Ingredients -
Gram flour ( besan) - 500g
Sugar - 400 g
Green cardamom - 4-5
Almonds - 1 cup
makhana (Euryale ferox or foxnut) - 1 cup
Cashews - 1/2 cup
Clarified butter (pure Ghee) - 320 ml + for frying nuts
Method -
1. Heat a deep bottomed Heavy frying pan (kadhai). Sieve the besan and fry it on a low heat in the kadhai.
2. Keep Stiring it constantly to avoid it from lumps and sticking to the kadhai.
3. Fry until it has changed to a golden brown colour and take it off the heat.
4. Grind the sugar with cardamom, fry the nuts in ghee and when it's cold crush it coarsely.
5. Melt the ghee and mix it in the besan with sugar and nuts thoroughly to incorporate it all.
6. Make small round balls of desired size, it is ready to serve.
7. Keep it in an airtight container, it keeps well for days.
Note : if the besan is a bit dry after mixing and laddus are not forming well, add little melted ghee to shape the laddus.
Fry besan + mix sugar + dry fruits
Add Ghee
Mix it thoroughly
Shape round laddus
Ingredients -
All purpose flour - 1 cup
Cornflour - 4 tbsp
Egg - 1
Salt - 1/4 tsp
Milk - 1/2 cup
Water - 1 cup
for the filling -
Noodles boiled - 1 cup
Cabbage shredded - 1 cup
carrot chopped - 1
Capsicum chopped - 1
Beans chopped - 1/2 cup
Mushrooms chopped - 3-4
Green chillies - 2-3
Garlic - 1 tbsp
Red chilli sauce - 1 tbsp
Soya sauce - 1 tsp
Salt - to taste
Ajinomoto - a pinch
Oil - 3 tbsp + for pancake
1. Mix all purpose flour, cornflour, egg, milk and salt with enough water to make a smooth batter.
2. Heat a non stick frying pan and smear it with little oil, pour 1 ladlefull of the batter in the frying pan and spread it to make a round pan cake.
3. Cook both sides of the pancake till light golden colour, Prepare all in the same manner.
4. To prepare for the filling heat a wok with oil in it.
5. Add onions, ginger and garlic and saute it for 2 minutes.
6. First add the mushrooms and stir fry until its water has evaporated and it is tender, then add carrot, beans, capsicum, cabbage, chillies and stir fry it until all are tender. Take care not to overcook it.
7. Add the boiled noodles, soya sauce, red chilli sauce, ajinomoto and cook it stiring for few minutes, take it off the heat and keep it aside.
8. To prepare the spring rolls spread the pancakes on a platform, place 2-3 tablespoon of filling lengthwise on the pancake, fold in the sides and roll it tight.
Seal the edges by spreading little batter on it.
9. Deep fry in hot oil until golden and crispy. You can also shallow fry it on a tawa.
10. Cut it diagonally in two pieces and serve it hot with any sauce as starter or as a side dish in chinese or english menu.
Note - You can choose the filling of your own choise by replacing it with other vegetables, sprouts, fried rice, mushrooms....the choise is endless.
Ingredients -
Paneer (cottage cheese) - 250 g
Mushroom - 200 g
Cornflour - 3 tbsp
Salt - a pinch
Water - 1/2 cup
For sauce -
Tomato blanched and pureed - 2
Onion finely chopped - 1
Spring onion chopped - 2
Garlic - 1 whole
Ginger grated - 1 tbsp
Green chilli sauce - 1 tsp
Red chillies minced - 2 tbsp
Red chilli powder - 1/2 tsp
Tomato ketchup - 3 tbsp
Vinegar - 1/2 tsp
Ajinomoto - a pinch
Cornflour - 1 tbsp (dissolved in 1/2 cup water)
Method -
1. Mix the cornflour, salt and water in a bowl.
2. Dip the paneer in it and fry it in two batches until it turns light brown.
3. Dip the mushrooms also in the cornflour and deep fry it to a light brown colour. Keep it aside.
For the sauce -
1. Chop half of the garlic and mince half of it.
2. Heat oil in a wok. Add the chopped garlic, ginger and stir.
3. Put onion in it and saute it until translucent.
4. Add the spring onion and stir it for a moment, taking care that the green part of it should not change colour or burn.
5. Add minced garlic, red chillies, red chilli powder, green chilli sauce and tomato puree in it and fry for a minute.
6. Mix tomato ketchup and stir all nicely.
7. Dissolve the cornflour and pour it into the wok.
8. Add 1 cup of luke warm water, vinegar, salt, ajinomoto and bring it to a boil.
9. Add the mushrooms and let it cook for 5 minutes on a low heat, add the paneer and simmer until it is cooked.
10. Garnish it with spring onion or a sprig of coriander and serve it hot.
11. Relish it with hot noodles or fried rice.
Ingredients -
Chicken boneless - 500 g
Egg - 1
Garlic minced - 1 whole
Ginger - 1 inch
Onion coarsely chopped - 3-4
Capsicum cut lengthwise in stripes - 1
Green chillies slit - 4-5
Soya sauce - 1 tbsp
Red chilli sauce or paste - 2 tbsp
Green chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Vinegar - 1 tsp
Ajinomoto - 1/4 tsp
Cornflour - 3 tbsp
Salt - to taste
Oil - 4 tbsp + frying
Method -
1. Marinate the boneless chicken pieces in 1 tablespoon
Soya sauce, 1/2 tsp salt, egg and 2 tablespoon cornflour for ten minutes.
2. Heat oil in a wok and deep fry the chicken.
3. Take a deep frying pan or wok and put 4 tbsp oil in it.
4. Put onions in it and saute for a while on a high flame.
5. Add the minced garlic, ginger and fry for a while.
6. Add capsicum and green chillies into it and fry it for 1 minute.
7. Add soya sauce, tomato ketchup, green and red chilli sauces, salt,
ajinomoto and vinegar and stir for a moment.
8. Dissolve the remaining cornflour in water and put in the wok.
9. Add 1 cup of chicken stock or water and bring it to a boil.
10. Toss the fried chicken into it and let it simmer until it's soft and cooked.
11. Serve it hot with fried rice or chow.
Ingredients -
Rice - 1 bowl
Carrot chopped fine - 1
Beans chopped diagonally - 1 cup
Capsicum chopped - 1/2 cup
Cabbage chopped - 1/2 cup
Onions chopped - 1
Spring onions chopped - 2
Ginger grated - 1/2 inch
Garlic minced - 1 tsp
Soya sauce - 1 tsp
Green chilli sauce/paste - 1 tsp
Red chilli sauce/paste - 1 tsp
Tomato ketchup - 1 tbsp
Vinegar - 1 tsp
Ajinomoto - a pinch
Salt - to taste
Oil - 4 tbsp
Method -
1. Boil water, wash rice, add to it with little salt.
2. Cook on medium heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate.
3. Heat a wok with oil in it. Put the chopped onions, white part of the spring onions, ginger and garlic in it and let it saute for 2 minutes.
4.Put all the vegetables, green part of spring onions and stir fry until
it's tender but still crunchy.
5. Add the green and red chilli pastes/sauces, soya sauce, ketchup and stir to mix it well.
6. Add the boiled rice with salt, ajinomoto and vinegar.
7. Fry it for 2-3 minutes and serve it hot with manchurian, chilli chicken or any other dish of your choice from chinese cuisine.
Ingredients -
For veg balls -
Cabbage shredded or finely chopped - 300 g
Carrot grated - 1
French beans finely chopped - 4-5
Garlic minced - 2-3
Green chillies minced - 2-3
Red chillies minced - 2
Ginger grated - 1 inch
Spring onion finely chopped - 1
Cornflour - 4 tbsp
All purpose flour (maida) - 1 tbsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
Oil - for frying
For Sauce -
Cabbage shredded - 2 tbsp
Carrot grated - 1 tbsp
Spring onion finely chopped- 1
Onion coarsely chopped - 1
Garlic minced - 4-5
Ginger minced - 1/2 inch
Green chilli minced - 2
Red chilli minced - 2
Vinegar - 1 tsp
Sugar - 1/2 tsp
Soya sauce - 1 tbsp
Green chilli Sauce - 1 tbsp
Red chilli sauce - 1/2 tbsp (optional)
Tomato ketchup - 2 tbsp
Cornflour - 1 tbsp
Ajinomoto - a pinch
Oil - 4 tbsp
1. Squeeze extra water from cabbage and carrot and put it in a big bowl.
2. Add the beans, minced garlic, red and green chillies, ginger and every ingredient listed for veg balls except oil in the cabbage and carrot and mix it nicely. A little bit of cornflour could be added if necessary to make the balls in perfect shape.
3. Make small balls out of it and deep fry in hot oil until golden brown, take it out on a paper napkin, keep it aside and prepare for the sauce.
4. Heat oil in a wok, add minced garlic-ginger, onion and saute it a bit.
5. Add cabbage, carrot, spring onion, red - green chillies and stir it for a while.
6. Put tomato ketchup, soya sauce, green and red chilli sauce, vinegar, ajinomoto and stir.
7. Dissolve the cornflour in little water and put in the wok, stirring it continuously.
8. Put 1 cup of water in the wok for the sauce and bring it to a boil.
9. Add balls into it just before serving and simmer it on a low heat until soft.
10 Serve it hot with noodles and fried rice.
Deep fry the veg balls
Prepared veg manchurian
Ingredients -
Hakka Noodles - 1 packet
Onion Sliced coarsely - 1
Spring onion cut - 1
Garlic minced - 1 tbsp
Green chillies minced - 2
Capsicum Sliced lengthwise - 1
Carrot Sliced - 1
Cabbage Shredded - 1 cup
Beans cut diagonally - 3-4
Soya Sauce - 2 tbsp
Chilli Sauce - 1 tbsp
Tomato ketchup - 1 tbsp
Vinegar - 1 tbsp
Salt - to taste
Pepper Powder - 1/4 tsp
Oil - 3 tbsp
salt - to taste
Ajinomoto - a pinch
Method -
1. Boil Noodles in a large pan filled with enough water.
Put 1/2 tsp of salt and 1 tsp oil also while boiling. Boil it aldente.
2. Rinse under running water, drain and set aside, add 1 tsp of oil to the noodles to avoid sticking and toss it to coat evenly.
3. Heat oil in a large wok and add sliced onions and stir fry it on a high flame.
4. Add minced garlic - greenchillies and after that first add the carrot and beans, stir fry it for few seconds then add the cabbage, spring onion, capsicum and stir fry for 2 minutes. Vegetables should be crunchy and not overcooked.
5. Add salt and pepper and mix well. Now add boiled noodles and mix well gently.
6. Add vinegar, tomato ketchup, chilli sauce, soya sauce, ajinomoto and stir fry for a minute.
7. Serve the vegetable chowmein hot with manchurian or chilli chicken or enjoy it just like that.
Note : You can increase or decrease vinegar, soya sauce and chilli sauce or green chillies according to your taste.
