Cooking Recipes Books 4 U

Ingredients: 1 litre Milk 1/4 cup Maida 1/4 cup Suji Ghee Water How to make malpua: Boil the milk till it reduces to 1/2 its quantity. Roast the rava till light brown. Add to the milk along with maida. There should be no lumps. It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and har Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

Ingredients: 1 cup Bengal Gram 2 cups Sugar 1 cup Ghee 1/2 cup Water Preparation: Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a greased plate. When firm cut the mysore pak into squares.

Ingredients: 1 (18 ounce) container plain yogurt 1/2 cup granulated sugar 1 tsp rose water (optional) 1/2 tsp ground cardamom Dash of ground nutmeg Few threads of saffron 4 teaspoons finely chopped green pistachios How To Make Shrikhand: Mix all ingredients except pistachios. Cover and refrigerate at least 2 hours. Stir; spoon into dessert dishes. Sprinkle shrikhand with pistachios.

Ingredients: 225 gms Khoya 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated) How to make coconut burfi: Mix khoya and coconut and fry them lightly with ghee on a low heat. Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water. Now stir the coconut mixture into the syrup. Grease the plate and spread the grated nuts on it. Spread the prepared evenly over the plate and allow it to cool. Now with the knife, cut it into desired shapes. Turn them over so that nuts covered part appears on the top. Nariyal ki burfi is ready to be served.

Ingredients: 2 cups Badam 1cup Seviya (Vermicelli) broken into 4 cm bits 5 cups milk 1/2 cup sugar 1/3 cup almonds (sliced) 1/4 cup unsalted blanched pistachio, silvered 1/2 tbsp rose water Silver or gold papper (varak) Preparation of semiya: Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil. Cook for about 20 minutes or until the milk is slightly thickened. Cool to room temperature, add rose water and chill thoroughly. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).

Ingredients: 8 Bread Slices(cut the edges out and cut diagonally) 4 tbsp Ghee 1 litre Milk 1 cup Sugar 1/4 tsp Cardamom Powder 1 tbsp Kismis Preparation: Heat the milk and sugar stirring continuously. Put 1 tsp ghee to prevent the milk from flowing over. Reduce the milk to 1/2 qty. cool the milk. Add the kismis and cardamom powder. Fry the bread slices in ghee till golden. Dip in milk for 2 minutes. Remove and put in the milk piesh prepared previously. Serve cool.

Ingredients: 4 cups milk 8 tsp. sugar or to taste 1/2 tsp. ground green cardamom seeds (chotti elaichi) 1tbsp. skinned pista (pistachios), thinly sliced 1tbsp. skinned badam (almonds), finely ground (optional) Preparation of kulfi recipe : Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours. To serve, remov...

Ingredients: 1/4th cup long grain rice (washed and drained) 4-5 cups milk 2-3 cardamom seeds (crushed) 2 tbsp almonds (blanched silvered) A pinch of saffron threads, soaked in a little hot milk 1 tbsp skinned pistachio nuts (chopped) 1 tbsp raisins (optional) 2-3 tbsp sugar or as desired How to make kheer: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat and serve either warm or chilled.

Ingredients: 225 gms Paneer 150 gms sugar 1 tbsp rose water 1/2 tsp green cardamom seeds (ground) 10 Pista (pistachios thinly sliced and crushed) How to make sandesh: Combine the sugar and paneer and mix well. Place the mixture over the heat and stir constantly to avoid lumps. When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times. Place the cardamom and pistachios in two separate plates. Now divide the mixture into several portions of the required size and flatten them to give the desired shapes. Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs. Serve cold sandesh.

Ingredients: 1 cup Besan 1 pinch Kesari 1 pinch Cardamom powder 1 tbsp Rice flour 1 pinch Baking Powder 1 tbsp Melon seeds 1 tbsp Broken Cashew nut 2 cups Oil Sugar 1 cup Water How to make boondi laddu: Mix the flour, rice flour, baking powder and colour. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency. Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Ingredients of besan laddoo : 2 cups gram flour (besan) 11/2 cup sugar (grinded) 1 cup ghee 1 tsp each almonds, pistachios, cashew nuts (chopped) Preparation of besan ke ladoo: In a kadhai mix gram flour and ghee over a low heat. Keep constantly stirring to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and allow it to cool. Add sugar and nuts to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Laddoo are ready to be served.

Ingredients: 500 gms Kaju(cashewnuts) 300 gms sugar 1/2 tsp kesar(saffron) 1/4 tsp orange color 2 chandi (silver)warak How to make kesar burfi: Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely. In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly. Mix saffron and orange color in it.roast till done. on the rolling board place a butter paper and pour the mixture on it. Now place another butter paper ,sandwhiching the mixture between the two paper. Roll it with rolling pin. Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.

Ingredients: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Ingredients: 1 cup Wheat flour 3 tbsp Ghee 1 pinch Salt 1/2 litre Oil (for frying) 1 cup Grated coconut 3 1/4 cups Sugar 1 1/2 cups Milk Few Almonds Few Raisins 1/2 tsp Cardamom powder 1 tbsp Poppy seeds How to make gujiya: In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border...

Ingredients: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to m...

Ingredients: 1 cup Maida 1 pinch Turmeric Powder 1 pinch Salt 2 tsp Ghee Water enough to make dough 6 tbsp Oil Oil / Ghee for frying Inner Filling 1 1/2 cup Jaggery 1 1/4 cup Bengal Gram Dal 1/4 tsp Cardamom Powder Preparation: Blend the ghee and masala with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes. Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours. Put the dal in the cooker till one whistle. Drain the water. Grind to a paste and with the jaggery and cardamom powder. The filling should not be watery. Make small balls of the filling. Divide the dough into small balls and flatten them. Place one ball of filling on the dough and cover and seal up the ...

Ingredients: 2 cups milk 2 tbsp rice 3 tbsp sugar 1/4th cup blanched almonds (sliced) 1 tsp green cardamom (crushed) 1/2 tsp kewra essence silver or gold foil paper (varak) How to make badam phirni: Soak rice in water for few hours, then drain water and grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Remove from heat and add almonds. Put in serving bowl and chill. Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Ingredients: 1/2 kg Soft white khoya 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. The pedas are ready ...

1 kg Carrots 1 litre Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar Preparation of carrot halwa : Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients: 1/2 kg Soft white khoya 2-1/2 cups (approx.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. The on slow till done. Make sure to stir continuously, while on heat. When mixture thick and gooey, add cardamom. Mix well, and take off fire. Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first sprinkle some at bottom. Take some mixture and press into mould. When set well, invert and carefully, unmould. The pedas are ready ...

Ingredients: oil- 5 tblsp asafoetida (hing) a pinch green chillies - to taste cumin seeds - 1 tsp fenugreek seeds (methi) - 1 tsp gram flour (besan / chane ka atta) - 6 tblsp coriander/cumin powder- 1 tsp turmeric powder (hadli)- a pinch mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms tamarind (imli) pulp - 2 tblsp salt (namak) - to taste coriander leaves (dhania patta) - 2-3 sprigs How to make sindhi kadhi : Heat oil in a pan. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds. Allow them to stop spluttering, then add the gram flour, stirring continuously. Fry it, till the flour becomes brown in colour and aromatic. Add around 5-6 cups (1 lt.) of water, stirrin...

Ingredients: rajma (kidney beans)- 200 gms cumin seeds - 1/2 tsp onions ( pyaj) (medium-sized and chopped ) - 3 nos. fresh tomato (tamatar) puree - 1 cup ginger (adrak) paste - 1 tblsp green chillies (chopped)- 3-4 nos. cumin seeds powder (jeera powder) - 1 tsp coriander powder (dhania powder) - 1/2 tsp red chilli (lal mirch) powder -1 tsp salt (namak) - to taste oil (tel) - 2 tblsp curd (dahi) - 1/4 cup green coriander leaves (dhania patta) (chopped)- 2 tblsp How to make rajma rasmisa : Pick, wash and soak the rajma overnight. Boil the soaked rajma till well cooked. Heat oil, add cumin seeds. When it crackles, add chopped onions. Saute it till light golden brown in colour. Add ginger paste and garlic paste and sauté it. Add the tomato puree and sauté it. Now add the g...

Ingredients: Arbi (medium size) - 250 gms Besan (gram flour) - 2 tblsp Oil (tel) (tel) - 3 tblsp Ajwain - 1/2 tsp Onion (pyaj) (chopped)- one Green chilli (slit) (deseeded and chopped)- one Red chilli (lal mirch) powder - 1/2 tblsp Chopped coriander - 1 tblsp Salt (namak) - 1/2 tsp or to taste Lemon juice - 1/2 tblsp Garam masala - 1/4 tsp Makhani Gray : Tomatoes (tamatar) (chopped roughly) - 250 gms Ginger (adrak) paste - 1/2 tsp Garlic (lasan) paste - 1/2 tsp Green chilli - one Red chilli (lal mirch) powder - 1/2 tsp Laung (cloves)- 2 Choti elaichi (green cardamom)- one Salt to taste Butter - 2 tblsp Honey- 1 tsp Kasoori methi - 1 tblsp How to make makhani arvi masala : Pressure cook ...

Ingredients: For the Kofta: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tb...

Ingredients: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Brin...

Ingredients: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now add all spices, mashed potatoes and peas and fry for few moments. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides...

Ingredients: 1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly, chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes. Add hara channa and cook until done. Add lemon juice, chopped coriander and garam masala powder. Garnish the hara chana masala with chopped corriander and serve hot.

Ingredients: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt, Red chili powder to taste. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops . Heat oil in a kadhai add chopped onions and green chilies till tender. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Add paneer ,mix well and cock for a minute. Fill tomatoes with the mixture. Top with grated cheese and chopped coriander. Place ...

Ingredients for stuffed bhindi: 1 pound Okra (Bhindi), washed and dried 3 tbsp - oil 1 tsp cumin seeds (jeera) 1 medium sized onion, chopped 2 green chilies, seeded and chopped 3/4-inch ginger, finely chopped A pinch of Asafetida powder 1 tomato chopped Stuffing : 3 tsp coriander powder 2 tsp turmeric powder 2 tsp ground fennel (saunf) 2 tsp dried mango powder (amchur) 1/2tsp chili powder or to taste Salt To Taste Preparation of stuffed okra: Cut the stalk of each okra and make lengthwise slit. Combine stuffing ingredients and mix well. Stuff each okra with the mixture. Sauté cumin with the little oil until it starts to crackle. Add onions, green chilies and ginger. Sauté till onion turns transparent, the...

Ingredients: For the kofte: 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated 1/2 tsp Ginger paste 1/2 tsp Sendha namak (rock salt) 1/2 tsp Kali mirch, pissi (black pepper powder) 2 tbsp Singhare ka atta (waterchestnut flour) Oil for deep-frying For the gravy: 2 tbsp Ghee (clarified butter) 1 tsp Jeera (cumin seeds) 1 tsp Ginger, finely chopped 1/4cup (50 gms) Dahi (yogurt), beaten smooth 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour 1 1/2 tsp Dhania (coriander) powder 1 1/2 tsp Sendha namak (rock salt) 1/4 tsp Chilli powder Hara dhania (green coriander), chopped for garnishing How to make lauki ke kofte: Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame,...

Ingredients: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger, 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic, finely crushed 2 green chilies, sliced 3 medium sized tomatoes, chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 - 1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid. Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add gar...

Ingredients for navrattan korma : 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. ...

Ingredients: 1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro How to make bhindi dopiaza : Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve the bhindi bhaji with rice , naan or pita bread.

Ingredients: 15 pieces boneless Fish 21/2 tbsp Corn Flour / Corn Starch 11/2 tbsp Soya Sauce 11/2 tbsp Vinegar 3/4 cup Chicken Stock 3tbsp Spring Onions (chopped) 2 tbsp Tomato Sauce 1 tsp Ginger Paste Salt to taste Pepper Powder to taste 11/2 tbsp Sugar A pinch ajinomoto Oil to fry 2 tbsp oil Preparation of sweet sour fish : Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture. Cover fish pieces with the above mixture evenly. Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute. Add chicken broth, remaining soya sauce and corn flour, sugar and ...

Ingredients: 1 Packet Noodles 1 Onion Sliced 1 Capsicum Sliced 1 Cabbage Shredded 1 Carrot Sliced 1/2 cup Beans Chopped 2 tbsp Soya Sauce 1 tbsp Vinegar 1 tbsp Chili Sauce Salt to taste 1/4 tsp Pepper Powder 2 tbsp Oil Preparation of Vegetable Chowmein : Boil Noodles in enough water. Take care do not overcook. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) . Add vinegar, chili sauce and soya sauce and stir fry for ...

Ingredients: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it. Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring on...

Ingredients of cauliflower manchurian : 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida, corn flour and salt using water. Take a tsp. of ginger and garlic paste, add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside. Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it. Now, mix aginomoto, soya sauce and tomato sauce to it. Add fried Gobi kept...

Ingredients: Cover : 250 gms. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. To make the filling heat ...

Ingredients for chinese chilli chicken: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add...

Ingredients: 2 tbsp Chili Sauce 11/2 tbsp Corn Flour / Corn Starch 1 tbsp Soya Sauce 2 tbsp Vinegar 2 tbsp Capsicum Chopped 2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce 2 tbsp Carrots Chopped 1/4 cup Chopped Cabbage 1 tsp Black Pepper Powder 1/2 tsp Sugar A pinch ajinomoto Salt to taste 4 cups Water Preparation for hot and sour soup: Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook for a minute, add paneer slices. Serve hot . Note: Soup should be prepared just before consuming ...

Ingredients for easy fried rice: 2 cups Rice 3 tbsp Oil 100 gms Beans Finely Chopped 2 Carrot Finely Chopped 1 Onion Sliced 100 gms Cabbage Finely Chopped 2 Spring Onions Finely Chopped 2-3 Green Chilies cut lenghtwise 1 tsp Ginger Chopped Finely 1 tsp Garlic Finely Chopped 2 tbsp Soya Sauce Salt & pepper to taste How to make chinese fried rice: Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all th...

6 Chicken Wings 1 tbsp Ginger-Garlic paste 2 tbsp Flour (maida) 2 tbsp Con flour 2 Eggs (beaten) 1/4 tsp Pepper / Chili Powder A pinch of sugar Salt to taste 1 tbsp Soya Sauce Oil for frying Preparation of chinese chicken wings: In a bowl add Soya sauce, ginger-garlic paste, sugar. Add chicken wings coat well and set aside for 1/2 hour. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs . Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Serve fried chicken wings hot with thin slices of onions and lemon.