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Sunday, January 31, 2016

Veg ManChow Soup

ManChow Soup is a Indo Chinese Soup which is a little spicy but loaded with lots of veggies. 
You can add cooked and shredded chicken to this too. But, I love the veg version of ManChow.

Preparation Time : 15 minutes 
Cook Time: 15 minutes 
Serves : 2-3


Garlic : 2 cloves minced
Ginger : 1" piece chopped finely
Green chilies: 2 chopped finely 
Onion : 1 chopped finely 
Mushrooms: 1/4 cup sliced
Cabbage: 1/4 cup shredded 
Carrot : 1/2 of a large grated
Veg broth : 3 cups
Soy sauce: 2 teaspoons 
Black pepper: 1 teaspoon 
Corn Starch: 6 teaspoons 
Water : 4 tablespoons 
Rice Vinegar: 1/2 teaspoon 
Green onions/scallions: 2 chopped 


Heat oil in a vessel and add Ginger, garlic and green chilies. Fry for 1 minute.
Add onions and sauté till the turn translucent.
Add mushrooms and fry for 1 minute. Add the rest of veggies and cook them on high heat for 4 minutes. Add the soy sauce mix well. Add the veg broth and black pepper, mix well and bring it to a boil on medium flame.
Now make a slurry by mixing corn starch and water. Add it to the soup and cook for 2-3 minutes until the soup thickens.
Turn off the stove, add vinegar and garnish with scallions. Serve hot.

Baby Corn Pulao

My mom is a Vegetarian so I'm always trying out something new for her especially when I make Biryani with meat in it for the family. 
I have all the ingredients to make a pulao and I had baby corn on hand so I tried this out. It came out very well and she enjoyed eating it. Kids loved it too.
My baby corn was a little too long so I cut them into pieces but if you can get small ones, use the whole baby corn.

Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 2-3

Basmati Rice: 1 cup
Onion : 1 sliced
Turmeric: 1 teaspoon 
Baby corn : 250 gms
Capsicum/Green pepper: 1/2 sliced
Carrot: 1 cut into 1"pieces
Ginger garlic paste: 1 tablespoon 
Cilantro: small bunch
Mint: small bunch
Green chilies: 7-8
Salt to taste 
Garam masala: 1 teaspoon 

For tempering:
Cinnamon: 1" stick 
Bay leaf: 1
Shahi jeera : 1 teaspoon 
Green cardamom/Elachi:2


Wash and soak rice for 30 minutes.
Heat 2 tablespoons of ghee in a pan and add ingredients listed for tempering. Fry for 1 minute. Add onions, turmeric and sauté till they turn translucent.
In the meanwhile, take cilantro, mint and green chilies and grind them into a paste.
Add ginger garlic paste to onion and fry for 30 seconds. Add cilantro paste and fry for 1 minute.
Add all veggies and cook for 5 minutes.
Add 1 3/4 cups of water, garam masala and salt. Bring it to a boil. Add drained rice and bring it to a boil again.
Simmer the stove and close lid. Cook for 10 minutes until rice is done.
Let it rest for 5-10 minutes before opening the lid.
Serve hot with raita.

Anjappar Style Chicken Biryani

Anjappar Style Chicken Biryani comes from an Authentic Chettinadu Restaurant Chain based in Chennai, India but have restaurants all over South India and Several Countries.
The aroma and flavors are too good not to give it a try. This biryani has become one of the favorites for our family.

Preparation Time: 10 minutes 
Marinate Time: 1 hour
Cook Time: 40 minutes 
Serves : 4-5

To Marinate:
Chicken: 500 gms with bones
Red chili powder: 1 teaspoon 
Salt : 1 teaspoon 
Turmeric: 1/2 teaspoon 
Yogurt/ curd : 1 tablespoon
Lemon juice: 1/4 teaspoon 

For Tempering:
Cloves: 6
Elachi/Green cardamom: 4
Cumin: 1/2 teaspoon 
Cinnamon: 2" stick 
Fennel seeds: 1/2 teaspoon 
Bay leaves: 2
Marathi Mogga : 1

Basmati rice: 2 cups 
Onion: 2 sliced
Green chilies: 3 slit 
Tomato: 1 large diced
Ginger garlic paste: 1 tablespoon 
Cilantro/ coriander leaves: 5-6 sprigs chopped 
Mint : 5-6 sprigs chopped 
Water : 3 1/2 cups 
Red chili powder: 1 teaspoon 
Garam masala: 1/2 teaspoon 
Biryani masala: 1/2 teaspoon 
Salt to taste 


Take all ingredients listed under marinate, mix well and keep in the refrigerator for 1 hour.
Wash and soak rice for 10 minutes.
Heat 2 tablespoons of ghee and 2 tablespoons of oil in a pan and add the ingredients listed under tempering.
Add green chilies and onions and sauté till golden brown.
In meanwhile, drain rice. Heat 2 teaspoons of ghee in a pan and add drained rice. Keep frying the rice until it changes the color to light yellow.
Add ginger garlic paste to the onions and mix well. Fry for 30 seconds. Add tomatoes and cook until they turn mushy.
Add cilantro and mint leaves mix well.
Add the chicken mix well and fry for 15- 17 minutes until the chicken is done by mixing in between. 
Add water, garam masala, biryani Masala, red chili powder, salt mix well and bring it to a boil. 
Add the rice, gently mix and close lid. Simmer and cook for 12-15 minutes until the rice is done. 
Let it rest for 5 minutes before opening the lid, fluff up with a fork and serve hot with gravy or raita.