Cabbage Manchurian

Cabbage Manchurian 

Sanghai Chicken

sanghai chicken

Preparation Time : 5 minutes + marination time
Cooking Time : 30-35 minutes

Ingredients :

• Chicken : 500 gm boneless cut into cubes
• Onion : 1/2 cup chopped
• Egg : 1 
• Salt to taste
• Cornflour/ corn starch : 1+ 2 tbsp
• Vegetable oil :2 tbsp + oil for deep frying
• Garlic : 1 tbsp  grated
• Ginger : 1tbsp  grated
• Green chillies :  5-6 cut length wise
• Soy sauce : 4 tbsp
• Tomato ketchup : 4 tbsp
• Vinegar : 1 tbsp
• Brown sugar : 1 tsp
• Carrot diced: 3-4 tbsp
• Cabbage : 1/2 cup diced
• Green peas : 1/4 cup boiled
• Spring onions : 1/4 cup chopped
• Roasted peanuts : 2 tbsp
• Cashew nuts : 1 tbsp for garnishing

Procedure :

1) Take a bowl and put chicken pieces,egg,salt,1 tbsp soya sauce and corn flour
     and mix them well.Keep aside for atleast half an hour.
2) Heat sufficient oil in a deep frying pan, and fry the chicken cubes till golden
     and crisp.Fry them in batches.Drain on paper towel and keep aside.
3) Now heat 2 tbsp oil in a large pan or kadai .Add grated garlic and grated ginger
    and fry it in medium heat till fragrant comes out.
4) In a small bowl put 2 tbsp soya sauce,4 tbsp tomato ketchup, 1 tbsp vinegar and
    1 tsp brown sugar.Mix them well.
5) Now add slited green chillies and the mixture of sauces .Stir it for 3-4 minutes.
6) Now add chopped vegetables (carrot, cabbage, green peas, spring onions) and
    peanuts and toss to mix. Cook till all the vegetables becomes soft.
7) Add the fried chicken cubes, salt and mix well. Cook for another 3-4 minutes.
    Stir continuously.You can serve it as a dried Sanghai chicken for snacks.Also you
    can make little gravy.
8) For gravy take a small bowl, put 1/2 cup of water and 1 tbsp of  corn flour in it .
     Mix them well and pour it in the chicken. Stir continuously for 2- 3 minutes to
    avoid lumps.You can add more or less water mixed with cornflour as per your
    likings.Taste the seasoning. Put it in a serving dish and add few cashew nuts
    over it for garnishing.Turn off the heat.

    Serve hot with chinese fried rice.

Bandhakopi r Kofta / Cabbage Kofta Curry

kofta curry

Preparation time : 30-35 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients :

• Cabbage : 2 cup grated
• Onion : 1/2 cup finely chopped (optional)
• Besan : 2 tbsp
• Maida : 1 tbsp
• Rice flour : 1 tbsp
• Red chili powder : 1 tsp + 1 tsp
• Cumin powder : 1 tsp + 1tsp
• Salt to taste
• Garam masala powder : 1/2 tsp + 1 tsp
• Potato : 1 medium cut into small cubes
• Tomato : 1 small finely chopped
• Ginger paste : 1 tbsp
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2 
• Green Chilies :2-3
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Ghee : 1tsp
• Vegetable oil / mustard oil

Procedure :

1) In a bowl take cabbage , salt ,besan, maida,rice flour, 1 tsp cumin
    powder, 1 tsp red chili powder and 1/2 tsp garam masala powder.
    Mix them alltogether.Adjust besan and rice flour as needed other
    wise it will become soft and watery. Make small balls with this
    mixture.

2) In a pan heat oil and fry koftas  in batches of 4 to 5  and fry them
    till they are golden brown in colour. After frying, keep them aside
    in another container.

3) Heat oil in a heavy bottom pan/ kadai .Temper oil with bay leaf,
    dry red chili and panch phoron.

4) Add potatoes and fry them till its colour changes to light golden
    colour.

5) Add chopped tomato, green chilies , turmeric powder and very
    little salt. Remember koftas had salt in them, so you have to add
     salt carefully.Mix them well.Fry in medium heat and cover the pan. 

6) After tomatoes become soft add ginger paste, cumin powder,red
    chili powder and cook till raw smell of masala goes away.

7) Add a cup of water and mix them well . Cover and cook till
    potatoes become soft. 

8) Now add fried koftas ,sugar and sprinkle garam masala powder.
    Add ghee and mix them well. Cook for 2 minutes.Turn off the heat .

   
    Serve hot with steam rice.

     

Macher Matha Diye Bandhakopi / Bengali style Cabbage Curry with Fish Head

macher matha diye bandha kopi

Ingredients:

• Cabbage / bandha kopi : 1 small size (thinly sliced)
• Rohu (rui)/ Katla /Hilsa (ilish) : head 1 whole (cut into halves)
• Potato : 1 large (cut into small cubes)
• Green peas : 1/4 cup
• Bay leaf : 2 medium
• Panch phoron : 1 tsp
• Green chilies : 2-3 chopped
• Ginger  paste : 1 and 1/2 tbsp
• Cumin powder : 1 tsp
• Coriander Powder :  1 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1tsp
• Chilli powder 1/2 tea spoon
• Salt  to taste
• Sugar :1 tbsp
• Mustard oil /  vegetable oil 
• Ghee/ clarified butter 1 tea spoon

Procedure :

1) Clean fish head and marinate with salt and turmeric powder.
2) Heat 5-6 table spoon oil in a pan very well and add fish heads to
    it.Fry the fish heads really well. Take out  from oil and keep
    separately. Let it cool down and break it into small pieces.
3) Take a heavy bottom pan add 3-4 tbsp oil heat it and add potato
     pieces. Fry it till light brown and keep it aside.
4) In the same oil add bay leaf, panch phoron, green chilies . Fry for
    few seconds.
5) Add cabbageand green peas. After that add ginger paste, cumin
    seeds, turmeric powder ,little salt( Be careful as fish head contains
    salt),  coriander powder, red chilli powder and mix them well . Cover
   with lid and cook in medium heat till cabbage is almost done.
6) Now add potatoes and fried fish head mix well .Sprinkle little water
    if needed. Keep checking occasionally.Again cover it and cook till
    they are fully cooked.
7) Now add sugar and sprinkle garam masala powder. Cook for another
    1-2 minutes.
8) Add a tsp of ghee and mix well and turn off the heat.
    Serve hot with steam rice and dal.