Cabbage manchurian

Ingredients

For the manchurian balls

• 2 cups Cabbage grated
• 1/2 tsp Garam Masala
• 1 tsp Red Chili Powder
• 1 tsp salt
• 1 tsp Ginger Garlic Paste
• 3-4 tbsp Cornflour
• 3-4 tbsp Maida
• oil to deep fry

For the sauce

• 2 tbsp oil
• 1 tbsp garlic finely chopped
• 1 tbsp Green Chili finely chopped
• 1 tbsp Onion or spring onion whites, finely chopped
• 1 half Capsicum juliennes, optional
• 2 tbsp Red Chili sauce
• 1 tsp Soya sauce
• 1 tbsp Tomato Ketchup
• 1/2 tsp Black Pepper
• Spring Onions Green finely chopped, handful
• 1/2 cup Water

For the slurry

• 1 tsp Corn flour
• 2 tbsp Water

For garnish

• Spring Onions Green finely chopped, handful

Instructions

For the manchurian balls

• In a large mixing bowl combine the grated cabbage with garam masala, red chili powder, salt, ginger garlic paste, corn flour and maida.
  
• Using your hands, start to knead the mixture to form dough. You can add more cornflour or maida, if the mixture is too wet.
  
• Make the manchurian balls with this mixture.
  
• In a large deep pan, heat the oil and fry the manchurian balls in batches over medium flame, for 6 -8 minutes or until they are light golden brown.
  
• Once done, re-fry all the manchurian balls once again until they are golden brown.
  

For the manchurian sauce

• Heat a wok over high heat; pour 2 tbsp of oil in the wok starting from the sides.
  
• Add garlic, green chilies, onions and capsicum; quickly stir fry for 10 seconds.
  
• Next add the red chili sauce, light soya sauce and tomato ketchup and cook for 1 minute.
  
• After a minute add and black pepper and then add the spring onion greens. Finally pour water and bring it to a boil.
  
• In a small bowl combine cornflour and water to make a slurry, stir to make a paste. Add one teaspoon at a time to the manchurian sauce and cook for 30 seconds.
  
• Once the sauce has thickened, add the manchurian balls, Give it a good mix and coat all the manchurian balls with the sauce. Garnish with spring onions green.
  

serve

• Serve the yummy Cabbage Manchurian at the party and enjoy.
  

Notes

Notes:

• Do not add additional water to make the manchurian balls.
• If you are using dark soya sauce then reduce the quantity.

roasted chickpeas

Cooked Chickpeas (Garbanzo Beans) – 1 cup, rinsed and patted dry
Oil – 1 Tbsp
Salt – 1/2 tsp

Masala (Spice) Mixture

Black Salt – 1/8 tsp
Citric Acid – 1/8 tsp
Black Pepper – 1/4 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – 1/4 tsp or to taste

Grind all above ingredients to a fine powder.

Method:

1. Coat Chickpeas with Oil and Salt.
2. Arrange Chickpeas in a single layer on a parchment lined baking tray.
3. Bake in 350 F preheated oven for 40-50 minutes, until crisp.
4. Remove Chickpeas into a bowl and sprinkle spice mixture while tossing. Continue to toss until well coated.
5. Allow Chickpeas to cool before storing in a vented container at room temperature.

Broccoli peanuts oat tikki

https://www.archanaskitchen.com/broccoli-peanuts-and-oats-tikkis-recipe

Ingredients

• 1/2 teaspoon Extra Virgin Olive Oil
• 1 cup Broccoli , grated
• 3 Potatoes (Aloo) , boiled & mashed
• 1/2 cup Roasted Peanuts (Moongphali) , coarsely crushed
• 2 tablespoons Instant Oats (Oatmeal) , powdered
• 2 Green Chillies , finely chopped
• 2 cloves Garlic , finely chopped
• 1/4 teaspoon Garam masala powder
• 1 teaspoon Chaat Masala Powder

How to make Broccoli Peanut Oats Tikki Recipe

1. To begin making the Broccoli Peanuts And Oats Tikki Recipe, get all the ingredients prepped and ready.
2. Into a pressure cooked, add 3 potatoes, cut into half and half cup water. Pressure cook for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.
3. Peel the skin and mash the potato and keep aside.
4. Into a mixer grinder, add the instant oats and make into a powder and keep aside. 
5. Pound the shelled roasted peanuts in a pestle & mortar and keep aside.
6. Into a large mixing bowl, add the broccoli, boiled, mashed potatoes, green chilli, garlic, powdered oats, chaat masala, garam masala, roasted crushed peanuts and salt to taste. Mix until all the ingredients are well combined.
7. Divide the mixture into 8 portions and flatten them into thick discs.
8. Place the tikkis on a preheated pan, drizzle a little oil over each tikki. Cook on both sides until golden.
9. Once done, remove from the heat and transfer to a serving bowl.
10. Serve Broccoli And Oats Tikki Recipe along with a Mint Chutney and Adrak Chai for a perfect tea time snack.

Soya bean dry sabzi

INGREDIENTS

Dried soya bean – 1/2 cup

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Onion – 1

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Turmeric – 1/8 tsp

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Salt – as needed

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TO GRIND TO COARSE PASTE

Coconut,grated – 2-3 tblsp

coriander seeds – 1 & 1/2 tsp

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pepper – 1 tsp

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Jeera – 1 tsp

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Red chilli – 2

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Garlic,small – 2

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Water – as needed

TO TEMPER

Oil – 2 tsp

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Mustard – 3/4 tsp

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Curry leaves – a sprig

METHOD:

1. Soak the soya bean over night,next day,drain water and pressure cook with salt and little water (1/4 cup). If you don’t add salt,then the bean will get over cooked and get mashed.

2. Grind the items given under the table ‘To grind’ to a coarse paste and keep a side.

3. Heat a pan with oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked soya beans.

1. Add turmeric and the ground paste and add 1/4 cup water and mix well. Cook for 6-8 minutes or until the water evaporates and the masala starts browning.Add a tsp of coconut oil for an extra flavour!

Vada Pav Chutney

https://pipingpotcurry.com/dry-garlic-chutney/

Ingredients

• 12 cloves Garlic
• 1/4 cup Peanuts
• 3 tablespoon Sesame seeds
• 1/2 cup  Desiccated Coconut
• 1.5 tbsp Kashmiri red chili powder adjust to taste
• 1 tsp Salt adjsut to taste

US Customary - Metric

Instructions

• Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute
• You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
• • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  • In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
  • Let the roasted ingredients cool and then add them all in a food processor jar.
  • Add kashmiri chili powder and salt to the jar.
  • Grind them to a coarse powder. Adjust the spice and salt to taste.
  • Dry garlic chutney is ready to be used.

  NOTES

• • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
  • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
  • Roast each ingredients separately as they take different time to roast well.
  • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
  • Storing: You can store this chutney in an air-tight container. Refrigerate and use within 15 days.

egg plant rolls

Ingredients

• 1 Brinjal (Baingan / Eggplant) , (cut into lengthwise thin slices)
• 1 cup Paneer (Homemade Cottage Cheese) , grated
• 1 Green Bell Pepper (Capsicum) , chopped
• 1 Carrot (Gajjar) , chopped
• 1 Onion , chopped
• 2 Green Chillies , finely chopped
• 3 cloves Garlic , minced
• Basil leaves , few leaves (chopped)
• Parsley leaves , few leaves (chopped)
• Extra Virgin Olive Oil
• Black pepper powder
• Salt , to taste
• 1/4 teaspoon Dried oregano
• 1/2 cup Mozzarella cheese , grated
• Tomato Basil Pasta Sauce , as required (or Del Monte Sauce)

How to make Eggplant Rolls Recipe

1. To begin with, the Eggplant rolls first, arrange the eggplant slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes.
2. Meanwhile, heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turn translucent.
3. Now add carrot, green bell pepper, and green chilies and stir it for 2-3 minutes. Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes.
4. Now rinse off salt from the eggplant and squeeze the water out. Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides.
5. Remove them from the skillet and allow them to cool down.
6. Lay the eggplant slices flat on a cutting board. Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant.
7. After adding the mixture, carefully fold the eggplant ends.
8. Now place the rolled eggplants in a lightly oiled baking dish. Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce.
9. Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins.
10. Remove the eggplant rolls from the tray and plate them on a serving plate.
11. Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner.

cake in cup- 2min

https://www.allrecipes.com/recipe/241038/microwave-chocolate-mug-cake/

• ¼ cup all-purpose flour
• ¼ cup white sugar
• 2 tablespoons unsweetened cocoa powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoons milk
• 2 tablespoons canola oil
• 1 tablespoon water
• ¼ teaspoon vanilla extract

InstrStep 1

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Step 2
  Cook in microwave until cake is done in the middle, about 1 minute 45 seconds
• Cook's Notes:

For a healthier version, use 1 1/2 tablespoons of plain unsweetened applesauce and use 3 tablespoons plus 1 teaspoon water instead of the milk