DURUKA MANCHURIAN
WITH SWEET AND SOUR SAUCE
2 cup raw duruka, ground
2 medium size capsicums, finely chopped
1 cup carrot, grated
2 tablespoon cornflour
4-5 cloves garlic, minced
1 teaspoon ginger, minced
4 green chillies, finely chopped
A pinch of white pepper
Salt to taste
Oil to deep fry
For making gravy, you will need:
1 onion, finely sliced
1 teaspoon garlic, minced
1 tablespoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon chilli sauce
2 teaspoon sugar
1 teaspoon vinegar
1 teaspoon oil
Salt to taste
Combine all the ingredients in a big bowl.
Mix well and take little amount of oil in your hands.
Make small round or oval-shaped balls and drop few in hot oil.
Deep fry until turns into golden brown in color.
Remove on oil absorbent paper
To make the sauce, heat 1 teaspoon oil in a pan and sauté onion and garlic
Mix in soy sauce, red chilli sauce, sugar vinegar and salt to taste.
Add fried manchurian and cornstarch.
Stir well and serve.
KASHMIRI PULAO
2 cups basmati rice soaked in water for 30 minutes
1 inch cinnamon quill
1 teaspoon caraway seeds (shahjeera)
3 bay leaves
3 cloves
2-3 green cardamoms
2 black cardamoms
1 teaspoon fresh ginger, grated
1 teaspoon fennel powder (saumf)
2 pinches of saffron threads
2 tablespoon ghee
4 cups water
handful of sultanas & dried fruits
salt as required
10-12 cashews, roasted
10-12 almonds, roasted
10-12 walnuts, roasted
Heat ghee in a deep pan on a low heat, add all the whole spices and temper for 2-3 minutes
Add the ginger and fennel powder & stir.
Add the soaked and drained basmati rice and stir.
Add crushed saffron and sauté for a minute. Add water and salt.
Cover and cook rice for approx. 15 minutes
Once the water has evaporated, fluff with a fork
Add the roasted nuts & dried fruits
Replace lid and let sit covered for 10 minutes
CHICKEN KEBABS
500 grams chicken fillets, cut 1″ square
1 cup cornflour
1 teaspoon garlic, minced
2 cups ghee
1 teaspoon fresh ginger, minced
1 teaspoon black pepper
1 plastic bag
1. Soak chicken pieces in salt, garlic and ginger juice overnight
2. Put cornflour in the bag with little salt and black pepper.
3. Remove the chicken from the marinade, and add them to the bag
4. Shake the bag well with chicken, cornflour, salt and pepper in it.
5. Heat the ghee in a pan.
6. Then gradually add pieces of chicken and fry them till golden brown on high flame.
CHICKEN MUGHLAI MASALA
1 whole chicken, cut into cubes
1/2 teaspoon nutmeg
6-8 green cardamom pods
1 cup cooking cream
1 teaspoon black poppy seeds
1/2 teaspoon fenugreek seeds (Methi)
1 teaspoon coriander seeds ground
15 pieces cashews, crushed
10 pieces almond, crushed
2 only white onions, finely chopped
3 bay leaves
6 cloves fresh garlic, finely chopped
1/2 teaspoon hot masala
6 teaspoon ghee
1. Roast or dry fry the cumin, poppy, fenugreek seeds and grind into powder. Set aside.
2. In a pot on medium heat, fry the ghee, onions and garlic until brown.
3. Turn up the heat and add chicken and mix well
4. Add cumin masala, salt, coriander powder, bay leaf.
5. Simmer for 20 -30 minutes.
6. Add cream, 1/2 cup hot water and cook till water dries.
7. Add hot masala, nutmeg and cardamoms.
8. Cover and simmer for 15 minutes on simmer.
