Gobi Mancurian

This is a dry version of Gobi Manchurian served as an appetizer. I have adapted this recipe from ShowMeTheCurry.com. We can reduce the spice and kids can also enjoy this dish.


For Frying

Cauliflower - 1
Corn starch - 2 tbsp
all purpose flour- 1 cup
black pepper
salt to taste
oil - for frying

Cut the cauliflower into bite size florets.

Mix the allpurposeflour with corn starch,black pepper, salt and water in a
consistency where you can dip the florets and fry it in the oil.

For the sauce

Onion - 1
Soy sauce - 1/4 cup
red chilli sauce - 2 tsp
green chilli - 2
garlic - 6-7 cloves
tomato ketchup - 2 tbsp
white vinegar - 2 tsp
corn starch - 2 tsp
oil -2tbsp
green onions for garnish
coriander leaves for garnish

Method

Cut the onions and garlic into small pieces.
In a pan add the oil. When it is hot add the onion and fry it . Add the garlic and green chillies and fry. Then add the red chili sauce, Soy sauce, tomato ketchup and white vinegar. When it is cooked and the oil starts to come out add 1/4 cup water and corn starch. The corn starch act as a thickening agent.
When it all comes together add the fried florets. Garnish with green onions and coriander leaves and serve immediately. When you mix the florets with the thick sauce be careful so that it doesn't break.

PS: Also you can prepare the sauce ahead and fry the florets just before it is ready to serve and mix.

Eggplant Curry

Eggplant ia fruit which we use as a vegetable. When buying eggplant, look for heavy, firm fruit with clean dark skin without much marks. The ones with fewer seeds inside are less bitter. They come is different sizes and colour. I have used the large pear shaped eggplants with dark purple-black colour usually available in the super markets.

Ingredients

Eggplant - 1 medium sized

Tomatoes - 2 medium

onion - 1 medium

Ginger - 1 small piece

garlic- 3-4cloves

green chilli- 2

Musturd seeds, cumin seeds - 1/2 tsp each

curry pdr - 1 tsp

salt to taste

ghee/oli - 3 tsp

Method

1. Cut the eggplant length wise(1 inch). Sprinkle salt and put it in a colander. Put a heavy pan over the eggplant and let it sit for 1/2 hr. We can see the water collected at the bottom. discard this water.



2. Cut the onion and tomatoes finelyand keep it aside. Make g3 paste.



3. In a pan add 2 tsp ghee. Add musturd seeds and cumin seeds. When it spluters add the onions and g3 paste. Fry till light brown.



4. Add the eggplant and fry it again. Sprinkle little water.



5. When it is half cooked add the tomatoes, curry pdr and salt to taste and cook it in low flame for 8-10 mnts.



6. Garnish with coriander leaves and pour a tsp ghee over the dish just before serving.

Cauliflower Red Beans Curry

This a very last minute side dish . Cauliflower should be always cooked very carefully since overcooking tends to let out a bad smell. Also the curry tends to be very mushy. So when ever I cook cauliflower I soak in boiling water instead of directly boiling in water and let rest of the cooking in the end. Also the red beans and cauliflower is a good combination.

Ingredients

Cauliflower - 2 cups(florets)

Red beans - 1/2 cup

Onion -1

Tomato - 2 medium

Coriander pdr - 1 tsp

Amchur pdr - 1 tsp

ginger - medium piece

green chillies - 2

salt to taste

Ghee - 2 tsp

Method

Soak the red beans for 4-6 hrs. pressure cook it adding little salt.

Boil water . Add salt and put the floretts . let it sit for 7-8 mnts. Then drain it.

Grind the ginger and green chillies into paste.

In a pan add 2 tsp ghee. Add the cut onions and fry it. Add ggpaste and cauliflower to it. Fry it till a light brown coating appears on the cauliflower. Add the coriander and amchur pdr and tomatoes. Add 1/4 cup water and cook it in medium flame covering it 3/4th for 5-7 mnts. Add salt if necessary.

Garnish it with corianderleaves or parsely.