Chicken
black pepper
Ghee
salt
Cracked Wheat
tuar Dal
Moong dal
Green Pepper
Sunday, April 25, 2010
The feed back I had from my family on this dish is "not bad" :)
Ingredients :
1. cabbage: 100g (Finely chopped)
2. carrot: 100g(Finely chopped)
3. potato:50gm(Finely chopped)
4. spring onion:3(Finely chopped)
5. Green Capsicum (Seeded and finely chopped) 6. A cup corn flour
7. eggs: 2 (If you don't like to use eggs, don't add)
8.Soya sauce: 1/2 tea spoon
9. Ajinamoto:1/2 tea spoon
10. Salt:as per your taste (Add less salt as we are already adding the Ajinamoto)
11. Oil : For Frying
12. One medium ginger (chopped)
13. Few cloves of Garlic (chopped)
Recipe:
1. Boil all finely chopped veg except spring onion in hot water for 3min.
2. Squeeze out the water in a bowl from boiled veg using a muslin cloth.
3.Shift boil veg from muslin cloth to a bowl, add salt, Half of Ajinamoto, few drops of soya souce, chopped spring onion, corn flour, eggs to it.
4.Mix well and make a round lemon size veg balls.
5. Heat oil and deep fry veg balls until they become golden brown.
6. In a wok heat 2 table spoons of oil.
7. Add chopped garlic and ginger fry thorowly.
8. Add green chillies (some people like red chilly paste, you can decide how spicy you like it)
8. Add 1/2 tea spoon soya souce, pinch of sugar, remaing Ajinamoto, veg stock (which we squeezed out from boiled veg)
9. Mix one table spoon of corn flour in water add it to the oak.
10. cook for couple of min. till sauce become thicken, stirring continously.
11. Add fried veg balls to the oak.
12. Add few drops of vinegar and spring onion to the dish. Mix well and server hot.
1. cabbage: 100g (Finely chopped)
2. carrot: 100g(Finely chopped)
3. potato:50gm(Finely chopped)
4. spring onion:3(Finely chopped)
5. Green Capsicum (Seeded and finely chopped) 6. A cup corn flour
7. eggs: 2 (If you don't like to use eggs, don't add)
8.Soya sauce: 1/2 tea spoon
9. Ajinamoto:1/2 tea spoon
10. Salt:as per your taste (Add less salt as we are already adding the Ajinamoto)
11. Oil : For Frying
12. One medium ginger (chopped)
13. Few cloves of Garlic (chopped)
Recipe:
1. Boil all finely chopped veg except spring onion in hot water for 3min.
2. Squeeze out the water in a bowl from boiled veg using a muslin cloth.
3.Shift boil veg from muslin cloth to a bowl, add salt, Half of Ajinamoto, few drops of soya souce, chopped spring onion, corn flour, eggs to it.
4.Mix well and make a round lemon size veg balls.
5. Heat oil and deep fry veg balls until they become golden brown.
6. In a wok heat 2 table spoons of oil.
7. Add chopped garlic and ginger fry thorowly.
8. Add green chillies (some people like red chilly paste, you can decide how spicy you like it)
8. Add 1/2 tea spoon soya souce, pinch of sugar, remaing Ajinamoto, veg stock (which we squeezed out from boiled veg)
9. Mix one table spoon of corn flour in water add it to the oak.
10. cook for couple of min. till sauce become thicken, stirring continously.
11. Add fried veg balls to the oak.
12. Add few drops of vinegar and spring onion to the dish. Mix well and server hot.
