GOBI MANCHURIAN 65

Gobi Manchurian is a colorful, mouth-watering dish.
Ingredients
Cauliflower  1
All purpose flour or Maida 2 cups
corn starch  2-3 tsp
Ginger garlic paste 1 tsp
pepper powder 1/2 tsp
chilli powder 1/2 tsp
orange-red color few drops
salt to taste
dark soy sauce 1/2 tsp
water
oil to fry
onion 1 chopped it depends on you ( you can either finely chop or to big chunks, make sure the onions are separated)
green onion 2 finely chopped
green chilli finely chopped lengthwise 2-3
Garlic -2 flakes chopped
Tomato sauce 1/2 cup
soy sauce 2 tsp
Red Chilli sauce 1 tsp (depends on your requirement)
oil 2 tsp
Directions
soak flowerettes in hot water with salt added for 5 min (don't boil water with cauliflower in it - it will soften the flower and will not be crunchy).
Add all the ingredients from maida to soy sauce in a mixing bowl. Add water little by little to make a thick consistency (a bit thicker than bajji batter). Add flowerettes to the batter and make sure the batter covers the flowerettes thoroughly. Let it soak for 15-20 minutes (avoid putting your hand in batter since the batter will become watery use a fork or whipper for mixing)
Hat the pan add oil and let the oil become hot.
Now add few flowerettes at a time with several batches to complete the step. remove and place on tissue paper to drain excess oil.

NEXT!!!!

Heat oil in the pan. Add garlic, green chilli, saute for a minute,  add onion, saute till it becomes transparent. Add all the sauce. let it bubble for a second.
add the fried flowerettes. Add green onion to garnish.

Here you go!!!

Homemade Delicious GOBI MANCHURIAN Ready.

OLAN - ONE OF MY FAVORITE DISH

OLAN   (Kerala recipe)

INGREDIENTS:
Karamani  1 cup
Coconut milk  1 can
parangikkai  1 cup (Cut into big chunk)
green chili  3-4
Curry leaf  few
Coconut oil


Method:
Pressure cook Karamani to Three whistle. Let it cool. Keep aside. Bring an pan pour one cup of water and add parangikkai to it. Add salt to taste. Cook until the vegetable becomes soft. Now add Curry leaf and Karamani to it. Cook for two more minutes. Now add coconut milk and let it start to boil( At the beginning stage of boiling remove from fire. Add two tsp of coconut oil to olan. No need to Garnish with any mustard seeds.
You can prepare coconut milk at home.
Will post how to make homemade coconut milk soon...........

Children will love this as it is not spicy. Eat with hot rice. serve with Parangikkai Chutney. Will post recipe soon.

Photos on the way..........
Leave feedback/comments

ONION SAMBAR

Ingredients:

thoor dhal 1 1/4 cup

pearl onion 200 gms

Channa Dhal 2 tbsp

urud dhal 1tsp

coriander seed 2 tbsp

jeera 1 tbsp

pepper 1 1/2 tsp

asafoetedia 1/2 tsp

grated coconut 3/4 cup

curry leaf a handful

jaggery 1/2 tsp

coriander leaves little

red chilli 8 - 10 ( according to the Spice you need)

gingelly oil 4 tbsp

turmeric powder

salt to taste

For seasoning:

mustard seed 1 tsp

urud dhal 1/2 tsp

asafoetidea 1/2 tsp

fenugreek 1/4 tsp

curry leaf 1 stem

method:

Add little turmeric powder and 1 tsp oil to thoor dhal and preesure cook and keep a side.

peel onion and keep aside.

In heavy bottom pan add 2 tbsp oil and heat. Add red chilli saute for a minute. add channa dhal, urud dhal, corriander seed, fenugreek, jeera, pepper, asafoetedia, curry leaf, saute till golden brown. Add coconut and saute for a minute. cool and grind to paste.

I the same pan add 2 tbsp and add onion and salt and saute till they are golden brown. Add the ground paste(keep 4 tbsp of the paste) and saute for a minute. Add tamarind water and bring to boil. Add thoor dhal and again bring to boil. add salt if needed. add remaining paste to it and jaggery and boil for another 2 minutes.

In a small pan add 1 tbsp of oil and add mustard seed, when it start to pop add urud dhal, fenugreek, asofoetidea and curry leaf.

Tip: After seasoning the smbar close the lid to save the aroma.

BRINJAL IN GRAVY BED

Ingredients:

Small brinjal 250 gms

small onion 10 - 12 ( I used big onion as I did'nt have small onion at that time)

khus-khus 2tbsp

white sesame 2 tbsp

garlic 5

green chilli 3

tomato 1

tamarind - small lemon size

jaggery

curry leaves

coriander leaf

gingelly oil

cooking oil

method:

Slit brinjal length wise without cutting into half. Do not remove the stem. In a pan add cooking oil and heat. Add brinjal and fry till golden brown. Keep aside. In a heavy bottom pan without adding oil add sesame seed and khus-khus and fry. Grind them to a paste adding water little by little. In the same pan add gingelly oil and add onion green chilli garlic and saute them till golden brown add tomato. Add salt to it. Now add corriander powder turmeric powder redd chilli powder jeera powder. Saute till oil seperates. Now add tamarind water. Bring to boil. Add the sesame - khuskhus paste and bring to boil. Boil till raw smell disappear. Now add jaggery, wait for another 2-3 minutes. Add curry leaf and corinder leaves for garnishing.

MYSORE PAK

Ingrediaents:


Channa dhal flour 1 cup


sugar 21/2 cup


ghee 3 cup


water 1/4 CUP


Method: Seive the flour. Grease the tray you will be pouring the pak.In a heavy pan add the flour and water and mix well to avoid any lumps. Add sugar and mix well. Now on the stove top. Keep stirring. keep the flame to low. Now add ghee little by little. Never stop stirring or it might burn them. Once it start to bubble pour them to the tray. Let it cool. When it half the way cut them to pieces( If it cools completelyyou cannot cut them). Let it cool to room temperature. Carefully remove the pieces store it a dry airtight box. you can keep them fo even a month.





Note: There is no need to refrigerate them. Do not use wet hand, it will get spoiled.





P.S: There is no need to add any cardomom or camphor laurel

SWEET BOLI

Ingredients:

channa dhal(கடலை பருப்பு) 1 cup
gingelly oil 100 ml
kesar color(or yellow color) 1 tsp
cardamom powder 2 tsp
maida 2 cup
sugar 1 1/2 cup
ghee 1/2 cup
salt to taste

method:
Seive maida to avoid lump. Add salt, kesar powder, and mix with maida to make dough. Now add gingelly oil and soak. ( It is ok to add more gingely oil).
To make pooranam(pooranam). check channa dhall for any green channa. (if green channa is there then it will not grind properly). Pressure cook channa dhal. Give three whistle or till it is 3/4 cook.
now let it cool. Drain excess water and keep the water aside(you may need them for grinding). Grind channa dhall to a paste adding little water(you may use the boiled water we have kept). Now again check for any unground dhall. powder the sugar and add to the channa paste. along with this add cardamom powder.
To make boli.
Divide channa pooran into 15 equal size ball. Also make 15 portions of maida mix(It is ok if you cannot make proper balls out of maida). Since maida has got elasticity you can stretch them out. Now stretch them little and keep the pooran inside and fold them. Now using the rolling pin make them to thin chappathi. (be careful not to tear them). Carefully take them and put them in the tawa.
turn both side and cook as you do for chappathi. Remove from tawa and apply ghee. Serve hot. MM.............The aroma from this dish makes you mouth watering. You will surely like them.

Leave comments after you try them.