Crispy Chilli Baby Corn

 Crispy Chilli Baby Corn

Ingredients: 

Maida - 4 tbsp

Cornflour - 2 tbsp

Garlic paste - 1 tsp

Salt - 1/2 tsp

Baby Corn - 200 gms

Red Chilli Powder - 1/2 tsp

Capsicum - 2 Cut in square pieces

Onion - 2 cut on square pieces

Green Chillies - 3 finely chopped

Garlic - 8-10 cloves finely chopped

Ching’s Manchurian Masala

Recipe - Make a fine paste of cornflour, Maida, garlic paste, salt and Red Chilli powder with water with thick consistency

Boil Baby corn for 5 mins

Dip Baby corn in the paste and deep fry till golden brown

In a kadhai add 2 tbsp oil. Add onion, capsicum, green chillies and garlic and stir fry these veggies.

Mix Half packet of Ching’s Manchurian masala in 1 cup of water 

Now add this mixture to Kadhai and bring it to boil and cook for a minute on medium flame. Now add fried baby corn to this. Add salt to taste and crispy chilli Baby Corn is ready to serve.

Tip: After frying Baby corn, do not keep them covered as they will retain moisture and become soggy

Also garnish with spring onion, if available.

Taheri

Commonly known as Veg Biryani

Ingredients:
Rice - 1 Cup
Potatoes - 2
Onion - 2
Beans - 3 stick
Cauliflower - 5-6 flowers
Tomatoes - 2
Green Chillies
Garlic - 10 cloves
Green Chillies - 3
Sabut Garam Masale
Bay Leaves - 2
Dry Spices - Biryani Masala, haldi, dhaniya, Red Chilli Powder,
Salt
Dhaniya Leaves

White Sauce Pasta

Ingredients:
1 small carrot - Finely chopped/Grated
1 Onion - Cut into thick slices
1 small Capsicum - Cut into small square pieces
Mushroom - 4 - 5 Bulbs, each cut into 4 pieces
Green Chillies - 2
Sweet corn (Boiled) - 3 tbsp
200 gms Pasta
Oregano - 2 tsp
Chilli Flakes - 1 tsp
Salt
Butter - 2/3 tbsp
Maida - 3 tbsp
Milk 2 cups

Mushroom and Soya Chunks Manchurian

Ingredients:
Mushroom - 7-8 Bulbs ( Each Mushroom cut into 2 pieces vertically from centre)
Capsicum - 1 Small ( Cut in big square pieces)
Onion - 2 Small ( Cut in big square pieces)
Green Chillies - 2 (Finely chopped)
Garlic Cloves - 8-10 (Crushed)
Soya Chunks - 10 - 12 - Boiled
Maida - 3 tbsp
Cornflour - 2 tbsp
Garlic paste - 1 tsp
Ginger Paste - 1 tsp
Red chilli Powder - 1 tsp
Salt - To taste
Ching’s Manchurian Sachet

Recipe:
Add Maida, Cornflour, salt, Red Chilli Powder, Ginger Paste, Garlic Paste in a bowl.
Mix all ingredients well
Add water little by little to make a slightly thick batter
Add Mushrooms and Boiled Soya Chunks
Deep fry each mushroom and soya chunk such that they don’t stick to each other.
Now for gravy, take 2 tbsp oil in a kadai
Add chopped garlic to it
Add onion and capsicum
Stir fry for 2 mins
Do not overcook
Now add Ching’s Manchurian gravy and Manchurian pieces
Cook for 5 mins on Medium Flame.
Ready to serve.

Bihar Special - Gutki Kachori and Aaloo Sabji

Atta for Kachori:

2 cups wheat flour 

2 cups Maida

Salt

Ajwain

4-5 tbsp Oil

Filling:

1 cup sattu

Salt

Hing

Ajwain

Aam ka achaar Masala

Mustard Oil

Kachoris to be fried on low medium flame

Nawabi Paneer:

INGREDIENTS

FOR ONION MASALA PASTE:

• 1 onion, cube
• 3 clove garlic, crushed
• 1 inch ginger
• 2 pod cardamom
• 13 whole cashew
• 6 almond / badam, blanced
• 2 tsp poppy seeds / khus khus
• 1 cup water

FOR CURRY:

• 1 tbsp butter
• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 bay leaf
• ½ inch cinnamon
• 3 pod cardamom
• ½ cup curd / yogurt, whisked
• 2 tbsp cream / malai
• 1 cup milk
• ¾ tsp salt
• 2 chilli, slit
• 20 cube paneer / cottage cheese
• 1 tsp kewra water
• 1 tsp kasuri methi, crushed

INSTRUCTIONS

• firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
• add 1 cup water, cover and boil for 15 minutes.
• cool completely, and blend to smooth paste adding water as required. keep aside.
• in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
• add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
• now add prepared onion paste and stir well.
• cook on medium flame, until the raw flavour disappears and oil separates from sides.
• keeping the flame on low add ½ cup curd and stir continuously.
• cook until the oil separates from the sides.
• further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
• also, add ¾ tsp salt, 2 chilli and mix well.
• now add 20 cube paneer, 1 tsp kewra water and mix well.
• cover and simmer for 5 mintues or until the flavour absorb completely.
• now add 1 tsp kasuri methi and mix well.
• finally, just before serving nawabi paneer, top with a tsp of saffron milk.
  
  
  Recipe Courtesy - Hebbar’s Kitchen

Leftover Daliya Pakoda

Ingredients:

Left over Daliya - 2 cups

3-4 Boiled Potatoes

1 Finely Chopped Onion

2-3 Finely chopped Green Chillies

Sooji - 4 tbsp

Cornflour - 2 tbsp

Salt

Red Chilli Powder

Bread crumbs - 2 tbsp (optional)