Baby corn manchurian- dry

INGREDIENTS:-
Baby corn - 12 to 15
Chopped onions - 1/2 (cut length wise)
Chopped capsicum - 1/2(cut length wise)
Green chillies - 2 to 3(cut length wise)
Garlic cloves - 5 to 6 (skin peeled and chopped)
Cumin seeds - 1 teaspoon
Cooking oil - 1 table spoon and for deep frying
Stir fry sauce -  2 tablespoon
Green chilli sauce -  1 tablespoon
Soya sauce - 2 tablespoon
Salt - as per taste
Red chilli powder - 2 teaspoon
Ginger-Garlic paste - 1 teaspoon
Maida - 1 cup
Corn flour - 1/2 cup
Water - as required
Tomato ketchup -  1 tablespoon
Lemon juice - 1 tablespoon
Chopped coriander leaves - 1 tablespoon
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:-

• Cut baby corn into lengthy pieces and add to a bowl of  boiling water  containing turmeric powder and salt and boil until they become little tender.Clean it well and drain the water.
• Prepare batter from maida, corn flour, salt, red chilli powder and ginger-garlic paste by adding required amount of water.
• Keep oil for deep frying in a kadai.
• Dip the baby corn pieces into the above prepared batter and coat it well and deep fry them and keep it aside.
• In a pan heat 2 tablespoon oil and add garlic flakes and fry well.
• Add chopped onions and fry till they turn golden brown.
• Add chopped capsicum and fry again.
• Mix thoroughly and add little salt.
• Add stir fry sauce, green chilli sauce, soya sauce, tomato ketchup all one by one and mix everything.
• Let it be little liquid.
• Add the fried baby corn pieces and mix well until all the pieces get coated with the masala.
• Check for salt and spicy and remove from the flame.
• Garnish with chopped coriander leaves, lime juice and spring onion leaves.

Gobi manchurian- dry

INGREDIENTS:-
Cauliflower - 1 small
Chopped onions - 1/2 (cut length wise)
Chopped capsicum - 1/2(cut length wise)
Green chillies - 2 to 3(cut length wise)
Garlic cloves - 5 to 6 (skin peeled and chopped)
Cumin seeds - 1 teaspoon
Cooking oil - 1 table spoon and for deep frying
Stir fry sauce -  2 tablespoon
Green chilli sauce -  1 tablespoon
Soya sauce - 2 tablespoon
Salt - as per taste
Red chilli powder - 2 teaspoon
Ginger-Garlic paste - 1 teaspoon
Maida - 1 cup
Corn flour - 1/2 cup
Water - as required
Tomato ketchup -  1 tablespoon
Lemon juice - 1 tablespoon
Chopped coriander leaves - 1 tablespoon
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:-

• Cut cauliflower into small florets and add to a bowl of  boiling water  containing turmeric powder and salt and boil until they become little tender.Clean it well and drain the water.
• Prepare batter from maida, corn flour, salt, red chilli powder and ginger-garlic paste by adding required amount of water.
• Keep oil for deep frying in a kadai.
• Dip the cauliflower pieces into the above prepared batter and coat it well and deep fry them and keep it aside.
• In a pan heat 2 tablespoon oil and add garlic flakes and fry well.
• Add chopped onions and fry till they turn golden brown.
• Add chopped capsicum and fry again.
• Mix thoroughly and add little salt.
• Add stir fry sauce, green chilli sauce, soya sauce, tomato ketchup all one by one and mix everything.
• Let it be little liquid.
• Add the fried cauliflower  pieces and mix well until all the pieces get coated with the masala.
• Check for salt and spicy and remove from the flame.
• Garnish with chopped coriander leaves, lime juice and spring onion leaves.

Masala puri

INGREDIENTS:-
Readily available puris - 20
Boiled and mashed potatoes - 2 big
Oil - 2 tablespoon
Cumin seeds - 1/2 teaspoon
Chopped onions - 1 1/2
Tamarind chutney
Green chutney
Chick peas ( soaked over night and boiled) - 1 cup
Salt - as per taste
turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Channa masala powder - 2 tablespoon
Water - as required
Chopped coriander leaves - 1/2 cup
Curds
Sugar - 1 tablespoon
Ginger-Garlic paste - 1 tablespoon
Chat masala powder - 1 teaspoon
Sev

METHOD OF PREPARATION:-

• Soak chick peas for around 6-8 hours, boil along with potato and keep aside.
• heat oil in a kadai and add cumin seeds to it
• Add 1/2 of the chopped onions and fry till brown.
• Add ginger-garlic paste and mix well.
• Add red chilly powder, channa masala powder and garam masala powder and mix well.
• Add little water and bring it to a consistency. (not too liquid)
• Add salt and turmeric powder.
• Let it come to a boil, remove from the flame.
• In a bowl beat curds by adding little sugar to it.
• Keep ready chopped onions and coriander leaves
• Prepare tamarind chutney by boiling tamarind pulp with jaggery, cumin seeds and a pinch of red chilly powder. Filter and pour into a cup.
• Prepare green chutney by grinding mint leaves with one green chilly and a tablespoon of scrapper coconut.
• In a plate, powder the puris and add the channa masala over it.
• Add tamarind chutney, green chutney and curds over it.
• Put the chopped onions and chopped coriander leaves over it.
• Add sev on top of it and sprinkle chat masala powder.

Pani puri

INGREDIENTS:-

Puris - 10 to 12
Potatoes - 2 big(boiled and smashed)
Green moong dal - 1/2 cup(soaked and sprouted)
Sev - 1 cup
Chopped onions - 1 cup
Chopped coriander leaves - 1/2 cup
Salt - as per taste
Tamarind chutney - 1/2 cup
Pani puri masala powder - 3 tablespoon
green chillies - 2
Mint leaves - 1/4 cup
Red chilly powder - 1/2 tea spoon
Cumin seeds - 1 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Water - 3 cups

METHOD OF PREPARATION:-

• Prepare tamarind chutney by boiling tamarind pulp with jaggery. Add 1/2 teaspoon of red chilly powder and 1/2 teaspoon of cumin seeds while boiling. After it is cooled strain it into a container and keep it aside.
• Grind together mint leaves, green chillies and fennel seeds. Add this to a bowl containing 3 cups of water and mix well. Add 3 tablespoons of pani puri masala which is readily available in the market. Mix well and keep it in the refrigerator to cool.
• In a bowl take the boiled and mashed potato. Add sprouted moong, remaining cumin seeds and salt  into this and keep it aside.
• All the ingredients required for making pani puri is now ready.
• In a plate  place the puris by making a hole in the centre for the fillings.
• Put the potato mixture inside the puris first.
• Then put the chopped onions and coriander leaves.
• Then put the sev.
• Serve tamarind chutney and the pani that is kept in the refrigerator separately in small bowls.
• Chat masala powder can be sprinkled on the top if required.

Avial

MIXED VEGETABLE GRAVY

INGREDIENTS:-

Cubed white pumpkin - 1 cup

(Chopped french beans, cauliflower

Drumsticks, potato, carrot) - mixed together 3 cups

Plain yogurt - 2 cups

Curry leaves - 10

Mustard - 1 teaspoon

Cooking oil - 2 tablespoon

Dried red chillies - 2

Asafoetida - a pinch

Salt -  as per the taste

For the paste:

Cumin seeds - 1 teaspoon

Green chillies - 4

Grated coconut - 1 cup

Turmeric powder - 1/2 teaspoon

Coriander leaves - 4 teaspoon

Water - as required

METHOD OF PREPARATION:-

• Grind the ingredients  for making a paste together in a mixer by adding water. At the end add yogurt and blend for a minute.
• Boil the vegetables in a vessel with a cup of water until tender. Keep it aside, do not discard the water.
• Pour the blended mixture into the vessel having vegetables and stir in low flame. Add salt as required.
• Stir frequently as yogurt tends to stick to the bottom of the vessel.
• Remove from the flame and keep it aside.
• Heat 2 tablespoons of oil in a small pan, add mustard seeds.
• When they pop add curry leaves, red chillies, asafoetida and put it into the vessel.
• This goes well with white rice or rotis.