Posted by Annita on September 21, 2007
Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry.But in my home,amma always prepares it with gravy to serve along with fried rice/noodles.And i haven’t even tasted this dry type manchurian in any of the Kerala restaurants(of course,I haven’t asked for it as I was not aware of it..)
My DH only introduced me to this dry type manchurian,he’s an ardent fan of this dish and whenever he order this in a restaurant he gives them special instructions to make it extra dry and spicy.And I must say,this is the only dish I’ve tried umpteen times to get a satisfactory sign from my husband.I’ve followed many recipes,tried adding different ingredients and finally came out with a recipe that suits our taste.I’ve been following this recipe for the last 4-5 attempts,and its working out well for me.
And now the recipe …
Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)
Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.
Posted in Chinese Dishes, International Food, Snacks & Appetizers, Veg Dishes | Tagged: food, gobi, indo chinese, manchurian | 80 Comments »
Posted by Annita on September 17, 2007
Cheera/ Spinach is an excellent source of many vitamins,minerals and anti-oxidents.It is available in different colors and texture,but for a Malayalee, cheera/spinach always means purple colored flat thin leaves.These purple colored cheera otherwise known as Kerala spinach is seen only in Kerala and it has less water content and less nutrition when compared to green Palak or Amaranth leaves.Many delicious side dishes can be prepared from Cheera ,among these cheera Thoran,Cheera Aviyal and Cheera Pachadi are the most popular ones.
This year a dear friend of mine offered me some Cheera seeds,and i planted them in several containers.It was a great success and we were so happy that we could savour our favorite Kerala Spinach here in U.S too.I wish I could post all those wonderful Cheera recipes mentioned above,but I got only a small bunch just enough to make a thoran.Now its getting cold here and my cheera plants are slowly dying off.But I’ve preserved some seeds ,so I hope I could plant more cheera next year and blog about other dishes too.
This is my entry for GBP Summer 2007.Thanks to Deepz of Letz Cook for hosting this and hats off to you, Inji for coming up with such a wonderful event.
Cheera/Spinach chopped fine – 5 cups
Grated coconut – 3/4 to 1 cup
Shallots chopped – 4 or 5
Green chillies chopped – 4
Garlic chopped – 1/2 tsp
Jeera – 1 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Curry leaves – a sprig
Salt – to taste
Oil – as needed
Grind grated coconut,turmeric powder,green chillies,jeera seeds and garlic into a coarse paste and keep aside.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the chopped spinach.Stir for few minutes and mix in the ground paste.Add salt,stir and cook until all the water evaporates and thoran becomes dry.Serve with rice.
Now this is over to you Deepz….
Posted in Traditional Kerala Dishes, Veg Dishes | 32 Comments »
Posted by Annita on September 11, 2007
Long back i’ve posted an Achaari Paneer recipe sent to me by a blog friend.This recipe is also sent to me by the same person,an equally good one which can be served with rotis.Thanks again Bindu,I really appreciate your enthusiasm and sharing attitude.
Kadhai Paneer,as per the name is paneer in a Kadhai(wok).This is a Punjabi favorite where fried paneer and green bell peppers are cooked in a spicy creamy tomato sauce and flavored with Kasoori Methi(dry fenugrek leaves) and coriander leaves.
Paneer cubed – 100 gms
Green Peppers/Capsicum cut into squares – 2 medium sized
Onion quartered and layers seperated – 1 medium sized
Ginger julienned – a 1/2″ piece
Garlic cloves chopped fine – 4
Tomatoes chopped – 2 big
Green Chillies chopped – 4
Coriander powder – 2 tbsps
Chilly powder -1 tsp
Kasoori Methi – 2 tbsps
Chopped Coriander leaves – 1/2 cup
Oil – as needed
Ghee – 1 tsp
Salt – to taste
Heat ghee in a pan and fry the paneer pieces until they turn slight brown on its sides.Remove and drain into a tissue paper.Now to the same pan add more oil and fry onion and capsicum till onion turn translucent.Remove them from oil and reserve.Now add finely chopped garlic,ginger and chilli to the same pan.Fry it for a while and then add sauteed onion and capsicum into it.Stir in chilly powder and coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.Add kasuri methi and salt and stir them together.(If you wish,add a little tomato ketchup at this stage to make it slightly sweet and more creamy.) Finally add the paneer pieces mix well,cover the pan with a lid and simmer for few minutes.Now add chopped coriander leaves,stir and switch off the heat.Again cover and let it stand for few more minutes.Serve hot with rotis.
Also see :
Restaurant Style Kadhai Paneer from VideoJug
Creamy Kadhai Paneer from Salilu’s Food
Kadhai Paneer at LuvBites
Kadhai Paneer at Mahanandi
Kadhai Paneer at Ghar Ka Khana
I’m so pleased and excited to receive this thinking blogger award from RP of My Workshop.Thanks dear RP.
“Thinking blogger award is being awarded to the bloggers who make you think.” And I would like to pass this on to Sarah of Daughters of Tomorrow and renuramnath of Adukkala.
“The Rocking Girl Blogger Award” is for blogger’s ,who are girls or women, who blog and who Rock!!.” Thanks to Maria of Maria’s Menu and Viji of Malabar Ruchi for nominating me for this award.And I’m passing this to Shynee of Indian Potpourri and Priya of Priya’s Kitchen .
Posted in Veg Dishes | 27 Comments »
Posted by Annita on September 7, 2007
Here’s another recipe which i’ve tried out recently.I found this in Krishna & Arjuna’s World and this seems very innovative and interesting to me.Somehow I messed up my first attempt and cracked wheat didn’t cook well . So next time I didn’t want to take a risk and so precooked the wheat before mixing it with the other ingredients.The cake came out pretty well and i loved every single bite of it especially with that mango sauce as a topping.
Thanks again to Krishna & Arjuna.
Cracked Wheat cooked until water is absorbed- 3/4 cup
Egg whites – Of 3 large eggs
Granulated Sugar – 1/2 cup
Unsalted Butter(In room temperature) – 1 stick
Vanilla Extract – 1 tsp
Baking Powder – 1 tsp
Mango Pulp – 1 cup
Almonds chopped – 1 tbsp
For Mango Sauce :
Mango Pulp – 1/2 cup
Sugar – 3 tbsp
Water – 3 tbsp
Preparing the Cake :
Beat together egg whites and sugar untill it gets fluffy.Add rest of the ingredients and mix well.Preheat oven to 350 degrees and pour the cake mixture into a greased pan.Bake it for approx 30 min or until a tooth pick inserted at the centre comes out clean.Allow it to cool well,cut into squares and serve with mango sauce.
Preparing Mango Sauce :
Heat sugar and water in a pan until the sugar is melted,add mango pulp into it,mix well and switch off the heat.Allow it to sit for few minutes.Mango sauce is ready to be served.Pour a spoon full of sauce over the cake piece,decorate with almonds and serve.
Note :Krishnarjuna suggests ricotta cheese or yogurt instead of butter for a lower fat version.
Posted in Blogger's Recipes, Desserts & Cakes | 19 Comments »