Gobi Manchurian

For the Batter:

Corn Flour – ½ cup

Egg – 1

Maida – 1 cup

Ginger Garlic paste – 2 tsp

Soy Sauce - 1 tsp

Chilli Paste - 2 tsp

Salt

Pepper

For the Manchurian:

Cauliflower – 1/2, cut to separate florets

Oil – to deep fry

Oil - 2 tsp

Ginger – 1 pc, chopped

Garlic – 4 pod, chopped

Green Chilli – 2, chopped

Onion – 1, chopped

Capsicum – 1, chopped

Soy sauce -1/4 cup

Tomato Sauce - 1 tsp

Chilli Paste - 1 tsp

Red Pepper flakes – to taste

Rice Vinegar – 1 tsp

Vegetable Stock – ½ cup

Corn Starch – 1 tsp

Spring Onion – ½ cup, chopped

Make a smooth batter with Corn Flour, Egg, Maida, Ginger Garlic Paste, Soy Sauce, Chilli Paste, Salt, Pepper and required Water. Dip the Cauliflower in the batter and deep fry until golden.

Heat Oil in a skillet. Add Ginger, Garlic and Green Chilli. Sauté for 1 minute. Add Onion and Capsicum and sauté until Onions are translucent. Add Soy Sauce, Tomato Sauce, Chilli Paste, Red Pepper Flakes and Vinegar; cook for 1 minute. Add Vegetable Stock and bring to boil. Add Corn Starch dissolved in Water and allow the sauce to thicken. Finally add the fried Cauliflower along with Spring Onion and toss well.

Follow the Same recipe for Chicken Manchurian with 1 lb. boneless Chicken and 1 lb. Fish for Fish Manchurian.

Chole Chaat

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles

2 tablespoons of oil

1/4 cup of besan (gram flour)

1 tablespoon of grated ginger

1 minced green chili, seeds removed

1 1/2 teaspoons of salt

1 teaspoon of black salt

1/2 teaspoon of black pepper

1 teaspoon of roasted cumin powder

1 teaspoon of mango powder

1 teaspoon of garam masala

2 teaspoons of lemon juice

1/4 cup of tamarind chutney

Heat oil in a saucepan and add the besan, stirring until it becomes golden brown.

Add the grated ginger, minced green chili, and cooked chickpeas to the besan mixture.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and add 1/2 cup of water.

Lightly mash the chickpeas and let the mixture simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it sit for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve alongside toasted bread slices, French bread, or crispy potato wedges.

Tomato Rice

Basmati rice - 2 cups Onion - 1 medium sized finely chopped Tomato - 5 or 6 medium sized ones Garam masala - 1 teaspoon Coriander powder - 1teaspoon Jeera/Cumin powder - 1 teaspoon Red chili powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Green chillies - 2 Ghee / Oil - 3 teaspoons Cumin /Fennel seeds - 1 teaspoons 5 or 6 cashews Salt to taste Puree the tomatoes in a mixie. Add oil or ghee in a pressure cooker and roast the cashews until golden brown. Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent. Now add the tomato puree and cook for a minute. Instead of pureeing the tomato you can also add finely chopped tomatoes. But you will have to reduce the amount of water as the tomatoes give off some water. Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt. Cook for a minute and add the required amount of water. For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk. This gives more richness to the rice..Close the pressure cooker and cook until three whistles. Garnish with one teaspoon ghee and coriander leaves. Serve with raita of your choice.