Aloo Manchurian

Most of us might have tried Gobi manchurian, but try this one. Aloo tastes better than gobi.People who needs difference in taste must give a try!!!!...

Recipe Style: Indo-Chinese
Serving : 3/4
Ingrediants :
Potato - 5 nos
Maida - 1/4 cup
Corn Flour - 1/4 cup
Soya Sauce - 2 tsp
Tomato Sauce - 2 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Chopped onion - 1 no
Chopped Green Chillies - 2 nos
Ajinomoto - 1 pinch
Salt - to taste
Capsicum - 1/2 no
Spring Onion/Mint leaves- for garnishing

Method:

• Add diced potatoes , 1tsp soya sauce, 1 tsp toamto sauce, maida, corn flour, salt and mix it very well, little water can be added to soak tham for some time.
• Deep fry the potatoes in a pan and keep them aside for sometime.

Gravy:

• Take a fry pan, add 2 tsp oil and heat. Add ginger garlic paste, onions and leave for 2 mins till it turns light brown.
• Add Capsicum , chopped chillies, pepper powder, remaining sauces, ajinomoto, salt, some water and saute for 5 mins.
• Wait till it takes the gravy consistency.Then add the deep fried potatoes to it.
• Mix them till the contents coat well with the potatoes.
• Transfer it to the serving bowl and garnish it with spring onoions/ mint leaves.
• Serve hot with noodles/plain rice.

Posted by: Divya :)

Dragon Chicken

Dragon Chicken is a famous starter in a chinese restaurant.It is a peppy oriental stir fry made with chopped chicken.The description is exclusively for indian taste buds who wish to have chinese food.
Recipe Style : Indo-Chinese
Serving :2/3
Ingrediants :

• Boneless,skinless Chicken - 500 gms
• Egg - 1 no
• Garlic Paste - 1 tsp
• Ginger Paste - 1 tsp
• Pepper Powder - 1 tsp
• Ajinomoto - 1 pinch
• Red Chilly Flakes - 2 tsp
• Soya Sauce - 1.5 tsp
• Tomato Sauce - 2 tsp
• CornFlour - 2 tsp
• Chopped Garlic - 1 spoon
• Chopped Ginger - 1 spoon
• Sugar - 0.25 spoon
• Cashew Nuts - 6/7 nos
• Lemon juice - few drops
• Oil - for frying
• Salt - to taste

Method:

1. Marination:

• Take a bowl, add the chopped chicken pieces.Marinate the chicken with ginger paste,garlic paste,egg,corn flour and salt to taste.
• Finally add pepper powder, ajinomoto and soak them for about 1/1.5 hours.

2. Directions:

• Take a pan and shallow fry the marinated chicken pieces till they turn golden brown. Keep them aside in a bowl for 5 mins.
• Heat the oil in a pan, add chopped garlic, ginger and saute for 2 mins.
• Add soya sauce , tomato sauce , red chilli flakes, sugar,fried chicken and toss them till it coats well.
• Now transfer the contents to the serving bowl and add few drops of lemon juice for different taste.
• Finally garnish the dragon chicken with Cashewnuts and serve hot.

Posted By: Divya:)

Paal Payasam / Milk Kheer / Semiya Payasam / Javarisi Payasam .

Payasam is a traditional south indian recipe which is made on every special occassion. Ghee , nuts, raisins makes it a healthy dish.

Recipe Style : South Indian
Serving : 4/5
Ingredients :

• Roasted Vermiceli/ Semiya - 1 cup
• Sago/Javarisi - 1 cup
• Sugar - 1/1.5 cup
• Milk - 1 litre
• Ghee - 2 spoons
• Cardamom/Elakka Powder - 2 pinch
• Cashew/Mundiri - 8/10 nos
• Raisins/Dratchai - 4/5 nos
• Saffron/Kungumapoo - optional

Method:

• Heat 1 tbsp Ghee in a pan. Fry cashews till they turn golden brown and then raisins in the same pan.
• Cook sago in a seperate vessel with water for 5 to 8 mins till il becomes transparent.
• Take milk in a deep pan, add the roasted vermiceli after 15 mins to the boiling milk and stir continuously.
• Now slowly add the sugar(required) and sago to the halfy reduced milk.
• If the milk starts thickening dont stir much.
• Add the remaining ghee,roasted cashews,cardamom powder and raisins 10 mins before switching of the flame.
• Now transfer the contents into the serving bowl and garnish it with saffron(optional).

Note:

• If you are health concious, use fat free milk instead of whole milk.
• U can replace sugar with artificial sweetening agent or jaggery which gives different taste.
• 2 spoons of ghee can be reduced to 1 by using Non-stick pan.
• For added taste, vermiceli can be roasted in ghee before adding it to milk.

Posted by: Divya :)