Indian quick and easy recipes
Chicken Vegetables Manchurian
Chicken manchurian balls is the Indian Chinese cuisine ,its a combination of Chinese seasoning and Indian cooking techniques.
Manchurian is a fried meat balls cooked in chinese manchurian sauce ,these fried balls can be made of any vegetables or chicken
or any other ingredient of your choice.It can be served as a side dish with fried rice or noodles.
I have given it a little twist , prepared the balls with both chicken and vegetables together to make it more healthier.
Watch this recipe step by step and if you like it , please don’t forget to subscribe me on my
you tube channel and also leave back your valuable feedback.
Ingredients
For Manchurian balls
250 grams minced chicken/qeema
1/2 cup carrots finely chopped
1/2 cup cabbage finely chopped
1/4 cup capsicum finely chopped
1/2 cup spring onions
1 tbsp ginger garlic paste
1 egg
1 tsp black pepper powder
1 tsp red chilli powder
2 tbsp corn flour
2 tsp salt little
oil for frying
for Manchurian sauce
1 tbsp chopped garlic
1 tbsp chopped ginger
1 medium onion
2 tbsp soya sauce
1 tbsp chilli garlic paste
2 tbsp vinegar
1 cup water
2 tsp corn flour (3 for gravy)
little salt
2 tsp sugar
few spring onions whites
few spring onion greens
Oil for cooking
Direction || How to make the manchurian balls
Mix chicken with all the vegetables, ginger garlic paste, red chili powder and pepper powder.
Add one large egg ,salt and flour. Mix well. Set aside for at least 1 hour.
Heat oil and deep fry balls on a medium flame until golden.
Drain to a kitchen towel.
Direction || how to make Manchurian sauce
Stir in the corn flour with 3 tbsp water.
Heat pan and add 1 tbsp of oil
Fry ginger garlic ,chili garlic paste until aromatic. fry onions until transparent ,saute it for 2-3 mins.
Add 1 cup of water and let it boil for 1-2 mins, then add corn flour to the boiling water.
Stir the mixture well to avoid any lumps.
When the sauce begins to bubble, add the balls, spring onions and toss.
Cook for 5 to 6 minutes.
If the sauce becomes too thick, add very little water and cook.
Garnish with spring onions and serve it with fried rice.
Fruit Salad with lemon dressing
Fruit salad with lemon dressing is very healthy and perfect dish which can be served before lunch , dinner or as snacks.
The lemon citrus keeps the fruit from turning brown. It’s and amazing appetizer for your kids after school.
Do try this fruit salad ,I am sure you will love it.It’s just so hard to resist the taste of this flavorful and colorful fruit salad.
Preparation Time: 5 mins
Cooking Time: 0 mins
serves : 4 – 6
Ingredients for the Fruit Salad:
1 cup strawberries
1 cup grapes (any kind)
1 cup musk melon
1 big apple
2 bananas (the yellow kind)
For the Fruit Salad Syrup:
2 rounded Tbsp of honey
1 tbsp lemon juice
1 tsp lemon zest
Directions || How to prepare fruit salad with lemon dressing
Rinse and dry all of the fruit.
Don’t slice the fruit until you’re ready especially banana should be sliced at the end so avoid turning it brown.
Add grapes , strawberry,musk melons and apples in a bowl.
Add lemon juice, lemon zest and honey . Mix all the fruits with the syrup well.
Now add bananas at the end and mix all the fruits together.
Serve immediately.Keep refrigerated if not serving right away.
Coconut chutney
When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.
Ingredients
1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.
For tadka/seasoning
1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli
Direction || How to prepare Coconut chutney
Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.
Boondi raita (quick and easy yogurt dip)
Raita is a condiment from the Indian subcontinent, mostly an integral part of North Indian cuisine.
In western cuisine raita is mostly called as a side dish or dip, or a cooked salad.
Boondi is a Rajasthani snack food made from fried chickpea flour.
Boondi dipped in curd is know as boondi raita which is a simple and easy dish served with paratha or pulao.
Watch step by step how to prepare this flavorful boondi raita.
Preparation time : 15 mins
Cook time : None
Serves: 4
Ingredients
1 cup boondi plain Boondi
1 1/2 cups Curd chilled
1/2 Red chili powder
1/2 Roasted cumin powder
Salt to taste
few Coriander leaves, finely chopped for garnishing
Direction || How to prepare Boondi Raita
First warm water in a pan on stove.
Add boondi in a warm water and let it soak for 9 – 10 mins.
Drain this water and lightly press boondi in palms to squeeze out the excess water,be sure you don’t mash them
In a bowl, whisk the curd/yogurt till smooth,
Add boondi,1/2 tsp red chili powder, 1/2 tsp roasted cumin powder and salt and mix well.
Garnish with chopped coriander leaves. Serve chilled with paratha, pulao or biryani.
Vegetable Pulao simple and easy
Vegetable Pulao(In Urdu is pronounced pulao) or Pilaf(English term pilaf is borrowed directly from Turkish) is a rice dish mixed with vegetables cooked with spices adds and aromatic flavor to this recipe.
Vegetables like carrots, capsicum and French beans that are added in Pulao are very healthy and nutritious to eat.
It is so yummy and colourful that no one won’t resist a plate of this mouthwatering food and its also one of the kids favorite rice.
Preparation Time : 15 mins
Cooking Time : 30 to 35 mins
Serves : 4
Ingredients
300 gm basmathi rice or any fragrant rice
1 tbsp oil or ghee
1 bay leaf
6 cloves
6 black peppers
1 tsp garam masala powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 large onion thinly sliced
1 finely chopped tomatoes
2 green chilies chopped
1.5 tsp ginger garlic paste
1/2 cup sliced potato
1/2 cup finely sliced carrot
1/2 cup finely sliced capsicum
1/2 cup finely sliced green beans
1/2 cup green peas
1 cup dahi
salt as needed
2 ½ to 3 cups water (or as required)
Directions || How to make vegetable Pulao
1. Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
2. Chop all the veggies and slice onions.
3. Add 1 tbsp of ghee and Saute bay leaf , cloves and black peppers in hot oil until they sizzle.
4. Saute onions until golden brown.
5. Next add tomatoes and saute till tomatoes gets mixed well together.
6. Add all the veggies and saute for 2 to 3 minutes.
8. Next add ginger garlic paste and saute it until the raw smell goes off.
9. Add cumin powder,garam masala powder , cumin powder and turmeric powder and saute it well
10. Add 1 cup of Dahi , mix all the vegetables well in Dahi.Cover with a lid and Cook on a
low flame for 4 to 5 minutes.
11. Add drained rice and stir.
12 Add water,bring the water to a rolling boil.
13. cover with a lid Cook on low flame for 10 to 15 minutes or till the rice is well cooked..
14. Serve veg pulao hot or cold with a simple or boondi raita or gravy.
KomalFiesta 