Sunday, August 25, 2013

Aloo Manchurian


I was always aiming & confident  to try aloo manchurian instead of gobi.Didn't take much time in preparing as cutting and boiling the florets of Cauliflower is an hectic job.Definitely a worth trying recipe which is quick and simple.


Ingredients:

Maida/all purpose flour and Rice Flour 1/2 cup each
Corn Flour 1/4 cup
Baby Potatoes 6 to 10 
Minced Ginger & Garlic 3/4 tsp each
Capsicum (optional) 1/4 cup- steamed in microwave safe bowl for 2 mins
Green chillies 2 (chopped)& coriander
Tomato chillie sauce 3 to 4 TBsps ( add if required more )
Soya Sauce 1 tsp
Ghee and oil for tempering 2 tbsps
Oil for deep fry
Salt as per taste

Method:

Make a thick batter of all the flours with salt.keep aside.
Boil and peel the potatoes.In a Kadai deep fry them in medium heat oil. 
For Seasoning with gravy:

Heat oil in a pan and add minced ginger- garlic paste.Stir and add chopped green chilli coriander,leaves and the tomato sauce
Now add the deep fried potatoes and mix well till the sauce thickens potatoes well.





Chayote Squash/Seeme Badanekayi Raitha


These recipe is similar to my previously posted Coconut Thambuli,but only few changes I made is i used Chayote Squash Vegetable( pressure cooked for 2 whistles).And for grinding the paste I added the mustard seeds.
Please do refer my previous post for further details.




Aviyal

Avial is a speciality dish of Kerala Cuisine.It is a thick mixture of a lot vegetables, yogurt and coconut,seasoned with curry leaves. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. You can choose your own combination of veggies.


Ingredients:

Carrot and bell pepper 1 each ( chopped lengthwise)
Green peas ( frozen ) 1/4 cup
Rice flour for thickness ( 2 to 3 tbsps )
Yogurt 1 cup
Grated coconut 3/4 cup
Green Chilli 4 to 5
Jeera 1/2 tsp 
Cilantro 4 to 5 strands and curry leaves
Mustard seeds,turmeric powder,oil and asafeotida for tempering
2 to 3 cups of water.

Procedure:

1. Cook all the veggies in a pressure cooker for 2 whistles.
2. Grind the coconut,Chilli ,jeera and cilantro to a coarse paste.
3. To the cooked veggies add the grinded paste,yogurt,salt and bring them to medium heat.Before this,make a thick paste of rice flour mixed with water and add to the above cooked curry.
4. Next for tempering heat oil in a pan,add mustard and asafeotida.you can add curry leaves too and good serve them with rice or chapathi.