Instant Mango Pickle

Instant Mango Pickle in Marathi

Serves: 3/4 cup


Ingredients:
1/2 to 3/4 cup Green Mango cubes (Peel Mango and cut into 1 cm pieces)
1/2 cup grated Jaggery
1 tbsp Red Chili Powder
1 tsp Salt or to taste
For Tempering: 1 to 1 1/2 tbsp Oil, 1/2 tsp Mustard seeds, 1/4 tsp Asafoetida, 1/4 tsp Turmeric

Method:
1) Take Mango pieces into a bowl. Sprinkle salt and mix well. Let it rest for 10 to 15 minutes.
2) Take a pan, add 1 tbsp water and grated jaggery. Now heat it over medium heat. Once jaggery is melted, remove from heat and keep aside till it become lukewarm.
3) Pour lukewarm jaggery over salted Mango pieces and mix nicely. Also add red Chili Powder at this stage.
4) Heat Oil in a small saucepan. Add Mustard seeds, let it splutter. Then add Turmeric and Asafoetida, immediately remove from heat. Pour it in a separate glass bowl to cool down a little. Once becomes lukewarm, mix it in the pickle.

Labels:
Sweet sour mango Pickle, Indian mango pickle

Pineapple Raita

Pineapple Raita in Marathi



Ingredients:
3/4 cup Pineapple Tidbits
1 cup Yogurt
1/8 tsp Cumin powder
salt to taste
1 tsp Sugar
1 tsp Cilantro
1 Green chili (Optional)
1 Cherry for Garnishing (Optional)
4 to 5 Pineapple Tidbits for garnishing

Method:
1) Whisk Yogurt nicely. Add sugar and little salt. Add chopped green chili If you want little heat in taste.
2) Add Pineapple tidbits into whisked yogurt and mix well. Taste raita and add sugar and salt if needed. Transfer Raita to a serving bowl. sprinkle little Cumin Powder, garnish with 3-4 Pineapple tidbits, Cilantro and Cherry. Refrigerate for atleast an hour. serve chilled.

Tips:
1) Skip chili in case you want plain and sweet Raita
2) Add sugar as per taste.
3) Sprinkle little pepper powder for nice flavor. Do not mix before serving, it will change the color of Raita.

Boondi Raita

Boondi Raita In Marathi

Serves: 3 to 4 persons


Ingredients:
1 cup Boondi (Plain)
3/4 cup Buttermilk, thin consistency
3/4 cup Plain Yogurt
1/4 cup Milk
salt to taste
1/4 tsp Black pepper
::Other Seasoning::
1/2 tsp Cumin Powder
1/4 tsp Red Chili Powder
1/4 tsp Chat Masala
2 tbsp Boondi (For Topping)
1/2 tbsp Cilantro, finely chopped

Method:
1) Soak 1 cup Boondi in 3/4 cup buttermilk for about 20 minutes. After 20 minutes squeeze Boondi gently and transfer to other bowl. Do not squeeze harshly, otherwise Boondi gets crumbled. Reserve Buttermilk for later use.
2) Whisk 3/4 cup Yogurt in a deep bowl. Add milk, salt and pepper to taste. Add very little salt, as ready-made Boondi is generally little salty. Mix all together really well. Now add squeezed Boondi and stir gently. Squeezed Boondi will absorb liquid content in yogurt a little. So if you feel, add little reserved buttermilk to give right consistency.
3) Taste Raita and add salt and pepper if needed. Transfer it to serving Bowl. Sprinkle Cumin Powder and very little Red Chili Powder. Place 2-3 tbsp Crunchy Boondi in the center. Slight crunch in Raita makes it more delicious. Sprinkle Red Chili Powder and chat Masala to your taste. Garnish with little chopped Cilantro. Refrigerate for about 1/2 an hour. Serve chilled as side dish.

Note:
1) You can mix all the ingredients and seasonings together, If you like. But Raita will become Reddish in color which would not change the taste but only the appearance.
2) You can serve Raita at room temperature.

Labels:
Boondi Raita, Dahi boondi, tangy raita, Yogurt Raita recipe

Pumpkin Raita

Pumpkin Raita in Marathi

Serves: 2 to 3 persons


Ingredients:
2 cup Pumpkin, peeled and cubed
1/2 tsp Ghee
1/2 tsp Cumin seeds
3 green Chilies, chopped
1/4 cup Cilantro, finely chopped
1/2 to 3/4 cup Plain Yogurt
Salt and Sugar to taste

Method:
1) Pressure cook Pumpkin cubes to 2-3 whistles or until soft and tender. Mash pumpkin cubes after they cool down. mash nicely and try to remove lumps.
2) In a small saucepan, heat Ghee. Add Cumin seeds and Green chilies. saute for few seconds and pour it over mashed pumpkin. Add Salt and sugar to taste. Add Yogurt, Cilantro and mix well.

Note:
1) This Raita is great side dish in you Fasting meal. Otherwise, you can add Mustard seeds, Asafoetida, Turmeric to hot Ghee with Cuminseeds as additional seasoning.
2) Roasted Peanuts coarsed Powder taste great in this Raita.

Labels:
Pumpkin Raita, Kaddu Bhurta, Bhopla Bharit

Beetroot Salad (Koshimbir)

Beetroot Salad in Marathi



Ingredients:
¾ cup peeled, grated Beet root
¼ cup Onion, finely chopped
¼ cup Tomato, finely chopped
½ tsp roasted Cumin Powder
1 tbsp roasted Peanuts Powder (Optional)
1 tbsp Cilantro, finely chopped
1 tsp Lemon Juice
Salt and sugar to taste

Method:
1) Peel and grate raw beetroot. If you don’t like taste of raw beetroot, pressure cook to 1 whistle. Do not overcook, we want crunchiness of beetroot.
2) Transfer grated beetroot to mixing bowl, add all other ingredients and mix well.

Serve Beetroot koshimbir (salad) as a side dish.

Labels:
Beetroot salad, Oilfree recipe, Beetachi koshimbir

Garlic Dal

Garlic Dal in Marathi


Ingredients:
1/2 cup Toor Dal
2-3 Garlic Cloves, finely chopped
3 tbsp Cilantro, finely chopped
2 Green chilies, Cut each into 2 pieces
3-4 Curry leaves
For Tempering: 1 tsp Oil, 1/8 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida Powder, 1/4 tsp Turmeric Powder
2 tsp Lemon juice
Salt to taste

Method:
1) Wash Toor dal with water. Add 1½ cup water and Pressure cook Toor dal to 5-6 whistles or till soft and tender. Whisk and make dal very smooth.
2) Heat a wok or any saucepan on medium heat. Add oil and let it become hot. Add Mustard seeds, let it splutter. Immediately add cumin seeds, Asafoetida Powder, Turmeric powder, and Curry leaves. Give a nice stir; add chopped Garlic Cloves and chilies, sauté for 10-15 seconds. Then add chopped Cilantro and stir for 5 seconds, add Cooked and whisked dal. Stir nicely.
3) Add salt to taste. Also add water if needed. Bring it to boil. Add lemon Juice.

Serve with white rice. To enhance flavor, add 1 tsp Ghee over Rice.

Labels:
Maharashtrian Dal, Varan, Dal, Dhal, Indian tadka dal

Green Chili Pickle

Green Chili Pickle in Marathi

Ingredients:
1 to 1¼ cup Green chilies pieces (1 cm)
¼ cup Salt
1/3 cup Red Mustard Seeds Powder
½ tbsp Hing (Asafoetida Powder)
For Oil Seasoning: ¼ cup Oil, ½ tsp Mustard Seeds, ½ tsp Asafoetida, ½ tsp Turmeric Powder
10-12 Fenugreek Seeds

Method:
1) In a mixing bowl add Green Chili pieces, salt and ½ tbsp Asafoetida powder. Mix them nicely. Keep aside for 20 to 30 minutes.
2) Heat oil in a small saucepan. Deep fry Fenugreek seeds (take care it should not burn) and crush them. Add crushed Fenugreek seeds to Mixture of Green Chilies.
3) In the same hot oil, add mustard seeds. Let it splutter then add ½ tsp Asafoetida, ½ tsp Turmeric Powder. Pour this seasoning to other glass bowl let it cool down at room temperature.
4) Once the Oil seasoning is become cold, pour it to Green chilies mixture. Also add Red Mustard Seeds Powder. Mix thoroughly.
5) Take a jar with lid, clean it and dry it in sunlight. Transfer Pickle to this container and cover it with airtight lid. Keep it undisturbed for atleast 10-12 days to mingle the flavor of the spices.
After 10-12 days you are good to go !!!

Labels:
Chili Pickle, Spicy Chili Pickle, Mirchi Lonche, Mirch Achar, Hot Chilli Pickle

Hummus

Hummus in Marathi

Hummus Dip generally served with Pita bread. Click here for the recipe of Pita Bread.

Serves : 1/2 cup

Ingredients:
¾ cup cooked Chickpeas
1-2 Garlic flakes
1-2 tsp roasted Sesame seeds
1 tbsp Lemon Juice
¼ cup water
1 tsp Olive Oil (Note 1)
¼ tsp Black pepper
2 tbsp chopped Cilantro
Salt to taste


Method:
1) Put all the ingredients in a blender and blend it to fine thick paste. Refrigerate for few hours. Chill and serve with Pita bread.

Note:
1) I did not add Olive Oil as per traditional recipe, still it tasted good. So if you want to make Hummus dip more healthy and Oil free, don't use Olive Oil.


Labels:
Hummus dip sauce, homemade hummus, hummus recipe, pita bread and hummus, middle eastern food

Schezwan Sauce

Schezwan Sauce

Serves: approx ½ cup

Serve this Schezwan Sauce with Chinese Stir Fried Vegetables

Ingredients:
1 tsp Garlic Paste
2 tsp finely chopped Garlic
2 tbsp finely chopped Spring Onion
1 tbsp Green part of Spring Onion
1 tbsp Cilantro, finely chopped
1 tbsp Crushed Red Chili
1 ½ tbsp Red Chili Powder
1/3 cup Tomato Puree
1 tbsp Soy Sauce
1½ tbsp Vinegar
2 tsp Oil
1 tsp Corn Flour
¼ tsp Sugar
¼ tsp Pepper Powder
Salt to taste

Try another recipe of Schezwan Sauce

Method:
1) In a wok or nonstick saucepan, heat oil. Add Garlic paste and chopped garlic. Wait until color changes to light brown, then add spring Onion, Cilantro and crushed red Chili. Stir well and sauté for 1 or 2 minutes.
2) Then add Red chili powder, Tomato Puree, Soy Sauce, Vinegar and mix nicely. Add Sugar, Black Pepper and salt to taste. Combine nicely.
3) In a small bowl add 1 tsp Corn flour and 2 tbsp water, mix well and pour this mixture to the sauce. Mix properly and let it cook on medium low heat for about 1-2 minutes.
4) Once Sauce become thick, remove pan from heat. Garnish with Green part of Spring Onion.

Note:
1) This sauce is very hot in taste. So use it very carefully or you can reduce the amount of Red chili Powder.
2) Refrigerate the remaining sauce in an airtight container. It remains good for 6-7 days.

Labels:
Schezwan Sauce, szechwan, Sichuan sauce, Chinese Food

Russian Salad

Russian salad

Ingredients:
¼ cup green Peas
¼ cup Carrots (peeled, small cubes)
¼ cup Boiled Potato (peeled, small cubes)
¼ cup Scallion, finely chopped
¼ cup Cucumber (peeled and small cubes)
¼ cup Tomato, finely chopped
¼ cup Red Apple, small cubes
¼ cup Pineapple, small cubes
2 tbsp Sugar
¼ tsp Mustard Powder
2 tbsp white sauce
2 tbsp mayonnaise (eggless)
¼ tsp Black Pepper powder
Cilantro for garnishing

Method:
1) Boil Green Peas and Carrot pieces
2) In a mixing bowl, combine white sauce, Sugar, and Mustard Powder. Mix well. Then add all vegetables and fruits. Mix up well. Add Mayonnaise and mix again.
3) Sprinkle little Black pepper. Transfer to serving bowl and refrigerate atleast for half an hour before serving.
Serve chilled Russian salad in your meal.


Mints – vadanikavalagheta.blogspot.com has tagged me and also shared two Awards
“Blogging with Purpose”
“Friendship Award”

I thank my Blogger Friend Mints for sharing these awards with me

I would like to pass “Blogging with Purpose” Award to five of my blogger friends

Sunshinemom
Trupti
Ranji
Notyet100
Madhavi

I would like to pass Frienship Award to

Hetal
Andhra flavors
Rashmi
Divya
Cinnamon

Congratulations for your awards

I am tagged by Mints for answering following five questions..

The Rule is
"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog".Let the person who tagged you know when you’ve posted your answers."

1. What was I doing ten years ago?
Enjoying my First year of College Life

2. Five things on Today's "To do" list
Complete this post
Exercise for 30 minutes
Make my desk Clutter free
Prepare nice snack
spend 30 minutes with friends

3. I am addicted to:
Cooking, Eating variety Food

4. Things I would do if I were a billionaire:
I will go to world tour with my family and try variety food.

5. Places I have lived:
Mumbai, Pune, Florida

I am tagging:

Sunshinemom
Trupti
Madhavi
Ranji
Andhra flavors
Rashmi

Yogurt Raita

Raita

Ingredients:
Cucumber: ¼ cup (Peeled and finely chopped)
Onion: 1/8 cup, finely chopped
Bell Pepper: ¼ cup, small cubes
Tomato: ¼ cup, finely chopped
¾ cup Yogurt (Fat free)
1/8 cup Milk (Skimmed)
1 Green chili, finely chopped
2 Tbsp Cilantro finely chopped
¼ tsp Sugar
1/8 tsp Chat masala
1/8 tsp Cumin Powder
Salt to taste


Method:
1) Keep ready chopped Cucumber, Onion, Bell Pepper, and Tomato.
2) Take Yogurt in a bowl. Whisk and make it smooth. Add milk and whisk again to mix well. We are using Milk, not water to make yogurt little thin consistency. Use of water will reduce the taste of Raita.
3) Add chopped Cilantro, chopped Green Chili, Sugar, Chat Masala, Cumin powder, and salt to whisked Yogurt. Mix well.
4) Then put chopped Cucumber, Onion, Bell Pepper, and Tomato. Mix, Cover and chill for one hour before serving.
Serve with any Masala Rice dish. Specially, it tastes great with Tawa Pulao.


Labels:
Yogurt Raita, indian Raita recipe, Mix Raita recipe, Indian Salad Recipe

Peanuts Curry

Peanuts Curry

Ingredients:
¾ cup Peanuts
1 tsp Ghee
½ tsp Cumin seeds
4 tbsp Peanuts Powder
½ cup Water
2 Kokum
2 to 3 Green Chilies
1 tsp Jaggery
Salt to taste




Method:
1) Soak peanuts in water for 5-6 hours. Pressure cook to 3 whistles or until tender.
2) Peanuts powder – roast ½ cup peanuts. Peel and grind coarsely.
3) Put 4 tbsp Peanuts powder and ½ cup water in a grinder. Grind for 30 seconds. This mixture gives nice thick gravy.
4) Heat 1 tsp Ghee, add Cumin seeds and chopped green chilies. Sauté for 5 seconds. Add Peanuts powder mixture. Add little water if needed. Add Kokum, salt and Jaggery. Bring it to boil. Then put cooked Peanuts and boil for couple of minutes on medium heat.

Labels:
Peanuts curry, Shengdana usal, upavas usal

Maharashtrian Cucumber Raita

Khamang kakdi

Serves – 3 to 4

Ingredients:
2 cup finely chopped Cucumber (Step 1)
2 + 1 green Chilies, finely chopped
1 tsp Lemon juice
½ tsp Ghee
¼ tsp Cumin seeds
3 to 4 tbsp Peanuts powder
2 tbsp finely chopped Cilantro
1 tsp sugar
Salt to taste




Method:
1) Wash cucumber and cut both ends. Sometime cucumber has bitter taste, so always taste a little piece of cucumber before using it. Then peel and chop finely. If you have hand chopper, cut cucumber into big pieces and chop them by using chopper, make very small pieces. Then put chopped cucumber into a mixing bowl, rub little salt and keep aside for 4-5 minutes. Because of salt, cucumber will leave water. Remove excessive water, also squeeze cucumber by hand palms and try to remove the water as much as you can. We need 2 cups of squeezed cucumber.
2) Put this squeezed cucumber into another mixing bowl. Add peanuts powder, chopped cilantro, and sugar. Mix well.
3) In a small saucepan, heat Ghee. Add Cumin Seeds, 2 finely chopped green Chilies and pour this mixture to cucumber.
4) Put the remaining chopped chilies into a small bowl. Add very little salt (we have already rubbed salt to cucumber). Crush them with spoon and mix it with cucumber. Add Lemon juice and mix.
Serve in any meal as side dish..You can have it for your Upvas (fast)

Labels:
Cucumber salad, kakadi koshimbir recipe, cucumber raita, Indian cucumber raita

Maharashtrian Potato bhaji

Upavasachi batata Bhaji (Potato curry for Fasting) in Marathi

This Bhaji (sabzi) is very easy to make, very delicious. We generally make this on Fast.


Ingredients:
2 cup potato cubes (boiled and peeled)
1 tsp Ghee
½ tsp Cumin seeds
3-4 green Chilies
2 tbsp Peanuts powder
1 tsp Lemon Juice
½ to 1 tsp Sugar
Salt to taste


Method:
1) First, boil and Peel potatoes. Make medium cubes.
2) Heat a wok, and then add 1 tsp ghee. Let the Ghee become hot, add cumin seeds and chopped green chilies. Add potato cubes. Stir on medium heat.
3) Add peanuts powder, salt and Sugar to taste. Stir well and cover with lid, let it cook for 2-3 minutes. After 2-3 minutes, add Lemon juice. Mix well.

Note:
Add fresh grated coconut to enhance the taste

Labels:
Maharashtrian Recipe, upvas recipe, fasting recipe, batata bhaji, Potato Bhaji, Potato Sabji

Paneer Chili

Paneer chili



Ingredients:
150 Gram Paneer
6-7 Dry Red Chilies
Oil for Deep Frying
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Tomato paste
½ cup thinly sliced Onion
¼ cup thinly sliced Bell pepper
¼ cup finely chopped Green onion
2 tbsp Corn Starch or Corn Flour
2 tsp Soy Sauce
1 tsp White Vinegar
Salt to taste
½ tsp Sugar
½ tsp Black pepper powder

Method:
::::Chili Sauce::::
1) Boil ¾-cup water in a saucepan. Break Dry red chilies and put it into boiling water. Boil for 2 minutes, turn off the heat and cover the saucepan with lid. It will make chilies little soft. Keep it cover for 10 minutes. Drain and reserve the chili water. Grind chilies to fine paste.
2) Mix Tomato paste and chili paste together. In a saucepan, heat 1 tbsp oil, stir this mixture for a minute, and transfer this paste to another bowl. This is our Chili Sauce.

::::Paneer::::
1) Cut Paneer into 1-inch cubes. In a bowl, add little salt, ½ tsp Black Pepper Powder, 1 pinch each out of 1 tbsp Garlic paste and Ginger paste. Mix all this ingredients very well. Marinate Paneer cubes gently with this mixture.
2) In other bowl, add 1 tbsp corn flour/ Corn Starch and 5-6 tsp water, make thin consistency paste. Heat enough oil for deep-frying. Use small nonstick deep fryer, which will give us, required depth for deep-frying by using less amount of oil. Dip marinated Paneer pieces into Corn flour paste, and deep-fry these pieces till color turns to golden. Fry 2-3 pieces at a time. Do not fry longer; it could affect the taste of Paneer. Transfer fried pieces to Paper towel and remove extra oil.
3) Mix reserved Chili water and 1 tbsp remaining Corn flour paste together.

::::Chili Paneer::::
1) Heat 2-3 tsp oil in a nonstick frying pan. Add remaining ginger-garlic paste and sliced onion and sauté. Once onion is half cooked, add sliced bell pepper and sauté. Do not cook bell pepper completely. Add chili sauce, which we have prepared in 1st step. Add Soy sauce, Vinegar, Sugar and mixture of Chili water and Corn Flour paste. Let the mixture become little thick. Once mixture becomes thick, add fried Paneer Pieces and mix gently. Cook for a minute. Garnish with Chopped green onion and Serve hot as starter.

Note:
1) While coating Paneer with Corn Flour paste, be careful about the consistency of the paste. It should not be thick. It will affect the taste. We want very thin coating of Corn flour paste on Paneer.

Labels:
paneer chili, paneer recipe, Chili paneer, chilli paneer, Starters recipe

Kobichi Pachadi

Kobichi Pachadi (Indian Cabbage salad)

Ingredients:
2 cups grated Cabbage
2-3 tbsp Roasted Peanuts coarse Powder
2 tsp Oil
½ tsp Cumin Seeds
¼ tsp Asafoetida
¼ tsp Turmeric Powder
2 Green chilies
½ tsp Lemon Juice
1 tsp Sugar
Salt to taste
¼ cup finely chopped Cilantro



Method:
1) In a mixing bowl, add grated cabbage.
2) In a small saucepan, heat 2 tsp oil. Add ½ tsp Cumin Seeds, ¼ tsp Asafoetida, ¼ tsp Turmeric Powder, 2 Green chilies (chopped). Pour this Tadka to grated cabbage.
3) Then add 2-3 tbsp Roasted Peanuts coarse Powder, ½ tsp Lemon Juice, 1 tsp Sugar, Salt to taste, ¼ cup finely chopped Cilantro. Mix very well.
This pachadi tastes great with chapatti. In addition, you can have it as side dish in your meal.

Chakali

Labels:
kobichi pachadi, cabbage salad, kobi salad, cabbage recipe, kobi recipe, gobhi recipe.

Suralichya Vadya

Suralichya Vadya in Marathi

Ingredients:
1 cup Besan (chickpea flour)
1 cup Sour Buttermilk (little thicker)
1 cup water
1 tbsp green chili paste
1 tsp Turmeric Powder
½ tsp Asafoetida Powder
For Tempering:
2-3 tbsp Oil, ½ tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder, 4 Curry Leaves
½ cup Fresh grated Coconut
1 tsp Red Chili Powder
½ cup finely chopped Cilantro
Salt to taste
Kalatha to spread the mixture (Indian Stainless steel Utensil just like Lasagna Turner)
Thick plastic sheet (approximately 3 ft X 3 ft) greased with little oil

Method:
1) Whisk together Chickpea flour, Buttermilk and water. Remove all the lumps. Add chili paste to taste, 1 tsp Turmeric Powder, ½ tsp Asafoetida Powder and salt to taste. Mix well and make a smooth batter.
2) Pour this batter in a saucepan, turn the heat on medium, and start stirring. Keep stirring continuously until the batter cooked properly, otherwise batter will form lumps in it.
3) Batter will become thick in few minutes. Take the greased plastic sheet. Let the mixture cool down very little. Spread it on plastic sheet with Kalatha to very thin layer. Let the mixture layer cool down a little.
4) In small saucepan heat 2-3 tbsp oil, add Mustard seeds, pinch of Asafoetida powder, ½ tsp Turmeric Powder and 4 Curry Leaves. With spoon spread this tadka on the layer.
5) Sprinkle Red chili powder, shredded coconut and chopped cilantro on the layer. With a knife gently cut the layer into 5 inch stripes. Make rolls of each stripe gently. Then cut each roll into 3-4 equal vadis.
6) We have already spread tadka inside the rolls, so no need to drizzle more tadka over the rolls. But if you want you can pour 2-3 tbsp tadka over the 6-7 vadis.
7) While serving sprinkle little cilantro and shredded coconut.

Surali Vadi (Khandvi) - Microwave Method

Tips:
1) Instead of plastic sheet, you can use backside of stainless steel thali (Plates) to make thin layer of mixture. But you will need 5-6 thalis for the whole batter, which could be little difficult to manage.
2) If you do not want tadka inside the roll, don’t spread tadka on the layer, just spread takda with spoon over the roll after making roll.




Labels:
Suralichya Vadya, Suaralichya Wadya, Surali Vadi

Veg Manchurian

Veg Manchurian

Ingredients:
For Manchurian Balls
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
3 tbsp Corn Starch
1 Green Chili
Salt to taste
Oil for deep-frying
For Manchurian Sauce
2-3 Green Chilies
½ tbsp Ginger Paste
4-5 Garlic Cloves, finely Chopped
1 tbsp Corn Starch
2 tsp Oil
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Sugar
1 to 1 ½ cup Vegetable Stock
Salt to taste


Method:
1) First, we will make Manchurian Balls. In a mixing bowl put all the vegetables:
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
Mix all the vegetables and rub little salt to all vegetables. Put Chopped green chili. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The mixture should be thick and sticky.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. If we drop little bigger amount of mixture, it will remain uncooked from inside.
3) Use vegetable stock for Manchurian Sauce, as it gives nice flavor. You can use water instead. Use a shallow saucepan to make this sauce.
4) Heat 2 tsp oil; add Chopped green chili, Chopped Garlic, Ginger paste and sauté for approximately 30 seconds. Add Sugar, Soy Sauce, and 1 ½ cup Vegetable Stock. Bring it to boil. Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps. Put this mixture to vegetable stock. It will give nice thickness to Manchurian Sauce. Add little more corn starch if needed.
5) Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any ingredient required according to your taste.
6) On low flame, add Manchurian Balls into Manchurian sauce. Mix them well. Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.

Note:
1) There is cornstarch in the Manchurian Balls mixture. If you are using your hand to drop the mixture in oil, keep little water in a bowl. Cornstarch used to stick to hands. Therefore, you can use water to remove stickiness.
2) While making Manchurian Sauce, make it sequentially. Otherwise, it could affect the taste.
Labels:
Manchurian Sauce, Veg Manchurian, Dry Machurian, Manchurian recipe, Indo Chinese recipe

Mix Baked Vegetable

Mix Baked Vegetable in Marathi

Serves: 3 to 4 persons

Ingredients:
1 cup boiled and peeled potato cubes
½ cup thinly sliced Onion
¼ cup Carrot cubes
¼ cup French beans (1 inch pieces)
¾ cup half-cooked Green peas + Corn
½ cup Bell pepper, sliced lengthwise
Tomato Puree of 2 tomatoes
(Boil and peel tomatoes. Do not add water. Add 2 garlic cloves and purée)
8-10 Cashew nuts
3-4 curry leaves
2 dry red Chilies
1 tsp Garam Masala
2 tbsp butter
Salt to taste
3 tbsp chopped Cilantro
1 tsp lemon juice

Bake Potato cubes, Carrot cubes, half of the sliced Onion, French beans, and Bell pepper to 350o F for 13 to 14 minutes or until vegetables become golden brown. Baking gives nice flavor to vegetable.

Method:
1) Heat a nonstick pan over medium heat. Put butter and let it melt. Add Curry leaves, remaining sliced onion and Cashew nuts. Sauté until onion become translucent. Add red Chilies and baked vegetables.
2) Cover pan with lid and let the vegetables cook for couple of minutes over medium to medium low heat. Add Garam masala, Tomato puree and mix well. Cover and cook for 2-3 minutes. Add green Peas and Corn, cover and cook for 2-3 minutes. Add salt and sprinkle chopped cilantro, and lemon juice.
Serve hot with Naan, Roti, Chapati or even with slice bread.

Labels:
Mix baked vegetable, Mix vegetable recipe, North Indian Recipe, mix veg recipe

Spicy Eggplant Slices

Vangyache Kaap in marathi

Serves: 2 to 3 persons
Time: 30 minutes



Ingredients:
1 medium Eggplant
1/2 cup Rice Flour
1 tbsp Chickpea flour
2 tsp red chili powder
1/2 tsp turmeric powder
Pinch of asafoetida
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Dry mango powder (optional)
Salt to taste
around 1/4 cup oil

Method:
1) Wash eggplant thoroughly. Make thin, round slices of the eggplant. Take a deep bowl, fill it up with cold water and immerse these slices into cold water to avoid darkening.
2) Mix together all the dry ingredients (Chickpea flour, rice flour, red chili powder, turmeric, asafoetida, salt, cumin-coriander powder, dry mango powder). Do not add water.
3) After 8 to 10 minutes remove eggplant slices from the water and place onto a clean towel and pat dry.
4) Dip the eggplant slices into the above flour mixture and coat both sides of each slice.
5) Heat a nonstick griddle. Spread 2 tbsp oil over it and place the slices on it. Each slice should be separated. Cook the slices in batches or use multiple griddles to cook them. Do not cover while roasting.
6) Drizzle little oil and cook both sides until golden brown over medium heat.
7) Serve them as side dish in your meal.

Tips:
1) Eggplant should be fresh.
2) Any kind of eggplant is good to make above recipe. Please note that Japanese eggplants are convenient because of its small size, however it has little sweet taste.