Tuesday 26 February 2013

Manchurian Rolls

Manchurian Rolls

Manchurian Rolls


Manchurian Rolls



Ingredients:


4 crusty bread rolls,
1/2 cup  carrot grated
1/2 cup cabbage shredded
1/2 cup cauliflower grated
3 tsp soy sauce
2 tsp ginger garlic paste
3 chopped green chilies 
1/2 tsp pepper powder
3 tbsp refined flour,
2 tsp cornflour
3 medium Spring onion greens chopped
1 tbsp vinegar
Oil as required
Salt to taste

Method:


1. Mix all vegetables in a bowl. Add pepper powder, salt,refined flour & soy sauce
    & mix well.
 Now make  small balls of out of them.

2. Heat  oil in a pan & deep fry vegetable balls till golden & transfer  to butter paper.

3. Heat 1 tsp oil in a pan add ginger garlic paste, green chilies & stir for some time.

4. Now add half cup of water, soy 
sauce,some onion greens,vinegar,salt & mix well. 

5. Mix cornflour with a quarter cup of water & add  this  corn flour mixture to pan & stir. 

6. Simmer heat for a few minutes till it thickens and then remove  from heat.

7. Now  add  prepared  manchurian  balls to pan and  sock  it for 5-7 mins.

8. Slit rolls, place  prepared  manchurian  in it & press lightly.

9. Garnish with cabbage,carrot & spring onion greens & serve.

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Friday 22 February 2013

Carrot Coriander & Ginger Soup

Carrot Coriander & Ginger Soup


Carrot Criander Ginger Soup



Ingredients:


2-3 carrots chopped
1/2 celery stick
1 tsp garlic chopped
1 tsp ginger - grated
1 onion chopped
1 cup vegetable stock
2 tbsp coriander leaves
Water as required
1/2 cup soya milk
1 tbsp oil
Salt to taste

Method:


1. Heat oil in a large pan add onion, garlic & cook till soft but not turn
     brown.

2. Add carrot, ginger & celery, cover pan & cook vegetables for 5
    mins.

3. Add coriander, water & vegetable stock & stir well .When it comes
    to a 
boil,reduce heat & simmer until carrots are tender.

4. Lastly add salt, soya milk, season, blend it until smooth & serve hot
    in 
a bowl.


Monday 18 February 2013

Cabbage Soup

Cabbage Soup

Cabbage Soup


Ingredients:


500 gms cabbage  
2 spring onions  
2-3 carrots 
2-3 pieces broccoli
2 tsp pepper powder  
2 green chilies 
1/2 tsp soya sauce (optional)
Salt to taste

Method:


1. Chop cabbage, carrot, broccoli.green chilies & onion coarsely.

2. Pressure cook vegetables with 2 cups of water for 5 mins.

3. Now add salt & pepper, add some water if required.

4. Boil it well & serve hot. 

5. You can even add 1/2 tsp of soya sauce too (optional).


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Thursday 14 February 2013

Chocolate Frappe

Chocolate Frappe


Chocolate Frappe



Chocolate Frappe


Ingredients:


3 cup milk
2 tsp sugar
4 tsp chocolate powder
1 tsp coffee powder
2 tbsp whipped cream
1 cup vanilla ice cream
3-4 ice cubs
2-3 tsp chocolate sauce

Method:


1. Take 2-3 serving glass, keep them in freezer for 10-15 sec.

2. Take out the glass from freezer pour the chocolate sauce on the sides of the glass while
    rotating
 it to form a design of your choice & keep it again for few ses repeat the same for
    other glasses.

3 In a blander add milk, sugar, chocolate powder,coffee powder & blend till smooth & frothy.

4. Add ice cubs, whipped cream & bland again.

5 Now take out the decorated glasses from the freezer & pour the blended milk in the
   glass,top it with vanilla
 ice cream, chocolate sauce.

4. Serve immediately. 



Tuesday 12 February 2013

Valentine Day Noodles

Valentine Day Noodles

Valentine Day Noodles




Ingredients:


1 packet hakka noodles
1-2 tbsp olive oil
3/4 cup cabbage chopped
1/2 cup sliced carrots
1/2 cup sliced capsicum
1/2 cup green peas
1/2 cup chopped spring onions
5 - 8 tbsp schezwan sauce
Water as required
Salt to taste

Method:


1. Boil 8 cup of water in a large pan, let the water boil.

2. Add  noodles & boil them for only 2 mins.

3. Drain noodles, spread on a flat surface & toss in 1 tsp of oil
    on 
noodles to prevent sticking.

4. Heat oil in a frying pan on a medium flame.

5. Add vegetables, stir-fry for 2- 3 mins on a medium flame.

6. Add schezwan sauce, salt & noodles, mix well, cook for 2 minutes.

7.Serve hot.



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Monday 11 February 2013

Sweet Potato Soup

Sweet Potato Soup


Sweet Potato Soup



Sweet Potato Soup


Ingredients:


3 peeled & cut sweet potatoes 
1-2 carrot cut into cubes
1 tbsp butter
2 garlic cloves minced
1 onion chopped
1 tsp chili powder
3 cups vegetable stock  
2 tbsp cream
Salt & pepper to taste

Method:



1. In large pot, melt butter over medium heat. Add garlic, onion & chili
    powder, sauté & cook, for about 5 mins.

2. Add vegetable stock & sweet potatoes,carrot, simmer & cook until
    potatoes,carrot are soft.

3. With blender it until very smooth.Pour the soup again in a pan.

4. Season to taste with salt & pepper. 

5. In a small bowl, lightly whip cream until thickened . Gently stir
    into soup. 

6. Ladle soup into warmed bowls,garnish with coriander leaves & serve
    hot.


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Thursday 7 February 2013

Carrot Ginger Soup

Carrot Ginger Soup

Carrot Ginger Soup


Ingredients:


1 tbsp olive oil
1-2 onions thinly sliced
4-5 carrots chopped
2 tbsp ginger grated
2 cups vegetable stock
2 cups water
1 tbsp fresh cream
1 tbsp lemon juice
1 tbsp coriander leaves chopped
Salt to taste

Method:


1. Melt butter in a large pan on a low heat & then add onions.

2. Cook onions till it turn soft but not brown.

3. Add carrots ,ginger, lemon juice. 

4. Add vegetable stock, water, cover & cook for 10-15 mins.

5. Add more water if required.
    
6. Remove from heat & blend,add more salt to taste

7. Garnish with fresh cream & coriander leaves.

8. Now soup is ready to serve.


Sunday 3 February 2013

Mix Vegetable Soup

Mix Vegetable Soup


Mix Vegetable Soup



Ingredients:


1/4 cup carrots chopped & boiled
1/4 cup french beans chopped & boiled
1/4 cup peas shelled & boiled
1/2 cup potato cubes
1/2 cup cabbage chopped
1/2 cup cauliflower chopped
2 tbsp sweet corn seeds boiled
1 tsp garlic paste
1 tsp ginger paste
2 tbsp spring onions 
2 tsp butter
Water as required
Salt & pepper to taste


Method:


1. Take a pan, add 2 cups of water, cabbage, potato, cauliflower, boil
    it for 5-6 mins.

2. Blend boiled potato, cauliflower, cabbage to fine paste.

3. Melt butter in a pan, add ginger-garlic paste, stir it for few seconds,
    add water as required.

4. Now add boiled carrots, french beans, peas,sweet corn. 

5. Add paste of potato, cauliflower & cabbage, mix well.

6. Also add salt, pepper & boil it for 2-3 mins.
  
7. Garnish with spring onions & serve hot.


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Friday 1 February 2013

Clear Vegetable Soup

Clear Vegetable Soup

Clear Vegetable Soup


Clear Vegetable Soup

Ingredients:


1/4 cup finely chopped carrots
1/2 cup finely chopped cabbage
1/2 cup cauliflower chopped
1/4 cup spring onion green
1/4 cup broccoli chopped
3 cups vegetable stock
1 tbsp coriander leaves chopped
Freshly ground black pepper powder 
Salt to taste

Method:


1. Boil 3 cups vegetable stock in a deep non stick pan.

2. Add cabbage, cauliflower, broccoli, spring onion greens,   carrot & cook for 5-7 mins.

3. Add salt, pepper powder & let it boil for 2-3 minutes.

4. Pour it into soup bowls.

5. Garnish with coriander leaves, serve hot.