Veg Manchurian

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I like Indian style Chinese a lot and I make it very regularly. But after loosing Kitchen to Mom :), it was while since we had Chinese. So on Friday, I decided to take the kitchen in control and make Chinese menu for dinner. I have made Veg Machurian so many times but every time I had trouble with photo, so this time since the photo also came out okayish, here is the recipe.


Ingredients
2 Cup Cabbage
2 Cup Carrots
2 Cup Beans
1 Bell Pepper
1 Green Chilli
3 Spoon Corn Flour
5 Spoon Maida
1 Spoon Garlic Paste
2 Garlic Cloves
3 Stems of Spring Onions
1/4 Cup Sweet Chilli Sauce
1/4 Cup Soy Sauce
2 Spoon Hot Chilli Sauce
Salt to taste
Oil

Method

• Chop cabbage, carrots, green chillies, beans and pepper into fine pieces.


• Add in salt to taste and mix well.


• Add in garlic paste, 4 spoon of Maida and 2 spoon of corn flour. Knead well to make the dough


• Make small balls from this dough and roll each of them into the remaining Maida and fry in the medium hot oil till golden in color. Keep aside.


• Heat oil in pan and add in finely chopped garlic cloves, spring onion's white part and fry till light brown in color.


• Add in sweet chilli sauce, hot chilli sauce, soy sauce and mix well.


• Take 3 cups of water and mix in 1 spoon of corn starch. Add it to the sauce that is boiling in the pan. Mix well


• Add in the Manchurian balls made earlier and cook for couple of minutes. Garnish with spring onion's green part and serve.

Notes
Normally I add in salt and keep aside the mixture of finely chopped vegetables aside so that i don't need to add extra water nor do the dough loosens after a while because of all the water that salt would come from the vegetables.
Instead of using sweet chilli and and hot chilli sauces, I have also used 3 spoon chilli flakes, 1/4 Cup Vinegar and 2 spoon sugar instead.

Pachadi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Now that mom is here, she made this awesome pachadi two days back. I loved it so much that I asked her to show me how to make it the very next day when we were actually going to eat Paani Puri for the dinner :) Nevertheless we had this pachadi after eating paani puri with excuse that something healthy after something chatpata :)


Ingredients
2 Cup Cabbage
1 Cup Carrot
1 Tomato
3/4 Cup Onion
1 Spoon Groundnut Powder
1 Spoon Sugar
1 Green Chilli
Handful of Coriander Leaves
1 Lemon
1/4 Spoon Mustard Seeds
A pinch of Asafoetida
Oil
Salt to taste

Method

• Finely chop cabbage and add it to the bowl


• Add finely chopped tomato


• Add finely chopped onion


• Add in finely chopped coriander leaves and green chilli


• Add in grated carrots


• Add in groundnut powder, sugar and salt to taste


• Squeez lemon juice in it and mix well.


• Heat a spoon of oil in the small pan and add in mustard seeds and Asafoetida and let the mustard splutter.


• Add it to the mixture and mix well.

Notes
If you are going to serve it to guests, you could finely chop all the veggies and then at the last moment just before serving, mix in sugar, salt and add in heated oil-mustard. It would be much more fresh and would taste better than the complete procedure done in advance.

Eggplant Bhaji

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Pakoda - Bhaji is quite famous in Maharashtra. All weddings must have these, when guests are invited, you have to have this item. Its been quite long time since we had bhaji so i decided to make them on Monday but decided to give it a twist. Given that eggplant is so easily available here i thought why not use it. The experiment was quite successful so here is the recipe.


Ingredients
2 Cup diced Eggplant
1 Onion
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Coriander Powder
1/4 Spoon Jeera Powder
1/2 Cup Besan
Handful Coriander Leaves
Salt to taste
Oil

Method

• Mix in diced eggplant, diced onion, chilli powder, besan, turmeric powder, jeera powder, coriander powder, finely chopped coriander leaves and salt to taste. Add in some water to make the paste.
• Heat oil. Add couple of spoon of oil to the paste and mix well.
• Take a small lemon sized ball from the paste and flatten it a bit
• Fry on medium heat till done on both sides. Serve immediately

Notes
Normally i would wait around 5 minutes after mixing all ingredients but before adding water. The salt with all the veggies secrets water so if you wait your paste doesn't end up loosing consistency later on while you are in the middle of frying.

Vanilla Icecream

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is Ajoy's favorite flavor in ice-cream which i finally made last Saturday. This is so easy and tasty flavor that i wonder why i didn't make it earlier. The texture of the ice-cream came out so well, so much better than the store bought ice-cream.


Ingredients
1 liter Milk
3.5 Cup Cream
2 Cup Sugar
1/4 Cup Vanilla Extract

Method

• In a mixie blend sugar and 1/2 liter of milk together till sugar completely till it dissolves.
• In a bowl mix the milk-sugar mixture, cream and vanilla extract and whisk with fork till everything is combined.
• Set the mixture in ice-cream bowl according to the ice-cream maker's instructions.

Notes
I used heavy whipping cream instead of light whipping cream so if using light whipping cream, you may need to use 4.5 cups of cream instead for the smooth flavor.

Payesh

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had made this earlier too but today i thought i would make this for milind and ajoy. Its one of ajoy's favorite sweet dish and so easy to make.


Ingredients
1 Liter Milk
3/4 Cup Rice
1.25 cup Jaggery

Method

• Boil the milk and reduce to 3/4th.
• Wash rice and and add it to the boiling milk. Let it cook completely.
• Take off the heat once the rice is cooked completely. Add in grated jaggery
• Mix well and let it dissolve completely. Chill and serve.

Notes
Cook the milk and rice over medium heat with constant stirring so as to avoid burning.

Cashew Pistachio Cookies dipped in Chocolate

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I made this for taking with us to trip tomorrow for memorial day weekend. Perfect snacks for travel. Its inspired by the short bread Ajoy got from Costco couple of times.


Ingredients
3 Cup Maida
2 Cup Butter
1.25 Cup Sugar
1 Egg Yolk
2 Spoon Vanilla Essence
1/2 Cup Cashews
1/2 Cup Pistachios
1 Cup Semi-sweet Choco Chips
1/4 Cup White Choco Chips
5 Spoon Shortening

Method

• In a bowl cream butter and sugar together till fluffy.
• Add in egg yolk and vanilla essence and cream again
• Grind the cashews to fine powder and add it to the above mixture
• Sift in maida and mix together till nice stiff dough is formed.
• Form the lemon sized balls and store them in fridge for around 1 hour
• Preheat oven to 375F/190C
• Chop the pistachios
• Press each dough ball using palms to thick discs. Sprinkle the pistachios on half portion of each cookie disc and press lightly to secure the pistachios in the cookie
• Line the baking sheet with parchment paper and grease it. Transfer the discs on to the baking pan keeping an inch of distance between each of them
• Bake at 375F/190C for 12 minutes
• Let the cookies cool for 5-10 minutes.
• In a bowl mix in semi sweet chocochips and 4 spoon of shortening and microwave for 1 minutes stirring once after 30 minutes. Mix till nice glossy.
• Line the baking sheet with fresh parchment paper. Dip each cookie's part which isn't covered by pistachios in the chocolate and set it on parchment paper.
• Mix white choco chips and remaining 1 spoon of shortening for 30 seconds and stir in till smooth and glossy. Fill it in a piping bag and make zig zag lines over the semi sweet chocolate on the cookie. Let the chocolate set for an hour.

Notes
If you dont have microwave you can heat chocolate and shortening in a bowl set over the boiling water. Stir till the mixture is smooth and dont let the chocolate burn. Microwave is really easy method and one doesnt need to worry much except to check it every 30 seconds so I prefer to temper the chocolate in microwave.

Lychee Icecream

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Here almost all stores sell the canned lychees but never the fresh ones. Last month I decided to give it a try especially for ice-cream. It turns out that if you use the syrup you get pretty good flavor from one can


Ingredients
1 Can of Seedless Lychee
1/2 Cup Sugar
1/2 Cup Milk
3.5 Cup Cream
1 Lemon

Method

• Take out lychees from the syrup and put the syrup in the mixie.
• Add in sugar and milk and blend it till the sugar is disolved.
• Mix in cream and lemon juice and whisk a bit.
• Add it in ice-cream maker and let it set.
• Fine chop the lychees and mix that in the ice-cream around 3-4 minutes before the setting is complete.

Notes
If using fresh lychees just use around 30 lychees. Puree around 15 of them with 2 cups of water and use that instead of lychee syrup and finely chop remaining lychees. You might need to use probably 2/3 cup of sugar.
The lemon helps in bringing out the taste from the lychee.