Gobi manchurian

Ingredients:-

Cauliflower - 1 medium sized cut into medium sized floretsS

pring onion chopped- a small bunch (Seperate whites and greens)

Garlic chopped - 5 tbsp

Green chilies chopped - 4-5 tsp (Use according to your spice level)

Soya Sauce - 1 and 1/2 tbsp

Green Chilli Sauce - 2 tbsp

Tomato Ketchup - 3 tbsp

Vinegar - 1 tsp

Coriander leaves - for garnishing

Oil - as needed

Salt - add only if needed(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)

For the batter :
All purpose flour/Maida - 1/2 cup

Corn flour - 1/4 cup

Rice flour - 2 tbsp

Egg - 1

Ginger-Garlic paste - 2 tsp

Red Chilly powder - 1/2 to 1 tsp

Salt - to taste (consider the saltiness of soya sauce while adding it)

Method :-

Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.

If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.

Hariyali murg

Ingredients:-

Chicken cut into small pieces - 1 kg

Red onion sliced - 2 medium sized

Garam masala powder - 1tsp

Curry leaves - 1 sprig

Bayleaf - 1

Salt - to taste

Oil - as needed

To prepare marinade :

Poppy seeds - 1 tsp

Green chillies - 10 - 15(use according to your spice level)

Fresh grated coconut - 2 tspn

Ginger Garlic paste -1 tsp

Turmeric powder - 1/4 tsp

Mint leaves - 10 - 15

Coriander leaves -a small bunch

Grind all these together to make a fine paste and keep it aside.

Method:-

Add salt to the prepared marinade,mix well and marinate the chicken pieces for 1 hr preferably in a refrigerator.Heat oil in a pan, add bayleaf and curry leaves into it.Fry it for few seconds and add the onions, fry until it turns into a golden brown color.Now add the chicken pieces and fry till oil seperates.Check for the salt and add around 1 cup of water and cook until the gravy becomes thick.Finally add garam masala powder and simmer for few more minutes.Garnish with coriander leaves and serve hot with rice/rotis.

Sindhi Chicken Curry

Ingrediants:

1 cup plain curd- room temp, stirred to a creamy consistency
1 1/2 teaspoons cumin powder
1 tsp cornstarch
3/4 tsp turmeric
2 tablespoons oil
3/4 tsp cayenne
2 cups finely chopped onion
28 ounces tomatoes chopped liquid (1 can/box)
1 tablespoon ginger root peeled & minced
1/2 cup corianer chopped
1 tablespoon garlic - minced
2 teaspoons salt or to taste
4 teaspoons green chilies preferably serranos
1 1/2 teaspoons garam masala
12 large chicken thighs skinned, rinsed and wiped dry
1/4 cup cilantro chopped
1 tablespoon coriander powder

method:

1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.