Showing posts with label Deep fried. Show all posts
Showing posts with label Deep fried. Show all posts

Gobi Manchurian

The first time I had this, I loved it. It was in a cafe, we friends went to after our tuition in the 10th standard. It cost us Rs.20 back then in a moderately priced cafe. Back then, we did not have it as an accompaniment, we ate it as the main meal. Spicier than home food and newer flavors, it tingled our senses. And it has been tingling ever since...



Gobi after frying

Gobi Manchurian



An Indian Chinese appetizer of deep fried cauliflower in a spicy sauce

Recipe Type:  Appetizer
Cuisine:          Indian Chinese
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              3-4 Servings

Ingredients:


200 gms Cauliflower
2 Spring onions or 1 Onion
2 Tbsp chopped Spring onion greens
1.5" piece Ginger
4 cloves Garlic
2 Green Chilli (Slit length wise)
2 Tbsp Capsicum (finely chopped)
2 Tbsp Carrot (finely chopped)
2 Tbsp Cornflour
1 Tbsp Flour / Maida
3-4 Tbsp Soy sauce
1 tsp Chilli sauce
1/2 tsp Vinegar
2 tsp + 2 cups Oil
1/2 tsp Ajinomoto / Maggi magic cube
Salt
Water

Method:

  • Crush and grind the ginger and garlic into a fine paste. Alternatively, use ginger-garlic paste. I prefer using fresh as I feel it gives it a better fragrance.
  • Mix the cornflour and flour with 1/2 cup water. Add 1 tsp of the ginger garlic paste, 1 tbsp soya sauce and salt. Add more water if needed, the consistency should not be very thin, it should be sufficient to coat the cauliflower
  • Break the cauliflower into smaller florets
  • Heat 2 cups Oil for deep frying in a kadhai
  • Dip the cauliflower in the batter and deep fry until golden brown and keep aside
  • Heat 2 tsp oil in a kadhai, add the onions and once they are translucent, add the ginger garlic paste and fry until fragrant
  • Add the other vegetables and continue frying until they are done,
  • Now add the remaining batter prepared for the cauliflower. Add more water to get a gravy. If you want it dry, you may not need to add any water.
  • Add all the sauces, vinegar, ajinomoto / maggi magic cube and salt and cook for 2-3 mins.
  • Add the cauliflower and cook for 1 more min.
  • Garnish with spring onion greens and serve hot


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Nippattu | Thattai

Same story as my Kaju Katli post. I asked hubby dearest what khara/ namkeen/ spicy snack should I make for Diwali and the reply was Nippattu. Again, I had tried this earlier and it was something I couldn't brag about. Tried it again and presto! it tasted good this time. I did struggle a little initially even this time, but I got the correct advice from multiple people and managed to salvage my nippattu mission. I was not rolling them thin enough and hence they were not cooking properly in the center giving them soft centers and crispy sides. After about 7-10 turning out soft, I took the advice and patted them out evenly and thinner and they turned out nice and crisp. The recipe made close to 40 nippattus.




Nippattu | Thattai


Spicy flat South Indian crisps made from Rice flour

Recipe Type:  Snacks
Cuisine:          South Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              40

Ingredients:

2 cups Rice flour
1 cup Maida / Flour
1-2 tsp Red chilli powder
50 gms or 3 Tbsp Butter
2 Tbsp Oil (hot)
2-3 sprigs Curry leaves
2 Tbsp Coriander leaves (chopped)
1/2 cup Peanuts
1/4 cup Puthani / Roasted gram
1/4 tsp Asafoetida / Hing
A pinch of Cooking soda
Salt
Water
Oil for deep frying

Method:

  • Dry roast the peanuts and peel them. Crush the peanuts into 2-3 pieces, just be careful not to powder it.
  • Mix the rice flour, maida, red chilli powder, butter, chopped curry leaves, coriander leaves, peanuts, roasted gram, hing, cooking soda and salt.
  • Heat 2 tbsp of oil and add to the mix.
  • Add water and knead into a smooth dough.
  • Cover and keep aside for 10-15 mins
  • Take a small ball of dough and place it on a butter paper or any other greased surface and pat it down into a disk using your fingers. The disk should be around 2mm in thickness. Make sure it is evenly thick.
  • Heat the oil in a kadhai for deep frying. After the oil is hot, reduce the stove to medium flame.
  • Deep fry the nippattu on medium flame until they are brown on both sides.
  • Allow it to cool a little to check if they have crisped up.
  • Allow it to cool and then store in an air tight container.

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