12:06 pm by Unknown
From : bbcgoodfood
Ready in 40-50 minutes
Serves 4 as a main, or 6-8 as a side dish
Ingredientsvegetable oil, for frying
400g paneer, cut into bite-sized pieces
1 tsp coriander seed
knob of ginger, peeled and chopped
1 medium onion, chopped
4 large ripe tomatoes, chopped
1½ tsp chilli powder
1 tsp fenugreek seed
1 tsp garam masala
1 tbsp clear honey
To finish
small handful of fresh coriander, chopped
small knob of ginger, peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions, finely shredded
Method
1.Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2.Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3.Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
6:20 pm by Unknown
From : Indianfoodforever
Ingredients:
Cover :
250 gms. All purpose flour (Maida)
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder
How to make spring roll:
Sift the flour and add salt, water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
Deep fry in hot oil until golden.
Serve the vegetarian spring roll hot.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:19 pm by Unknown
From : Sailusfood
Prep & Cooking Time: 40 mts
Serves 4-5 persons
Cuisine: Indo-Chinese
Ingredients:
2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying
For sauce:
1/4 cup spring onions, finely chopped
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
2 finely chopped green chillis
1/2 tsp red chilli powder (preferably Kashmiri)
2 tsps soya sauce
1/2 tbsp chilli sauce
2 tsps vinegar
2 tbsps tomato sauce
1 tsp brown sugar
salt as required
1 tbsp sesame oil
1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens
Method:
1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
Wet Vegetable Manchurian
1 Mix a tbsp of cornflour in a little water. Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:03 pm by Unknown
From : Indianfoodforever
Ingredients:
1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil
Preparation of Vegetable Chowmein :
Boil Noodles in enough water.
Take care do not overcook.
Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
Add vinegar, chili sauce and soya sauce and stir fry for a minute.
Serve the vegetable chowmein hot.
Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
6:00 pm by Unknown
From : Sailusfood
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:
1 packet noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil
Method :
1 Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
5:55 pm by Unknown
From : Indianfoodforever
Ingredients:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water
Preparation for hot and sour soup:
Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
5:51 pm by Unknown
From : Tastyindianrecipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
Ingredients:
4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil
Method :
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 3-4 mts.
3 Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a mt. Combine again, spread out and leave on medium high for another mt.
4 Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. Garnish with chopped spring onion greens and serve hot
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
5:48 pm by Unknown
From : Sailusfood
Prep time: 20 min
Cook time: 30 min Yield: 4
Main Ingredients: sweet corn rice
Ingredients
For Corn Manchurian:
Sweet corn - 1 1/4 cups, coarsely ground
Maida - 2 tbsps
Corn flour - 1 tbsp
Ginger garlic paste - 1 tsp
Green chilies - 1, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Salt to taste
Oil for deep frying For Fried Rice:
Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice
Spring onions - 3, finely chop the whites and greens
Carrot - 1, (small) finely chopped
Capsicum - 1, (small) finely chopped
Garlic - 3 cloves, finely minced
Dry red chilies - 2, tear into pieces
Soy sauce - 1/2 tsp
Vinegar - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Cooking oil - 1 tbsp
Method
1.Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside.
2.In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mts, tossing the contents constantly.
3.Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder and soy sauce and mix.
4.Add the corn manchurian and mix. Add the cooked rice and mix well for a mt. Adjust salt and turn off flame.
5.Remove onto a serving bowl and garnish with spring onion greens.
Tips
You can add finely chopped beans, cabbage and cauliflower to boost nutrition quotient
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
5:45 pm by Unknown
From : Madhurasrecipe
Preparation time : 15 mts
Cooking Time : 20 mts
Ingredients :
Paneer 250 grams
2 Onions finely chopped
1 Tomato finely chopped
Red and Green Pepper
1/2 Onion Chopped in to cubes
4 tsp Oil
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
1 Tsp Corriander Powder
1 tsp Soy Sauce
2 tsp Tomato ketchup
1 tsp Chilli Garlic Sauce
Salt to taste
Coriander Leaves for garnishing
Preparation
1) Heat oil in a pan, add 1 tsp oil and stir fry cubed onions and peppers together. It will take 5 mts. Keep this stir fry aside.
2) Heat oil in a pan. Add cumin seeds. Once cumin seeds sputter add onions and fry it till it becomes translucent. Then add Ginger Garlic paste. Fry it till raw smell from ginger garlic goes away. It will take one minute.
3) Now add coriander powder and red chilli powder, mix it well and cook it for one minute.
4) Then add Soy Sauce, Tomato ketch-up and cilli garlic sauce. Mix it well.
5) Add paneer and stir fried vegetables. Give a nice mix. Then add salt to taste.
6) If you want then add few drops of water to form gravy consistency.
7) Chilli Paneer is ready. Garnish it with coriander leaves.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
5:43 pm by Unknown
From : Sailusfood
Marination: 10 mts, Prep & Cooking: 20 mts
Serves: 5 persons
Cuisine: Indo-Chinese
Ingredients:
1/4 kg baby corn, cut into 1" pieces
2 small onions, quartered (optional)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp brown sugar
1 large green capsicum, cut into thin slices
1 1/2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
2 tbsps oil
For marinade: (marinate baby corn with below ingredients for 10 mts)
large pinch black pepper pwd
1/4 tsp ginger-garlic paste
salt to taste
1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)
Method :
1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.
Join On Google Plus
Like On Facebook
Follow On Twitter
Follow On Pinterest
Connect On Linked In
Posts
