Chicken Manchurian (My Version)

Manchurian is one of my all time favorites.Every time I go to a restaurant i never forget to order manchurian.I would like manchurian to be filled with an overdose of gingergarlic,soy and shallots flavour.But I got to see in many restaurants,the style of making manchurian is highly different.The actual way of cooking manchurian dish is different and complicated.Here is my version of chicken manchurian.Little bit of changes from the original recipe.

Ingredients:
For Manchurian balls:
Chicken - 1/2 Kg (Preferably Boneless.But if u get it with bones..no probs make soup out of it)
Cabbage - 11/2 cups
Onion - 1cup(finely chopped)
Ginger and Garlic Paste - 1tablespoon
spring onion - 1teaspoon
Green chillies - 4(finely chopped)
Maida - 2tablespoon
Salt required
Oil for deep frying.

For Gravy:
Onions - 2 (diced)
Capsicum - 2 (diced)
Green chillies -1 (sliced)
Red chilli paste - (5Red Chillies+vinegar or lemon juice+ginger 1piece+garlic 4)
                           Soak red chillies in little water in order to make a paste.
Ginger - 1piece(finely chopped)
Garlic - 4(finely chopped)
Chilly sauce - 1tablespoon
Tomato sauce - 2 to 3 tablespoon
Soya sauce - 1tablespoon
Ajinamoto a pinch
Salt for taste
Cornflour - 1tablespoon
water required.
Oil required.

Method:
1.Wash and Pressure cook chicken with salt and little water.Remove the excess water(u can use tis water as a stock in soup).Now shred(crumble) the chicken.
Note:Make sure that u need to dry the chicken coz there should be no water in it.orelse it will spoil the whole dish.
2.In a Bowl,add cabbage,onion,green chillies,shredded chicken,ginger garlic paste,spring onion and salt.Mix it nicely until you are able to make small balls out of the mixture.
3.Make a batter out of maida.Dip the balls in the maida batter and deep fry in the oil.
4.In a seperate pan,heat 2teaspoon of oil.Add ginger garlic and fry till u get the aroma.Add Diced Onions,capsicum,green chilli and saute for 2minutes.
5.Add red chilli paste and fry till raw smell goes away.Now add all the sauces one by one and check salt.Add 2cups of water and allow it to boil.
6.Simmer the stove and add fried balls and saute for 3minutes.Add ajinamoto and fry.

7.Garnish with spring onion and serve with fried rice,noodles or chappati.

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Crab Coconut Curry(My version)

Ingredients:
Crab - 1Kg
Onion - 2(finely chopped)
Tomato - 2
Ginger Garlic Paste - 1tablespoon
Chilly Powder - 2tablespoon
Coriander Powder - 1tablespoon
Cumin Powder - 1teaspoon
Cinnamon - 1stick
Cardamom - 2
Cloves - 3
Bayleaf - 1

Coconut Milk(Thick) - 1cup
Salt required
Oil required

Paste:
Coconut grated - 1cup
 Saunf - 1tablespoon
Cashews - 3 or 4

Method:
1.Wash the crabs thoroughly.Marinate it with lemon juice,sea salt and turmeric powder for 15 mins and rinse the crabs thoroughly in water.
2.Heat oil in a pan.add cinnamon,cardamom,cloves and bayleaf.Fry till they crackle.Add onion and fry till transparant.
3.Add tomatoes,gingergarlic paste and saute.To the mixture add chilli powder,coriander Powder,cumin powder,turmeric powder,little water and fry till raw smell goes away.
4.Add crabs and saute for some time.Add required salt and water for it to cook and close with a lid.
5.Once the crabs are cooked,add coconut paste(coconut with saunf & cashews).Allow it to boil for 5mins.
6.Add coconut milk and wait for it to boil.
7.Serve hot with Rice,Aapam,Idiyappam,Dosa,and  Idli

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Chirotis in Badam milk(My Version)

Chiroti is one of the famous sweets in Karnataka.This belongs to pathir peni like delicacies usually served with flavoured milk.The chirotis can be stored in an air tight container for a week.When u need u can use it like kellogs..jus break the chirotis and pour milk and serve.Some of them love laddu chiroti combination.But I always like to have it soaked in badam milk and a light drizzle of sugar balls on it.Heavenlyyyyyyyyyyyy................

Ingredients:

Sooji/semolina/Rava - 1cup
Maida -  1cup
Oil - 2tablespoon
Water - required for making dough
Sugar - 1cup
Milk - 4cups
Badam Mix - 2tablespoon
Badam(finely chopped) - 1tablespoon
Sugar balls - 1tablespoon
Salt a pinch
Oil for deep frying
Rice Flour - 1tablespoon
Ghee - 1tablespoon

Method:
1.Knead a soft dough out of maida,semolina,1tablespoon of oil and salt using water.Apply oil on the Dough and Keep it aside for an hour.
2.Make small balls and roll them as u do for chapatis.
3.Make a paste with rice flour and ghee.
4.Now it is time to make layers.Place a chapati on the plate,apply some rice flour and ghee paste on it.Place another chapati on top and do the same till the last chapati is done.
5.Roll the layered chappati.Now cut the roll into round pieces.
6.Take a piece and roll it a little.u can see the layers when u roll.deep fry in oil.
7.Chirotis are ready.U can store them in an air tight container.

Badam Milk:
Method:
1.Reduce 1 litre milk to 1/2 litre.Add sugar,badam mix,badam flakes.Refrigerate.
2.Soak the chirotis in this badam milk and garnish with sugar balls.Chill and serve.

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Mulam palam/Kirney Fruit Milk Shake

Ingredients:
Mulam palam/Kirney - 1
Milk - 1cup
Water - Required
Sugar - Required.
Icecream - Optional


Method:

1.Remove the skin of the fruit and dice it into small pieces.

2.Put it in a juicer and reduce it to a paste.Now add water and sugar.Again blend it.
3.Now add Milk and blend it jus for 10 secs and serve it in a tall glass.
4.It tastes good when served chill along with icecream topping.

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Mushroom Kati Roll (My version)

Ingredients:

Chappatis -  5
Mushrooms - 1Packet (finely sliced)
Capsicum - 2(finely sliced)
Onion - 2(finely sliced)
Ginger Garlic paste - 1teaspoon
Cabbage - 1cup (finely sliced)
Turmeric powder - a pinch
Chilli Powder - 1tblspoon
Coriander Powder - 1teaspoon
Pepper Powder - 1teaspoon
Cumin Powder - 1teaspoon
Chat Masala - 1teaspoon
Lemon juice - 1/2 cup
Salt required
Oil Required.

Method:

1.Heat 1/2teaspoon oil in a pan.Fry half of the onions till transparant.Keep it aside.
2.Heat 1/2teaspoon oil in a pan.Fry cabbage till raw smell goes away and half cooked.Keep it aside.
3.Now heat 2 teaspoon of oil and fry remaining onions till transparant.Add Ginger Garlic paste and saute till raw smell goes away.
4.Now add Mushroom and capsicum.Saute till it is half cooked.Add all the dry powders,salt and fry till the mushrooms are done.(Note - Try to avoid water)

5.Now take a chappati,Place some fried onions and cabbage on it.Place some mushroom capsicum mixture,on top drizzle some lemon juice,chat masala.

6.Roll the chapati and serve hot with ketchup.

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