Ingredients
Refined flour (Maida) 500 gms
Ghee 100g
For the Filling
Khoya 500g
Green Cardamom Powder 2g
Almonda, chopped 25 gms
Raisins 25 gms
Dried Coconut (grated) 25 gms
Sugar 350 gms
Ghee / Oil to fry
Method
Sieve the flour.
Mix the six tablespoons of oil with the flour.
Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough.
Set aside and cover with a damp cloth.
Now mash the khoya and fry it in a kadhai till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and raisins.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.
7.15.2010
Vegetarian Manchurian Recipe
Ingredients
Cabbage (Grated) 200g
Carrots (Grated) 200g
Spring Onion, Chopped 50g
Green Chilies (Chopped ) 2no
Garlic Flakes Crushed 3-4
Corn Starch 2 tbsp
Oil for deep frying
Soya Sauce 1 tbsp
Salt to taste
Pepper Powder 1 tsp
Sugar 1 tsp
A pinch of ajinomoto
oil 2 tbsp
Method
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture.
Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the
Cabbage (Grated) 200g
Carrots (Grated) 200g
Spring Onion, Chopped 50g
Green Chilies (Chopped ) 2no
Garlic Flakes Crushed 3-4
Corn Starch 2 tbsp
Oil for deep frying
Soya Sauce 1 tbsp
Salt to taste
Pepper Powder 1 tsp
Sugar 1 tsp
A pinch of ajinomoto
oil 2 tbsp
Method
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture.
Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the
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