Gobi Manchurian

Wednesday, August 31, 2011

Preparation time: 25-30 minutes

Serves: 4 people

You will need:
  1. Cauliflower: 1(large) - cut into florets
  2. Onion: 1 no. - chopped
  3. Capsicum/Bell peppers: 1 no. - finely chopped
  4. Garlic pods: 2-3 nos.
  5. All purpose flour/Maida: 2 cups
  6. Corn Flour: 1/2 cup
  7. Cooking Oil: 2-3 tbsp
  8. Soya Sauce: 1 tbsp
  9. Tomato ketchup: 1/2 cup
  10. Red chilli powder: 1 tsp
  11. Water
  12. Salt - according to taste
Gobi Manchurian
  • In a bowl, add the maida, corn flour, red chilli powder, salt and water until you get a smooth batter. Mix well so the flour doesn't form lumps. Do not make the batter too watery. 
  • To this, add the cauliflower florets.
  • In a wide bottomed pan, add the oil and let it heat. 
  • Then deep fry the flour covered florets until they turn golden brown. Once all the florets are done, set them on a tissue paper to drain excess oil. Then set them aside.
  • In a wok, add 1 tsp oil, chopped onions and garlic.
  • Once the onions turn translucent, add the peppers and stir until they are al dente. 
  • Then add the tomato ketchup and soya sauce and mix well. I don't add salt here since the soya sauce is salty enough!
  • To this, add water and 1 tbsp of corn flour so that the sauce thickens. You can add more water if you would like the sauce to be of gravy consistency.
  • Once the sauce is cooked, add the fried cauliflower florets and let it simmer for approx. 5 minutes. 
  • Serve it hot as an appetizer. Perfect with a cup of chai!

Simple Dal with a twist

Preparation time: 20 minutes

Serves: 4 people

You will need:
  1. Toor Dal: 1 cup
  2. Chana Dal: 1/4 cup
  3. Mustard seeds: 1/2 tsp
  4. Cumin seeds: 1/2 tsp
  5. Garlic pods: 1 no.
  6. Turmeric powder: 1/2 tsp
  7. Red chillies: 3-4 nos.
  8. Coriander
  9. Water: 1 cup
  10. Oil: 1 tsp
  11. Asafoetida/Hing: 1 pinch
  12. Salt: according to taste

To cook: 
  • Boil the toor and chana dal in a pressure cooker. The chana dal adds thickness to an otherwise liquidy dal. 
  • Once the dal is cooked, add water, salt and coriander and bring to boil.
  • Temper this with oil, hing, mustard seeds, cumin seeds, red chillies and garlic. 
  • Makes a great combination with rotis!

Easy Capsicum Stir Fry

Preparation time: 15 minutes

Serves: 2 people

You will need:

  1. Capsicum/Green Pepper: 1 nos - chopped
  2. Potatoes: 2 nos
  3. Mustard seeds: 1/2 tsp
  4. Cumin seeds: 1/2 tsp
  5. Curry powder: 1 tsp
  6. Turmeric powder: 1/2 tsp
  7. Red chill powder: 1 tsp
  8. Besan/Gram flour: 2 tsp
  9. Peanut powder: 1 tsp (optional) 
  10. Water: 1/2 cup
  11. Salt: according to taste
Capsicum Stir Fry
To cook:
  1. Heat oil in a skillet and add the mustard and cumin seeds.
  2. Once the seeds start to splutter, add the turmeric powder, chopped peppers and potatoes. 
  3. Once the vegetables are done, add salt and red chilli powder. 
  4. Add the water and let it simmer. 
  5. Once the water starts to boil, add the gram flour. Stir quickly to avoid getting lumps. 
  6. Then add peanut powder and mix well.
  7. Serve hot with chapatis!

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