Gobi Manchurian

Ingredients

1 full cauliflower - broken into florets
2 onions - cut inot big pieces
1 capsicum - cut into big pieces
4 cloves garlic - finely chopped
1/2 cup tomato ketchup
2 tablespoons soy sauce
2 tablespoons chilli garlic sauce (Sriracha) - you can add more if you want it spicy
1 egg
1/2 cup all purpose flower
salt to taste
1/2 teaspoon pepper
1 cup oil

Method

Clean the cauliflower and cover the florets in some salt and pepper and 1 tablespoon of sriracha. Let it stand for about 15 minutes. Then add these to the egg and then dust it in all purpose flour and fry them till golden brown. Drain them on a paper towel.

Use a wok and add 2 tablespoons of the oil to it. When it gets hot add the garlic and immediately add the onions. When they get transparent add the capsicum. Add the tomato ketchup and the balance sriracha and the soy sauce. Let it cook covered for about 5 minutes. Add the fried cauliflowers to this mixture and mix well. Add salt only if necessary as the ketchup and the sriracha already have salt in it.

Serve hot with noodles or fried rice. Can be served as an appitizer too.

Chicken Pattice

There is this amazing chicken pattice that we get in Mumbai at Venus Cakes. Yum stuff. Last year when my parents had come that had actually bought some of the the pattice for us. We just heated it in the oven and savoured it. Then later my mom made these at my sisters place and we all loved it. Ofcorse it was not like the Venus Cakes pattice - but, it tasted nice. I tried it too and here is the recipe.

Ingredients

2 pounds ground chicken

2 medium onions - finely chopped

1 tomato - finely chopped

1 inch ginger - into paste

9 to 10 cloves garlic - into paste

4 green chillis - into paste

2 tablespoons yogurt

you could grind the the garlic, ginger and chillis together

1 cup chopped cilantro

1 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1/2 teaspoon garam masala powder

salt to taste

2 tablespoons oil

1 packet puff pastry - I used pepperidge farm and it had 2 sheets in it.

Method

Marinate the ground chicken in yogurt and half of the cilli, garlic and ginger paste. Let it marinate for atleast an hour.

In a karahi add the oil. When it gets hot add the chopped onions and fry till its golden brown. Then add the balance of the ground mixture and the tomatoes and let the mixture fry till it leaves the sides of the pan. Now add the turmeric, dhania jeera powder and the garam masala. Mix well. Now add the marinated chicken and mix the masala well with the chicken. It should be a well incorporated mixture. Cover and let the chicken cook. This should take about 15 to 20 minutes. If there is any water formed int eh mixture, then uncover and cook till all the water evaporates. Let this cool.

Take the puff pastry - it should be at room temperature. 1 sheet can be cut into 8 equal rectangles. Add enough of the chicken mixture on one side of the triangle and fold in the middle. Seal the remaining 3 sides by pressing it down. Do the same with all the triangles. Place them on a cookie sheet and bake at 350 degrees Fahrenheit for about 15 to 20 minutes of till the puff pastries become golden in color.

Serve with tomato ketchup.

Moong Dal Kheer

Ingredients

1 cup split moong dal (yellow ones)

1 cup jaggery - shredded

1 tin coconut milk (unsweetened)

10 to 11 stands of saffron

1/4 teaspoon cardamom powder

2 teaspoons ghee/clarified butter

some cashews

some raisins

slivered almonds

Method

In a saucepan add the ghee and roast the dal till it turns pink and golden. Then add about 2 cups of water and let it cook. Moong dal cooks fast so this should be done in 20 minutes. mash the cooked dal well. To this add the jaggery and the coconut milk and bring it t a boil. Be careful to keep stirring the mixture to avoid curdling. Once it comes to a boil, get it on medium heat and let it simmer till the jaggery is melted and the mixture is all incorporated well. To this add the saffron and cardamom powder.

Fry the cashews, almonds and raisins in some ghee and add it to the kheer as garnish.

Cream of Tomato Soup

Ingredients

4 plump and big tomatoes

1 small onion

2 cloves garlic

1/2 inch piece of ginger

1 celery stick

1 small carrot

1 teaspoon sugar

1/2 teaspoon kashmiri chilli powder 9you can add more if you want it spicy)

salt to taste

2 tablespoons all purpose flour

2 tablespoons butter

1/2 cup milk

croûtons for garnish

heavy cream (optional)

Method

Cube the tomatoes, onions, celery and carrots. Roughly chop the garlic and ginger. Put all these ingredients in a pressure cooker along with 3 cups of water and let it cook for about 2 whistles. When the pressure is released - Using a hand blender blend the mixture well. Strain the mixture and let it stand.

In a saucepan/soup pot add the butter. When the butter melts, add the flour and mix well. Do not let the flour burn - just let it cook for about 5 minutes. Then add milk and keep stirring continuously. When the roux comes to a boil add the strained tomato mixture and stir continuously while doing so - else clumps will form. Bring the soup to a boil. Add salt to taste and sugar and chilli powder. Once it boils - cover the mixture and let it simmer on medium low heat for about 15 minutes. Add some heavy cream if desired. Serve hot in soup bowls and garnish with croûtons.

Falooda

Ingredients

For 1 glass of falooda

4 tablespoons Rose syrup

1/4 cup milk

2 tablespoons basil seeds (tukmariya/subza) - soaked in water

2 tablespoons vermicelli - cooked as per instructions on packet

4 scoops vanilla ice-cream (you could add more or less as per your liking)

2 tablespoons of jelly - tutti fruti flavour (optional)

Method

In a tall glass - first add the rose syrup, to this add the basil seeds then the vermicelli and milk. Top it with ice-cream and if you like some nice tutti fruti jelly.

Give a long spoon while serving.

Just before eating - mix everything well and savor the falooda.