Dry Vegetable Manchurian

Recipe of deep fried vegetable balls tossed in soy and chilli sauce

·         Preparation Time : 10-15 minutes

·         Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS

·         1 medium Cabbage, grated

·         ¼ small Cauliflower, grated

·         1 medium Carrot, grated

·         2-3 Green chillies, finely chopped

·         10-15Garlic cloves, finely chopped

·         1 ½ inch Ginger, finely chopped

·         Salt to taste

·         1/4 cup refined flour (maida)

·         4 teaspoons Dark soy sauce

·         1 tablespoon + to deep fry Oil

·         2 inch stalk Celery, chopped

·         1 teaspoon Cornflour/ corn starch

·         1 Cup Vegetable stock

·         1/2 teaspoon Black pepper powder

·         1 teaspoon Vinegar

·         1/2 teaspoon Sugar

·         2 stalks Spring onion greens, finely chopped

Recipe                                                                                      

·         Heat adequate oil in a kadai.

·         Mix all vegetables together cabbage, carrot, cauliflower, green chillies, garlic,   ginger, salt, refined flour and 2 table spoon soy sauce well.

·         Shape into small balls, roll in corn flour and deep fry till golden and crisp.

·         Heat 1 table spoon oil in a non-stick pan.

·         Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.

·         Dissolve corn flour in 2 table spoon water. Add vegetable stock to the pan and simmer for 1-2 minutes.

·         Add corn flour mixture, pepper powder, vinegar and sugar and mix well.

·         Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

·         Add half the spring onion greens and mix.

·         Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Spinach Soup

Spinach Soup 

Spinach contains an impressive range of active substances which are indispensable to the body. In its structure we find mineral salts (sodium, potassium, calcium, phosphorus, magnesium, sulfur, iron, zinc, manganese, iodine, copper), vitamins (C, B1, B2, B6, PP, E, K, folic acid, vitamin A), chlorophyll, amino acids such as arginine and lysine, but also lipids, protides, glucides and fibbers.

 Preparation

·         Time: 20 Mins.

·         Serves: 3-4 persons

Ingredients:

·         1 big bunch of washed spinach

·         1 medium-sized boiled and mashed potato

·         1 medium-sized onion

·         1-2 green challis

·         1 tbsp butter

·         1/2 tbsp cornflour

·         Pinch of nutmeg powder

·         1″ cinnamon stick

·         Salt to taste

·         1 cup milk (skimmed)

·         Garnish with cream (optional)

Recipe:

·          Heat butter in a pan.

·         Add the onions and sauté for 3-4 minutes.

·         Add the spinach leaves along with green chilies and sauté for another 2 minutes.

·         Add 4 cups of water. Let it cook till the leaves turn tender, approx 3-4 minutes.

·         Cool, strain and puree the spinach-onion mixture along with mashed potato.

·         Add milk to the pureed spinach and cinnamon stick and simmer it on medium heat.

·         Add salt and nutmeg powder and mix well. Simmer for about 8-10 minutes.

·         Serve hot

Garnish: with Cream