Veg Machow Soup

Veg Manchow soup is one of the Indo-Chinese recipe that is very popular during winter season. It is a mixed vegetable soup mixed with mushrooms.

Ingredients

1. Mushroom - 1/2 Cup (Sliced) 
2. Carrot - 1/4 Cup (Finely Chopped) 
3. Beans - 1/4 Cup (Finely Chopped) 
4. Tomato - 1/4 Cup (Finely Chopped) 
5. Cabbage - 1/4 Cup (Finely Chopped) 
6. Capsicum - 1/4 Cup (Finely Chopped) 
7. Garlic - 1 Teaspoon (Finely Chopped) 
8. Ginger - 1 Teaspoon (Finely Chopped) 
9. Green Chili - 3 (Finely Chopped) 
10. Coriander Leaves - 1 Tablespoon (Finely Chopped) 
11. Corn Flour - 1 Tablespoon 
12. Tomato Sauce - 1 Tablespoon 
13. Red Chili Sauce - 1 Tablespoon 
14. Soya Sauce - 1 Teaspoon 
15. Vinegar - 1 Tablespoon 
16. Black Pepper Powder - 1 Teaspoon 
17. Cooking Oil - 2 tablespoon + 1/2 teaspoon 
18. Wheat Noodles - little 
19. Salt as per taste 

Direction/Method

1. Pour some water in wok. 
2. When the water is boiling, add 1/2 teaspoon of salt and 1/2 teaspoon of cooking oil. 
3. Add noodles into the water and boil them for about 70%. 
4. When the noodles are boiled, strain them. 
5. To ensure that the noodles don't get sticky, pour some cold water on top of them. 
6. When the noodles are not hot enough, deep fry them in hot cooking oil. 
7. Fry them until the color changes a little. 
8. When it is done, keep them aside. 
9. Next, in a pan, add 2 tablespoons of cooking oil and let it heat for some time. 
10. When the cooking oil is hot enough, add 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, 3 finely chopped green chili. 
11. Sauté them for few seconds. 
12. Add 1/4 cup of finely chopped beans and 1/4 cup of finely chopped carrot. 
13. Mix well and sauté them for about a minute. 
14. Add 1/4 cup of finely chopped capsicum, 1/4 cup of finely chopped cabbage, and 1/4 cup of finely chopped tomatoes. 
15. Mix well and sauté them for about a minute. 
16. Add 1/2 cup of sliced mushrooms., 
17. Mix well and sauté them for about a minute. 
18. Add 4 cups of water into this and mix them well. 
19. Cook them until they come to boil. 
20. If the soup has come to boiling then add 1 tablespoon of tomato sauce, 1 tablespoon of red chili sauce, 1 teaspoon of soya sauce, 1 tablespoon of vinegar, 1 teaspoon of black pepper powder, and salt as per taste, 
21. Add finely chopped coriander leaves. 
22. Prepare the corn starch by adding water into 2 teaspoons of corn starch. 
23. Mix it well and make a thin corn starch paste. 
24. Mix them well and cook them for about 2 to 3 minutes. 
25. After 3 minutes, stir it again. 
26. When you see the thick consistency of the soup, that's it, the mushroom and veg manchow soup is ready to be served. 
27. Before serving, break the fried noodles into small pieces. 
28. Garnish soup with fried noodles.

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Dry Fruits Laddu | Healthy Ladoo

Dry fruits laddu is a very good alternative for people who like to eat sweets but prefer to be on diet. Dry fruits laddu is also very healthy because of its ingredients such as dates and almonds.

Ingredients

1. Dates Seedless - 1 Cup
2. Puppy Seeds - 1 Tablespoon
3. Almonds - 1/2 Cup (finely chopped)
4. Pistachio - 1/2 Cup (finely chopped)
5. Cashew nuts - 1/2 Cup (finely chopped)
6. Ghee - 1 Tablespoon
7. Raisins - 1/4 Cup
8. Cardamom Powder - 1/4 Teaspoon

Directions

1. Add a cup of seedless dates into a blending jar.
2. Blend the dates into a coarse paste.
3. Transfer the coarse paste into a bowl.
4. In a hot pan, add 1 tablespoon of puppy seeds and fry them until the aroma comes out.
5. When the aroma comes out, transfer the roasted puppy seeds into a bowl.
6. In the same pan, add 1 tablespoon of ghee, 1/2 cup of finely chopped almonds, 1/2 cup of finely chopped pistachio, 1/2 cup of finely chopped cashew nuts and 1/4 cup of raisins.
7. Mix them well and fry them for about 3 minutes on a low flame.
8. Add the coarse dates paste.
9. Break and fry the dates until they become soft or release the oil.
10. Add roasted puppy seeds and 1/4 teaspoon of cardamom powder.
11. Mix well.
12. Switch off the flame and transfer the laddu mixture to a plate.
13. Grease your palm with the little ghee.
14. Before the mixture gets dried out, make the laddu quickly by taking a small amount of mixture and rolling them into laddu sized balls.
15. That is it. Healthy dry fruits laddu is ready to eat.

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Aloo Matar Paratha | Green Peas Potato Paratha

One of the classic Indian whole wheat bread that everyone loves to eat are parathas. How about I show you how to make Aloo Matter Paratha which is nothing but green peas and potatoes stuffed with little masala. 

You can also make just the aloo paratha or just the green peas paratha. But in this video, I'll mix them together along with some spices to give an unique twist while enhancing the taste of your parathas.

Ingredients

1. Potato (Boiled) - 1/2 Cup 
2. Green Peas (Boiled) - 1/2 Cup 
3. Cooking Oil - 2 - 3 Tablespoons 
4. Butter or Ghee - 2 Tablespoons 
5. Ginger Garlic Paste - 1 Teaspoon 
6. Green Chili Paste - 1/2 Teaspoon 
7. Onion (Chopped) - 1 Medium 
8. Turmeric Powder - 1/4 Teaspoon 
9. Red Chili Powder - 1 Teaspoon 
10. Coriander Powder - 1/2 Tesapoon 
11. Garam Masala Powder - 1/2 Teaspoon 
12. Coriander Leaves (Finely Chopped) - 2 Springs 
13. Wheat Flour - 2 Cups + 2 Teaspoon 
14. Salt as per taste 

Directions

1. First step, prepare the dough for paratha. 
2. To do that, add 2 cups of wheat flour and some salt in a bowl. 
3. Mix the flour and salt together. 
4. By the way salt is used to tighten the dough and obviously for taste. 
5. Create a small well in the flour and add water little by little to make a soft chappathi dough. 
6. You don't want to add too much of water, all at once. 
7. Keep kneading the dough until it becomes very soft. 
8. Add little more water if required. 
9. To ensure that the dough doesn't sticky, I’m going to add 1 tablespoon of cooking oil and knead the dough again for a minute. 
10. Ok, the paratha dough is ready, cover the bowl and rest it until we prepare the masala filling for the parathas. 
11. Now we will make the filling for the parathas. 
12. For which I've two main ingredients of this recipe - 1/2 cup of boiled potatoes and 1/2 cup of boiled green peas. 
13. I'll add them into a bowl. 
14. It is very important that you mash them well to remove any lumps. 
15. After that’s done. 
16. Take a pan and put it on a medium flame. 
17. In goes a tablespoon of cooking oil and a tablespoon of butter. 
18. Allow the butter to melt. 
19. We will then add 1 teaspoon of ginger garlic paste and 1/2 teaspoon of green chili paste. 
20. Saute them for few seconds until the raw smell comes out. 
21. Into this, add a finely chopped onion, sauté it for a minute until they have becomes little translucent. 
22. Throw in your spices, 1/4 teaspoon of turmeric powder, a teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. 
23. Give that a real good mix. 
24. Add mashed potatoes & green peas. Mix them well. 
25. Add salt as per taste and mix them well 
26. Lastly add finely chopped coriander leaves, and mix well. 
27. The paratha filling is ready. 
28. Back to the dough, grease your hand with a little cooking oil and knead the dough again for a minute. 
29. Divide the dough into lemon sized balls. 
30. Take the chapati roller. 
31. Sprinkle little bit of flour on top. 
32. Take a dough ball, and roll it to a small circle. 
33. Place a tablespoon of filling on top of it. Don't add too much of filling. Otherwise, the dough will tear and the filling will come out while rolling. 
34. Close the edges like this, and flatten them slightly with your palm to make them look like a bun. 
35. Sprinkle again a little bit of flour, and carefully roll the dough ball to a big circle. 
36. Take your time to roll them gently. Or else the dough will tear. 
37. If you see the filling coming out, just sprinkle the flour generously on it and keep rolling gently. 
38. Final step is to heat the stuffed paratha. 
39. Heat a tawa on a medium flame. 
40. Pour a tablespoon of cooking oil. 
41. When the oil is well heated, place the stuffed paratha in the center. 
42. When you see these small bubbles popping up, flip it other side. 
43. Place a butter cube on top, although it is optional. But these parathas tastes better with Butter. 
44. Pan fry them evenly on both sides. 
45. The delicious aloo matar paratha is ready. Serve these parathas for breakfast and sometimes for brunch and dinner with any pickles, chutney, sauce, raita, or just with curd. 

With practice, you too can make perfect parathas. Give it a try and let me know how it works out for you. 

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Baby Corn Masala

In this article, I'll show you how to prepare Baby Corn Masala.

Ingredients

1. Cooking Oil / Butter - 2 Tablespoons 
2. Baby Corn - 7 (half slit) 
3. Bayleaf - 1 
4. Cinnamon Stick - 1 Inch 
5. Cardamom - 2 Pods 
6. Cumin Seeds - 1 Teaspoon 
7. Onion - 1 (finely chopped) 
8. Ginger Garlic Paste - 1 Teaspoon 
9. Turmeric Powder - 1/4 Teaspoon 
10. Red Chili Powder - 1 Teaspoon 
11. Coriander Powder - 1 Teaspoon 
12. Cumin Powder - 1/4 Teaspoon 
13. Tomato Puree - 2 cups 
14. Salt as per taste 
15. Cashew nut paste - 1/4 cup 
16. Water 
17. Garam Masala Powder - 1/4 Teaspoon 
18. Kasuri Methi - 1 Teaspoon (Crushed) 
19. Coriander Leaves - Few (Finely Chopped) 

Directions

1. First, boil the baby corns in hot water. Instead of boiling these baby corns, they can be pan fried as well. 
2. In a pot with water on a high flame, add 7 baby corns which have been half slit
3. Add a little bit of salt as well. 
4. Boil these baby corns for about 8 to 10 minutes until they become little soft. 
5. In the meantime, prepare the masala for the curry. 
6. Add 2 tablespoons of cooking oil into a wok. 
7. When the cooking oil is hot enough, add a bay leaf, an inch of cinnamon stick, two pods of cardamom and 1 teaspoon of cumin seeds 
8. Sauté them until the aroma comes out. 
9. Add an Onion which has been finely chopped. 
10. Sauté the Onions until it becomes little translucent. 
11. Next, add a teaspoon of Ginger Garlic paste. 
12. Sauté them for a minute, until the raw smell comes out. 
13. Add 1/4 teaspoon of Turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of cumin powder. 
14. Mix them well and sauté for a minute. 
15. Add 2 cups of Tomato puree and salt as per taste. 
16. Mix them well. 
17. Allow them to cook for 2 to 3 minutes. 
18. If the baby corns are boiled then transfer them into a bowl.
19. Add the boiled baby corns into the masala mixture. 
20. Stir them well with the masala mixture. 
21. Close the wok with lid and cook it for about 8 to 10 minutes or until the oil separates. 
22. After 10 minutes,  open the lid and give it a good mix. 
23. Add 1/4 cup of cashew nut paste and using the same cup, add little water to adjust the consistency of the curry by adding little water. 
24. Give them a good mix and cook it for a minute. 
25. Add 1/4 teaspoon of Garam Masala powder and 1 teaspoon of crushed Kasuri Methi. 
26. Add few chopped coriander leaves. 
27. Mix them well and the Baby Corn Masala is ready. 

Serve it with your favorite Indian breads such as rotis, kulchas, naans, chappatis or pulkas.

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