Babycorn Manchurian

When we think Indo-Chine cuisine, we often can't go without thinking about varities of Manchurians! A tangy, spicy treat that pairs amazingly with Indo-Chine Fried Rice or Noodles.

Babycorn, being so versatile, works wonderfully with the strong flavours of ginger, chillies, tomato and soy sauce. Here it is, my version of BABYCORN MANCHURIAN:

Ingredients: About 10 Babycorns chopped into halves. For the batter, 1 tbsp corn flour, 1 tbsp rice flour, 1 tbsp plain flour, 1 tsp turmeric powder, 1 tsp garlic paste, 1 tsp chilli powder, 2 tbsp yogurt/curd. 

For making the Sauce, 1 tbsp tomato ketchup, 2 tbsp soy sauce, fresh chopped chillies as per taste, 1 tsp garlic, 1 tsp ginger, 1 onion chopped, a few curry leaves, coriander or chives for garnish. 

Make: 

1. Make a thick batter using the flours, spices and yogurt. It should be thick enough to give a nice coating to the Babycorn. Dip Babycorns into the batter and deep fry OR pan fry with just a little oil - either way will provide crispy coated Babycorns.

2. In another pan, make the Manchurian sauce. Saute in a little oil, chillies, ginger, garlic, onion and curry leaves. Add soy sauce and ketchup, cover and simmer for a few minutes.

3. Pour in the crispy coated Babycorns into the sauce and toss gently. Garnish with coriander or chives, sprinkle chilli powder if desired. Enjoy hot!!

Corn Flakes Mixture - Spicy & Crunchy

Healthy snacking definitely does not have to be boring! A great way to enjoy delicious healthy snacks is to skip the deep frying. This addictive treat is exactly that and oh soooo yum!

Here is my version of CORN FLAKES MIXTURE:

Ingredients: 4 cups normal (or gluten free) Corn Flakes cereal, 3-4 sprigs curry leaves washed & dried, 1/4 cup peanuts, 1/4 cup cashews, 1/4 cup coconut flakes, 1 tsp salt, 1 tsp sugar. 

For spice tempering - 1 tbsp channa daal/urid daal, 1 tsp mustard seeds, 1 tsp turmeric powder, 1 tbsp chilli flakes, a little olive oil.

Make:

1. In a wide non stick pan, saute all the spices for tempering in low flame. Add peanuts, cashews and coconut flakes, continue to mix in low flame until they start to turn golden.

2. Add in the curry leaves and corn flakes. Mix gently then add salt and sugar. Continue lightly stirring in low flame for about 10 minutes or until there is a lovely roasted aroma. The corn flakes will be extra crunchy and golden brown. 

Take off heat and cool completely before storing or serving with a nice cuppa!

Moong Dal Dosa - No Fermentation quick Dosa

Weekend breakfasts for us often involve delicious South Indian delicacies and Dosa is a popular one! There are so many different variants of Dosa but I especially like trying versions that do not require the long fermentation process.

Moong Dal (split yellow lentil) is a healthy, high protein ingredient which makes some seriously good, crispy yummy Dosa! The best benefit is no soaking-grinding-fermenting long process, not to mention its low GI qualities.

Here it is, my version of Moong Dal Dosa:

Ingredients: 1.5 cups Moong Dal, 4 to 5 tbsp rice flour, 1 tbsp crushed ginger, pinch of baking soda, salt to taste.

Make:

1. Wash and soak the Moong Dal for about 4 hours (or overnight if wanting to make Dosa for breakfast)

2. After soaking, transfer the Moong Dal into a grinder, add the rice flour, ginger and salt. Add water to adjust consistency and grind into a smooth batter.

3. Add a pinch of baking soda, mix and let the batter rest for 10 minutes.

4. On a hot pan, ladle the batter and make delicious crisp Dosas.

Enjoy hot with your favourite chutney or sides! 

Pav Bhaji - Indian Street Food Style

A very popular Indian street food and sure to please even the fussiest of eaters with its beautiful blend of spice, vegetables and bread. Pav Bhaji is so quick and easy to prepare and can be enjoyed as a snack or main meal. With a squeeze of fresh lemon, its sure to make mouths water!

Ingredients: 

Bread rolls of your choice, peas, carrots and potatoes cut into small cubes, tomato paste, chopped onions, chilli, cumin seeds, salt, pav bhaji masala, few tablespoons oil, fresh lemon and butter.

Make: 
1. Pressure cook all of the chopped vegetables or cook in a pan until soft and mashable.

2. In a pan heat oil and add cumin seeds, chilli, onion and lightly fry. Add all of the cooked vegetables and cook for 10 minutes, adding as much tomato paste as needed to make a nice gravy. Also add during this process, the pav bhaji masala, salt and some butter. 'Bhaji' is ready!

3. Spread butter generously on bread rolls and roast on a pan until mildly crisp. 'Pav' is ready! 

BEETROOT PAV BHAJI option! To make this delicious treat healthier, just add some grated Beetroot into the mix of veggies. All else the exact same method.

Serve with chopped red onion and enjoy hot with a dash of lemon :)

Zucchini Spinach Chutney/Dip

Healthy chutneys and dips are so easy to create at home and even easier to disguise all sort of unpopular healthy ingredients especially when it comes to kids! 

My Zucchini Spinach Chutney is so loved at home, and the little one doesn't even know there's loads of Zucchini in it, as it's just called the "Green Chutney"! 

Here it is, Zucchini Spinach Chutney/Dip:

Ingredients: 1 medium size Zucchini, 1 to 2 cups Spinach leaves, 1 onion chopped, chilli flakes, 1 tsp cumin seeds, garlic if desired. If tempering, 1 tbsp olive oil, 1 tsp urid daal, 1 tsp mustard seeds, handful curry leaves, salt.

Make: 

1. In a nonstick pan, saute in a bit of oil, the onion, chilliflakes, garlic. Add chopped Zucchini and Spinach leaves along with salt to taste. Stirfry until well cooked and let it cool to room temperature.

2. Transfer the whole mixture to a grinder and grind into a smooth paste. Do not add any water. Transfer to a serving bowl/dish.

3. If tempering, saute the olive oil, urid daal, mustard seeds and curry leaves and pour on top of the chuntey.

Serve warm with your favourite sides or use as a dip for breads. Enjoy!