Gobi Manchurian:
Ingredients
1 Medium. cauliflower clean and broken into big florets.
1 Medium onion finely Grinded
3 tbsp. corn flour
1 Egg
Salt to taste
3 tsp Chili paste
Oil for frying
1 tsp Soya Sause
Direction:
Clean the Gobi Florettes and to it add the chili paste, corn
Flour, Salt, Egg and mix them all till the egg and corn flour
are evenly covered on the Gobi florettes. After mixing them
fry each piece in the oil and keep them separately.
In other pan pour the onion paste and add soya sauce to it
and fry it till the onion paste gets brown. Once the onion
paste gets brown add the fried Gobi pieces and mix them all
together and the mouth watering dish is ready for you.
Making time: 30 minutes
Makes for: 6
Masaledar sem:
Serves 6
1.5lb green beans
1.5 inch fresh ginger
10 cloves garlic, peeled
1.5 C water
5 Tbsp oil
2 tsp whole cumin seeds
1 whole dried red chili lightly (LIGHTLY) crushed
2 tsp ground coriander seed
2 medium tomatoes, peeled and finely chopped
salt to taste, about 1.5 tsp
3 Tbsp lemon juice or to taste
1 tsp ground, roasted cumin seed (roast 'em in a frying pan,
then whack 'em with a hammer)
black pepper
Trim the green beans and cut them crosswise at 1/4 inch
intervals (I assume this means to score them, not cut them
in teeny bits). Put the ginger and garlic in a blender with
1/2 C water and whirl till fairly smooth. Heat oil in a
wide, heavy saucepan over a medium flame. When hot, put in
the cumin. 5 seconds later, add the crushed chili. When it
darkens (this doesn't take long), add the ginger-garlic
paste and cook for about a minute. Add coriander, stir a few
stirs, add tomatoes and cook for 2 minutes, smooshing
steadily.
Add beans, salt, and 1 cup water, bring to simmer, cover,
and cook over low heat for about 10 minutes, till beans are
just tender. Uncover. Add lemon juice, roasted cumin and a
whole lot of pepper (it says here). Turn heat up and boil
till all liquid is gone, stirring gently.
Gujrati green beans:
Serves 4
1 lb green beans
4 Tbsp oil
1 Tbsp whole black mustard seed
4 cloves garlic, peeled and minced
1 hot dried red chili, coarsely crushed
1 tsp salt
1/2 tsp sugar
Pepper
Trim the beans and cut them into 1" lengths. Blanch (or use
frozen beans), drain, cool, set aside.
Heat the oil in a large frying pan. Add mustard seed. When
they begin to pop, add garlic and stir till light brown. Add
red pepper and stir a few seconds.
Add green beans, sugar and salt, stir to mix. Turn heat to
medium low, stir and cook about 8 minutes or till they taste
spicy. Add pepper, mix and serve.
Sweet Rice:
Ingredients:
Basmati rice-1 cup
Milk-1 cup
Cardamom-4
Salt a pinch
Sugar-1&1/2 cups (alter to one's taste)
Ghee - 2 tbsp
Food color(red)- a pinch
Cashewnuts-10
Grated coconut-1 cup
Directions:
Soak rice for an hour. Cook with milk, salt and little water
(if necessary). In a sauce pan, make sugar syrup with little
water. To this add the cooked rice, color, 1 tbsp ghee,
cardamom and stir for 10 minutes in low flame till all water
is absorbed. Fry cashew nuts and coconut in 1 tbsp ghee to a
golden color and add to the rice mixture.
Carrot Cake:
Cake base
Ingredients:
All purpose flour - 3 Cups
Sugar - 2 Cups
Salt - 1 Table Spoon
Cinnamon - 1 Table Spoon
Apple Sauce -1-1/2 Cups[OR]1 Cup Oil
Larges Eggs -4 [OR]5 Eggs whites
Vanilla extract - 1 Table Spoon
Pureed Carrots - 1-1/2 Cups [One 16 Oz. bag]
pineapple -3/4 Cup(optional)
Method:
1. Preheat oven to 350 degrees. Grease two 9 or 10 inch
spring form pans.
2. Sift dry ingredients into a bowl. Add applesauce or Oil,
eggs and vanilla. Beat well. Fold in carrots and Pineapple.
3. Pour batter into the prepared pans. Set on the middle
race of the oven and bake for 50 minutes, until the edges
have pulled away from sides and a cake tester inserted comes
out clean.
4. Cool on cake rack for 3 hours. Fill cake and frost sides
with cream cheese frosting.
Shahi Tukra:
bread slices--10 no.
ghee-- to fry
sugar--100gm
rabri or condensed milk--115gm
khoya-- 115gm
milk--a little
silver leaves--16no
cardamom small--4no.
saffron color--few drops
kewra essence or rose water--few drops
pistachio nuts--15gm
Remove the crust of bread slices and deep fry to golden fry
color. Heat milk add sugar. Add fried bread slices when it
is quiet thick. Add condensed milk and all the ingredients
except nuts and silver leaves. Cook on slow fire till milk
becomes very thick. Arrange the bread slices in plates. Pour
rest of the milk mixture over it, cover with silver leaves,
sprinkle shredded nuts on top and serve warm
NOTE: Sugar should be put according to the sweetness
required.
Gaujas:
flour--115gm
fat--30gm
salt--a pinch
cardamom--4no.
sugar--115gm
water(syrup)30ml
lime juice--few drops
Mix flour and salt and prepare a stiff dough using little
water. Divide into oval sized balls. Roll out into thin
poories about 3" in diameter. Make slits in the center
taking care that the ends are not separated. Roll from either
sides to the center, fold ends and twist. Deep fry in hot
fat, remove and dip in prepared sugar syrup. Sprinkle
crushed cardamom over.
NOTE: Powdered sugar may also be sprinkled over fried gaujas
while they are still hot, instead of putting them in syrup.
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