary from 1/4 inch.

 

8. After half an hour, cut with knife in diamond shape.
9. Allow to cool for another half an hour after separating it.
10. This katli will stay for a week when you keep it outside in room temperature.