TO Marinate: Extra Firm Tofu - 1cup cubes Allpurpose flour(Maida) - 4 TBSP Corn flour - 2 TBSP Rice flour - 2 TBSP Baking soda A pinch Chilli powder 1/2 Tsp Pepper powder 1/2 Tsp Water - As reqd Salt - As reqd Oil to deep fry
For Frying: Onion - 1 (Chopped) Capsicum - 1 (Chopped) Green chillies 2-3 Ginger A small piece (finely chopped) Garlic pods 5-6 (finely chopped) Red chillie sauce - 1 tsp Tomato sauce - 2-4 tbsp Soya sauce - 1 tsp Vinegar - 1 tsp Ajinomoto - A pinch Salt - As reqd Oil - As reqd
METHOD: 1. Make a paste of Maida, Rice flour, Corn flour, Baking soda, Red chilli powder, Pepper Powder and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.
2. Marinate the Tofu cubes in this batter, each tofu cube should be well coated with the paste. Allow to marinate for 1/2 hour.
3. Deep fry coated Tofu till the color changes to dark brown. Keep aside
4. Heat oil in a pan and add chopped Ginger and Garlic, chopped Onions, diced Capsicum & chopped Green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.
5. Now add the Red chillie sauce, Tomato sauce, Soya sauce, Vinegar, and Ajinomoto. Saute for a minute
6.Add the fried Tofu to this and saute, until the masala and the tofu get fried together nicely.
Ingredients Tofu – 1 cup (Firm tofu cubed) Onion – 1/2 cup, finely chopped Tomato Puree – 1 cup Ginger garlic paste -1 tsp cumin seeds – 1 tsp Red chilli powder – 1 tsp Coriander powder – 2 tsp Garam masala – 1/2 tsp Coriander leaves – for garnishing Oil Salt – To taste
In a pan, add a teaspoon of oil and fry the tofu until brown on both sides. Transfer to a bowl and keep it aside. In a kadai/pan, heat a tablespoon of oil, When the oil is hot add cumin seeds, and then add chopped onion to it and sauté it until onion turn slightly transparent. Add the ginger garlic paste and saute them for few more minutes, now add tomato puree and mix well. Add red chilly powder, coriander powder, garam masala, salt to taste and mix well. Add fried tofu & peas to it. Cover and cook for 10 minutes or until the peas & tofu get cooked. Garnish with fresh coriander leaves.
Sweet Corn - 1½ cups Butter - 1 tablespoon 1/2 lemon, freshly squeezed 1/2 tsp chili powder Chaat Masala a big pinch (optional) 1 small onion, minced 1 small tomato, chopped Cilantro few sprigs Salt & Pepper - to taste
Heat butter in a pan Add minced onion and add sweet corn fry and close the lid for few seconds. Add Salt, pepper, chili powder, chat masala, lime juice and mix well Add finely chopped tomato & Coriander leaves for garnishing
This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation
Ingredients: 2 cups of sliced mushrooms 1 cup green peas 1 cup diced tomatoes 2 teaspoon ginger garlic paste 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 teaspoons coriander powder 1 teaspoon red pepper (adjust to taste) 3/4 teaspoons salt (adjust to taste) 2 chopped green chili Method: Heat the oil in a saucepan on medium high heat. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds. Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half. Add mushrooms, and peas. After coming to a boil reduce the heat to medium. Cook until mushrooms and peas are tender. Close the heat. Serve hot.
Chicken - 250 gms Curd - 1/2 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Ginger Garlic paste - 1 tsp Mint Leaves - 1/2 cup Coriander leaves - 1/2 cup
Basmati Rice - 1 1/2 cup Onions - 2 Green chillies - 2 Chilli powder - 1 tsp Coriander powder - 1 tsp Ginger Garlic paste - 1 tsp Cinnamon - 2" Bay leaf - 1 Cloves - 3 Cardamom - 2 Salt to taste Oil - 2 tbsp Butter - 1 tbsp Saffron a pinch
Clean and soak Basmati for 10 to 15 mins.
Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.
Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.
Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.
Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.
Adjust the spiciness by reducing the chilli powder and green chillies.
Mix the rice, garnish with green coriander leaves and serve hot.