MANCHURIAN ROLL
Vegetable munchurian filling stuffed in crusty bread rolls Preparation Time : 30-40 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Crusty bread rolls 4 Carrot, grated 1 medium Cabbage, shredded 1 medium Cauliflower, grated 1/4 small Salt Refined flour (maida) 3 tablespoons Dark soy sauce 3 teaspoons Oil 2 tablespoons + to deep fry Ginger, chopped 1 inch piece Garlic, chopped 4-6 cloves Green chillies, chopped 3 Sugar 1 teaspoon Cornflour/ corn starch 2 teaspoons Spring onions with greens, chopped 3 medium
White vinegar 1 tablespoon METHOD Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add refined flour and dark soy sauce and mix well. Shape into marble sized balls. Heat sufficient oil in a wok and deep fry the balls till golden. Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and saut till fragrant. Drain and add the fried balls and stir. Add half a cup of water and dark soy sauce and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting through. Put some of the Manchurian mixture in the slit and press lightly. Serve immediately.
ALOO CHOLE
Potatoes and kabuli chana cooked with spices go well with puris Preparation Time : 30-40 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Chickpeas (kabuli chana) 1 1/2 cups Potatoes 2 medium Tea leaves 1 tablespoon Dried Indian gooseberry (amla) 2-3 Oil 5 tablespoons to shallow fry Cumin seeds 2 tablespoons Green chillies, slit 4-6 Garlic paste 1 tablespoon
Ginger paste 1 tablespoon Coriander powder 2 tablespoons Cumin powder 2 tablespoons Red chilli powder 1 1/2 teaspoons Dry mango powder (amchur) 1/2 teaspoon Salt to taste Pomegranate seeds (anardana) 1 tablespoon Garam masala powder 1 teaspoon Tomatoes 2 medium METHOD Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and saut for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.
YELLOW DAL FRY
Simple and great tasting is all that can be said about this excellent dish. Preparation Time : 30 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Split pigeon pea (toor dal/arhar dal) 1 cup Ghee 4 tablespoons Onion , finely chopped 1 medium Garlic, finely chopped 3 cloves Turmeric powder 3/4 teaspoon Salt to taste Dry mango powder (amchur) 1 teaspoon Cumin seeds 1 teaspoon Red chilli powder 1/2 teaspoon METHOD Heat half of the ghee in a pan. Add half of the chopped onion and garlic and saut till golden. Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. Add mango powder and simmer for another fifteen minutes. Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and saut till pink. Add red chilli powder and saut for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. Serve hot.
ALOO KI TIKKI
deep fried potato dumplings ideal as a starter. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Potato, boiled and mashed 6 medium Salt to taste Olive oil +deep fry 1 tablespoon Onion , chopped 1 medium Cottage cheese (paneer), grated 1/4 Fresh coriander leaves, chopped 1/4 cup Cashewnuts, crushed 6-8 Red chilli powder 1/2 tablespoon METHOD Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
