Gobi Manchurian

Gobi manchurian or cauliflower manchurian is a must try recipe! It is a Indo chinese recipe, loved by all! Cauliflower is an excellent source of vitamin C , folate, vitamin K , and vitamin B-6. Vitamin B1 , B2 , B3  and E are also present in small quantities. It provides vital minerals such as calcium, magnesium, phosphorous, potassium, and manganese. The antioxidant power of cauliflower helps in strengthening the immune system. So let's add cauliflower in our diet! Happy Cooking! Cheers!

Ingredients:

Cauliflower/ Gobi - 20 florets

Ginger - 1 tbsp finely chopped

Garlic - 1 tbsp finely chopped

Green Chilli - 2

Onion - 1 small size

Capsicum - 1/2

Spring onions few

For batter,

Maida - 1/2 cup

Corn flour - 1 tbsp

Pepper - 1 tsp

Water - 1/2 cup

Salt to taste

For sauce,

Corn flour - 1 tbsp

Water - 1/2 cup

Soya sauce - 1 tbsp

Tomato Sauce - 2 tbsp

Vinegar - 1 tbsp

Lime juice - 1 tbsp

Salt to taste

Method of making "Gobi Manchurian" With stepwise pictures

1. Cut gobi in to small florets and clean them.

2. Take all the ingredients mentioned in "For batter" in a bowl and make a batter. It should be of baggi dough consistency

3. Heat oil for deep frying, Dip the florets in the batter and fry in medium flame. As the florets are not pre cooked, patiently fry  till the bubbles completely reduce.

4. Mix a tbsp of cornflour in 1/2 cup of water and keep aside.

5.In a pan heat 1 tbsp of olive oil, add finely chopped chilli, ginger and garlic. Fry till colour turns to light brown.

6. Cut onion and capsicum to small cubes and add it to the pan. Fry for 2 minutes

7.Add the corn flour mixture and let it cook for 2 minutes

8. Add soya sauce, tomato sauce, vinegar to the pan. Let all the sauce cook for 3 to 5  minutes.

9. Add gobi to the sauce, toss gently.

10. Sprinkle lime juice, pepper and spring onions. Serve hot!

Note:

1. Ginger garlic paste can be used instead of chopped ginger and garlic

2.Always serve hot, the cornflour used makes the dish thick/ paste like when cold. If preparing prior heat it once again while serving

Spicy Egg Masala

Hello! Here is a spicy egg masala recipe...Just for you!

This is a spicy hot recipe straight from my kitchen. It's simple and quick recipe as only chopping and sauté is required. It's a semi gravy type of recipe which taste best with hot rice.

Proteins are the main building blocks of the human body. Getting enough protein in the diet is very important. Well… eggs are an excellent source of protein, with a single large egg containing 6 grams. Eggs contain all the essential amino acids in the right ratios, so our bodies are well equipped to make full use of the protein in them. Eating adequate protein can help with weight loss, increase muscle mass, lower blood pressure and optimise bone health. So Happy Cooking! Cheers!

Ingredients:

Boiled eggs - 3

Onion - 1

Tomato - 1 big or 2 medium size

Ginger - 1/2 inch

Garlic - 5

Green Chilli - 4 small size

Red chilli - 1

Hing - 1 pinch

Coriander leafs - 1/2 cup

Curry leaf - 1 sprig

Chilli powder - 1/2 tbsp

Coriander powder - 1/2 tbsp

Turmeric Powder - 1/2 tbsp

Fennel Powder - 1/2 tbsp

Garam masala powder - 1/2 tbsp

Pepper powder- 1/4 tbsp

Lemon - 1/2

Water - 1/4 cup

Oil - 2 tbsp

Method of making "Spicy Egg Masala" With stepwise pictures

1. Boil the eggs and remove the shell.

2. Finely chop tomato, green chilli, ginger and garlic. Chop onion thin and long.

3. Heat a pan. Add 2 tbsp of oil, add mustard and jeera. Once it splutters add a pinch of hing.

4. Add red and green chilies, curry leafs, ginger and garlic. Saute till garlic turns light brown.

5. Now add chopped onion and saute till it becomes translucent.

6.Add finely chopped tomatoes and saute, add needed salt and let it cook for 2 minutes. Now mash the tomatoes.

7. Add chilli ,coriander, turmeric, fennel and garam  masala powders. 

8. Add 1/4 cup of water and let it cook for 5 minutes. Add finely chopped coriander leafs and squeeze 1/2 lemon over the masala and mix.

9. Cut the egg in to halves and place them gently on the masala. After 2  minutes turn them over.

10. Switch off the flame, sprinkle some pepper over the eggs and close the pan with lid. Let the eggs stay in hot masala for 5 more minutes before serving.

Note:

1. Add only a pinch of hing , if added in excess the dish will taste bitter

2. This spicy masala taste best with hot rice/ roti