chinese veg spring rolls

For The Pancakes1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt

For The Stuffing1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables
(french beans , carrots, cabbage) ,
cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Other Ingredients3 tbsp plain flour (maida) dissolved in 1/4 cupwater
oil for deep-frying

For Servingschezuan sauce

Method 
For the pancakesCombine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.Repeat with the remaining batter to make 11 more pancakes.

For the stuffingHeat the oil in a wok /kadhai on a high flame till it smokes.Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2minutes.Divide the stuffing into 12 equal portions and keep aside.

How to proceedPlace a panacke on a flat, dry surface and place a portion of the stuffing on one of its edgeApply a little flour paste along the edges of the pancake.Fold the top edge over the mixture to seal it firmly.Fold the left and the right side of the pancake in order to get a rectangle.Roll the pancake downwards tightly sealing the ends securely with the flour paste.Repeat with the remaining ingredients to make 11 more rolls.Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.Cut each roll into 2 equal portions and serve hot with schezuan sauce.

paneer 65

Ingredients:
Paneer - 2 cups, cut in cubes or squares
Rice Flour - 1/4 cup
Corn Flour - 1/4 cup
Bengal Gram Flour - 1/2 cup
Salt as per taste
Garam Masala Powder - 4 to 5 tsp
Oil as required
Coriander Leaves
Toothpick - optional

Method:
1. In a bowl mix corn flour, rice flour and bengal gram flour.
2. Add salt and garam masala powder.
3. Mix well with water to make a thick batter.
4. Heat oil in another pan.
5. Soak the paneer pieces in the batter.
6. Fry in the hot oil over low-medium flame.
7. Turn over once or twice and cook on both sides until it becomes golden brown.
8. Remove and drain.
9. To serve, keep each paneer piece in a toothpick (or just on a plate) and sprinkle coriander leaves on top.
10. Serve with tomato ketchup or green chutney.

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas...

Ganapathi bapa moryaaaa..........!!!!!!!!

   ganeshas made by me for ganesh chaturdhi!!!!!!!!!!!! 

METHI MANGO CURRY

     ingrediants:-

• mango pieces--1 cup
• onion pieces--1 cup
• menthu curra[methi leaves] (seperated) -- 1 bunch
• chilli powder-- as per ur taste
• salt-- as per ur taste
• turmeric-- a pinch
• oil--a tea spoon

         procedure:-

First  u have 2  take oil in a frying pan then  add chopped onions let it fry 4  some time. Then add  chilli powder,salt & turmeric  just mix all those.Then add mango pieces mix well  till  all the spices(chilli powder,salt&turmeric) & onions.

                             Then after some time  add   methi leaves and  mix it well!!!!!!!!!!!!

NOTE:- No need of adding water.

thai chicken dry recipie

The thick curry has ingredients like curry powder, tomato, ghee and onion with chicken. Lemon juice and coconut is sprinkled to make it dry.

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

TOM YUM GAI(THAI CHICKEN SOUP)

This Tom Yum Gai (Thai Chicken Soup) is simple to make and tastes amazing. And it's even healthier than most Western-style chicken soups owing to the potent mix of herbs and spices that add so much flavor and richness to the broth. It's also a very versatile soup in that nearly any type of vegetable can be added that you prefer - or throw in some noodles and you have a wonderful Thai-style chicken noodle soup! Well known for its soothing warmth as well as its incredible health benefits, this soup is bound to wisk away any cold or flu symtoms and leave you feeling both soothed and energized. ENJOY!

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: MAKES 3-4 Servings

Ingredients:

• 6 cups good-quality (strong) chicken stock
• 1-2 boneless chicken breasts or 3-4 thighs, sliced, OR 1-2 cups roasted chicken or turkey
• 1 fresh lemongrass stalk, OR 2 Tbsp. frozen/bottled prepared lemongrass
• 4 kaffir limes leaves (fresh, frozen, or dried) OR substitute 1 tsp. lime zest
• 6-8 shiitake mushrooms, sliced
• 1 stalk celery, sliced
• 1 thumb-size piece galangal or ginger, grated
• 3-4 cloves garlic, minced
• 1-2 fresh red or green chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
• 1 tomato, chopped into wedges or chunks
• optional: 1 red bell pepper, sliced
• 1/2 to 1 can good-quality (thick) coconut milk
• 2 Tbsp. lime juice
• 2 Tbsp. FISH SAUSE
• 1 Tbsp. soy sauce
• 1/2 to 1 tsp. sugar, to taste
• 3 spring (green) onions, sliced
• handful fresh coriander and/or basil

Preparation:

1. Place chicken stock in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too.
2. Add the lemongrass and bring to a boil. If using fresh lemongrass, slice and mince only the lower half of the stalk, then slice upper half into 3-4 inch segments and add to the soup pot.
3. Add fresh chicken (or leftover chicken or turkey), kaffir lime leaves/lime zest, galangal or ginger, garlic, chili, plus mushrooms and celery. Bring soup back up to boiling then reduce to medium heat, simmering 6-8 minutes, or until chicken is cooked.
4. Add tomatoes and bell pepper (if using) and simmer 2 more minutes.
5. Reduce heat to low and add coconut milk, fish sauce, soy sauce, lime juice and sugar. Simmer gently 1-2 minutes while you taste-test the soup. Tip: Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough. If too salty or sweet, add more lime juice. If too sour, add more sugar. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
6. Ladle soup into serving bowls. Sprinkle over a little fresh coriander or basil, plus spring onions. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce or other Thai chili sauce of your choice, and ENJOY!

*Tip: This soup is also delicious served with noodles, either rice noodles or wheat/egg noodles. However, I find it best to boil them separately, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!

thai food festival

FROM TODAY LETS  SEE THAI RECIPIES

banana bread!!!!!!!

Prep time: about 90 minutes

Ingredients:

• 2 eggs
• 1¾ c. sifted flour
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1/3 c. vegetable oil
• 2/3 c. sugar
• 1 c. mashed bananas (about 3 bananas)

Utensils:

• oven (you'll need help from your adult assistant)
• measuring cups and spoons
• mixer
• sifter
• spatula
• small bowl
• medium-size bowl
• large bowl
• bread pan coated with nonstick cooking spray

Directions:

1. Preheat the oven to 350° F (180° C).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:
If you're nutty for nuts, add chopped walnuts during Step 6.

happy anniversary mom& dad!!!!!!!!

And now the time came for me 2 celebrate my parents anniversary!!!!!!!
           I brought  cake,and 2 gifts for both of them!!!!!!!!

manchow soup!!!!!!!!!

ingredients:

• 1 Cup cooked chicken pieces • 4 Cups chicken stock • 4 tbsp Corn flour mixed with 1 cup water • 1 tbsp Coriander leaves, finely chopped • 2 tbsp Cabbage, finely chopped • 2 tbsp Capsicum, finely chopped • 2 tbsp Mushrooms, finely chopped • 2 tbsp Oil • 2 Spring onions, finely chopped • 2 tbsp French beans, finely chopped • 2 tbsp Carrots, finely chopped • 1 tsp Pepper • 1 tsp Ginger, finely chopped • 1 tsp Garlic, finely chopped • 1 tsp Green chilies, finely chopped • 1 tbsp Soya sauce • 2 Stems of spring onion • Salt as required

How to make Chicken Manchow Soup:

• Heat oil in a pan. • Fry the ginger, coriander leaves, garlic, and green chilies for 2 minutes. • Add all the vegetables, pepper, ajinomoto and salt, fry for 2 more minutes, keep stirring. • Now add this vegetable mixture to the cooked chicken, mix well. • Combine the chicken stock, soy sauce and salt with it. • Bring it to a boil, reduce the heat and add cornflour mixed with water and stir continuously until it thickens slightly. • Remove it from the fire. • Garnish with spring onion stems before serving.

basket chicken!

i love this with my favorite manchoww soup!!!!

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced scallions
• 1 pound boneless, skinless, chicken breasts, sliced into strips
• 1 cup broccoli spears
• 1 cup julienned carrots
• 1/2 pound green beans, chopped
• 1/2 cup julienned red pepper
• 1 cup quartered button mushrooms
• 3 heads baby bok choy, chopped
• Low sodium teriyaki sauce

Directions

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

HARA HARA MAHADEVA SHAMBOO SANKARA!!!!!!!

TOMMOROW  IS MAHASIVARATRI SOOOO MANY OF U WILL BE FASTING !SO HERE IS A SIMPLE RECIPIE  OF THE FOOD WHICH U HAVE TO EAT  AFTER FINISHING YOUR FASTING!!!

Raita

Ingredients :
1) Fresh thick curd - 1 cup.
2) Sweet potato - 1, boiled and chopped. 
3) Potato - 1, boiled and chopped. 
4) Cucumber - 1, chopped. 
5) Waterchestnuts (singhara) - 4-5, boiled, peeled and chopped. 
6) Coriander - 1 tbsp, finely chopped. 
7) Green Chili - 1, small and finely chopped. 
8) Roasted peanuts - 1 tbsp, whole. 
9) Cumin seed - 1/2 tsp(powdered) and 1/2 tsp(whole).
10) Oil - 1 tsp. 
11) Sugar to taste. 
12) Salt to taste. 

Instructions:
1) Pour the fresh curd in a deep salad bowl and beat well.
2) Add cumin powder, salt, sugar and chili. Mix well. 
3) Prepare the vegetables and toss into the bowl. Add the peanuts. Mix to blend well.
4) Chill well till required.