Gobi Manchurian

Gobi Manchurian

An all time favourite dish. Goes well with Fried rice / Noodles !!!

Serves: 2

You will need

For gobi:

225 g cauliflower florets

200 ml oil (to deep fry)

Wash and clean cauliflower florets. Boil 2 cups water with 1/2 teaspoon salt. Dip cauliflower florets for 5 minutes. Drain out water thoroughly. Wipe each cauliflower florets with a kitchen towel.

For the batter:

1 cup ( 100 g - 125 g ) maida / all purpose flour

2 teaspoon corn flour

½ teaspoon salt

50 - 60 ml water

Make a smooth batter of above ingredients with water. Batter should be of dropping consistency (like bajji batter). Keep aside for fifteen minutes.

Heat 200 ml oil in a deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and deep fry till golden color in batches ( 7 - 8 florets at a time ). Drain out from oil and place on paper towels to absorb extra oil. Do not use this oil for main preparation.

Other ingredients

1 tablespoon oil (fresh oil)

1 onion, finely chopped

6 cloves garlic, finely chopped

½ - inch piece ginger, finely chopped

Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon red chilli sauce

1 tablespoon tomato chilli sauce

1 tablespoon sweet chilli sauce

1 teaspoon corn flour

100 ml (1/2 cup) water

1 teaspoon chopped coriander leaves or spring onion greens

Method

In a small bowl, mix all the sauce ingredients together and keep aside.

Dilute 1 teaspoon corn flour with 100 ml water. Make a smooth solution. Keep aside.

Heat oil in a pan on medium heat. Add finely chopped onion and fry till light golden color.

Add chopped garlic and ginger. Fry till golden color.

Add sauce mix and stir well on a low heat for 2 – 3 minutes. When it is about to boil, add diluted corn flour mix and stir well for 2 minutes until slightly thickens / well mixed with sauce / brown color.

At this stage, gently add deep fried cauliflower florets. Mix well on a low heat for 3 – 4 minutes until the sauce / thick gravy well coated on cauliflower florets. Sprinkle chopped coriander leaves or spring onion greens. Serve hot with Fried rice / Noodles / or any main dish of your choice.

Braided Roll

Braided Rolls

Makes: 3

Please use standard measuring cups and spoons.

You will need

400 g ( 2 cups) all purpose flour (maida)

2 teaspoon butter

50 ml milk + extra 3 teaspoon

1 egg

1 teaspoon extra butter (to grease baking tray)

1 small egg (for final stage of baking)

1 teaspoon milk

For yeast:

5 tablespoons warm water (75 ml)

2 teaspoons sugar

1 teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 2 teaspoons sugar. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Beat 1 small egg with 1 teaspoon milk and keep aside for final stage of baking (egg wash ).

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the center, and pour 50 ml milk – butter mix , fermented yeast mixture, (extra 2 teaspoon sugar if you need light sweet roll) and 1 egg. Knead into a dough. Sprinkle 2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled. Turnout onto a floured surface, and knead for at least 10 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 to 1 1/2 hours.

Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 9 pieces. Shape each into a 5 - inches rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.

Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven (OTG) at 190 *C or 375 *C.

Beat egg with 1 teaspoon milk; brush over braids. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.

Milkmaid Condensed Milk Chocolate Pedas

Milkmaid Condensed milk Chocolate Pedas

Peda is a popular sweet dish in India.

Makes: 18 toffees /pedas (1 steel thali of 7 – inches in diameter)

You will need

2 teaspoon butter / ghee

1 tin Milkmaid condensed milk (400 g)

1 tablespoon cocoa powder

1 tablespoon sugar

1 teaspoon extra ghee

Method

Grease a steel thali with ½ teaspoon ghee / butter and keep aside.

In a thick non stick pan, heat 2 teaspoon butter /ghee. Reduce the heat to medium. Add milkmaid condensed milk, cocoa powder and sugar.

Mix well / condensed milk well blended with cocoa powder and stir continuously for 20 - 22 minutes on a low heat or until the mixture thickens and leaves from the sides of the pan / chocolate color.

Transfer the milkmaid mixture into greased thali and keep aside to cool for half an hour.

Apply remaining ghee on both the palms and shape the mixture into small balls / pedas. Decorate with cashew nut splits / almond /.. (optional).

Fried Prawns (Tawa method)

Fried Prawns (Tawa method)

Serves: 2

You will need

250 g prawns, deveined

1 tablespoon oil

For the marinade:

1 teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon pepper powder

½ teaspoon salt

Method

Devein prawns and wash well until you get a clear water. Drain out water thoroughly. Wipe with a kitchen towel.

In a wide bowl, marinate prawns with above ingredients and keep aside for one hour.

Heat oil in a non stick frying / tawa. Reduce the heat to medium, arrange marinated prawns and shallow fry on a medium to low heat until golden color (approximate frying time for each side 5 minutes). Serve hot with tomato ketchup / fresh salad / lemon wedges ..

Meen Kulambu (Tamil style traditional fish curry)

Meen Kulambu (Tamil style traditional fish curry)

A delicious fish curry. Goes well with rice.

Serves: 2 – 3

You will need

For fish:

300 g fish pieces, any good quality fish

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon salt

Wash and clean fish pieces. Wash well till you get a clear water. Drain out water completely and marinate evenly with above ingredients. Keep aside for half an hour.

Other ingredients

1 tablespoon oil

1 teaspoon mustard seeds

1 onion (1 big or 2 small size), finely sliced

1 well ripe tomato (1 big or 2 small size), finely grated ( reserve juice)

½ teaspoon salt (or to taste)

1 ¼ teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon jeera powder (cumin seed powder)

¼ teaspoon venthayam powder (methi seed powder / uluva podi)

1 teaspoon rice flour (adding rice flour will make the curry thick)

Marinated fish pieces

½ - 3/4 teaspoon thick tamarind paste

½ cup (100 ml) water

1 teaspoon chopped coriander leaves or 4 curry leaves

Method

Dilute red chilli powder, coriander powder, jeera powder, methi powder and rice flour in 3 tablespoons (45 ml) water (spice mix) and make a smooth solution. Keep aside.

Heat oil in a pan. Add mustard seeds. When they crackle, add sliced onions and fry till golden color and crisp on a medium to low heat.

Add grated tomato (including juice). Stir well. Add salt to taste and sauté for 2 – 3 minutes until well blended and thickens.

Add spice mix. Stir well on a low heat for 2 – 3 minutes until the water dries up / thickens.

Add marinated fish pieces, ½ to ¾ teaspoon thick tamarind paste and ½ cup (100 ml) water. Gently stir all the ingredients. Cover with a tight lid and cook on a medium to low heat for 8 – 10 minutes or until done / fish pieces softens and gravy thickens. Sprinkle chopped coriander leaves or curry leaves. Serve hot with rice.