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T O P I C R E V I E WJessica2407Gobi(cauliflower) Manchurian RecipeIngredients:2 cups cauliflower, cut into floretsOil to deep fryFor the batter:5 tbsp plain flour3 tbsp cornflour1/2 tsp red chilli powder (optional, depending on your personal choice of how spicy you want it to be)1/4 tsp pepper powder1 garlic clove, mincedA pinch of saltAbout 1/4 cup waterFor the sauce:1 small chopped onion1/4 cup chopped capsicum4 cloves garlic, minced2 green chillies, slit midways (use to taste)2 tbsp tomato ketchup1 tsp green chilli sauce2 tsp soy sauce2 tsp vinegar2 tsp cornflour mixed with 4 tbsp waterSalt, check before addingHow to Make Gobi Manchurian1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies (optional) and garlic until the onions turn golden brown.2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.3. Increase the heat and add the soy sauce and vinegar. Mix well for about 5 seconds and lower heat back down. Fry for 30 more seconds.4. Now add the cornflour-water mixture and mix until the sauce thickens. Make sure that you have a smooth sauce without clumps.Do not add too much salt.5. Mix ingredients for the batter until you get a smooth batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions. You can have it with bread or rice TOkay....i'm officially drooling right now....I wish I had a plate of this right now.THAT LOOKS SO GOOD!!! omgI'm going to attempt to make it this week. Cauliflower is one of my fave veggies too, so....can't go wrong. I know Indians like their dishes spicy (or at least all the restaurants I've worked at, the Indian families always request the dish be extra spicy, and extra hot sauce on the side..i might cut back on the spicy-ness a bit, but that pic is making me salivate right now...seems like it's a healthy dish too? YUM!Thank you for sharing!!! Jessica2407Shrimp Kurmashrimp, peeled and deveined3 tablespoons plain yoghurt1 teaspoon paprika1 teaspoon garam masala ( I don't know if this is available,if not, you can use a pinch of cinnamon powder)1 -2 tablespoon tomato puree4 tablespoons coconut milk (you can use light cream if not available)1 teaspoon chili powder (optional)3/4 cup water2 garlic cloves, crushed or diced( I like the taste better when I crush my garlic)1 teaspoon ginger, grated ( or crushed)1 cinnamon stick, halved4 cardamom pods1 tablespoon vegetable oil salt1 Drain shrimp thoroughly if they have been previously frozen.2 Mix yoghurt, paprika, garam masala (/a pinch of cinnamon), tomato puree, coconut milk (/ light cream), chilli powder and water. Add salt to your preference.3 Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat. If you are using cinnamon powder, reduce the number of cinnamon sticks)Add the mixture (2) bring to boil while stirring. Reduce heat and let it simmer.5 Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken. (I like to marinate my shrimps in lemon juice before I fry them a little in butter. This is up to you.) Jessica2407 quote:Originally posted by T:Okay....i'm officially drooling right now....I wish I had a plate of this right now.THAT LOOKS SO GOOD!!! omgI'm going to attempt to make it this week. Cauliflower is one of my fave veggies too, so....can't go wrong. I know Indians like their dishes spicy (or at least all the restaurants I've worked at, the Indian families always request the dish be extra spicy, and extra hot sauce on the side..i might cut back on the spicy-ness a bit, but that pic is making me salivate right now...seems like it's a healthy dish too? YUM!Thank you for sharing!!! Oh it's very very easy! You gotta try it. Yes you can def reduce on the spiciness. It's quick and easy.You can use the batter to fry any vegetables you like and use the same recipe for the sauce. Only thing, don't be in a hurry to throw your fried cauliflower in the sauce. When you are ready to serve, only then you throw in the cauliflower florets, otherwise they'll become soggy TGood to know. The shrimp dish looks delicious too! Another one to put on the list of dishes to make Thanks.Jessica2407Chicken 65 ( I haven't a clue why it's called 65)Ingredients:-1 kg Chicken1 large onionMedium sized chunk of ginger4 cloves of garlicSalt and pepper to taste1 teaspoon red chili powder (optional)1 teaspoon cumin powder1 teaspoon dry coriander powder400 grams of yoghurt2 tablespoons water8 tablespoons oilBlend into a fine paste nion, garlic and ginger. Now add curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder to the paste. This is your marinate base.Place the chicken in the marinate base for 15 minutes.Keep in the refrigerator.Pressure cook the chicken till the first whistle,remove it from heat but let the chicken cook in the hot steam for a few minutes.Meanwhile, heat oil in a wok,add the semi cooked chicken, on high heat till it turns brown.This is a personal tip of mine.Add a touch of whiskey to the gravy and you'll never forget the taste!!Padre35I saw Dosas' being made and they looked interesting, a sort of mashed potato burrito made from chic pea flourBut thought it needed something to break up all of the starch of White/Sweet potatoes, is that common in India or are Dosa's usually just vegetarian fare?Jessica2407 quote:Originally posted by Padre35:I saw Dosas' being made and they looked interesting, a sort of mashed potato burrito made from chic pea flourBut thought it needed something to break up all of the starch of White/Sweet potatoes, is that common in India or are Dosa's usually just vegetarian fare?Dosas are a south indian dish Very common all over the south. Its yummy lolThere is masala dosa, plain dosa, rava dosa,lots of varieties DreamweaverThat cauliflower looks amazing! Thank you I will try this recipe REAL soon! Its heading into Autumn in Oz & we will get some nice cauliflower soon.
Ingredients:2 cups cauliflower, cut into floretsOil to deep fry
For the batter:5 tbsp plain flour3 tbsp cornflour1/2 tsp red chilli powder (optional, depending on your personal choice of how spicy you want it to be)1/4 tsp pepper powder1 garlic clove, mincedA pinch of saltAbout 1/4 cup water
For the sauce:1 small chopped onion1/4 cup chopped capsicum4 cloves garlic, minced2 green chillies, slit midways (use to taste)2 tbsp tomato ketchup1 tsp green chilli sauce2 tsp soy sauce2 tsp vinegar2 tsp cornflour mixed with 4 tbsp waterSalt, check before adding
How to Make Gobi Manchurian
1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies (optional) and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
3. Increase the heat and add the soy sauce and vinegar. Mix well for about 5 seconds and lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Make sure that you have a smooth sauce without clumps.Do not add too much salt.
5. Mix ingredients for the batter until you get a smooth batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.
You can have it with bread or rice
THAT LOOKS SO GOOD!!! omg
I'm going to attempt to make it this week. Cauliflower is one of my fave veggies too, so....can't go wrong.
I know Indians like their dishes spicy (or at least all the restaurants I've worked at, the Indian families always request the dish be extra spicy, and extra hot sauce on the side..
i might cut back on the spicy-ness a bit, but that pic is making me salivate right now...
seems like it's a healthy dish too?
YUM!
Thank you for sharing!!!
shrimp, peeled and deveined3 tablespoons plain yoghurt1 teaspoon paprika1 teaspoon garam masala ( I don't know if this is available,if not, you can use a pinch of cinnamon powder)1 -2 tablespoon tomato puree4 tablespoons coconut milk (you can use light cream if not available)1 teaspoon chili powder (optional)3/4 cup water2 garlic cloves, crushed or diced( I like the taste better when I crush my garlic)1 teaspoon ginger, grated ( or crushed)1 cinnamon stick, halved4 cardamom pods1 tablespoon vegetable oil salt
1 Drain shrimp thoroughly if they have been previously frozen.
2 Mix yoghurt, paprika, garam masala (/a pinch of cinnamon), tomato puree, coconut milk (/ light cream), chilli powder and water. Add salt to your preference.
3 Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat. If you are using cinnamon powder, reduce the number of cinnamon sticks)Add the mixture (2) bring to boil while stirring. Reduce heat and let it simmer.
5 Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken. (I like to marinate my shrimps in lemon juice before I fry them a little in butter. This is up to you.)
quote:Originally posted by T:Okay....i'm officially drooling right now....I wish I had a plate of this right now.THAT LOOKS SO GOOD!!! omgI'm going to attempt to make it this week. Cauliflower is one of my fave veggies too, so....can't go wrong. I know Indians like their dishes spicy (or at least all the restaurants I've worked at, the Indian families always request the dish be extra spicy, and extra hot sauce on the side..i might cut back on the spicy-ness a bit, but that pic is making me salivate right now...seems like it's a healthy dish too? YUM!Thank you for sharing!!!
Oh it's very very easy!
You gotta try it. Yes you can def reduce on the spiciness. It's quick and easy.
You can use the batter to fry any vegetables you like and use the same recipe for the sauce. Only thing, don't be in a hurry to throw your fried cauliflower in the sauce. When you are ready to serve, only then you throw in the cauliflower florets, otherwise they'll become soggy
Ingredients:-1 kg Chicken1 large onionMedium sized chunk of ginger4 cloves of garlicSalt and pepper to taste1 teaspoon red chili powder (optional)1 teaspoon cumin powder1 teaspoon dry coriander powder400 grams of yoghurt2 tablespoons water8 tablespoons oil
Blend into a fine paste nion, garlic and ginger.
Now add curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder to the paste. This is your marinate base.
Place the chicken in the marinate base for 15 minutes.Keep in the refrigerator.
Pressure cook the chicken till the first whistle,remove it from heat but let the chicken cook in the hot steam for a few minutes.
Meanwhile, heat oil in a wok,add the semi cooked chicken, on high heat till it turns brown.
This is a personal tip of mine.
Add a touch of whiskey to the gravy and you'll never forget the taste!!
But thought it needed something to break up all of the starch of White/Sweet potatoes, is that common in India or are Dosa's usually just vegetarian fare?
quote:Originally posted by Padre35:I saw Dosas' being made and they looked interesting, a sort of mashed potato burrito made from chic pea flourBut thought it needed something to break up all of the starch of White/Sweet potatoes, is that common in India or are Dosa's usually just vegetarian fare?
Dosas are a south indian dish
Very common all over the south. Its yummy lol
There is masala dosa, plain dosa, rava dosa,lots of varieties
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