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