Vegetable Manchurian

Tuesday, June 10, 2008

Posted by Sree

Ingredients

• Carrot - 1/2 cup (grated)
• Cabbage - 2 cups (grated)
• Green Chillies - 4 (chopped)
• Onion - 1 medium sized
• Garlic - 1 tbsp (chopped fine)
• Soya Sauce - 1 1/2 tbsp
• Pepper - 1/2 tsp
• Cornflour - 3 tbsp
• Sugar - 1/2 tsp
• Ajinomoto - 1/2 tsp
• Sufficient Salt (1/2 tsp is enough for this quantity)

Method

1. Squeeze out water from grated cabbage & carrot.
2. Add 2 tbsp cornflour and make balls.
3. Deep fry these balls and keep aside.
4. Heat oil in a saucepan, add chopped onion, garlic & green chilies. Saute until onions are transparent.
5. Add pepper, salt, ajinomoto, soya sauce, sugar and some water and let boil for 2 minuites.
6. In the remaining cornflour, add some cold water and make a paste. Add this paste to the boiling liquid and thicken the sauce.
7. Add deep fried balls and cook for 3-5 mins on medium flame.
8. Serve hot with noodles.

Note: After squeezing out the water, make sure that the grated cabbage & carrot are moist enough to shape into balls. If they appear too dry, add 1 beaten egg or Maida floor and make balls

Paneer Butter Masala

Thursday, June 5, 2008

Posted by Sree

I planned to make Paneer Butter masala for chapatti. This is such a tasty
dish that I never forget to have during my visit to the restaurants. Here is how
I made it.. .The following method is for serving 2.






Ingredients:-

Fried paneer - 1 whole packet that we get in indian grocery stores.

Onion - 1 1/2 medium sized ( blanched and pureed)

Tomato puree - 3tbsp

Ginger - Garlic paste - 3/4 tsp

Cashewnut paste - 2tbsp

KashmiriChilliPowder- 2tsp(This chilli powder is very mild and gives
color to the dish. I use them in most of my dishes.)

Coriander Powder-1 tsp

Turmeric Powder - 3/4 tsp

Garam masala - 1/4tsp

Fresh Cream - 1 cup

Butter - 2tbsp




Method:-


Initial Preparation:- Initial preparation is a little time consuming.But after this its really very simple and easy to make..



1) If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried paneer that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.


2) Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This
paste makes the gravy rich in taste.


3) Blanch the onion cut into pieces for about 15mts. If you are using microwave for blanching then keeep the onions for about 10mts on high. And puree them.

Actual Preparation:-

1) Heat butter in a kadai and add the onion puree and saute till they turn light brown in color.(This is also known as brown paste)

2) Add Ginger-Garlic paste to the brown paste mixture and saute for sometime.

3) Then add the Kashmirichillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.

4) Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.

5) Finally garnish it with freshcream.



Serve it with chapathi ,poori, naan , parata.