|
|
|---|
Showing posts with label stir-fry. Show all posts
Showing posts with label stir-fry. Show all posts
Hi everybody
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.
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
MARINATING SAUCE FOR THE FLORETS
1 tsp of soy sauce
1 tsp of vinegar
1/2 tsp of chilli powder
1/2 tsp salt
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 Priya announced Sprouted, I was so into this and wanted to participate, as I love sprouting, it makes me feel I am growing something.
Horse gram is something I like using in making Rasams and dry curries which I learnt from my mom, well I have never posted them have I ?, Gosh!, Let's forget about it, and get to this sprouting!, Looks Gorgeous isn't it ?, Getting back to the recipe, This was not something I had planned to make, but the time being a priority in my life way too much, I just had to decide something quick, simple and delicious.
SPROUTED HORSE GRAM AND CABBAGE STIR - FRY
I sprout them in my Sprout maker, which I bought it in India, Its not expensive but a fantastic piece of equipments which doesn't need any old methods making your sprouting a lovely, easy and not tedious experience!!
Take a closer look at my sprouted Horse gram isn't it beautiful?
Here's what I made out of the Sprouted Horse gram and this was a simple stir-fry or Dry curry, delicious with nice warm Rasam/Sambhar with hot Rice and a tsp of Ghee!, or with chapatis.
Here is the Recipe:
INGREDIENTS:
1 Cup Sprouted Horse Gram
300/400gms of Cabbage
2 sprigs of curry leaf
4 to 5 tbsp of Freshly grated Coconut
Half a Lemon/Lime
few sprigs of Coriander leaves
A pinch of Asafoetida
SEASONINGS:
2 tbsp of Oil
1 tsp of mustard seeds
1 tbsp of channa dal
1 tbsp of Urad dal
4 to 5 Green chillies
A pinch of turmeric powder
METHOD:
First of cook the sprouted Horse gram in a pressure cooker till one whistle, with 1 Cup of water, Meanwhile when it is cooking chop the cabbage finely.
Take a wok, Heat oil, once it is hot add all the Ingredients under seasoning one by one, Mustard splutters, the dals change colour, adding Green chillies and turmeric colours the oil.
Then add the finely chopped cabbage and Curry leaves and pinch of Asafoetida (When you cut the cabbage just soak them in water or just dip a handful of cabbage and take them out draining all the water, you must be wondering why I telling you all this, or I don remember if I have told you before, it's just that do not add too much water to cabbage but just sprinkle or one dip in the water, drain and into the wok, in a low flame cooks the cabbage perfectly well).
Mix well and close the lid and allow it to cook, at the same time, when the cooker cools drain the water from the cooked Horse gram (do not throw away the water, this water can be added to the Rasam or Sambhar if you are making to go with this dry curry), add it to the wok, mix well again and allow the cabbage to cook well.
Once the veggies are done well, and the required amount of salt and allow it on the stove for a few more minutes so all the water evaporates.
Then add washed and finely chopped Cilantro/Coriander leaves and fresh coconut mix well and now it is ready to serve.
Take a go on this, try it out and tell me how much you like it.
I would like to write a few things about Horse-gram which I have gathered from Googling/Ayurveda and our Ancestors
Horse gram is scientifically called Macrotyloma uniflorum, Fabaceae.
Horse Gram is called :
Kulith in Marati, Huruli in Kannada, Kollu in Tamil, Ulavalu in Telagu, Muthira in Malyalam.
Energy : 321
Moisture (gms) 12
Protein (gms) 22
Fat (gms) 0
Mineral(gms) 3
Fibre (gms) 5Carbohydrates(gms) 57
Calcium (mg) 287
Phosphorous (mg) 311
Iron (mg) 7
collected from various sources in Google
They say that Horsegram helps in weight loss, in Ayurveda they say that it has Vata properties that is why it helps in reducing phlegm, helps in cold, cough, body pain and tiredness. They say it helps in purifying blood so it helps in period realated problems in women, As it is fed to cattle/Horse, that is why they say they keep themselves very strong. That is why it is good to use kollu in winter so it keeps the metabolism of our body warm during the cold temperatures. They also say that it helps in removing kidney stones.
They say it should not be consumed by pregnant women, as they say it produces too much heat in the body.
As I am not a doctor, I might not have given correct information on the subject, please do consult a good doctor, for more uses and benefits from this gram.
I am sending this to Priya's sprouted event, hope she accepts my entry and she likes it!
I love fenugreek leaves, If you haven't tried you must, I say so to lot of my friends here, when you cook them, the whole house smells so great!, My kids always notice the smell when I cook methi !.
It's a simple Dry Curry but I have used Dhaniyaalu Podi as the masala which gives such a great taste, As I have always said, I love the spiciness of Andhra dishes, the taste buds tickle, the nostrils flare, eyes start watering !, with a Glass of water in the left I just devour the delicassies of the Andhra delights!, Mmm.., when swapna's mum visited this was an other podi I learnt, earlier (long back) I had a posted a recipe learnt from her, which my friends and family tried and said it was great!!, swapna is right now in India and I am hoping she would get me more authentic delights from her mom's kitchen as promised :), and I will definitely pass it on to you!. When I visited them she made carrot dry curry with this podi, I just added methi leaves to it, and it was good, Now I add this masala podi with lot of my dry curries, which gives a wonderful aroma, which the family really enjoy, thanks to swapna and her mom.
CARROT AND FENUGREEK STIR FRY
INGREDIENTS:
250 gms Carrot cubed
1 Small bunch of Methi leaves (fenugreek leaves)
1/4 freshly grated coconut
2 tbsp of oil
1 sprig of curry leaves
For tempering:
1 tsp Mustard seeds
1 tbsp chenna dal
1 tbsp Urad dal
1 tsp Turmeric powder
METHOD:
Wash, peel and chop the carrots into small cubes,
Take a wok heat oil add mustard seeds, once they crackle add the dals once they change colour add turmeric powder and then the chopped carrots and curry leaves, mix well sprinkle little water close the lid, Meanwhile wash the Fenugreek leaves chop them and add them to the wok, mix well and allow both the veggies to cook well, Unitl all the water gets dried, (do not add lot of water carrots cook very soon) . Add salt as required and Dhaniyaalu podi mix well and leave for another five minutes, with closed lid, so that the veggies absorb the masala powder then remove the lid add grated coconut mix well, and serve hot with chapatis or rice.
The Dhaniyaalu podi recipe I have already posted.
Subscribe to:
Posts (Atom)
