Soya Chunk Manchurian

Helloooooo, I m back with a delicious manchurian recipe. I don't think much needed about this dish. It is little time consuming recipe but you will not regret later. You can serve this as a started or with plain steamed rice or fried rice. Give it a try. Lets us quickly see what are the ingredients and steps to follow.

Preparation time : 1hr
Serving : 4 generous

Ingredients:

• 200 gm Soya chunk
• 3 tbsp Corn flour
• 1 tbsp rice flour
• 1 tsp red chilli powder(to taste)
• 1 tsp Ginger Garlic paste
• 1/2 tsp crushed pepper corn
  
• salt to taste
• Oil for deep frying

For the Masala

• 2 tbsp minced garlic
• 1 tsp ginger finely chopped/ paste
• 1 cup Onion chopped
• 1/2 cup chopped spring Onion
• 1 medium size chopped Capsicum/bell pepper
• 1 cup sliced / shredded cabbage
• 1 cup snow peas ( optional)
• 1 tsp chopped green chili/ chili paste/ green chili sauce
• 1 1/2 tbsp tomato ketchup
• 2 tbsp Soy sauce
• 1 tbsp white vinegar
• 1/2 tsp crushed pepper corn
  
• 1 tbsp corn flour
• salt to taste

 

Method;

• Boil 2 litres of water in a pan, add 1 tsp salt and soya chunk. Cook until soya chunks are soft ( 5 min)
• Once the soya chunks are soft drain the water. squeeze excess water and keep aside.
• Take corn flour, rice flour, salt(as required), red chili powder, crushed pepper corn and ginger garlic paste in a vessel, mix well. Then pour the cooked soya chunk and mix very well. If you feel its very dry, you can add a tbsp of water and mix well. Make sure soya chucks are well coated.
• Deep fry in medium flame until outer coating of the soya chunk is crisp and light brown. Keep it aside.
• Now take corn flour in a bowl, add 1/4 cup of water. mix well. Keep aside.
•  Take a big pan, heat a table spoon of oil. Add garlic and ginger. saute  for a  30 to 40 secs until garlic is light brown.
• Add chopped onion, and chopped green chilies and little salt to taste, then saute for a min on high flame.
• Now add chopped bell pepper, snow peas and 1/4 cup chopped spring onion,  saute for 2 min.
• Now add Tomato ketchup, soya sauce,crushed pepper corn and vinegar. Mix well.
• Now add Corn flour mixture to the the above vegetable mixture and cook for a min until mixture becomes thick.
• Now add the fried soya chunk mix well on a high flame for a min. Make sure chunks are very well coated. 
• Add shredded cabbage and 1/4 cup spring onion. Toss well for few seconds.
• Serve as a starter/ snack or with steamed rice or fried rice.

Jackfruit Paayasa(kheer)/ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

This is one of the most famous and common dish during the Jackfruit season at almost every havyaka house hold. Eating uddina dose (blackgram dal crepe) with Jack fruit paayasa is heaven. We managed to get atleast one whole jackfruit during the season. Some times the count goes up to 5 depending on the availability of the fruit. Eating Jackfruit is like a feast for us. We never missed it here in Toronto. Only thing I miss a lot is raw/tender Jackfruit. We can make several dishes from the Jackfruit .
Well, as you already know, I used fresh Jackfruit here. You can use tin Jack fruit if you do not get fresh ones.   It is very easy to make. Give it a try.

Preparation time: 20 min
Servings: 6 to 8

Ingredients 

• 4 cups chopped Jackfruit flesh/ Sole/Thole
• 1 1/2 cups Jaggery/brown suger
• 4 cups grated coconut or 4 cups of coconut milk ( i used fresh grates of 1 big coconut)
• 7 to 8 Cardamom/Elachi
• 2 tbsp soaked rice/ rice flour/ or Suji/Rava
• Pinch of salt. 
• Water as required

Method:

• Cook the Jackfruit with Jaggery in 2 cups of water until it becomes soft.
• In the mean while grind the Coconut with Cardamom and soaked rice/ rice flour/ or Suji/Rava   in 2 cups of water. Grind into smooth fine paste.
• Strain the ground mixture in a strainer or muslin cloth. 
• Grind again with 2 cups of water, strain again. Squeeze out all the milk.
• Now pour the Coconut milk into cooked mixture. Boil for 5 to 6 min  until it becomes thick and cooked well with occasional stirring. 
• Serve hot with Dosa or you can have it as a dessert. 

Turmeric Root Gojju/ ಅರಿಶಿನ ಗೊಜ್ಜು/Sweet and Sour Turmeric Root and Coconut sauce

Turmeric Root gojju / ಅರಿಶಿನ ಗೊಜ್ಜು is one of the famous havyaka delicacies. This delicacy is usually made during the winter and rainy season.Whenever we are bored of eating same sambar, rasam etc we can make gojju and enjoy. It is very easy to make and healthy. It can be stored for a week without any refrigerator provided we boil it twice/thrice a day.  Good when you have cold. Give it a try.

Preparation Time: 30 min
Servings 4

Ingredients:

• 1 tsp Cooking oil
• 3 inches Fresh Turmeric root chopped
• 2 tbsp Coriander seeds
• 1 tsp Jeera/Cumin
• 1/4 tsp Methi/Menthe/Fenugreek
• 1/4 tsp Hing/Asofoetida
• 8-10 Red chillies (to taste)
• 1 small lemon size Tamarind
• 2 cups grated Coconut
• 2 tbsp Jaggery (to taste, I personally like little sweet) 
• 1 medium Onion sliced (optional)
• few curry leaves
• Salt to taste 

Method:

• Heat oil in a pan, Add sliced Turmeric root, Coriander seeds, Jeera, Methi, Hing and Red chillies for 1 min.

• Grind the roasted ingredients with grated Coconut, Tamarind and little water into fine paste. 
• Add 2 cups of water ( not too thin or thick). Add salt to taste, Jaggery, Curry leaves and Onion. 
• Boil in low to medium flame for 20 min.
• Serve hot with hot Rice.Enjoy

Turmeric Tambli(Turmeric in Coconut and yougurt sauce)/ಅರಿಶಿನ ತ೦ಬ್ಳಿ

This is one of my favourite, healthy,  dish which goes super duper with hot steamed rice.You can even have it as a drink.  I learnt this recipe from my aunt Sowmya Bhat. In this recipe, we are using fresh Turmeric tuber. As we all know, Turmeric has its own medicinal values. I recently came to know by a eldery person that we have to have this dish at the begging of the meal. As I said, it has its own medicinal value and is more effective when our stomach is empty. Give it a try this super easy dish.

Preparation time: 10 min
Serving: 4

Ingredients:

• 2 inch freshTurmeric /root tuber sliced
• 1/2 tsp Jeera/ Cumin
• 5 to 6 Pepper corns
• 2 tbsp grated Coconut
• 4 cups of Butter milk
• 2 tsp Ghee/clarified butter or cooking Oil
• Salt to taste
• Jaggary to taste ( you can skip if you dont like sweetness

For tempring:

• 1 tsp Ghee or Oil
• 1/2 tsp Jeera/Cumin
• 1/4 tsp Mustard seeds
• 1 red Chili broken into pieces

Method:

• Heat 1tsp Ghee/Oil in a pan. Add sliced Turmeric, Pepper corns and Jeera. fry for a 40 sec to 1 min. DO not burn.

• Grind the above mixture with grated Coconut and little water into fine paste.

• Add Buttermilk, salt and Jaggery to taste. I personally like it little sweet.
• Temper with Mustard, Cumin and red chili. ( heat Ghee/Oil in a pan add Mustard seeds, once they splutter, add Jeera and brokern chili. Pour on to the ground mixture)
• Tada!! its ready. Isn't is so easy? 
• Serve with hot steamed rice :).