HOTCHULHA

Ingredients:

• Tilapia Fish Fillets – 12 Pieces
• Ginger Garlic Paste – 1 Table Spoon
• Turmeric Powder – 1/8 Teaspoon
• Red Chili Powder – 1/2 Tea Spoon
• Clove Powder – 1/8 Teaspoon
• Amchur Powder – 1/8 Teaspoon
• Coriander Leaves – 1/4 Cup – Cut into small pieces.
• Salt to Taste
• Oil – for Shallow Fry

Method:

1. Wash the Fish Fillets and pat them dry with paper towel
2. Take a bowl and put ginger-garlic paste, turmeric powder, amchur, red chili powder, salt, clove powder and put the Fish pieces.
3. Mix it well and keep that in Fridge for 30 minutes.
4. Take a heavy bottom skillet and put the oil and let it heat.
5. Now put the Fish pieces and Shallow Fry on medium heat turning the fish once or twice
6. Take this in a plate and garnish it with Cilantro.

Tips:

• You can have this with white rice and Rasam.
• You can also serve this as apptizer along with cut onion and lime wedges.

That evening, I came home and made it with my twist. Give it a try and you will like it.

Ingredients:

• Roitis – 3 mush into small pieces
• Cabbage – 3 Cups shred into thin.
• Onion – 1 medium cut into long lengths
• Green Chilies – 4 Cut into small pieces
• Peas – handful
• Curry Leaves – 1 Stem
• Capsicum – 1 medium cut into long lengths
• Coriander Leaves – Handful
• Tadka Seeds – 1 Tea spoon
• Green Chilies Sauce – 1/2 Tea Spoon
• Red Chili Sauce – 1/2 Tea Spoon
• Salt – to Taste
• Oil

Method:

1. Take a heavy bottom pan and put the oil. Let it heat and put tadka seeds, onion, green chilies and curry leaves and saute for couple of minutes.
2. Put the Cabbage, peas and capsicum and fry till the veggies are half cooked(you need to have crunch in the veggies).
3. Put the mushed roti pieces and saute for 5 minutes and now put the green chilies sauce, red chilies sauce and mix it very well and put the cilantro leaves and mix it.
4. Serve it hot.
5. Serve it with Raita.

Ingredients:

• Mutton – 1 Lb
• Onion – 1 Cut into small pieces
• Green Chilies – 5 cut into long lengths
• Tomato – 1 medium – Grind it to Puree
• Cinnamon – 1 inch
• Ginger – Garlic Paste – 2 Tea Spoons
• Cloves – 7
• Turmeric Powder – 1/4 Tea Spoon
• Red Chili Powder – 1 Table Spoon
• Curd – 1/4 Cup
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1 Pinch
• Grind the following 2 items to a fine paste
  • Coconut Powder – 2 Table Spoon
  • Poppy Seeds – 1 Table Spoon
• Coriander leaves – handful
• Mint Leaves – 8
• Oil – 1/4 Cup
• Salt to taste

Method:

1. Take a heavy bottom pan and put the cinnamon, cloves and fry them for a minute.
2. Put the onion, green chilies and mint and fry them for couple of minutes.
3. Add the ginger-garlic paste and fry till the raw smell goes off.
4. Then add clove powder, cinnamon Powder, Turmeric Powder, Coconut & Poppy Seed Paste, red chilli powder, salt and the mutton pieces and mix them very well and fry it for 10 minutes.
5. Put the curd and tomato puree and 1.5 cups of water and pressure cook it for 5-6 whistles or till the mutton cooks well.
6. Garnish it with cilantro.

Tip: It goes very well with rotis, fried rice or white rice.

Ingredients:

• Chicken pieces – 1 lb
• Onion Paste – 1 Cup
• Tomato Pieces – 1 Cup
• Water – 2 Cups
• Grind the following 2 and make the paste.
  • Raw coconut Shredded – 1 Cup
  • Poppy Seeds – 1/2 Cup
• Coriander Leave – 1/2 Cup
• Curry Leaves – 2 Stems
• Green Chili Paste – 1 Table Spoon
• Ginger-garlic Paste – 2 Table Spoon
• Coriander Powder – 1 Tea Spoon
• Zeera Powder – 1/2 Tea Spoon
• Black Pepper Powder – 1/4 Tea Spoon
• Turmeric Powder – 1/4 Tea Spoon
• Red chili Powder – 2 Table Spoons
• Kaba Chini – 2
• Star Anise – 1/2 Star
• Cloves – 4
• Cinnamon – 1 Inch Piece
• Cardamom – 2
• Oil – 1 Cup
• Fennel Seeds Powder – 1/4 Tea Spoon
• Salt to Taste

Method:

1. Clean the chicken and put turmeric Powder, 1 tea Spoon, ginger-garlic Paste, Green Chili Paste, 1/4 Tea spoon of Salt and 2 cups of water and pressure cook it for 15 minutes and keep it aside.
2. In a heavy bottom pan put the 1 cup of oil and let it heat. Put the curry leaves, cloves, cinnamon, cardamom, kaba chini, Star Anise and saute it for 1 minutes and put the onion paste and fry till it looks brown.
3. Put the remaining ginger-garlic paste and fry till the raw smell goes off.
4. Put red chili powder, coriander powder, Zeera Powder, Black pepper powder, fennel seeds powder and mix it well.
5. Put the coconut & poppy seeds paste and tomato pieces and mix it gently. At this point put the cooked chicken pieces with the water which is left with the cooked chicken and adjust the salt and let it cook on low heat for 15 minutes.
6. Garnish it with cilantro leaves.

It goes very well with Rotis & White Rice.

Ingredients:

• Sweet Potato – 2 Cups Shredded
• Jaggory(Gud) – 3/4 Cup
• Cashews – 20
• Raw Coconut – 1/4 Cup – Cut into small pieces
• Kishmish – Handful
• Ghee – 3 Table Spoons
• Rice Flour – 1 Table Spoon – mix it in 2 table spoons of water
• Milk – 1/4 Cup
• Cardamom – 1/8 Tea Spoon

Method:

1. In a heavy bottom pan put the ghee and fry the cashews & Kishmish and keep it aside.
2. In the same pan put the grated sweet potato and saute for 5 minutes on low to medium heat.
3. Add raw coconut pieces and Jaggory along with a cup of water. Let it cook it for 10 minutes on medium heat.
4. Put the rice flour and mix it very well, so that it won’t lump.
5. Put the cashews, raisins and cardamom.
6. Don’t put the milk into the Kheer when it is hot
7. Take this off the stove. After it cools for 10 minutes and mix the milk and serve it.

Ingredients:

• Amla(Indian gooseberry) – 4 big – Grind it to Paste
• Cooked Rice – 1 Cup
• Green Chilies – 8 Cut into small pieces.
• Tadka Seeds – 2 Table Spoons
• Curry Leaves – 2 Stems
• Dry red Chilies – 4
• Turmeric Powder – 1/8 Tea Spoon
• Hing – 1 Pinch
• Peanuts – Handful
• Salt – to Taste
• Oil – 6 Table Spoons

Method:

1. Cook the rice and keep it aside.
2. In a heavy bottom pan, put the oil and let it heat. Put the Tadka seeds, curry leaves, red chilies, peanuts and green chilies and saute them for a minute.
3. Lower the heat and put the turmeric powder, hing, salt and Amla paste and mix it very well.
4. Now add the cooked rice and mix it gently for 5 minutes.

Tip: Serve it hot if . If you want you can garnish with cilantro.

I got this recipe from my friend Shirisha Putnala. I tried this at home and it turned out awesome.

I am sure you are going to like it too.

This has two parts. In part-1, we prepare and deep fry the Manchurian Balls.

Then in Part-2, we make the sauce to add it to these Manchurian Balls.

Part-1: Preparing Manchurian Balls

Ingredients:

• Carrot – 1 Cup – Shredded
• Cabbage – 1 Cup – Shredded
• Heat the above two items in a Microwave for 2 minutes
• Green Chili Paste – 1 Tea Spoon
• Ginger Garlic Paste – 1/2 Tea Spoon
• Ajinomoto – 1 Table Spoon
• Maida – 1.5 Table spoon
• Bread Crumbs – 1 Table Spoon
• Salt to taste
• Oil for Deep Fry

Method:

1. Mix all the above ingredients and make small balls and then Deep fry them until they are golden Brown.

Part-2: Preperaing  Sauce for the Manchurian Balls.

Ingredients:

• Onion – 1/2 – Cut it into small pieces
• Tomato Ketchup – 1 Tea Spoon
• Soy Sauce – 1 Tea Spoon
• Green Chili Sauce – 1 Tea Spoon
• Ajinomoto – 1/8 Tea Spoon
• Oil – 2 Table spoons
• Salt – Pinch

Method:

1. In a frying pan, put 2 table spoons of oil. Fry the onion and then put the remaining ingredients and saute them for a minute.
2. Toss the Fried Manchurian Balls that you made in part 1  into this Sauce.
3. Garnish this with finely chopped Cilantro and spring onions.

Your Manchurian is Ready & it is munching time… Enjoy!!!