Indian Food
Showing posts with label Indian Food. Show all posts
Showing posts with label Indian Food. Show all posts

Indian Gobi Manchurian

Example Image of Gobi Manchurian

INGREDIENTS:

  • 1 medium. cauliflower clean and broken into big florettes.
  • 1 small bunch spring onoin finely chopped
  • 2 tsp. ginger finely chopped
  • 1 tsp. garlic finely chopped
  • 1/4 cup plain flour
  • 3 tbsp. cornflour
  • 1/4 tsp. red chilli powder
  • 2 red chillies, dry
  • 3 tbsp. oil
  • 1 1/2 cups water
  • 1 tbsp. milk

METHOD:

  • Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
  • Drain and pat dry on a clean cloth.
  • Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
  • Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
  • Add the salt and spring onions.
  • Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
  • Add 1 tbsp. 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 florettes and soya sauce.
  • Boil for two more minutes and remove.
  • Serve hot with noodles or rice.

Indian Gobi Manchurian
Read More

Indian Aloo Palak


Example Image of Indian Aloo Palak (Source: Google.com)
 (Serving 6)

INGREDIENTS:

  • 3 cups chopped spinach
  • 2 large onoins chopped fine
  • 2 large potatoes boiled and peeled
  • 1 tomato grated
  • 2 green chillies
  • 1" piece ginger
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • 1 tsp. red chilli powder
  • 1 tsp. cinnamon-clove powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp cumin seeds
  • 2 pinches asafoetida
  • 1/2 tsp. garam masala
  • 1/2 tbsp. butter
  • 4 tbsp. ghee
  • salt to taste

METHOD:
  • Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  • Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
  • Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  • Keep aside.
  • Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  • Drain the potatoes, keep aside.
  • In the same hot ghee add the cumin seeds.
  • Add the ginger, onions and fry till very tender.
  • Add the tomato and further fry for two minutes.
  • Add all the dry masalas and fry till ghee separates.
  • Add spinach and potatoes.
  • When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  •  Just before s erving heat butter in a tiny saucepan and add the asafoetida.
  •  Pour over the vegetable and mix gently.
  •  Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Indian Aloo Palak

Read More
Subscribe to: Posts (Atom)