Manchow Soup by Tarla Dalal

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Manchow Soup

Manchow soup is a very popular street food in china, and you'll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of china. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

For The Vegetable Stock
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets

For The Soup
4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves (phudina)
1/2 tbsp finely chopped coriander (dhania)
2 tbsp cornflour dissolved in 1/2 cup water
salt to taste
1 tbsp soy sauce.

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    Manchow Soup by Tarla Dalal

    Manchow Soup

    Manchow soup is a very popular street food in china, and you'll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of china. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!

    Preparation Time: 15 minutes
    Cooking Time: 12 minutes
    Makes 4 servings

    Ingredients

    For The Vegetable Stock
    1/2 cup roughly chopped cabbage
    1/2 cup roughly chopped carrots
    1/4 cup chopped celery
    2 tbsp chopped spring onions
    3 to 4 cauliflower florets

    For The Soup
    4 cups vegetable stock
    2 tbsp oil
    1 tbsp finely chopped garlic (lehsun)
    1 tbsp finely chopped ginger (adrak)
    1 tsp finely chopped green chillies
    2 tbsp finely chopped cabbage
    2 tbsp finely chopped cauliflower
    2 tbsp finely chopped capsicum
    2 tbsp finely chopped carrots
    2 tbsp finely chopped tomatoes
    1 tbsp finely chopped mint leaves (phudina)
    1/2 tbsp finely chopped coriander (dhania)
    2 tbsp cornflour dissolved in 1/2 cup water
    salt to taste
    1 tbsp soy sauce

    Cooking video | 723 views

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    Preparation Time: 10 minutes. Cooking Time: 20 minutes. Serves:2.




    4 tbsp yellow moong dal ( split yellow gram), soaked for 10 minutes and drained
    ½ cup finely chopped spinach (palak)
    1 tsp cornflour dissolved in ¼ cup low-fat milk ( 99.7 % fat- free)
    Salt and freshly ground black pepper to taste

    1. Combine the yellow moong dal and 2 cups of hot water in a pressure cooker and pressure cook for 2 whistles.
    2. Allow the steam to escape before opening the lid
    3. Whisk the dal very well with help of a whisk.
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    Ingredients
    1 tbsp coriander (dhania) seeds
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    2 tbsp finely chopped garlic (lehsun)
    1 tbsp finely chopped green chillies
    2 1/2 cups finely chopped tomatoes
    1/4cup tomato puree
    1 tsp dried fenugreek leaves (kasuri methi)
    1 tsp garam masala
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    1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
    2. Remove and keep aside to cool.
    3. Blend in a mixer to a fine powder. Keep aside.
    4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
    5. Add the prepared powder and sauté on a medium flame for a few seconds.
    6. Add the green chillies and sauté on a medium flame for another 30 seconds.
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    Preparation Time: 20 minutes
    Cooking Time: 20 minutes
    Makes 3 servings

    Ingredients

    For The Manchurian Balls
    2 cups finely chopped cabbage
    1 cup grated carrot
    salt to taste
    2 pinches freshly ground black pepper (kalimirch) powder
    2 tbsp cornflour
    4 tbsp plain flour (maida)
    1 tsp finely chopped green chillies
    1 tbsp finely chopped garlic (lehsun)
    oil for deep-frying

    For The Gravy
    3 tbsp oil
    2 tbsp finely chopped garlic (lehsun)
    1 tbsp finely chopped green chillies
    2 tsp finely chopped ginger (adrak)
    2 tbsp spring onion whites
    2 tbsp finely chopped capsicum
    1/4 cup cornflour dissolved in 1/2 cup cold
    1 1/2 tbsp soy sauce
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    2 pinches sugar
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    Pav bhaji is more than a mere snack! it's a quick meal that can be grabbed on the go -- since large potions of the bhaji are made in advance and simply reheated with a few spices before serving. You just need to wait till the pav is toasted to perfection with oodles of butter! hmm, top with the raw onions and tomatoes, squeeze a tad of lemon atop the bhaji, and forget yourself!
    Soaking Time: 1 Hour
    Preparation Time: 20 mins
    Cooking Time: 30 mins
    Makes 4 plates

    For The Chilli-garlic Paste
    (makes approx. 1/2 cup)
    5 to 6 whole dry kashmiri red chillies , deseeded
    8 to 10 clove (lehsun) , roughly chopped

    For The Bhaji
    2 tbsp butter
    1 tbsp oil
    1 tbsp cumin seeds (jeera)
    3/4 cup finely chopped onions
    1/2 cup chopped capsicum
    1 1/2 cups finely chopped tomatoes
    1 1/2 tbsp pav bhaji masala
    2 tsp chilli powder
    salt to taste
    1/2 cup boiled and lightly mashed green peas
    1 1/2 cups boiled , peeled and mashed potatoes
    2 tbsp finely chopped coriander (dhania)

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    8 laddi ladi pav
    8 tsp butter for cooking
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    1/4 cup curds (dahi)
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    1/2 tsp ghee
    1/2 tsp mustard seeds ( rai / sarson)
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    1 tbsp broken cashewnuts (kaju)
    4 curry leaves (kadi patta)
    1/2 tsp cumin seeds (jeera)
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    Preparation Time: 15 mins
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    2 tsp finely chopped ginger (adrak)
    2 tsp finely garlic (lehsun)
    1 tbsp finely chopped green chillies
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    1/2 cup boiled green peas
    1/2 cup grated paneer (cottage cheese)
    1 tsp chaat masala
    1/4 tsp garam masala
    salt to taste
    1/2 cup plain flour (maida) dissolved with 1/3 cup water
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    oil for deep-frying

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    3. Allow the steam to escape before opening the lid. Drain.
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