Gobi Manchurian

Gobi Manchurian

Ingredients

1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onoin finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1/4 cup plain flour
6. 3 tbsp. cornflour
7. 1/4 tsp. red chilli powder
8. 2 red chillies, dry
9. 3 tbsp. oil
10. 1 1/2 cups water
11. 1 tbsp. milk

Gravy Manchurian

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2. Drain and pat dry on a clean cloth.
3. 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.
4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6. Add the salt and spring onions.
7. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9. Gradually add to the gravy and stir continuously till it resumes boiling.
10. Boil till the gravy becomes transparent. Add florettes and soya sauce.
11. Boil for two more minutes and remove.
12. Serve hot with noodles or rice.

Dry Manchurian

1. Dry manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
4. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
5. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
6. vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
7. Fry as above and proceed as above.

Making time: 45 minutes

Mushroom Chili Fry

Mushroom Chili Fry

 

Ingredients

• 300gms mushrooms, cut into quarters
• 8-10 dry red chilies
• 6 flakes garlic, sliced
• 2 onions, sliced thinly
• 3 cardamoms
• 3 cloves
• 1 stick cinnamon
• 2-inch piece ginger, finely sliced
• 1/2 tsp. turmeric powder
• 1 1/2 tbsps coriander seeds
• 1 cup sour curd
• 2 tsps lemon juice
• 1/4 cup coriander leaves, chopped
• 3 tbsps oil
• Salt to taste

Procedure

1. Heat 1 tsp. of oil on the tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger in the same way, using little oil. When cool, blend into fine powder.
2. In a saucepan heat the remaining oil and fry the onions till golden brown and crisp. Drain and keep aside.
3. Add the cloves, cinnamon and cardamom to the oil and fry for a minute. Then add the mushrooms, turmeric and salt and fry till mushrooms are half cooked.
4. Add the curd, ground powder and cook till done. Add the lemon juice and fried onions just before serving.
5. Garnish with chopped coriander and serve hot with any pulao or naans.

Chikkudi Kaya vepudu

Chikkudi Kaya vepudu

 

Ingredients

• 250 gms indian beans
• 2 onions chopped
• 1 green chilli slit lengthwise
• 8 garlic flakes chopped finely
• 10 curry leaves
• 1 tsp cumin seeds(jeera,jeelakara)
• 1/2 tsp red chilli pwd
• 1/2 tsp coriander pwd
• 1/4 tsp cumin pwd
• 1 tbsp chopped coriander leaves
• 1 tsp sugar(optional)
• salt to taste
• oil

Procedure

1. Wash,string the beans and split each bean into two to three pieces.
2. Boil 2 cups water in a pot and add the beans with salt and cook with lid till almost cooked but not too soft i.e three fourth cooked.Drain.
3. Heat 2 tbsp oil in a vessel.Add cumin seeds and let them splutter,now add curry leaves and garlic and fry for 5 seconds.
4. Add the onions and fry till transparent.Add chilli pwd,coriander pwd,cumin pwd and sugar and mix well.
5. Add the boiled beans and cook covered for 5 minutes on low heat.Adjust salt.
6. Garnish with coriander leaves.

Cauliflower 65

Cauliflower 65

 

Ingredients

• 1 cauliflower, cut into small flowerets
• 1 cup Bengal gram flour
• 1/2 cup all purpose flour (maida)
• 1 tsp ginger garlic paste
• 1/2 tsp chili powder
• A pinch of china salt
• Salt to taste
• A pinch of red coloring (optional)
• Oil for frying
• 2 green chilies, chopped
• 1 onion, chopped
• Mustard, cumin seeds & curry leaves for seasoning

Procedure

1. Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool.
2. Mix Bengal gram flour, maida flour, salt, ginger garlic paste, chili powder, china salt and make a fine batter by using water.
3. Also add red coloring if required.
4. Immerse the cauliflower pieces in the batter and deep fry in hot oil until they are golden brown. Heat 2 tbsp of oil in another pan.
5. Season with mustard seeds, cumin seeds, curry leaves.
6. Also add chopped green chilies, onions and fry for a minute.
7. Now add the fried cauliflower pieces to the seasoning mixture and mix well. Serve hot.

Colcasia(Chama Dumpa) Fry

Colcasia(Chama Dumpa) Fry

 

Ingredients

• 6 medium Chama dumpalu
• 10 Green chili coarsely ground
• 1 tsp Ginger Garlic Paste
• 15 no Curry leaves
• For the talimpu: pesara pappu(urad daal),patchi shanaga pappu(chana daal), avaalu(mustard seeds),jeelakarra(cumin seeds)
• Salt,Chilli powder and turmeric according to taste.

Procedure

1. First boil the chama dumpalu in a cooker for about 12-15 mts.
2. Then,peel the skin and chop them into pieces (they will become mushy it will taste good).
3. Put oil in a kadai and add the talimpu seeds and cook until they splutter.
4. After that, add ginger garlic paste and chilli paste and saute for 2 mts.
5. Finally,add chopped chama dumpalu along with salt(according to taste),chilli powder and turmeric. Cook on medium high heat for about 5 mts.
6. Your fry is ready. It is hot and tastes very good with rice.