Monday, February 9
Chilly Gobi Manchurian
Its had been a long time since i made this, though i love it a lot and used to make them quite often when i was back in banglore. Do you know why??, Its because nowadays i'm so obssesd by eating healthy and low oil, or NO oil, that deep frying cauliflower for this reipe, made me aviod it. But then i felt, 'enough of this'. Most of the recipes that tickels ours (atleast mine) taste buds are not so healthy. And then i made them as evening snack,(Yep not as a side dish,which i usually do) and ate a heartful, and then went for a small walk. (going healthy ..)
So here, mine another Indo-Chinese, recipe, apart from the very popular Chilly Paneer.
Ingredients:
1 medium sized cauliflower, cut into florets
For marinade:
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic paste
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
Salt to taste
Oil for deep frying
For sauce:
1/2 capsicum sliced
1 onion sliced
1 1/2 tbsps garlic chopped
1/2 tbsp ginger chopped finely
3 4 green chillis slit into 2
1 tbsp oil
2 tbsp soya sauce
1 tbsp chilli sauce
1 tsps vinegar
2 tbsps tomato sauce
1 tsp black pepper powder
salt to taste
To garnish:
1 tbsp finely chopped coriander leaves n spring onions
Method:
Put the cauliflower florets in hot water for about 5 minutes, drain. Mix all the ingredients for marinade with cauliflower and set aside for 2 hours. If you are in hurry can skip the marinade .
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the marinade into the hot oil. Do not crowd the vessel. Reduce flame to medium and fry till the done i.e, it turns golden brown.
Remove onto absorbent paper and keep aside.
Before and after frying..
Next, heat oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add green chillis and ginger and then add onions. Stir fry .
Then add the sliced capsicum and stir fry for another 3-4 mts. They should retain their crunch.(I have over done this)
Next add all the sauces and cook for about 2 mts.
Add pepper powder and salt to taste.
And lastly add the deep fried gobhi and toss on high flame for 1-2 mts. Turn off heat.
Garnish with the chopped spring onion greens and coriander leaves.
Tips:
If you want to make gravy one, before adding Cauliflower;
Add 2 cups water into it, and then add 1 tbsp cornflour dissolved in cold water. And just before serving add the fried cauliflower into this gravy.
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Sending this to JFI: Cauliflower started by Indira
Along with, Cauliflower bhaji.
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Monday, June 23
Spicy Chilli Paneer
'PANEER', its such an ingredient, you make anything out of it, it definately shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course. This spicy chilli paneer i learned from one of my childhood friend, Vineeta. She loves cooking and was so fast to prepare it, and then it tasted so yumm, that henceforth i always followed her recipe to make this.
You can have it as a starter, or even make gravy for it in no time and have it in your main course.
Ingredients:
200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying
For the Sauce:
Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)
Method:
Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.
For the Sauce:
Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.
And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.
Tip:
As soya sauce contains salt, so add a bit less salt to the dish.
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I'm sending this spicy indo chinese appetizer to AWED:Chinese ,hosted at Culinarybazaar... whose yum roundup is here now.
And also to Paneer a delicacy hosted by vandana
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
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Friday, May 9
Chinese Veggie Noodles
This recipe is specially for the kids, my kids like to eat it so much, that every week atleast once they have this for the dinner.Fast to cook and good to eat(and fast to feed too).I usually prepare it for dinner time only, unlike my mom's place where we used to have it as evening snacks. As this dinner results in early and not so very heavy meal..(ideally dinner ought to be like this, i think???)
Ingredients:
1 packet Noodles
2 tbsp Soya sauce
1 tbsp Tomato ketchup
1 Tbsp Chilli garlic sauce
1 tbsp vinegar(optional)
2 cup of julienne carrots, spring onions,potatoes,french beans & cabbage.
2 cloves garlic chopped finely
1 big onion,sliced
2 tbsp Oil
2 tsp Black pepper
Salt to taste
Method:
Boil the noodles with sufficient water(or as par instruction given in the packet), some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water.
Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together.
Keep it aside to cool.
Heat Oil in a thick bottomed pan. When oil gets hot,add garlic,and then sliced onion,cook till onions are translucent.
Add cut vegetables, sprinkle a pinch of salt and stir fry at high heat for about 3 4 mins.
Now add spring onions, soya sauce, chilli garlic sauce & tomato ketchup, stir for couple of minutes and add cooked noodles.
Add salt to taste.
Stir fry for 2-3 mins and serve hot.
Tips: Prepare the noodles at high heat for best results.
If you want,you can use any brand noodles(discard the taste maker) to prepare this dish
Soya sauce contains lot of sodium, check for salt before you add any.
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I'm sending this indo chinese Main course to AWED:Chinese ,hosted at Culinarybazaar...
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Sunday, March 16
Manchurian balls
Ingredients:
For manchurian balls:
Carrot small(grated) - 3 nos
Cauliflower small(grated) – 1 no
Small Cabbage (grated) – 1 no
Green chillies(finely chopped) – 2 no
Allpurpose flour(Maida) - 1 tbsp
Ajinomoto - ¼ tsp (optional)
Black pepper powder – ½ tsp
Salt - ½ tsp
Corn flour - 2 tsp
Oil for deep frying
For Manchurian sauce:
Oil - 2 tbsp
Ginger paste -1 tsp
Garlic paste - 1 tsp
Worcestershire sauce - 1 tbsp
Tomato sauce - 1 tbsp
Soya sauce - 2 tbsp
Vinegar - 2-3 tsp
Green chillies (finely chopped) - 3-4 nos
Salt - 1 tsp
Onion (finely chopped) – 1 no
Black pepper - ¼ tsp
Corn flour - 1½ tbsp
Method :
For making balls:
Put 1 tsp. salt in grated cabbage(also carrots n cauliflower) and leave it for 15 minutes. After that squeeze it to get the water off.
Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida.
Make balls of oval shape and roll them in dry maida.
Heat oil in a pan or a kadai.
Fry the balls till they become golden brown in colour.
For making Manchurian sauce:
Heat 2 tbsp. of oil in a pan or a kadai. Sauté onions and green chillies.
Add ginger and garlic paste and fry it for one minute.
Add the sauces, vinegar, salt and black pepper and cook for 1 minute.
Add 1½ cups of water and boil it and simmer for 2 minutes.
Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside.
While serving, boil it again and put the balls in it.
Cook for one minute.
Serve hot.
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