Gobi Manchurian

Gobi Manchurian

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

INGREDIENTS

1 medium Cauliflower

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. corn flour

1/4 tsp. red chili powder

2 red chilies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

1 tbsp. tomato ketchup

1 tsp. soya sauce

1 tsp. crushed black pepper powder

METHOD:

1.      Cut cauliflower into florets and wash.

2.      Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.

3.      Make thin batter out of flour and 2 tbsp. corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.

4.      Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

5.      In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. Add the salt, tomato ketchup, crushed black pepper and soya sauce.

6.      Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.

7.      Add 1 tbsp. corn flour to 1/4-cup water and dissolve well.

8.      Gradually add to the gravy and stir continuously till it resumes boiling. Boil for two more minutes and add spring onions and florets.

9.      Serve hot.

samosa

Samosa

Making time: 45 minutes

Makes: 20 pieces (approx.)
Shelf life: Best fresh

Ingredients

For cover:

1-cup plain flour (maida)

2 tbsp. warm ghee

Water to knead tight dough

For filling:

2 potatoes large boiled, peeled, mashed

2 green chilies chopped

1/2 tsp. ginger chopped

1 tbsp. coriander finely chopped

1 tsp hing

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chili powder salt to taste

1 tbsp. chaat masala

oil to deep fry

Method

For dough:

1.      Make well in the flour.

2.      Add ghee, salt and little water. Mix well till crumbly.

3.      Add more water little by little, kneading into pliable dough. Cover dough with moist cloth and keep aside for 15-20 minutes.

4.      Beat dough on work surface and knead again. Re -cover.

For filling:

1.      Heat 3 tbsp. oil; add ginger, green chili, hing and coriander seeds. Stir-fry for a minute, add onion, sauté till light brown.

2.      Add coriander, lemon, turmeric, salt, red chili, garam masala. Stir-fry for 2 minutes then add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed:

1.      Make a thin 5" diam. round with some dough.

2.      Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone.

3.      Place a tbsp. of filling in the cone and seal third side as above.

4.      Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

5.      Drain on rack or kitchen paper.

6.      Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Meen Gassi or Fish Gassi

Fish is widely used in Indian cuisine especially in coastal areas but tradition of eating fish is not far behind in northern India also. The interesting thing here to consider is the treatment to the fish dishes due to rich and aged culture of India. India is blessed with wide range of cultural values from Kashmir to Kanya kumari and Rajasthan to Tripura. One goes anywhere to enjoy the rich treasure of Fish dish will not comeback without appreciating the cuisine. 

In India fish is eaten in all the possible ways one can think, fried, baked, steamed, pickled, curries etc. The other reason of eating fish is its health related benefits which makes it unique and above other animal proteins.  

Researchers worldwide have discovered that eating fish regularly - one or two servings weekly - may reduce the risk of diseases ranging from childhood asthma to prostate cancer. 

Fish is called low –fat high quality protein. It is filled with omega -3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and great sources of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Here I am sharing one fish recipe from south, hopefully you all will like it-

This recipe hails from Mangalore and so coconut is a must-needed ingredient. People who visit Mangalore would not return without tasting this spicy and delicious fish curry. However, you do not need to go to Mangalore to taste this fish curry. Here is an authentic Mangalore fish curry (fish ghasi) recipe that is prepared with lots of spices and will leave you crave for more…

FISH GASSI

SERVING- 4 persons

PREPRATION TIME- 30 MIN

COOKING TIME- 30 MIN

INGREDIENTS

FOR MARINATION-

Pomfret Fish- ½ kg-1 kg

Lime juice- 1-2 limes

Turmeric -1 tsp

Red chili- ½ tsp

FOR Paste-

Red chili- 6-8 no

Turmeric- 1 tsp

Dried Curry leaves- 1 hand full

Cumin seeds- 2 tbsp

Coriander seeds- 2 tbsp

Red onions- 2-3 no (cut into dices)

Ginger -1 piece (1.5 inch long= 40 gms)

Garlic- 1 pod (60 gms)

Fresh coconut- 1 no

Kokam- 4-5 no (soaked)

Tamarind- 20 gms (soaked)

 FOR TADKA-

Red chili whole- 3-4 no

Mustard seeds- 1 tbsp

Curry leaves- 3-4 sprigs

Red onion – 1-2 no (sliced)

METHOD-

1.   Cut the fish into darns and marinate in lemon juice, turmeric, red chili powder and salt.

2.   Broil the seeds along with red chilies. keep aside.

3.   Heat oil, add dices of onion and sauté till translucent. add ginger, garlic and arrest the cooking by adding kokum water.

4.   Add the broiled spices to this and grated coconut, do not cook. cool this and puree it very finely with rest of the ingredients.

5.   Heat oil in a pan, add mustard leaves,, when they start crackling add curry leaves and sliced onions and brown them evenly. add the paste and cook quickly.

6.   Add the tamarind and kokum water and allow the curry to simmer.

7.   Place the fish darnes carefully in the curry and cook.

8.   Serve hot, with steamed rice.