Baby Corn Manchuria

Ingredients:

1. Baby Corn (usually I get the tins, this recipe is good for 2 tins of baby corn).
2. Ginger
3. Garlic
4. Green onions
5. Green chillies
6. Soy Sauce
7. Tomato Ketcup (hot and sweet)
8. Maida flour
9. Rice flour
10.Oil for deep fry
11.salt


Pre-preparation

1. Take the corn from the tins, and drain all the water. Cut them into half. Microwave it for 2-3 minutes. Don't add any water to boil.
2. Take a small piece of ginger, 6 garlic cloves, and 5 green chillies. Make them into a paste.
3. Finley chop spring onions, garlic (6 cloves), a small piece of ginger,and 5-6 green chillies into small pieces.


Preparation:

1. Take a mixing bowl. Take the corn (make sure you microwave it for 2-3 minutes and its dry).
2. Add rice flour, maida flour to the same. (make sure that if you add 3 spoons of rice flour,then, add 1 spoon of maida flour).
3. Now add salt to taste, ginger-garlic-chilli paste, 1/2 tea spoon of soy sauce, 2 table spoons of tomato ketchup.
4. Add water, and make it into a dough, it has to be in a consistency, that the flour completely covers the corn.Don't dilute it. It has to be solid like for pakoda.
5. Take a frying pan, and pour oil sufficient for deep fry.
6. Once the oil gets heated, fry corn in the oil until light-brown in color. Don't burn too much.
7. Put all the fried-corn in a plate.
8. Take a frying pan, and add 4 table spoons of oil.
9. Now, add all the chopped spring onions, garlic, ginger, and chillies, and fry in medium heat for 5 minutes.
10. Now, add 3 table spoons of ketcup (hot and sweet), 1/4 spoon of soy sauce.
11. If you want, add a pinch of Ajnamoto.
12. Fry it for another 5 minutes in medium heat.
13. Now, add the deep fried corn, and mix it well until the sauce gets on the corn completely. This should take 2-3 minutes.
13. Now, for garnishing, add chopped spring onions, and serve.

Chinese Fried Rice - IndoChinese Special

Ingredients:

Basmati Rice - 2 cups
Beans - few
Carrots - 1
Peas - few
Cabbage - 1/4 piece
Spring onions - one bunch
Ginger - small piece
Garlic - 4 pieces
Chillies - 4 depending on the spice level, you can add more
Pepper powder - 1/2 tea spoon
Soy sauce - 1/2 tea spoon
Salt to taste

Paste Preparation:

Take ginger, garlic, and chillies and grind them together into a fine paste.

Procedure:

Finely chop all the required vegetables to small pieces. Keep Peas, cabbage, and Spring onions to a side.

First, take a rice cooker, and add 2 cups of Basmati rice. For 1 cup add 1 1/2 cups of water, and cook the rice and keep it ready.

Next, heat a pan and add 5 table spoons of oil. Once the oil gets heated, add the paste that is prepared above (by adding ginger, garlic, and chillies). Fry the paste for 5 mins, and then add all the vegetables. Add a pinch of salt.
Don't over cook the vegetables, and don't sprinkle any water. Just cover the pan with a lid, and constantly keep stirring for 15 minutes until the vegetables are just cooked.


Next, add the cooked rice to this, and mix the rice well with the vegetables, and make sure there are no lumps of rice. Now, add 1/2 tea spoon of soy sauce, 1/2 tea spoon of pepper powder, and salt to taste.
Mix with these ingredients well.

At the end, add finely chopped cabbage, spring onions, and peas. Just leave it on heat for 5 mins.

And......Yum!!!! Chinese fried rice is ready to eat.

MASALA PAPAD - Easiest Snack Recipe

Ingredients:

Any papad of your choice- I usually prefer lijjat papad (with pepper)
Onion -1
Tomatoes- 1
Green Chillies -2
Corriander leaves –few
Lemon – ½ of the lemon

Procedure:

Microwave any papad of your choice for 1 minute, until it is thoroughly popped. Otherwise, put for an extra 30 seconds.

Garnishing:
Cut onions, tomatoes, green chillies, coriander, and mix them well. Finally squeeze some lemon juice, and mix all the ingredients well.
Now, add this on top of the papad, may be 2-3 table spoons, and yummy masala papad is ready.

Broccoli Yellow Moong Dal Curry (Broccoli Pesarapappu Podi Kura)

Ingredients:

1. 1 Broccoli
2. ½ cup yellow moong dal (pesarapappu)
3. Green chillies -1-2 depending on your spice level
4. For seasoning:

Mustard seeds
Cumin Seeds
Red chillies – 2
Curry leaves –few

Procedure:
1. Soak yellow moong dal (pesarapappu) for an hour.
2. The other option is you can even boil the dal, and drain all the water. Make sure that the dal is correctly boiled; it has to be a dry curry, so once the dal is cooked, switch –off the flame, and drain the water. Don’t overcook it.
3. Take any pan (boiling or fry), and add 2 table spoons of vegetable oil or olive oil. I prefer to cook with olive oil, as it is healthier. Heat the oil at around med-high flame, not too high as it will burn the oil.
4. Once the oil is heated, add few mustard seeds (around 1/2 tea spoon), cumin seeds (around ½ tea spoon), red chillies 2(cut them into small pieces).
5. Once the mustard seeds start splattering, add green chillies, curry leaves, and a pinch of Asafotida (hing) to it. Then to the same, add cut broccoli florets. Add a pinch of turmeric, and salt to taste.
6. Broccoli boils very quickly when salt is added, and so no additional water required. Just boil it at medium heat, and keep stirring it 2 -3 times until cooked, so that it does'nt get burnt. Once the florets turn soft, that is an indication that broccoli is thoroughly boiled.
7. If you feel that the Broccoli is still firm, then maybe you can sprinkle some water. Mostly not required.
8. Once Broccoli gets cooked, add the soaked yellow moong dal, or boiled moong dal, mix it well, and leave for 2 minutes.

That’s it, Broccoli yellow moong dal curry (Broccoli pesarapappu podi kura) is ready to be served!!!

Indian Masala Chai - Refreshes your day

Ingredients:

1. Tea Leaves - Any tea powder, I use Red Label
2. Milk
3. Sugar
4. Cardamom Seeds or green Cardamoms - 3
5. Ginger
6. cloves

This procedure is good for making tea for 4

Masala Preparation:

Powder Cardimom seeds (if you are taking whole cardimom seeds, take 3; if you are using the seeds then take around 1/4 tea spoon), and cloves (around 2-3)
Grate a small piece of Ginger.

Procedure:

Tea should be prepared with a consistency of half cup water, and half cup milk.

So, take a measurement cup and fill it half with water. If you are making 4 cups of Tea, then you take 2 full cups of water, and put it in a non-stick bowl. Add 2 table spoons of Tea powder,and heat the water at a med-high temperature.

Once the water starts boiling, add the grated ginger, and the powderd cloves, and cardimom seeds. Now, take the same cup with which you measured water, and add 2 cups of milk.

Constantly stir, and once it starts boiling, reduce the heat to med-low, and stir it for 5 minutes. Depending on how strong you like, you can keep it to boiling. I usually stop it when the Tea turns normal brown color, and don't boil it much as it tastes bitter.

Now add 2 1/2 tea spoons of sugar, or as desired depending on how sweet you like, and filter the tea with a Tea Filter, and server it for 4.

Your India masala chai is ready!!! Very Refreshing after a hectic day!!!!

Indian Fresh Salad- Good Eats Always Recommended

Ingredients:
Moong Dal (yellow) - 3 Table Spoons
Carrots - 3
Green Chillies - 2 long chillies
Corriander Leaves - few for garnishing
Lemon - 1
Salt - to taste

Pre-preparation:

1. Soak moong daal (yellow) for an hour.
2. Grate the carrots
3. Cut green chillies into small pieces
4. Finely chop Corriander leaves

Procedure

Take a mixing bowl. First add soaked moong dal, grated carrots, and chillies. Mix all the ingredients well. Add salt to taste.

Finally, squeeze lemon juice, and add finely chopped corriander leaves for garnishing.

Fresh salad is ready!!!! Very light and refreshing!!!! You are gonna love every bite of it!!!!

Crying while Cutting Onions- Solution Available!!!

This is the best tip that I could ever give for cutting onions. I have tried it several times now, and wanted to share it with all my friends out there who are tired of crying while cutting onions.
Solution to avoid crying!!!

Before chopping onions, cut them into 2 halves, and freeze it for 10 mins...and there you go!!! Enjoy cutting onions with eyes wide open!!!

Enjoy cooking!!!!

Andhra Favorite - Mirchi Bajji

Ingredients:
1. Green Chillies (Jalapeno)
2.Besan Flour
3. Rice Flour
4. Tamarind paste
5. Ajwain Seeds (vaamu seeds)
6. Vegetable oil for Deep fry
7. Aamchur Powder (Dry Mango Powder)

Paste Preparation (This procedure is good for 8 mirchi bajji's):
If you don't have tamarind paste ready, take some tamarind in a bowl, add water until it is soaked, and microwave for 1-2 minutes until it turns juicy. Make sure it is not watery.
Make the Tamarind into a fine paste, and very little of Besan flour (1/2 tea spoon), ajwain powder (take 1/2 tea spoon of ajwain seeds, and finely ground it), salt, and aamchur powder to the same.
Mix all the ingredients and keep the paste ready.

Besan Batter for Dipping the Chillies:
Take a mixing bowl, and add 4 cups of Besan flour, add 2 table spoons of Rice flour. Add water by constantly stirring it and make it to a consistency that will hold the bajji. Don't make it too thick or too fluidy. Make sure you stop at the right consistency. To this, add salt, ajwain seeds powder (finely grounded), and mix the batter well.


Procedure:1. Take Jalapeno's in a plastic bowl, and sprinkle water.Microwave them for 3 minutes.
2. Next, cut a small slit in to the chilly, and make sure you don't cut towards the end, as that may break the chilly and you will not be able to stuff in the Masala.
3. If you don't take super hot, then when you split the chillies, remove the seeds from inside.
3. Now, take the tamarind paste, with all the above mentioned procedure to add all the ingredients, and stuff the chillies.
4. Make sure you don't over stuff the chillies, just add the paste to it by applying as a thin coat inside it.
5. Take a frying pan, and fill it with vegetable oil, sufficiently enough for deep frying.
6. Take a serving plate, with paper towl on it.
7. Once the oil gets heated, turn the flame to med-high, and not too high.
8. Dip the stuffed chilly in the besan batter, and put it in the oil, fry it until it truns brown color.
9. Put it in the serving plate, so that all the excess oil is absorbed.
10. Sprinkle aamchur powder on the top of the chillies.
11. Cut onions, and add some lemon juice to it. Eat them along with chillies.

You will enjoy every bite of the mirchi bajji with onions.