Honey Chilli Potatoes Recipe

Honey Chilli Potatoes
Crispy potato fingers glazed with a honey chilli sauce

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

                                         
Ingredients

• Potatoes,cut into fingers , soaked in water 5-6 medium
• Garlic paste                                                 1 teaspoon
• Red chilli paste                                         2 teaspoons
• Red chilli sauce                                         2 teaspoons
• Cornflour/ corn starch                                 5 tablespoons
• Salt                                                          to taste
• Oil                                                                  1 tablespoon + to deep fry
• Garlic,chopped                                          5-6 cloves
• Red chilli flakes                                          1 tablespoon
• Vinegar                                                        2 teaspoons
• Honey                                                          2 tablespoons
• Sugar                                                          1/2 teaspoon
• Fresh coriander leaves,chopped                  1 tablespoon
• Spring onion greens,chopped                           2 stalks

Method 

1.Heat sufficient oil in a non-stick pan. Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
2.Heat two tablespoons oil in another non-stick pan. Add garlic and ginger. Saute for a minute.
3.Add spring onion bulbs, mix well and saute till onions are translucent.
4.Add red chilli sauce, vinegar, red chilli flakes, sugar and honey. Mix well and cook for half minute.
5.Add salt and mix well. Lower the heat and add fried potato wedges. Mix well, add spring onion greens and mix again.
6.Garnish with coriander leaves and serve hot.

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Manchurian Rolls Recepie

Manchurian Rolls
Crusty bread rolls stuffed with vegetable manchurian

Cooking Time:  30-40 minutes
Servings:  4 Preparation
Time:  30-40 minutes
Category:  Veg

Ingredients

•  Crusty bread rolls                                 4
•  Cabbage,grated                                1 medium
•  Carrot,grated                                1 medium
•  Cauliflower,grated                                 1/4 small
•  Salt                                                  to taste
•  Spring onions with greens,chopped  3 medium
•  Refined flour (maida)                          1/4 cup
•  Cornflour/ corn starch                          1/4 cup
•  Oil                                                   to deep fry
•  Sauce
•  Oil                                                  2 tablespoons
•  Ginger,chopped                                1 inch piece
•  Garlic,chopped                                4-6 cloves
•  Celery,chopped                                2 inch stalk
•  Green chillies,chopped                          3
•  Light soy sauce                                2 tablespoons
•  Sugar                                                 1 teaspoon
•  MSG                                                  1/4 teaspoon
•  Salt                                                   to taste
•  Vegetable stock                                1 cup
•  Cornflour/ corn starch                          2 tablespoons
•  White vinegar                                1 tablespoon

Method

Mix cabbage, carrot and cauliflower in a bowl and thoroughly rub in one teaspoon of salt. Add spring onions, refined flour and cornflour. Mix thoroughly. Shape into lemon-sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on moderate heat or until golden brown. Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic for one minute. Add celery and green chillies and stir-fry for one minute more. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Dissolve two tablespoons of cornflour in half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken. Add the fried vegetable balls and vinegar and mix well. Slit open the rolls. Spread the balls and gravy in each. Serve immediately.

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Chinese Spring Roll Recipe

Vegetable Spring Rolls

                                           

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Spring roll wrappers                              10
• Onion ,thinly sliced                             1 medium
• Spring onions,thinly sliced                      2
• Carrots,cut into thin strips                      2 medium
• Green capsicum,cut into thin strips       1 medium
• Cabbage,finely shredded                      1/2 small
• Oil                                                             2 tablespons + for deep-frying
• Salt                                                      to taste
• White pepper powder                              1/4 teaspoon
• Soya sauce                                              1 tablespoon
• Bean sprouts                                              3/4 cup
• Spring onion greens,chopped               2 stalks
• Cornflour/ corn starch                              1 tablespoon

Method

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.

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GOBI MANCHURIAN

GOBI  MANCHURIAN :

Ingredients :
   Medium Gobhi (Cauliflower) - 1
   Flour (Maida)                       -  3/4 cup
   Corn Flour                            -  1 tbsp
   Salt                                       -  to taste
   Chopped green chili               -  1
   Garlic Paste                           -  11/2 tbsp
   Ginger Paste                          -  11/2 tbsp
   Finely Chopped Onions         -  1 cup
   Finely Chopped Coriander Leaves
   Ajinomoto                              - 1/4th tsp
    Soya Sauce                           - 2 tbsp
    Tomato Ketchup                   - 2-3 tbsp
    Oil                                        -  2 tbsp

Preparation of Gobhi manchurian :
Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

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