Research "Ek Khoj"

Ingredients:

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

Method:

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 aside and mix well.
Garnish it with coriander leaves.
Serve the gobi manchurian hot.

Ingridents:

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 medium onion, diced
6 garlic cloves, minced
1 tablespoon gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplants, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tablespoons bean sauce
2 tablespoons hoisin sauce
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 teaspoon Chinese chili sauce
1 lb chinese noodles, cooked
1/4 cup fresh cilantro, minced (optional)

Method:

Heat vegetable oil and sesame oil in a large saucepan.
Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil.
Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.
Serve over Chinese noodles.
Garnish with fresh cilantro, if desired.

Ingredients:-

For veg. stir fry:-

1 carrot
10-12 runner beans
1 tbsp. cabbage
1 tbsp. beansprouts (optional)
1 onion
1 potatosalt to taste
1 tbsp. oil or butter

For gravy:-

1 cup tomato puree
1 tbsp. cornflour
2 tsp. sugar
1/2 tsp. each ginger & garlic paste
1/2 tsp. red chilli powder or paste
1 tbsp. tomato saucesalt to tastefried noodles
1 tbsp. butter

Method:-

For Gravy:-

Melt fat add all pastes and stir.
Add puree, bring to a boil.
Add 1 1/2 cups water, boil for 5 minutes.
Make paste of cornflour with 2-3 tbsp. of water.
Keep aside.
Add chilli, salt, sauce, sugar, stir.
Add cornflour paste, continuously stirring to avoid lumps.
Add 1/4 of noodles.
Boil for 2-3 minutes, keep aside.

For Veg.stirfry:

Cut vegetables into thin julienne strips.
Heat fat in a nonstick or heavy pan.
Add vegetables and stirfry on high till crisp.
Add salt, stir.
Just before serving, add to the boiling gravy.
Pour into serving dish, spread the fried noodles on top.
Serve piping hot.

Note:

For quick fried noodles, dry roast hakka or instant noodles till light.
Deep fry in hot oil till crisp.
Or blanch in boiling water till limp. Drain and towel dry.
Deep fry till crisp.

Ingredients:-

Spinach 6-7 leaves
Cabbage leaves 5-6
Water chestnuts,(singhada), sliced 3-4
Cucumbers, deseeded, cubed 2 small
Fresh button mushrooms, sliced 4-5
Green capsicum, cut into triangles 1 medium
Red capsicum, optional, cut into triangles 1 medium
Yellow capsicum, optional, cut into triangles 1 medium
Cornflour 2 teaspoons
Vegetable stock ¼ cup
Oil 1 teaspoon
Garlic, crushed 2 cloves
Spring onions, quartered 2
Salt to taste
Dark soy sauce 3 teaspoons
Red chilli paste 1 teaspoon
MSG ¼ teaspoon
Cashewnuts 6-7
Bean sprouts ¼ cup

Ingredients:-

firm tofu or use very soft paneer (but tofu preferable)
3 dry red chillies smashed
1 cut green pepper
1 onion cut into long slices.
1 cup cut spring onions
1.5 tsp corn flouroil for frying
1.5 tsp soya saucevinegar
1 cut green chilly

Method:-

Cut tofu into small cubes and keep aside.
Heat oil and fry onion and green chillyAdd cut green pepper and stir fry for 2 minutes on high flame.
Then add soya sauce, vinegar, dry smashed chillies and salt.
Add 1 cup water (or more as desired) and let boil.
Now add tofu to it and boil.
Mix corn flour in little water to make a paste and add to boiling mixture.
This makes gravy thick.
Thus your tofu curry is ready.
Serve it with Noodles or Rice.

Ingredients:-

For batter:-

Maida 1/2kg
Milk1/2cup
Salt to taste
Water to mix

Method:-

Prepare a smooth and thin batter and keep aside for a few hours.
Beat with a spring beater to remove the lumps.

For fillings:-

Noodles 1packet
Carrot 2
Beans 100grms
Cabbage 1/2
Capsicum 2
Onions 2
Green chillies 6
Leeks and celery a few sticks
Soya sauces 2tsp
Salt to taste

Method:-

Boil the water. Add little salt and noodles.
When noodles are soft drain water and wash with cold water and drain again.
Spread noodle on the plate. Apply oil and keep aside.
Cut vegetables into thin long strips.
Chop onions into long strips.
Fry onions in the 2 teaspoons oil along with leeks and celery.
Fry them till tender (light brown).
Add the vegetables; Soya sauce and salt and mix well
Cook till vegetables are almost done (i.e.) light brown.
Mix the noodles and fried vegetables.

Method for spring rolls:-

4 teaspoons of batter on a greased kadai and keep over a slow flame.
Cook till done (i.e.) after swirling it.
Keep on non-stick pan.
Peel and place on a plate.
Place the filling in the center.
Roll after covering the sides.
At the times of serving deep fry in oil.
Serve hot with chilly sauce and tomato sauce.

Ingredients:-

Cabbage 1\4kg
Soya sauce 2tsp
Ginger 2tsp
Green chilies 6pcs
Spring onions handful
Pink onions 2large
White onions 3large
Corn flour 2tsp
Rice flour 2tsp
Maida 2tsp

Method:-

Mix all the ingredients together with finely chopped cabbage.
Soak for hours after making it as dough.
Heat the oil and deep fry the ingredients of dough.
Serve hot with chilly sauce; tomato sauce; orange sauce.