Gobi Manchurian

 Very famous and everyone's favorite Indo-Chinese starter or appetizer dish..Its incomplete meal without eating gobi manchurian with Veg Fried Noodles..

Ingredients:

• 2 cups Gobi/ Cauliflower (used frozen)
• ½ cup All purpose flour/ Maida
• 1 ½ tsp Rava (for crispiness)
• ¼ tsp Black pepper powder
• Oil for deep frying
   
  For Masala / Sauce
  


• 3-4 Green Chilies or Capsicum (sliced)
• 1 Onion(thinly sliced)
• 3-4 Garlic cloves (finely chopped)
• 1 ½ tsp Ginger (finely chopped)
• 1 Tbsp Soya sauce (more or less as per taste)
• 2 Tbsp Tomato sauce (used Maggie hot & sweet) (more or less as per taste)
• 1 Tbsp Red chili sauce (more or less as per taste)
• 1 Tbsp Oil
• Coriander leaves chopped (optional)
• Spring Onion (finely chopped)
• Salt to taste

Method:

         In bowl add maida, rava, black pepper powder, salt and make a smooth barter by adding little water (like pakoda consistency) and keep it a side.De froze (bite size), the cauliflower in microwave as per the instruction on the package and dry them on pepper towel. (try to dry completely)

          Heat the oil on medium heat for deep frying. Dip these dried cauliflower in the maida barter and fry till the golden color or bit crispy. Let them sit on a pepper towel for a while.

For sauce:

          Heat the pan on low to medium , add oil , add garlic , ginger, green chilies and fry for a minute or so. Add onion and fry till they get golden color. Add soya sauce, tomato sauce, chili sauce and stir for 1-2 minutes. Add some water and cook till every thing is well blended and cooked. Turn off the heat and add fried cauliflowers. Mix it well. Leave for 5-8 minutes in the sauce so that it absorbs all the liquid.

Garnish with Coriander leaves & Spring onions.Serve hot.

Note: 

• If using fresh cauliflower: Cut into small pieces (bite size). In boiling water cook these till they are tender (not mushy). Dry them on paper towel. 
• If the sauce turns too watery: Add 1 tsp All purpose flour (Maida) or ½ tsp Cornstarch to sauce so that it thickens a bit. 

Veg Fried Noodles recipe goes to Shama's Fastfood event- Noodles. And Kadi Pakoda (But with Methi Pakoda)  recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.

Moong Dal Dahi Vada

Its a light meal or just a started for the meal..In summer this is an ultimate cooling food.Taste better when its chilled. I think everyone loves these dahi vadas.. I  too loved these when my mother used to make these in summer holidays..

Ingredient:

• 2/3 cup Moong dal 
• 1/4 cup Urad dal
• 1 tsp Cumin seeds
• 1/4 tsp Ajwain
• 1/2tsp Ginger paste
• 2-3 green Chilies (finely chopped)
• A pinch of Hing
• 1/4 tsp Baking soda
• Salt and Black pepper as per taste.
• Oil for deep frying
• 1-2 cup Yogurt
• 1-2 tsp Sugar (optional)
• Few pinch of Cumin & red chili  powder.

Method:

Soak the both the dal for 8 hrs. Grind them with little water and keep for fermentation about 5 hrs or so.

In a bowl add batter, green chilies, curry leaves, ajwain, cumin seeds, hing, salt , pepper and mix it well.Add baking soda and mix it well.

Heat the oil for deep frying. Drop the spoonful the vada batter in the oil. Fry until they turn golden color at both the side. Darin on the pepper. Let them cool.

In a bowl add curd, salt, sugar and beat till it turns creamy and smooth texture. Add above made vada and sprinkle red chili powder, cumin powder, little salt & green chutney.

Serve chilled. 

Note:

• Keep in the refrigerator at least 1/2 hr before serving.
• If the batter is too thin them add little rice flour / wheat flour.
• Add baking soda to the batter at the end.

Baby Corn Manchurian

Ingredients:

• 15-20 Baby corn
• ¼ cup Rice flour
• ¼ cup Corn flour/ Rava/ semolina
• ¼ tsp Black pepper powder
• 2 tsp Ginger-garlic paste
• 1 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 1 tsp Hot sauce (chilly sauce)
• 1 tsp Tomato ketchup
• 2 Onions ( finely chopped)
• 3-4 Green chilies (chopped)
• 2 tbsp Coriander leaves( chopped)
• Oil for deep frying
• Salt to taste

Method:
Boil baby corns in a little salty water. Once they are tender, let them cool and dry on paper.
In a bowl add, rice flour, corn/ rava flour, black pepper powder, salt and water a bit and make the barter like pakoda barter.(not too watery).Dip this boiled baby corns in this barter, heat the pan and deep fry this baby corns till they turn lite brown color.
In the same pan remove excess oil and keep 3Tbs oil in the pan and heat it. Add garlic, onion,green chilies, saute until golden brown.Add soya sauce, tomato sauce, hot sauce, deep fried baby corns and little salt (as we have already put some salt in the barter).Fry for about 10-15 minutes over medium heat till every thing mix well.

Garnish with chopped coriander leaves, spring onions, cashew nut-peanut powder.