Noodles Vegetable Cutlets

Ingredients:-

Instant atta noodles 1/2 pkt
Mixed boiled vegetables (carrots,french beans and cauliflower) 1/2 cup
Green peas boiled and lightly mashed 1/4 cup
Potatoes boiled,peeled and mashed 1/4 cup
Green chillies finely chopped 1/2 tsp
Coriander chopped finely 1/4 cup
Salt to taste
Oil for shallow frying

Method:-

Cook the instant atta noodles in 100ml boiling water without the tastemaker.Drain water and keep aside.
Combine all the ingredients ncluding the noddles in a bowl and mix well using your hands.
Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.
Cook on a non-stick pan on both sides till golden brown using a little oil.
Serve hot with any dip of your choice.

Soya Chunks Patties

Ingredients:-

Soya Chunks 1 cup
Onion 1 chopped finely
Green chillies 2 chopped finely
Besan/Gram flour 3 tbsp
Ginger 1/2'' pc chopped finely
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Salt as per taste
Oil for shallow frying

Method:-

Dry roast besan until light brown colour and besan leaves nice aroma.Let it cool.
Soak soya chunks in hot water for 1/2 hour.
Drain and squeez water from the soya chunks and blend in a mixer until fine.
Mix all the other ingredients with the soya.
Apply little oil on the palm and take a small tennis ball size soya mixture and form small patties.
Shallow fry on tava until brown in colour.
Serve hot with tomato sauce or dip of your choice.

Veg Manchurian

It is more than a month i did a post here,the last post was on 17th sept.The very next day my laptop stopped working and got it checked with the technician who said the mother board is not working.It is better to buy a new ones than getting the laptop repaired.

Few days back hubby brought this laptop which is very sleek,which i don't feel like using it.Now onwards will try to be regular in posting.Today i am posting a dish which i like a lot and which was introudced to me by my elder sister,she prepares a wonderful veg manchuria.Here goes my recipe..

Ingredients:-

For veg balls

Carrots 1 cup grated
Cabbage 2 cups grated
Corn flour 1 tbsp
Maida 3 tbsp
Pepper powder 1/4tsp
Green chillies 2 chopped finely
Ajinamoto 1/4 tsp
Salt as per taste

Oil for deep frying

For Manchurian sauce

Capsicum 1 cut into rings
Spring onions few chopped finely
Cabbage a small pc,chopped into thin long pcs
Curry leaves few
Green chillies 3 chopped finely
Ginger 1'' pcs chopped finely
Garlic 3 chopped finely
Soya sauce 1tbsp
Ajinamoto 1/4 tsp
Salt as per taste

Method:-

For veg balls

Combine all the ingredients in a bowl and mix well.Take a spoon full of mixture and form balls.Deep fry all the balls and take them on a absorbent paper.

For Manchurian sauce

Take oil in a frying pan.When hot add ginger,garlic,curry leaves and green chillies.Saute them on a high flame for 2-3 minutes.

Then add capsicum and cabbage.Saute them on a high flame as well.

Add ajinamoto and soya sauce.Saute for few more minutes.

Then add 2 tbsp of water.When the water starts boiling add the veg ball.

Again saute on a high flame until the balls are dry.Switch of the flame and add spring onions.

Mix well and serve.

Gobi 65

Ingredients:-

Cauliflower 1

Plain flour 1 cup

Corn flour 2 tbsp

Curd 2 tbsp

Ginger garlic paste 1 tbsp

Food colour a pinch

Salt to taste

Oil for deep frying

For Sauce

Garlic 4 chopped finely

Soya sauce 1 tsp

Green chillies 2 chopped finely

Spring onions 2

Curry leaves

Salt to taste

Black pepper powder 1 tsp

Method:-

Cut cauliflower into big florets.Soak cauliflower in warm water with salt for 5 minutes.Drain water using a sieve.Keep aside until use.

Make a thick batter with plain flour,corn flour,ginger garlic paste,curd,food colour and salt.Add cauliflower florets to the batter and let it rest for 30 minutes.

Deep fry each florets in the hot oil and drain them on a tissue.

In another pan take 2 tbsp oil.On a high flame add garlic,curry leaves and green chillies.Saute on a high flame till garlic changes its colour.

Then add spring onions,soya sauce and salt.Fry for 4-5 minutes and lastly add the fried cauliflower and pepper.

Serve hot as a snack or as a side dish.

Baby Corn Fritters

Ingredients

Baby corn, cut into 2 halves vertically  1 cup

Plain flour (maida) 1/2 cup

Cornflour 1 tsp

Buttermilk 1/2 cup

Chilli powder 1 tsp

Garlic paste 1 tsp

A pinch soda bi-carb

Salt to taste

Oil for deep frying

Method

1. Apply salt on the baby corn. Keep aside for 8 minutes. Drain out the excess water.

2. Make a thick batter using the flour, cornflour, buttermilk, chilli powder, garlic paste, soda bi-carb and salt (using a little water if required).

3. Dip the baby corn in this batter and deep fry in hot oil till golden brown in colour.

4. Drain on absorbent paper.

Serve hot with hot sauce or tomato sauce.

 

Recipe source:Taral Dalal

Momos

Fried and steamed momos

Before my sister's marriage i never tasted chinees noodles,rice etc.It is was my b-law who took us first to a chinese restuarant and there we ate chinese noodles,rice and veg manchuria.I fell in love with veg rice and manchuria.My sister always makes manchuria at home and she is the one who introduced me to momos.
The very first time i fell in love with it,but sad part is that hubby doesn't like chinese.But i forced him to eat momos which i made on his birthday few days back.He just loved it.I made two version of momos one is non-veg fried momos and other is veg steamed momos.

Steamed momos are much healthier than the fried ones,they are many variations in the stuffing used.Lamb,chicken,pork and beef can be used as stuffing.In tibet it is mostly done with yak meat.Any veges can be used for the stuffing.


For more on momos check here and here.


Ingredients:-


Plain flour 2 cups


Salt as per taste


Oil 2 tbsp


In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough
similar to puri dough.Keep aside

Steamed veg momos

For stuffing

Vegetarian momos

Cabbage 1 cup chopped finely


Carrot 1/2 cup chopped finely


Beans 1/4 cup chopped finely


Onions 1 chopped finely


Green chillies 2 chopped finely


Ginger 1" pc chopped


Garlic 3 chopped


Soya sauce 1 tsp


Pepper powder 1 tbsp


Salt as per taste


Oil 2 tbsp


Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour.


Then add onions and green chillies and saute till onions are pink in colour.


Now add all the veges and salt.


Cover and cook till the veges are soft and water has dried.


Now add soya sauce and mix well.


Lastly add pepper and let the mixture cool.

Fried Momos

Chicken stuffing

Boneless chicken 1 cup

Onions 2 finely chopped

Green chillies 2 finely chopped

Soy sauce 1 tsp

Ginger 1" pc finely chopped

Garlic 3 finely chopped

Pepper powder 1 tbsp

Salt as per taste

Oil 2 tbsp

Fried Momos

Method:-


Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour.

Now add onions and green chillies.Saute till onion are pink in colour.

Cut chicken into small pcs and add it to the onions.

Add salt, cover and cook till the water dries off.

Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs.


Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.



Now the momos


Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin.

Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges.

Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.


Steamed momos

This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Momos in a idly cooker

Chapli Kabab

Chapli kabab is one of the popular kebab of pakistan.It is made up of minced meat along with tomatoes,masala and it can be grilled or pan fried.The recipe i am writing is the pan fried version of the kabab.I ate this kabab in a pakistani restuarant here in dubai.The very first time fell in love with this kabab.Before i blogged about Shikampuri and Shammi kabab.Here goes my recipe:-


Ingredients:-


½ Kg. finely minced mutton/lamb
1 medium sized onion chopped
1 egg
½ tsp. salt (according to taste)
1 tsp ginger paste
1 tsp crushed cumin seeds
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander seeds
1 tsp anardana
3 green chilies chopped
½ cup of fresh coriander leaves
1 large tomato chopped
1 tsp lemon juice
Makai ka Aata (Corn meal)
1 small onion sliced

Method:-


Add all the ingredients except egg and corn meal to the mince meat and leave to marinate for 1-2 hours.

Pressure cook until meat is soft.Remove the lid and cook till dry.

Remove from fire and add one egg.When cool grind the mixture into fine paste and knead into dough by adding corn meal.

Take lemon sized balls and make patties of each ball.

Take a pan with 2-3 tbsp of oil and put the patties on the pan.Fry on both the sides until brown in colour.

These kababs are served with mint chutney.


Kababs from my kitchen

Shami Kabab And Our Friday Lunch

Shami kabab is favourite snack in India and Pakistan.Minced meat and channa dal/Bengal garam dal cooked in a slow process and minced with many spices.It is shallow fried on the tava and served with mint chutney.

Ingredients:-

Minced meat 1/2 kg

Channa dal 2 tbsp (soaked for 1/2 hr)

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala 1 tsp

Garlic flakes 10 nos

Egg 1

Lemon juice 1/2 tsp

Cinnamon 2 pc

Cloves 3

Ginger 1 big pc

Cardamom 2

Pepper a pinch

Chilly powder 1tsp

Coriander and mint leaves few

Oil 10 tbsp

Salt as per taste

How to make:-

Wash and drain the mince and mix channa dal,whole spices,onions,a cup of water and salt to taste. Cook till dry.

Remove from fire and add ginger, garlic, pepper, chilli powder, coriander powder and cumin powder.

Then grind the mixture into fine paste and knead into dough. Add chopped lemon juice, coriander, mint leaves and salt as per taste.

Make lemon sized balls and make flat patties.

Beat egg and dip the patties in the batter. Shallow fry till brown in colour.

Serve with mint chutney.

I served it with mint raita.

Mint raita

Ingredients:-

Curd 1 cup

Mint few leaves

Coriander few leaves

Cumin seeds 1 tsp

Salt as per taste

Make smooth paste of cumin seeds, mint and coriander leaves. Add curd and salt and mix thoroughly.

Hubby loves biryani, be it Hyderabad or Pakistani biryani.He just loves biryani.Our Friday menu is fixed, it is Hyderabad biryani,mirchi salan and raita.This i have been doing since last 6 years. Kids also got used to my fixed dishes on Fridays, only thing I do is before mixing the biryani I take the unmixed rice and give that for the kids to eat with raita.

The above snap is our friday meal.Click here for the biryani and here for mirchi salan recipe

Shikampuri Kabab

Kheema/mutton mince 500gms
Channa daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticksPathar ke phool (optional) 2 bunches
Shahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp

Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2Fresh coriender 2 tbsp (finely chopped)
Fresh mint 2 tbsp (finely chopped)
Black pepper powder 1 tspSalt as per taste
Method:

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.

3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.

4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.

5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,

Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.

This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa

Ingredients: