Brinjal Manchurian (kathirikkai munchurian)

Ingredients

For Marination

• Lemon Juice - 5 tsp
• Salt - a pinch

For Batter

• Brinjal - 5 (medium sized)
• Maida/ all purpose flour – 2 tsp
• Corn flour – 2 tsp
• Rice flour - 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Salt - 2 pinch

For Munchurian

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger - 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Caspicum - (cut into cubical)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar - 1 tsp
• Sugar - a pinch
• Salt - if required

For frying

• Oil - as required for frying

Method

• Cut the Brinjal pieces and mix the lemon juice with salt and leave it for 10 min.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the brinjal pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, caspicum, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fried brinjal pieces and again mix it well.
• Garnish with some spring onoins and serve hot.

sending this to my event
Dish Name Starts with B

and to the beautiful event

Colour your palate: A visual treat by Sanyuktha

Idli Munchurian

Ingredients

For frying:

• Left over idli's - 6
• Turmeric powder - 2 pinch
• Oil - 2 tsp

For batter:

• Corn flour - 2 tsp
• Maida flour/All purpose flour - 2 tsp
• Rice flour - 1 tsp
• Chilli powder - 1 tsp
• Red color powder - a pinch
• Salt as needed (dont add much salt, as soy sauce contains salt)

For Deep Frying

• Oil - as needed for deep frying

For Munchurian:

• Oil - 2 tsp
• Onion - 2 (cut into big square pieces)
• Capsicum?bell pepper - 1 (cut in to square shape)
• Green chillies - 3 (Cut lengthwise)
• Spring Onions - 1 bunch (chopped finely)
• Ginger - 1 inch (chopped finely)
• Garlic - 5 cloves (Chopped finely)
• Tomato sauce - 2 tsp
• Chilli sauce - 2 tsp
• Soy sauce - 1 tsp
• Vinegar - 1 tsp
• Sugar - 1/4 tsp (if you use sweet chilli sauce, no need to add sugar)
• Curry leaves - few
• Coriander leaves - few

Method

• Cut the idli's in square shapes.
• In a kadai, add the ingredients under the Frying and fry the idli's for 5 minutes.
• Keep it aside.
• Prepare the batter with the ingredients given under the For Batter.
• Dip the fried idli's in the batter and deep fry them in the oil till they turn reddish colour. (Dont overburn them)
• Filter the oil using the kitchen tissue paper.
• In another pan, add the ingredients given under Munchurian topic one by one as per given order.
• If the gravy becomes thick, sprinkle little water over them and finally add the deep fried idli's and mix them well until the gravy coats the idli's well.
• Garnish with some spring onions and coriander leaves.
• Serve them hot.

Sending this to the following events
1. My event - Celebrating Independence Day - 2010
2. Scrumptious Delights from Leftovers by PJ.
3. Visual treat by Sanyukta.

Fish Munchurian

Today bought fish pieces and thought of doing something new. Searched the net and got the idea of fish munchurian. I followed the recipe, by Jasmine with very little changes and it came out well. Here is the recipe....

Ingredients

For marination

• Fish – 2 pieces
• Chilly powder – 1
• Pepper powder – 1 tsp
• Turmeric powder - a pinch
• Salt - 1/4 tsp ( as soya sauce contains salt, use less salt first)

For Batter

• Maida/ all purpose flour – 1 tsp
• Corn flour – 2 tsp
• Rice flour - 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Pepper powder -1 tsp
• Milk – 4 tsp
• Salt - 2 pinch

For Munchurian

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger - 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar - 1 tsp
• Sugar - a pinch

For frying

• Oil - as required for frying

Method

• Marinate the fish pieces with the ingredients under marination.
• Keep aside for 30 mts.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the marinated fish pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fish pieces and again mix it.
• Garnish with some spring onoins and serve hot.

 [I have used whole fish pieces, but it can be cut into small pieces before marination itself and can proceed with the munchurian steps].
 
This goes to my event CID - 2010
 
 

Paneer Munchurian Gravy

Ingredients

For marination

• Paneer - 250 gms
• Maida/all purpose flour - 2 tsp
• Corn flour - 1 tsp
• Rice flour - 1 tsp
• Salt - 2 pinch
• Ajinamoto - a pinch

For Munchurian

• Sesame oil - 3 tsp
• Red chilli - 4
• Chopped ginger - 1/4 tsp
• Chopped garlic - 1/4 tsp
• Cashews - few (optional)
• Onions - 3 big (cut cubes)
• Celery - 1
• Spring onions - 1 bunch
• Pepper powder - 1 tsp
• Chilli powder - 1/4 tsp
• Soya sauce - 3 tsp
• Chilli garlic paste - 2 tsp
• Ajinomato - a pinch
• Sugar - 3/4 tsp
• Salt - as required
• Water - 1 cup (if needed), 
• Vinegar - 2 tsp
• Curry leaves - few
• Coriander leaves - few

For frying

• Oil - as needed
• Ghee - 2 tsp

Method

• Fry the paneer cubes in ghee and soak in hot water for 5 mts and keep it aside.
• Now in a bowl, take the ingredients under marination and mix well and keep aside for 10 to 20 mts. 
• In a Kadai, heat the oil. In hot oil, add the marinated paneer and fry well. 
• In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
• Add the paneer and mix well.
• If gravy becomes thick, add water and again cook. 
• Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
• Serve hot with roti, chappathi or with fried rice.

Gobi Munchurian(Cauliflower Munchurian)

Ingredients

For marination

• Cauliflower - 1
• Maida/all purpose flour - 2 tsp
• Corn flour - 1 tsp
• Rice flour - 1 tsp
• Salt - 2 pinch
• Ajinamoto - a pinch

For Munchurian

• Sesame oil - 3 tsp
• Red chilli - 4
• Rhopped ginger - 1/4 tsp
• Chopped garlic - 1/4 tsp
• Cashews - few (optional)
• Onions - 3 big (cut cubes)
• Bell pepper - 1 
• Celery - 1
• Spring onions - 1 bunch
• Pepper powder - 1 tsp
• Chilli powder - 1/4 tsp
• Soya sauce - 3 tsp
• Chilli garlic paste - 2 tsp
• Ajinomato - a pinch
• Sugar - 3/4 tsp
• Salt - as required
• Water - 1 cup (if needed), 
• Vinegar - 2 tsp
• Curry leaves - few
• Coriander leaves - few

For frying

• Oil - as needed

Method

• Cut the cauliflower into small equal sized florets.
• Put in boiling water for 3 mts and filter the water with the kitchen towel.
• Keep it aside for 15 mts, so that excess water evaporates.
• Now in a bowl, take the ingredients under marination and mix well and keep aside for 10 to 20 mts. 
• In a Kadai, heat the oil. In hot oil, add the marinated cauliflower florets and fry well. 
• With the tissue paper filter the excess oil from the fried florets. 
• In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, bell pepper, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
• Add the cauliflower florets and mix well.
• If gravy becomes thick, add water and again cook. 
• Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
• Serve hot with roti, chappathi or with fried rice.

Chicken Munchurian

Ingredients

For marination

• Chicken - 1/2 kg
• Maida/all purpose flour - 2 tsp
• Corn flour - 1 tsp
• Rice flour - 1 tsp
• Salt - 2 pinch
• Ajinamoto - a pinch

For Munchurian

• Sesame oil - 3 tsp
• Red chilli - 4
• Rhopped ginger - 1/4 tsp
• Chopped garlic - 1/4 tsp
• Cashews - few (optional)
• Onions - 3 big (cut cubes)
• Bell pepper - 1 
• Celery - 1
• Spring onions - 1 bunch
• Pepper powder - 1 tsp
• Chilli powder - 1/4 tsp
• Soya sauce - 3 tsp
• Chilli garlic paste - 2 tsp
• Ajinomato - a pinch
• Sugar - 3/4 tsp
• Salt - as required
• Water - 1 cup (if needed), 
• Vinegar - 2 tsp
• Curry leaves - few
• Coriander leaves - few

For frying

• Oil - as needed

Method

• In a bowl, take the ingredients under marination and mix swell and keep aside for 10 to 20 mts. 
• In a Kadai, heat the oil. In hot oil, add the marinated chicken pieces and fry well. 
• With the tissue paper filter the excess oil from the fried chicken pieces. 
• In another pan, add sesame oil, red chilli, chopped ginger and garlic, cashews, onions, bell pepper, celery, spring onions, pepper powder, chilli powder, soya sauce, chilli garlic paste, ajinomato, sugar, little salt, vinegar.
• Add the chickens and mix well.
• If gravy becomes thick, add water and again cook. 
• Meanwhile, with 2 tsp cornflour mix 4 tsp water and add to the boiling gravy.
• Serve hot with roti, chappathi or with fried rice.