Baby corn Manchurian

INGREDIENTS
1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto (optional)
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together
3 tbsp cornflour
1/2 cup water (to blend conrnflour)
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery
1/4 tsp ajino moto (optional)
2 cups Water
oil for deep frying
METHOD
Mix together the corn, egg, flour, garlic and ginger paste, ajino moto and enough
water so as to have a thickish batter. Leave thus for 5-10 minutes.
Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a
golden brown. Drain on absorbent paper till required.
Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the
onions look glossy.
Add the capsicum and turn around a few times. Add the sauce mixture, and
simmer till the sauce thickens and becomes translucent.
Add the fried corn, turn around a few times and serve.

Cauliflower Chilli Fry

INGREDIENTS
1 cup diced cauliflower
3 tsp curd
2 green chillies
4-5 curry leaves
For the batter
2 tbsp Rice flour
red chilli powder to season
salt to taste
water
oil to deep fry
METHOD
Mix all ingredients to make a thick batter or paste. To this add the cauliflower and
deep fry. Keep aside.
Heat oil in a pan and lightly saut the curry leaves. Add green chillies and curd.
Finally add the cauliflower, mix well and serve

Chilli Vegetables
INGREDIENTS
500 gm mixed vegetables-cut into bite like pieces
2 tsp salt
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste (grind with garlic paste)
2 cups onions-chopped fine
2 tbsp green chillies-chopped fine
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajino moto

water to mix the batter

oil for deep frying
METHOD
Mix together the vegetables, 1 tsp salt, corn flour, garlic, ginger and enough
water to have the pieces coated with the mixture.
Heat the oil, and fry pieces over high heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they
look wet.
Add the green chillies and stir a few times, add the remaindered salt, Soya
sauce, vinegar, MSG and mix well.
Chinese Chopsuey Dosa (by: Prekh Heena)
INGREDIENTS
Dosa batter(4 cups of rice& 1 1/2 cups of urad dal soaked in water for 4-5
hours then ground to
thick batter)and left for formentation for 4 hours.
1 cup finely shredded cabbage
1 cup finely chopped carrots
1 cup finely chopped capcicum
1/4 cup finely chopped tometoes
1/2 cup finely chopped spring onion
1 cup finely chopped onion
4 tbsp fresh coriander leaves,chopped
soya souce
Tomato ketchup
sechzwan sauce
vinegar
sunflower/rice bran oil
butter
METHOD
Heat the pan sprinkle a little water ,a little butter then clean the pan with a dry
clean cloth
Now take half cup of batter of dosa and put in the center of the pan and spread
the batter in circle forming a big round like pancake.

While it is on slow fire add atbsp of butter on the dosa 3tbsp cabbage 2 tbsp
carrot ,capcicum,spring onion onion 1/2 tomatoes,littlr coriender leaves 2-3 drops
of soya sauce,1 tbsp tomato ketchup,schezwan sauce few drops of vinegar and
mix all the vegetables with a spoon on the dosa itself without letting the dosa
break.
Now cover only this mixture on the center of dosa for 2 minutes with a lid leaving
the sides of the dosa open.Remove the lid mix once again bring the mixture in
the center again and roll the dosa.
Chopsuey dosa is ready for serving with hot green or red chutney.
Chinese Pakoda (by: Archana Sanjay)
INGREDIENTS
1 carrot - scraped
1/4 cabbage - finely cut
1 onion - finely chopped
1 potato - finely chopped
1/2 capsicum - finely chopped
1 tsp ginger-garlic paste
2 tsp corn flour
5 tsp maida
6 tsp tomato sauce
3 tsp Soya sauce
1 tsp vinegar
1 tsp red chilli powder
1/2 tsp chicken colour
salt
METHOD
Mix all the ingredients in a bowl without adding water and make smalls balls from
it.
Heat oil in a kamahi and deep fry for 15 minutes.
Serve hot.
Thair Saadam (Curd Rice)
INGREDIENTS
250 gm overcooked white rice
250 gm yoghurt
05 gm green chillies
05 gm coriander leaves

05 gm ginger
salt
Tempering
20 ml oil
05 gm mustard seeds
03 gm skinned black gram
03 gm channa dal
02 gm dried red chilli
02 gm curry leaves
03 gm asafoetida
METHOD

Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.
Break red chillies into 1/2 inch pieces.
Heat oil and add the mustard seeds. When they start crackling, add the dals and
saut until golden.
Add curry leaves, red chillies and asafoetida.
Pour tempering on the rice and serve cold.

Users Comments
Add green grapes and pomegranate to the curd rice,it tastes better.
- Swetha Bhansali (swethabhansali@gmail.com)
In the actual curd rice, ginger and green chillies must also be added tot he hot
oil so that it does not taste very raw...
excellent!
Well this is thair saadam. thair meaning curd(yogurt for the uninitiated) and
saadam means rice.
If you add some butter to it will taste much better.
- Kumar (kumarlegal@sify.com)
curd rice has always been my faourite....simple, nutricious and yet very filling.
but i never got the recipe right. now i will...today. thanks
- tulika (tulikapatnaik@yahoo.co.in)
there is nothing to beat this in the world. i grew up in madras and this is the
integral part of all tamil food. you cannot dream of tamil food without thair

sadham. it is also the best food for tropical palce like tamilnadu
- mukesh (yuyudhana69@yahoo.co.in)
very tasty and less fat
- ritu (tofy26@yahoo.com)
Great food.
- vishwa
This recipe is one of my favourites. It is so easy to make and the ingredients
used are also available at home any time. It is a very good dish which can be
made during extreme summer and relished by everyone young and old.
- Trupti Try adding green grapes and pomegranate to the curd rice,its tastes
much better.
- Swetha Bhansali (swethabhansali@gmail.com)
nothing better to come home to on a warm afternoon
- vivek
Delightful on a hot summer day! I have never eaten cold rice before. it was
yum! - C.L
- C.L (oclobo@emirates.net.ae)
fried onion can also be added to this, goes well with a south indian pickle
called vadu mangai
Vegetable Fried Rice (by: Fatima Mohd)
INGREDIENTS
Rice - cooked
carrot
shimla mirch
phalli
peas
vinegar
salt
chinese salt
Soya sauce
METHOD
Cut the vegetables in the shape of a cube and fry all the vegetables in little oil.
Add vinegar, salt, chinese salt and soya sauce.
Cook till all vegetables get little tender.
Add cooked rice and mix well.

Hakka Noodles
INGREDIENTS
2 tsp chopped garlic
4 red chillies-broken
1 cup shredded cabbage
1 cup spring onions
1 capsicum-finely sliced
2 pinches of China salt
2 tbsp vegetable oil
2 tsp chilli oil
salt to taste
4 cups boiled noodles

METHOD
Heat oil in a wok with at a high flame.
Add garlic and chilli to it and stir-fry for few minutes.
Add the cabbage, capsicum, onions and China salt and cook for 2 minutes.
Add the noodles, chilli oil and salt and stir it for 3 minutes and serve it hot.
Rassam (Spicy Soup)
INGREDIENTS
100 gm toor dal
100 gm tomatoes
500 ml water
25 gm tamarind
Rassam Powder
10 gm peppercorns
10 gm cumin seeds
10 gm coriander seeds
03 gm red chillies
Tempering
30 ml oil

03 gm mustard seeds
02 gm curry leaves
03 garlic cloves
10 gm sprigs of coriander leaves
salt
METHOD
Crush garlic and chop tomatoes. Soak the tamarind and extract the pulp.
Roast the ingredients for the powder and grind until fine.
Boil the dal with tomatoes till the lentils are mashed and set aside.
Heat oil and add mustard seeds, leave until it crackles. Add the crushed garlic,
curry leaves and the coriander leaves.
Mix the dal and water to get the required rassam consistency. Mix in the tamarind
pulp.
Add the rassam powder. Boil for 5 minutes on a low flame.
Spring Rolls
INGREDIENTS
Pancakes
1/2 cup flour
1 egg
1/4 tsp salt
1/4 cup water
1/4 cup milk
3 tbsp oil
mix the water, oil and milk together
Filling
1 cup thinly shredded cabbage
1 cups spring onions-including leaves, finely chopped
1 cup thinly shredded carrot
1/2 tsp salt
2 tbsp oil
4 cloves garlic-very finely chopped
1 tsp soya sauce

1/4 tsp ajino moto -optional

2 tbsp celery-chopped fine
1 tbsp flour, made into thin paste by adding water
oil for deep frying
METHOD
Make the pancakes with the pancake ingredients.
Heat the 1 tbsp oil and stir-fry the garlic and onions over high heat till the onions
are a little soft. Add the rest of the filling ingredients and turn around a few times,
still over a high heat.
Take a pancake and place a heaped tbsp of filling towards one edge. Fold that
edge over the filling, then the two sides thus formed over the fold, and roll over till
the end, sealing that edge with the flour paste. It is very important to seal the
filling in, so that it does not spill out while frying.
Double fry the pancakes.
Users Comments
egg is considered to be under the category of non veg. how could it be a
ingredient for a vegetarian recipe?
- Meenal (msmeenalrakhan@yahoo.com)
Egg is not vegitarion item.Remove preparations made from egg.
- Akshay Chaware (rupal_chaware@yahoo.com)
The flour to be used to make the pancakes could have been more specific.
Should i use maida, wheat flour or all purpose flour for it?
- Vidya (vidya_manian@rediffmail.com)
try the maida base
- @@@
its simply superb
- sahiti (sahi_suri@yahoo.co.in)
some people dont take eggs so plz, do write the alternative to eggs used in
recipes
- leena khanna (docleena2003@yahoo.com)

Bhatia Curry (by: Farah Sukhla)

INGREDIENTS
1 cup toovar dal - bolied and strained
2 cups of mixed veggetables - Raw banana, bhindi, yam
1 cup dahi
2 tsp gram flour
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp rai
1/2 tsp methi seeds
a few curry leaves
1/4 tsp heeng
3-4 kokam - soaked in water
jaggery
2 tbsp oil
salt
coriander leaves - for garnishing
METHOD
Heat oil, add rai, methi seeds and let it splutter.
Add heeng, curry leaves and raw banana.
Stir, add red chilli powder, turmeric powder and the dal.
Cook till the vegetables are half cooked.
Then add curd blended with gram flour mixture, add bhindi add kokam, jaggery,
salt and simmer the kadhi.
Garnish with corriander leaves and serv

Tomato Rice
INGREDIENTS
3 cups rice-soaked
5 medium sized tomatoes
1 medium size onion-chopped
3/4 cup chopped carrot and beans
1 cup green peas
2 green chillies-sliced
1 inch cinnamon stick

4 cloves
3 cardamoms
3 bay leaves
1 tbsp ginger garlic paste
1 tbsp ghee
2 tbsp chopped coriander leaves
4 tbsp oil
salt - to taste
METHOD
Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of
tomato juice.
Pour oil in the pressure cooker and heat it over the stove.
Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change
color.
Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on
high flame and then add ginger garlic paste and fry for another 1 minute.
Add soaked rice and fry for a minute or so and then add salt and prepared
tomato juice and close the cookers lid and let it cook under pressure till 2
whistles.
Before serving, add ghee and chopped coriander leaves to hot tomato rice

Vegetable Manchurian
INGREDIENTS
500 gm mixed vegetables - chopped fine or grated
2 eggs - slightly beaten
3 cup refined flour
1 tsp garlic paste
1 tsp ginger paste
water
oil for deep frying
2 tbsp oil
1 tsp garlic - chopped
1 cup onions - chopped
1 large capsicum - chopped

For sauce
3 tbsp corn flour, blended with 1 cup water
2 tbsp vinegar
2 tsp salt
2 tsp Soya sauce
1 cup tomato puree
2 tbsp chopped celery
1 tsp ajino moto - optional
2 cups water
METHOD
Mix together the vegetables, egg, flour, garlic and ginger paste and enough water
so as to have a thick batter. Leave aside for 5-10 minutes.
Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden
brown in colour. Drain on absorbent paper.
Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the
onions look glossy. Add the capsicum and turn around a few times. Add the
sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.