Vegetable Manchurian with gravy

Ingredients:

For  vegetable balls:

1 cups finely chopped cabbage

½ cups grated carrot

¼ cup chopped onions

3 to 4 finely chopped garlic

2 tbsp corn flour

2 tbsp refined flour  (maida)

2 tsp black pepper powder

Pinch of food salt

Salt

Oil for deep-frying

For Gravy:

¼ cup finely chopped cabbage

2 tbsp finely chopped carrot

2 tbsp finely chopped onion

1 tbsp finely chopped garlic

2 tsp finely chopped green chilies

2 tsp finely chopped ginger

1 tbsp soy sauce

1 tbsp red chili sauce

1 tbsp corn flour (mixed with 1 cup of water)

2 tbsp oil

Salt to taste

Method:

For  vegetable balls:

Combine cabbage, carrots, onions, garlic, green chili, corn flour, plain flour, pepper, salt and food salt in a bowl, mix it well. Make small balls out of the mixture, sprinkle a little water to bind the mixture if needed. Deep fry in hot oil until golden brown.

For Gravy

Heat the oil in a pan. Add onion, garlic, green chilies and ginger and stir fry on a high flame for second. Add cabbage, carrot, soya sauce, red chili sauce, corn flour paste, salt and water as per needed and simmer for a few minutes. Just before serving, put the vegetable balls in the gravy and bring to a boil. Serve hot with brown rice.

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Celebrating Friendship Day, 

  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Vegetable Upama - Kara Bath

Hi friends, happy weekend to all. I start my day with this healthy south indian breakfast. 

Ingredients:

1 cup rava (semolina) 

1 cup boiled vegetable (carrot, beans, green peas)

¼ cup chopped onion

5-6 curry leaves

1 tsp mustard seeds

½ tsp fenugreek

1 tsp urad dal (split Black gram dal)

2 tsp fine chopped green chili

Pinch of asafoetida

1 tbsp oil

1 tbsp ghee

2 cups boiling water

Salt to taste

Method:

Heat the pan and add rava, roast it well without oil till nice aroma is released and keep aside for cooling.

Heat the oil and ghee in a pan add mustard seed, fenugreek, asafoetida and urad dal sauté for second. Add curry leaves, chopped onion and green chili cook for 2 minutes. Add boiled vegetables, roasted rava and salt cook for 2 minutes. Add boiling water and mix it well, cover and cook for 1-2 minutes or till done.Garnish with coriander. Serve hot with sambar or chutney.

click here to know kara chutney recipe(Onion Tomato Mint chutney)

Sending this recipe :  Dish It Out announcement and krithi's kitchen,  Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Singoda ni kheer – Water chestnut flour payasam – fasting food, Shravan maas special recipe

Ingredients:

2 tbsp singoda flour (Water chestnut flour)

1 ½ cup milk

2 tbsp sugar

Pinch of nutmeg powder

Almond slices for garnishing

Method:

Boil milk in a heavy bottomed pan, add singoda flour (Water chestnut flour) and sugar mix it well, taking care that no lump remains, cook on low flame. Add nutmeg powder. While stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almond slices, serve chilled.


Sending this recipe : Birthday special event ,Raksha Bandhan'event , 
Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's