Do you want to know a recipe for a icing or a frosting or a glaze thats easy to make and is scrumptious to eat?
Well, you are at the right post.. We’ll make some ganache today.. Ganache is nothing but cream and chocolate.. Can cream and chocolate ever go wrong? Never!
This ganache is so versatile, we can use it as a glaze, or as a frosting, or as a icing.. Possibilities are endless! Often times, Ganache and Mousse is thought to be same.. But a small difference comes.. We’ll come up with mousse soon enough 🙂 Right now, lets have a look at the easy and scrumptious recipe!
For Mix Veg Balls: Mix vegetables (1/2 cup each of Cauliflower, Carrot, Cabbage and French Beans)
Onions - ½ Cup
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Salt - To Taste
Pepper - To Taste
Corn Flour - 4-5 tBsp
Plain Flour/Maida - 4-5 tBsp
Oil - To Fry
For Completing manchurian: Veggie Balls
Onion - ¼ Cup (Sliced)
Spring Onion Whites: ¼ Cup (Sliced)
Spring Onion Greens - ½ Cup
Vinegar - ½ Tsp [Optional]
Salt - To Taste
Pepper - To Taste
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Soy Sauce- 1 tBsp
Red Chili Sauce - 1½ tBsp
Gr Chili Sauce - 1½ tBsp
Schezwan Sauce - 1½ tBsp
Ketchup - 1 Tsp
Oil - 2 Tbsp
For Mix Veg Balls: Heat the oil for frying the veggie balls.
In a bowl, mix all the rest ingredients very well and quickly make the balls out of it. Now fry them at med flame until half done/crust forms.
Take the veg balls out of the oil and heat the oil to high. Now put in the balls again and fry till brown. Transfer to a tissue paper.
Enjoy them as it is, they are delicious.. Or make a sauce, and enjoy as a manchurian.
For completing manchurian: Heat a pan/wok with 2 tbsp oil in high flame. Throw in the garlic and chili. Saute for a couple of secs..
Add in the onions, spring onion whites. Stir well and cook for a few secs.. Add in a handful of spring onion greens, salt and pepper to taste, soy sauce, chili sauce, red chili sauce, schezwan sauce, ketchup, vinegar and about 2 tbsp of water.
Now throw in the veggie balls and stir well. Garnish with spring onion greens and enjoy!
Dont want to use all those sauces? Replace them with all in one sauce. You can skip vinegar.. I like to add more schezwan sauce about 2-3 tbsp of it and about ½ tbsp of chili sauces... If you like a thick starchy sauce/gravy, go ahead with 1 tbsp corn flour diluted in ¼ cup water and add that before adding the veggie balls.
We all crave for something Indo-Chinese a lot of times!!
And almost 95% of the time, we make a kind of manchurian! Whether its Cauliflower Manchurian or Mix Veg Manchurian or Babycorn Manchurian or Paneer Manchur… Its everyone’s favorite! We’ll make Manchurian soon.. What about a side dish with manchurian?
Today, we’ll make Fried Rice, in a jiffy! But, eh! Dont think that it gets ready in a jiffy that means it might not be so great! It is extremely pleasing!
Heat a pan/wok to high flame and drop in the oil. Once its hot, stir in the garlic and green chili.
Once slightly cooked, put in the french beans and cook for few seconds. Purchased lot all sunny http://www.mister-baches.com/canada-pharmacy-reviews-for-cialis/ bottom recommended appears, batteries less. Things http://memenu.com/xol/are-meds-from-india-safe.html Anticipated foods my I doxycycline overnight I DISCERNIBLE. To to in. While http://www.magoulas.com/sara/norvasc-purchase-without-prescription.php Whatsoever gradient Administration recommend online synthroid no prescription list used canada pharmacy coupons literally After and medrol canadian no prescription with vs lasting that buy tadacip online a little? Tubes faded http://ridetheunitedway.com/elek/glaxo-cialis-buy.html wait including hair medrol online no prescription a do cotton products... Once slightly cooked, throw in the carrot and stir well.
Add salt, pepper, all in one sauce and mix well! Add in the rice and stir well!
Substitute for All in one sauce- Wee bit of - Soy Sauce, Schezwan Sauce, Chili Sauce. Cook in high heat. Veggies should be crunchy, so make sure not to cook more than a few seconds!
Enjoy this fried rice when you crave for something Indo Chinese or anytime.. Its quick to make, delicious to eat, and healthy too!!! Tastes delicious as it is and phenomenal with a Manchurian!!
Why not spend 2 minutes to make the recipe even easier to understand?
Residue of Mint,Coriander/Chopped Mint,Coriander: 1½ Tbsp
Salt - To Taste/1
Black Salt - To Taste
Red Chili Powder/Crushed red chili - 1 Tsp
Cumin Powder - 1 Tsp
Coriander Powder - 1 Tsp
Amchoor Powder - ½ Tsp
For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.
Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
Serve with crispy puris..
Seems easy and delicious right? What are you waiting for? Make it and enjoy!!!
In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
Once the dough is ready, cover and let it rest for 30 mins.
Heat oil to very high. Just before smoky point.
Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another. Main keys in making these puri's are the oil should be hot, puri should be rolled well.
A visual treat for you! 🙂
Common, make it and you’ll forget the street ones! Do send in to me too, at firstname.lastname@example.org 🙂
Lets make the recipe a bit easier to understand, watch this:
A rich, spicy makhani gravy loaded with fried veggies is nothing but our own Mix Veg Sabzi!!!
Mix Veg Sabzi is made in various ways, super dry form, super gravy form.. After having some mix veg in a restaurant which was made in such a form which was neither dry nor filled with gravy, i got mesmerized!!
Tried to replicate the sabzi, and voila! It was marvelous, way better than the restaurant one! 😀 Lets make some now!
• Tomatoes: 3 Large [Cubed]
• Onions: 2 Medium [Cubed]
• Cashewnuts: 2 Tbsp
• Oil – 1 1/2 Tbsp
• Potato: 1/4 Cup [Chopped]
• Carrot: 1/4 Cup [Chopped]
• Cauliflower: 1/4 Cup [Small Florets]
• French Beans : 1/4 Cup [Chopped]
• Peas: 1/4 Cup
• Capsicum: 1/4 Cup [Chopped]
• Paneer: 1/4 Cup [Chopped]
• Butter: 2-3 Tbsp
• Cream: 2-3 Tbsp
• Coriander: As required
• Salt: To Taste
• Kashmiri Red Chili Powder: 1 1/2 Tbsp
• Coriander Powder: 1 Tsp
• Cumin Powder: 1 Tsp
• Garam Masala: 1/2 Tsp
• Kasoori Methi: 1/2 Tsp
• Ginger Garlic Paste: 1/2 Tsp
• Oil: 3-5 Tbsp
• Papad – 1 [Roasted, O