Manchow Soup

Manchow Soup

Winters are incomplete without soup.Soup gives a warmth feeling in chilling cold.Sometimes we get bored of having the same healthy soup like spinach , tomato and the basic corn soup :-( So to have some chatpata on your taste buds do try this spicy and tangy Manchow Soup.
This soup is healthy too because it contains veggies and your children would love eating these veggies in hot soup.

The aroma of garlic and ginger adds a yum aromatic flavour to the soup and this soup will give a warmth to your body.Ginger and garlic both acts a medicine because they help us to fight cough and cold which we get very frequently in winters.
Manchow soup is incomplete with Chow :-D yes chow means chowmein .I have added some fried hakka noodles to get a crunch in your mouth.
Normally we enjoy this soup in restaurants but i have tried this at home and believe me my family members were saying that this soup is far much better than the outside soup.Yes this soup takes little efforts and time to make but the result you will get after relishing this crunchy soup,you will find it worth while making it.

  
So if you also want to cherish your chilli weather at home by relishing this palatable Manchow Soup then you must give a try to this-

Ingredients-

For fresh vegetable stock

1. Water - 1 litre
2. 2 carrots - finely chopped
3. 1/2 a cup cabbage - finely chopped
4. 1 onion -finely chopped
5. 1/2 a cup -Coriander stems 

Hakka noodles -100 grams (boiled)

Cornflour powder - 1 tbsp

For soup -

1. Oil - 1 tbsp
2. Ginger 1 inch - grated
3. Garlic 2 tbsp - finely chopped
4. Green Chillies - 2 to 4 (finely chopped)
5. Medium sized onion -1 (finely chopped)
6. Carrot -1 (finely chopped)
7. Cabbage - 1/4 cup (finely chopped)
8. Baby Corns - 4 pieces (cut it into small pieces)
9. Freshly chopped coriander leaves
10. Salt as per taste
11. Pepper powder - 1 /2 tsp
12. Soya Sauce - 1 tbsp
13. Red chiili sauce - 1 tsp
14. Sugar - 2 pinches
15. White vinegar - 1/2 tsp
16. Cornflour -2 tbsp
17. Water - 2 tbsp

Method -

1. Take a pan add water.
2. Heat it up and add veggies 

1. 1 cup cabbage - finely chopped
2. 1 onion -finely chopped
3. 1/2 a cup -Coriander stems 
4. 2 carrots finely chopped

Now cover the pan with a lid and boil it on slow flame till 20 minutes.

1.Now take a kadhai add oil for deep frying the noodles.

2.Heat up the oil.

3.Take the noodles and coat them with dry cornflour powder.

4.Fry the noodles in batches.

5.Fry till they turn golden in colour and keep them on an absorbent paper.

 Now after 20 minutes strain the veggies and keep its water in a bowl.Your fresh stock is ready.

For the Soup

1.  Take a wok add oil and add garlic and ginger.
2. Add onions and stir it well.
3. Add green chillies also and mix it well.
4. Fry it for few minutes till it starts changing its colour.
5. Now add baby corns,cabbage,carrots and add salt and sugar in it.
6. Stir it again
7.  Now add -
8. Pepper powder 
9. Soya Sauce 
10. Red chilli sauce 
11. Add 1 cup stock in it.
12. Now go for a good boil.
13. Take a cup add cornflour powder and water in it.Mix it well.
14. Add this mix in the soup.
15. Give a good stir to avoid lumps.
16. Now add the rest of the stock.You can add more water if needed.
17. Again go for a boil and add white vinegar in the soup.
18. Lastly add some freshly chopped coriander leaves.
19. Your hot and sour Manchow Soup is ready.
20. Serve it with crispy fried hakka noodles separately.

kheel namkeen

Kheel Namkeen
After Diwali your parshad is still in your kitchen and you are worried how to use it?Kheel Namkeen can solve your problem.
This kheel Namkeen is made up from my leftover parshad which i have bought for Diwali pooja. But after the pooja no one in my house was ready to eat it :-(  ,but i can't throw this kheel because i  have purchased  it for pooja parsadam. Now what to do ?

Kheel Namkeen a guilt free and healthy munchies you can have with your cuppa of tea or for a sudden hunger pangs.This namkeen is very crispy and light in spice,as kids can also enjoy them.You can give these kheel in your kids tiffin boxes.
This Namkeen is prepared in very less oil and the crunchiness of peanuts is adding an aromatic flavour to it.
When you are feeling hungry and you want to have a light snack which can fill your tummy also,then this namkeen is the best option.

     Here goes the crunchy munchy recipe of Kheel Namkeen-
Ingredients -

1. Kheel - 200 grams
2. Peanuts - 1 cup
3. Salt as per taste
4. Curry leaves - 7 to 8
5. Sugar - 1/4 tsp
6. Turmeric powder -1/4 tsp
7. Dry mango powder - 1/2 tsp
8. Red chilli powder as per your taste(optional)
9. Oil - 1 1/2 tsp

 Method -

1. Take a wok add oil and heat it up.
2. Now add peanuts and fry them till it changes its colour and turns crispy.
3. Now add curry leaves and let it splutter.
4. Add salt,turmeric powder,sugar,dry mango powder and sugar.
5. You can add chilli powder also its up to you.
6. Stir it well and add kheel in it.
7. Mix it up well on slow flame.
8. Stir it for 5 to 6 minutes.
9. Turn off the flame and let it cool down.
10. Now you can keep your Namkeen in an airtight container.
11. Enjoy.

Pyaz Ki Kachori

Pyaz Ki Kachori

Winters are meant for eating fried food :-P , to enjoy them fully i have made these yummy kachoris.

These kachoris are far much better from market bought because they are made from hygienic oil and of course home made food is the best.Deep fried kachoris with tea is your best pal in this season.

 The stuffing i have used to fill the kachoris is little sweet,salty and tangy.Some added spices is enhancing its taste.I have also mentioned some tips and tricks which is going to make your kachori just perfect .

You can keep these kachoris in an air tight container for at least 5 to 6 days in winters and it will remain fresh.So enjoy these kachoris with your cup of tea :-D 

Here goes the recipe with some tricks with pics -

Ingredients -

For Dough

1. 2 cups all purpose flour
2. 1 tbsp semolina
3. Salt 1 tsp
4. Desi ghee - 2 tbsp
5. Water as required for kneading the dough

For stuffing-

1. Onions - 2 medium sized (roughly chopped)
2. Ginger paste - 1/2 tsp
3. Fennel seeds - 1 tsp
4. Gram flour - 2 tbsp (for binding and taste both)
5. Salt as per taste
6. Dry mango powder - 1 tsp
7. Sugar - 1/4 tsp
8. Red chilli powder -1/4 tsp (optional)
9. Coriander powder - 1 tsp
10. Turmeric powder -2 pinches
11. Raisins - 7 to 8 pieces
12. Refined oil - 1 tbsp

Method -

1. Take a bowl add apf,semolina and salt and mix it well.
2. Now add ghee in it.
3. Mix it really well with your fingers.
4. HOW to check the right form that how much ghee needs to be added ?Check this picture-

As you can see a good shaped lump with only dry ingredients and ghee,So if you are able to form this it means that now you can add water and knead the dough.

See the dry ingredient lump is shown in the picture.

So gradually start adding water and make a normal dough nor too soft neither very hard.

Knead the dough for at least 7 to 8 minutes.

5 . Now keep the dough for rest for 15 minutes by covering it with a cloth or plate.

6. For stuffing-

7.Take a wok add oil and heat it up add fennel seeds .

8.Now add onions and saute it till it turns little pink in colour.Add ginger paste now and stir it well.Add besan also and roast it for few minutes.

9.Now add turmeric powder,salt,sugar,coriander powder,dry mango powder and red chilli powder.

10.Mix it well and you will be able to feel the aroma of spices.

11.Saute it for more 5 minutes and add raisins.Switch off the flame and let the masala to cool down.

12.Now take a wok add oil for frying the kachoris.

13.Take your dough and knead it again and take a round ball from it.

14.Roll the ball with rolling pin and make it little flat and fill around 1 tsp or 1 1/2 tsp filling in it.

15.Fold the sides gently like we do for making stuff paranthas.

16.And spread the ball little bit with the help of your palm.

17.Now keep the flame low and put the kachori in the oil.

18.Fry the kachories from low to medium and then little high flame.

19.Fry them till they turn little golden in colour(Do not over fry them at once)

20.Take them out and make other kachoris too.

21.Now fry the first batch again(double frying method will make your kachori more crispy)Fry till it turn proper golden brown in colour.

Place the kachoris on an absorbent paper.

22.Now let your kachoris cool down completely and fill them in an air tight container or if you want to eat all at one time,then enjoy them with ketchup or green chutney.

23.Mmmmm My mouth is already watering ;-) ,so please try out these Pyaz ki kachori and enjoy every bite of it.