Cauliflower Manchurian/Gobi Manchurian

Indo-Chineese dishes are one of my favourite...cauliflower manchurian is one among them.This is one of the famous starters in India.which is made with a tangy spicy sauce and chineese inspired flavours. I Have tried this recipe a number of times the everytime a make it's always a hit.my hubby and son really enjoy it with an aromatic  fried rice.This is a very fast dish and i bet nobody can go wrong when followed the correct procedure...alrite now let's start with the recipe..

Cauliflower Manchurian :-

Ingredients :

Cauliflower - Florets 1 cup
All Purpose flour/Maida - 1/2 cup
Cornflour - 3 tbs (heaped)
Rice flour - 2 tbs
Spring onion - 1/4 cup
Soya sauce - 1 tbs spoon
Red chilli powder/Red chilli paste - 1 spoon
Tomato Ketchup - 1 tbs
Onion - 1big
Tomato - 1 small (pureed)
Garli pods - 4 nos(chopped finely)
Ginger - 1/2 inch(chopped finely)
Curd/Yoghurt - 2 tbs
lime - a few drops(optional)
Salt - as per taste
Sugar - little
Red food Colouring - A pinch (optional)
Oil - for deep frying

Method :-

1. Boil water in a pan when it's pipping hot remove from the stove and add the cauliflower florets with little bit of salt and turmeric powder let it sit for about 10 mins..

2. Strain the cauliflower and put it on a bowl to that  add maida,cornflour,rice flour,salt,little sugar,soya sauce,few garlic pieces,little tomato ketchup,lime juice,red colour and curd.

3. Now mix all the ingredients together by adding a little water so that the cauliflowers will be coated enough.(just make sure don't add to much water since it will make it soggy when u fry)it shoild look like a pakora

4. Heat oil in a kadai  and now fry these cauliflower florets nicely until crisp n golden in colour & drain it on a kitchen towel.

 For the sauce :

1. heat a frying pan to that add 1 tsp oil when hot add onions fry them till light brown now add the garlic & ginger &fry them.

2 Add the tomato puree and wait untill the raw smell fades away to that add all the sauces(tomato ketchup,soya sauce and red chilli paste (if u prefer it spicy) and little sugar & salt.& few spring onions.

3. Now add the fried cauliflower to the sauce and toss them well until all the sides are coated.

4.Garnish it with more spring onions on the top.

( can be served with fried rice or just as a starter)

Adai - South Indian Breakfast

Adai..


Adai - South Indian Breakfast



Hi..all...i tried this recipe for the first time and it really worked....my family really enjoyed..once u give a try you would like to make often.hope you enjoy!!!!



Ingredients:

=========



For Soaking:

1 cup/tumbler - Raw rice

1/4 cup - Tur dhal

1/4 cup - Bengal gram dhal

1/4 cup - Moong dhal/green gram dhal





For grinding:

Dry red chillies - 5 to 6 nos

Garlic - 4 nos

Cumin seeds - 1/2 teaspoon

salt to taste



For Garnishing:

coriander leaves - 1/2 bunch chopped





Method:



Grind garlic,red chillies and cumin in a blender to a paste and keep them seperately in a bowl.



Now grind all the soked ingredients to a smooth paste to that add theabove ground paste and chopped coriander leaves ,salt and mix everything together.



Heat a griddle or non stick pan



pour a ladlle full of the ground batter in the centre of the pan an spread in a circular motion like how we do for dosa.



Adai can be served with coconut chutney or i like eating with tomato ketchup/sauce for the breakfast.



Delicious Adai is ready.

Note: the ground mixture can be referigerated for two days.

Vadai - South Indian Tiffin / Snack Medhu Vadah / Vadai

Vadai..


Ingredients:
=========

1 cup - Urid dhal/Black gram dhal

1 onion - chopped finely

1 green chilli - (optional)

1/2 inch ginger - chopped finely(optional)

Coriander little

Oil - for frying



Method:

1. Soak urid dhal overnight or about 3 to 5 hours


2. Drain the water thoroughly and grind the above mixture in a blender to smooth paste.


3. To the above mixture add chopped onions,green chillies,coriander , and ginger and mix everything together.

4. Heat oil in a kadai/Deep fat frying pan


5. Wet ur hands in water and take a little paste of the ground mixture and place it in one palm
flatten slightly and make hole in between.

6. Now fry this in a hot oil.


7. Follow the above procedure for all the vadais.


8. Serve hot with coconut chutney/toamato ketchup.


9. Enjoy hot vadais.




Note: While soaking urid dhal add a few white soya beans so that it makes the batter more smooth and it contains a lot of protein.