Drunken Potatoes Recipe

Drunken Potatoes

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

                     
Ingredients

•  Potatoes                        4 large
•  Salt                                to taste
•  Onions                                2 medium
•  Button mushrooms                5-6
•  Olive oil                        5 tablespoons
•  Butter                                1 tablespoon
•  Garlic                                2-3 cloves
•  Refined flour (maida)        2 teaspoons
•  Red wine                         1 cup
•  Tomato puree                 1 1/2 tablespoons
•  Black pepper powder         1/2 teaspoon

Method

1. Peel potatoes and halve them. Trim the sharp edges to soften them. Cook them in 3 cups of water with salt.
2. Roughly chop onions and mushrooms.
3. Heat 1 tbspolive oil and butter in a non stick pan, add onions and sauté. Finely chop garlic and add. Add mushrooms and continue to sauté for 4-5 minutes.
4. Add refined flour and mix well and sauté for 2 minutes.
5. Add red wine and cook.
6. When the potatoes are done, drain all the water and let them dry a bit. Add remaining oil and pan-roast the potatoes on high heat.
7. Add tomato puree, salt and black pepper powder to the sauce and mix well.
8. Add the sauce to the potatoes and cook on low heat till the sauce permeates the potato pieces and thickens.
9. Adjust salt and pepper powder and serve hot.

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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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Crisp Chicken Wings Recipe

Crisp Chicken Wings
Oriental style chicken wings in spicy marinade, twice fried

SERVINGS :   6
COOK TIME :  1 HOUR 20 MINS

                                                   
INGREDIENTS

6 chicken wings-pricked in 2-3 places

1 egg-slightly beaten

1 cup cornstarch / cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt

oil for deep-frying

METHOD:

1. Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter.

2. Leave thus about 1 an hour.

3. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.

4. Drain on absorbent paper.

5. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

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Amritsari Fish Recipe

This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar.

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

                                                 
Ingredients

•  King fish (surmai) fillets,cut into fingers           600 grams
•  Red chilli powder                                                  1 tablespoon
•  Salt                                                                  to taste
•  Carom seeds (ajwain)                                         1 teaspoon
•  Ginger paste                                                   2 tablespoons
•  Garlic paste                                                          2 tablespoons
•  Lemon juice                                                          1 tablespoon
•  Gram flour (besan)                                          1 cup
•  Oil                                                                           to deep fry
•  Egg                                                                  1
•  Chaat masala                                                 1 teaspoon
•  Lemons,cut into wedges                                  2

Method

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside. Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

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SPRING ROLL

SPRING ROLL :

Ingredients:
 Cover :
     All purpose flour (Maida)  - 250 gms
     Egg                                   - 1
     Salt                                   -  to taste
     Water                               -  to make batter

Filling :
    Carrots Grated               -  2- 3
    1 cup leeks shredded and well washed (white section only)(optional)
    Ginger Minced               -  1/2 tsp
    Garlic Minced                -  1/2 tsp
    Cabbage Shredded        -  100 gms
    Mushrooms Chopped    -  50gms
    Sprouted Beans             -  75 gms
    Green Chilies Chopped  -  3
    Salt                               -   to taste
    Soya Sauce                   -  2 tbsp
    White Pepper Powder   -  1/2 tbsp

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.

   

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Chicken Lollipops

                                          

 Ingredients: 

6 chicken wings-cut off one bone and collect all the flesh at one end

1 egg-slightly beaten

1 cup cornstarch / cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt oil for deep-frying

Method: 

Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.

Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.

Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

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Mushroom 65

                                                                     Mushroom 65 

            

Ingredients:-

1. Mushroom                   10 (cut into 4 pieces)

2. All purpose Flour         1/4 cup

3. Corn Flour                   2 Tbsp

4. Ginger Garlic paste      1Tsp

5. chili Pwd                     1Tsp

6. Color Pwd                  1 pinch

7. Salt                             to Taste.

8.oil                                 for fry

Procedure:-

1. In a bowl mix all purpose flour, corn flour, chili pwd, ginger garlic paste, color pwd and salt and water to make a thick batter .

2. Dip the mushroom in the batter , deep fry in the oil.

3. Server hot with the onion...........

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Chicken Samosas

                                                                 Chicken Samosas 

Ingredients:
  Dough:
     4cup         Purefoods Baron All-Purpose Flour
     1cup         Dari Crème Buttermilk Margarine
     ½tsp         chopped toasted cumin seeds
     1tsp         salt
     1 ½cup warm water

 Filling:
    ¼cup     Magnolia Gold Butter
    ¼cup     chopped onions
   1Tbsp     minced garlic
   1Tbsp     chopped ginger
    1cup      potatoes, cut into small cubes
   ½cup      frozen mixed vegetables
   1/4kilo      Magnolia Chicken Station, Chicken Breast fillet, boiled and cubed
   1Tbsp      curry powder
    1tsp      chili powder
    salt            to taste
   2Tbsp      wansoy, chopped
   Magnolia Nutri-oil for deep frying

Procedure:
Rub flour and soft margarine in a large bowl. Add cumin seeds, salt and warm water a little at a time to form a ball. Lightly knead to form soft, pliable dough. Do not over knead. Wrap dough with Glad Cling Wrap and set aside for 1 hour at room temperature.

For the filling, melt butter in a sauce pan and sauté onions, garlic and ginger for 2 minutes over medium heat. Add in potatoes and frozen mixed vegetables and let cook for a few minutes. Add chicken, curry powder, chili powder and salt. Cover sauce pan and cook until sauce thickens. Turn off heat and add wansoy. Let filling cool.

Roll out dough into a sheet. Using a 4-inch diameter round cutter, cut dough into 20 flat rounds. Put a tablespoon of filling on the center. Gather the edges and make a triangle shape. Pinch the edges to seal.

Deep fry samosas and cook until golden brown. Remove and drain in paper towels. Serve hot.

                                                       
                                                                                                      

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Chicken 65

Ingredients:
  chicken                          - 1/2 lb cubed to pieces
  cornflour                        - 1 or 2 tbsp
  chilli powder                  - 2 tsp
  dhania powder              - 1 tsp
  tumeric powder             - 1/2 tsp
  ginger garlic paste         - 2 tsp
  curd                             - 1 spoon
  white vinegar                - 1 tsp
  monosodium glutamate   - 1/2 tsp
  red colour                     - 2 pinches
  salt                                -  to taste

Method

• Wash the chicken pieces well in water and take in a bowl.
• Add vinegar and mix well.
• Then add chilli powder and mix well.
• Add the monosodium glutamate now and mix well.
• Then add the color powder and mix well.
• Then add ginger garlic paste, tumeric powder, dhania powder, curd and salt.
• It is important to add each ingredient one by one and mix well before the other ingredient is added as doing this will ensure that every ingredient is well mixed with every chicken piece.
• Finally sprinkle the cornflour on the chicken and mix well.
• A tbsp of water can be added if needed but usually not needed.
• Mix well and refrigerate for 3-4 hrs.
• Heat oil, add a small bit of the masala in the chicken to test and if the masala immediately pops up on the oil, it means the oil is ready for frying.
• Add the chiken pieces 5-6 at a time and take out when nice red and fried.
• It may take 5-7 mins if the oil is perfect hot.
• Garnish with sliced onions, tomatoes and lemon wedges.

                                                 

                                      

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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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ALOO KE GARLAY - ROYAL HYDERABADI COOKING

ALOO KE GARLAY - ROYAL HYDERABADI COOKING :
 Crispy and crunchy potato starter from Hyderabad

 Preparation Time : 15-20 minutes
 Cooking Time : 25-30 minutes

INGREDIENTS :
Potatoes, boiled and mashed   - 6 medium
Gram flour (besan)                  - 1 cup + 3 tablespoons
Salt                                         -  to taste
Red chilli powder                    -  1/4 teaspoon
Oil                                         -  2 tablespoons + to deep fry
Onion , chopped                    - 1 medium
Ginger paste                          - 1 teaspoon
Garlic paste                           - 1 teaspoon
Turmeric powder                  - a pinch
Fresh corianderleaves,chopped - 2 tablespoons
Green chillies, chopped            - 2
Lemon juice                             - 1 tablespoon
Cornflour/ corn starch              - 3 tablespoons
Baking powder                        - a pinch

METHOD :

Mix together one cup of gram flour, salt and half of the red chilli powder in a bowl. Add sufficient water and knead into a soft dough. Heat sufficient oil in a kadai. Take one tablespoon of the dough and shape into a ball and deep fry till golden. Similarly use up all the dough. Drain and place on an absorbent paper and set aside. Heat two tablespoons of oil in a pan. Add onion and sauté till light golden. Add ginger paste, garlic paste, turmeric powder, remaining red chilli powder and salt. Sauté for a minute and add potatoes. Mix well and remove from heat. Set aside to cool. 

Pound the fried gram flour balls coarsely. Add them to the potato mixture along with coriander leaves, mint leaves, green chillies and lemon juice. Shape them into balls. Mix three tablespoons gram flour, three tablespoons cornflour, baking powder and sufficient water to make a medium thin batter. Heat sufficient oil in a kadai. Dip the potato balls in the batter and deep-fry, a few at a time, till golden. Drain and place them on an absorbent paper. Serve hot.

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