Ching's secret recipe Veg Manchurian

Ching's Secret Manchurian Sauce Recipes


Veg Manchurian

Serves: 1



Ingredients

3 tablespoon Ching's Secret Manchurian Sauce.
2 teaspoon corn flour
1 tablespoon whole wheat flour
50 g cabbage & 2 small carrots, very finely minced
1/4 tsp white pepper
Salt to taste
125 ml oil for frying
Chopped coriander leaves for garnishing

Method

Knead salt, pepper, 1 teaspoon corn flour, whole wheat flour & vegetable mince together without adding water.

Make small balls & deep fry until golden brown.

Heat wok (kadai/frying pan) on high flame.

Add 1/4 cup of water with Manchurian Sauce.

Bring to boil, add vegetable balls and simmer for 3-4 minutes.

Mix 1 teaspoon corn flour in 1/4 cup water and add to thicken the sauce.

Garnish with freshly chopped coriander leaves. Serve hot with Ching’s secret Veg Schezwan noodles.

Homemade Hyderabadi Haleem

Homemade Hyderabadi Haleem

Haleem (Persian: حلیم) is a thick Persian, Pakistani and North Indian high calorie dish. Although this dish varies from region to region, it always includes wheat, lentils and meat.

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste like consistency, with the taste of spices and meat blending with wheat.

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country. Haleem is available in Chennai at Mughal Zaika Restaurant, Kilpauk only during the month of Ramzan. I prepared it with very little oil. So oil is not floating on top and it's very tasty.

Ingredients

Lamb - 150 gm
Red lentil - 25 gm
Broken wheat - 25 gm
Channa dal - 25 gm
Urad Dal - 25 gm (washed)
Arhar dal - 25 gm
Ginger garlic paste - 30 gm ( 6 teaspoon )
Red chilli powder - 2 teaspoon
Pure ghee 50 ml ( or 1 tablespoon oil )
Turmeric powder - 5 gm
Curd - 30 ml
Green cardamom - 10 gm

Onion - 50 gm
Almond - 15 gm
Chironji - 15 gm ( optional )
Khus khus ( poppy seeds ) - 15 gm
Green chilli - 15 gm
Cooking oil oil -1 tablespoon ( In a pan, heat oil and fry 2 sliced onions until brown color )
Salt - 5 gm ( or to taste )

Method

Wash lentils. Add turmeric powder and ginger-garlic paste ( 2 teaspoon ) and boil until soft ( 1 cup lentils + 3 cups water and pressure cooking time 30 minutes ).

Wash broken wheat and soak for 45 minutes. Cook along with lentils. Roast almonds, chironji, khus khus and grind to smooth paste. Add to lentils.

Sauté meat with oil, ginger-garlic paste ( 2 teaspoon ), red chilli powder and curd. Cook till it is tender. Cool and shred into thin threads.

In a wide pan, heat ghee or oil. Add sliced onions and sauté till brown. Add ginger- garlic paste ( 2 teaspoon ) and cook further. Add lentil paste and shredded lamb and cook it on slow flame for 30 minutes till the oil floats on top.

Add ginger juliennes, browned onion, and slit green chilli as garnish and serve hot with any Indian bread of your choice.

Oven baked French fries

Oven baked French fries

Serves: 1 - 2

Ingredients

3 medium potatoes, peeled
1 teaspoon ( 10 ml ) oil
Tomato sauce for serving

Method

Wash and slice potatoes into thin and let stand in cold water for 30 minutes.

Drain out water and pat dry with paper towels.

Preheat oven ( OTG ) at 425 * F or 220 * C.

Grease a baking tray with 2 teaspoon oil, arrange sliced potatoes on baking tray and bake for 25 to 30 minutes or until golden color.

Serve immediately with tomato sauce.

Veg Balls in Garlic Sauce ( Ching's secret recipe )

Veg Balls in Garlic sauce - Ching’s secret recipe

Makes: 10 balls

Ingredients

For the Vegetable Balls:

1/2 cup grated carrot (4 small carrots )
½ cup cauliflower, grated
1/2 cup ( 8 French beans ) finely chopped French beans
3 - 4 tablespoon bread crumbs ( to make even sized balls )
1 tablespoon cornflour
1 teaspoon oil
Salt and black pepper powder to taste
Oil for deep-frying ( 150 ml oil )

For Garlic sauce:

2 teaspoon Smith and Jones Ginger Garlic paste ( or fresh and homemade )
1 teaspoon finely chopped small green chilli
2 teaspoon Ching's Secret Vinegar
2 teaspoon Ching's Secret Soy sauce,
2 teaspoon Ching's Secret Oyster sauce,
1/2 cup finely chopped spring onions whites,
2 teaspoon sesame oil
1/4 teaspoon pepper, crushed
1 teaspoon cornflour
1 1/2 tablespoons Ching's Secret Schezuan sauce

2 teaspoon sugar
1/4 cup water

Method

For veg balls:

Heat oil in wok and stir fry the vegetables for 2 -3 minutes. Turn of the gas and keep it aside to cool.

To these vegetables add salt, soy sauce, pepper powder, bread crumbs, corn flour and mix well. Do not add water .

Make small sized balls and deep fry in oil till they turn golden brown. Drain them in paper tissue and keep them aside.

Final preparation:

Heat oil in wok and add all ingredients of the Garlic Sauce. Keep stirring the sauce till it thickens.

Usually it takes 5-7 minutes. Dip veg balls into the hot garlic sauce just before serving ( or pour hot garlic sauce over veg balls ).

Garnish with finely chopped spring onion greens. Serve hot with noodles or fried rice.