Gobi Manchurian

Ingredients for Gobi Manchurian

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Gobi Manchurian Method

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp  of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve Gobi Manchurian hot with noodles or rice.

Aloo Palak

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Aloo Palak METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Aloo Palak is ready.

Serve Aloo Palak hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Malai Kurma

Malai Kurma Ingredients :

For the greavy :
Badam, kaju, pista. (1/2 cup grated)
3 tbsp white cream (malai)
½ cup grated shing (peanuts)
2-3 tomato paste
Green chillies, ginger paste, garlic paste
Garam masala, red chilli powder

for the vegetables : (boiled)
French beans (1 cup cut in cubes)
carrots, green peas, corn cubes, onions.
Corrainder leaves for dressing

Malai Kurma Method :

Grind the ingredients given in gravy in the mixer first, heat the ghee or butter in the vessel and fry the onions till it is brown.
Add the green chillies ginger and garlic paste.
Then put the gravy and fry and stir it for 5 min.
Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure cooker.
Mix the all ingredients well for 15-20 min.
Serve with corainder leaves.tasty Malai Jurma ready

Beetroot Gravy

Ingredients :
½ cup moong dal
3 beetroots
1 onion
2 tomatoes
2-3 green chillies
4-5 flakes of garlic
½ tsp pepper
½ tsp cumin seeds
1 tsp rice
2 tsp sugar
curry leaves
Corainder leaves for garnishing
1 tsp lime juice
2 tsp ghee
Salt to taste

Method :
Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.
Garnish it with corrinder.

Bhindi Gojju

Ingredients
1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk (or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste

Method
Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.

RAJMA RASMISA

Ingredients:

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp

How to make rajma rasmisa :

• Pick, wash and soak the rajma overnight.
• Boil the soaked rajma till well cooked.
• Heat oil, add cumin seeds.
• When it crackles, add chopped onions.
• Saute it till light golden brown in colour.
• Add ginger paste and garlic paste and sauté it.
• Add the tomato puree and sauté it.
• Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
• Cook the masala for 5-6 minutes.
• Add the rajma, mix it well and add half a cup of water.
• Cook it for another 15- 20 minutes.
• Garnish with green coriander leaves.

BHARLI VANGI

INGREDIENTS Baby brinjals 500 grams Tamarind 1 lemon sized ball Coconut, scraped 1/2 cup Fresh coriander leaves, chopped 1 cup Oil 4 tablespoons Onions, sliced thinly 2 medium Dry coconut (khopra), grated 1/4 cup Sesame seeds (til) 2 tablespoons Peanuts 1/4 cup Cumin seeds 1/2 teaspoon Coriander seeds 1 teaspoon Salt to taste Turmeric powder 1/4 teaspoon Red chilli powder 2 teaspoons Mustard seeds 1/2 teaspoon Curry leaves 5-6

METHOD Slit brinjals into four, keeping the stems intact. Keep in water. Soak tamarind in half a cup of warm water for half an hour. Remove the pulp, strain and set aside. Reserve one tablespoon each of the scraped coconut and chopped coriander leaves for garnish. Heat one tablespoon of oil in a pan and add onions. Stir-fry briefly. Add grated dry coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and sauté on medium heat for two minutes, stirring continuously till dry coconut changes to light golden in colour. Cool and grind to a coarse paste adding a little water. Combine this paste with goda masala, salt, turmeric powder, red chilli powder, fresh scraped coconut, chopped coriander leaves and tamarind pulp. Stuff this prepared mixture into the brinjals. Heat remaining oil in a pressure cooker, add mustard seeds and let them crackle. Add curry leaves and place stuffed brinjals. Cook for two to three minutes. Gently turn brinjals once or twice to ensure even cooking. Add one cup of water, close lid and pressure cook till two whistles. Most of the stuffing will leave the brinjals and form the gravy for the dish. Serve hot, garnished with reserved coriander leaves and scraped coconut.

Gobi Manchurian

Ingredients

 1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Directions

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Green Peas Masala

Ingredients

 1. Fresh/Freezed Green peas - 1 cup,

 

2. Onion - 2 ( Finely chopped),

 

3. Tomato - 1 (Finely chopped),

 

4. Green chilly - 1 (slit lengthwise),

 

5. Fennel seeds - 2 tsp ( in which 1tsp crushed),

 

6. Grated coconut - 1/4 cup,

 

7. Turmeric powder - 1 tsp,

 

8. Red chilly powder - 3 tsp,

 

9. Garam masala powder - 1 tsp,

 

10. Coriander powder - 2 tsp,

 

11. Curry leaves - 1 stig,

 

12. Salt - as per taste,

 

13. Oil - for frying.

Directions

1. Boil & cook the green peas in water with salt and drain.
2. Grind the grated coconut with 1 tsp fennel seeds in to fine paste and keep aside. (If you are using ready-made coconut paste, use fennel seeds while seasoning alone.)
3. Heat oil in kadai, add the crushed fennel seeds, let them turn light brown, now add the onions, green chilly, curry leaves and saute till transparent.
4. Add the tomatoes and saute till they are cooked to mash.
5. Now add the turmeric powder, red chilly powder, coriander powder, garam masala, salt and saute till the masala's raw smell goes.
6. Add the coconut paste and saute for 2mins.
7. Add water for the curry and bring to boil.
8. When curry is half thick add the cooked peas and saute adding oil till dry. ( Can be had as curry also for rice or make it dry for side dish).
Green Peas masala is ready to serve hot !!

RAJASTHANI PANCHMEL DAL

INGREDIENTS Split Bengal gram (chana dal) 1/4 cup Green gram (sabut moong) 1/4 cup Split black gram skinless (dhuli urad dal) 1/4 cup Split pigeon pea (toor dal/arhar dal) 1/4 cup Whole red lentils (sabut masoor) 1/4 cup Salt to taste Turmeric powder 1/2 teaspoon Oil 3 tablespoons Asafoetida a pinch Cumin seeds 1/2 teaspoon Cloves 4-5 Dried red chillies, broken 2 Ginger-green chilli paste 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 teaspoon Red chilli powder 1/2 teaspoon Tomatoes, chopped 2 medium Garam masala powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoons

METHOD Soak dals in three cups of water for at least two hours. Then drain and boil them in three cups of water with salt and turmeric powder till done. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dry red chillies. When cumin seeds start to change colour, add green chilli-ginger paste and sauté for one minute. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil surfaces. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

GOBHI PARANTHA

INGREDIENTS Whole wheat flour (atta) 3 cups + for dusting Salt to taste Ghee to shallow fry+ tablespoons Cauliflower 1 medium Fresh mint leaves a few Fresh coriander leaves bunch 1/2 medium Green chilli 3 Ginger 1/2 1/2 inch pieces Dry mango powder (amchur) 1 tablespoons Red chilli 1/2 teaspoon

METHOD Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green chillies. Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges. Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers. Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.