Vegetable manchurian
This recipe was first time made by one of my friend who is from Calcutta and from then on its one of the favorite’s in our potlucks and get-togethers. This dish has a Indo-Chinese taste to it and if you like the Chinese food available in India , then you are bound to love this. Try it out and let me know.
Time taken: 20-25 minutes
Serves about 3 people
Ingredients required:
For the vegetable balls:
1 small cup grated carrots
1 small cup grated cabbage (the amount of carrot and cabbage used must be equal)
1 Tsp chopped garlic
3 green chillies chopped
1 tsp soya sauce
1 tsp red chilli sauce
salt to taste
¼ cup corn flour
1 pinch ajinomoto (optional)
oil for frying
For the gravy:
1 big onion cubed
1 green capsicum cubed
1 Tsp chopped garlic
2 chopped green chillies
½ a cup chopped spring onions
1 Tsp soya sauce
2 tsp red chilli sauce
1 tsp vinegar
2 Tsp tomato ketchup
Salt to taste
2 Tsp corn flour
1 Tsp oil
Method of preparation:
In a big bowl, mix together the grated carrots and cabbage and keep aside for about 5 minutes. This mixture will leave water. Squeeze out as much water as you can. Once the water is squeezed out, add all the ingredients for making the balls. Check for salt and more corn flour can be used to get a consistency such that small balls can be made from the mixture. Now deep fry the balls and keep aside. ( the oil should be really hot else the balls will break ).
In a big wok, add 1 Tsp oil. Once it heats up add the cubed onions and capsicum. And fry for till the vegetables are cooked and are still crunchy. Now add garlic and greenchillies and fry for about a minute. Then add the soya sauce, red chilli sauce and the tomato ketchup as well as the vinegar. Now add 1 cup of water and mix and bring it to a boil. Mix 2 Tsp corn flour with a little water and make a paste. Now add this to the wok stirring (if you don’t stir it might form lumps). This will thicken the gravy. Once the gravy thickens add the vegetable balls to it and bring it to a boil,
Check for salt. Add more if needed, garnish with chopped spring onions. Vegetables Manchurian is ready, have it with fried rice or noodles.
Labels: Cabbage, carrots, chinese, manchurian, Vegetables
Cabbage Rice(Bhath)
Cabbage Rice or cabbage bhath is a coconut based rice item. My aunt who is an awesome cook used to prepare this while we were kids. It was very much in demand then, especially when we had get-togethers. Years later, I asked her for its recipe in order to break the monotony of the usual rice items. It is now a regular item at our place. Hubby loves it! P.S: Mixer is a pre-requisite to prepare this item.Time Taken: 30 minutesServes about 4 people.Ingredients Used:1/3 of a medium sized cabbage
2 medium sized onions
1/2 a coconut(grated)
2 buds of clove
4-5 pieces of 1 inch sized cinnamon
One big handful of coriander seeds
5-6 red chillies
Tamarind(1/2 a lemon size)
Cooked rice (enough to serve about 3 people)
1 tsp mustard seeds
2-3 curry leaves
2-3 tsp cooking oil
Method of Preparation:Chop onions and cabbage finely. In a cooking pan, take oil and warm it. In this, sputter mustard seeds with curry leaves. Add the onions and fry till light brown. Add chopped cabbage and salt to it. In the meanwhile, dry roast cloves, cinnamon and coriander seeds and grind them in a mixer along with red chillies, grated coconut and tamarind. Once the cabbage in the pan is almost cooked, add the ground paste to it and cook for a 5 minutes. Once the mix is cooked well, add cooled cooked rice to it. Garnish with coriander leaves if required. Cabbage rice is ready to serve.
Labels: bath, Bhath, Cabbage, Chatpat, Chatpat. quick, coconut based, Easy, Jhatpat, One dish meal, Paththa gobi, Rice, tasty.
Cabbage Raita
Raita is nothing but any curd based salad which goes well (as a side dish) with rice items like Pulav/Fried rice/Biryani/Jeera Rice. It could be used as a substitute for plain yogurt in meals especially because it derives extra nutrient value from the veggies added to it. Cabbage Raita, as the name itself suggests, has cabbage as its main ingredient. Learnt it from akka who had eaten it at her office food court. So far, all those who have eaten it have loved it. Time Taken: Approximately 15 minutes.Serves about 3-4 peopleIngredients Used:One quarter of a medium sized cabbage
One large onion
3 green chillies
1 tsp Jeera/cumin seeds
3-4 tablespoons of curd/plain yogurt
2 tsp oil
Water as required.
Method of Preparation:Wash the cabbage and chop it into thin and lengthy pieces(about 2 inch length).
Chop onions too in the same way. Cut green chillies finely. Warm oil in a cooking pan and add jeera to it. When the cumin seeds crackle, add the green chillies and stir a couple of times. Then, add onions and fry until they just start changing colour. Toss in the chopped cabbage and stir for a few more minutes till the cabbage is half cooked(it should retain its crispiness at the same time). Add salt now and wait for it to cool. Then, mix this in dahi/curd/yogurt and add water depending on how thick you want it to be. Check for salt. Garnish with coriander leaves if required and serve.
Note: This type of raita could be prepared with Bhindi/ladies finger/okra as well. However, we need to remember to use a little more oil and fry it a little longer so that okra becomes crispy loses its stickiness. Some even deep fry the bhindi to make it easier Labels: Cabbage, Chatpat, curd, dahi, Jhatpat, mosru bajji, Paththa gobi, Raita, Salad, side dish, yogurt
