06.25.11

Mango Recepies & Cuisines


Come summers and it is time to savour mangoes. In the Hindu mythology mango is known as “food of the Gods”. Mango is popular throughout the world.There are lot of dishes that can be made from mangoes like milk shakes, juices, jam, jellies, pickles and mango papad. Even raw mangoes can be used in chunteys and curries. So here we have collected few mouth watering dishes for you.

06.24.11

HOT AND SOUR SOUP RECIPE

Ingredients:
2tbsp. chili sauce or to taste
11/2tbsp. Corn flour / corn starch
1 tbsp Soya sauce
2 tbsp vinegar
2tbsp. Capsicum / green bell pepper (chopped)
2tbsp spring onions (chopped)
2 tbsp tomato sauce
2tbsp. carrots (chopped)
1/4th cup chopped cabbage
A small block of Paneer / organic tofu (thinly sliced), optional
1tsp. Black Pepper powder or to taste
1/2 tsp sugar
A pinch Ajinomoto
Salt to taste
4 cups water
Preparation:
  • Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
  • Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
  • Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick.
  • Cook for a minute, add paneer slices.
  • Serve hot .
  • Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

06.24.11

VEGETABLE SALAD RECIPE

Ingredients:
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste

Preparation:

  • Take big plate and arrange salad leaves.
  • Add shredded cabbage, onions, carrot, cucumber, and radish.
  • Now arrange tomato, banana, apples, and guavas.
  • Sprinkle salt and chaat  masala.
  • Pour lemon juice.

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06.24.11

HOT AND SOUR SOUP RECIPE

Ingredients:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

  • Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
  • Now add all the chopped vegetables except paneer .
  • Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
  • Cook for a minute, add paneer slices. Serve hot .
  • Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

 

 

06.24.11

VEGETABLE MANCHURIAN RECIPE

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation of vegetarian manchurian :

  • Mix grated cabbage and carrots and squeeze the water out from them.
  • Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
  • Make small balls (like koftas) of the mixture .
  • Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
  • Now in a separate pan heat 2 tbsp oil.
  • Sauté garlic, green chilies and spring onions.
  • Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
  • Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
  • Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

 

 

06.24.11

Prawns And Cabbage Recipe

Ingredients:

finely shredded cabbage,
kalonji,
green chillies,
half a pinch of turmeric,
onions slices thinly,
salt,
prawns

Preparation:

  • Heat oil and add the kalonjis when they splutter slit thechillies and put them consequently the onions need not wait till the onions turn brown
  • Add the shrimps along with the minute pinch of turmeric.
  • Add the cabbage now anbd keep stirring on high flame till the preparation looks glistening.
  • Your dish is ready have it with steaming hot rice.

 

06.24.11

Patta Gobhi Mattar Recipe

Ingredients:
1 small cabbage (450gms) (patta gobhi) chopped
1 small sized onion (sliced thinly)
1/2 cup green peas (matar)
1-2 green chillies (chopped)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chilly powder
salt to taste
Cooking Oil

How to make indian cabbage and peas:

 

  • Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
  • Then add sliced onions and fry till golden brown.
  • Now add green chillies and cabbage.Mix well.
  • Now add all the powdered spices and salt.Mix well.
  • Cover it and cook for 3-4 minutes.Add the peas and cook till all the water evaporates and cabbage is cooked.
  • Serve hot with chapatis.

 

 

 

 

06.24.11

Ingredients:

2-3 cups of shredded cabbage
2 cups of carrots (shredded)
1-2 tomatoes (diced)
1/2 cup roasted peanuts (coarsely grounded)
2 tsp of freshly squeezed lemon.
Handful of cilantro or coriander leaves
salt to taste

How to make indian cabbage salad:

  • Take a salad bowl and mix the cabbage,tomatoes,carrots and peanuts.
  • Now add cilantro/coriander leaves,salt and lemon juice. Mix well.
  • Serve as an accompaniment.

 

 

 

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06.24.11

SPRING ROLL RECIPE

 

Ingredients:
Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

  • Sift the flour and add salt, egg and water and make a smooth batter.
  • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
  • Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
  • To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
  • Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
  • Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
  • To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
  • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
  • Deep fry in hot oil until golden.
  • Serve the vegetarian spring roll hot.

 

 

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06.24.11

KOBHI ZUNKA RECIPE

 

Ingredients:
2 small heads finely shredded Cabbage (Patta Gobi)
6 tblsp Gram Flour (Besan)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
4 tblsp Oil

How to make kobhi zunka:

  • Heat a heavy bottom pan and gram flour, roast it constantly stirring to avoid lumps formation, on a moderate heat.
  • As soon as the smell and color changes, remove it from the heat.
  • Heat oil in another pan and add mustard seeds, allow them to pop.
  • Add cumin seeds, asafoetida and curry leaves.
  • Saute for a minute.
  • Add cabbage, turmeric, coriander, cayenne powders and salt, mix well.
  • Lower the heat and add little water.
  • Cook until cabbage is done but crisp.
  • Increase the heat and dry the liquid and add the roasted gram flour, stir well.
  • It will absorb the liquid and oil to form clumps.
  • Break off the clumps to cook them.
  • When the flour is cooked remove from the heat.

 

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