From the Hyderabadi kitchen

All dishes in this post are courtesy Murali's kitchen. The first guest post of this blog!
Mu recently shifted his abode...so we had a housewarming dinner on Monday night..Can't believe he cooked all this in 2 hours! Thanks Mu...for the awesome food and the recipes!

On the Menu....

Vegetable Manchurian















Vegetable Manchurian - one more from the fusion genre

Ingredients

1 cup - Cabbage
1 cup - Onion
1 Cup - carrot
1 Cup - Maida
1/2 cup - Corn flour
5 Green Chillies
1/4 cup Coriander leaves

For Frying:
4 tsp Garlic(Cut in to small pieces)
4 tsp Ginger(Cut in to small pieces)
1 small onion(Cut in to small pieces)
2 green chillies(Cut in to small pieces)
2 tbs Soya sauce
1/4 tsp Ajinomoto salt (can be omitted)
Salt to taste
Oil to fry

Process

Slice/Chop cabbage ,onion, carrot and cilantro in to very small pieces. Finely chop green
chillies.
In a bowl, mix maida, cornflour, cabbage, green chillies, onion, carrot, salt and coriander leaves.. Heat oil in a pan. Now take small amounts of the mixture, make into small balls and fry in oil until they become golden brown.
After frying heat 2tbs of oil in a kadai, add ginger, garlic, onion and green chilli when they are fried add ajinomoto salt, soya sauce and 1/4 cup of water.
When the sauce begins to boil, add the small balls(manchuria) and fry until the water evaporates.
Veg-Manchuria are done... Serve hot with tomato ketchup...
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Guthi Vankaya Koora

















Guthi Vankaya Koora - stuffed indian eggplant in a tangy sauce

Ingredients

6 medium size brinjals (leave the stem on)
2 big onions
1 tbsp spoon garlic paste
3 tbsp spoons sesame seeds
4 tbsp spoons cococnut powder
1 handful groundnuts
1 handful cashewnuts
paprika powder
turmeric
salt to taste

Process

Dry roast the sesame seeds and the coconut powder seperately(without oil) in a saucepan just for 2 to three minutes in low flame then fry the cashewnuts and groundnuts seperately in oil for two minutes. Grind all the above into a coarse powder.

Now make a smooth paste of onions and garlic, with salt, paprika and a pinch of turmeric.
Add the above ground powder to this paste.

Take the brinjals, invert them and at the base make 4 slits on each side, leading 3/4 way towards the stem(leave the stem on).

Now stuff them with the masala mixture and saute them in the oil along with the remaining masala and some water, until they are cooked soft.

Serve hot with rice
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And for dessert... sinfully delicious Double ka Meeta

















Double ka Meeta - not for the calorie conscious!!!

1 Loaf of Bread
1 litre Milk
500gms Sugar
250gms Double Cream
250gms Pure Ghee
100gms Chopped and Roasted Cashew Nuts
100gms Almonds (soaked and chopped)
10gm Saffron
5 Cardamom powdered

Method

Cut each bread slice into four pieces. Fry them in clarified butter till golden brown and crisp (you can substitute this with oil flavored with butter)

Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup.

Boil milk until it is thick.

Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on
them.

Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.

Refrigerate and serve as dessert.