Chicken Manchurian

Today I tried this popular delicious Indo-Chinese Recipe - Chicken Manchurian. I wanted to try this recipe a long time back. Although there are many ways to prepare this recipe, I have experimented this in my way and it turned out well. Chicken Manchurian is always a delicious starter for kids and grown ups.

INGREDIENTS:
Chicken (Boneless)                - 300 gms
Onion (Medium size)             - 1
Curd                                    - 2 tsp
Chopped Spring onion            - 2 tbsp
Green Chillies                        - 3
Red Chillies                           - 3
Ginger Garlic paste                 - 1 tsp
Soya sauce                            - 2 tsp
Chilli sauce                            - 2 tsp
Tomato sauce                        - 2 tsp
Finely Chopped Garlic            - 2 tbsp
Chicken Stock                       - 2 tsp
Corn Flour                             - 2 tsp
Coriander Leaves                   - To Garnish
Oil                                        - As Required

TO MARINATE CHICKEN:

Maida Flour / All Purpose flour             - 2 tbsp
Corn flour                                           - 1 tbsp
Rice Flour                                           - 1 tbsp
Besan Flour/Gram Flour                       - 1 tbsp
Red Chilli Powder                                - 1 tsp
Cumin Powder                                     - 1 tsp
Coriander Powder                                - 2 tsp
Garam Masala                                      - 1 tsp
Ginger Garlic paste                               - 1 tsp
Curd                                                   - 2 tbsp
Salt                                                     - To Taste

METHOD:

1. Wash the Chicken well and cut into pieces. Mix 2 tsp Cornflour with water and keep aside. Cut the Onion, Green Chillies and Red Chillies finely.
2. Pressure cook the chicken along with 1 tsp ginger garlic paste and 2 tbsp curd and turmeric powder for 2 whistles and remove from the flame. Allow the cooker to cool and open,
3. Combine all the ingredients mentioned in "To Marinate" Section with the chicken and  allow it to marinate for atleast 1 hr.
4. Fry the Chicken pieces and drain the excess oil.
5. In a pan, heat oil and add onion and fry till it becomes golden brown.
6. Add Chopped Garlic, Green Chillies and Red Chillies and fry for 2 mins. 
7.  Add tomato sauce, Chilli sauce and Soya sauce and allow this to boil till you get a thick sauce.
8. Add the fried chicken pieces and stir well till the sauce gets coated to the chicken pieces.
9. Add Chicken Stock and Cornflour mixed with water from Step 1 to the mixture and stir well.
10. Add Spring Onions and Coriander Leaves and remove from the flame.

Tips:

• Instead of mixing Cornflour with water, you can use Corn Starch.
• Use freshly ground ginger garlic paste.
• You can add Vinegar also while marinating.

Linking to the event Chicken Feast @ MySpicyKitchen

Cabbage Pakoda

Cooking Time : 30 mins
Serves            : 2

This is a wonderful recipe of Cabbage in the form of crispy Pakoda. To many of us, Cabbage is not the liked vegetable. But when it is prepared as a Pakoda, you will not find even a single trace of Cabbage taste in it. Having this Pakoda with hot tea during a rainy day is a great combination.

                           

INGREDIENTS:
Cabbage                           - 1 medium size
Gram flour                       - 1/2 cup
Maida/All Purpose Flour    - 1/4 cup
Corn Flour                        - 2 tsp
Rice Flour                         - 2 tsp
Chilly powder                    - 1 tsp
Green Chillies                    - 4 to 5
Curry Leaves                     - 2 strands
Asafoetida                         - a pinch
Salt                                   - To Taste
Oil                                    - As Required

STEPS:

1. Clean the cabbage well and cut it into lengthwise thin pieces. Chop green chillies into fine pieces.
2. Combine Gram Flour, Maida, Corn Flour, Rice Flour, Chilly powder, Asafoetida, Curry Leaves, Green chillies, Salt with the Chopped Cabbage and mix well with 2 tsp Oil.
3. Add little water and mix the ingredients into a thick batter. Don't add much water. Mix well so that the batter coats the cabbage well.
4. Heat Oil in a deep bottomed pan and drop the batter into small fritters and fry till light brown color. Dont crowd the vessel.
5. Serve hot or you can store it in air tight container.

Linking to the event "Guest Quest @ Amina Creations"

Rava Dosa

Cooking time : 10 mins (for single dosa)

Rava Dosa is the tastier dosa. Its preparation takes only few mins and is crispy too. We need to prepare the mixture an hour ago or even instantly. Though it takes more time to prepare on dosa tawa than ordinary dosa, it is worth enough for its taste.

INGREDIENTS:

To Marinate:
Maida/All Purpose flour  - 1 cup
Semolina Rava               - 1/2 cup
Rice Flour                      - 3 tsp
Water                            - As Required
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Ginger                            - 1"
Curry Leaves                  - 2 strands
Coriander Leaves            - 2 springs
Pepper Corns                  - 1 tsp
Green Chillies                  - 4

STEPS:

1. Marinate all the ingredients mentioned in "To Marinate" section for 1 hr. Chop Onion, Ginger, Coriander leaves, Green Chillies into small pieces.
2. Add the ingredients mentioned in "To Mix with Batter"  and mix well.
3. Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 8 to 10 mins. Dont turn the dosa till it becomes crispy else it will break.
4. Serve hot with Coconut Chutney and eat immediately. Children likes to have this with sugar.

Tips:

• Batter should be of watery consistent.
• You can add 1 tsp curd while marinating so that the dosa wont stick to the tawa.

Fruit Salad

Fruit Salad is the best dessert that you can have. I have prepared this salad with my son's favourite fruits. You can add any number of fruits according to your taste. This salad combines chopped apples, bananas and seedless grapes coated with Vanilla custard mix and condensed milk. Addition of Condensed milk and custard mix makes the dish rich and sweet.

INGREDIENTS:
Chopped Apples                              - 2
Chopped Bananas                            - 2
Seedless Grapes                               - 1 cup
Milk (Fresh Milk without boiling)       - 1/2 litre
Vanilla Custard powder                     - 2 tbsp
Vanilla Essence                                 - 2 drops
Sugar                                               - As Required
Condensed Milk (Milkmaid)               - As Required

STEPS:

1. Mix 2 tbsp Custard powder with 5 tsp fresh milk well and keep aside. In a pan, boil the remaining milk. Don't add water to milk. When the milk is about to boil, add the custard powder from step 1 and sugar to the milk and stir continuosly till the milk becomes thick and remove from the flame. It may take about 15 mins.
2. Add Vanilla essence and Allow the milk to cool.
3. In a bowl, Add all the fruits and coat the fruits with the milk from Step2 and Condensed Milk (I used Milkmaid).
4. Keep it in the Refridgerator for atleast 1 hr and serve.

Note:

• You can add any number of fruits as per your choice. 

Lemon Rasam

Cooking time  : 20 mins

Serves            : 2

This is a traditional south Indian Rasam with a flavor of Lemon. This Rasam has a delicious taste with toor dal mixed in it. Papad,Cauliflower Roast, Chepa kilangu or other vegetable fry will be a good combination with Lemon rasam mixed with Rice.

INGREDIENTS:

Toor Dal                     -  1/4 cup

Turmeric powder         -  1/4 tsp

Rasam powder             - 2 tsp

Tomato                       -  1 medium sized

Lemon                         -  1

Garlic                           - 5 cloves

Curry leaves                  - 1 strand

Dry Red chillies             -        4

Pepper powder              - 1/2 tsp

Asafoetida                     -   a pinch

Mustard seed                 -  1/4 tsp

Gingelly oil                     -  3 tsp

Salt                                - To taste

Coriander leaves              - To Garnish

STEPS:

1. Soak mashed Tomato, Rasam powder, pepper powder, garlic, curry leaves to it and keep aside. Pressure cook the Toor dal with 2 cups of water, 1 tsp gingelly oil, turmeric powder for 3 whistles and allow it to cool down.
2. Mash the Dal and add the soaked mixture to the dal and allow to boil for 2 mins.
3. In a separate pan, heat 2 tsp oil and mustard. Once it splutters, add Red chillies and asafetida. Add the above to the dal and let it boil for 3 mins.
4. Add salt and Coriander leaves to garnish and remove from the flame.
5. Add Lemon juice to the Rasam and serve hot. Add Lemon juice only after removing from the flame.