Dry Manchurian

I'm a big time food-lover, specially when it comes to Indo-Chinese dishes, it goes irresistible for me! And so I prefer making them often in-house rather than eating-it-out in some restaurant... :) 

Making "Dry Manchurian" brings smile on my face everytime! Remembering the day when I made it for my husband before we got married, and that was the 1st dish I cooked for him!!! He simply loved it due to so-perfect taste and texture... See, I'm blushing even while writing it :) 

Makes: 2 servings

INGREDIENTS:

For Manchurian Balls--

1 cup Shredded cabbage

1 cup Finely chopped carrots

1/4 cup Finely chopped capsicum

2 tbsp Plain Flour

2 tbsp Cornstarch

1 tbsp Chopped Spring Onions (greens)

Salt, to taste

1/2 tsp Black pepper powder

For Slurry--

1 tbsp Cornstarch

3 tbsp Water

2 tsp Soya sauce

2 tsp Red chilly sauce

Salt, to taste

A pinch of Aji no moto (MSG)

For Gravy--

2 tsp Cooking Oil

2 tsp Ginger-Garlic paste

1 tsp Chopped green chillies

1 tbsp Capsicum (cut into small cubes)

1 tbsp Chopped Spring Onions (whites)

Spring onion greens, to garnish

STEPS TO FOLLOW:

- Take all veggies of Manchurian balls in a bowl, sprinkle salt over it and keep aside for around 10 mins.

- Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder. Mix everything well.

- Divide the mixture in 12 small balls and fry on high flame till its dark brown in color.

- Mix all ingredients of slurry and stir it well to make sure its lump-free.

- Heat oil in pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add whites of spring onions. Stir-fry it for half min on high flame.

- Add prepared slurry into it and stir fast. Immediately add the Manchurian balls. Mix well and make each ball is well-coated with the gravy.

- Garnish with spring onion greens and serve hot.

Another funny incident related to this dish makes me laugh aloud!!!

Recalling the day when I cooked it for my brother-in-law (IAG), using leftover rice (unoptionally), naming it 'Rice Manchurian' ;) My father-in-law praised my efforts on every bite he had (I simply love him for tat), which I knew was a big disaster defined by IAG! He still pulls my leg at times laughing on it :P 

IAG... Recipe for super-like "Rice Manchurian" will be posted soon ;)

SJ's NOTE:

- Add salt only if required as soya sauce contains enough amount of salt for a dish.

- To make gravy Manchurian, increase the amount of water (in slurry) to 1 cup.

Mushroom Spaghetti

Spaghetti - A type of thin, cylindrical pasta and that too with garlicky mushroom flavor! Yummm...

It's very easy, quick to cook under 30 mins and of course, super delicious! It looks and tastes as good as anything you order in Italian eating joint, if you're a pasta-lover. Optionally, add a bunch of roasted / grilled veggies i.e. broccoli, carrots, capsicum to the dish... And it's definitely a treat to kids!

Serves: 2

INGREDIENTS:

6 Button Mushrooms

1/2 pack Spaghetti (I used semolina-based)

2 Garlic cloves (finely chopped)

3 tsp Olive Oil

1 tsp Mixed Herbs

1/4 tsp Paprika

4-5 drops of Capsico Sauce (Option: 1 tsp Red chilly sauce)

Salt, to taste

Slurry Mix--

1 tsp Cornstarch

3 tsp Water

METHOD:

- Boil water in a big vessel and add 1 tsp olive oil along with salt. Add spaghetti in it and boil it for around 5-7 mins. Turn off the heat when it's 85%-90% done. 

- Drain excess water out of it, rinse with fresh water and apply 1 tsp olive oil to keep them non-sticky. 

- Wash and trim (remove stems) of button mushrooms and slice them medium-thick.

- Heat olive oil in a deep pan and add minced garlic to it. Saute it for a few seconds.

- Add sliced mushrooms and cook it for 30-35 seconds only. Make sure you don't overcook it.

- Mix all the spices and capsico sauce. Add cooked spaghetti and pour cornstarch slurry over it.

- Toss it gently and serve hot!!!

SJ's NOTE:

- Can be a quick, simple meal to be served with garlic bread.
- To make it more kids-friendly, sprinkle cheese on top... It will definitely be a kids-party pleaser :)

- The best to be a part of Italian Sizzler!!! 

Italian Sizzler

SPAGHETTI BALLS

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Ingredients

Boiled spaghetti

Boiled and mashed potatoes

Chopped onions

Cornflour

Green chillies (chopped)

Coriander

Paprika

Maida slurry

Fresh bread crumbs

Salt to taste

Method

1. Mix boiled spaghetti and mashed potatoes in a bowl. Add onions, green chillies, paprika and salt in the mixture. Add cornflour into it until it becomes a proper stuffing for making balls.

2. Mix maida and water to make a semi-liquid slurry. Apply this slurry to all the balls.

3. Roll them in fresh bread crumbs and deep fry on medium heat.

MARINARA SAUCE

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Ingredients

Fresh tomatoes

Chopped onions

Olive oil

Garlic

Basil (dried)

Oregano (dried)

Salt

Pepper powder

Method

1. Heat olive oil in pan on medium heat and add chopped garlic and onions into it. Saute until light brown in color.

2. Blanch tomatoes, make a chunky gravy and add it to pan.

3. Then add oregano, basil, salt and pepper and stir the ingredients to mix well.

4. Once the sauce begins to boil, reduce the heat to low and keep the gas on until it becomes thick.

5. Spread this sauce on spaghetti balls and serve on sizzler plate.

MACARONI

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Ingredients

Boiled macaroni

Butter

Maida

Salt

Pinch of sugar

Pepper Powder

Milk

Cheese

Method

1. In a saucepan, melt the butter over medium heat. Add maida into it and roast for around a minute.

2. Add milk to it and stir constantly till it becomes smooth and thick in texture. Add a pinch of salt, pepper powder and sugar.

3. Combine the sauce with boiled macaroni. Add shredded cheese into it and mix well. (Make a top layer of cheese if you are going to bake this dish)

4. Serve hot with tomato ketchup.

Assemble everything on hot sizzler plate and serve wit buttered vegetables (babycorn, carrots, potatoes, capsicum, green peas etc.)