Manchurian

Mix Vegetables Balls with thick gravy of Soya sauce and Corn Flour

Ingredients:

1. For Gravy: -
2. Carrot Chopped - 3 or 4
3. Beans Chopped - 200gms
4. Onion Chopped - 3
5. Oil - 1 ½ Tbsp
6. Green Chilly - 2
7. Aginomotto - ¼ Tsp
8. Cornflour - ¼ Tsp
9. Soya Sauce - As per taste
10. Vinegar - 3 Tsp
11. Black Pepper - ½ tsp
12. Water - 200ml
13. Manchurian Balls -
14. Carrot Finely Chopped - 3 or 4
15. Cabbage Finely Chopped - ½ kg
16. French Beans Finely Chopped - 200gms
17. Salt - To Taste
18. Green chilies - 2
19. Soya Sauce - As per taste
20. Black Pepper - ¼ Tsp
21. Vinegar - 3 Tsp



Serves:
5-7 People.
Preparation Time:
60 Min .
Directions...

1. Take a pan, add oil and fry onion. Then add chopped green chilies, carrot and beans and fry for about 3min.
2. Now add ¼ tsp aginomotto after this add water (according to gravy).
3. Add salt and cornflour ( cornflour is to make it thick).
4. Now add soya sauce, vinegar, black pepper and chili sauce.
5. Manchurian gravy is ready.
6. Manchurian Balls:
7. Boil chopped Carrot, cabbage, French beans with salt. Than squeeze all the vegtables carefully and put them in a separate pan.
8. Now add cornflour or arraroat, chopped green chili, salt, soya sauce, black pepper, vinegar in sqeezed vegetables, mix well. Make balls shape from the prepared dough of vegetables.
9. Deep fry the manchurian balls till they become golden brown in color.
10. Now mix manchurian balls in prepared machurian gravy and serve hot!

Fried Rice

Fried rice with Mix vegetable

Ingredients:

1. Rice - 1/2kg
2. Capsicum, Carrot, Onions, French Beans - 2 or3
3. Carrot - 200gms
4. Onions - 250gms
5. French Beans - 250gms
6. Soya Sauce - 2 tsp
7. Vinegar - 1tbsp
8. Chili Sauce - 2tsp
9. Black Pepper - ¼ tsp
10. Salt - To taste
11. Ajinomotto - ¼ tsp


Serves:
4-5 People.
Preparation Time:
40 Min .
Directions...

1. Half boil (around 70% boiled) rice with salt & water in a pan.
2. Drain out water & cool under tap/normal water.
3. Chop all the vegetables (Capsicum, Carrot, Onions and French Beans).
4. Heat ½ tbsp of oil in a pan. Add chopped onion, cook till it become pink in color.
5. Now add carrot, beans, capsicum. Mix well. Cook for about 2min.
6. Add salt, ajinomotto, black pepper, soya sauce, chili sauce and vinegar.
7. Cook for 4 to 5min on high flame.
8. Add boiled rice in it and cook till cooked properly. Mix well.
9. Serve hot. ENJOY!!!

Easy Chinese Fried Rice

Ingredients

* 1C. OF FINELY CHOPPED HAM
* 3 TO 4 C. OF COOKED RICE
* 1C. CHOPPED GREEN ONIONS
* 1CUP OF PEA'S AND CARROTS- MIXED BAG IS WHAT I USE.
* 1/8TH C. OF OLIVE OIL OR USE PAM OLIVE OIL
* FEW DROPS OF SESAME OIL
* SALT AND PEPPER -USE THE AMOUNT YOU LIKE.
* 3 TO 4 EGGS BEATEN


Directions

1. 4C. OF COOKED RICE AND SET ASIDE.
2. CHOP GREEN ONIONS ,HAM SET ASIDE
3. BREAK EGGS INTO A BOWL AND BEAT TILL YOLK AND WHITE IS MIXED. SET ASIDE.
4. COOK ON MEDIUM HIGH TO LOW SETTING
5. WARM SKILLET, ABOUT A 10 OR 12 INCH SKILLET. THEN ADD OLIVE OIL OR PAM HEAT AND ADD THE HAM AND 3/4 CUP OF CHOPPED ONIONS. STIR TILL WARM AND SLIGHTLY BROWN. THEN ADD EGG AND DRIZZLE OVER MEAT STIRRING TILL DONE. ADD THE RICE AND STIR TILL WARM AND THEN ADD THE SALT AND PEPPER AND THE SESAME OIL A FEW DROPS UNTIL IT TASTES THE WAY YOU LIKE IT. AND LAST WARM THE PEAS AND CARROTS IN THE MICROWAVE. AND ADD TO THE RICE. DONT OVER COOK THE RICE AND PEAS AND CARROTS. GARNISH WITH REMAINING CHOPPED ONIONS.
6. SERVE WITH WHAT EVER YOU LIKE. MAKES A GREAT HEARTY DISH.
7. GREAT SERVED WITH EGGROLLS. CAN ADD GARLIC TO THIS RECIPIE .NOT MORE THAN A 1/2 TSP.

A URL for Easy Chinese Recipies

http://chinesefood.about.com/ check it out....

http://www.grouprecipes.com/s/easy-chinese/recipe/1/relevancy

http://www.easy2makerecipes.blogspot.com

As you are Chinese lover, here are some easy to cook chinese recipes at home...........
[http://inhouserecipes.com/Main.aspx?Cat=Chinese]


web page
http://kuali.com/
http://lilyng2000.blogspot.com/
http://www.chinesefooddiy.com/recommend.htm


[http://www.inhouserecipes.com/RecipeByUser.aspx?N=Maahi]

Manchow soup

A fabulous Chinese soup that is quite easy to dish out - Remember to get fresh Spring Onions for this - makes all the difference.

* Oil ---- 1 teaspoon

* Minced garlic ---- 2 teaspoons
* Mushrooms ---- ½ cup, chopped
* Cabbage --- 1 cup, shredded
* Spring onions --- ½ cup, chopped
* Cooked chicken breast ---- ½ cup, shredded
* Soya sauce --- 2 teaspoons
* Chicken stock ---- 4 cups

* Corn flour ---- 3 tablespoons
* Salt & Pepper ---- To taste


Prepare the stock several hours or a day ahead. Take 6 cups of water, add one chicken breast, few leaves of celery, a slice of ginger and one chopped onion. Add 1 teaspoon salt and ½ teaspoon pepper corns. Simmer till the chicken is cooked. Strain and reserve the chicken breast, part of which will be used in the soup. (The remaining chicken can be frozen to use in other recipes) Cool the stock and refrigerate. The fat from chicken will solidify on the surface. Discard the fat and use the stock. Heat oil in a non stick pan, fry the garlic till fragrant. Add mushrooms, cabbage and spring onion. Sprinkle with a little salt. (This will release the moisture from the vegetables and help to cook them in their own juices without the need for more oil) Sauté till the vegetables are tender. Add soya sauce and the stock. Bring to a boil. Add corn flour mixed to a paste with some water or stock. Simmer for a couple of minutes. Taste and add the seasoning. Serve hot.

Chili Paneer

Chili paneer with capsicum & onion.
Serves:
3-4 People.
Preparation Time:
45 Min .
Directions...

1. Chop the paneer into cubes.
2. Mix corn flour, salt, grated ginger& garlic. Marinate paneer pieces and leave the mixture for about 30min.
3. Heat oil in a pan.
4. Fry the marinated paneer pieces till they become golden brown in color.
5. Heat 2 tbsp of oil in a pan.
6. Add chopped onions, fry for about one minute. Now add capsicum and marinated paneer pieces.
7. Add vinegar, ajinomoto, soya sauce, salt and chopped green chilies. Mix well.
8. Your Chili Paneer is ready. Garnish chopped coriander leaves.
9. Serve hot. Enjoy!!!

Soya Macaroni

This is a snack which can be ready for kids in few minteus and loved by them
Serves:
3-4 People.
Preparation Time:
15 Min .
Directions...

1. In a pan put 1 tbsp of groundnut oil and some mustard seeds.
2. Now put onions nd fry till they get light brown.
3. Then add & fry capsicum, peas together.
4. Put salt according to taste, chilli powder and garam masala. Mix well.
5. Put four cups of water and two cups of macroni together. Stir them for 2 minutes.
6. Cover the lid of the pan.
7. Cook it till macroni become soft/tender and macaroni soaked all water.
8. Serve hot.

Chowmein

Chinese Noodles with carrot, onion, cabbage and capsicum
Serves:
4-5 People.
Preparation Time:
30 Min .
Directions...

1. Boil Noodles in enough water and 2 tsp of oil on medium flame, do not overcook.
2. Dip Noodles in cold water, drain and keep aside.
3. Heat oil in a pan. Add chopped onions and fry for 30 seconds.
4. Add finely chopped carrot, capsicum, cabbage and stir fry till they become soft/tender.
5. Add salt and pepper and mix well.
6. Now add boiled noodles and mix well.
7. Add Ajinomotto, vinegar, chili sauce and soya sauce. Mix well.
8. Serve hot chowmein.

Vegetable Manchurian

Hi this is the simplest recipe i found over net. I tried it myself and found it amazingly good. Hope u try and like it.

Ingredients:

For manchurian balls:
1. 1 1/2 cups grated Cabbage
2. 2 big Carrots- grated
3. 2 finely chopped Green Chillies
4. 3 tbsp Cornflour
5. 1 tbsp Maida
6. 1/4 tsp Salt
7. 1/2 tsp Pepper powder
8. Oil for frying.

For Sauce:
1. 1 1/2 tbsp Oil (take if you have sesame oil, ginger oil, garlic oil (otherwise reg. is ok);
2. 1" piece Ginger grated
3. 5-6 flakes Garlic crushed finely
4. 2 chopped Green Chillies
5. 1/2 Onion finely chopped
6. 1 tbsp Soya Sauce
7. 1 1/2 tbsp Tomato ketchup
8. 2 tsp Vinegar
9. 1/2 tsp Salt
10. 1/4 tsp Pepper
11. 1 1/2 tbsp Cornflour.
Procedure:
1. Add 1 tsp salt to cabbage and keep aside for 15 minutes.Squeeze well to remove out all the water
2. Mix all the other ingredients of the balls.
3. More flour may be added if mixture does not bind together.
4. Make balls.
5. Roll in flour and shallow fry 2-3 pieces at a time on medium flame. Keep the balls aside.
6. To prepare sauce, heat 1 1/2 tbsp oil, Add ginger & garlic. Fry on low flame for 1 minute.
7. Add green chillies and onions. Cook for one minute. Reduce heat and add soya sauce, tomoto sauce, vinegar, salt and pepper. Cook for 2-3 minutes.
8. Add 1 1/2 cups of water. Boil. Keep on slow fire for 2 minutes.
9. Dissolve cornflour in 1/2 cup water. Add corn flour strring continuously, cook till slightly thick.
10. Add the balls to the manchurian sauce and keep on slow fire for one minute.
11. And your manchurian is ready to serve
Note:
1. Add adequate amount of flour while making balls.
2. Deep fry the balls on medium to low flame.
3. Dont cook the balls in sauce too long
4. You can add ajinomoto to sauce and balls as well. But i personally try and avoid it

Heavenly Pasta

20 min 20 min prep
Change to: cups US Metric
2 cups cooked pasta (any kind you like but I used tiny shells or thin spaghetti)
1/4 cup shredded parmesan cheese (more if you like)
1 dash garlic salt
1/4-1/3 cup sour cream
1 tablespoon butter

1. Cook the pasta and drain well.
2. Add the butter to melt.
3. Then add the rest of the ingredients.
4. Toss well and serve immediately.

calories:180

chicken manchurian

Ingredients:
1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp Chinese salt
1/4 tsp white pepper
1 tsp white vinegar

For sauce:

1/4 tsp white pepper
1/4 tsp Chinese salt
1/2 cup chicken stock
1 tsp cornflour
1 tsp Soya sauce
1 tsp sugar
1 tbsp tomato ketchup
Method:

Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya sauce and set aside for about half an hour.
Heat oil in a pan and fry the marinated chicken until it is tender.
Remove and keep aside.
In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.
Bring to a boil, stirring constantly.
Add the chicken pieces and let it simmer until it becomes a thick sauce.
Transfer to a serving dish and serve hot with Chinese egg fried rice

OLD FASHIONED MACARONI & CHEESE

3 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1 pkg. (7 oz.) elbow macaroni (1-3/4 cups), cooked, drained

PREHEAT oven to 350°F. Melt butter in large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add 1-1/2 cups of the cheese; cook until melted, stirring constantly. Add macaroni; mix lightly.
SPOON into 1-1/2-quart casserole; sprinkle with remaining 1/2 cup cheese.
BAKE 20 minutes or until heated through.

chop suey

• Boneless Chicken (cut in strips) 500 grams
• Brown Sugar 2 tsp
• Soy Sauce 4 tbspoon
• Chicken Stock (yakhni) 2 cups
• Bean Sprouts 2 cups
• Onion (cubed) 2 medium sized
• Garlic (fine chopped) 2 cloves
• Salt n black pepper (freshly ground) to taste
• Corn flour to thicken about 1 tbspoon dissolved in water
• Spring onion (for garnishing)
• Sesame oil 1-2 tsp
• Vegetable oil


Method:

Marinate chicken in brown sugar and soy sauce for about 1-2 hrs.
Heat some oil in a wok and stir fry the marinated chicken strips for 3- 5 min until they turn whitish. Add small amount of water into it about ¼ cup and cook. Once the water dries add garlic and onion and stir fry for 2 min. Then pour the Chicken Stock and let it come to a quick boil. Cook for some while then thicken with corn flour paste to your desired consistency. In the end add the bean sprouts. Stir well and turn off the flame. Bean sprouts should be crunchy so don’t cook once you add these in. Season it with salt and black pepper. Mix well. Your dish is now ready to serve !
For garnishing: Spring onion.

Mc Donald's fillet-o-fish sandwich

2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
pn Salt
2 Plain hamburger buns
2 Mrs. Paul's breaded-
Fish portions (square)
2 slices American cheese

1. In a small bowl, mix together the mayonnaise, relish, minced onion,
and salt and set aside. This is your tartar sauce.
2. Lightly grill the faces of the buns.
3. Cook the fish according to the package instructions. You can bake
the fish, but your sandwich will taste much more like the original
if you fry it in oil.
4. Divide the tartar sauce and spread it evenly on each of the top buns.
5. Place a slice of cheese on each of the bottom buns.
6. Place the cooked fish on top of the cheese slice on
each sandwich, and top off the sandwiches with the top buns.

Makes two sandwiches.

Easy Recipes Tuna Pasta Primavera recipe - 5 points

This is a great pasta recipe - filling, yet healthy. If it’s possible, please use fresh ingredients when preparing this!
Weight Watchers Tuna Pasta Primavera recipe
Makes 6 servings
Ingredients
8 ounces bow tie pasta, uncooked
2 (6 ounce) cans tuna in water, drained and coarsely flaked
1 cup English peas (preferably fresh)
1 lb asparagus, cut into 1 inch pieces
1/4 cup green onion, sliced
1 cup tomato, chopped and seeded
2 teaspoons olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
1. Cook the pasta according to the directions on the package; drain but reserve 3 tablespoons of the cooking water.
2. While the pasta is cooking, combine the peas and asparagus in a steamer basket over boiling water; cover and steam for about 3-4 minutes (or until the asparagus is crisp-tender). Drain.
3. Combine the steamed vegetables, green onion, olive oil and salt in a large bowl.
4. Add the pasta, the cooking water, tomato, and lemon juice; toss well.
5. Add the tuna; toss.
6. Sprinkle with pepper and serve.
WW POINTS per serving: 5
Nutritional information per serving: 281 calories, 5.3g fat, 4.6g fiber

Portobello Pasta Bowls recipe - 6 points

Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings
Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped
Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.
One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber

MACARONI HOT POT

INGREDIENTS


macaroni pasta- 2 cups
onions- 1 small, chopped
tomato- 2, chopped
bell peppers- 1, chopped
baked beans- 1 small tin (use HEINZ baked beans, it gives this macaroni its distinct taste)
tomato puree- 1/2 cup (optional)
tomato ketchup- 1/4Th cup
mayo- 1 cup
milk- 1 tbsp
grated mozzarella cheese- 1 cup
chilly flakes- to taste
oregano- to taste
garlic- 1/2 tsp
salt and pepper- to taste
olive oil- 1 tsp



METHOD

• Boil the macaroni as per the instructions.
• Heat olive oil in a pan. Saute garlic.
• Add chopped onions and saute.
• To this add chopped bell peppers and the chopped tomatoes.
• Saute till soft.
• Add the tomato puree and the baked beans. Mix everything well.
• Add the salt, pepper, oregano and chilly flakes.
• Add tomato ketchup. Cook for a few mins.
• Add the milk slowly, mixing well.
• Add the boiled macaroni and the mayo. Mix everything up.
• Turn off the heat. Add half of the grated cheese. Check for seasoning.
• Empty it out in an oven safe dish. Sprinkle rest of the cheese on top.
• Bake in the oven at 350 degrees, till the chesse melts.
• Let stand for a few minutes.

enjoy it with a salad, garlic bread, or all by itself.

SWEET AND SOUR VEGETABLES

You will need
Green bell peppers: 2
Potatoes: 3
Onions- 1
Carrot- 2-3
Cauliflower- 7-8 florets
Tomato- 3
Honey- 2 tsps
Chilli sauce- 1 tsp
Soy sauce- 1 tsp
Maggi hot and sweet tomato sauce- 2 tbsp (available in Indian store)
Wochestireshire sauce- 1/ 2 tsp
Salt- to taste
Pepper- 1/2 tsp
Red chilli flakes- 1/2 tsp
Sugar- 1/ 2 tsp
Garlic- 1 tsp
Oil- 1 tbsp
note: one can add any veggies. I just added the ones I had on hand. Zucchini, snow peas, broccoli etc. Can be added as well

You have to:

1. Dice the vegetables, into cubes.
2. Heat oil in a pan, saute garlic.
3. Add the cubed onions. saute.
4. Add the other vegetables, except the tomato.Add salt and saute.
5. Cover and cook for 10- 15 mins.
6. In a bowl, combine the honey, along with all the sauces, and the spices.
7. Add very little water. Mix well.
8. Add this sauce to the vegetables.Let it cook. mix well.
9. Add the tomatoes and cook on high heat, till vegetables become tender.
10. Check for seasoning. Here you will have to add a little bit of sugar, and spice if required.
11. Turn off the heat once the gravy comes together.
12. Garnish with cilantro.
13. Serve with steamed rice, or noodles.
enjoy.....

Chilli Gobi

Cooking and posting the snaps has always been quite easy...but the write up part was always put off for another day...for the day when the writing bug will bite me badly...and of late the bug has been too kind... it doesnt bite me at all!Probably it has understood the hibernatory mode that I am in...so just sleeps along with me peacefully...and now that I have compelled myself putting them into words...I'm caught by amnesia!!I forget my recipes...the reason being that I am the most unprofessional cook who just goes by the instinct of the moment....I dont go by memorised recipes and exact measure...very much like a typical Indian housewife...so when it comes to writing down...sometimes I get scared...and pray that my readers get it right....!!!I believe in trial and error...until we get it right....

Chilli gobi is a must in any fast food menu...I have no idea about its origin...and like many other Indian dishes I think each one of us has his/her own recipe for it...Last week we had some guests... I wanted to make some Gobi manchurian...my husband suddenly called me and said that the guests are supposed to arrive in another hour...a very bad joke by him....he wanted me to finish off things in time!!!....panic, panic, panic... Oh! I just cant work when people are around..I prefer my kitchen to be all shining n clutter free before the guests come...I had no time for Gobi Manchurian and so went for the easier Chilli Gobi..So here is what i did for my Chilli Gobi.

Ingredients

Cauliflower-250 grams-cut into florets
corn flour-3 tbsp
All purpose flour/maida-5 tbsp
Egg-1(Vegetarians may just add water)
salt-as reqd
white pepper powder-1/4 tsp
medium size Onion-1-chopped fine
Garlic-4- minced
ginger-1 1/2 inch- minced
Green chilies-2- chopped
soya sauce-1 tbsp
Maggi Hot and sweet chilli sauce-4tbsp
Colour-1/4 tp-optional
Capsicum-1 chopped(optional)
Limejuice-1 tbsp(vinegar can also be used)
Coriander leaves-chopped fine-2tbsp
Sugar-as reqd
Oil-as reqd

Method:

In a bowl beat egg,add the flours, salt and pepper to form a smooth batter.Add the cauliflower to the batter and turn them until it coats well. Now heat oil in a pan.When the oil is very hot, deep fry the florets until golden brown.Remove it and spread it on to a kitchen towel. Now in a little oil saute onion, ginger, garlic, green chilli.Once they let out a good aroma and when the onion has become limp, add capsicum. Saute for a couple of minutes. Add all the sauces,lemon juice/vinegar. Mix well.Now add the fried florets into it . Give a thorough mix until the sauce sticks to the florets well.Add sugar as reqd till you get that right balance of taste.Finally Garnish with chopped coriander leaves...In some hotels they are served even with a garnishing of chopped nuts and raisins..

Macaroni cheese

Macaroni cheese:
Macaroni 100gr
Butter 25gr
Grated cheese 100gr
Thin bechamel 500ml
Diluted English or continental mustard 1/4tsp
Salt,mill pepper
plunge the macaroni into a saucepan containing plenty of boiling salted water.
Allow to boil gently and stir occasionally with a wooden spoon.
Cook for approximately 15min and drain well in a colander.
Return to a clean pan containing the butter.
Mix with half the cheese and add the bechamel and mustared.
Place in an earthenware dish and sprinkle with the remainder of the cheese.
Brown lightly under the salamander and serve.
Thanks My friend I hope u love it