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Date Pancakes

For covering :
maida - 1 cups
egg - 1
salt - 1/2 tsp
water - to mix

For Filling :
chopped dates - 1 cup
chopped walnuts - ½ cup
honey - 2 tbsp

For covering :
Combine Maida with salt.
Add lightly beaten egg and water as needed and make a soft dough as for chapathis.
Keep covered for ½ hour.
Roll out into a very thin sheet and cut into 4" squares.

For Filling :
Combine all the ingredients together
Place some filling on each square and seal like an envelop, with some beaten egg.
Deep fry in hot oil till crisp and brown.
Serve hot with a scoop of vanilla flavoured ice cream.
Cauliflower Manchurian
cauliflower pieces - 2 cups
capsicum pieces - ½ cup
oil - to fry
onion pieces - ½ cup
sliced green chillies - 1 tsp
chopped celery - 1 tbsp
chilli paste - ½ tsp
ginger garlic paste - 1 tsp
soya sauce - 1 tbsp
salt, pepper, ajinomoto

Par boil cauliflower and capsicum, drain
Sprinkle some corn flour on cauliflower and deep fry in hot oil.
Heat 2 tbsp of oil. Fry onion, celery, chillies, capsicum, ginger garlic paste and chilli
Add Soya sauce, salt, pepper and Ajinomoto. Add 1 tbsp of oil, simmer for 1 minute.
Add cauliflower, stir fry and remove. Garnish with coriander leaves.
Prawn / Mushrooms in Hot Garlic
prawns / mushrooms - 1/2 cup
dark soya sauce - 2 tsp
salt & pepper - to taste
corn flour - 1 tsp
egg white - 1

For Sauce :
oil - 1 tbsp
garlic - 1 tbsp, minced
chilli paste - 1 tsp
dark soya sauce - 1 tsp
salt - to taste
sugar - 1 tsp
corn flour - 1 tbsp
ajinomoto - ¼ tsp

Combine all the ingredients. Marinate for ½ hr.

Deep fry in hot oil, drain and keep aside.

Mix corn flour with 1 cup water, Soya sauce, sugar, Ajinomoto and salt.
Heat oil, fry garlic till brown.
Add prawns / mushrooms. , fry for 1 minute.
Add rest of the ingredients and simmer for 2-3 minutes.
Serve hot with noodles or fried rice.
chinese cabbage - ½ kg
salt - 2 tsp
spring onions - 3, chopped
garlic - 2 tsp minced
ginger - 2 tsp, minced
vinegar - 4 tbsp
dark soya sauce - 1 tbsp
sugar - 1 tsp
kashmiri chilli powder - 2 tsp
roasted sesame seeds - 1 tbsp
sesame oil - few drops

Chop cabbage roughly, add salt and keep aside for 3-4 Hrs.
Squeeze well to drain the moisture and mix with rest of the ingredients.
Transfer into a clean, dry jar.
Keep in the refrigerator at least for 24 Hrs before serving.
Chilly Chicken
boneless chicken - ½ kg capsicum - ½ cup, diced
egg - 1, lightly beaten chilli paste - 1 tsp or to taste
flour - ¼ cup dark soya sauce - 2 tsp
corn flour - ¼ cup salt, pepper, sugar - to taste
oil - to deep fry msg - ½ tsp
garlic - 2 tsp, minced chicken stock - 2 cups
ginger - 2 tsp, minced corn flour - 2 tbsp
green chillies - 1 tsp, minced chopped spring onions to garnish
onion - ½ cup, chopped

Cut chicken into ½ " cubes.
Pour lightly beaten egg over it. Add salt to taste.
Sprinkle flour and corn flour on it and mix well
Deep fry in hot oil till cooked and light brown in colour.
Drain away the oil from the pan, reserving about 4-5 tbsps in it.
Add garlic and ginger to the hot oil, fry till fragrant.
Add green chillies. Fry for few seconds.
Add onion, fry till light brown. Add capsicum, fry for a minute
Add chilli paste, Soya sauce, salt, pepper, sugar, MSG and stock. Allow to boil
Add corn flour mixed with ¼ cup of water.
Simmer for 2 minutes. Pour the sauce on fried chicken pieces, serve at once, garnished
with spring onions.
Chop Suey
fried noodles - 400 gm

For Sauce :
oil - 4 tbsp
juliennes of carrots - ½ cup
capsicum strips - ½ cup
chopped spring onions - 1 cup
cooked, shredded chicken - ½ cup
chilli paste - 1 tsp or to taste
tomato sauce - 4 tbsp
vinegar - 2 tsp
sugar - 1 tbsp
dark soya sauce - 1 tsp
chicken stock - 2 cup
corn flour - 2 tbsp
salt - to taste
msg - ½ tsp

Heat the oil, and stir fry the vegetables.
Add Chicken, chilli paste, tomato sauce, vinegar, sugar, Soya sauce and chicken stock.
Allow to boil.
Mix corn flour with ¼ cup of water and add to the sauce.
Add salt and MSG.
Simmer for 2-3 minutes.
To serve place some fried noodles on each serving plate and top with the sauce.

Note: Vegetarians may omit the chicken and use water or vegetable sauce instead of
chicken sauce.
Man Chow Soup
oil - 2 tbsp For Oriental Roasted Chilli Paste :
chopped garlic - 2 tsp kashmiri chilli powder - 2 tbsp
chopped mushroom - ½ cup onion - 1 small
chopped capsicum - ¼ cup garlic - 8 flakes
chopped carrots - ¼ cup sugar - 2 tsp or to taste
cooked, chopped chicken meat - ¼ cup thick tamarind juice - 1 tbsp
chicken stock - 1 litre salt - to taste
dark soya sauce - 2 tsp dried shrimps - 1 tbsp (optional)
corn flour - 2 tbsp oil - 6 tbsp
water - ¼ cup
salt & pepper - to taste
msg - ¼ tsp

Heat the oil. Fry garlic till dark brown and fragrant. Add vegetables and stir fry.
Add chicken meat , stock and seasoning. Simmer for 2-3 minutes.
Add Soya sauce and thicken with corn flour, mixed with water.
Allow to boil, reduce the heat and simmer for 2-3 minutes.

Note : Vegetarians may omit the chicken and use water or vegetable sauce instead of
chicken stock.

Method For Paste :

Grind all the ingredients except oil and tamarind together to a paste.
Heat oil and roast the paste over a low flame till the raw smell is lost.
Add tamarind, mix well and remove. This paste can be stored in the refrigerator for a
couple of weeks.