Veg Manchurian

Ingredients used in Veg-Manchuria:

•  Garlic (chopped) - 1 tablespoon.
•  Corn flour - 3 tablespoons.
•  Ginger (chopped) - 1 tablespoon.
•  Oil - 1 to fry.
•  Onion (chopped) - 1/2 cup.
•  Pepper powder - 2 teaspoons.
•  Salt - to taste.
•  Cauliflower florets - 50 grams.
•  Carrots - 2 numbers.
•  Sweet and sour sauce - 2 tablespoons.
•  Sugar - 1/2 teaspoon.
•  Spring onion (chopped) - 1 spring.
•  Soya sauce - 3 tablespoons.
•  Sesame oil - 2 tablespoons.
•  Ajinomoto - 1 teaspoon.
•  Capsicum pepper - 2 numbers.
•  Cabbage - 100 grams.
•  Rice (boiled) - 1 cup.
•  Beans - 50 grams.
•  Green chilies (chopped) - 5 numbers.
•  Chili paste - 3 tablespoons.
• Celery - 2 piece.
• Water - as required.

Method:

• Boil /steam finely chopped minced vegetables then strain the excess water (i.e., veg stock) and keep aside.
• Then bind by adding salt, ajinomoto, chopped green chilies, pepper powder, ginger, soya sauce, chili paste, spring onion, boiled rice, corn flour.
• Later, make small lumps with it in the size of a ping-pong ball. Roll in corn flour and deep fry in hot oil.
• Add corn flour, pepper powder, chopped garlic, ginger, a pinch of salt, water accordingly to make a fine batter.
• Now, dip the veg dumplings and deep fry in hot oil. Keep aside.

For the preparation of Sauce:

• Make a paste of corn flour with water.
• Add cumin seeds, 2 tablespoons of chopped garlic, chopped ginger, chopped onion, soya sauce,pepper,chili paste, spring onion,ajinomoto, sweet sauce or sugar stock and cook by thickening with cornflour mixture adding very little at a time.
• At last, add fried dumpling.

Chilli Paneer

Ingredients used in Chilli Paneer:

• Paneer - 200 grams.
• Corn flour - 1+1/2 tablespoon.
• Ginger garlic paste - 1/2 tablespoon.
• Water - as required.
•  Egg - 1 number.
•  Maida - 1 tablespoon.
•  Oil - as required.
•  Cumin seeds - 1/2 teaspoon.
•  Garlic chopped - 1 teaspoon.
•  Green chillies - 4 number.
•  Onion - 1/2 cup. 
•  Coriander powder - 1/2 teaspoon.
•  Chilli garlic sauce - 1 teaspoon.
•  Ajinomoto - pinch.
•  Red bell pepper - 1 cup.
•  Yellow bell pepper - 1 cup.
•  Soya sauce - 1 teaspoon.
•  Curry leaves - 1 spring.
•  Salt - to taste.
•  Lime juice - 1 teaspoon.
• Coriander leaves (chopped) - 1 bunch

Method:

• Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again.
• Take oil to fry add the mixed paneer into it and fry in very slow flame.
• Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chilli, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow bell pepper, chilli powder, soya sauce, curry leaves, salt, lime juice.
• If you want to add colour you can, now add paneer and mix well

Masala Vada

Ingredients used in Masala Vada:

•  Chana dal (soaked) - 200 grams.
•  Oil - to fry.
•  Salt - to taste.
•  Dry red chilies - 4 numbers.
• Cumin seeds / jeera - 1 teaspoons.
• Cinnamon sticks (2 inch) - 5 piece.
• Curry leaves (chopped) - 4 leaf.
• Green chilies (chopped) - 1 numbers. 
• Onions (finely chopped) - 1 small.
• Besan flour - 1/2 cup.
• Coriander leaves (chopped) - 1 bunch.

Method:

• Soak chana dal for about 4-5 hours and strain the water. Keep aside.
• In a blender(or mixer), add cinnamon stick ,red chilies, cumin seeds along with soaked chana dal and coarsely blend.
• Then transfer this mixture to a bowl, season it with chopped coriander leaves, curry leaves, green chilies, onion and mix well.
• To it, even add besan flour if the mixture is not bonding and pinch of salt, make into flat dumplings and deep fry in medium heat till golden color and crispy.

Boondi Laddu(chickpeas flour Laddu or Besan Laddu)

Ingredients used in Boondi Laddu:

• Chickpea flour - 250 grams.
• Oil - to fry.
• Sugar - 200 grams.
• Cashew nuts - 10 numbers.
• Cardamom powder - 1/4 teaspoon.
• Ghee - 1 teaspoon

Method:

• Take a bowl and add chickpeas flour and mix nicely like bajji batter by adding water.
• Heat oil in a pan and  place boondi seiver on top of pan.
• Pour batter in the sevier, fry boondi and transfer into paper towel.
• Boil sugar and little water in a bowl, until it gets laddu consistency sugar syrup.
• Switch off flame and add cashew nuts, cardamom powder, ghee and mix nicely.
• To it add fried boondi and mix nicely, make small ladoo with hand and allow it set.

Bottle Gourd halwa(Sorakaya Halwa)

Ingredients used in Bottle Gourd Halwa:

•  Seedless white bottle gourd - 2 cup.
•  Almonds (sliced) - 6 number.
•  Cashew Nuts - 5 number.
•  Sugar - 1 cup.
•  Milk - 500 ml.
•  Ghee - 1/2 cup.
•  Raisins - 10 number.
•  Kova - 1 cup.

Method:

• Peel and grate bottle gourd.
• Take a pan, add ghee, cashew nuts,almonds,raisins, mix it well till they change the colour, then add grated bottle gourd and mix it. Let it cook for about 5 to 10 minutes on a slow flame and keep mixing it.
• Then add Milk stir it, if you want to add colour to it, you can add green colour and keep mixing.
• Now add sugar to it and mix. Then add Kova to it, keep mixing for 5 minutes.

Restaurant Style Chicken Biryani

Ingredients used in Chicken Biryani Restaurant Style:

•  Turmeric powder – 1/4 teaspoon.
•  Salt – to taste.
•  Ginger garlic paste – 1 tablespoon.
•  Cumin powder – 1 tea spoon.
•  Coriander powder – 1 tablespoon.
•  Red chili powder – 2 tablespoons.
•  Golden fried onions – 1/2 cup.
•  Maze – 2 numbers.
•  Peppercorns – 1/2 teaspoon.
•  Biryani phool – 1 teaspoon.
•  Shahi jeera – 1 teaspoon.
•  Cardamom – 9 numbers.
•  Cloves – 10 numbers.
•  Cinnamon sticks – 2 numbers.
•  Star anise – 2 numbers.
•  Bay leaf – 2 numbers.
•  Basmati rice – 400 grams.
•  Chicken – 1000 grams.
•  Yogurt – 1 cup.
•  Coriander leaves (chopped) – 1 bunch.
•  Mint leaves(chopped) or 1 cup – 1 bunch.
•  Green chilies (chopped) – 5 numbers.
•  Oil – 1 cup.
•  Lime juice – 2 tablespoons.
•  Saffron – 1 pinch.
•  Ghee(optional) – 1 tablespoon.
•  Rose water – 1 teaspoon.
•  Kewra water – 1 teaspoon.

Method:

• First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
• In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
• Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
• Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
• Then in another pan, add a layer of marinated chicken andadd this layer of rice.
• Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
• First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
• After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.