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.

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.

PRAWNS PAKORA

Ingredients

1 cup prawns

1 tsp. ginger garlic paste

1 tsp. chopped coriander

1 small onion chopped

1 small tomato chopped

1 egg

1/2 cup besan

2 tsp. soya sauce

2 green chilies chopped

Oil for deep frying

Method:

Beat the egg and flour and a little oil.

Add the soya sauce.
Then add everything else into the batter and mix well.
Shape into flat cutlets and fry.

searve with pudina chutney.

KERALA FISH FRY(MATTI CURRY)

INGREDIANTS:

1 coconut grated

1 medium sized tomato slized

3 green chilles slit

few curry leaves

1 small peice of ginger chopped

2 tsp chilli powder

1 tsp turmeric powder

salt to taste

a lemon sized tamrind socked in water and squeezed off(tamarind pulp)

fish as per ur choice cleaned and cut into peices ( i have used sardins/matti/tarla)

METHOD:

In a shallow vessel(kadhai/chetti/mud vessel) mix alll the above ingrediants except the fish

Add in water as required

Give it a good boil till the tomatoes become soft.

Once boiled add in the fish peices and cook till the fish is done.

serve with boiled rice.

PANNER MATTAR

Ingredients:

1 block of paneer, cut into cubes and deep fried1 cup of frozen thawed green peas or 1 cup of de-hydratedgreen peas, soaked in water overnight and then boiled

1 small onion chopped finely

2 tsp ginger-garlic paste

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp dhania (coriander)powder

1/2 tsp cumin powder

1 cinammon stick

1-2 cloves

1 cardammom

1 tablespoon cashewnuts, powdered

2 tomatoes, pureed

1/2 tablespoon whipped cream or malai

2 tsp finely chopped coriander leaves

1 tablespoon ghee

Salt to taste

Method:

Heat the ghee and add the cinammon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.When the onions turn light brown, add all the powderedspices and cashewnut powder.Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes.Mix well.

Stir in the chopped coriander leaves.

CHICKEN BIRYANI

Ingredients:

1 1/2 kg chicken
1 kg basmati rice
1 kg onions, finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 cup ginger garlic paste
2 cups sour curds
2 tbsp lime juice
1 tbsp garam masala powder
5 tez patta (bay leaves)
2 dalchini cinnamon pieces
5 cloves
2 big cardamoms
2 small cardamoms
Salt


Method:

Mix the curds, lime juice, and two tablespoon ginger garlic paste.
Marinate the chicken in this mixture for an hour.
Fry the onions with half of the whole spices till golden brown and keep them aside.
Fry the remaining ginger garlic paste, add turmeric and chilly powder and salt.
Add the chicken and cook till it is tender.
Wash and boil the rice with salt and the remaining whole spices.
Put the chicken and rice in layers, sprinkle some fried onions and garam masala powder.
Cook till the rice is done.
Serve with raita.

PEAS PULAO RECIPE

Ingredients :

1 cup Basmati Rice
1 cup Peas
1 Onion
1 piece Ginger chopped finely
2 green Chillies
Salt to taste
1 piece Cinnamon
1 Clove
2 Bay leaves
coriander leaves for garnish
2 tbsp Butter/Ghee
2 cups water
1 tsp sugar

Method:

Soak The Basmati Rice in water for half an hour before cooking.Wash & drain the rice. In a rice cooker or in a pan take some butter/ghee.
AS it starts melting add bay leaf,cinnamon,cloves.fry for a minute till the aroma starts filling the room at which time start adding chopped ginger,chilles & Peas.
Fry them briefly & add the rice,salt & sugar .
Fry it till all the rice is quoted with ghee & spices.
Add the water & cover the lid.
In a seperate pan fry the onions till it turns translucent & brown. Garnish the rice with onions & coriander.

DAL MAKHANI

Ingredients:

1 cup whole urad daal (urad sabut)

1tbsp Red kidney beans (Rajma)

1 onion finely chopped

1 tomato finely chopped

1" Ginger piece

2-3 green chilies finely chopped

chopped coriander leaves

4-5 flakes Garlic paste

1/2 cup stirred curd

1/2 cup fresh stirred cream (malai)

2tbsp butter

1tsp cumin seeds (jeera)

1/2tsp turmeric powder

1/2tsp Garam masala

Red chili powder to taste

1/2tsp dhania powder

Salt to taste

How to make dal makhni :

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice.