Ingredients
1.2 tbsp. cabbage finely shredded
2.2 tbsp. carrot finely julienned (slivers)
3.1 tbsp. cauliflower finely chopped
4.1 small stalk celery, finely chopped
5.1 tbsp. spring onion greens finely chopped
6.1/4 tsp. ginger grated
7.1/2 tsp. red chilli sauce
8.1 tsp. soya sauce
9.1 tsp. brown vinegar
10.1/4 tsp. pepper powder
11.salt to taste
12.2 tsp. cornflour
13.1 tsp butter or oil
14.4 cups water or vegetable stock

Method
1.Heat butter or oil, add vegetables, ginger, except spring onions.
2.Stir fry till cooked, add spring onions, stir.
3.Add stock, chilli sauce, soya sauce, vinegar and stir.
4.Bring to a boil, simmer for 7-8 minutes.
5.Add salt and pepper.
6.Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7.Cook for 2 minutes. Serve hot.



YOUTUBE for hot sour soup

ingredients
1• 2 tbsp French Beans (finely chopped)
2• 2 tbsp Baby Corn (finely chopped)
3• 2 tbsp Cabbage (finely chopped)
4• 2 tbsp Carrots (finely chopped)
5• 2 tbsp Onions (finely chopped)
6• 2 tbsp Red Capsicums (finely chopped)
7• 3 tsp Corn Flour
8• 1 tsp Vinegar
9• ½ tsp White Pepper
10• ½ tsp Soy Sauce
11• 2 tbsp Tomato Sauce
12• A pinch Orange-Red Food Color (optional)
13• A pinch Ajinomoto (optional)
14• 2 sprigs Spring Onions (for garnishing)
15• 2½ cups Water
16• Salt to taste
17• Oil for frying

For Chinese Chilly Chutney
1• 4-5 Dried Red Chilies
2• 1 Onion (small)
3• 1 Garlic (head)
4• 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup:
1.Soak dried red chillies in hot boiled water for about 10 minutes.
2.Take out the chillies and grind it with the remaining ingredients (for Chinese 3.Chutney) to form a fine paste.
4.Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
5.Heat oil in a pan and saute all the vegetables for 1-2 minutes.
6.Add Chinese Chutney Paste to the vegetables.
7.When aroma arises, pour water into it.
8.When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
9.Garnish the soup with spring onions.
10.Serve it hot.

ingreidents
Cover :
1.250 gms. All purpose flour (Maida)
2.1 Egg
3.Little Salt
4.Water to make batter
Filling :
1.2- 3 Carrots Grated)
2.1 cup leeks shredded and well washed (white section only)(optional)
3.1/2 tsp Ginger Minced)
4.1/2 tsp Garlic Minced)
5.100 gms Cabbage Shredded)
6.50gms Mushrooms Chopped)
7.75 gms Sprouted Beans
8.3 Green Chilies Chopped)
9.Salt to taste
10.2 tbsp Soya Sauce
11.1/2 tbsp White Pepper Powder

METHOD
1.Sift the flour and add salt, egg and water and make a smooth batter.
2.Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3.Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
4.To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
5.Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
6.Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
7.To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
8.Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
9.Deep fry in hot oil until golden.
10.Serve the vegetarian spring roll hot.


YOUTUBE FOR SPRING ROLL



Chinese:
How To Make Crispy Vegetable Spring Rolls

batata vada rany season specail snacks

ingredintes

1. 2 Cups besan
2.3/4 lb Potatoes
3. 2 tbsp Grated coconut
4• 4 Onions, chopped finely
5• 4 Green chillies
6• 4 Cloves garlic
7• Sugar to taste
8• Juice of one lime
9• A few sprigs coriander leaves, chopped
10• 1 tsp Mustard seeds
11• A small piece ginger
12• 1 tsp Turmeric powder
13• 1/2 tsp Red chilli powder
14• 1 tsp Cumin seeds
15• A pinch of baking soda
16• Oil for deep frying
17• Water as required
18• Salt to taste

Method
1.Cook potatoes into the Pressure cooker until soft.
2.Peel and mash them keep aside.
3.Grind green chillies,ginger and garlic together to make a fine paste.
4.Combine this paste potato,onions,coriender leaves, lime juice,salt mix well.
5.Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles .
6.Remove it from the heat and add it into the potato mixture,mix well.
7.Take another bowl and combine besan,cmin seeds,red chilli powder,termaric 8.powder,baking soda,little water in it to make thick batter .

9.Add tsp hot oil to batter.

10.Make small balls from the potato mixture.

11.Dip each ball in the batter and dio fry them until golden brown .

12.Serve hot batata vada with chutany or sauce.

Youtube for batata vada

mixfruit jam

Ingredients:
1.Apples 1kg
2.Papayas 1/2kg
3.Bananas 3
4.Chickoos 3
5.Orange or sweet lime 3 Grapes 1/4kg
6.Sugar 1-1/2kg
7.Citric acid 2 tsp
8.Essence 3/4 tsp.

Method

1.All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.
2.Cut and boil fruits in very little water till soft.
3.Blend with manual mixie.
4.Add sugar and cook on high flame.
5.When sugar dissolves completely, add citric acid
6.Stir and cook till thick. Add colour and essence while hot.


Note:
The jam is ready when
•The jam bubble begin to burst and contents tend to fly all over.
when taken on a saucer,the water does not separate
•taken on a spoon and swayed, it forms wrinkles

General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid

per 1kg of sugar =1kg 600 gm of jam

Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.

Glass painting designs

BOONDI RAITA (Curd Preparation)

Ingredients:

1. 2 Cups Curd (Yogurt)
2. 100 gms Gram flour(Besan)
3. 1/2tsp Roasted Cumin(jeera) powder
4. salt to taste
5. Red chili powder to taste
6. very little garam masala
7. Finely Chopped coriander leaves
8. Oil to fry

Preparation
1.Add water to gram flour and mix well to spreading consistency.
2.Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.
3.Fry till golden & crisp.
4.Stir the curd with hand mixer(mathani).
5.Add boondi and mix gently.
6. If it becomes thick add little milk and mix it.
7.Now add salt, cumin powder and chili powder, mix well.
8.Sprinkle garam masala and garnish with chopped coriander.
9.Keep in refrigerator for an hour or so.
10.Serve boondi raita chilled.