Gobhi Manchurian is an Indo Chinese Appetizer and is always loved as a starter and goes well with any type of drink whether hot or cold. It is very simple and easy to cook recipe and takes very little time. In this recipe we have made its gravy which is a very thick one, only used to coat the cauliflower pieces. Then deep fry the cauliflower pieces coated with a batter. It’s a perfect blend of Indian and Chinese cuisine to give that extra effect to the recipe. You can substitute the cauliflower with small idli and make Idli Manchurian or any other substitute.

INGREDIENTS

For Cauliflower Batter

1 small Cauliflower                                         ½ Cup Water
3-4 Tbsp Maida / All Purpose Flour                 Salt to taste

Oil for Deep Frying                                          ½ Tsp Garam Masala

2 Tbsp Corn Flour

For Gravy

2 Tbsp Tomato Ketchup                                 2 Tbsp Vinegar

1 Tbsp Chilly Sauce                                        1 Tbsp Soya Sauce

1 Small Onion                                                 1 Tbsp Oil

1 Pc Green Chilly                                            3-4 Tbsp Water

2 Tbsp Corn Flour                                           Salt to taste (if needed)

PREPARATION

*) Cut the cauliflower into pieces.

*) Finely chop the onion and green chilly.

*) Mix Corn Flour with Water and put it aside. (For gravy)  

METHOD

Cauliflower

In a large pan, add all purpose flour (maida), corn flour, salt, garam masala and mix well.  Add water slowly according to your needs with regard to consistency. It should be thick. Make sure there are no lumps. Coat the cauliflower pieces in this batter.  Deep fry them until golden brown.

Gravy

Switch on the flame, add oil. Let it heat and then add green chilly and onion. Fry it a little so that it becomes little soft. Remove the pan from heat and add tomato ketchup and chilly sauce. Mix it well and put the pan on heat. Add Vinegar and soya sauce. Mix well. Add pre mixed corn flour with water. Add salt if needed as the pieces also contains salt. Add coated deep fried cauliflower to this mixture and mix well. Dish is ready to be served.

PS: I am sending this recipe as part of Akila's "Dish Name Starts with G" Event.

It’s been a long time that you all are awaiting for this recipe. I got stuck up somewhere and couldn’t post it; also it’s not an easy one to explain, so took some more time. Well, as seen in the snap, this is a very delicious snack that can be served in the breakfast as well as the evening snack. What I mainly do is prepare this in advance (only half fry it) and put in an airtight container (have tried it for 3 days) and whenever there are guests , just take them out, deep fry it for 2 min and serve with green chutney. Believe me it’s a big hit at my place but takes a little time and effort to make it. 

There are two things in this recipe. First the filling which is made up of potatoes but you can use its paneer (cottage cheese) or peas variant also. Second is the outer cover which is made up of all purpose flour. We prepare the filling first and then let it cool down. Then prepare the dough, roll it, put the mixture in between and then roll it and cut it to give the shape. Last step is to deep fry them.

INGREDIENTS

For Filling

Potato 2-3 Pc                                    Cumin Seeds 1 Tsp

Salt to taste                                      Coriander Powder 1 tsp

Red Chilly Powder 1 tsp                    Turmeric Powder 1 Tsp

Amchoor 1 Tsp                                  Coriander Leaves For Garnish

Green Chilly 1-2  Pc                           Oil 1-2 Tsp

Asafoetida 1 Pinch                            Garam Masala 1 Tsp

For Outer Cover

All Purpose Flour 250 gms                 Oil (Desi Ghee) 3-4 Tsp

Salt to taste                                      Water

For Cutlets

Oil for deep frying

Preparation

Boil the potatoes then peel them and cut it into small pieces.

Method

Filling

Switch on the flame. In a pan, add oil. Let it heat. Add Asafoetida, cumin seeds. Wait till they splutter.  Add Green Chilly, Salt, Coriander Powder, Red Chilly Powder, Turmeric Powder and Amchoor Powder. Mix them well. Add boiled potatoes and mix it properly so that the masala coat the potato pieces properly. Cover the lid and let them cook for 4-5 minutes. Stir them and check to ensure they are cooked evenly. Sprinkle Garam masala and mix it. Switch off the flame and garnish with coriander leaves. Let it cool down.

Lightly mash the filling.

Cover

In a pan (not on flame) add all purpose flour, salt and desi ghee (can be substituted with dalda i.e. vegetable ghee or refined, but it’s better to use desi ghee for this recipe). Knead it to make hard dough with little use of water. Dough should be like the one we make for “mathri”.

Keep aside the dough covered with moist cloth for 15-20 min.

Take almost half of the dough and prepare a big ball from it. Roll it on a flat surface for a big circle. When u will start rolling, the circle might start compressing and becomes short.. but that is perfectly fine. Try to make an even round and around 6 inch i.e. bigger than the size of a dinner plate.

Put half of the potato filling evenly on the circle. From one corner lightly start rolling it in the shape of a pipe like the one in the picture. After it is rolled, lightly press it while rolling so that it compresses a little bit.

Lock both the ends using the same mixture (from dough) and using a knife make ½ inch cuts like the one in the picture.

All the pieces should be like the one in the picture. Take one piece in hand and lightly press it to give the full shape.

Deep fry all the pieces.  Serve them with coriander chutney or tomato sauce.

PS: I am sending this recipe as a part of Charitha's ARS event Appetizer.

and House Favourites:Vegan

 

 

Dhokla is a gujrati delicacy served in breakfast or as an evening snack. There are many variations of dhokla. Everyone prepares it in a different way with little or no addition to its ingredients, still it tastes like heaven. Some people like to eat it dry or some with more water content like the one we see in market. This recipe is a dry dhokla with no curd and made using gram flour. This has always been hit among my friends and relatives and takes very less time to prepare. This recipe can be made in microwave too. I find the taste to be little different, and always preferred it when made on flame. 

INGREDIENTS

1 cup Besan (Gram Flour)             1 ½ tbsp Sooji (Semolina)
 ½ tsp (or less) Salt                         1 pinch Haldi (Turmeric Powder)
1 tsp Sugar                                        ½ tsp Citric Acid / 1 tsp Lemon Juice
3/4 - 1 cup Water                              1 tsp Ginger (Grated)
½ tsp Ginger Paste                          1 tsp or 1 Packet Eno (Green Colour)

For Tadka

2-3 tbsp Water                                  1 tsp Oil
¾ tsp Rai (Mustard Seeds)            Green Chilli (spilited in between)
1 tsp Sugar or to taste                     2-3 tsp Coconut Powder



METHOD

Take gram flour in a pan. Add semolina, salt, turmeric powder, sugar, lemon juice and water into it. Mix it evenly. Put grated ginger in it. Add 1 tsp ginger paste and mix it. Add eno. Sprinkle about 2 tsp water on top of it and mix it with light hands.

Take an aluminum dish. Grease it with oil. Put the besan mixture in the dish.

Heat a pan with 1 glass water. When water starts boiling, put the greased dish into it. Cover it and on high flame, cook it for 10 minutes. Then on low flame, cook it for 5 minutes.

Tadka: Heat oil. Add Mustard Seeds into it. When its starts to splutter, switch off the flame. Add 2 splited green chillis, 1 tsp sugar, 2 tbsp water and coconut powder.

Dhokla: Take out the dhokla from the pan. Make small cuts in the dhokla and put tadka in it. Cut it into pieces and serve with chatni.

Garnish: Coriander Leaves

An Italian delicacy, with a little twist of Indian flavor gives you the taste as well as pleasure of having homemade pasta within a matter of few minutes. The sauce can be made according to one’s taste and liking of vegetables. There is no need to bake this recipe. To make this we need to do two things. First-> Boil Penne or whatever shape you like. Second is to make its sauce. I am here using simple and famous tomato sauce with some vegetables.  

INGREDIENTS

Penne ½ lb                                     Tomato Paste 4-5 tsp

Italian Herbs 2 tsp                         Tomato (Med Size) 2 Pieces

Onion (Med Size) ½ cup               Salt to taste

Parmesan Cheese 3-4 tsp         Oil 1 tsp

Mix Vegetables (Carrot, Corn, Beans, Brocolli)  ¼ cup

Preparation

Finely cut the mix vegetables, Onion and Tomato.

METHOD

Boil Penne in water till ‘al dente’ or according to the instructions on the packet.

SAUCE

Take a pan, add 1 tsp oil. Let it heat and add 1 tsp Italian herbs to it. It will give a nice aroma. Fry Onion till golden brown. Add Mix vegetables and fry them for 3-4 minutes. Add Tomatoes and cover the pan for another 2-3 minutes. Mix all the vegetables and add tomato paste to it. Add salt to it. Cover the lid and let it cook for 3-4 minutes. Add 1 tsp Italian herbs to it.

In a serving plate, add boiled penne, toss the sauce on top of it and sprinkle parmesan cheese. You can also garnish it with spring onions. 

PS: Sending this entry to Presto Pasta Nights and Lavender Lime. 

and Pari of FoodDelicious

Vermicelli (Simaiya) is a very famous north Indian snack which goes in breakfast as well as evening snack. This is prepared in two forms. One is salted Vermicelli commonly known as “namkeen simaiya” and second is in its sweet from known an “jave”. Over here I am taking its first form which is very simple to make and take 10-15 minutes only. The basic requirement of this snack is to have roasted vermicelli. You can roast the vermicelli in advance and keep it in an airtight container for months. I am taking its simple form but you can add vegetables of your choice.

INGREDIENTS

Vermicelli 100 gm                                Oil 2 tsp + 1 tsp

Salt to taste                                            Peas 50 gms
Bishop's weed(Ajwain) 1 tsp             Red chili powder 1 tsp
Garam Masala 1 tsp                            Water 1 Glass
Asafoetida 1 Pinch

Preparation

Switch on the flame. Take a pan, add 2 tsp oil. Let it heat and then add Vermicelli to it. Mix it properly and roast it till it becomes light brown.  OR  You can take roasted vermicelli ( From Market). Roasted Vermicelli will look like this.

Either boil the peas or take the frozen peas.

METHOD


Heat a pan, add 1 tsp Oil. Let it heat. Add Asafoetida and Bishop's weed. Let it splutter a little. Add Salt, Red chilly powder and Garam masala. Now Add roasted Vermicelli. Mix it properly. Then add Water to it. Cover the pan with the lid and let it cook on medium flame for 2 minutes. Add Peas to it. Cover and cook till all the water evaporates. Salted Vermicelli is ready to serve.  

Though idli is a famous south indian dish, but this recipe has nothing to do with it. It’s a simple snack that can be served in breakfast or as starters. I am adding this recipe on demand of some of my friends. So here we go… There are two things in this. First you have to prepare the idlis. I have used a small sized idli maker but you can go for the big one and then cut it into four. This recipe uses instant idlis and not one which which is made with idli rice. Second thing is to fry these idlis. I have only used onion in this but you can go for its variation by adding more vegetables like cabbage, capsicum and others. 

INGREDIENTS

For Instant Idli

1 Cup Semolina Flour(Sooji)                           1 Cup Curd

Salt to taste                                                          3/4 - 1 Cup Water

1 tsp Eno

For Vegetable Idli

1 Onion (Med Sized)                                           ½ tsp Mustard Seeds (Rai)

1 tsp Turmeric Powder                                      1 Pinch Asafoetida

Salt to taste                                                          1 tsp Red chilly powder

1 tsp Garam Masala                                           1 Tsp Oil

Coriander leaves for Garnish

METHOD

For idli

Take a pan add semolina flour, curd, salt and water. Mix it well.  Add Eno and 1 tsp water. Mix it and leave for 3-4 minutes.

Grease the idli pan and pour the batter to it.

Make idlis from all the batter.

For Vegetable Idli

Heat a pan, add 1 tsp oil to it. Add Asafoetida, Mustard seeds. Let it splutter. Then add Turmeric and onion. Add little salt to it. Keep on stirring till it turns golden. Add Idlis, salt, chilly and garam masala. Mix it properly. Garnish with coriander leaves.

PS: I am sending this recipe as part of Charitha's "B for Breakfast" event. 

and AnyoneCanCook Event 

The famous mouthwatering snack or appetizer of all time especially famous in Maharashtra but found in almost every state in India. This is one snack which can be taken as a fulfilling meal at any time and always loved by everyone. To make this, you need to make its vegetable commonly called as ‘bhaji’ and then it is eaten with its hamburger type of bread known as ‘pao’.

 

INGREDIENTS

For Bhaji (Vegetable Mixture)

4 tbsp Butter                                               2 Onion (Med. Sized Chopped)

1  Capsicum                                               2 Tomato (Med. Sized Chopped)

3 tsp Pao Bhaji Masala                            To taste Salt

To taste- Red Chilli Powder                    3 tbsp Cream

1 pinch Red Colour                                   2 cup Cauliflower

½ Cup Pea Seeds                                     2 Potato                      

1 Cup Cabbage                                         1 Carrot

4-5 Coriander Leaves

Preparation:

• Chop the capsicum, onion, tomato, cauliflower, carrot and cabbage.
• Boil Cauliflower, peas, potato, cabbage, carrot in less water (About 1-1 ½ Cup). Give 5-6 whistles. Let it cool down. Do not throw the additional water as it contains all the nurients and mash all the vegetables finely in that water.

METHOD

Bhaji 

Heat the butter in the pan. Add onion into it. Cook for 2 minutes. Add capsicum and fry the mixture for 5 minutes. Add tomato and sauté it for 10 minutes till the oil separates. Now add pao bhaji masala and cook till the smell disappears. Add the mashed vegetables and add salt and red chilli powder. Cook for 5 minutes. Add 2 tbsp cream. Cook till the oil separates. Switch off the flame and add red colour (optional) .

Garnish with coriander leaves, butter and cream. You can grate paneer on top if you like.

Pao

Slit the pao from the middle to make it into two parts. Heat a pan, put some butter on it and cook the pao from both sides. Garnish the top part with sesame seeds.

Serve bhaji with pao.

This is an easy to make snack which goes well with tea in breakfast or at the time of rain.

The ingredients of this recipe are the simplest one, which are normally available at all the times. In the cases, when you don’t have anything ready or some major thing missing, this recipe comes in handy. 

INGREDIENTS

4 Bread Pieces                                   1-2 Green Chilly

1 Potato                                                ½ tsp Amchoor Powder (Optional)

Salt to taste                                          ½ tsp Red Chilly Powder

½ tsp Garam Masala                          Coriander Leaves

Oil for Frying                                         Water 1 Glass

Preparation

• Cut the sides of the bread.
• Boil the potato.

METHOD

Potato Mixture

Mash the potato, add salt, green chilly, amchoor powder, red chilly powder, garam masala and coriander leaves. Mix them properly.

Take some fresh water in a bowl. Take one slice of bread in your palm, dip the bread in the water and using your palms press out the excess water. Take some potato mixture and put it in the middle of the bread. Then cover that mixture with the bread, like in the following pic.

Make all the rolls like the below ones

Switch on the flame. Take a pan and add oil to it. Deep fry all the rolls till golden brown. 

Take them out on a paper napkin.

Serve with Green Chatni and Tomato Sauce.

Spring Roll is one of the famous snack which goes with almost everything. To make it completely at home, we need to make two things separately. First is the pancakes, which is the outer covering and second is the filling. After making both, we stuff the filling in the outer layer and it is ready to be fried. Here goes its recipe

Few people know that you add egg to the pancakes to make it crispy. However, I have an egg-less version also which is little less crisper but works well. If anyone wants that, leave a comment.

  

INGREDIENTS

½ cup Noodles

For Pan Cake

1 Egg                                                    ¼ tsp Salt

¼ tsp Black Pepper Powder             ½ tsp Azino motto

2 tbsp Cornflour                                  2 tbsp Flour (Maida)

For Filling

2 tbsp Oil                                              1 Onion (Med Size)

2 tbsp Capsicum                                 2 tsp Vinegar

2 tsp Chilly Sauce                               1 tbsp Tomato Ketchup

2 tsp Cornflour                                     1 Cabbage

¼ tsp Salt

Preparation

• Boil the noodles according to the instructions on the packet.
• Chop the capsicum, onion and cabbage finely.
• Make cornflour paste for filling by adding cournflour and water.

METHOD

For Pancakes

Beat the egg in a Pan. Add salt, black pepper powder, azino motto, cornflour and flor. Mix it with the help of ½ cup water so as to prepare the batter not very thick and not very thin.

Heat a non stick pan nicely and grease it with little Oil. Spread the batter evenly and cook it lightly from both sides. Without using oil or with less oil , make pancakes of the remaining batter.

Note: Leave 1 tsp Batter to be used later

For Filling

Heat the oil in a pan. Add onion and cook for 2 minutes. Add capsicum and fry for 5 minutes. Switch off the flame. Add vinegar, chilly sauce and tomato ketchup. Switch on the flame. Give a Boil for around 2 minutes. Add Cornflour paste and cabbage. Add noodles and salt into it. Mix it. Let it cool down.

For Spring Roll

Heat about ½ cup oil in a pan. Take one pancake, put some filling in it. Roll the pancake with the help of left over pan cake batter. Then shallow fry it.

Take them out on a paper napkin and cut into pieces while they are hot.

Garnish with Cabbage and tomato sauce.

Servings :10

INGREDIENTS

For Batter

10 Bread Pieces                            2 Potato (Med. Size) 

2 Carrot (Med. Size)                      1 Capsicum (Big Size)

150 gms Peas                                50-100 gm French Beans

Other

1 Onion (Med Size)                        ¼ Cabbage

1 tsp soya sauce                            ½ tbsp vinegar

1 tsp chilly sauce                           1½ tbsp tomato sauce

2 tbsp Maida                                   2 tsp Oil

Salt to taste

Preparation

Cut bread pieces in round shapes excluding its sides.

Blend the remaining part of the bread and make its crumps.

Take out the seeds of Peas or use frozen peas.

Take all the batter vegetables, add little water and boil them - 1 whistle.

Chop the onions finely.

Chop the cabbage finely.

Vegetable Batter

Put some oil in a pan. Add onion and cabbage. Mix it on a high flame. Split little salt to it. Fry it till the water evaporates. Add all boiled vegetables to it and mash it. Add soya sauce, vinegar, chilly sauce and tomato sauce. Mix it evenly. Switch off the flame.

Maida Batter

Take 2 tbsp maida. Add a pinch salt. Prepare the batter (not too light, not too thick). Let it cool for some time without refrigerator.

METHOD

Take a round bread slice. Put some vegetable batter on it. Cover it with the maida batter, so that the vegetables bind to it. Spread bread crumps to it wholly and evenly. Give it the desired shape. Deep fry it in a pan using some oil till it turns golden brown. Take it out on a paper napkin.

Decorate it with peas or carrot. Garnish it with cabbage layers.

Note: As i have got many mails asking this and everyone is getting confused, i am clarifying this.

You do not have to use two bread pieces. It is not a sandwich. Its just one bread and you put the vegetable batter on top of that as you do while making a pizza. Don't worry about falling as maida batter is used to stick it to the bread. 

 INGREDIENTS

200 gm Paneer                                     2 tbsp Maida

4 Onion (Medium Sized)                      2 tsp Soya Sauce

2-3 Green Chilly                                    ¼ tsp Azeeno Motto

2 Capsicum (Medium Sized)              2 tsp Chilly Sauce

1 ½ tbsp Tomato Sauce                      1 tbsp Vinegar            

                                                                                          

Preparation

• Cut Paneer rectangle wise - width 2 inch
• Chop Onion length wise
• Chop Capsicum length wise
• Slit Green chilly from the middle

METHOD

Prepare a thick batter of maida with the help of some water. Add 1 tsp Soya Sauce and little salt. Coat the paneer pieces with the maida mixture separately and fry it deeply.

Gravy: Put 2 tsp oil in a pan. Add onion. Put it on a high flame. Fry it till golden brown and add capsicum. Pink fry it. Add a pinch salt to it. Cover it with a lid and steam for 1-2 minutes on a low flame. Add sauces to it. If needed, accordingly add water to it. Prepare the gravy. Add paneer pieces to it. Mix it evenly for 2 minutes on a high flame. Add a pinch black pepper, azeeno moto and salt if needed.

Tip: Use less salt in the beginning as various sauces contains salt. 

INGREDIENTS

Corn Cob - 1 or 200 gms sweet corn
Potatoes - 2                                                  Ginger- 1" 

Green Chilli - 1                                             Salt - To taste

Chopped Coriander - 1 tbsp.                     Oil for frying

Red Chilli Powder - 1/2 tsp                        Chat masala - 1/2 tsp 

Bread Slices - 2                                

Preparation

• Boil potatoes. Grate them and keep aside. 
• Take corn out from cobs. 
• Boil corns in water for 5-7 minutes. If you are using sweet corns, don't boil it. Use it directly. 
• Grind boiled corn to roughly. 
• Also grind chilli and ginger finely.
• 
  
  Soak the bread slices in water for 2 minutes. 
  
  
  
  
  After 2 minutes squeeze all water and mash them well. 

METHOD

In  a big bowl, add grated potatoes, grinded corn, chili, ginger. 

In a bowl take grated potatoes, salt, ginger-chilli paste, red chilli powder, chat masala, chopped coriander, ground corn and mashed bread. Mix well. Make small cutlets. Heat oil in a kadai,and deep fry the cutlets. 

Serve hot with chutney or tomato sauce.

Tip: Try not to use frozen sweet corn as it has water content and its difficult to make cutlets out of that. I normally do not boil the corn and directly grind it roughly.