Tandoori Baby Corn

Grilled Baby Corn is a very tasty dish to be served as a starter.

Time Required: 15 minutes + marinating time

  

Ingredients:

15 Baby Corns

1tsp Ginger – Garlic paste

1tsp Red Chili paste

½ tsp Garam Masala Powder

¼ tsp Jeera / Cumin Powder

¼ tsp Cardamom Powder

½ tsp Chili Powder

¼ tsp Kala Namak / Black Salt

4tbsp Mustard or Olive Oil

Method:

Tie the curd in a muslin cloth and hang it till all the water drains out. Put the curd in a bowl and add Red Chili paste, Ginger Garlic paste, Garam Masala Power, Oil, Black Salt, Salt, Cumin, Cardamom and Chili powders. Mix well. Marinate the baby corn well in this masala paste. Grill the marinated baby corn in a hot tandoor or in an oven till done.  Serve with Tomato Ketchup and Chutney.

Gobi Manchurian

Serves 4 as an appetizer or part of a multi-course meal

Ingredients:

10 to 12 cloves garlic

1 teaspoon ginger-garlic paste 

1 head cauliflower, cut into bite-size florets

2⁄3 cup cornflour

2⁄3 cup flour

1/2 teaspoon salt (according to your taste)

1/2 teaspoon ground pepper

2 tsp. plus 3 tbsp. soy sauce

1 tsp. vinegar

oil for deep fry pan

2 small onions, chopped

8 to 10 fresh green chilis, thinly sliced

3/4 cup ketchup

Cilantro leaves & lemon for garnish

 Procedure:

In a vessel of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

In a small bowl, mix together cornflour, All purpose flour(maida),  salt, and chilli powder, garam masala powder, ginger-garlic paste, vinegar, 2tbspn soy sauce and add little water to form a batter.

Marinate the cauliflower fritters in this batter for half an hour.

Heat oil in a frying pan for deep fry.

Then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

Add 2 tablespoons of oil in a wok. Sauté onions until soft, about 3 to 4 minutes. Add chilis and Garlic cloves(finely chopped) and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with  pepper to taste. 

 Add drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with  cilantro and lemon slices and serve as a starter.

Chilly Mushroom

Ingredients:

• 400 gm Button Mushrooms
• 2 Capsicums

• 10 green chillies
• 2 medium Onions
• 2 cm Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• ½ tsp Chilli Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
• Salt to taste

How to make Chilly Mushroom:

•	Cut mushrooms into halves.
•	Cut capsicums into halves, remove the seeds and cut into thin strips. Cut the green chillies into halves horizontally.
•	Grind onion, ginger and garlic to a paste.
•	Heat 4 tbsp of oil. Fry the green chillies & ground paste.
•	Add chili powder and ¼ cup water. Simmer till almost dry.
•	Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•	Add Soya sauce and vinegar. Mix corn flour with water and add.
•	Bring to a boil, simmer for 1 minute.
•	Serve Chili Mushroom hot with noodles or fried rice.

Sautéed Lamb Slices with Scallion

This is one of the most popular Chinese food recipes, The thinly sliced meat acquired very good flavor from all the onions.This recipe is also been translated as:quick-fried mutton slices with scallions. I collected it from Chinese food recipes.

Ingredients for Sautéed Lamb Slices with Scallion:

½ cup oil
1 tbsp sesame oil
½ tsp salt (or to taste)
2 tbsps soy sauce
1 tbsp dry sherry
½ lb lean lamb, very thinly sliced
1 tbsp red wine vinegar
½ tsp ground Szechuan or black peppercorns
2 garlic cloves, minced
½ lb scallions (2 bunches)

Directions to cook Sautéed Lamb Slices with Scallion:

1,Mix together 1 tbsp of the soy sauce, the salt, sherry and 2 tbsps of the oil. Add the lamb slices and leave it to marinate for 5 minutes. Mix the remaining soy sauce with the vinegar, sesame seed oil and pepper in a small bowl.

2,Heat the remaining oil in the pan. Add the garlic and stir fry for about 10 seconds. Add the meat and stir fry until browned.

3,Shred a few of the scallions and set aside for garnish. Cut the remainder into 2 inch pieces and add to the meat together with the vinegar mixture. Stir-fry for a few seconds. Serve hot, garnished with the reserved scallions.

KHEEMA PAKODAS

I took it from my aunt & made it for the first time but it tasted really good. 

served it straight, there was no time to capture it. 

INGREDIENTS:

1.  MINCED MEAT (KHEEMA) - 1/2 KG
2.  GREEN CHILLIES - 5-6
3. CUMIN SEEDS (JEERA) - 3 TBSPN
4. Split Roasted Gram - 1 cup
5.  ONIONS-2 (FINELY CHOPPED) 
6. BESAN FLOUR (GRAM FLOUR ) -  2 CUPS
7. CORIANDER - 1 CUP(FINELY CHOPPED)
8. CHILLY POWDER - 3 TBSPNS
9. SALT TO TASTE
10. GARAM MASALA - 1/2 TBSPN
11. CORIANDER POWDER - 3 TBSPNS 
12. GINGER-GARLIC PASTE - 3 TBSPNS
13. OIL FOR DEEP FRY 

PROCEDURE;

•  Grind the Green chillies, cumin seeds & split roasted gram in a mixer jar  untill you get a smooth powder.
• Take minced meat in a big bowl to that add the above prepared powder, ginger-garlic paste, coriander powder, garam masala, besan flour, chopped onions, chopped coriander leaves, chilly powder, salt and mix well.

• Make the kheema patties of desired size. Make them a little flatter so that it cooks fast.
• Heat the oil in a non stick pan and deep fry these patties both sides till it turns in to a brown colour.
• Remove from the pan and keep it in a tissue paper till it absorbs oil.
• serve it hot with sauce.

CHILLI CHICKEN

Hi, today I tried chilli chicken for my sis &  husband.. I took this reciepe from one of my cousin...It was yummy...& Here it is


INGREDIENTS


FOR MARINATION:

1.  Chicken: 1/2 k.g
2. green chillies:7 (medium size) chop it horizantally
3. curd: 5 spoons
4. turmeric: 1/4 spoon
5. coriander powder: 4 spoons
6. garam masala: 1/2 spoon
7. vinegar:2 spns
8. coriander leaves: 1/2 cup
9. mint leaves : 10
10. salt: 3 spns or (depends on your taste)

mix all the ingredients in a bowl and keep it aside for an hour.

FOR CURRY:

Oil: 1/2 cup

Finely chopped onions: 4

green chilles:   5 chop it horizantally

 mint leaves: 5

soya sauce: 5 spns
capsicum: 2 (chopped)

Preparation:

1. take a pan and pour  oil in it, when oil becomes hot, add onions 
2. Fry till it turns in to transparent (two minutes) and  add chillies, mint leaves and capsicum
3. fry them, for five mins.
4. Add soya sauce and stir it well.
5. now add the marinated chicken  to this curry, mix well till the oil comes out.
6. close the lid & keep it an a low flame for 10-15 minutes.( till the chicken becomes tender.)
7. Finally garnish it with coriander leaves

Cabbage Pakoda

Ingredients:

1. 1 cup besan flour
2. 1 cup grated cabbage leaves
3. 1 tsp red chili powder
4. salt to taste.
5. Oil for frying
6. pinch of garam masala
7. 1/2 cup cornflour
8. 1/2 tsp coriander powder 

Procedure:

• Make a smooth batter with basin, add salt, coriander powder, garam masala, red chili powder, cornflour and keep aside. 
• Put grated cabbage leaves in the batter.
• Heat oil in a pan, when it is medium hot. Take a small amount of batter and drop into the oil. Fry both sides till done remove from the pan keep them kitchen papaer in order to absorb the oil.

Serve hot with sauce or Green chutney.

Green Chutney:

15 green chillies
1/2 cup coriander

1/2 cup tamarind paste
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clove garlic

• Grind all the ingredients , except oil  in a small mixer.Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained.

• Try using no water or as little as possible to make the chutney keep longer. Add water as and when required.Store in a clean glass bottle.