Gobi Manchurian

Gobi Manchurian is a Indo Chinese gravy dish made from cauliflower florets also known as gobi. Gobi Manchurian can be served with chapathi and also as a side dish with fried rice, noodles or plain rice.

The following ingredients are needed to prepare Gobi Manchurian.

Ingredients:-

Cauliflower.         -1 medium size
Turmeric powder. -1/2tsp
Salt.                       -to taste.
Oil.                        - for deep frying.

For Batter:-

Maida.                                 -1/4 cup
Corn flour.                           - 2tbsp
Ginger Garlic paste.             -1tbsp
Kashmiri Red chilli powder. -1tsp
Soya sauce.                            -1tsp
Salt.                                        -to taste

For Sauce:-

Oil.                        -2tbsp
Green chillies.        - 2
Garlic.                     -2  [sliced]
Onion.                     -1/2
Capsicum.                -1
Ginger Garlic paste. -1tbsp
Green chilly sauce.   -1tbsp
Soya sauce.               -1 and 1/2tbsp
Tomato Ketchup.       -1 and 1/2 tbsp
Pepper powder.          - 1tsp
Sugar.                         -1/2tsp
Water.                         -1 cup + 3 tbsp
Salt.                            - to taste.
Corn flour.                  -2tsp
Vinegar.                      -1/2tsp
Spring onion.              -2

Instructions:-

1. Blanching the Cauliflower florets (Gobi):-

Clean and chop a medium size Cauliflower into bite size florets.Wash them in water.Blanch the washed Cauliflower florets in hot boiling water in a vessel with Turmeric powder and litttle Salt until half done. (about 10 minutes).Drain all the water and keep aside the blanched Cauliflower florets.

2. Preparing Batter for deep frying the Gobi:-

In a mixing bowl add Maida, Corn flour, Soya sauce, Ginger Garlic paste, required Salt, Kashmiri Red chilly powder and required water (about 1/4 cup) and whisk well and prepare a smooth and thick batter without lumps. (If the batter is too thick add little more water but don't make it too watery.)

3. Deep frying the Gobi:-

Drain the Cauliflower florets completely before frying. Heat oil in a pan on medium flame for deep frying. Now dip the half cooked Cauliflower florets [Gobi florets] in the batter and drop into the hot oil one by one and deep fry till golden colour. Deep fry in batches and remove from hot oil and keep aside on a kitchen tissue.

4. Preparing Sauce:-

Heat 2tbsp Oil in a pan on high flame. Once the oil is hot add Green chillies, sliced Garlic, Ginger Garlic paste, chopped Onion and little Salt and saute well till the Onion becomes translucent. Add chopped Capsicum, Soya sauce, Green chilly sauce, Tomato Ketchup and Pepper powder. Add 1/2tsp Sugar and mix well. [Make Corn flour slurry using 2tsp Corn flour and 1cup of water without lumps.] Now add it to the boiling sauce and mix it well. Now the sauce thickens. Add Spring Onion and Vinegar and mix well. (If the sauce thickens too much lower the flame to medium heat and add in little water (about 3tbsp) and make it to the required consistency).

Method:-

Once ready to serve the Gobi Manchurian, toss the deep fried Gobi (Cauliflower florets) in the prepared Sauce. Chinese cooking is done on high flame and is very quick. So keep everything ready and it is easy to toss while preparing.

Serve the Gobi Manchurian hot with Chapathi, Fried Rice, Noodles or plain Rice.

Recipe courtesy - Sandhya A Prabhu.

Cashew Onion Pakoda / Cashew Nut Onion Fritters.

Cashew Onion Pakoda is a tasty and crispy tea time snack.The following ingredients are needed to prepare Cashew Onion Pakoda / Cashew Nut Onion Fritters.

Ingredients:-

Cashew.                   - 100 gram
Onion.                      - 1/2 of a medium size
Gram flour (Besan). -1cup
Rice flour.                 -1/4 cup
Ginger.                      -1 inch piece
Garlic.                       -1 +1
Fennel seeds.             -1tsp + 1tsp
Curry leaves.             -1spring + 1spring
Coriander leaves.       -1/4 cup
Mint leaves.                -2tbsp + 1tbsp
Green chillies.             - 4
Red chilly powder.      -1tsp
Salt.                             - to taste.
Ghee.                           -1tsp
Oil.                               - for deep frying.

Instructions:-

Peel and finely chop Onion and keep aside.

Remove the outer skin, wash well and chop the Ginger into very small pieces and keep aside.

Peel and chop 1Garlic into thin pieces lengthwise and keep aside.

Wash and finely chop 1spring Curry leaves and keep aside.

Wash and finely chop Mint leaves and Coriander leaves and keep aside.

In a mixer grinder add Green chillies, 1Garlic, 1tsp Fennel seeds, few Coriander, 1spring Curry leaves, 2tbsp Mint leaves. Add 1tbsp of water and grind all the above ingredients together to a coarse paste. Keep aside 

Method:-

1. In a large mixing bowl add Gram flour, Rice flour, Red chilly powder, 1tsp Ghee and mix well.

2. Add 1tsp Fennel seeds, finely chopped Onion, chopped Ginger, 1chopped Garlic, finely chopped Coriander leaves, finely chopped 1tbsp Mint leaves, finely chopped 1spring Curry leaves and required Salt.Mix together all the above ingredients along with Cashewnuts, coarsely ground masala paste and 3tbsp of water to form a thick batter. Mix well till the Cashews are coated with the mixture.The consistency of the batter is thick.

3. Heat oil in a deep frying pan on high flame.Once the oil is hot reduce the heat to medium flame.Pinch out a small portion of the batter and drop into the hot oil. Deep fry till crispy and golden colour. Fry them in batches.

4. Remove from hot oil and place the deep fried Pakodas on a kitchen towel to absorb excess oil from the Pakodas.Transfer the Cashew Onion Pakoda to a serving bowl.

A tasty and crispy Cashew Onion Pakoda [Cashew Nut Onion Fritters] is ready to serve along with hot tea or coffee.

Try the recipe and enjoy the tasty and crispy snack.

Note:-

If you not add Onion and Coriander leaves in the batter (mixture), the deep fried Pakodas will stay for 1 week in airtight container.

You can also make Cashew Pakoda without adding Onion. 

CASHEW ONION PAKODA RECIPE - STEP BY STEP METHOD WITH FEW PHOTOS.

Instructions-

In a mixer grinder add Green chillies, 1 Garlic, 1tsp Fennel seeds, few Coriander, 1spring Curry leaves, 2tbsp Mint leaves. Add 1tbsp of water and grind all the above ingredients together to a coarse paste. Keep aside

Method:-

1. In a large mixing bowl add Gram flour, Rice flour, Red chilly powder, 1tsp Ghee and mix well.

, 

2. Add 1tsp Fennel seeds, finely chopped Onion, chopped Ginger, 1chopped Garlic, finely chopped Coriander leaves, finely chopped 1tbsp Mint leaves, finely chopped 1spring Curry leaves and required Salt in the mixing bowl..Mix together all the above ingredients along with Cashewnuts, coarsely ground masala paste and 3tbsp of water to form a thick batter. Mix well till the Cashews are coated with the mixture.The consistency of the batter is thick.

3. Heat oil in a deep frying pan on high flame.Once the oil is hot reduce the heat to medium flame.Pinch out a small portion of the batter and drop into hot oil. Deep fry till crispy and golden colour. Fry them in batches.

4. Remove from hot oil and place the deep fried Pakodas on a kitchen towel to absorb excess oil from the Pakodas.

A tasty and crispy Cashew Onion Pakoda is ready to serve along with hot tea or coffee.

Recipe courtesy - Sandhya A Prabhu.

Apple Halwa

Apple Halwa is a healthy and sweet dessert made with grated Red Apples, Milk, Ghee, Nuts and Sugar mixed with Cinnamon and Cardamom.

The following ingredients are needed to prepare Apple Halwa.

Ingredients:-

Red Apple.  - 2
Sugar.          -1/4 cup
Cardamom.  - 2
Cinnamon.    - a small piece
Milk.              - 1/4cup
Nuts/ Badam - few
Ghee.             - 2tbsp

Instructions:-

1. Wash the Red Apples and remove the outer skin. Grate the Apples and keep aside.

2. In a blender add Sugar, Cinnamon and Cardamom. Blend together to a smooth powder and keep aside the powdered Sugar mixture.

3. Chop the Nuts / Badams into thin slices and keep aside for garnishing.

Method:-

1. Heat Ghee in a pan on medium flame and add the grated Apples into the pan. Saute well and cook the Apples.

2. The Apples starts to release it's juice. Saute well and cook the Apples till all the Water is evaporated. Once the juice is evaporated and the Apple is cooked well add the powdered Sugar mixture. Stir the mixture continuously  till the Sugar dissolves and all the water is evaporated.

3. Once the Sugar is dissolved and the Apple gratings are cooked well add Milk and stir well. (Make sure the Apples are well cooked, if not the Milk will curdle)

4. Once the Milk has incorporated Apple Halwa is ready to serve.Remove the Apple Halwa from the pan and transfer to a serving bowl.Garnish the Apple Halwa with few slices of Nuts and Badam.

5. A very healthy and tasty Apple Halwa is ready to serve hot.

APPLE HALWA RECIPE - STEP BY STEP METHOD WITH FEW PHOTOS.

Apple Halwa is a healthy and sweet dessert made with grated Red Apple, Milk, Ghee, Nuts and Sugar mixed with Cinnamon and Cardamom.The following ingredients are needed to prepare. Apple Halwa.

Ingredients:-

Red Apple.  - 2
Sugar.          -1/4 cup
Cardamom.  - 2
Cinnamon.    - a small piece
Milk.              - 1/4cup
Nuts/ Badam - few
Ghee.             -2tbsp

Instructions:-

1. Wash the Red Apples and remove the outer skin. Grate the Apples and keep aside.

2. In a blender add Sugar, Cinnamon and Cardamom. Blend together to a smooth powder and keep aside the powdered Sugar mixture.

3. Chop the Nuts / Badams into thin slices and keep aside for garnishing.

Method:-

1. Heat Ghee in a pan on medium flame and add the grated Apples into the pan. Saute well and cook the Apples.

2. The Apples starts to release it's juice. Saute well and cook the Apples till all the Water is evaporated. Once the juice is evaporated and the Apple is cooked well add the powdered Sugar mixture. Stir the mixture continuously till the Sugar dissolves and all the water is evaporated.

3. Once the Sugar is dissolved and the Apple gratings are cooked well add Milk and stir well. (Make sure the Apples are well cooked, if not the Milk will curdle)

4. Once the Milk has incorporated Apple Halwa is ready to serve.Remove the Apple Halwa from the pan and transfer to a serving bowl.Garnish the Apple Halwa with few slices of Nuts and Badam.

5. A very healthy and tasty  Apple Halwa is ready to serve hot.

Green Peas and Onion Masala Curry

Green Peas and Onion Masala Curry is a tasty side dish goes well with Chapathi, Phulkas and also with Rice.

The following ingredients are needed to prepare Green peas and Onion Masala Curry.

Ingredients:-

Green peas.                 - 1cup
Onion.                         - 2 medium size
Curry leaves.               - 1spring
Cumin seeds.               -1tsp
Green chilly                -1
Ginger.                         - a small piece
Tomato.                        - 2
Red chilly powder.       -1tsp
Coriander powder.        - 2tsp
Turmeric powder.         -1/4tsp
Garam masala powder. -1tsp
Salt.                               - to taste
Coriander leaves.           - few
Oil.                                 - 2tsp

Instructions:-

Wash and soak Green peas in water for 8 hours or overnight.Drain the soaked water and pressure cook the Green peas along with 2 cup of water for 3 whistles and keep aside.

Peel and finely chop Onion and keep aside.

Wash and slit one Green chilly into small pieces and keep aside.

Peel, wash and chop Ginger into small pieces and slightly crush them and keep aside.

Wash and finely chop Tomatoes and keep aside.

Clean, wash and finely chop few Coriander leaves and keep aside.

Method:-

Heat oil in a pan and splutter Cumin seeds and saute well.

Add Curry leaves and fry well.

Add chopped and crushed Ginger and saute well.

Add chopped Green chilly pieces and saute well.

Add finely chopped Onion and little Salt. Saute well till the Onion pieces become translucent.

Add finely chopped Tomato pieces and saute well.

Add Coriander powder, Red chilly powder and Turmeric powder and mix well.Saute well and cook till the Tomato pieces become mushy.

Add cooked Green peas and mix well with the cookedd Onion  pieces,Tomato pieces and Spice powders.

 Add required Salt and 1cup of water. Mix and boil well. Cover and cook for 2 minutes on low flame. Saute in between.

Add Garam Masala powder and little water to make the curry to a required consistency and mix well. Boil and cook for 2 minutes on low flame and switch off the flame.

Add finely chopped few Coriander leaves and mix well.

Transfer the Green peas masala curry to a serving bowl.

Serve the Green peas and Onion masala curry hot with Chapathi.

A tasty Green Peas and Onion Masala Curry is ready to serve with Chapathi, Phulkas, Paratha and also as a side dish with Rice.

Dudde Upkari / Pumpkin Stir Fry.

Pumpkin is called Dudde in Konkani. Dudde Upkari is a simple and healthy stir fry made with Pumpkin and goes well as a side dish with rice.

The following ingredients are needed to prepare Dudde Upkari/ Pumpkin Stir fry.

Ingredients:-

Pumpkin /Dudde  - 2 cup chopped
Green chillies.      -2   or  Dry Red chillies. - 2 broken into halves.
Mustard seeds.     -1/2tsp
Hing powder.       -1/4tsp [asafoetida]
Coconut oil.         -1tsp
Salt.                      - to taste

Instructions:-

Remove the outer skin and chop the Pumpkin / Dudde into 1/2 inch lengthy pieces. Wash well and keep aside.

Wash and slit Green chillies into small pieces and keep aside. Or you can add 2dry Red chillies  broken into halves - optional.

Method:-

Heat Coconut oil in a pan on low flame and splutter Mustard seeds and saute well.

Add slit Green chilly pieces and saute well.

Add Hing powder [asafoetieda] and mix well.

Add the chopped Pumpkin pieces and saute well.

Add required Salt and mix well without adding water.If needed sprinkle 2tbsp of water.

Cover and cook on low flame till the chopped Pumpkin pieces become tender. Stir in between. (Donot cook the pumpkin for longer period, it will become mushy).

Switch off the flame and transfer the stir fry to a serving plate.

A tasty Dudde Upkari / Pumpkin Stir Fry is ready to serve as a side dish with rice.

Rava Dosa / Instant Rava Dosa.

Rava Dosa is a thin and crispy crepe /dosa made with fine Rava (Semolina), Rice flour and Maida (all purpose flour) mixed with chopped Onion, Green chillies, Ginger pieces, Curry leaves, Cumin seeds (Jeera) and Black pepper. Instant Rava Dosa is one of the quickest and easy to make breakfast dish.No grinding and no fermentaion needed in this recipe.Curd is not used in this recipe.

The following ingredients are needed to prepare Rava Dosa/ Instant Rava Dosa.

Ingredients:-

Fine Rava (Semolina).     -1/2cup
Rice flour.                         -1/2 cup
Maida (all purpose flour). -1/4 cup
Onion.                                - 1
Green chillies.                    - 2
Curry leaves.                      -1 spring
Black Pepper.                     -1tsp
Cumin seeds (Jeera).          -1tsp
Ginger.                                - a small piece
Salt.                                     - to taste
Water.                                  - 2 and 1/2 cup
Ghee / Oil.                          - as required to roast the Rava dosa.

Instructions:-

1. Peel, wash and finely chop Onion and keep aside.

2. Wash and chop Green chillies into thin round pieces and keep aside.

3. Peel the outer skin and wash a small Ginger piece.Finely chop the Ginger piece and keep aside.

4. Wash and finely chop Curry leaves and keep aside.

5. Coarsely crush the Black Pepper with a mortar and pestle and keep aside.

6. Keep aside 1tsp Cumin seeds.

Method:-

1. In a mixing bowl add fine Rava ( Semolina), Rice flour and Maida ( all purpose flour).Mix all the flours together.

2. Add 2 cup of water and required Salt into the bowl and mix well and make a batter without lumps.

3. Add finely chopped Onion, Green chillies, Curry leaves, Ginger pieces, Cumin seeds and crushed Black pepper into the batter.

4. Whisk the batter well without any lumps and keep aside for 20 minutes.

5. After 20 minutes Rava absorbs water and the batter becomes thick. Add little more water (about 1/4 cup) into the batter and make the batter to a pouring consistency. Stir and mix the batter well and keep aside.

6. Heat a non stick dosa tawa on medium heat.When the tawa is hot spread little Ghee or Oil on the tawa.

7. Stir and miix the batter well.Take a laddle full of batter. Hold the laddle of batter 3 inches high above the hot tawa and pour the thin batter on the tawa in a circular motion starting from edges of the dosa tawa and move towards the centre till the batter covers the center and make thin Rava dosa.Small holes will appear here and there.

8. Spread little Ghee or Oil around the edges and over the dosa.Cook the Rava dosa till golden colour and crisp on medium flame.

9. When the base of the dosa becomes crisp and cooked well, lower the flame and flip the dosa and cook the other side. Rava dosa takes more time to cook than the normal dosa.

10. When both sides are roasted fold the dosa to one side.

11. Transfer the roasted dosa from hot tawa to a serving plate. 

12. Thin and crispy Rava Dosa/ Instant Rava Dosa is ready to serve hot with Coconut shallots chutney and Tomato chutney.

13. Make Rava dosa with the remaining dosa batter and transfer to the serving plate. Stir and mix the batter well before making each dosa. (You can make about 10 or 12 thin and crispy Rava Dosas with this batter)

Try the recipe and enjoy the tasty, thin and crispy Rava Dosa / Instant Rava Dosa.

RAVA DOSA / INSTANT RAVA DOSA RECIPE -STEP  BY STEP METHOD WITH FEW PHOTOS.

Main Ingredients:-

1. Fine Rava [Semolina].-1/2 cup, Rice flour-1/2cup and Maida [All purpose flour].- 1/4 cup.

2. Peel, wash and finely chop Onion and keep aside.

3. Wash and chop Green chillies into thin round pieces and keep aside.

4. Peel the outer skin and wash a small Ginger piece.Finely chop the Ginger piece and keep aside.

5. Wash and finely chop Curry leaves and keep aside.

6. Coarsely crush the Black Pepper with a mortar and pestle and keep aside.

7. Keep aside 1tsp Cumin seeds.

8. Salt.           - to taste

9. Water.        - 2 and 1/2 cup or as required to make a thin batter.

10. Ghee /Oil. - as required to roast the Rava Dosa.

Method:-

1. In a mixing bowl add fine Rava ( Semolina), Rice flour and Maida ( all purpose flour).Mix all the flours together.

2. Add 2 cup of water and required Salt into the bowl and mix well and make a batter without lumps.

3. Add finely chopped Onion,Green chillies,Curry leaves,Ginger pieces,Cumin seeds and crushed Black pepper into the batter.

 

4. Whisk the batter well without any lumps and keep aside for 20 minutes.

5. After 20 minutes Rava absorbs water and the batter becomes thick. Add little more water (about 1/4 cup or 1/2 cup) into the batter and make the batter to a thin and pouring consistency. Stir and mix the batter well and keep aside.

6. Heat a non stick dosa tawa on medium heat.When the tawa is hot spread little Ghee or Oil on the tawa.Stir and mix the batter well

7. Take a laddle full of batter. Hold the laddle of batter 3 inches high above the hot tawa and pour the thin batter on the tawa in a circular motion starting from edges of the dosa tawa and move towards the centre till the batter covers the center. Make thin Rava dosa.Small holes will appear here and there.

8. Spread little Ghee or Oil around the edges and over the dosa.Cook the Rava dosa till golden colour and crisp on medium flame.

9. When the base of the dosa becomes crisp and cooked well, lower the flame and flip the dosa and cook the other side. Rava dosa takes more time to cook than the normal dosa.

10. When both sides are roasted well fold the dosa to one side.

11. Transfer the roasted dosa from hot tawa to a serving plate.

12. Thin and crispy Rava Dosa/ Instant Rava Dosa is ready to serve hot with Coconut shallots chutney and Tomato chutney.

13. Make thin and crispy Rava dosa with the remaining dosa batter and transfer to a serving plate. Stir and mix the batter well before making each dosa and serve with Coconut chutney. (You can make about 10 or 12 thin and crispy Rava Dosas with this batter)

Try the recipe and enjoy the tasty, thin and crispy Rava Dosa / Instant Rava Dosa.