Gobi Manchurian Indian + Chinese

Ingredients needed to cook Gobi Manchurian 

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

How to make Gobi Manchurian 

First boil the florettes for 3-4 minutes in plenty of water (but do not forget to add a tbsp. of milk in that water). Now 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.

Variations:

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

Yummy Khire ka Raita ( Indian Salad )

Ingredients

• 3 large cucumbers or 2 English cucumbers, peeled
• 1 cup plain yogurt, store-bought or homemade
• 1 serrano chile, minced
• 2 teaspoons chopped cilantro
• 1 teaspoon cumin seeds, dry roasted and ground
• 1 to 1½ tablespoons sugar (optional)
• ½ teaspoon salt
• ¼ teaspoon ground Indian red chile*

Instructions

Slice the cucumbers in half lengthwise and scrape the seeds out, you can do it with a teaspoon. Grate the cucumber halves into a small bowl. I know some of you may not want to use your hands but you have to while making Indian Food. So using your hands, squeeze all the juice out of the cucumbers. Place the cucumbers in a work bowl. Add the yogurt and the rest of the ingredients and mix thoroughly. Taste and adjust the seasoning as desired for sweetness and heat. Refrigerate for about ½ hour before serving.

It serves for 4 to 6 peoples. 

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Strawberry Crumble Cake

Ingredients:

• 140g plain flour
• 70g almond meal
• 150g caster sugar
• 2 1/2 teaspoons baking powder
• 1 cup strawberries, diced
• 1 egg at room temperature
• 3/4 cup milk
• 1/3 cup oil
• 1 teaspoon vanilla extract
• grated zest of 1 lemon

Topping:

• 1/2 cup chopped walnuts
• 60g light brown sugar
• 35g plain flour
• 1 cup strawberries, diced
• 2 tablespoons oil

Method:

• Pre-heat oven to 190 degC. Grease the sides and line bottom of a 20cm round pan with parchment paper.
• Sift flour, almond meal, sugar, baking powder into a large bowl. Toss the diced strawberries through the flour mixture.
• In a separate bowl, with a manual whisk, whisk together the egg, milk, oil, vanilla and lemon zest. Pour into the dry ingredients and stir with a spatula to combine.
• Pour the mixture into the prepared pan.
• To make the topping, combine the walnuts, brown sugar, flour and strawberries in a bowl, and sprinkle evenly over the cake. Drizzle the oil over the topping.
• Bake for 50~55 mins or until a skewer comes out clean when inserted into the cake.
• Let the cake cool in the pan for 20mins before unmolding. Serve the cake warm.

Mouth watering Hot Fudge Lava Cake

Ingredients

• 1 cup sugar, divided
• 1/2 cup cocoa powder, divided
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream, for topping

Instructions

• Preheat oven to 350 degrees. Spray an 8 or 9-inch baking pan with cooking spray.
• In a medium bowl, whisk together 1/2 cup sugar and 1/4 cup cocoa powder. Set aside.
• In a large bowl, whisk together the flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder, and salt.
• In a medium bowl, whisk milk, butter, egg yolk, and vanilla until smooth. Stir milk mixture into flour mixture (batter will be stiff) Fold in chocolate chips.
• Spread batter into prepared pan. Sprinkle reserved cocoa and sugar mixture evenly over the top.
• Gently pour boiling water over batter. Do not stir.
• Carefully place in oven and bake until the top of the cake is cracked and the edges are firm, but the center is still gooey, about 23-25 minutes.
• Cool on a wire rack for at least 10 minutes. Serve warm topped with vanilla ice cream.

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source:letsdishrecipes

Sindhi Sai Bhaji - Sindhi recipe. How to make Sindhi Sai Bhaji

Lets see the ingredients needed to cook Sindhi Saibhaji 

•  1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
•  100 gms. french beans  9
•  1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
•  1/2 bunch any other leafy greens.
•  1 cup green gram dal
•  1/2 cup horsegram dal (channa dal)
•  4-5 green chillies
•  2-3 clovettes garlic
•  1 tsp. red chilli powder
•  1 tsp. dhania (coriander seed) powder
•  1 tsp. salt
•  1/2 tsp. turmeric
•  3 tbsp. oil
•  1/2 tbsp. ghee
•  2 pinches asafoetida

 How to make Sindhi Sai Bhaji.

First clean and wash dals. Now clean, wash and chop spinach and vegetables except tomato. Heat oil in a pressure cooker, add all the vegetables, spinach and dals. Mix well, add enough water to cover the contents. Now just add all masalas and mix. Place whole tomato on top, cover and pressurecook for 3 whistles. Now wait for the cooler to cool. Once it is cooled enough open and hand-blend the contents.

Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable and Serve hot with paratha or steamed rice

How to make Culiflower and Potato Veggie - Tasty Indian Recipe

Cauliflower and Potato Veggie is one of the tasty Indian cuisine. The Veggies are generally served with Chapati's or cooked rice and any Indian curry. So come on lets make Cauliflower Veggie the Indian way.

Ingredients required to make Cauliflower and Potato Veggie

Google images

• 1 lb. cauliflower florets
• 2 onions chopped fine
• 1 tsp. ginger paste
• 1 tsp. coriander powder
• 1 large potato, cooked and cubed
• 1 tsp. salt or to taste
• Cilantro/coriander leaves
• 1 tbsp. oil
• 1 tsp. garlic paste
• 1 tsp. turmeric
• 1 tsp. chili powder
• 1 tsp. cumin powder

Method to cook Cauliflower and Potato Veggie

First heat oil in a frying pan, non stick frying pan will be good. Once oil is quite hot add/fry Onions, garlic, gingers, chopped coriander and cumin and fry them well. Now add potatoes, Cauliflower florets, chili powder, turmeric. Then add Salt as per taste. Mix all ingredients and now add half cup of lukewarm water and cook on medium low heat for ten to fifteen minutes. Garnish with coriander leaves. And now you can serve them with chapati's or cooked rice and any Indian curry, Dal is preferred.

I hope you will like this Veggie. Please share your views with your comments. Thank you!

How to make tasty Indian Fried Rice Maharashtrian way quick.

Indian Fried rice but in Maharashtrian way is easy to make. It is  made easily with very few ingredients. This recipe is popularaly known as Phodanicha Bhaat. Phodanicha Bhaat is easy to make even a kid can make it. So here we are going to start it.

Ingredients :

2 cup of Cooked rice.
4 or 5 cloves of garlic.
1-2 tsp oil.
Salt as per taste.
1 chopped rice.
1/2 Turmeric powder.
1/2 tsp Chilli Powder.
1/4 tsp Asafoetida or Hing.

Method :

First of all add some salt, Chilli powder and turmeric to 2 cup of rice and mix it well. Then heat the oil and once it is quite hot add smashed 4 - 5 cloves of garlic to oil and fry it until they turn brown and crispy. After add chopped onions to oil. Fry onions  until they turn little red. After onions are turned brown add that rice that we mixed before. Cook it for 2-3 minutes and you are done.

Tip : Serve Indian Fried rice (The Maharashtrian Way) or Fodanicha Bhaat with a Mango Pickle.

I hope you may love this recipe. Add your suggestions or any tips down below by comments. And ya don't forget to share this page.