Gobi Manchuria- Indian style

Preparation Time: 25 min
Cooking Time: 10 min

Ingredients:

Cauliflower (medium sized, clean and broken into big florets) - 1
Plain flour(All purpose flour, maida) - 1/4 cup
Cornflour - 3 tsp
Spring onion (finely chopped) - 1
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 2 tsp
Salt as per taste,
Black pepper powder.- 1/2 tsp
Soya sauce -1tsp
green chili sause- 1 tsp
tomato ketchup -2tsp
coriander chopped
Oil - 3 tsp
Water - 1-1/2 cup

Preparation Method

• Boil plenty of water  in a heavy based pot and add 1 tsp of salt, put the cleaned cauliflower florets in them. Let it stay for about 3-4 minutes. 
•  Drain and pat dry on a clean cloth.
•  Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Strain the excess oil and remove them when golden brown and crisp.
• Take another pan, add few tsp oil and saute ginger garlic, green chillies, and spring onions and then add soya sauce, green chilli sauce and tomato ketchup.
• To this adjust the seasoning of salt and pepper. Add 1 1/2 cup of water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well.
• Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florets and Soya sauce. Boil for two more minutes and remove.
•  Serve  hot with  fried rice or Roti

Aloo Samosa

Preparation time: 15 minutes
Cooking time: 10 minutes


Ingredients


For the dough
Wheat flour (atta) - 2 cups
All purpose flour (maida) - 1 cup
Salt - 1 tsp
Baking soda - 1/4 tsp
Oil (warm) - 3 tbsp
water (to knead the dough)


For the filling
Potatoes (large, Boiled and mashed) - 3
Finely chopped Onion - 1 (optional)
Mustard seeds - 1/2 tsp
Turmeric powder - 1 tsp
Garam masala powder - 2 tsp
Coriander seeds (crushed) - 1/2 tsp
Green chilies finely chopped - 4
Freshly chopped coriander leaves - 2 tsp
Salt to taste
Oil for frying

Preparation

• Sieve and mix the wheat flour, all purpose flour, baking soda and salt together. 
• Add 3 tbsp of warm oil to the flour  and water accordingly, mix it well until the mixture is tender and knead it in to a soft dough. Set the dough aside for 15 minutes.
• Heat 2 tbsp of oil in a pan, add chopped onions (optional) and saute till golden brown. o this add the mustard seeds,crushed coriander seeds and saute till the mustard seeds pop.
• Add the boiled, half mashed potatoes and stir.
• To this add turmeric , garam masala, salt, green chilies and fresh coriander leaves and mix well
• Cook the mixture for 2-3 minutes on medium flame.
• Take the mixture off the heat and keep it aside
• Divide the dough in to 6 equal portions and roll them in to 5 inch diameter  rounds
• Cut the rounds in to halves, moisten the edges with maida water and join the ends together to make a cone
• Place 1 tbsp of filling in the cone and seal the third side. Make 3 to 4 at a time and  deep fry on low to medium flame. Drain excess  oil on a paper towel.

Tip: Do not fry the samosas on high flame, they would turn brown quickly and turn out oily and soggy.

• Aloo Samosa is ready to serve. Serve hot with Green chutney or tomato ketchup

Dal Kachori

Ingredients


Skinless Black gram (urad) - 1 cup
Flour (Atta) - 4 cups
Chopped Green chilies - 2
Anise seeds (saunf) - 1tbsp
Coriander seeds - 1 tsp
 Cumin seeds - 1tsp
Red chili powder - 1/2 tsp
Asafoetida powder - 1/4 tsp
Salt to taste
Oil for deep frying

Preparation

• Soak the black gram in water overnight. Rinse and drain
• Sift the flour and add  warm oil and water gradually to make a soft dough.
• cover the dough with a damp cloth and leave it for 30 minutes
• Grind the drained beans with chili powder, salt and spices to make the stuffing.

• Divide the dough in to equal portions, flatten and roll in to puris
• Wrap a portion of stuffing in each puri, roll them in to a smooth ball.
• Flatten the stuffed puris
• Heat plenty of oil for frying in a kadhai, carefully slip the kachori in to the oil, flip the kachori over after few seconds
• Fry until golden brow. Serve the Dal Kachori with Green Chutney or Hot and sweet sauce.

Pure Ghee Besan Ke Laddu

Ok go ahead kill me!! I know I was supposed to post this before Diwali, well I couldn't find time. Well we don't need an occasion to eat sweets now....do we??So here you go,

Preperation Time:  45 mins

Cooking Time: 15 mins

Ingredients

Besan (Gram Flour) - 4 cups

Castor Sugar/Powdered sugar - 2 1/2 cups

Ghee -  1 1/2 cups

Powdered Cardamom - 2 teaspoons

Almonds/Cashew (chopped) and raisins - 1/2 cup

Gram flour fried in ghee kept aside for cooling

Method

1. Heat ghee in a kadhai
2. Add Besan (gram flour) while stirring and fry it on low flame.
3. Once it is browned to the desired level, take the kadhai off the flame and allow it to cool
4. Add cardamom powder and powdered sugar and mix well
5. Add chopped dry fruits and raisins
6. Roll them in to laddus and store them in an air tight container

Rabri - Quick and easy

Dessert for a starter!! ;)


Preparation time : 10 mins
Cooking time     :  15 mins
Serves : 4

Ingredients
Milk   : 2 cups
Sugar : 1/4 cup
Condensed milk: 1/4 cup
Bread Slices : 2

Garnish
Cashew/Almonds  chopped :1/4 cup
Raisins
Saffron (optional)
Green cardamom powder

****

Method 

1.  Cut and discard the crust of the bread
2. Grind the slices in a grinder/processor
3. Heat milk in a thick bottomed pan and bring it to a boil
4. Add the bread crumbs, condensed milk, sugar to the pan
5. Stir continuously while you cook on a medium flame for 10 minutes
6. Add safforn and cardamom powder and mix well.
7. Garnish it with chopped almonds/cashew
8. You can either serve it hot/cold

** Picture of the recipe has been uploaded from the web

Welcome to my new blog :)

Hey all!!

The interest in cooking,sharing recipes, presentation and an addictive love for the one you love  all inspired me to start a food blog.

Now,I am prepared and set out to discover the 'cook' in me...I happily welcome all my blogger/non-blogger friends to my new food blog.


Happy blogging!.