GOPI MANCHURIAN

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
ABU DHABI

*GOBI MANCHURIAN*

Gobi - 1 (min 10 to 15 florets)
Capsicum - 1 diced
Onion - 1 diced
Ginger chopped
Garlic chopped
Aachi gobi manchurian pwd
Tomato ketchup
Coriander leaves chopped

Wash the gobi florets & set aside
Mix 50 gms of gobi manchurian pwd with little water & put the gobi n mix it well
See that the mixture coats the gobi well & leave it aside for 10 min
In a pan add a tsp of oil
Add the diced onions ginger garlic & sauté it
Add the capsicum
Add salt & tomato ketchup (according to your taste)
Now deep fry the gobi & remove it in a kitchen tissue to avoid excess oil
Now add the fried gobi to the sautéed onion capsicum mix
Mix it we'll
Garnish with coriander leaves
If u want a gravy manchurian add a tsp of corn flour mixed in water after sautéing the onion capsicum & bring it to a boil. Then add the fried gobi.

SIDE DISH GRAVY NO.5 PEPPER CHICKEN

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI

Pepper chicken
Ingredients
Chicken-1/2 kg
Onion-1
Fennel seeds -1/2 tsp
Tomato-1
Chilli pwdr-1 tsp
Turmeric pwdr-1/4tsp
Coriander pwdr-1 tsp
Pepper pwdr coarsely grinded-2 Tsps
Ginger n garlic paste-1 Tsp
Curry leaves a sprig
Cinnamon -1/2 inch
Cardamon-3
Cloves-3
Bay leaf-1
Lemon-1
Oil
Salt to taste
METHOD:
Marinate chicken for 30 mnts with chilli pwdr,turmeric pwdr.ginger garlic paste 1/2 tsp n salt and keep it aside.

In a kadai add oil when oil s heated add cinnamon, cardamon, cloves and bay leaf and fennel seeds and curry leaves then add chopped onion fry goldenbrown add ginger garlic paste once the raw smell goes add tomatoes and salt lev it fr sumtym once tomatoes becomes mushy add coriander pwdr n littlewater cook it nicely till the water s drained n oil gets seperated add marinated chicken and mix it nicely till the chicken is cuked add pepper and continue stirring till the masala is coated on the chicken well and finally add lemon juice and mix it nicely spicy pepper chicken is ready to eat with white rice,flavoured rice and rotis.

SIDE DISH GRAVY NO.4 DUM KE BAIGAN (Brinjal curry)

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
                                            Dum key baigan(Brinjal curry)
This s my stlye of dumkey baigan.Hope u gals lyk it.
Ingredients:
Brinjal- 1/2 kg
onion-1 n a small piece of garlic. grind it nicely n make a paste
tamrind pulp- an lemon size
chilli pwdr-1/2tsp
turmeric pwdr-a pinch
cumin n fenugreek pwd-1/4 tsp
curry leaves a sprig
salt to taste.
oil fr fyingg brinjal n gravy.
Note: roast cumin n fenugreek n d ratio f 2:1 n pwdr it and can b stored it even fr an year.
Make 4 cuts n brinjal horizontally n vertically.chk d pic fr ur ref..

Method
pour lil oil n a kadai and shallow fry brinjal till its cuked softly and keep it aside.
In d same kadai add lil more oil add curry leaves den add onion paste fry till it its golden brown den add all the pwdrs mix it nicely den add tamrind pulp n salt cuk till.d raw smell goes. finally add brinjal n cuk it fr 10 mnts till the masala goes n inside.Dum key baigan is readyy. goes very well with biryanni,rotis,dosa n rice too.....

SIDE DISH GRAVY NO.3 CHANNA KOFTA KADI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

CHENNA KOFTA KADI
For Kadi:
Curd - 2 cups
Besan- 1 tbsp
Hing
Salt
Green chillie -1 slit
Ginger - chopped
Cumin seeds

For Kofta:
Kabuli chenna (boiled) -1/3 cup
Methi leaves - handful
Coriander leaves
Green chillies - 2
Method
Mix 1 tbsp of besan with 2 cups of curd without any lumps
Add salt n hing to it
In a pan add 1 tsp of oil
Add cumin seeds, green chilli
Add the mixed besan curd batter
Bring it to a boil n switch off the stove
{Can make it thick or little flowy by adding water according to your choice.}
For kofta grind boiled chenna, methi leaves, coriander leaves, green chilli & salt in a mixer without adding water.
{If it becomes watery add a tsp of besan to it}
Now make koftas of this mixture
Steam it for 10 min
Let it cool
Add this to the kadi.
Serve it with hot phulkas.

SIDE DISH GRAVY NO.2 ALOO MUTTER

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Aaloo Mutter
Ingredients
Boiled potatoes: 3 medium size (cut into small pieces)
Boiled peas: 1 small cup
Onions: 2 medium (thinly sliced)
Ginger garlic paste: 2 tablespoon
Fresh tomato puree: (from 2 medium size tomatoes)
Red chilli powder: 2 tablespoon
Coriander powder: 2 tablespoon
Garam masala: 1 tablespoon
Cashew nut paste: 2 tablespoon
Jeera: 1 teaspoon
Salt: to taste
Oil: 2-3 tablespoon
Ghee/ butter: 1 tablespoon
Coriander leaves: 1 bunch
Water: 1 cup

Preparations
Take a kadai, heat oil and add jeera to it, then put thinly sliced onions and fry them well till light brown.
Now add ginger garlic paste& cook well. Then add tomato puree and salt. Cook for 5 minutes.
Now add red chilli powder, coriander powder (To get the red colour for the curry, make a thick paste of red chilli powder, coriander powder and little water)
Fry the masalas well till it loses the raw smell. Add water if needed. Now add cashew nut paste. This will thicken the gravy. Check whether salt is needed for gravy.
Now add boiled potatoes and peas and let it cook well with masala in low heat. Last add the coriander leaves and ghee (butter) and cook for 2 minutes.
Tasty Aaloo Mutter Ready!!!
Serve with rotis, chappathis, puris and even with rice

SIDE DISH GRAVY NO.1 CHILLY BEEF

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Chilly beef
Ingredients
Beef: 250gms (cut into small pieces)
Onion: 2 medium sizes (cut into small pieces)
Ginger paste: 2 teaspoons
Garlic: 7 pods (finely chopped)
Capsicum: 2 thinly sliced
Soya sauce: 2 -3 spoons
Tomato sauce: 2-3 spoons
Green chillies: 4-5 finely chopped
Red chilli flakes : 2 spoons
All purpose flour (maida) or wheat flour: 2 teaspoons (or more)
Oil: 6-7 spoons
Water: 1 cup
Salt: to taste
Sugar: 1 spoon

How to make it:
Put beef in pressure cooker with enough water and add 1 spoon of soya sauce and salt to it. Cook till tender.
Now separate the stock and beef.
In a pan, add oil and fry the cooked the beef till it changes to light brown colour.
Keep the fried beef aside.
Now add oil again to the pan, in that fry onion till light brown.
Now add green chillies, red chilli flakes and garlic and fry well. Then later put ginger paste and cook well.
Pour in the soya sauce and sauté for a while and then add tomato sauce and enough salt and 1spoon of sugar and sauté well.
Now add the beef and let it cook well with sauces. You can also add beef stock to it. Add capsicum to this gravy. Cook well
In between taste the gravy and see whether you need more salt or not.
Now mix all-purpose flour (maida) or wheat flour with little water to make a thick starch (you can also use corn flour starch).
Add this starch to the gravy so that it thickens and cook for few seconds.
Chilly beef is ready
You can serve this gravy with parotta, fried rice or noodles.
(in the photo I have served it with parotta with little potato fry )