Mixed veg Manchuria:

Ingredients:
Grated cabbage - 1 cup
Grated carrots - 1 cup
finely chopped Gobi  1 cup
Spring onion - 1 chopped
Green chillies- 2 chopped
Garlic finely chopped 1 tbsp
ginger finely chopped 1 tsp
Corn Flour - 4 tbsp
Oil for deep frying
tomato sauce 1 tbsp
Soy sauce - 1 tbsp
Salt to taste
Pepper powder - 1 tsp
redchilli flakes 1 tbsp
Oil - 2 tbsp
coriander for garnish
Method:

• Mix grated cabbage,cauliflower and carrots and squeeze the water out from them and mix corn flour,chopped green chillies and little salt to it.
  

• Make small balls(like koftas) of the mixture.
  

• Heat the oil in a/khadai and deep fry the balls till golden brown,drain and keep aside.
  

• Now in a separate pan heat 2 tbsp of oil, sauté garlic,green chillies and spring onions.
• Add cornflour mixed water 2 tbsp ,salt, pepper and soy, tomato sauce, chili flakes, bring it to a boil. Add the fried balls to the gravy.
  

•  Cook it for 3-4 minutes and add coriander to garnish and serve it..

chicken kebab

Ingredients:
for marinate:
chicken 1 cup (boneless,skinless)
curd 1/2 cup
salt as per taste
ginger-garlic paste 2 tbsp
lemon 1 no.


Spice pwd's for taste:
garam masala pwd 1tbsp
dhania pwd 1tbsp
cumin(zeera) pwd 1tbsp
redchilli pwd 1tbsp
pepper powder 1/2 tbsp
 oil/butter 1 tbsp

Extra seasoning:
onion 1no. (deseeded and cubed)
green bell pepper 1no. (deseeded,cubed)
tomato 1 no. (deseeded,cubed)

procedure:

• Cut onions, tomato, bell-pepper into same sized cubes.  
• Cut the chicken into same sized medium cubes and clean it.
• Marinate the chicken for 2 hours in curd, ginger-garlic paste, salt and lemon juice.
• when chicken marinated take a kadai and add 1 tbsp oil/butter and add chicken along with curd mixture. 
• Add all the spice powders. adjust salt. and mix well. cover-it with a lid. put in low flame and allow to cook until all the water evaporate. 
• now we have a chicken fry pieces.
• now insert onion, tomato, bell-pepper each one by one into kebab stick and allow to fry on direct flame until vegetables become soft.. (or) lightly grill in a microwave oven.
• ready to serve.sprinkle some lemon juice before eating.
• instead of chicken we can also use paneer cubes.

kaja sweet

kaja sweet  is very smple, with in 30 minuts we can make it..

Ingredients:

for dough:
All purpose flour/Maida - 2 cups
Ghee - 2tbsp
Soda  - 1/2 tbsp
maida 2cups (for coating)
for sugar syrup:
Sugar - 2cups
water 1/2 cups
elachi 1 tbsp
for smear: (to get layers)
Rice Flour - 3 tbsp
ghee 2tbsp

Oil for deep frying

Procedure:

• In a bowl take maida, soda, ghee, and mix well (without having any lumps). And add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. cover the dough with a lid. And keep it aside for 15 minuts.

• In a seperate bowl mix rice flour, ghee (to smear on chapati)

• Take seperate bowl and add sugar,water,elachi. prepare sugar syrup. Syrup consistency  must be more than gulabjamun syrup and less than 1 string consistency. put aside. and it must be heat when we dip kajas.

• Take the dough and seperate it into 3 big balls. and each ball roll it like chapathi with the help of  flour. greese some rice flour( already mixed with ghee) on top of the chapati.And roll entire chapati like mat.

• Now cut this roll into some equal sized bits (1'' inch). again roll it slitly. then we get kaja shape.

• Deep fry all the kajas in oil. ( must be in low flame) untill we get light golden brown color.

• seperate it from oil with the help of holes spachula.  Imedietly dip it into sugar syrup. leave for 5 minuts/ untill it observes syrup. 

• Remove from the sugar syrup. Allow to cool for 5minuts.

•  Store in a air tight container.

vedio for making kaja sweet

Brinjal Masala

BRINJAL MASALA

Ingredients:
 Brinjals - 10 to 15
Oil - 2 tbsp

For Masala powder:
chana dal  2tbsp
Coriander seeds(dania) 2 tsp
 Groundnuts /Peanuts - 2 tbsp
Red Chillies - 2
salt 1/2 tbsp
Roast all 4 ingredients in 1tsp of oil and grind to a powder

For Gravy:
Onion - 2 no., (3/4 cup onion paste, 1/2 onion slices))
Tomato - 2, (pure)
green chilli 2 split
ginger-garlic paste 1&1/2tbsp
redchilli powder 1 tbsp
garam masala 1 tbsp
dania powder 1tbsp
salt to taste
coriander to garnish.

• take washed brinjals and cut into half. again each part cut into + shaped

• now stuff masala powder that was grinded earliar into the brinjals. 

• take a pan add 2tbsp oil and fry the stuffed masala brinjals well.. and put aside..

• Now take another pan. heat 2 to 3 tbsp oil  in a pan and add the cuminseeds, onion slices, green chilli, curry leaves and fry.,

•   Then add the ground onion paste,ginger-garlic paste and fry on medium for about 5 minutes. 

• now add tamato paste/pure and salt,redchilli powder, garam masala, dania powder and mix well and fry untill tamato puri cooked well.

• add the cooked eggplant pieces along with any remaining masala powder (add water if  required  to make a thick gravy and allow to come to a boil. Cover with lid and allow to simmer for 2 to 3 mins.
• garnish with few mint & 1/4 cup of coriander..

mothipak

To prepare mothi pak we need fresh khoya(milkkova),bundi,sugarsyrup.

Ingredients:
for bundi:
Gramflour(BESAN) - 250 grams
Orange red colour - pinch 
0il/ghee for deepfry
  (or) we can use fresh bundi..

for sugar syrup:
Sugar - 250 grams
 Cardamom powder - 1 tsp.
 sliced almonds, pistachios 2tbsp

 khoya (MILK KOVA) - 250 grams
Silver foil
Ghee 1/2tbsp

• .Dissolve sugar in 2 cups of water and prepare a syrup of one thread consistency.
• .Remove from fire and keep it warm.
• 
  
• Mix together flour,  colour and enough water to make a thick batter and beat till smooth and set aside for 15 minutes.
• .Heat enough ghee/oil for deep frying..
• . drop the bater litle by litle by holes plate( bundi preparing spatulas)
• ..Fry the bundi till crisp and put into the syrup.
• . u can use fresh bundi.
• 
  
• . put the syrup on slow fire and heat to simmering, mix khoya, cook for a minute untill soya dossoleve in syrup. then add bundi, nuts and cardamoms and cook till thick.
• 
  
• .Remove from fire,  put in a flat plate greesed with ghee, level the surface, cover with foil and set aside to turn cold.
• . it takes 2 hoUrs to bind.
• Then cut into pieces and store in an airtight container.

How To Prepare Khoya(KOVA) At Home?

Another recipiies:

SCHZWAN RICE

TAMATO EGG CURRY

CAPSICUM MASALA CURRY

Capsicum masala curry: 

 Ingredients to roast :
 2 tbsp coriander seeds(DANIA)
 2 tbsp sesame seeds
¼ cup peanuts/ground nuts
3 red chillies

remaining ingredients:
 green capsicum  2no. 
onions                    3no.
green chilli            2no
 shredded coconut  ¾ cup
tamarind paste      1 Tbsp
Coriander leaves (garnish)
cumin seeds         1tsp
curry leaves few
ginger-garlic paste 1tbsp
Salt to taste
oil  3tbsp
preparations:

• Take 1 onion and cut into slices and put a side.
•  take remaining 2 onions cut into large pieces and roast in apan by adding 1tbsp oil ,turmeric,and salt to taste... and grind it. 

• roast the ingredients under ingredients to roast part and grind it .

• grind coconut and tamarind paste along with it by adding some salt.and put a side.

                   

• cut capsicum into small pieces..

procedure:

 In a kadai take 2 tbsp oil.  add cumin seeds, curry leaves, and sliced onions, green chilli and fry for aminute. now add capsicum, fry untill raw smell goes out.

• now add roasted & grinded onion paste, ginger-garlic paste. fry for 2minuts.

                   

• Add grinded (peanut, sesame, tamarind,coconut) paste. and fry 2 more minuts.. 

                     

• now add red chilli powder,garam masala, salt according to ur taste. mix it well.  add coriander. 

• cover it with a lid.  stir occasionally. we can see that oil comes to top layer of the curry.

                             

• curry is ready to serve.... serve with rice/roti...

SAME CURRY WE CAN PREPARE WITH MEAL MAKER(SOYA GRANULES)...

COOKING WITH LEFTOVERED RICE

1. Rice Pakodi  

                

           

Ingredients:
  Cooked rice : 2 cups
  Besan (senagapindi) : 1 cup
 Onion : 1 (cut into slices)
  Green chillies : 6 or 7 (chopped)
  Garam Masala powder : 1 tsp
  Salt : as required
  Oil : for deep frying


process:

•  Take rice. To the rice add onions,  green chillies, garam masala, besan and salt. Mix throughly.

• Add water to the above content. Try to avoid more water if you want them really crispy and more water absorbs more oil. If required to add water, add a tsp of oil and that's completely optional. 

• Heat oil in a deep Kadai and scoop a spoon full of batter and drop into the hot oil.

• Fry on medium high flame for 2 mins turning around so that all the sides are well fried. When turned to golden brown, drain to a paper towel. 

Serve with ketchup or just plain.

2. Rice vada

Ingredients:

    

 leftover rice 1cup
 4tbsp besan flour(senaga pindi)
2tbsp cornflour (optional)
2tbsp samya
2 green chillies
curry leaves
1bunch coriander
turmeric pinch
baking soda pinch
salt to taste
oil for deep fry
Onion : 1 (cut into slices)
tamato : 1 (cut into slices)
(optional: we can also add garam masala, chillisauce, ajinomoto)

Preparation:

• First take thick bottomed pan and put oil for deep fry.

• In the mean time,take a bowl add cooked rice,besan flour,green chilli pieces,chopped cilantro and curry leaves,baking soda,salt,onions, tamoto mix it well with little amount of water.

• take little portion make round balls and press it with hand to make round flat vada make all vadas like this.

• check whether the oil heated. drop vadas into oil cook it in medium flame so that inner portion to get cooked well.

• take onto tissue paper. rice vada is ready to eat.It can be served with sauce or any chutney

 it taste well with  deep fry (or) shadow fry.  

dum biryani /hyd biryani

DUM BIRYANI  is prepared in layers.....
first layer  : vegetable's layer, for this we r preparing vegitable gravy....
2nd layer  : leaf layer with coriander &mint.
3rd layer   :  rice layer (75% coocked rice).....

Ingredients:

The Rice:
2 cups basmati rice
4 green cardamoms (Elachi))
3 cloves (Lavangam)
1 cinnamon of 1 inch (DalchinaChekka)
1 bay leaf
2 mace strands (japatri)
4 cups water
1 tbsp salt
1tbsp ghee

The Vegetable Gravy:
1/2 cup cauliflower
1/2 cup carrot, diced
1  potato, cubed
1 cup french beans
1/2 cup fresh peas
1 big onion, finely sliced
3 green chili, slit
2 tbsp  ginger
2 tbsp chopped garlic
2 green cardamom
 2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
1cup whisked curd
1/4 tsp turmeric powder
2 tbsp red chili powder
2tbsp biryani masala pwd
2 tbsp cashewnuts
1 tbsp sultanas/raisins
3 tbsp ghee
salt to taste

for the layer assembling:
1/2 cup chopped coriander/cilantro leaves
1/2 cup mint leaves
a few saffron strands
3 tbsp curd



PROCEDURE:

1. Cooking the Rice:

clean the rice. Soak the rice in water for 30 minutes.
 cook the rice till its 75% done by adding all the ingredients under the rice..(The rice should not be fully cooked but almost cooked. ). Fluff the rice and keep it separate. 
.
2.Making the Vegetable Gravy: 

• Take haldi.Heat ghee in the handi.
• Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. N
• Now add the onions. Fry the onions till golden brown.
• Add the green chilli, ginger and garlic. Fry for a minute.
•  Now add the vegetables and stir for a minute.
•  Add the dry fruits –  raisins and cashew nuts to the vegetable gravy.  
•  Add the turmeric and red chili powder, masala powder.Give the mixture a stir.
• Add the curd/yoghurt. Stir and then add 3/4 cup water plus salt. Stir the mixture well. 
•  bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. . 
•   Add saffron to 3tbsp curd.and put aside. 

DUM BIRYANI

3.Assembling the Biryani in layers: 

• In the same handi with the cooked vegetables, sprinkle half  of saffron-flavored curd, mint and coriander leaves. 
• Now spread half of the rice. 
• Sprinkle the remaining saffron-flavored curd, mint and coriander leaves. 
• Spread the remaining rice. 
• Place a moist cloth on top. (optional)
• Cover with a lid. 
• Place the sealed handi on the gas stove at low fire. 
• Cook for 20-25 minutes more. 
• garnish with cutted onions, lime
• serve hot with onion raita..

tips:

If u dont have saffron then take 2tbsp water/curd, add 1/2tbsp turmeric and mix well. sprinkle this  in between layers.

Sprinkle 1/2 tbsp redchilli powder, salt at the top layer for who needs more spice... and it will look awesome....