Thursday, May 14, 2009

Cauliflower Manchurian

A wonderful IndoChinese recipie.Hope you like it and enjoy with your family. IndoChinese are my favourite dishes.Mothers Day Special!

500gms Cauliflower florets
8 tbsp Cornflour/ corn starch
3-4 Green chillies, minced
2 Spring onion bulb , chopped
Salt to taste
Oil to deep fry+2 tablespoons
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1 medium Green capsicum, chopped
1 medium Onion , chopped
2 tbsp Soy sauce
2 1/2 cups Vegetable stock
2 tbsp Vinegar
1/4 tsp Sugar
1. Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
2. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.Heat sufficient oil in a kadai.
3. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.
4. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the
ginger paste.
5. Add the chopped capsicum and onion.Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.Add the vinegar, sugar and adjust salt to taste.
6. Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.Add the fried cauliflower florets.
7. Mix well to coat and cook for two minutes more. Serve hot.

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Monday, May 4, 2009

Anjeer Halwa

A wonderful and easy recipie...
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4

Anjeer (Dried figs) 24 no.s (200gms)
Clarified butter (ghee) 3 tbsp
Almonds, blanched, peeled & powdered 1/2 cup
Milk powder 1/3 cup
Sugar 4 tbsp
Cardamom powder (elaichi powder) 1/4 tsp

1. Cook the figs in boiling water for 3 to 5 minutes. Drain, cool and then grind them in a mixer.
2. Heat clarified butte in a thick bottomed non stick vessel and add the powdered almonds to it.
3. Saute for 5 minutes and then add pureed figs, sugar, milk powder and 1/2 cup water. Keep stirring continuously.
4. Cook till the sugar dissolves and the consistency becomes a bit thick.
5. Remove from gas and then add cardamom. Mix it well. Serve hot garnished with slivered almonds....

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Saturday, May 2, 2009

Cabbage and Spinach Parathas

Easy and fast parathas Good for breakfast/ lunch/ dinner/ journey/ picnic.........
Preparation time: 20 min
Cooking time: 15 min
Serves: 5 parathas


Spinach shredded 1/2 bunch
Cabbage shredded 1/4 medium
Wheat flour (atta) 2 cups
Chickpea flour (besan) 1/2 cup
Salt to taste
Red chilli powder 1 tsp
Carom seeds (ajwain/ ova) 1 tsp
Green chillies 1-2 chopped
Oil 4-5 tsp
Milk 4-5 tbsp
1. Put the wheat flour and chickpea flour in a vessel.
2. Add the red chilli powder, carom seeds, green chillies, oil, salt, shredded cabbage, shredded spinach and milk to it.
3. Mix all the ingredients and make a dough of it.
4. Add a little water if needed. Set aside for 5-10 min.
5. Divide into 5 equal portions and roll out into thick parathas of 5 to 6 inches of diametre.
6. Heat tawa and place the paratha on it. Drizzle with oil and cook on one side. Turn the paratha and drizzle oil again and cook the other side too.
7. Similarly make other 4 parathas and serve hot with any pickle, chutney or raita.....

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