Paneer Manchurian | Dry Version !

This has been in my drafts since long long time and thought of posting it now. This manchurian is very tasty and I love paneer. The first dish I order when we go to a restuarant is gobi manchurian or paneer machurian always.

Ingredients
Fried Paneer - Click here for recipe

For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Green chilli - 1 no chopped
Ginger - 1/2 inch chopped
Garlic - 1 no chopped
Fresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped
Dark Soya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn
Salt to taste
(Adjust all the sauces according to your taste)

Preparation Method
For Manchurian
In a pan/wok, add oil, add onion, ginger, garlic, green chilli, capsicum and fry till its transperant.
Then add chopped capsicum and saute.
Add all the sauces and mix. Add fried paneer and mix. Cook for 2 mins.

Garnish with chopped coriander leaves or spring onions.

Paneer Manchurian is ready to serve.You can serve dry manchurian as starter.

Serve hot with tomato sauce or fried rice.

Notes - I didnot know about light and dark soya sauce, came to know when I reached Singapore. So check before buying.

Cauli Brocolli Manchurian

In my previous post, I had posted Cauli Brocolli Crisps. I used the same for making this Cauli Brocolli Manchurian. My family liked it a lot.

Ingredients
Cauli Brocolli Crisps click here for recipe 

For Manchurian
Oil - 1 tspn
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - 1/2 tspn chopped finely
Garlic - 1 no chopped
Spring onion - 1 no chopped
Soya Sauce - 1 tspn
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- Optional
Ajinomoto - a pinch
Salt to taste
 For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute. Add salt.
Add all the sauces and mix. If required all some more sauce as per your taste. Add the deep fried veggie. Mix well cook for few mins.


Garnish with chopped coriander leaves or spring onions.


Serve hot with tomato sauce or fried rice.

Enjoy the delicious Cauli Brocolli manchurian.

Notes - Fresh coriander leaves (Cilantro) can be used instead of spring onion.

Veg. Fried Rice

Veg. Fried Rice is a chinese dish but very famous in India. I had taken snaps last time when I prepared but was so lazy kept on pending to post. Today, I prepared this for lunch and took new snaps of it. Me and my friends enjoy eating in Shanthi Sagar, Bangalore which is a fast food.

Ingredients
Rice - 2 cups(Steamed)
Onion - 1 no
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no
Yellow Capsicum - 1/2 no
Beans - 4 nos
Carrot - 1/2 no
Cabbage - 1 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Green chilli - 1 no(slit) or Chilli Sauce - 1 tspn
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns(I used EVOO like Rachel's says:-)
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, onion, ginger garlic a pinch of salt and saute till transperant.
Add carrot and beans. Saute for 1min.
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.

Serve with Tomato Ketchup or Gobi Manchurian.

Notes - If you use white pepper, the colour of the rice will be white.
           If you use black pepper, the colour of rice will change to slightly dark.

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe. To know more about this festival click here. Indusladies forum also has some recipes click here.


Dough in common

Ingredients
Rice flour - 2 cups and little more

Water - 2 cups or more if required.

Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns

Salt a pinch

Preparation Method

In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

Poornam/ Sweet Stuffing

Ingredients

Fresh Grated Cocont - 1 cup

Jaggery - 1 cup(powdered)

Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of coconut filling.

Seal the edges by pressing slowly to form triangle shape.

Steam it in the idli cooker for 15mins.

Poornam Kozhakattai is ready for Lord Ganesha.


Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup

Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method

Soak Urad dal with green chilli for about 1 hour.

Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.

To make Kozhakattai

Now take the Rice flour balls.

Spread in hand to form a round shaped cup.

Fill a tspn of Urad dal filling.

Seal the edges by pressing slowly to form crescent shape.

Steam it in the idli cooker for 15mins.

Ullandu Kozhakattai is ready for Lord Ganesha.

Thank you friends, am happy that this is my 250th post. I know am late:-)

Wish my muslim friends Ramadan Kareem!!!


Happy Long weekend:-)


Regards,
Saraswathi