Cooking Ingredients
Manchurian Balls
Cabbage- 2 cups finely chopped
Carrots- 2 grated
ginger- 1" piece, chopped finely
garlic-2 cloves chopped finely
green chilli- 1 chopped finely
spring onions(scallions)- 1/2 bunch chopped finely
cornstarch- 3 tbsp
maida- 1 tbsp
salt to taste
chilli powder- 1 tsp
oil for frying
Manchurian Sauce
Spring onions- 1/2 bunch chopped finely
ginger- 1/2" piece chopped finely
garlic - 2 cloves chopped finely
green chilli- 1 chopped finely
chilli powder- 1/2 tsp
Tomato sauce- 2 -3 tsp
Soya sauce- 2-3 tsp
cornstarch- 1 tbsp(,mix with water to make a paste).
water- 1 cup
salt to taste
oil-4 tsp
Cooking Method
Mix cabbage, cornflour,carrots,chilli powder, salt, cornstarch,maida,ginger, garlic and chopped spring onions together in a bowl(preferably with hand and no need to add water as the water from vegetables are enough to bind).
Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions.
saute for a minute and add salt, chilli powder, tomato sauce and soya sauce. Add 1 cup of water to it and when it boils add the cornstarch paste.
When the sauce starts to thicken add the manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top. Serve hot with Fried Rice.
Thursday, May 28, 2009
Friday, May 22, 2009
Vegetable Biryani : Online Indian Food Recipes
Vegetable Biryani : Online Indian Food Recipes
Cooking Ingredients
Basmati rice -1 1/2 cups
Carrots, 1/2 inch pieces -2 medium
French beans, 1/2 inch pieces -10-15
Green peas, shelled -3/4 cup
Broccoli - 5-6 florets
Red capsicum , de-seeded, - 1 medium(1/2 inch pieces)
Oil -2 tablespoons
Green cardamoms -4
Cumin seeds - 1 teaspoon
Onions , cut into small pieces - 2 large
Green chillies, chopped - 4-5
Salt - to taste
Tomato , cut into small pieces -1 large
Cashewnuts , halved and fried -20
Saffron (kesar), mix in 1/4 cup milk -6-8 strands
Fresh coriander leaves, chopped - 2 tablespoons
Fresh mint leaves, chopped - 6-7
Deep fried onions -1 cup
Ginger, cut into thin strips -2 one-inch pieces
Cooking Method
Heat oil in a pan. Add green cardamoms and cumin seeds and sauté till fragrant.
Add onions, carrots and French beans and stir. Add green chillies, peas and stir.
Add three cups of water and salt. Cover and cook for two to three minutes.
Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking.
Add saffron milk, coriander leaves and mint leaves and stir to mix well.
Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes.
Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked.
Serve hot garnished with ginger strips and remaining fried onions.
Cooking Ingredients
Basmati rice -1 1/2 cups
Carrots, 1/2 inch pieces -2 medium
French beans, 1/2 inch pieces -10-15
Green peas, shelled -3/4 cup
Broccoli - 5-6 florets
Red capsicum , de-seeded, - 1 medium(1/2 inch pieces)
Oil -2 tablespoons
Green cardamoms -4
Cumin seeds - 1 teaspoon
Onions , cut into small pieces - 2 large
Green chillies, chopped - 4-5
Salt - to taste
Tomato , cut into small pieces -1 large
Cashewnuts , halved and fried -20
Saffron (kesar), mix in 1/4 cup milk -6-8 strands
Fresh coriander leaves, chopped - 2 tablespoons
Fresh mint leaves, chopped - 6-7
Deep fried onions -1 cup
Ginger, cut into thin strips -2 one-inch pieces
Cooking Method
Heat oil in a pan. Add green cardamoms and cumin seeds and sauté till fragrant.
Add onions, carrots and French beans and stir. Add green chillies, peas and stir.
Add three cups of water and salt. Cover and cook for two to three minutes.
Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking.
Add saffron milk, coriander leaves and mint leaves and stir to mix well.
Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes.
Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked.
Serve hot garnished with ginger strips and remaining fried onions.
Friday, May 15, 2009
Eggless Chocolate Cake : Online Indian Food Recipes
Eggless Chocolate Cake
Cooking Ingredients
Dark chocolate -100 grams
Butter -1 cup
Maida - 1 1/3 cups
Baking powder -2 teaspoons
Powdered sugar -1 cup + 2 tablespoons
Vanilla essence -1 teaspoon
Milk - 3/4 cup
Nuts - Dry fruits- 1/2 cup
Cooking Method
Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish.
Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%).
In another bowl sieve refined flour and baking powder.
Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add dryfruits and mix gently.Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes.
Allow standing time of five minutes.
Cool, slice and serve.
Cooking Ingredients
Dark chocolate -100 grams
Butter -1 cup
Maida - 1 1/3 cups
Baking powder -2 teaspoons
Powdered sugar -1 cup + 2 tablespoons
Vanilla essence -1 teaspoon
Milk - 3/4 cup
Nuts - Dry fruits- 1/2 cup
Cooking Method
Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish.
Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%).
In another bowl sieve refined flour and baking powder.
Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add dryfruits and mix gently.Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes.
Allow standing time of five minutes.
Cool, slice and serve.
Tuesday, May 12, 2009
Moong Dal Halwa : Online Indian Food Recipes
Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Chocolate Cake : Online Indian Food Recipes
Chocolate Cake
Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Chocolate Cake Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Cooking Ingredients
Self raising flour -250 grams
Baking powder -2 teaspoons
Salt - a pinch
Cocoa powder - 3-4 tablespoons
Butter /margarine -250 grams
Powdered sugar - 250 grams
Eggs -4
Buttermilk -1 cup
Vanilla essence -1 teaspoon
Chocolate Cake Cooking Method
Preheat oven to 180 º C. Grease an eight inch round tin.
Sieve self-raising flour with baking powder, salt and cocoa powder.
Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy.
Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter.
Lastly mix in vanilla essence.
Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.
Chocholate Cake is ready to eat.
Palak Paneer : Online Indian Food Recipes
Cooking Ingredients
Spinach -2 large bunches
Paneer -200 grams
Green chillies - 2-3
Garlic - 8-10 cloves
Oil -3 tablespoons
Cumin seeds -1/2 teaspoon
Salt -to taste
Lemon juice -1 tablespoon
Fresh cream -4 tablespoons
Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream.
Serve Hot with Chapatis.
Spinach -2 large bunches
Paneer -200 grams
Green chillies - 2-3
Garlic - 8-10 cloves
Oil -3 tablespoons
Cumin seeds -1/2 teaspoon
Salt -to taste
Lemon juice -1 tablespoon
Fresh cream -4 tablespoons
Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream.
Serve Hot with Chapatis.
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