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Hope you all remember to post recipes from RAKS KITCHEN ending in 6 days, and we are going to run with an other blogger soon..
I keep making this manchurian now and then which is a healthy version from the deep fried one, I got this Idea of making this version when I was trying out this recipe from Alka's Sindhi Rasoi for Tried and tested event, (which I haven't still posted!), she says to fry the Gobi's till golden in colour, I just couldn't fry it in oil, (when you have border line cholesterol you need to keep a watch on what you are eating right ?), that's when this idea stuck I fried them with very little oil, that is why they don't look so golden like hers! (soon I will try to post it), From that time if I get tempted to eat Gobi Manchurian , I will always make this way, but if I have family and friends around, I will take to the deep frying way!, As kids also don't mind eating it this way (they just love the chinese spices), so I could say this is a healthy dish comparably right ?
So how did I do it ? here it is...
DRY GOBI MANCHURIAN
INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves
FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required
FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder
METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful Gobi Manchurian....
c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.
When I saw Jagruthi's, Complete my thali event I wanted to participate, I thought I will not repost them but link my recipes in this and send it to her, then I had an other Chutney waiting for me in the draft, This is it :), Here goes my chutney to this wonderful event......
I made this chutney in the spur off the moment, I had a Ready made Dosa and wanted a chutney to go with it, when I looking around for some coconut, I found poor little small Sour Mango and a Red Pepper, my daughter told me to try out something with those two. well, the chutney was kind of nice, and it had a rather different taste.
MANGO - RED PEPPER CHUTNEY
INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required
Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida
METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add 1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.
with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.
Paruppu Thuvaiyal/Dal Chutney
Green Chutney
Ridge Gourd and coriander Chutney
Apple Thuviyal/Chutney
Carrot, Tomato and Peanuts Chutney
Apple Chutney
Ridge Gourd Chutney
Brinjal /Kathrika Thuviyal
Onion Chutney
Vegetable - Peel chutney
c u soon with some more posts.., take care , bye...
Hi all, Hope you are all doing well, I have this habit of checking all the events in the blogging world and try to cook something out from either my own creations/books/blogs. well, I should say I really enjoy rather I should say the whole family enjoy the different kind of menus we have everyday, I even take photos of what I have dished out, but I would say a big BUT, have they ever made themselves visible or appeared in my blog Oops!, that is the big question, I never get time to post them on time, As we all know our dear fellow blogger and a wonderful friend to me, who mails me and writes to me, when ever I need her, my Inspiration to the baking world and my introduction to daring bakers and other baking blogs, I have already told you about her in my many previous posts, I even write her name when ever I join something telling them I came to their blog/event through her. When I am writing my intro I feel I owe it to her, I am hoping someday I would like to meet her. So, all this introduction was to tell you people I did not want to miss this opportunity to participate in Zlamushka's Tried and Tested event which is now being taken care of by Lakshmi of Kitchen Chronicles, being hosted this month by our dear Queen of MW Srivalli of Cooking 4 all seasons!.
I have a few to post, hoping at least I will post some of them...
As I had already told that my kids love for pasta, as Aparna says her Akshya loves pasta and pitza, my kids are none less the same, I think this applies to most of the kids around the world, My second daughter has become an expert on cooking pasta, she makes her own Tomato sauce by changing the spices she includes in them!, only thing I need to provide her is pasta and passata or pureed Tomatoes as she hates Tomatoes if she ever finds skin of tomatoes in her plate, she says she doesn't know why she can't swallow them!, but if it is completely mashed it's fine for her!, well and good for me when they are hungry, I know at least they don't wait until I come back home, she makes pasta for everybody.
That's how I planned to make this one, when I came back home, she had already started cooking pasta, so, I took over from there, as I remembered Aparna's Penne with Roasted Red Pepper (Capsicum) and Tomato sauce, is what I was going to do...
FUSILLI WITH ROASTED RED PEPPER (CAPSICUM) AND TOMATO SAUCE
2 Big Tomatoes
1 Big Onion
2 to 3 tbsp of Olive oil
1 tsp Red chilli flakes
1/2 tsp of Ginger-Garlic paste
4 tbsp of broken walnuts
1 tbsp of honey
1 tsp Italian herbs
METHOD:
Cook pasta as per the Instructions with a tsp of oil, this helps the pasta not sticking with each other, then drain out all the water and run cold water over it, which keeps them apart..
To make the sauce:
Brush the peppers and tomatoes with oil and grill/roast it on the stove top, this blisters the skin on the top remove the skin chop them and keep aside with both the vegetables.
Chop the onions with a tsp of oil saute them until they are brown in colour or caramelized, keep them aside to cool.
Once they are cool, Puree the sauteed Onions, Roasted Peppers, Tomatoes and walnuts.
Take a wok, heat 2 tbsp of oil, add G-G Paste, saute for a minute then add the pureed Tomato sauce add Salt, Chilli flakes, Italian Herbs and honey as per taste and may be 1/2 or 3/4 th cup of water to make that into a sauce consistency and allow it boil for few minutes.
Once the sauce is ready either mix the cooked Fusilli or serve it on top of it with choice of your cheese or eat it just like that.
My verdict : The plates were clean that meant the pasta was well liked, I had a eye on this recipe as I felt it very interesting because she had added walnuts in this, I felt this was a healthy dish to be Book marked, they had cheese on top to relish it more, hubby ate it just like that!, me as I am not a big fan of pasta I ate the sauce just like that to see if everything was perfect, may be I would have liked it bit more spicy but my kids loved it just the way it was!, thanks aparna.
Take a look at my pasta plate one more time....
I will try to come back tomorrow with few more recipes which I have tried from My Diverse Kitchen. take care, bye for now, Have a good day ahead....
Continuing from my last post, This was our Main course!! Vegetarian Paella, The colour might not be same as the book because they used fresh tomatoes, canned tomatoes give a rich colour to the tomatoes, I think they add some colouring agent in them. The rice had a different spiciness and taste because of the Italian herbs in it!!
Totally it was quite tasty and I was proud of my kids!!, I just thought if I fall sick my kids can manage to cook something for me and for themselves.
VEGETARIAN PAELLA
When I was in school and college days, I used to write lot of poems!!, I think that was what I could call them, sometimes I used to write like small clippings.., I had a friend working in the Radio station in Mysore, I think he still works there, I had given him my book of poems, he was quite impressed and said I should really take interest and write more, well, God knows where, why and when I stopped writing, was it good or bad !? I really do not know, One such clipping reminded me today when I was writing this post...
''Expressions are difficult
Impressions are thoughts
which cannot be changed
become a good impression
which becomes you !!
and let others learn & live like you!!....''
When I think of my blog's presentation and photographic skills !!, I feel that my expressions in writing may not be to my expectaions, and Of course the photos are my Impressions which are also not impressive to stay tuned in anybody's thoughts, either way I don't seem I am upto the mark, but only one thing which keeps me going is my another clip here which says..
''We have never met
we have never parted
we are never broken hearted''
As we all know somebody is there to encourage us, by leaving such beautiful, encouraging, much appreciated and appropriate comments, which makes us so light hearted and keeps us going, so is the blogging, bringing new friends, new contributions and the aspect of love with each other, deligted we are, excited we feel every day with a new recipe as we unfold as the spring beholds the loveliness of the nature.
Coming back to the recipe..
As always I couldn't take a good photo, may be once the summer sets in I will have more light !! and i might have good pictures, But, Only the picture does not look too good to eat, but the object was really yummy!!, It was more like manchurian and the spiciness gave a great kick to the dish!!
PANEER WITH RAMIRO SWEET RED PEPPERS
250gms Paneer (I used shop bought one)
1/4 cup of finely broken Cashewnuts (are crushed finely)
1 Medium sized onion
3 to 4 pods of Garlic
2 Ramiro Red peppers (deseeded)
3 spring onions
4 to 5 sprigs of coriander leaves
3 to 4 Green chillies
1/4 tsp Red chilli powder
1/4 tsp Garam masala powder
1'' grated Ginger (1 tbsp)
3 tbsp of Corn flour
3 tbsp of Maida/plain flour
water as required
salt as required
METHOD:
Take a vessel, grate paneer, green chillies, crushed Cashewnuts, A little bit of salt mix everthing well, make into small balls out of it and keep aside.
Meanwhile using corn flour and Plain flour with a little bit of salt (check this out as you have already added salt to the balls) , so remember to balance the requirement of salt, using water make it into a bajji or Idli consistency.
Dip each ball in this plain and corn flour batter and deep fry them and keep them aside until all of them are fried
Now take a big work, heat a 3 to 4 tbsp of oil, once it is hot add grated ginger, finely chopped onion and garlic, fry them well, then once the onions are transperent, add the peppers and fry well.
To the same wok when they frying, add a 1/4 tsp of chilli powder, garam masala powder, chopped spring onions, and fry few more minutes, add salt at this stage if necessary.
Now add the paneer balls in it and fry for few ore minutes then serve it with any kind of sauce, ketchup, chutney as you wish.
Variation: If you have any chat masala you can use that too
