Recipe – Soya Bean Chunks’ Manchurian

Recipe – Soya Bean Chunks’ Manchurian

IMG_2084

Prep Time: 5 minutes

Cooking time: 35 minutes

Serves: 3

Ingredients

  • Soya Bean Chunks: 1 Cup
  • Water: As required
  • Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped into thin slices
  • Green Bell Pepper: 1 medium sized, chopped into thin slices
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Green chili: 2, slit into 2 pieces lengthwise
  • Sesame seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili flakes: ½ teaspoon
  • Black Pepper Powder: ¼ Teaspoon
  • Spring Onion: 1 Tablespoon, chopped
  • Tomato ketchup: 3 Tablespoon
  • Soya sauce: 1 Teaspoon
  • Chili Sauce: 1 Teaspoon
  • Coriander leaves: 1 tablespoon

Method

  • Boil 4-5 cups of water in a pot.
  • In a pan, dry roast soya bean chunks for 5-6 minutes. Add the roasted soya chunks in the boiling water. Let it boil for 15 minutes or till soya chunks puffs up and cooked well. Drain the water and keep aside.
  • Heat another frying pan.
  • Add oil and heat it for 1 minute.
  • Add onion, ginger, garlic, green chili, bell pepper. Saute for 3-4 minutes.
  • Add tomato sauce, soya sauce, chili sauce, salt, black pepper powder, chili flakes, sesame seeds and spring onion. Mix well. Cook for 1 minute.
  • Add the cooked soya bean pieces.
  • Gently fold the sauce all over the soya bean pieces.
  • Cover and cook for 4-5 minutes
  • Turn off the heat.
  • Garnish with coriander leaves and serve hot.
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Recipe – Oats’ Upma

Recipe – Oats’ Upma

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Prep Time: 5 minutes

Cooking Time: 18-20 Minutes

Serves: 2

Ingredients

  • Instant Rolled Oats: 1 cup
  • Oil: ½ Tablespoon
  • Mustard Seed: ½ Teaspoon
  • Peanut: 1 Tablespoon
  • Onion: 1 small sized, finely chopped
  • Green Bell Pepper: ½ medium sized, chopped
  • Ginger: finely chopped, crushed or paste, ½ teaspoon
  • Green Chill: 1, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Mixed Vegetable: finely chopped 1 carrot, 4-5 green beans, handful green peas.
  • Water: 3 Cup
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Lemon juice: 1 teaspoon
  • Cilantro leaves: 1 Tablespoon, finely chopped

Method

  • Dry roast the oats until it turns light brown. Keep aside.
  • Heat oil in a pan, add mustard seeds and when it splutters, add peanuts, onion, green bell pepper, ginger. Sauté for 3-4 minutes or till onions are golden brown.
  • Add tomato and green chili. Saute for another 2 minutes.
  • Add mixed vegetables, water, salt and black pepper powder. Mix well and cover for 5-6 minutes or till vegetables are cooked well.
  • Add the roasted oats. Mix well. Cover the pan and let it cook for 4-5 minutes.
  • Remove the cover, and cook on low flame till water is absorbed.
  • Turf off the heat.
  • Add lemon juice and coriander leaves.
  • Mix well and serve hot.

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4 Pancakes / Chillas

Ingredients

  • Banana Flour (Kele ka aata): 1 cup
  • Boiled Potato: 2
  • Curd: 2 Tablespoon
  • Water: 1 Cup or as required to make a thick batter
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Fennel Seeds (Saunf): ½ Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa/chilla

Method

  • Peel the boiled potato and mashed them.
  • In a bowl, add banana flour, salt, mashed potato, ginger, saunf, green chili, pepper powder, curd and coriander leaves. Mix well and using water make a smooth thick batter. There should be no lumps of flour. Whisk it well.
  • Heat a non-sticky tawa.
  • Once tawa is very hot, add 1 big ladle full of the batter and spread it to a 5-6-inch diameter circle.
  • Medium the heat, pour 1 teaspoon oil over it evenly and cover it.
  • After 2-3 minutes, flip it, pour ½ teaspoon oil and cover it.
  • After 2-3 minutes, remove the cover and increase the heat.
  • Roast it for another 2-3 minutes flipping both sides and making it crispy.
  • Remove and make other chillas.

Recipe – Vrat Wale Aloo Ki Subzi

Recipe – Vrat Wale Aloo Ki Subzi

IMG_9453

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 2

Ingredients

  • Boiled Potato: 4, medium size
  • Oil / Ghee: 1 Tablespoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch
  • Curry Leaves: 4-5
  • Water: 2 Cup
  • Vrat ka aata (Kuttu or Rajgira flour): 1 tablespoon
  • Rock Salt (Sendha Namak): 1 teaspoon or to taste
  • Black Pepper powder: ¼ Teaspoon
  • Ginger: 1 teaspoon, finely chopped
  • Green Chili: 2, finely chopped
  • Coriander Leaves: 1 Tablespoon, finely chopped
  • Lemon Juice: 1 Teaspoon

Method

  • Peel the boiled potatoes and cut into small pieces.
  • Heat oil/ghee in a pan and add cumin seeds. After 30 seconds, add curry leaves, ginger, green chili and hing. Saute for 30 seconds.
  • Add Kuttu flour (vrat ka aata)
  • Roast in medium flame for 2 minutes.
  • Add Potato pieces, water, salt, black pepper powder.
  • Mix well. Let it cook until the gravy starts to boil.
  • Medium the heat and let it simmer for 3-4 minutes.
  • Turn off the heat. Add lemon juice and coriander leaves. Mix well.
  • Serve with vrat ka paratha.

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