Wednesday, 16 December 2009
Monday, 14 December 2009
Since my hubby insists that I use a lot of vegetables the quantity of vegetables I use is more than the normal usages please adjust them as per your requirements.
2 small or 1 big carrots, peeled and made into longish baton about ½ inch long
10 french beans cut to match the carrots
1 capsicum (I use green ones but you could also use the red and yellow ones) again cut like the carrots
½ cup cabbage cut fine but lengthwise (use the Anjali grater)
½ cup green peas (I used frozen so I did not boil them)
3-4 onions chopped lengthwise
Shoots of one spring onion (You can use the onions for decorations or chop them up and fry them with rest of the onions)
2 maggi cubes (veg) crumbled
1 tblsps soya sauce (dark)
1 tsp chilli sauce
1tsp tomato sauce
2-3 tblsps oil
1. Heat oil the onions add a pinch of the maggi cube any fry till the onions become translucent.
2. Add the carrots again a pinch of maggi cube and fry till the carrot change colour.
3. Repeat with the French beans, peas.
4. Add the sauces and the capsicum, cabbage, noodles adjust the salt.
5. Remove from the flame mix in the spring onion shoots and serve.
Sunday, 13 December 2009
For the Manchurian balls
1 cup cabbage, shredded
1 onion chopped fine
1 green chilli (optional)
¼ cup coriander chopped fine.
Oil for frying
1. Heat the oil.
2. Mix all the ingredients and form small balls. The dough naturally becomes wet as you mix the cabbage. So I have not specified the amount of maida needed. I needed about 1 and ½ cup maida.
3. Immediately Deep fry till golden brown. Drain and keep aside.
For the Gravy:
2 medium onions chopped fine
15-20 garlic chopped fine
1 tsp ginger
2-3 green chillies chopped fine
1 green capsicum, chopped fine
1 cup Spring onions the green shoots chopped
2 tblsps dark soya sauce
1tsp chilli sauce
1 tblsp tomato sauce
½ cube of maggi
2 tblsps corn flour dissolved in ½ cup water.
1 tblsps oil
1. Heat oil add the ginger garlic and green chillies and sauté till the garlic is golden.
2. Add onions and fry till pinkish.
3. Add the sauces and magi cube.
4. To make a gravy you have add water (decide on the amount of gravy you need and adjust corn flour accordingly) adjust salt and bring to boil. Lower the flame and mixing continuously add the corn flour mix.
5. As the mixture thickens add the capsicum and spring onion shoots.
6. Add the Manchurian balls.
7. Mix and serve immediately.
Tuesday, 8 December 2009
The other day i had some leftover rice to finish off but no vegetables to be used for
a pulao or something of that kind. All that I had was a packed of shelled corn in my freezer.
I decided to put it and my unused masalas to good use and here was the final product.
1 cup cooked basmati rice
1 cup shelled and cooked corn
1 tsp ginger-chilly paste
3-4 Maggie vegetarian masala cubes
Everest Shahi Biryani masala
Jeera for tempering
Heat the ghee and add jeera.
After it splutters add ginger-chilly paste and fry for some time.
Then add Shahi Biryani masala and cooked corn.
After frying this for some time add the cooked rice.
I nromally add salt to the rice before cooking it so do not have to add too much of salt
later on. After the rice is mixed well add the masala cubes to the rice and your zatpat
biryani is done!!!!U can add veggies of your choice and it still tastes good..
The Mad Scientist's Kitchen!! by Archana Potdar is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Based on a work at http://madscientistskitchen.blogspot.in/.