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