VEGETABLE MANCHOW SOUP

A fabulous Chinese soup that is easy to make and quite filling. Preparation Time : 30 minutes Cooking Time : 15-20 mins Servings : 4 INGREDIENTS Carrot, finely chopped 1 medium Cabbage, finely chopped 1/4 small Green capsicum, seeded and chopped 1 medium Tofu, finely chopped 50 grams Mushroom, finely chopped 3-4 Oil 2 tablespoon + to deep fry Noodles, boiled 1 cup Spring onions, finely chopped 2 Garlic, finely chopped 10-12 cloves Ginger, finely chopped 1/2 inch piece Green chillies, finely chopped 2 Vegetable stock 4-5 cups Salt to taste White pepper powder

1/2 teaspoon Red chilli sauce 1/2 tablespoon Dark soy sauce 2 tablespoons Cornflour/ corn starch 3 tablespoons Vinegar 1 tablespoon Spring onion greens, chopped 1 stalk METHOD Finely chop all the vegetables and keep asideHeat sufficient oil in a wok and deep fry the boiled noodles till golden and crisp. Heat two tablespoons of oil in a deep pan. Add spring onions, garlic, ginger and green chillies. Saut for a minute and add carrot, cabbage, green capsicum, tofu, mushrooms and vegetable stock or water. Stir and add salt and let the soup come to a boil. Add white pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles

BAGHARE BAINGAN - ROYAL HYDERABADI COOKING

Hyderabadi style stuffed eggplants Preparation Time : 30-40 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Baby brinjals 250 grams Onions 2 medium Ginger 1 inch piece Garlic 6-8 cloves Curry leaves 1 sprig

Coriander seeds 1 1/2 teaspoons Sesame seeds (til) 1 1/2 tablespoons Peanuts 2 tablespoons Cumin seeds 1/2 teaspoon Poppy seeds (khuskhus/posto) 3/4 teaspoon Dry coconut (khopra), grated 1 tablespoon Fenugreek seeds (methi dana) a pinch Turmeric powder a pinch Red chilli powder 1/2 teaspoon Jaggery (gur) or sugar 1/2 teaspoon Tamarind pulp 2 tablespoons Oil 1/2 cup Salt to taste METHOD Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. Peel, wash and quarter onions. Dry roast on a tawa till they turn lightly brown and soften. Peel, wash and roughly chop ginger and garlic. Wash curry leaves and pat them dry. Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, khopra and fenugreek seeds till they begin to change colour and give out a nice aroma. Grind together

roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this mixture into the slit brinjals and reserve the remaining mixture. Heat oil in a kadai, add curry leaves and saut for a minute. Add the stuffed brinjals and saut for about ten minutes. Add the reserved masala mixture and mix gently. Add half a cup of water, cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface. Serve hot.

BHARE BAGHARE TAMATAR- ROYAL HYDERABADI COOKING

Tomato stuffed with mushrooms, paneer and capsicum - a must try Preparation Time : 30 minutes Cooking Time : 35-45 minutes Servings : 4 INGREDIENTS Tomatoes 8 medium Unsalted butter 1 1/2 tablespoons Button mushrooms, chopped 5-6 medium Cottage cheese (paneer), grated 1/2 cup Processed cheese, grated 3 tablespoons Red capsicum, seeded and chopped 1/2 medium Fresh coriander leaves, chopped 2 teaspoons Green chillies, chopped 2 Cashewnuts, halved 12 Salt to taste Raw peanuts, shelled 3/4 cup Oil

1 tablespoon + to deep fry Onion , sliced 2 medium Mustard seeds 1/4 teaspoon Cumin seeds 1/4 teaspoon Caraway seed (shahi jeera) powder 1/2 teaspoon Curry leaves 8 Ginger paste 1 1/2 tablespoons Garlic paste 1 tablespoon Tamarind pulp 1/4 cup Red chilli powder 1 teaspoon Turmeric powder 1/2 teaspoon Coriander powder 2 teaspoons Roasted cumin powder 1/2 teaspoon METHOD Remove eyes of the tomatoes and blanch in salted boiling water for half a minute. Drain and peel skin. Cut from the top, scoop out the seeds to make cups and set aside. Heat butter in a pan and saut mushrooms until all moisture dries up. Remove and cool. Take paneer in a bowl. Add mushrooms, cheese, red capsicum, coriander leaves, green chillies, cashewnuts and salt and mix well. Stuff this mixture into the tomato shells and set aside. Roast peanuts, cool and grind into a fine paste using a little water. Heat sufficient oil in a kadai and deep-fry onions till golden brown. Drain and place on an absorbent paper. Heat one tablespoon oil in another kadai, add

mustard seeds, cumin seeds and caraway seeds and saut till they splutter. Add curry leaves and saut for half a minute. Add ginger paste and garlic paste and saut until lightly browned. Stir in the tamarind pulp and saut for three to four minutes on medium heat. Add fried onions, red chilli powder, turmeric powder, coriander powder and cumin powder and continue to saut till oil surfaces. Add peanut paste and saut until the mixture leaves the sides of the pan. Add three cups of water and salt, bring to a boil and reduce heat. Add the stuffed tomatoes and simmer for four to five minutes ensuring that the tomatoes remain firm. Serve hot.