Friday, November 14, 2008

Gobi Manchurian

1)Cauli flower-1 medium sized
2)For batter
cornflour-3-4 tb spoon
egg white-1
pepper powder-1 teaspoon
Ginger garlic paste-1 teaspoon
chilly powder-1teaspoon
Soy sauce-1 teaspoon
salt as needed
3)For gravy
Onions-2(finely chopped)
Capsicum-1 big(finely chopped)
garlic-finely chopped-1 whole pod
ginger garlic paste-1teaspoon
finely chopped green chillies(optional)
Soysauce,tomato sauce,green chilly sauce(or red chilly or chilly-garlic)-1or 2 tablespoon each as needed
Chopped coriander leaves for garnishing
Mix the ingredients 2 and make a pasty batter and keep aside
Put the cauliflower florets in warm water containing a li'l vinegar and li'l turmeric .After 5 minutes u can drain the water and dip them in the batter.
Fry the cauliflower florets separately till they become crispy and golden brown
Keep them aside.

Now heat some oil in a pan and saute garlic and onions(green chillies ,if u r using them).When the onions change their colour slightly,add ginger garlic paste and chopped capsicum and saute them again,till the capsicum changes its colour slightly
Now you can add soysauce(i use 1 tablespoon),tomato sauce,chilly garlic(2 table spoons)and mix them thoroughly and in low flame.You can add salt and a li'l ajinomoto(ajinomoto is optional).After 1 or 2 minutes add the fried cauliflower florets and mix properly.Garnish with finely chopped coriander leaves .Your dry Gobi manchurian is ready

For wet or semi wet gobi manchurian u have to add 1 tablespoon cornflour mixed in 1 cup water to the gravy mixture and let it boil.After it starts boiling you can add Cauliflower florets and mix them.
I will put a nice photo with proper garnishings later....

Monday, November 10, 2008

Vanpayar thoran

Today i will post an easy recipe,ie vanpayar thoran.
Red lentil's malayalam version is called vanpayar and thorans are the dishes which are made using srapped coconuts...many thorans are there like cabbage thoran,beans thoran,carrot thoran,beetroot thoran,raw banana thoran,jackfruit thoran etc.
Most of the kerala dishes are made using coconut and we use coconut oil for cooking....

So back to recipe...
Red lentil -1 cup
coconut scrapped-1/2 a coconut
green chilly-1
jeera-1/2 tea-spoon
turmeric powder-1/2 tea-spoon
salt as needed
mustard seeds,curry leaves etc
oil-2 tea-spoon

Boil the red lentils with lots of water and salt and a li'l turmeric
Grind the srapped coconut,garlic,chilly,turmeric and jeera.
In a pan heat a li'l oil.Crackle mustards along with curry leaves.put the boiled lentils and then mix grated coconut mixture(add salt if u need).Mix the whole thing thoroughly.Cover and cook in medium flame for 5 mts..
Your red lentil thoran is ready...

Tuesday, November 4, 2008

Atta-Rice Dosa

Two days back our neighbour aunty made a tasty dosa for us...
Nice and crispy on the edges and thin tooo..........
Yesterday she came and demonstrated the whole thing .
The recipe goes like this

Rice powder-1cup
Atta-1/2 cup
besan-1 table spoon
chopped onion-1
ginger-chopped-2inch piece
chopped coriander leaves-li'l

Method is a li'l confusing.i will try to make it as clear as possible...
You have to mix rice powder,atta and besan thoroughly with lots of water ,with your hand so as to avoid any lumps...The batter should be very loose,looser than sada dosa...almost like a juice.
Then you have to heat your dosa tawa and you have to use more til oil for this one...
Spreading is a li'l different here.You should not spread batter in concentric circle,b'coz batter is very loose and you won't be able to do it...One more thing..the batter is made loose to make thin and crispy dosas..
Back to spreading...So what you have to do is you have to pour the batter a li'l above from tawa..first do the outer circle,then fill the inner portions in the same way,by pouring the batter inside the outer can see the photos..
Then u can put til oil on the edges and surface.Increase the flame and keep it in high.Cook both sides and fold while removing from tawa...

Your crispy dosa is ready...i had this dosa with kerala chammanthy podi,you can have with chutney or sambar or even thick tomato rasam..
Try this one and let me know......

Rice Dosa

I love dosas and i hate idlies.....:-)
My mom's dosas are the best....
After marriage i have been trying hard to make dosas like that of my mom' was always a failure...dosas came out good..but they never resembled my mom's....i took tips from my mom,but still i failed...the ratios i used to take were 1:4,1:3 and even the urad dal to rice ratio...
I even bought a "dosakkallu' from kerala...then i thought it might be because of hyd's climate....
But one fine day,i experimented with kerala red rice and sona masoori rice mixture....and ..i got what i mom's dosa....
so here goes the recipe...
Sona masoori rice or idly rice -3 cups
Kerala red rice (or puzhukkalari in malayalam)-1 cup
Urad dal-1 cup
(methi seeds-6or 7..soak with red rice)-Optional

Soak each of the ingredients in water for 8 hrs..Grind them and make into a fine and smooth batter.Keep it overnight for fermenting...and in the morning u can mix salt and loosen the batter and make crispy dosas..
Again the secret of crispiness goes like this....
heat the tawa....let it become very hot..then wipe it wit a cloth dipped in til oil.sprinkle water on the tawa and spread the batter in concentric circles...and add ghee or oil .I cook both sides of dosa for crispiness and that too in low flame...
so..thats all for now...there r more dosas to bye bye...