posted March 31, 2013 03:06 AM            

Ingredients:
2 cups cauliflower, cut into florets
Oil to deep fry

For the batter:
5 tbsp plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on your personal choice of how spicy you want it to be)
1/4 tsp pepper powder
1 garlic clove, minced
A pinch of salt
About 1/4 cup water

For the sauce:
1 small chopped onion
1/4 cup chopped capsicum
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, 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.

posted March 31, 2013 03:22 AM            

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!!!

posted March 31, 2013 03:27 AM            

shrimp, peeled and deveined
3 tablespoons plain yoghurt
1 teaspoon paprika
1 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 puree
4 tablespoons coconut milk (you can use light cream if not available)
1 teaspoon chili powder (optional)
3/4 cup water
2 garlic cloves, crushed or diced( I like the taste better when I crush my garlic)
1 teaspoon ginger, grated ( or crushed)
1 cinnamon stick, halved
4 cardamom pods
1 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.)

posted March 31, 2013 03:31 AM            

quote:

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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!!! 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!!!

---

Oh it's very very easy!

You gotta try it. Yes you can def reduce on the spiciness. It's quick and easy.

posted April 01, 2013 07:59 AM            

Ingredients:-
1 kg Chicken
1 large onion
Medium sized chunk of ginger
4 cloves of garlic
Salt and pepper to taste
1 teaspoon red chili powder (optional)
1 teaspoon cumin powder
1 teaspoon dry coriander powder
400 grams of yoghurt
2 tablespoons water
8 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.

posted April 03, 2013 02:20 AM            

quote:

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Originally posted by Padre35:

I saw Dosas' being made and they looked interesting, a sort of mashed potato burrito made from chic pea flour

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?

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Dosas are a south indian dish

Very common all over the south. Its yummy lol