paneer manchurian

We are fond of indo-chinese food ,have tried veg manchurian ,gobi manchurian ( dry /gravy both )in the past so this time i wanted to try paneer manchurian.I had made chilli paneer which was a great hit in my family and so this is my another way of making paneer manchurian with gravy.I made paneer balls instead of  whole marinated fried paneer pieces for the gravy and it turned out super delicious.Actually its more or less like veg balls ,instead of vegetables i used  grated paneer for a change.The paneer balls itself on its own were very yummy and scrumptious,we also njoyed without adding them in the gravy just like a hot fried snack.My husband luved this indianised chinese paneer manchurian very much and will surely keep making it again and again,it was much easier and comfortable and less time consuming then making veg manchurian balls,whenever u feel like having ,manchurian and still lazy to buy so many vegetables and then grating or chopping it,you can surely go for this type of manchurian,i am sure you wont repent it ;).Sending this fusion of indo-chinese dish to priya's now serving ,for hosting the only-fusion recipes event started by pari of food delicious.

for approx 4-5 ppl
ingredients for paneer balls :
200 gms paneer,grated
2 tsps garlic-ginger paste
1-2 green chillies,chopped finely
1/4 cup finely chopped onions
2 tbsp cornflour
black pepper pwd or white pepper pwd to taste
salt  to taste
oil for deep frying

 ingredients for gravy :
1 tbsp cornflour
1 tbsp soya sauce
2 tsps chilli sauce
1 tsp vinegar
2 tbsp chopped ginger-garlic
salt to taste
sugar to taste
2 tbsp capsicum chopped
2 tbsp onions chopped
2 tbsp spring onions
1-1/2 cup vegetable stock or water
2 tbsp oil

method :
Add all the ingredients under paneer balls except oil ,together and make walnut size balls.Heat oil and deep fry in medium flame till brown in colour.Remove the paneer balls from oil and strain the excess oil on paper towel.Keep the fried paneer balls aside.
Heat 2 tbsp ,add onions,saute on high flame for 2 mins,add spring onions,capsicum ,ginger and garlic and stir fry on high for a min,add all the sauces,salt and sugar.Mix cornflour with very little water to make a thick paste.Add vegetable stock/water in vegetables and stir in cornflour paste continuosly till the gravy  gets  thicks ,simmer for a while.Add the paneer balls 10-12 mins before serving .

pls note :
1.while making paneer balls,make one ball and try deep frying it,if dosent break in oil that means its perfect and if it spread in oil then either ur oil is not too hot and ready for deep frying or u have to increase the amt of cornflour.Cornflour is used here as a binding agent and u can increase the quantity by adding 1 more tbsp .
2.Again in gravy u can adjust the thickness and quantity according to ur needs.If u want the gravy more thick make the cornflour paste more then the given quantity,or if u want to increase the gravy add some more water and boil for few more mins.Similarly if you dont want much gravy add less water and adjust the thickn ess of gravy by using cornflour.
3.Also you can skip capsicum / spring onions /onions in the gravy and just make plain with ginger-garlic flavour gravy.

chinese fried rice

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This chinese fried rice is in my continuation post of chilli paneer,it was to be posted long before but some other important drafts were posted in between,anyways have so many due incompleted drafts ,i really wonder when will post them :P, few of my friends wanted this recipe since long and so finally i am posting it today,hope u gals like it !This rice is off to akheela's festive rice event.

2 cups basmati rice/long grain rice soaked for half an hr.

1 cup cabbage,finely sliced

1 carrot julienne

1/2 capsicum thinly sliced

handful of french beans,cut diagonally

2-3 spring onions,finely sliced

2-3 cloves of garlic,finely chopped

2 tbsp chilli sauce (adjust acc to taste )

1 tbsp soya sauce

1-2 tsp vinegar

salt to taste

black pepper to taste

2 tbsp oil

method :

Cook rice in an open pan with 10 times more extra water,add little salt and oil in the pan.After the rice is done ,strain the water completely and pass through cold running water for few seconds,drain completely and keep aside.(dont overcook the rice and make sure you stir at intervals when cooking the rice,the rice grains should be seperated ).Heat oil in wok ,on high flame ,add garlic and all the vegetables,stir fry for 3-5 mins,add all the sauces,salt and pepper,mix well,add cooked rice and toss well.Serve hot with manchurian or on its own.

chilli paneer

Last friday i had some friends over dinner and my menu was completely chinese cuisine,i had made chilli paneer ,spring rolls,gobi manchurian (gravy),chinese fried rice,chinese haka noodles and to end with fruit custard with icecream,i and my husband ( my daughter just likes noodles ) just freak on chinese food and it was long i made all these stuff so planned a chinese meal ,also was just tired of making north indian food everytime for everyone who comes,specially my husband use to crib about the same cuisine everytime so this time for a change i switched over ;) .So to start with my first post of chinese menu ,here is chilli paneer recipe which i simply cherish and could not resist over eating,this recipe is my dear friend mamta's (verma)one of the famous dishes,its been so many times i had this at her place and also i made many a times before using her ingredients just some measurements are here and there ,otherwise its more or less the same ,i still miss her taste and infact all the food,i luv anything that she cooks ,when she was in US ..maybe 6-7 yrs back she use to write for bawarchi.com and her kaju korma recipe was quite famous but when she moved back to india she stopped writing and got busy in her daughter's schooling ..hats off  to our indian school education who gives so much of burden to young children and above all the competition that makes small kids/children to attempt suicide,its really shameful,but there is no other option and choices i guess ! Newaz,mamta im coming to india soon for this diwali and will definately land on bangalore especially to eat all  food made by you and ofcourse to meet u ;)..oops ..i hope she is not reading this otherwise she will kill me :-)Actually had written this post a couple of days back but was not sure to post as i just have this one picture ,infact have only one each pics of the whole dinner menu as was really in hurry and was busy cooking till last moment as i feel chinese is best when served immediately from the wok..hence could not click and arrange the plates nicely.Just not happy with my clicks this time :(

ingredients :

250 gms paneer,diced

1 cup cornflour

1/2 cup plain flour

1 tsp soya sauce

1 tsp vinegar

1 tsp chilli sauce

2 tbsp ginger garlic green paste

salt to taste

1 tsp sugar 

oil for deep frying

ingredients for the sauce :

1 onion chopped

1/2 capsicum chopped

1/2 cup spring onion ,sliced

1 tsp finely chopped ginger

1 tsp finely chopped garlic

2 tsp finely chopped green chillies ( adjuct acc to your taste )

1 tbsp vinegar

2 tbsp green chilli sauce ( adjust acc to your taste )

1 tbsp tomato ketchup

1 tsp black pepper pwd

1 tsp red chilli pwd

1 tsp sugar

salt to taste

2 tbsp oil

method :

Mix cornflour,plain flour and add little water to make a thick paste (batter),add soya sauce,chilli sauce,vinegar,salt,sugar,ginger-garlic-green chilli paste and mix well.Dip paneer pieces in the batter and coat well with the batter,deep fry on medium flame till brown in colour.Drain on paper napkin and keep aside.

Now prepare the sauce,heat oil on high flame,add garlic,ginger,green chillies,spring onion,onions,capsicum and fry on high for 2 mins,add soya sauce,chilli sauce,red chilli pwd,vinegar,salt,sugar,pepper pwd,tomato ketchup and mix well,lastly add fried paneer pieces and mix well,serve hot.
Sending this and the following recipes to jay's letz relish paneer event.
1.paneer butter masala

2.paneer paratha

3.mughlai paratha

4.paneer bhurji

spring rolls

Spring rolls are very famous appetizers in chinese cuisine and are loaded full of vegetables ,i have made the covering also many a times before(in india ),though here i have used ready store bought spring roll sheets which i found was quite effortless to make as earlier i felt spring rolls were tedious to make and were too oily but this is a great party idea when u are having less time in your hands ,we can also freeze before hand and then fry as and when required.

ingredients :
11/2 cups of vegetables( carrot,capsicum,cabbage cut into thin strips,french beans cut into diagonally)
1/2 cup spring onions finely sliced
1/2 cup boiled strained rice vermicilli noodles
10-12 ready (store brought) spring roll sheets
3 tsps soya sauce
1 tbsp green chilli sauce ( adjust according to the taste )
black pepper pwd to taste
salt to taste
1-2 tsps oil
method :
Heat the oil in a wok,add all the veggies and stir fry on high for 3-5 mins ( take care and do not over fry ,the vegetables should be little crispy ),add noodles,soya sauce,chilli sauce,salt and pepper,stir again for a min,cool this filling and keep aside.Place diagonally one sheet of spring roll on dry surface ,meanwhile cover the rest sheets with damp cloth to avoid drying,spoon the veggie filling on the corner and roll it once then fold in the two sides and roll again tightly and continuosly till the edge,seal the edge with water or maida and water paste well so that they dont break while frying ,deep fry the spring rolls till brown and drain out on a paper towel.Cut each roll diagonally in the centre and serve hot .

gobi manchurian

Gobi manchurian is my favorourite dish in chinese cusine specially if its crispy,i ususally feel its very time consuming to make this recipe at home and so why not better go to some hotel and have it :) but when i first time tasted gobi manchurian at one of my best friend's place who stays right on top of my apartment in bangalore i was highly impressed by her cooking,she is a lady who never gets bored of cooking and is so passionate about cooking that even at my home or rather any of our frends house she will directly barge into kitchen and start helping us with our cooking and giving new ideas,i really learnt a lot from her and her parties are just super faboulous which cannot be missed as the whole cooking preparation is done by herself and the varieties she keep cannot be  over seen ,even if there are around 25-50 ppl together at her party she will easily handle all and impress each and everyone by her culinary skills,this recipe is one of her recipes which i have taken from her and now i stick to this whenever im making gobi manchurian ,though i have made some variation in it according to my family tastes.

ingredients :
3 cups cauliflower florets
1 cup cornflour
1/2 cup maida (plain flour)
2 tbsp soya sauce
2 tbsp chilli sauce
2 tbsp tomato ketch up
3-4 green chillies finely chopped
2 tbsp finely chopped or grated garlic
2 tbsp grated ginger
sugar to taste
salt to taste
2 tsp red chilli pwd
1 tsp black pepper pwd
1 small onion finely chopped
1 cup chopped spring onions
1/2 cup finely chopped capsicum
oil
method :
wash and par boil cauliflower florets ( dont over cook it ).mix maida and cornflour adding ltl water to make a smooth paste.add half the measurements of sauces,half the measurements of ginger ,garlic,green chillies,salt,ltl sugar,1tsp red chilli pwd,pepper pwd and make a thick paste/batter.add in the cauliflower florets and mix well so that all the florets should coat the thick batter.deep fry the coated florets in medium flame till crisp ,drain on a paper napkin and keep aside.heat oil in a wok ,on the high flame add leftover greenchillies,ginger,garlic.fry capsicum,onions and spring onions keeping the flame high,add all the sauces,sugar,salt,red chilli pwd,leftover paste and fried cauliflower (gobi).mix well ,garnish with spring onions and corriander leaves and serve immediately.