Babycorn Manchurian

Baby Corn Manchurian in Marathi

Time: 25 minutes
Makes: 2 to 3 servings

Ingredients:
20 baby-corns
1/4 cup green bell pepper, julienne
1/4 cup onion, julienne
3 tbsp Corn flour
1 green chili, finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 tsp soy sauce
1 tsp vinegar
2 tsp oil + oil to deep fry
salt to taste
2 tbsp green part of spring onion, finely chopped

Method:
1) Cut baby-corns into 1 inch pieces. Take a small bowl Add 2 tbsp corn flour and little water. Make a thin paste. Add little salt.
2) Dip baby-corn pieces in corn flour paste. Deep fry until light brown.
3) Take a medium pan. Add 2 tsp oil. Saute ginger-garlic paste and green chili. Add onion and bell pepper. Saute for couple of minutes. Add 1/4 cup water, soy sauce and salt.
4) Take a small bowl. Add 2 tbsp water and 1 tbsp corn flour in it and make a paste. Add this paste very little at a time to the pan. Also add some vinegar. Mix well. Add fried baby-corns. Mix well. Make sure all baby-corn pieces are well coated.

Chili Garlic Tofu

Chili Garlic Tofu in Marathi

Time: 25 minutes
Serves: 2 persons

Ingredients:
5 oz firm tofu
1 tbsp Corn starch
4 tsp Oil
1 tsp Garlic paste
1 tsp Ginger paste
2 tsp chili garlic Sauce
1/4 cup Green part of spring onions
1/4 cups onion, medium cubes (Separate each layer of onion and then cut)
1/4 cup bell pepper, medium cubes
1 tsp soy sauce
1/2 tsp vinegar
Salt to taste

Method:
1) Gently press the tofu to remove excessive water. It shouldn't get crumbled. Cut into 1 inch cubes. Sprinkle corn starch on tofu cubes.
2) Take a medium pan. Add 1 tbsp oil and shallow fry tofu over medium-high heat. Turn tofu cubes with a tong to brown all the sides. Remove shallow-fried tofu cubes into a plate.
3) In the same pan add a tsp of oil. Saute ginger-garlic sauce. Add soy sauce, onion and bell pepper. Sprinkle salt. Saute for a minute. Onion and bell pepper should stay crispy.
4) Mix 1 tsp corn starch and 3 to 4 tbsp water. Add it to the pan. Add chili garlic paste and vinegar. Mix well.
5) Add shallow fried tofu cubes. Mix gently. Cook for a minute, serve hot.

Tip:
1) The above recipe can be prepared as a gravy dish. In step 4, mix 1 tbsp corn starch in 1/2 cup water and add it along with chili garlic sauce. This gravy can be eaten with white rice.

Paneer Lollypop

Paneer Lollypop in Marathi

Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry

8 to 10 ice candy wooden sticks OR baby corns

Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.

Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.

Noodles Thin Soup

Noodles Thin Soup in Marathi

Time: 20 minutes
Servings: 3 to 4

Ingredients:
2 to 3 Mushrooms
3 Tbsp Carrot, Julienne
3 tbsp Capsicum, Julienne
2 tbsp cabbage, finely chopped
2 to 3 baby corn, cut into 1 inch pieces
1 green chili, finely chopped
1.5 tsp garlic paste
1 tsp oil
4 cups vegetable stock
30 grams Noodles
1/4 tsp white pepper powder
1 tsp vinegar
1 stalk spring onion, Keep white and green part separate, chop finely
Salt to taste

Method:
1) Boil sufficient water to cook noodles. Add 1 tsp salt to the water. Add noodles in boiling water. Cook the noodles and add to cold water after cooked completely.
2) Heat oil in a wok. Add green chili and garlic paste. Saute carrot, capsicum, cabbage, baby corn, white part of spring onion and mushrooms for couple of minutes. Add vegetable stock and let it boil.
3) Once stock starts boiling, add vinegar, and salt to taste. Boil for couple of minutes. Add noodles and cook for a minute. Sprinkle white pepper powder.
serve into the soup bowl. Garnish with spring onion. Serve hot.

Tips:
1) If vegetable stock is not available, use water. OR you may use any other type of stock like chicken stock.

Chinese Noodles Frankie

Noodles Franki in Marathi

Make the following Recipe kids friendly - See tip below

Time: 40 minutes
Yield: 6 to 8 medium Frankie

Ingredients:
For Stuffing
1 medium noodles cake (50 to 70 grams)
1 cup cabbage, thinly sliced
1/2 cup carrot, thinly sliced (make very thin strings)
1 small bunch of spring onions
1/2 cup capsicum, thinly sliced
1 tsp oil
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, finely chopped
1 tsp red chili sauce
1 tsp green chili sauce
1/2 tsp soy sauce
salt to taste
For frankie Wrap
3/4 cup Maida
2 tbsp oil
salt to taste

Method:
1) Boil around 4 cups of water and cook noodles as per instructions given on the packet. Once noodles are done. drain the hot water and immediately add cold water.
2) Heat oil into a pan. Add ginger-garlic paste, green chilies. Saute for 5 seconds. Then add capsicum, carrot and cabbage. Also add red chili sauce, green chili sauce, soy sauce and salt to taste. Mix well. Do not cook for longer. We need vegetables crispy. Add noodles and toss well. Transfer the mixture into another bowl. Do not keep it in the hot pan, noodles will become sticky.
3) Add 2 tbsp oil and 1/2 tsp salt into maida. Knead the dough by adding water. Make very soft dough. Also use some more oil to make it soft and pliable.
4) Divide the dough and the stuffing into 6 equal portions. Dust the dough ball with some dry maida flour. Roll it to a nice thin circle. Roast both sides over heated tawa.
5) Spread 1 portion of the stuffing at the middle line of the circle. Wrap the stuffing by pulling two sides. Press with spatula. Serve hot with Tomato ketchup.

Tips:
1) To make the above recipe Kids friendly, do not add chili sauces and green chili. Instead, use tomato ketchup.

Manchow Soup

Manchow Soup in Marathi

Time: 25 to 30 minutes
Servings: 3

Ingredients:
1 Tbsp oil
5 garlic cloves, finely chopped
1 inch ginger piece, finely chopped
1 to 2 green chilies, finely chopped
1 cup finely chopped vegetables:- green bell pepper, carrot, mushrooms, white part of spring oion
3 cups vegetable stock - Click here for the recipe
1 tbsp soy sauce
1/2 tsp vinegar
1/2 tbsp tomato ketchup
1/2 tbsp maggi chili masala sauce
1 tbsp corn starch or corn flour
2 pinches white pepper powder
salt to taste
For garnishing - green part of spring onion, finely chopped
1/2 cup Noodles (optional)

Method:
Noodles: Boil the noodles in salt water and cook until 80 to 90 % done. Deep fry half of the noodles until crispy. Keep the remaining noodles to add in the soup.

1) Heat a tbsp of oil in a wok. Add finely chopped ginger and garlic to it. Saute for 4 to 5 seconds. Add green chili and chopped vegetables. Cook the vegetables until half done. Add salt.
2) Add 3 cups vegetable stock. Once it starts boiling add 1 tbsp soy sauce (Light soy sauce), tomato ketchup and Maggi chili sauce. Let it boil for a minute. Taste the soup and adjust salt. Also sprinkle white pepper powder.
3) In a small bowl, mix corn starch and 1/4 cup water. Blend well and add to soup. Boil for 2 to 3 minutes. Add vinegar. If you are going to add noodles, add cooked noodles.
Serve into a soup bowl. Garnish with finely chopped green part of green onion and fried noodles.

Tips:
1) If the vegetable stock is not available,use plain water.

Hakka Noodles

Hakka Noodles in Marathi

Time:30 minutes
serves: 2 persons

Ingredients:
2 Noodle cakes (approx 50 gram each)
1 tbsp oil
1/2 tbsp soy sauce
5 big garlic pods
1/2 inch ginger
1 tbsp red chili sauce (I used Maggi masala chili sauce)
1 tbsp tomato paste
salt to taste
1/2 tsp vinegar
Vegetables: Bell pepper, Carrot, cabbage, mushroom, green onion - thin slices
(total vegetables should be 1/3rd of cooked noodles)
2 to 3 tbsp green onion, finely chopped

Method:
1) Boil around 6 cups of water. Add 1 tbsp salt and Noodles. Keep ready a container filled with cold water. Once noodles are almost done (90%), drain the water and immerse the noodles into cold water. Drain the cold water just before sauteing vegetables.
2) Prepare a fine paste of ginger + garlic + red chili sauce + tomato paste.
3) Heat oil into a wok. Add the paste of ginger+garlic+red chili sauce+tomato paste. saute for few seconds.
4) Add vegetables and saute for 10 to12 seconds over high heat. Add drained noodles and soy sauce. Mix nicely. At the end add vinegar and salt (if required). Garnish with green onion
Serve hot.

Paneer Finger Pakora

Paneer Pakoda in Marathi

Time: 15 to 20 minutes
Yield: 10 to 12 pieces

Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying

Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.