Vegetable Manchurian

Ingredients:
2 cups Grated Cabbage , 2 cups Grated Carrots , 1 cut onion , 2 cut inexperienced Chilies , 3-4 Crushed Garlic Flakes , 2 tbsp Corn Starch or Flour , Oil for deep sauteing , 1 tbsp Glycine max Sauce , Salt to Taste, 1 tsp Pepper Powder , 1 tsp Sugar , A pinch of Minamoto , 2 tbsp oil.

Method
Combine grated cabbage and carrots and squeeze the water out from them.Currently during a bowl take the squeezed cabbage and carrots and blend one tbsp. corn starch and add few sliced chilies and tiny salt to that.Make little balls (like koftas) of the mixture .Heat the oil during a kadhai / pan and deep fry the balls until golden brown, drain and keep aside.Currently during a separate pan heat a pair of tbsp oil. Saute garlic, inexperienced chilies and spring onions.Add water, salt, pepper powder, Minamoto, sugar and Glycine max sauce. Bring it to a boil.Combine one tbsp corn four with half a cup of cold water and stir into it. Gently add the deep-fried balls to the gravy.Cook the vegetable Manchurian for 3-4 minutes and serve hot fancy with sliced coriander.

Bangali Maachher Jhol ( বাঙালী মাছের জোল )

Ingredients

1 lb fish (preferably fresh water like carp or catfish with skin and bones cut into steaks ¾ ” thick), 1 cup mustard oil, 1-1 5 tbsp mustard paste,  2 tbsp turmeric, 5-6 hot peppers,Juice of 1 lemon Salt to taste.

Method

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow, Dissolve mustard paste, remaining turmeric and salt in 1 5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce, Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.

Kerala Fish Fry

Ingredients

500 grams skinless firm white fish slices or pieces well washed, 1 tablespoon(s) finely sliced garlic, 1 tablespoon(s) ginger julienne, 4 green chillies slit, 1 medium onion(s) finely sliced ,1 teaspoon(s) red chilli powder, ½ teaspoon(s)turmeric powder, 1 small raw mango sliced or tomato chopped 2 cup(s) water 1 sprig(s) curry leaves 2 tablespoon(s) oil Salt to taste .

Method

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt, Saute briefly. Add the water and raw mango slices / chopped tomato. Allow it to boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.