Aloo Manchuria

For Deep frying

• Potatoes 4 medium sized (Cut into bite sized pieces)
• Soya Sauce 1tsp
• Chilli Sauce 1tsp
• Pepper Powder 1/2tsp (according to taste)
• Corn Flour 2tsp
• Ajnomoto Pinch
• Salt to taste

For Gravy

• Curd 2tsp
• Coriander
• Mint
• Green Chillies 2
• Ginger Garlic Paste 2tsp
• Garam Masala
• Red Color Pinch.

Method

• Mix the deep frying ingredients and keep it aside for 2 minutes. Deep fry them and keep it aside for later use.
• Grind all the gravy ingredients into a thick paste. Don't add a lot of water.
• Fry the gravy in 4 tsp of oil with curry leaves and garlic pods, till the gravy gets thick and a little oil should stand on top.
• Add the fried Potatoes into this gravy and fry on simmer for 4min

Onion Chutney

Ingredients:
Onions - 2
medium sized Dried red chilies - 6 nos
Black gram dal - 1 tbsp
Cilantro leaves - 1/2 bunch
Coriander powder - 2/3 tsp
Cumin powder - 1/4 tsp
Salt - acc to taste
Tamarind - half lemon sized

Oil - 1/2 tsp
For tempering:
mustard seeds - 1/8tsp
Cumin seeds - 1/8 tsp
Curry leaves - a sprig or two
Asafoetida - a pinch(optional)
Oil - 1 tsp

Method: Dry roast the black gram dal along with red chilies. Grind these into powder without adding any water. Chop the onions, fry them in the oil til they turn slightly brown and let them cool off a bit. Grind the dry mixture(black gram dal & red chilies) along with onions, cilantro leaves, coriander & cumin powder, tamarind and salt. Add a little water as needed. Heat oil in a pan. Add cumin & mustard seeds, when they start sputtering add asafoetida along with curry leaves. Pour this over the chutney and serve with hot rice or dosa

Badam Halwa

Ingredients:

Badam 100 gms
Sugar 4 cups
Ghee 30 gms
Cardamom 3
Milk 3 cups
Saffron - soak in a lukewarm milk



Directions:

Soak the Badam for 2 hours, peel the skin off and Grind them well with milk

Add the ground paste to a heated pan and bring it to a boil with a reduced flame

Add sugar and keep stirring till the halwa becomes thick ,add ghee while stirring then cardamom and finally add saffron.

Ugadi Pachadi

Ingredients:

Tamarind extract - 250 ml
Neem flowers - 5 gms
Raw mango - 50 gms
Coconut kernel - 50 gms
Sugarcane - 100 gms
Banana - 1/2
Salt to taste
Green Chilli - 2
Jaggery - 250 gms

Method:

Soak tamarind in warm water and make a thick extract. Keep it aside. Pluck the neem flowers and keep it aside. Cut raw mango, coconut kernel, sugarcane, grapes and banana into dices. Grate the jaggery. Mix jaggery and tamarind extract and make a paste, then add all the other ingredients and form a paste.

This is usually offered to the Gods during pooja and later everyone part takes this as prasadam and the first item to be eaten on Ugadi day.

Gongura Pachadi

Ingredients:
Gongura leaves - bunch
Garlic cloves -3/4
Dry red chillies - 10/15 (as per your taste)
Salt

Seasoning:
Oil 2-3 Red Chillies
Karipatta Mustard seeds
Urad dal
Channa dal
Asafoetida - a pinch

Preparation:
Wash the gongura leaves well and fry them in 3-4 tbsp of oil, till the leaves color changes to dark green in color.
Dry fry red chillies and keep them aside.
In a blender, grind roasted red chillies, gongura leaves and salt all together.
Now, for the seasoning heat 3-4 tbsp of oil, add mustard seeds, urad dal, channa dal, karipatta, mashed garlic cloves, asafoetida and red chillies. Now add this to the gongura pachadi.Enjoy with rice.

Gongura Pappu

Ingredients:
3/4 cup Toor dal (Kandi pappu)
1 cup chopped Gongura leaves
1 small Onion (Ullipayi)
1 Clove Garlic minced (Vellullipayi)
Salt as per taste (Uppu) 1 tsp
Red chilli powder (Karam)
a pinch Turmeric powder (Pasupu)
For tempering:

1 tsp Oil 1/2 tsp Urad dal (Minappappu) 1/2 tsp Mustard seeds (Aavalu) 1/2 tsp Cumin seeds (Jeelakarra) 1 Red chilli chopped (Endumirapakaya) a dash of Hing (Inguva)

Method:
1. Wash and pressure cook dal with gongura leaves until 4 to 5 whistles. It takes more time for dal to cook with gongura leaves as they are sour. 2. Let the cooker cool and now remove the whistle. In a seperate pan heat a tsp of oil add the tadka ingredients along with minced garlic. Let them splutter and when they turn golden brown in colour add chopped onion. 3. Saute onion until it turns transluscent. Now add the cooked dal, salt, turmeric and red chillie powder and cook for 5 minutes. Serve with hot rice or phulkas, it tastes great with either of them.

Cauliflower Manchuria

Ingredients:

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method:

1. In a large bowl, combine the chapati atta, rice flour, cornflour, baking powder, salt, soy sauce, 1 tbsp garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tbspn green chilli paste.

2. Mix well with water, till you get the consistency of thin batter.

3. Heat oil in a deep frying pan. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

4. In a open pan, add some oil and when it smokes add the chopped onions and fry only till they start becoming brown, add the remaining garlic and ginger paste and fry till golden brown.

5. Now add the chopped garlic and green chilli paste and fry for a minute.

6. Add the soy souce and stir for a minute.

7. Bring down the heat and then add the cornflour-water paste and the red coloring.

8. The mixture will start to thicken. keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

9. Take this mixture from the heat and pour it onto the fried caulilower.

10. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy. It all depends on how you like to eat the cauliflower manchurian soft or crispy.

Serve hot.