SPICY MANCHOW SOUP / INDO-CHINESE CUISINE

 

Manchow soup is a very popular one from Indo-Chinese Cuisine as it has a hot and spicy taste. It may be veg or non veg. The origin of this soup is said to be Meghalaya which is well known for it's spicy cuisine.

This soup is dark brown in colour. It is prepared with finely diced vegetables, chicken or sea food (for non veg version) and sauces. Before serving some crispy fried noodles are added to it. 

Ingredients:

Cabbage ................ 1/4 

Carrot ................... 1/2

Mushrooms ......... 3-4

Capsicum / bell pepper ...  1/2

Radish ............................ 1/2

Spring onions ................. 1 or 2 

Ginger ........................... 1 " piece

Garlic ............................ 2-3 cloves

Red chilli sauce ............ 1/2 or 1 tbsp as you prefer

Dark soy sauce .............. 1 tsp (little less or more adjust while cooking)

Corn starch ................... 2 tbsps + 1 tbsp 

Salt ................................. to taste

Noodles ........................ 1 cup

Oil ............................... for cooking 2 tbsps and 1 cup for frying the noodles

Method:

1. Boil the noodles adding little salt. Drain them and set aside for cooling. Add little oil so that they don't stick and become mushy.

2. When they are cool enough sprinkle 1 tbsp of corn starch. Coat them well and separate them. 

3. Heat oil in a wok and deep fry the noodles adjusting the flame until crisp. Do not make them brown. 

4. Now dice all the vegetables that you are using very finely.

5. Peel and crush the garlic and ginger. 

6. In a wok heat 2 tbsps of oil and saute the ginger and garlic.

7. Next add the diced vegetables, white part of spring onions and toss them well. Keep a crunchy texture and do not over cook them.

8. Stir in the sauces and add salt carefully as the sauces already contain salt.

9. Dilute the remaining 2 tbsps of corn starch with water and add it to the vegetables.

10. Give it a stir and add 2 cups or little more water according to the consistency you like.

11. Give it a nice boil. Check the flavours and adjust if required. 

12. Add some spring onion greens towards the end. 

13. Serve the soup in individual bowls and garnish with crispy fried noodles and spring onions. 

14. Keep some extra noodles to add while having the soup. 

15. Make some fried rice as an accompaniment and enjoy a simple Chinese meal.

Yield - 2 servings.

 Check out the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " HOME MADE RESTAURANT STYLE FOOD " This was suggested by Aruna Saraschandra who blogs at Vasus Veg Kitchen 

This month I am paired with Kalyani Sri and she gave me RADISH and  CORN FLOUR (STARCH) as my secret ingredients. I chose to make this delicious Indo-Chinese Veg Manchow Soup which is my favourite.

Check out Kalyani Sri's Instant Pot Darshini Style Veg Pulao. It is so delicious.

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SAI THOOMA MEI GAJRUN / CARROT STIR FRY WITH GREEN GARLIC / WINTER SPECIAL SINDHI BHAJI

 

This is a simple carrot stir fry with fresh green garlic which is available only in winters. Even the carrots in winter are so fresh and juicy. This slow cooked stir fry really tastes amazing with the flavours of fresh garlic greens. This is a winter special sabzi from the Sindhi Cuisine. We usually serve it with rotis or dhodo (bhakri).

Ingredients:

Carrots -------- 2 large or 3 small

Green garlic .... 2 small bunches.

Tomato ............ 1

Green chillies .... 2

Oil ................... 3-4 tbsps

Turmeric powder .. 1/2 tsp

Cumin powder ....... 1 tsp

Coriander powder ... 1 tsp

Kasoori methi ........ 1 tbsp (you may also use fresh methi 1/4 cup)

Salt ................... to taste

Red chilli powder ... 1/4 tsp

Coriander leaves .... handful

Method:

1. Scrape the carrots and cut into small pieces.

2. Cut the tomato and the green chillies into small pieces.

3. Separate the white part of the garlic and dice it. Chop the greens and keep them separately.

4. Heat oil in a pan and add the white part of the garlic. saute it a bit.

5. When it changes the colour add the green chillies followed by the spice powders, salt and kasoori methi.

6. Maintain low flame so that the spices are not burnt.

7. Tip in the tomato pieces. Cover and simmer until tomatoes are soft. You can add 3-4 tbsps of water.

8. Now add the carrots, garlic greens and coriander leaves. Save some garlic and coriander for garnishing.

9. Cover the pan and cook on low flame. After 2 minutes open the lid and give it a stir.

10. Check the salt and add if required. 

11. Now cover and simmer again for 3 more minutes. If the carrot pieces are bigger then cook for 1 more minute or until done.

12. Finally add the remaining green garlic and coriander.

13. Serve it with rotis or bhakri.

Check out the video 

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MORINGA RICE / MASALA RICE WITH MORINGA GREENS

 This is a simple and quick rice preparation that can be made with healthy moringa greens. This is a nice way of incorporating the moringa leaves in your diet as they top the list among all the greens in the nutritional value. This one pot meal is very flavourful and can be enjoyed with curd or raita and papad.

Ingredients:

Cooked rice .......... 2 cups

Moringa leaves.... 1 cup

Green peas .......... 1/4 cup (boiled)

Cashew nuts ...... handful

Green chillies .... 1 or 2

Bay leaves ....... 1

Cinnamon stick ... 1" piece

Cloves .................. 4-5

Onion .................. 1 (chopped)

Turmeric powder .. 1/8 tsp

Cumin powder ..... 1 tsp

Salt ................... to taste

Oil .................. 3-4 tbsps

Method:

1. Heat oil in a pan and add whole spices.

2. Toss them a bit and add the cashew nuts. Fry on low flame until they are light brown. 

3. Next add the onions and saute until translucent.

4. Now tip in the washed moringa leaves.

5. Add the salt, spice powders and green chillies. Stir them well.

6. Next add the boiled green peas.

7. Stir and cook them a bit so that the flavours are well blended.

8. Now add the cooked rice and mix everything nicely.

9. Dish it out and enjoy with curd or raita and papad.

Check out the video

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HARE DHANIYE KI SABZI / FRESH CORIANDER GREENS STIR-FRY

 Fresh coriander also known as cilantro is generally used to flavour the dishes. Have you ever tried making an individual dish using it as a key ingredient ? If not then try out this preparation. It takes few minutes to make this and the taste is awesome. 

Ingredients:

Fresh coriander leaves .... 1 bunch (about 3 cups)

Besan / gram flour ......... 1/4 cup

Oil ................................. 3 -4 tbsps

Turmeric powder ........... 1/2 tsp

Green chillies ................ 2 - 3

Jaggery powder ............ 1 tsp (optional)

Mustard seeds .............. 1 tsp

Asafoetida ................. 2 pinches

Salt ............................ to taste

Method:

1. In a pan dry roast the gram flour until it gives out a nice aroma.

2. Cool it. Sift the besan and set aside.

3. Heat oil and add the mustard seeds and asafoetida.

4. When it starts spluttering reduce the flame and add the spice powders.

5. Stir them a bit and tip in the coriander leaves. Saute them a bit.

6. Add the salt and jaggery powder and stir.

7. Cover and simmer for half a minute.

8. Open the lid and add the besan. Give it a nice stir until it is well mixed.

9. Cover the pan and simmer for 40 to 50 seconds. 

10. Serve it with rotis or bhakris.

See the recipe video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is H - I chose Hara Dhaniya as my ingredient.

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Mutton Curry with Tamarind)

J - Jowar Ke Phulke ( Sorghum Flat Breads)

K - Karele Ki Bhurji ( Diced Bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong lentils with mustard greens )

N - Neembu Gud Ki Shikanji ( Indian summer drink with lemon )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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MORINGA DOSAS WITH MORINGA CHUTNEY

Try out the healthy South Indian breakfast of Moringa dosas with moringa chutney. A delightful and healthy option and a nice way of incorporating these nutritious greens in your daily diet.

Ingredients for Moringa Dosas Dosa Batter ... 2 cups or as needed Moringa leaves ... 1 cup Oil or ghee .......... to make dosas Ingredients for Moringa Chutney: Moringa leaves .... 1 cup Roasted gram ..... 1/4 cup Grated coconut ... 3 tbsps

Tamarind juice .... 1 or 2 tbsps (as you prefer) Green chillies ..... 1 or 2 Ginger ............... 1 small piece Salt ................. as needed Ingredients for tempering: Mustard seeds ... 1/2 tsp Cumin seeds ..... 1/2 tsp Asafoetida ............ 1 pinch Curry leaves ....... few Red chilli ................1 Oil ...................... 1 tbsp

Method:

Let's make the chutney first:

1. Transfer the moringa leaves into a pan and cook them with half cup water.

2. Cook them for few minutes until the water dries up.

3. Remove them in a bowl and let them cool.

4. Now put all the ingredients listed under the chutney column into a grinding jar.

5. Grind the chutney. You will not need to add any water as there is enough liquid content in the boiled moringa leaves and we have added tamarind juice too.

6. Check the salt and remove the chutney into a bowl.

7. Heat the oil for tempering in a small pan.

8. Add the tempering ingredients mentioned in the list and allow them to crackle.

9. Stir them into the chutney.

For Making Dosas:

1. Take dosa batter as required.

2. Wash the moringa leaves and chop them a bit.

3. Now the ratio of the batter and leaves can be 2 :1 or 3 :1 as you prefer.

4. Mix the leaves well into the batter.

5. Heat a tawa / griddle and make dosas.

6. Drizzle some oil or ghee and flip them until done.

7. Serve them with moringa chutney.

Check out the video

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KARIMEEN FRY / CRISPY FRIED PEARL SPOT FISH / SPICY KERALA KARIMEEN

 Karimeen fish is a very popular one from Kerala. (India). The English name is Pearl Spot Fish. It is usually fried whole with a spicy marination which is served as a snack in local eateries and toddy shacks. However it can also be cooked in the curry form.

Some known facts about this fish

•  Karimeen Fish enjoys the pride of being the official fish of Kerala state which was declared by the state government in the year 2010.  It is a highly nutritive fish. 
•  Along with a good amount of meat Karimeen also includes fat, phosphorus and calcium
• Karimeen fishes have the special ability to live equally in both pure and saline waters. They are mainly found in rivers, ponds, farm fields, canals and estuaries. 
• Apart from Kerala, Karnataka and Orissa are the other major states where Karimeen is found in India.

Ingredients

Karimeen ........... 2-3 (medium size)

Fennel or saunf powder ....... 1/2 tsp

Red chilli powder ................ 1 tbsp (or as you like)

Black pepper ....................... 1/2 tsp

Ginger garlic paste .............. 2 tbsps

Rice powder ........................ 1 tbsp

Lemon juice ........................ 1 & 1/2 tbsps ( you may use tamarind juice instead )

Salt ...................................... to taste

Curry leaf sprigs .................. 6-7

Oil ........................................ to fry as needed ( preferably coconut oil)

Method:

1. Clean the fish well. Remove the scales. Discard the gills and fins. Wash under running water thouroughly.

2. Make gashes on both sides.

3. Sprinkle salt and rub it well on the fish.

4. Squeeze out lime juice and rub it nicely.

5. Set it aside for 1 hour. This is the first marination.

6. In a bowl mix all the ingredients except oil. This is for the second marination.

7. After one hour wash the fish again to remove excess salt.

8. Rub the mixture (second marination) well on the fish including the gashes and inside the head.

9. Cover and set it aside until you are ready to fry. It is better to refrigerate the fish.

10. Heat oil in a flat bottomed pan to medium hot. Line it with curry leaf sprigs.

11. Place the marinated fish on them and cover the lid.

12. Fry on medium flame for 6-7 minutes on one side.

13. Flip the fish carefully and fry the second side for 3-4 minutes covered. 

14. The frying time may vary if the fish is larger in size. 

15. Remove it and serve hot. 

16. You can relish it like a snack or pair it with dal chawal 

Check out the video

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MORINGA CHEESE TOAST

 Cheese toast is a snack loved by everyone. You can enjoy it at any time of the day. This recipe is with a little twist. I have added moringa leaves to the cheese mixture. This way you can make your kids eat some healthy greens too. You may pair it with a bowl of soup and enjoy a hearty brunch.

INGREDIENTS Bread slices ... 2 or as needed Cheese ............ 1/2 cup (grated) Tomato ......... 1 small (remove the seeds and cut the fleshy part into small pieces) Moringa leaves ..... handful Onion ................... 1 small (finely chopped) Green chilies .... 1 or 2 (crushed) Pizza seasoning .... 1 tsp Butter .................. as required

METHOD:

1. In a bowl mix together grated cheese, chopped onion, tomato, green chillies and moringa leaves.

2. Add the pizza seasoning and salt as needed. Mix them well.

3. Butter the bread slices and spread the mixture on them.

4. Toast them in a pre-heated oven until done.

5. Serve them immediately.

Note: You can replace the green chillies with red chilli flakes also or skip adding them if you are making for kids.

Check out the video

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FLAX SEEDS PODI / SPICE MIX WITH ROASTED LENTIILS AND FLAX SEEDS

 

This is a flavourful podi mix made in Udipi / Karnataka  style with the goodness of flax seeds which are so healthy. This can be served with all the South Indian tiffin items like idlis and dosas. You can also relish it with hot steamed rice and ghee. 

What are Flaxseeds ?

• Flaxseeds, sometimes called linseeds, are small, brown, tan or golden-colored seeds. In fact, linseed, flaxseed or “flax seed” are different names for the same seed. 

Why we should include these in our daily diet ?

• These seeds a great source of dietary fiber; minerals like manganese, thiamine and magnesium; and plant based protein
• Health benefits of adding them to your diet include balancing blood sugar levels, reducing high LDL “bad cholesterol,” decreasing high blood pressure, promoting satiety and weight management, and contributing to gut/digestive health.
• To reap the most health benefits, experts usually recommend ground flaxseeds instead of whole flaxseeds.     

How to consume Flaxseeds ?

• They can be added to things like oatmeal, baked goods, coatings for meat, yogurt and more. Consume about two to three tablespoons of whole or ground flaxseeds (also called flaxseed meal) daily, or have about one to two teaspoons of flaxseed oil.

(Information Source - Google) 

Flax seeds podi with hot ghee or oil served with idli sambar

Ingredients:

Flax seeds .......... 1/2 cup

Urad dal / split black lentils .... 1/4 cup

Dry dessicated  coconut ............... 2 tbsps

Curry leaves ......................... handful

Tamarind .............................. 1 small piece

Dry red chillies .................... 5 

Cumin seeds ........................ 1 tsp

Kashmiri chilli powder .. 1 tsp

Jaggery powder ................. 1 - 2 tsps

Salt ................................... 1 tsp

Oil .............................. 2 tsps.

Method:

1. Dry roast the flax seeds until they start spluttering. Remove them in a plate.

2. Dry roast urad dal until you get a nice aroma. Add the cumin seeds in the end and quickly remove after roasting lightly.

3. Next roast the curry leaves and add dessicated coconut. Roast until crisp. Remove.

4. Heat 2 tsps oil and add the red chillies and tamarind on medium flame. Saute them until the tamarind gets softer in texture. Remove them.

5. Allow them to cool. Now add the salt, jaggery powder, and Kashmiri chilli powder. Mix them well.

6. Transfer them into a grinding jar and grind them to a slightly coarser texture.

7. Fill it into a dry jar after cooling.

Masala Rice with Flax Seeds Podi

 

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Healthy Recipes 

This month I am paired with Seema Doraiswamy Sriram who chose Salt and Red chillies as my secret ingredients. I made this flavourful and healthy podi using them.

My chosen secret ingredients for her were Cumin Seeds and Potatoes. She has made a delicious snack. Check out the Amaranth Cutlets. 

Check out the video

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