Veg Manchurian

Ingredients:
2 cups finely chopped vegetables(carrot,beans,cauliflower,cabbage,green bell pepper,celery)
1 tsp Pepper powder
2 tbsp-corn flour
2-chopped green chillies
1/4 cup chopped spring onions
1 tbsp chopped ginger
2 tbsp- soy sauce
2 tbsp-chilli paste
1 tsp -ajinomoto
salt
1 cup Boiled rice or Egg

For manchurian sauce:
2-green chillies
2 tbsp-soy sauce
1 tbsp-chilli paste
1 tsp-pepper powder
1 tbsp-ginger
1 tbsp-garlic
1/2 cup-chopped onions
1/4 cup-spring onions
salt
1/2 tsp-ajino moto
1 tsp-sugar
1 tbsp-sesame oil
1 tsp-sweet&sour sauce
veg stock
1 tbsp-cornflour

Method:
Boil /steam all the vegetables covered in 1 cup of water for 5-6 mins.
Drain or squeeze the water completely.reserve the veg stock for later use.



To the drained vegetables add corn flour and spices listed under ingredients.

Note:Add boiled rice if you wanna go vegan else add Egg



Make small lumps the size of a ping pong ball. roll in corn flour and deep fry.
Make the manchurian sauce by adding a tbsp of sesame oil,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion. add soya sauce,pepper,chilli paste,spring onion ,ajinomoto, sweet&sour sauce or sugar, stock and cook thicken with cornflour mixture adding very little at a time ,add the fried dumplings.



Serve hot with fried rice.

Egg puff

Egg Puffs:

Ingredients:
3- Boiled eggs
1- egg beaten
Pastry sheets thawed at room temperature
1 tbsp - chilli powder
1 tsp- dhaniya powder
1 tsp besan flour
1/4 cup- chopped onions
1 small tomato
1 tsp - ginger-garlic
1 tsp-garam masala powder


Method:

Make a paste of chilli powder,besan,salt.Cut each boiled eggs in half.Coat the egg halfs in the paste mixture.heat a tbsp of oil and fry the coated eggs on both sides.Keep aside.

Masala:

Heat a tsp of oil add cumin seeds.once it splutters add chopped onions,ginger-garlic paste,chopped tomato,chilli powder,dhaniya powder and garam masala powder.saute until tomatoes turns mushy.Add salt and keep aside.

To make the puffs:

Preheat oven to 400 F.Cut the thawed pastry sheets into individual squares.Palce a small amount of the masala in each squares and top with the fryed eggs.close the edges sealing it with a clove.Brush the top with the beaten egg .Bake for 20-26 minutes.
serve warm.

Fresh Ginger spice cake

Ingredients:

4-ounce(115g) piece fresh ginger,peeled and thinly sliced
1 cup(250 ml ) mild-flavored molasses
1 cup(200g) sugar
1 cup(250 ml) vegetable oil
2 1/2 cups (350 gm) All purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup (250 ml) water
2 tsp baking soda
2 large eggs at room temp

Method:

Pre-heat the oven to 350 F (175 C). Butter the bottom and sides of a 9 inch springform or round cake pan with 2 inch (5 cm) sides and line the bottom with a circle of parchment paper.

In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.

In a large bowl , mix together the molasses , sugar, and oil. In a medium bowl whisk together the flour , cinnamon, cloves and pepper.

In a small sauce pan, bring the water to boil , then stir in the baking soda.Whisk the hot water into the molasses mixture, then add the chopped ginger.

Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.

Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a tooth pick inserted comes out clean about 1 hr. Let cool completely.

Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel of the parchment paper, then re-invert onto a serving platter.

Serving:
Serve wedges of this cake with whipped cream or your favorite ice cream

Storage:
Because this cake is so moist, it keeps well for upto 5 days at room temperature. It can be frozen for upto 1 month.

Egg Fried Rice

Ingredients:

1 cup Bastmati Rice
1 cup chopped vegetables (carrot,beans,cabbage)
1 tsp green chili paste
1 tsp soy sauce
1 tsp vinegar
chopped green onions
salt
ajino moto(optional)
1 tsp minced ginger
1 tsp minced garlic
olive oil or vegetable oil
2 eggs slightly beaten

Method:

Boil rice in a rice cooker using only 2 cups of water for 1 cup of rice.Squeeze 1 Lemon into the water.

After the rice is done.cool and keep aside.

Heat a wok add a tbsp of oil fry the rice for a min.remove to a plate.Then stir fry the eggs separately until done.set aside.

Wipe the wok and put it on a high flame.To the wok add a tbsp of oil.Swirl the oil to coat the pan and add the minced garlic,ginger and spring onions(white part only).
Add the chopped vegetables .saute for like 30 secs then add a tsp of soy sauce,chili sauce and vinegar.Add salt ,ajinomoto and rice.Add the stir fryed eggs and mix.
Saute for a min .garnish with the green part of spring onions.
Remove to a serving dish.

Berry Fool

INGREDIENTS: (Serves 6)

2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6 sprigs fresh mint leaves (optional)



Note:Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.



INSTRUCTIONS:

1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately

Eggless Cookies

Eggless Tutti-Frutti Cookies


Ingredients:

2 cups all purpose flour (maida)
1 cup vegetable oil
1 cup powdered sugar
1/2 cup custard pwd
3/4 tsp baking pwd
big pinch of baking soda
1 tsp vanilla essence
tutti frutti for garnish

Method:

1. Sieve maida, baking pwd, baking soda and custard pwd.

2. Blend the sugar and oil till smooth. Add the sieved ingredients to the sugar-oil mixture. Add vanilla essence and mix well to form a dough. If the dough doesn’t become stiff enough to roll out into balls, add a few tbsps of cold milk or water and chill for a few minutes.

3. Pinch bits of dough and shape into balls and slightly flatten. Or you could alternately pipe the dough into small balls. Garnish with tutti frutti, by slightly pressing into the dough. Place on a greased tray and bake at 180 C for about 10 -12 mts or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

4. Cool on a wire rack and store in airtight container.

Pasta with White Cream Sauce

Ingredients:

2 lbs cooked pasta
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup parmesan cheese
salt and pepper

Method:
1 Melt butter over low heat in wide sauce pan, or deep skillet.
2 Stir in flour and mix with a wooden spoon until blended.
3 Slowly add milk to pan, careful not to burn it.
4 When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
5 If sauce too thick, add more milk.
6 If too thin, add more flour.
7 Add salt and pepper to taste.
8 Pour over warmed buttered pasta, and cover with cheese.
9 Serve immediatlly.

Tip:for richer taste you can use 1/4 cup Broth and 3 tbsp halfnhalf instead of milk.