INGREDIENTS:
•Baby corn
•Mushroom
•Wood ear mushroom
•Garlic
•White pepper powder
•Whole black pepper (roast it and coarsely powder)
•Butter
•Salt
•Corn flour paste
•Sugar
•Veg Oyster sauce
METHOD:
•Heat the pan, add chopped garlic and then add butter (oil can also be substituted) to it.
•Once garlic is roasted, add the mushrooms, vegetable oyster sauce and allow it to boil.
•Then add salt, little sugar, white pepper powder, black pepper powder and boil it.
•Add corn flour paste for consistency and turn off.
RED CHILI PASTE/CHINESE CHILI SAUCE
Red chili paste is one of the main condiment used in the Chinese cuisine.You can either get the ready made paste or you can make this at home.
INGREDIENTS:
• Red Chilies
• Oil
• Vinegar
• Salt
METHOD:
• Boil the water and soak the chilies (removing the stem) for 10 minutes.
• Then grind it into a fine paste in a mixer.
• Heat oil in a pan and saute the chili paste until the oil starts separating from the paste.
• Add little salt and vinegar. (Vinegar dilutes the paste. So add accordingly.)
• Cool it and store it in a refrigerator and it stays good for months.
** You can also add brown sugar and minced garlic for added flavor.
Source: http://www.asiarecipe.com/cuisine.html
INGREDIENTS:
• Red Chilies
• Oil
• Vinegar
• Salt
METHOD:
• Boil the water and soak the chilies (removing the stem) for 10 minutes.
• Then grind it into a fine paste in a mixer.
• Heat oil in a pan and saute the chili paste until the oil starts separating from the paste.
• Add little salt and vinegar. (Vinegar dilutes the paste. So add accordingly.)
• Cool it and store it in a refrigerator and it stays good for months.
** You can also add brown sugar and minced garlic for added flavor.
Source: http://www.asiarecipe.com/cuisine.html
GARDEN OF HUNAN
This recipe is from the place called Hunan in China. Hunan cuisine, one of the regional cuisines in China is known for its hot spicy flavor, fresh aroma and deep color.
INGREDIENTS:
•Button mushroom
•Brown mushroom
•Baby corn
•Tofu
•Broccoli
•Finely chopped garlic
•Finely chopped ginger
•Red chilies
•Red chili paste (click here for its recipe)
•Soya sauce
•Corn flour paste
•Cooking wine
METHOD:
•Blanch all the vegetables and keep it aside.
•Heat the pan and add oil. Add finely chopped ginger and finely chopped onions and chopped red chili.
•Then add red chili paste.
•Then add soya sauce and all the vegetables.
•Then add the vegetable stock, salt and little sugar and white peeper powder.
•Once it boils well, add the corn flour paste.
•Finally add cooking wine and serve hot.
INGREDIENTS:
•Button mushroom
•Brown mushroom
•Baby corn
•Tofu
•Broccoli
•Finely chopped garlic
•Finely chopped ginger
•Red chilies
•Red chili paste (click here for its recipe)
•Soya sauce
•Corn flour paste
•Cooking wine
METHOD:
•Blanch all the vegetables and keep it aside.
•Heat the pan and add oil. Add finely chopped ginger and finely chopped onions and chopped red chili.
•Then add red chili paste.
•Then add soya sauce and all the vegetables.
•Then add the vegetable stock, salt and little sugar and white peeper powder.
•Once it boils well, add the corn flour paste.
•Finally add cooking wine and serve hot.
STIR FRY VEGETABLES
INGREDIENTS:
•Broccoli
•Baby corn
•Tofu
•Spinach
•Chinese cabbage
•Sliced Garlic
•Soya sauce
•Red chili paste (optional)
METHOD:
•Heat oil in a pan. Add sliced garlic pieces and sauté it till brown.
•Then add all the vegetables and toss it well.
•Then add white pepper, salt, and little sugar and soya sauce.
•Finally when the veggies are half done add little sesame oil.
•Garnish it with spring onions.
**The vegetables should not be over cooked. In Chinese cuisine, vegetables are not fully cooked..
** If you want it spicier, add chili paste.
•Broccoli
•Baby corn
•Tofu
•Spinach
•Chinese cabbage
•Sliced Garlic
•Soya sauce
•Red chili paste (optional)
METHOD:
•Heat oil in a pan. Add sliced garlic pieces and sauté it till brown.
•Then add all the vegetables and toss it well.
•Then add white pepper, salt, and little sugar and soya sauce.
•Finally when the veggies are half done add little sesame oil.
•Garnish it with spring onions.
**The vegetables should not be over cooked. In Chinese cuisine, vegetables are not fully cooked..
** If you want it spicier, add chili paste.
MANCHURIAN
INGREDIENTS:
MANCHURIAN DUMPLINGS:
• Boiled rice ( for binding)
• Gobi/vegetables
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Red Chili paste
• Spring onions
• Soya sauce
• Vinegar
• White pepper powder
• Corn flour
• All purpose flour
• Ajinomoto
• Salt
MANCHURIAN SAUCE:
• Onion
• Celery
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Spring onions
• White pepper powder
• Salt
• ajinomoto
• little sugar/ sweet and sour sauce
• Soya sauce
• Vinegar
• Ginger garlic paste
• Coriander
• Mint leaves
• Vegetable stock
• Corn flour paste
METHOD:
MANCHURIAN:
• Finely chop all the vegetables and half cook them. I.e. steam them.
• Once they are half done, transfer them on a cloth and squeeze the excess water. Use this stalk for sauce preparation. (If excess water is not squeezed, it might become soggy.)
• Mix all the ingredients for dumplings with vegetables and make it into balls. If they are not binding properly, add more of boiled rice. Then deep fry it.
• For Cauliflower Manchurian, make a batter by adding salt, white pepper powder, ginger garlic paste, ajinomoto and beaten egg (optional). Add little corn flour to give a thick consistency. Dip the cauliflower and keep it aside for five to ten minutes.
• Then batter fry until golden brown.
SAUCE:
• Heat oil in a pan. Add finely chopped onion and sauté it well. Then add chopped garlic, chopped ginger, green chili, chopped celery, red chili paste, ginger garlic paste and sauté it well until raw flavor goes. Then add little salt, white pepper powder, soy sauce and vinegar.
• Then add the fried Manchurians and toss it. Add spring onions, mint leaves, coriander and ajinomoto.
(If you want gravy, before adding the Manchurians, add little vegetable stock, and boil it. Add corn flour paste to make it into a proper consistency. Then add the Manchurians just before turning off the flame).
• Garnish it with spring onions and coriander leaves.
SUGGESTIONS:
** Add little salt to the sauce, as the soya sauce and vinegar have salt content in them. Taste it before adding.
** Add the dumplings/cauliflower in the sauce before serving so that the crunchiness is retained.
MANCHURIAN DUMPLINGS:
• Boiled rice ( for binding)
• Gobi/vegetables
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Red Chili paste
• Spring onions
• Soya sauce
• Vinegar
• White pepper powder
• Corn flour
• All purpose flour
• Ajinomoto
• Salt
MANCHURIAN SAUCE:
• Onion
• Celery
• Chopped Garlic
• Chopped ginger
• Chopped green chili
• Spring onions
• White pepper powder
• Salt
• ajinomoto
• little sugar/ sweet and sour sauce
• Soya sauce
• Vinegar
• Ginger garlic paste
• Coriander
• Mint leaves
• Vegetable stock
• Corn flour paste
METHOD:
MANCHURIAN:
• Finely chop all the vegetables and half cook them. I.e. steam them.
• Once they are half done, transfer them on a cloth and squeeze the excess water. Use this stalk for sauce preparation. (If excess water is not squeezed, it might become soggy.)
• Mix all the ingredients for dumplings with vegetables and make it into balls. If they are not binding properly, add more of boiled rice. Then deep fry it.
• For Cauliflower Manchurian, make a batter by adding salt, white pepper powder, ginger garlic paste, ajinomoto and beaten egg (optional). Add little corn flour to give a thick consistency. Dip the cauliflower and keep it aside for five to ten minutes.
• Then batter fry until golden brown.
SAUCE:
• Heat oil in a pan. Add finely chopped onion and sauté it well. Then add chopped garlic, chopped ginger, green chili, chopped celery, red chili paste, ginger garlic paste and sauté it well until raw flavor goes. Then add little salt, white pepper powder, soy sauce and vinegar.
• Then add the fried Manchurians and toss it. Add spring onions, mint leaves, coriander and ajinomoto.
(If you want gravy, before adding the Manchurians, add little vegetable stock, and boil it. Add corn flour paste to make it into a proper consistency. Then add the Manchurians just before turning off the flame).
• Garnish it with spring onions and coriander leaves.
SUGGESTIONS:
** Add little salt to the sauce, as the soya sauce and vinegar have salt content in them. Taste it before adding.
** Add the dumplings/cauliflower in the sauce before serving so that the crunchiness is retained.
BAKED TOMATO CUP ( FRENCH INDIAN FUSION)
INGREDIENTS:
•Tomatoes (as per head count)
•Chopped Onions
•Chopped Capsicum
•Chopped Apple
•Amchur powder
•Salt
•Pepper powder
•Mustard seeds
•Curry leaves
•Coriander leaves
•Bread crumbs
METHOD:
•Cut the head and tail of tomatoes. Cut into half and scoop out the pulp. Then sprinkle salt all over and invert it and keep it aside. (Salt is added to take away the excess moisture. If it is added in the end, it will become soggy).
•Heat oil in a pan, add mustard seeds. Once it splutters add finely chopped onions and curry leaves and sauté it well.
•Then add the finely chopped capsicums and sauté it.
•Once it is sautéed well, add the cut apples.
•Then add salt, pepper powder and coriander leaves to it.
•Turn off the flame and add bread crumbs and amchur powder.
•Then stuff this into the tomatoes, sprinkle bread crumbs on top of it and keep it in microwave for about 5 mins at a temp of 150-200 deg C.
•Tomatoes (as per head count)
•Chopped Onions
•Chopped Capsicum
•Chopped Apple
•Amchur powder
•Salt
•Pepper powder
•Mustard seeds
•Curry leaves
•Coriander leaves
•Bread crumbs
METHOD:
•Cut the head and tail of tomatoes. Cut into half and scoop out the pulp. Then sprinkle salt all over and invert it and keep it aside. (Salt is added to take away the excess moisture. If it is added in the end, it will become soggy).
•Heat oil in a pan, add mustard seeds. Once it splutters add finely chopped onions and curry leaves and sauté it well.
•Then add the finely chopped capsicums and sauté it.
•Once it is sautéed well, add the cut apples.
•Then add salt, pepper powder and coriander leaves to it.
•Turn off the flame and add bread crumbs and amchur powder.
•Then stuff this into the tomatoes, sprinkle bread crumbs on top of it and keep it in microwave for about 5 mins at a temp of 150-200 deg C.
SCHEZWAN FRIED RICE
INGREDIENTS:
•Basmati rice
•oil
•Minced garlic
•Minced onion
•vinegar
•soya sauce
•Spring onions
GRINDING
•Red chili
•Garlic
•Onion
•Ginger
METHOD:
•Grind garlic, onion, ginger and red chilies in a mixer and keep it aside.
•Add oil in a pan. Add very little garlic and onion. Sauté it well.
•Then add the ground paste and sauté well until the raw flavor of chilies goes off.
•Then add the cooked rice, vinegar and soya sauce to it.
•Finally garnish it with spring onions and serve.
•Basmati rice
•oil
•Minced garlic
•Minced onion
•vinegar
•soya sauce
•Spring onions
GRINDING
•Red chili
•Garlic
•Onion
•Ginger
METHOD:
•Grind garlic, onion, ginger and red chilies in a mixer and keep it aside.
•Add oil in a pan. Add very little garlic and onion. Sauté it well.
•Then add the ground paste and sauté well until the raw flavor of chilies goes off.
•Then add the cooked rice, vinegar and soya sauce to it.
•Finally garnish it with spring onions and serve.
3. VEG PULAV (2)
INGREDIENTS:
• Oil
• Ghee
• Cinnamon, cloves and bay leaf
• Ginger garlic paste
• Cumin seeds
• Onions
• Green chili
• Soya chunks
• Peas
• Milk
• Basmati rice
METHOD:
• Soak soya chunks in luke warm water for 20 minutes
• Cook peas and keep it aside.
• Heat ghee and oil in a pan. Add cinnamon, bay leaf and cloves. Once it splutters add little cumin seeds. (cumin seeds tend to give yellow color. So add onions immediately after that.)
• Then add onions and sauté until brown. Then add green chili and ginger garlic paste and sauté till the raw flavor goes off.
• Then add water and milk in 1:1 ratio. Once it starts boiling, add the soaked basmati rice.
• Then add the soya chunks, salt and then green peas (this can be added even in the last stage). Mint leaves can be added for flavor.
• Then close the pan and keep it for 15-20 minutes. This process is called Dum.
• Garnish it and serve.
• Oil
• Ghee
• Cinnamon, cloves and bay leaf
• Ginger garlic paste
• Cumin seeds
• Onions
• Green chili
• Soya chunks
• Peas
• Milk
• Basmati rice
METHOD:
• Soak soya chunks in luke warm water for 20 minutes
• Cook peas and keep it aside.
• Heat ghee and oil in a pan. Add cinnamon, bay leaf and cloves. Once it splutters add little cumin seeds. (cumin seeds tend to give yellow color. So add onions immediately after that.)
• Then add onions and sauté until brown. Then add green chili and ginger garlic paste and sauté till the raw flavor goes off.
• Then add water and milk in 1:1 ratio. Once it starts boiling, add the soaked basmati rice.
• Then add the soya chunks, salt and then green peas (this can be added even in the last stage). Mint leaves can be added for flavor.
• Then close the pan and keep it for 15-20 minutes. This process is called Dum.
• Garnish it and serve.
4. FRIED RICE
INGREDIENTS:
• Basmati rice
• Finely chopped Garlic
• Green chili
• Onion
• Carrot
• Beans
• Baby corn
• Capsicum
• Egg
• Soya sauce
• Salt
• Pepper
METHOD:
• Add oil and ghee in a pan. Sauté garlic, ginger and green chili. Then add onion and sauté it till golden brown.
• Then add carrot, beans and baby corn and sauté it well. Then add the capsicums and allow it to cook.
• Once all the veggies are cooked add pepper, salt and little ajinomoto and little vinegar and soya sauce to it.
• Finally add the cooked rice and mix it well.
• Check the seasonings and if required salt or soya sauce can be added. Red chili paste can also be added if more spice is required.
• Season it with spring onions at the end.
Suggestions:
** The traditionally this recipe is made with the left over rice. Cold rice is perfect for this one.
** For egg fried rice, add beaten eggs after the onions are cooked and scramble it. You can also scramble egg separately and then add it.
** Spring onion is the essential seasoning for fried rice.
** Cook the rice in Vegetable stock/broth instead of water.
• Basmati rice
• Finely chopped Garlic
• Green chili
• Onion
• Carrot
• Beans
• Baby corn
• Capsicum
• Egg
• Soya sauce
• Salt
• Pepper
METHOD:
• Add oil and ghee in a pan. Sauté garlic, ginger and green chili. Then add onion and sauté it till golden brown.
• Then add carrot, beans and baby corn and sauté it well. Then add the capsicums and allow it to cook.
• Once all the veggies are cooked add pepper, salt and little ajinomoto and little vinegar and soya sauce to it.
• Finally add the cooked rice and mix it well.
• Check the seasonings and if required salt or soya sauce can be added. Red chili paste can also be added if more spice is required.
• Season it with spring onions at the end.
Suggestions:
** The traditionally this recipe is made with the left over rice. Cold rice is perfect for this one.
** For egg fried rice, add beaten eggs after the onions are cooked and scramble it. You can also scramble egg separately and then add it.
** Spring onion is the essential seasoning for fried rice.
** Cook the rice in Vegetable stock/broth instead of water.
Tit Bits on Pulav & Briyani
**The main difference between Pulav and Briyani is the method of preparation. First one is made by cooking the rice and veggies together, i.e. by absorption method. Whereas in the latter, rice and the masala are cooked 70% separately and the remaining is cooked by layering veggies and rice on top of each other in a slow flame. The flavor of spice and masala is very intense in biriyani and much less in a pulav.
**The first pulav method can be used if you are a spicy lover. The second one is very mild and soya can be substituted with veggies also.
**For any rice recipes, soak the basmati rice in water at least for 45 minutes. You can also roast the rice in ghee and then soak it.
**For pulav and briyani, slice the vegetables in bigger size. It should not get smashed in the rice.
**For Briyani, sauté the vegetables very well so that the spices gets coated on the vegetables well.
**For pulav, add the spices in lesser quantity. It should not be very spicy like the briyani.
**Always use a large heavy bottomed pan while preparing pulav or biriyani.
**Soak cottage cheese in warm water before adding it.
**Do not sauté onions golden brown for pulavs. If required, fried onions can be added at garnishing.
**Do not add salt before adding milk. It might curdle.
**Milk is added to retain the color of pulav.
**The first pulav method can be used if you are a spicy lover. The second one is very mild and soya can be substituted with veggies also.
**For any rice recipes, soak the basmati rice in water at least for 45 minutes. You can also roast the rice in ghee and then soak it.
**For pulav and briyani, slice the vegetables in bigger size. It should not get smashed in the rice.
**For Briyani, sauté the vegetables very well so that the spices gets coated on the vegetables well.
**For pulav, add the spices in lesser quantity. It should not be very spicy like the briyani.
**Always use a large heavy bottomed pan while preparing pulav or biriyani.
**Soak cottage cheese in warm water before adding it.
**Do not sauté onions golden brown for pulavs. If required, fried onions can be added at garnishing.
**Do not add salt before adding milk. It might curdle.
**Milk is added to retain the color of pulav.
2. Veg Pulav
INGREDIENTS:
• Cloves
• Cinnamon
• Bay leaf
• Cumin seeds
• Cardamom
• Sliced green chili
• Chili powder
• Coriander powder
• Cumin powder
• Ginger garlic paste
• Sliced vegetables
• Basmati Rice
METHOD:
• Heat oil in a pan. Add cloves, cinnamon, bay leaf, cardamom and cumin seeds.
• Once it splutters, add chopped onions and sauté them till they become transparent.
• Then add ginger garlic paste, green chili, black pepper corns, cilantro leaves and mint leaves.
• Then add red chili powder, coriander powder and cumin powder. Curd can also be added.
• Then add the vegetables like potatoes, carrot, beans etc.
• Add required amount of water and allow it to boil. Then add the soaked rice and allow it to boil till the rice absorbs water 90%. Then close the pan and keep it for 15-20 minutes in a slow flame.
• Garnish it with fried onions, coriander leaves, cashews etc.
• Cloves
• Cinnamon
• Bay leaf
• Cumin seeds
• Cardamom
• Sliced green chili
• Chili powder
• Coriander powder
• Cumin powder
• Ginger garlic paste
• Sliced vegetables
• Basmati Rice
METHOD:
• Heat oil in a pan. Add cloves, cinnamon, bay leaf, cardamom and cumin seeds.
• Once it splutters, add chopped onions and sauté them till they become transparent.
• Then add ginger garlic paste, green chili, black pepper corns, cilantro leaves and mint leaves.
• Then add red chili powder, coriander powder and cumin powder. Curd can also be added.
• Then add the vegetables like potatoes, carrot, beans etc.
• Add required amount of water and allow it to boil. Then add the soaked rice and allow it to boil till the rice absorbs water 90%. Then close the pan and keep it for 15-20 minutes in a slow flame.
• Garnish it with fried onions, coriander leaves, cashews etc.
1. Veg Briyani
INGREDIENTS:
•Basmati rice
•Cinnamon
•Cloves
•Bay leaf
•Cardamom
•Sliced Onions
•Sliced(bigger ones) Vegetables (cauliflower, potatoes, carrot beans etc)
•Sliced green chilies
•Biriyani masala or coriander powder, chili powder and Garam masala.
•Saffron water
•Thick curd
Optional: Roasted bread crumbs/Rusk, Cottage cheese
METHOD:
•Heat oil in a pan. Add cloves, cinnamon, cardamom and bay leaf. Once it splutters, add cumin seeds.
•Then add sliced onions and sauté until golden brown. Then add ginger garlic paste and sauté until the raw flavor goes.
•Then add the sliced vegetables and salt and sauté well. Vegetables should be cooked 70%. Sauté your vegetables till they get a layer of brown color on them.
•Then add sliced green chilies, mint leaves and coriander.
•Then you can either add biriyani masala or coriander powder, cumin powder, turmeric powder, chili powder and Garam masala.
•Then add thick curd to it and stir it well. Then add the cottage cheese cubes. Stir well so that the spices blend well with the vegetables and cook them 70%.
RICE:
•Soak the basmati rice in water for at least 30 minutes.
•Then boil water in a pan. Add oil and salt to it. You can also add cumin seeds, cloves, cinnamon, cardamom etc for enhancing flavor.
•Cook the rice 70%.
FINAL MIXING:
•Fry chopped onions in oil or butter until golden brown and keep it aside.
•Take half the portion of vegetables in a pan. Now add some more thick curd, cashews almonds etc and heat it. Check for taste now. Then add the fried onions.
•On top of it add half of the cooked rice.
•Then again on top add the remaining vegetables and again some fried onions.
•Again add the remaining rice on top of it. Sprinkle cilantro and mint leaves and roasted breads. Sprinkle saffron mix on top of it.
•Cover it and cook it on a very low flame for another 10-15 minutes.
•Serve it hot with raita.
•Basmati rice
•Cinnamon
•Cloves
•Bay leaf
•Cardamom
•Sliced Onions
•Sliced(bigger ones) Vegetables (cauliflower, potatoes, carrot beans etc)
•Sliced green chilies
•Biriyani masala or coriander powder, chili powder and Garam masala.
•Saffron water
•Thick curd
Optional: Roasted bread crumbs/Rusk, Cottage cheese
METHOD:
•Heat oil in a pan. Add cloves, cinnamon, cardamom and bay leaf. Once it splutters, add cumin seeds.
•Then add sliced onions and sauté until golden brown. Then add ginger garlic paste and sauté until the raw flavor goes.
•Then add the sliced vegetables and salt and sauté well. Vegetables should be cooked 70%. Sauté your vegetables till they get a layer of brown color on them.
•Then add sliced green chilies, mint leaves and coriander.
•Then you can either add biriyani masala or coriander powder, cumin powder, turmeric powder, chili powder and Garam masala.
•Then add thick curd to it and stir it well. Then add the cottage cheese cubes. Stir well so that the spices blend well with the vegetables and cook them 70%.
RICE:
•Soak the basmati rice in water for at least 30 minutes.
•Then boil water in a pan. Add oil and salt to it. You can also add cumin seeds, cloves, cinnamon, cardamom etc for enhancing flavor.
•Cook the rice 70%.
FINAL MIXING:
•Fry chopped onions in oil or butter until golden brown and keep it aside.
•Take half the portion of vegetables in a pan. Now add some more thick curd, cashews almonds etc and heat it. Check for taste now. Then add the fried onions.
•On top of it add half of the cooked rice.
•Then again on top add the remaining vegetables and again some fried onions.
•Again add the remaining rice on top of it. Sprinkle cilantro and mint leaves and roasted breads. Sprinkle saffron mix on top of it.
•Cover it and cook it on a very low flame for another 10-15 minutes.
•Serve it hot with raita.
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