Veggie Manchurian

Todays recipe is my family favorite that is loved at anytime of the day and a popular party appetizer that is loved by all. After the  holiday season, I am back to my regular schedule. we have an  Indo-Chinese delight today. What we have is Veggie Manchurian, where all the veggies complement each other to bring out the unique flavour with their friendly combinations. What a delight it is! Just perfect to serve as a starter or as a side dish along with noodles or fried rice or a simple steamed rice  and see your family being bowled over by this sensational Indo-Chinese delight!

Veggie Manchurian for lunch

Ingredients

• 1 cup finely diced Cabbage
• 1 cup finely diced Carrots
• 1 cup finely chopped green beans
• 1 bell pepper diced (optional)
• 1 Chopped Spring Onion
• 2 Chopped Green Chilies
• 1 tbsp ginger garlic paste
• 3-4 Crushed Garlic Flakes
• 2 tbsp Corn Starch
• Oil for deep frying
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper Powder
• Few curry leaves
• 3-4 Green chilies

Veggie Manchurian process

Directions

• Mix all the veggies in a bowl and microwave for 3 min with the lid covered .
• In a bowl take all the boiled veggies (some squeeze the water out of the boiled veggies, I don’t prefer that way since we will loose all the nutrients, instead I add some cooked rice to the veggie mix so that the rice will absorb the moisture), mix 1 tbsp corn starch, soya sauce, salt and black pepper
• Make small balls (like koftas) of the mixture .
• Heat oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
• In a separate pan heat 2 tbsp oil. Sauté onion, garlic, green chilies, curry leaves and spring onions.
• Add water, salt, pepper powder, 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.
  

  Veggie Manchurian served with steam rice

Dondakaaya (Tindora) mukkala pachadi

My mom taught this recipe, it is almost an instant recipe and with very little cooking and ofcourse less cooking more healthy. Most Andhra people know about Cucumber (Dosakaya mukkala) Pachadi. This recipe is of the same version. When I first heard about the recipe, I was little skeptical to try, but my mom keep encouraging me to try and kept saying, that it wont disappoint me, so I gave it a shot and it surprised me as to such a simple dish can make a huge difference on the plate and is so quick to present. I made this at a get together to share with my friends and they all loved it.

Ingredients-

• 20 Tindora (Dondakaya / Ivy Gourd)
• 6 Green chilies or according to taste
• Hand full of Cilantro  (Kothimera)
• Marble size tamarind (soak it in warm water for 5 min)
• 3 Garlic cloves
• 1 dry red chili
• 1 tsp mustard seeds
• 1 tsp jeera
• few curry leaves
• Salt to taste

Directions-

1. Clean dondakaaya (Tindora) and trim the ends. Cut them into very small pieces.
2. Fry green chilies. In a blender, add soaked tamarind, green chilies, jeera, 2 garlic cloves and cilantro leaves and blend them into a paste. Add 2 tbsp of chopped dondakaya to the blender and blend it coarsely with some salt. Adjust the taste if needed.
3. Take the whole mixture and add it to the finley chopped dondakaaya (Tinodra) pieces. Mix well.
4. Heat oil in a small pan and add mustard seeds, when they crack, add jeera, red chilies, garlic and curry leaves. Sauté until garlic starts to turn light brown on the edges. Add this Popu (tadka) to dondakaaya (Tinodra) pieces mixture and mix well.
5. Serve with steam hot rice and any dal.

Donda mukkala pachadi

Brussel stir fry

Many of us don’t know how to cook brussel sprouts till I dared to cook it today. I was little skeptical initially but gave it a shot anway and we enjoyed it very much. I usually use seasonal American vegetables during winter season, but I been little sensitive to this brussel sprouts. Every one describes them as mini cabbages and I don’t disagree with them. Infact I would add a point to it saying they are mini cabbges with a deep flavor. Add less spices to enjoy its taste. It goes very well as a side to rasam or sambar or any dal dish.
Brussels sprouts can be cooked in many ways, like stir frying, boilied or roasted.

Ingredients-

• 12-15 Brussels sprouts (Frozen or Fresh)
• 1 medium onion, diced thinly
• salt as per taste
• 11/2 tbsp red chili powder
• 1 tsp cumin/jeera/jeelakara
• 1 tsp mustard seeds/rai/avaallu
• 2-3 dried red chillies, roughly torn into two pieces
• 3-4 curry leaves
• 2 garlic cloves roughly chopped
• 2 tbsps roasted chick pea powder (Senagapodi) / Roasted spiced peanut powder

Brussel stir fry

Directions

1. Clean the brussels sprouts, remove any loose leaves, chop them into bite size and boil them in microwave for 5 min with lid covered.
2. Heat 2 tbsps oil in a heavy bottom pan, add mustard and jeera. When they splutter, add garlic, red chilies and curry leaves.
3. Add onions and a dash of salt to sweat them. When they turn little pink, add boiled brussel sprouts.
4. Sauté for about 3 minutes. Add salt and chili powder, sauté it for another 2 mins. Sprinkle some water, cover and cook it further till the brussel sprouts are well cooked.
5. Lastly add roasted chick pea powder (Senagapodi) / Roasted spiced peanut powder
   and cook for another two minute until it is mixed well.
6. Enjoy with steam rice with rasam or dal or roti.

Brussel sprouts stir fry

Crunchy munchy Spring Rolls

Any Crunchy-munchy snack or appetizer is welcome on these cold and holiday season. Here is my delicious and super-easy to make spring roll recipe! The filling is made up of lots of fresh healthy vegetables and is one of the best craved vegetarian appetizers. Get your kids to help with rolling them up – it’s fun to do. But even if you’re making them solo, you’ll find these spring rolls quick and easy to make. Excellent as an appetizer, ENJOY!

• 1 package spring roll wrappers (look for them in the freezer section of your any Asian/Chinese food store)
• 1 Tbsp. oil for stir-frying, + approx. 1 cup canola or other oil for frying
• 3 cloves garlic
• 1 red or green chili, minced (optional)
• 1 cup shredded cabbage
• ½ cup finely diced celery (optional)
• ½ cup shredded carrots
• 1 Tbsp. soy sauce
• 1 tsp. sugar

Spring Roll step by step process

Preparation:

1. Remove Spring roll wrappers from freezer and allow them to thaw while you prepare the filling.
2. Mix  soya sauce and sugar together in a cup. Set aside.
3. Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance.
4. Add all the veggies and stir-fry for 2 minutes, or until cabbage has softened slightly add soya sauce and sugar mixture and mix them well until the whole mixture is dried up.
5. Peel and separate 3 spring roll wrappers at one time from the package and place on a clean, dry surface. With one of the pointy edges facing you, place about 1 heaping Tbsp. of the stir-fry in the center of the first wrapper.
6. Roll it tightly to cover the filling and Fold the sides of the wrapper over the filling, then roll up from the bottom. Pinch the center (if necessary) to create a round, sausage-like roll (not flat). Secure the end of the roll by brushing on a little water.
7. Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out.
8. Heat oil in a frying pan over med-high heat. Oil should be about 1 inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down heat slightly.
9. When oil is ready, carefully slide spring rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side.
10. Place cooked spring rolls on a clean cloth or paper towel to drain.

Serve hot with any Sweet Chili Sauce as a dip. I served these to my kid with ketchup and he loved it.

Spring rolls

Sour Dosa (Pulla Attu)

There are hundreds of varieties of dosas and each has its own unique taste. Dosa in any form are my family favorite. Especially, this sour dosa (Pullattu) has a very prominent place on our table. This recipe came from generations. They are so light, crispy and just right that even kids help themselves with atleast one more serving. I made this today for my 3 ½ boy and when I am done feeding, he came to me opening his mouth not realizing that his portion is done, so I gave him another and he enjoyed it with a great pleasure. This is almost an instant dosa recipeand can be served as breakfast or snack.

Ingredients-

• 1 Cup Rice Flour
• ½ cup Maida
• 1 Cup Sour curd
• 3 Green chilies finely chopped
• 1 carrot shredded
• ½ onion finely chopped
• 1 tsp Cumin / Jeera  (optional)
• Salt according to taste

Spreaded Sour Dosa on the griidle (Left),Sour Dosa Batter(Right)/ Pulla Attu

Directions-

1. Mix all the above ingredients to a pouring consistency and let it sit for atleast 30 min.
2. Heat a flat griddle (Dosa Pan) and scoop one laddle of batter and spread outside in (regular dosas we scoop batter in the middle and spread it inside out, since the batter isin puring consistency, we should pour the batter from outside in). Put some oil on the edges and in the holes that are formed on top of dosa (this dosa may not be perfectly round)
3. Let it cook till it becomes golden brown and crunchy at the edges.
4. After 2 mins reverse to the other side and fry for for 30 sec. Make sure that the heat is on Med flame for these dosas.
5. Serve hot with ginger chutney and they will be eaten in no time.

Sour Dosa (Pulla Attu) served with ginger chutney

Shrimp (prawn) fry

I love sea food, mainly shrimp (prawns / Royallu) and fish(with shrimp being my most favorite).  It is really hard to find fresh sea food here in US. For years I cooked using the frozen cooked shrimp but that did not satisfied me. After trying these “raw brown shell on shrimp” from sams, I never craved for home fresh sea food any more. It really satisfied my sea food cravings. Shrimps really cooks fast. Once they turn pinkish white, curls and turn opaque that means they are done. If your shrimps turn rubbery solid and hard to crack that means you have overcooked them! For all my Non veggie recipes, I use fresh ground garam masala powder that gives immense flavor for the whole dish. Even though shrimp is high in cholesterol, once a while pampering our self with the foods we love is ok

Ingredients:

• 25-30 shrimps, fresh or frozen
• 1 big onion diced
• 3 green chilies
• 1 tbsp ginger garlic paste
• 1 inch cinnamon stick
• cloves
• tbsp red chili powder
• ¼ tsp turmeric/haldi
• 1 tbsp coriander (dhaniya) powder (optional)
• 1 tsp cumin (jeera) seeds
• Cilantro/kothambir,roughly chopped for garnishing
• 1tbsp garam masala powder (coriander seeds, cinnamon, cloves roasted slightly and grounded to powder)
• Salt as per taste
• 1 stalk of curry leaves
• 10 cashew nut halves (optional)

  Directions-

1. For this recipe, I used “Frozen raw brown shrimp on shell” I found in sams club. So, when using frozen shrimps thaw them at room temperature and de vein them and clean under running tap water. Add a tsp of salt, chili powder, 1 tbsp ginger-garlic paste and let it sit while we start with the recipe.
2. Heat oil in a pan and add cinnamon stick, cloves. Let it sauté for a min, then add cashew nuts, let it sauté till they turn slight brown.
3. Add onions and green chilies, add a pinch of salt to sweat the onions and then add finely chopped curry leaves. This is the main ingredient that gives flavor to this dish.
4. Add turmeric/haldi, ginger- garlic paste and sauté till the raw smell is gone.
5. Add  shrimp, crainder powder, salt, chili powder and mix well so that all spices are blended together, cover and cook for 6-7 mins on medium flame.
6. When the shrimp is almost cooked, cook it further with out the lid, so that all the water evaporates and the curry becomes almost dry. Adjust the taste if needed.
7. Garnish with freshly chopped coriander and serve with steam rice or pulav.
   

   Prawns /Royyala Fry

Stuffed Egg plant (brinjal) / Guthi Vankaaya

When talking about Andhra vegetarian Cuisine, Gutti Vankaya or Stuffed eggplant cuury is the one that will surely jog your memory. It is usually made with tender, short and round egg plants (brinjal) be it a white or green or purple (your choice of color) the taste is pure fiery heaven.

There are numerous ways of making this curry, but this is my moms recipe and our family favorite.

A part from its wonderful taste, this recipe provides a very healthy meal, as  it is loaded with protein packed peanuts and calcium rich sesame seeds. A good reason to make this dish more often in every ones house.

My family likes this with simple veggie pulav.

Tip: Adding peanuts (ground nuts) and sesame seeds (nuvvulu) enhances the taste and gives a nice nutty flavor which is the key to the curry.

Ingredients-

• 12 small round egg plants (Brinjals)
• 1 large Onion diced
• 1 tbsp Ginger Garlic paste
• lemon size tamarind ( soak and extract the pulp) or 2 tbsp of Tamarind paste
• 1/2 cup roasted Peanuts (Dry Roast and grind the peanuts)
• ¼ cup Sesame Seeds / Nuvvulu (Dry Roast and grind the sesame seeds)
• ½ inch cinnamon stick
• 3 cloves
• 1 bay leaf
• 1tbsp Garam masala powder
• Salt to taste
• 4 green chilies
• 11/2 tbsp red chili powder or adjust to taste
• ¼ tsp Turmeric
• ½ tsp cumin
• 3tbsps Oil
• Coriander leaves for garnishing

Note- you can grind roasted peanuts and sesame seeds together

Stuffed baby green (Thai) eggplants curry

Directions-

1. For this recipe, I use pressure cooker. I know!!! Many of you might be rolling your eyes, but I bet this method makes it very easy and you can’t find one hard uncooked piece of eggplant, cooked in this way. This method may be new to you but, it is worth a try, the results are very satisfying.
2. Wash and cut egg plants (brinjals) from the opposite side of stem. Make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. Soak the slit brinjals in salt water.
3. Heat oil in pressure cooker. Add cinnamon stick, cloves, bay leaf and cumin. Sauté them for few seconds.
4. Add onions, green chilies and fry them till onion tunrs little brown, add ginger garlic paste and sauté till the raw smell is gone.
5. Add brinjals to the cooker and sauté them on medium heat for 3-5 mins (if it burning, sprinkle little water to protect from burning)
6. Add the peanut and sesame powder. Sauté it for a min. Add tamarind pulp, salt and chili powder.
7. Cover and cook them until one whistle on medium heat. Let all the pressure release by itself.
8. Open the lid, adjust the taste and cook it further for 3 mins.
9. Add garam masala powder and cook it further till oil separates.
10. Garnish with coriander leaves and serve it with steamed rice or roti or pulav.
    

    Guthi Vankaaya curry served with pulav

Curd (Yogurt) rice / Dadhojanam

Being an Andhrite, we end our meals with a dollop of curd that is usually mixed with rice. Today, I craved for this fruit flavored curd rice that tastes so yummy and delectable.

Yogurt seasoned with little spicy tempering and fruity flavor that seeps into the creamy yogurt is an absolute heart winner. A key aspect of curd rice has always been the freshly set soft and smooth home made yogurt.

I got some pomegranate and saved one for this recipe. The color looks so tempting and tastes wonderful as we bite into each seed.

Ingredients-

• 2cups cooked Rice
• 4 cups Curd (Yogurt)
• 1cup Milk
• 1 Whole pomogranate seeds
• 1 apple diced into small cubes (Optional)
• Grapes (optional)
• Pineapple (Optional)
• 1 tbsp Urad dal
• 1tbsp Chana dal
• 1 tsp whole peppercorns (Optional)
• ½ inch Ginger finley grated
• 10 Green chilies or to taste
• 4 Red chilies or to taste
• 10 Cashew nuts halved
• 2 tbsps oil
• hand full of Curry leaves
• Salt to taste

Curd rice with Pomogranate / Jewel rice

Directions-

Mash the cooked rice liberally to make it soft . Add curd (yogurt) in excess as rice tends to absorb it. Now, add milk to the curd rice (it stops the curd rice from turning sour), as it gives a more creamy flavor. Add salt to taste and set it aside.

Heat 2tbsp of oil in a Kadai and add mustard seeds once they pop up add urad dal , chana dal , pepper, green chilli pieces , red chillies , grated ginger and fry till all the ingredients are well fried.

Add cashews and fry till they are slightly brown.Add curry leaves and set a side.

To the curd (yougrt) rice, add all desired fruits. Now add the tempering and mix well. Serve it at room temp by itself or with lemon pickle.

Milk and Curd can be added more in quantity if desired

Pomogranate Curd rice served with raw onions

Nan_Khatai

Nan khatai is an egg-less light and crispy biscuit that’s loved by all ages and mainly kids.

With the holidays around, my kids day care had a thanks giving feast and I sent these cookies for their class. They came out pretty good and are liked by all. My Whole house smelled so nice. After some heavy cooking, end your cooking by sticking these cookies in the oven, it automatically freshens your house with a nice aroma from the cardamoms. No need of any room fresheners.

Ingredients:

• 1/3 cup all purpose flour (plain flour or maida)
• 1/3 cup fine sooji or semolina ( Sooji used for making upma will not do good in this recipe, If you use coarse sooji, as you bite into the cookie, you feel the coarse texture of sooji, it is highly recommended to use fine sooji)
• 1/2 cup gram flour (besan)
• Pinch of baking soda (a little less than 1/8 teaspoon)
• 1/4 teaspoon green cardamom seed coarsely powder (elachi)
• 1/2 cup unsalted butter ( Do Not Melt)
• 2/3 cup sugar
• 1 tablespoon coarsely powdered almond

Nan Khatai process

Directions-

1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
10. After they are lightly golden brown remove the cookie sheet from the oven.  Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

Nan Khatai (Indian Egg less biscuits)

Mushroom peas curry

I love the Indian straw mushrooms that appear in the market during the monsoon season. The earthy mushrooms taste heavenly. My dad and I particularly love this curry. I remember my dad getting these mushrooms from the market (that’s the only thing he usually gets from market) and expects my mom to cook them right away. I call them the edible pearls.

Those earthy mushrooms taste heavenly compared to the artificially grown cultivated mushrooms. In US, I have wide variety of cultivated mushrooms but I really use only the button mushrooms. Portobello mushrooms are more matured and tough.

Today, I made this button mushroom with peas curry and it turned out to be finger licking good. Here is the recipe

Ingredients-

• 16 oz of small button Mushrooms (if they are little big, cut them into desirable size)
• 1/2 cup peas ( I use frozen peas)
• 1 medium onion chopped
• 2 tomatoes
• 1 tbsp Ginger Garlic paste
• 2 Cloves
• 1 inch cinnamon stick
• 1/4 tbsp turmeric
• 11/2 tbsp Red Chili Powder
• 1 tbsp garam masala powder (home made pawder gives an excellent flavor to the dish)
• 1 stalk of curry leaves
• Coriander Leaves to garnish

Button Mushrooms

Directions-

1. Wash and cut the mushrooms into small pieces or you can quarter the mushrooms
2. Heat 2 tbsps of oil in a pressure pan. Add cinnamon stick, cloves, cumin and sauté them for few seconds. Add onions, chilies to the oil and fry till they get golden brown.
3. Add ginger garlic paste and sauté for a min till the ginger garlic paste leaves the raw smell. Add tomatoes and sauté it till tomatoes are soft and mushy.
4. Add peas, mushrooms, red chilli powder, turmeric powder, salt to taste and cook them for about 5 minutes.
5. Mushroom ozzes water. Close the lid and let it whistle 2 times.
6. Let the pressure pan cool by itself.
7. Open the lid, adjust the taste if needed and cook the curry further till most of the water evaporates
8. When the curry reaches the desired consistency, add garam masala powder and let it cook until oil starts oozing out, turn off the stove.
9. Add fresh chopped coriander leaves for garnishing and serve it with pulav, steamed rice or roti.

Note- If you dont like peas, skip it, use the recipe as the base and adjust to your taste.

Mushroom curry