Thursday, April 28, 2011
300 gms Cauliflower florets
(Soak it in water with 1 tsp salt for 5 min, then strain the water and leave the florets in a strainer for another 15 min.)
For the Batter
5 tbsp all purpose flour
4 tbsp corn flour
1/2 tsp black pepper powder
1/2 tsp salt
13 tbsp water
Mix all the above to a smooth paste.
Take each floret dip it in the batter and deep fry till light golden brown. Keep it aside.
For the sauce
1 med. onion chopped finely
2 green chillies chopped finely
5-6 cloves garlic chopped finely
1 " ginger chopped finely
3 tbsp tomato ketchup
1 tbsp hot sauce
3 tbsp Soy Sauce
1/2 tsp black pepper powder
4 tbsp water
2 tbsp finely chopped spring onions
3 tbsp oil
In a pan heat the oil. add onion, once it is translucent add the ginger garlic & chillies fry for a minute.
Add the ketchup, hot sauce, soy sauce, pepper powder and let it all mix well for a minute. Add the water and let it cook for another minute.
Add the fried cauliflower into the sauce and mix it till all the sauce is well coated to the Manchurian. Put of the flame.
Garnish it with spring onions. Serve it as an appetizer. ENJOY...
Ingredients for the Koftas
500 gms bottle gourd (dudhi/lauki)(peeled & grated)
1/2 cup chickpea flour (Besan) add more if the batter is thin. (add spoon by spoon)
1/4 tsp cumin powder
1/4 tsp black pepper powder
1/2 tsp amchur powder (optional)
1 tsp salt
4 cloves garlic minced
1 small onion minced
2 green chillies minced
1 " ginger minced
2 tsp dry pomegranate seeds
4 tsp crushed peanuts (optional)
In a bowl add the above and mix to make a nice thick mixture.
Take a deep pan and heat oil in it. Once oil is medium hot add 1 tbsp full of the mixture and deep fry the koftas to light brown colour on slow flame. Keep the koftas aside.
For the thick curry sauce
1 big onion chopped finely
3 medium tomatoes chopped finely
2 green chillies finely chopped
1 tsp chopped ginger
1 tsp chopped garlic
1/4 bunch of chopped coriander
1/4 tsp red chilly powder
1/2 tsp turmeric powder
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp salt (add salt as per taste)
5 tbsp Oil
2 1/2 cups of water
In a pan heat oil, add the chopped ginger , garlic & chillies, fry till it is lightly browned then add the onion and brown it well.
Add the chopped tomatoes and fry till it browns and oil starts separating.
Add the dry spices and fry for another minute. Add salt.
Add water and let the sauce boil. Let the sauce simmer for another 2 minutes on slow flame.
Add the coriander leaves, put off the flame.
Add the koftas in the thick curry sauce till it is well coated.
Enjoy it with Chappati , Paratha or any bread that you like.
Wednesday, April 27, 2011
2 1/2 cups all purpose flour (280 gms)
1 1/4 cups sugar (225 gms)
1 tbsp. baking powder
1 tsp. salt
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/2 cup water
5 eggs, separated
1 tsp. pure vanilla
Preheat oven to 180°C
In a large bowl, combine flour, sugar, baking powder and salt.
Form a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth.
In a small mixing bowl, beat egg whites until they hold stiff peaks when the beater is lifted from the bowl. Fold gently into the banana mixture.
Pour into a greased 10-inch pan.
Bake for 50-55 minutes or until the cake springs back when lightly touched. Remove pan from oven and turn upside down immediately. Allow to cool for 20 minutes. Remove cake from pan.
Wednesday, April 20, 2011
1 Kg Ashgourd (Kualo) skin peeled & cut into thin long strips
Ingredients for grinding
2 tbsp coriander seeds
1 tsp mustard seeds
3/4 tsp cumin seeds
4-5 black pepper
2 cloves garlic
1 inch cinnamon stick
4 dry red chilies
½ onion sliced
5 tbsp fresh or desiccated coconut
Small ball of tamarind
Grind all the above in a grinder to a thin paste with little water. Keep the ground masala aside. Also wash the grinder and keep the masala water aside.
In a pot take the thinly sliced ash gourd, add ½ tsp salt, 4 bay leaves and little water. Boil the ash gourd till it is little translucent. Throw the water and keep it aside.
Take the ground masala water in a pot. To this add 3 green chillies slit, 2 thinly sliced onions, 1 inch ginger finely chopped, 8 flakes of garlic thinly sliced. Add ¼ tsp salt. Boil till the onions are translucent (takes about 5 minutes). To this now add the ground masala. Add the boiled ashourd and leave it to simmer for 5 minutes. Add 2 tsp vinegar, ½ tsp sugar and salt to adjust. Let the curry boil. Put off the flame. Take ½ cup of water, boil. To the boiling water add 7 tbsp coconut milk powder and stir it well to a smooth paste. Add this coconut milk to the curry and mix well.
Now temper the curry with 1 thinly sliced onion browned well in 3 tbsp oil.
Enjoy the curry with Pan Poley (Lacey Rice Pancakes) or steamed rice.
Variation : you can substitute ashgourd with lady fingers. Yummy..
Lacey Rice Pancakes recipe can be viewed here : http://gluttonyandgourmet.blogspot.com/2006/11/pan-poley-neer-dosa-rice-pancakes.html