Friday, April 27, 2018

Apple Iced Tea



If you love apple juice, then you will really love this twist on iced tea made with a variety of fresh apples and juice. This apple iced tea gives you a refreshing flavor and make you fit and fine. This drink could be taken in morning also as it consists of apple juice, that is good for health and for your digestion. As this is low in calories and will be perfect drink in the hot summers.

Ingredients
  • 8 bag black, green tea
  • 4 c. Apple Juice
  • 2 crisp apples 

Instructions
  • Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags.
  • Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool.
  • Once the iced tea concentrate is cool, core and thinly slice the apples. Stir the apples and apple juice into the iced tea concentrate. Serve over ice.

Pineapple Mojito



Pineapple Mojito is a Non alcoholic rink prepared using fresh pineapples and grape juice. It is very healthy and naturally sweetened drink . It is low in calories as compared to other processed drinks. As it is a non-alcoholic drink, kids will also enjoy it and it would be a best option for summers.....a cool refreshing drink.

Serve- 5

Ingredients
  • 12 fresh mint leaves.
  • 2 teaspoons sugar.
  • 1 lime, quartered.
  • Ice cubes.
  • 4 tablespoons pineapple juice concentrate.
  • 1/2 cup club soda.
Instructions
  • In a small mixing bowl, add pineapple pieces and smash them using the back of a spatula for a couple of mins or until all pineapple pieces have broken into small pieces.
  • Add mint leaves and again smash for a few seconds to just release the essential flavors.
  • Put the mixture into a serving glass. Add ice cubes followed by grape juice, lime juice, chilled water
  • Add sweetener if necessary. Mix it, add couple of lemon slices and enjoy a glass of Pineapple Mojito in this summer.

Melon Slush



In this hot summer stay refreshing and cool with this Melon slush. There are basically three flavors used in this drink which will make you feel cool, relax and hydrated. I have used Watermelon, Lemon, mint and other ingredients which are good for your health also. If you are a diet conscious then this would be a best option for you to take during your meals, as it contain lemon and watermelon both are awesome for weight loss and specially during summers.

Serves- 6

INGREDIENTS
  • 1 Medium Size Watermelon
  • 2 tbsp Lemon juice
  • 2 tbsp of granulated sugar
  • 1 tbsp Black salt
  • 1/4 Cup Water
  • 4 sprigs fresh mint

DIRECTIONS
  • Remove the skin and seeds of melon cut into 2-inch pieces.
  • Make the simple syrup: In a saucepan, mix 2 tablespoons granulated sugar, 1/4 cup water, and 1/4 teaspoon black salt; bring to a boil. Reduce heat; simmer (don’t stir) until the sugar dissolves, 2 to 3 minutes.
  • Remove it from the heat and stir in the flavorings, let cool completely. Strain into a small bowl or measuring cup, add 2 tbsp lemon.
  • In a blender, simple syrup mixture and half the melon until smooth. Strain into a pan, Cover and freeze until set, about 8 hours.
  • When ready to serve, transfer to glasses, put mint and melon slice on top of the glass , and serve with additional fruit, if desired.

Tuesday, April 24, 2018

Indian Lemonade/Shinkanji

Shikanji/Nimbu Paani

No other drink like a glass of chilled Nimbu Paani can refresh you, even on the hottest and most tiring of days! This refreshing drink is made of lemon juice, flavored with the right proportions of salt and sugar. Cumin seeds powder and black salt adds a different taste it. There are many ready mix available in market but I am sure that this recipe is so easy and tasty that you will never ever go for ready mixes of Nimbu Paani.

Serve- 5
Preparation Time- 10 mins

Ingredients
  • Lemon- 3 medium size
  • Sugar- 4 tbsp
  • Water- 4 cups
  • Black salt- 1 tbsp
  • Roasted Cumin Seeds powder- ¾ tbsp
  • Salt- pinch
  • Mint leaves- 4-5
  • Ice cubes- 6-8

Instructions
  • Take a bowl, add ½ cup of water and mix sugar well in it.
  • In a jug, add chilled water, sugar water, roasted cumin powder, salt, black salt and lemon juice.
  • Mix it well to combine. Strain the prepared lemonade into another vessel.
  • Pour the lemonade into the jug and refrigerate till time of serving.
  • Serve with mint leaves in a glass.

Cold Coffee


Cold Coffee is the most amazing drink, which is a perfect balance of coffee and sugar. This is the simple recipe that you can easily prepare at home and relish it with your family, friends and kids also. This is one recipe where you can add your own twist and make it as per your taste preference. If you are someone who love ice creams and chocolate, then you can make this cold coffee even more delightful by adding your favorite chocolate in it with some creamy ice cream scoops. To add more to this simple coffee recipe you can add some chocolate sauce or you can make your own chocolate smoothie. If its summers then it would be best option for you to have refreshing and cool drink at home.

Serve- 5-6
Preparation Time- 5 mins
Total time- 5 mins

Ingredients
  • 5 cups of chilled milk
  • 6-7 Ice cubes( if milk is not chilled)
  • 2 small tbsp coffee powder
  • ½ cup sugar
  • 1 scoop of vanilla or chocolate ice cream
  • 2 tbsp of chocolate sauce
  • ½ tbsp of vanilla essence
Instructions
  • Take blender and add milk, coffee powder, ice cubes, sugar, ice cream, vanilla essence, chocolate sauce.
  • Blend it for 1 minute.
  • Take glasses pour chocolate sauce on the edge and turn the class in circular motion then pour prepared coffee in it.
  • Serve with ice cream and chocolate sauce on the top of the glass.

Paneer Butter Masala/Paneer Makhani


Paneer Butter Masala Recipe

Paneer Butter Masala is a traditional North Indian recipe in which Paneer pieces are cooked in rich creamy butter & tomato gravy. Paneer Butter Masala also named as Butter Paneer, Paneer Makhani etc. the dish is made up of aromatic Indian spices and by rich gravy made by using tomato puree, onion paste, and cashew paste. Paneer is a type of fresh cheese common in Indian subcontinent, and Paneer butter masala is one of the most popular Paneer recipes in Indian cuisine. The dish looks very exotic and tastes yummy. This dish is more appropriate for occasions , special events, celebrations, gathering and parties.

Ingredients
Paneer: 250 gms
Tomatoes: 4-5, roughly chopped
Onions: 2-3. roughly chopped
Ginger-Garlic Paste: 1 tbsp
Cashew Nut: 1/4th cup
Garam Masala: 1/4th tsp + to sprinkle
Cardamom Powder: 1/4th tsp
Paprika Powder: 1 tsp
Red Chilli Powder: 1/4th tsp
Sugar: 1/2 tbsp
Milk/Water: 1/2 cup
Heavy Cream: 1/4th cup
Butter: 2 tbsp
Oil: 2 tsp
Salt: To Taste
Kasoori Methi [Dried Fenugreek Leaves]: 1 tbsp, crushed
Coriander: 1 tbsp, chopped to garnish

 Instructions
  • Roughly chop the onions and tomatoes. Put 1 tsp oil in a pan and dump all the onions and tomatoes into it. Now add the cashews. Let this cook for 7-10 mins or till the onions become soft and tomatoes become mushy. The cashews would also become soft by then.
  • Now switch off the flame and wait for the mixture to cool down a bit. Grind to a smooth paste
  • Take 2 tbsp butter in a pan. Also add a tsp of oil into it, this will prevent the butter from burning. Add ginger-garlic paste and saute for 2-3 minutes. 
  • Add in the paprika powder, cardamom powder, garam masala, red chilli powder, salt and sugar and give it a good mix. Now crush the kasoori methi and add it to the gravy.
  • Add the cream into the gravy next.
  • Cut paneer into desired shape and add to the gravy. At this stage you can add either milk or water to the gravy. Milk will further increase the richness of the dish.
  • Cover the paneer and let it simmer for 5-7 minutes on low heat.
  • This is to make sure that the paneer absorbs all the spices well. Sprinkle garam masala on top and garnish with chopped coriander.
  • Serve Paneer Makhani with butter naan or rice.
Tips
  • Skip using the cream if you want to cut down on the calories. Use milk instead.
  • The gravy can also be made using almond paste.
  • The gravy gets really thick after it cools down [because of cashews] so adjust the consistency accordingly.


Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Sunday, April 22, 2018

Creamy Rice Pudding



We're back with rice pudding, reforming it from the old recipe to the new one and with a good innovation. We all have eaten its old recipe but I have done some changes in it to make it a perfect dessert. This new innovation with rice is extremely yummy and it's good for any generation. This is one of my favourite rice pudding, that is, in my opinion, the creamiest and most delicious recipe at My Kitchen Carnival. 

Serve- 6-7
Preparation Time- 10 mins
Cooking Time- 30 mins
Total Time- 40 mins

Ingredients
  •  3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1 tbsp Chocolate sauce
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten ( optional)
  • 2/3 cup golden raisins
  • 1 tbsp butter
  • 1/2 tbsp vanilla essence
Instructions
  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine cooked rice, milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. 
  • Stir in remaining milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. 
  • Remove from heat and stir in butter and vanilla essence and chocolate sauce.
  • Garnish with raisins and dry fruits 
  • Serve hot or cool.

Chocolate Pudding

Chocolate Pudding
Yummmmm…….Chocolate pudding, the mouth watering recipe…..its my all time favorite in desserts and yours too.This recipe can be served as after lunch or dinner as dessert whether hot or  chilled as per your preference.This chocolaty pudding is so delicious that no one can stop from trying. So what you are waiting for…..read the instructions and try it at your home and serve them this chocolaty Pudding.

Serves- 6-10
Preparation Time- 10 mins
Total Time- 10 mins + Chilling

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup cornstarch
  • 1/4 tbsp salt
  • 2 ½ cups milk
  • 1/3 cup butter, cut into pieces
  • 2 tbsp vanilla essence
  • Grated Chocolate for garnishing
  • Whipped cream, if desired 
Instructions 
  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. 
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream and grated chocolate.

Cheese Cutlet


Serve- 4
Preparation Time- 10 mins
Cooking Time- 15 mins
Total Time- 25 Mins

Ingredients

  • 1 1/2 Cup Rava/Suji
  • Cheese
  • Boiled Corn
  • 1 Onion
  • 1 Finely Chopped Capsicum
  • 1 finely chopped Carrot
  • 2 Green Chilies
  • 1 tbsp Ginger garlic paste
  • Salt to Taste
  • 1/2 Oregano
Instructions

  • Roast Rava/Suji in a pan and keep it aside.
  • When Rava/Suji get cool make a soft dough by using milk(Avoid Water), keep it for another 10 mins
  • Take another pan and boil vegetables in water.
  • Drain water of vegetables and allow them to get cool.
  • For Filling,take a bowl and mix all vegetables with cheese, corn, salt, onion, ginger and garlic paste, oregano.
  • Take a small part of dough and make it flatten and put filling on it and make a ball, filling should not come out of the dough.
  • Similarly make 10- 12 balls and deep fry them.
  • Serve hot with sauce.

Saturday, April 21, 2018

Spring Rolls

Veg Spring Roll is one appetizer whenever I visit the restaurant for lunch or dinner I love to eat spring rolls. The Spring Rolls looks golden in colour even very good in taste as it is Chinese dish and favourites of most of the people. They are super crispy at the outside and juicy n delicious in the inside. Make a perfect meal with a cup of Hot Tea or an appetizer with dipping sauce.


spring rolls

Authentic Chinese Spring Rolls ought to be smooth, light, fresh crackly skin and sufficiently little to appreciate in 4 nibbles. The filling is additionally light, brimming with delicate fresh vegetables and you ought to have the capacity to taste and recognize each and every fixing in the filling. Shockingly, the main time you can discover extremely magnificent Chinese spring rolls are the point at which you make them at home, Chinatown eateries or at my Mom's home. Here's my Mom's Chinese Spring Rolls formula for you to appreciate, with well ordered how-to photographs. 
Be careful while dealing with spring roll sheets, roll sheets after putting filling material into it and deep fry in oil.


spring roll

Taking only the motivation from the Chinese food, I adjusted the essence of the spring move fillings to suit my taste buds. They turned out super fresh at the outside and succulent n scrumptious in within. Consummate with a measure of Hot chai or snacks with Asian plunging sauce.

Serve- 4-5

Ingredients
  • Spring roll sheets - 12
  • Sesame oil - 2 Tsp
  • Garlic - 1 Tbsp (Chopped)
  • Ginger - 1 Tbsp (Chopped)
  • Spring onion - 4 (Chopped)
  • Carrot - 1 large (Chopped)
  • Green beans - 5 (Chopped)
  • Red bell pepper - 1/2 (Chopped)
  • Cabbage - 2 Cups (Chopped)
  • Sugar - 1 Tsp
  • Soya sauce - 2 Tsp
  • Ground black pepper - 2 tsp (adjust as per your taste preference)
  • Salt - 3/4 Tsp
  • Oil - for frying
  • All-purpose flour - 1 Tbsp
Instructions
  • First, follow the instruction given in the packet of the spring roll sheets for unfreezing the frozen sheets. You can also make them rest at room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
  • Chop the veggies and keep them aside. Heat a large pan and put some oil in it. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
  • Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
  • Transfer the filling to a  sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.
  • For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 and a half  Tbsp water and keep aside.
  • Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the centre of the sheet, fold both rights and left corners towards the centre. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. 
  • Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
  • Enjoy hot with hot and sweet Asian dip, ketchup, mayonnaise.

Potato Paneer Balls

Begin your parties with this simple and best appetizer!! No extravagant fixings truly basic and simple to make. Mashed potatoes are joined with paneer and flavours to set up these compellingly delightful mixed drink snacks. A group pleaser formula which will embellish you applauds at your next supper. 

potato paneer balls

The blend ought to be extremely dry and manipulate it like a batter – exceptionally smooth and free from lumps. Before you begin adding potato balls to oil ensure the oil is sufficiently hot generally the potatoes will crumble in oil fouling up the entire formula. 

potato paneer balls

Potato Paneer Balls, a great creation to zest up your day. The savouring flavours, the engaging surface and the astounding smell of Potato Paneer Balls is simply mouth-watering. Be it children or grown-ups, nobody can oppose this scrumptious dish. Instructions to make Potato Paneer Balls is an inquiry which emerges in individuals' brain frequently. Potato Paneer Balls can even be attempted by novices. A couple of mystery fixings in Potato Paneer Balls just makes it the manner in which it is served in eateries. Potato Paneer Balls can serve 4 individuals. In this way, whenever you host a social affair or a get-together at home, bear in mind to look at and attempt Potato Paneer Balls.

Serve- 4

Ingredients
  • 10- 12 Slices of Bread
  • 2 Boiled Potatoes
  • 50 gm Paneer
  • 2 Green Chillies
  • 2 Chopped Onion
  • Salt to Taste
  • 1/4 tbsp Red Chilli Powder
  • 1/4 tbsp Dried Mango Powder
  • Green Chopped Coriander
Instructions
  • Take a bowl and mash potatoes and grate paneer in it.
  • Mix Salt, Green Chillies, Onion, Red Chilli and Dried mango powder in the potatoes.
  • Take the bread slice and sprinkle water on it until it becomes soft to be folded easily, be careful do not dip bread into water otherwise it will dissolve into water
  • Put 1 tbsp of mixture on the wet slice of bread and try to give a shape of the ball, repeat this procedure for other bread slices also and make balls of all.
  • Take a pan and heat oil to deep fry the ball.
  • When the oil is ready, deep fry all balls carefully and serve with sauce or chutney.

Tuesday, April 17, 2018

Veg Noodles

Veg Noodles is one of the most popular recipes in this world. This recipe is being made of different vegetables and sauces with rice to give it a unique and authentic taste. The Success of this recipe depends on the rice; long grained non-sticky rice should be used to give it an attractive look and best flavour. This recipe is so easy and quick that it can be easily made at any time needed whether for breakfast, for lunch or dinner with gravy. You can serve it your kids in snacks and in their small birthday parties with other dishes.


A Chinese noodle dish which is presently a famous road sustenance dish over the globe, particularly in Asia. Being a mainstream dish crosswise over nations, Chow mein is made in various routes with a wide range of varieties in better places, this one here is the snappiest and most effortless chowmein recipe. Stacked with veggies and flavours, this noodles recipe with vegetables like onion and celery alongside all the exemplary fixings - soya sauce, celery, vinegar and bean stew sauce. 

The noodles used while preparing this dish should be sleek and do not be overboiled otherwise it will spoil the noodles, get sticky and will not give the best taste. Boil noodles carefully, boil water on the high flame when it starts boiling put noodles only for 30 secs, turn off the flame and drain the water add some oil while boiling will protect it from making noodles sticky.





Chopped veggies are the most important part of this recipe they add flavours and a delicious texture to it.



Vegetable Chow Mein is one of the most demanding dishes of Chinese cooking, surely understood over the world! It's anything but an exceptionally complex dish, however, has an extremely fascinating blend of surfaces and flavours.

In the Chow Mein, Hakka noodles meet up with a scope of beautiful and crunchy veggies, a collection of tongue-stimulating sauces and a chipper embellishment of spring onions. Chow Mein formula is a famous road drive-thru food alternative of mix broiled noodles.

Through and through, it gives your taste buds a noteworthy ordeal, very like a thrill ride that will influence you to shout with delight.

Serves-4

Ingredients

  • 350 gm fresh noodles
  • 3 finely chopped onion
  • 2 sliced capsicum ( green pepper)
  • 3 finely chopped spring onions
  • 4 finely chopped green chilli
  • 1/2 teaspoon powdered white peppercorns
  • 1/8 tablespoon Ajinomoto
  • 4 tablespoon refined oil
  • 2 sliced carrot
  • 100 gm sliced white cabbage
  • 1 inch finely chopped, peeled ginger
  • 2 1/2 tablespoon soy sauce
  • 1 1/2 teaspoon salt
  • 2 cloves minced garlic
Instructions
  • Heat oil in a large pan over medium-high flame. Add onions, green chillies, ginger and garlic and saute for a minute or so. Meanwhile, boil the noodles as per packet instructions.
  • Now, add all the other vegetables, Ajinomoto, salt and pepper powder in the pan. Increase flame to high and cook for 3 to 4 minutes.
  • Add the cooked noodles and stir well. Add soy sauce and cook for a minute more. Garnish with some spring onions and serve hot.

Veg Manchurian Recipe

Veg Manchurian is yet another Chinese recipe, it is delicious soupy and spicy recipe prepared with the various vegetable like capsicum, cabbage, carrot, onion and various sauces to give an awesome flavour. This could be served as an Indo Chinese starter dish, as it can be served with gravy or dry. As I have already posted the recipe of Veg Fried rice and Noodles with which it can be served and it is very good in taste, try it at your home.

veg manchurian

Manchurian has had a place with particular Indian Chinese Cuisine. Manchurian is an Indian Chinese singed nourishment thing famous in India because of adjustment of Chinese cooking to suit Indian taste. There is two diverse assortment of Manchurian is prevalent dry and with gravy.

The veg Manchurian balls are prepared with the grated vegetables and gravy is prepared with garlic and some sauces. 

Grated Vegetables

To prepare fine balls for Manchurian add cornstarch to it and make balls by binding the batter with the fist or give them a shape of balls.





After making balls, fry them in oil till they get brown in colour.


Both had it's one of a kind taste, both are set up by utilizing normal fixings like cabbage, carrot, capsicum, spring onion, corn flour and refined flour and so forth. Here we have arranged vegetable Manchurian with sauce, In a vegetable, Manchurian sauce broiled vegetables balls are cooked in the soya sauce based sauce and presented with singed rice or Hakka noodles.

Servings: 4
Ingredients


For the Manchurian Balls
  • 1 Cup Shredded Cabbage
  • 1/2 Cup Shredded or Grated Carrot
  • 1/4 Cup Capsicum, finely chopped
  • 1/2 Cup Onion, finely chopped
  • 1/4 Cup Spring Onions, finely chopped
  • 1/2 Tablespoon Ginger-Garlic Paste
  • 2 Tablespoon Cornstarch or Cornflour
  • 1/4 Cup All-purpose Flour (Maida)
  • 1 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon soya sauce
  • Oil for Frying
For the Gravy
  • 3-4 Cloves of Garlic
  • ~1 Inch Piece of Ginger
  • 1-2 Green Chillies, finely chopped
  • 1/2 Cup Onion, finely chopped
  • 1/2 Cup Spring Onion, finely chopped
  • 1 Teaspoon soya sauce
  • 1 Teaspoon vinegar
  • 2 Teaspoon Green chilli sauce
  • 1 Teaspoon Red chilli sauce
  • 1/2 Teaspoon Salt 
  • 1/2 Teaspoon black pepper
  • 2 Teaspoons oil
Instructions
  • Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise, too much water will make it difficult to make Manchurian balls.
  • Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.
  • Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.
  • Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
  • Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise, they will turn dark from the outside, but will not be properly cooked from the inside.
  • Make sure that the oil is sufficiently hot before adding the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave the water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
  • Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
  • Remove the balls from the oil and place them on an absorbent paper to drain the excess oil
  • Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.
  • Add onions & Spring Onions and fry them on high heat till they turn golden brown
  • Then add soya sauce, vinegar, Green Chilli sauce, salt $ pepper. 
  • You can add 1 teaspoon cornflour to thicken the gravy if required.
  • Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
  • Dry Veg Manchurian is ready. Serve it hot as a snack or appetizer garnished with spring onion greens. You can also serve it with other dishes like Veg Hakka Noodles or Veg Fried Rice.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...