Gobi Manchurian

Gobi/Cauliflower Manchurian

This is one of our favourite indo-chinese side dish. However i could do this only after trying for couple of times. It takes some time to prepare but is surely worth the taste.

From VaishRecipies

Ingredients:

Gobi: 2 cups

Capsicum: 1

Tomato:2

Onion:2

Corn flour: 1 tsp

All purpose flour:2 tsp

Rice flour:1tsp

Tomato sauce:2 tbsp

Soya sauce: 2 tbsp

vinegar:1 tbsp

Spring Onions: 1/2 cup

Garlic: 1 tsp finely chopped

Ginger: 1 tsp finely chopped

oil

Salt

Preparation:

Cut the cauliflower into small florets and put them in warm salt water for about 5 mins.

Mix the all purpose flour, corn flour and rice flour along with half teaspoon vinegar, soya sauce,salt garlic and ginger. Add cauliflower to this mix and marinate them for about 30 mins. Then deep fry the florets in hot oil few at a time.

Cut onions,tomato and capsicum.

Place the pan on flame and add oil. when the oil is hot add the chopped onion, capsicum and tomatoes. When the tomatoes are soft , add the fried florets. After few mins, add tomato ketchup and soy sauce. Toss on high flame and turn off after 2 0r 3 mins.

Garnish with chopped spring onions.

This is a good side dish for pulav varieties and chapathi.

Variation:

The marinated florets can be directly added to the pan after the onions, capsicum and tomatoes have become soft. Once the outer layer of the floret is cooked and the oil leaves out on the sides, the flame can be turned off. This can be done to avoid deep fry.

Ponnankanni Keerai/Ponaganti aaku kura

Ponnankanni Keerai/Ponakanti Aaku Kura

This Keerai is always known for its best medicinal values. When i was young, i remember our elders telling us that if we have this keerai , we will get " pon pol meni " means our skin glows like gold. This keerai is named on that fact it seems. Medicinally this keerai in any form of preparation is good for our eyes.

Ingredients:

Keerai/Aaku : 2 Handful

Onion : 1 finely chopped

Grated Coconut : 3 Tbsp

Mustard, Black Gram,

Channa dal : 1 tsp each to season

Oil : 1 Tbsp

Procedure :

Chop the Onion and the greens and keep aside.

Now place the pan on flame and pour oil. When the oil is hot, add mustard, black gram, channa dal. Once the mustard starts spluttering, add onions and saute them till they turn transparent. Then add the keerai and saute them till they the leaves turn soft. Finally add grated coconut, mix well and serve.

This side dish serves best when served with hot rice.

Plantain Fry /Vazhakkai fry

Ingredients:

Raw Plantain : 1

Chilli Powder : 1 tsp

Salt

oil to fry

Procedure:

Cut the plantain into thick cubes. Add chilli powder and salt and mix well. Check the taste. Now place the pan on flame and add oil, just enough to fry them. Once the oil is hot, fry the plantain cubes.

Now this makes a good side dish for your lunch.