gobi manchurian

INGREDIENTS (1 CUP = 240ML )
To make gobi manchurian
 For Manchurian sauce
 250 grams cauliflower florets (or gobi cleaned)
 ⅓ cup all-purpose flour (or 5 to 6 tbsp maida, prefer organic or at least unbleached)
3 tablespoons corn flour (or corn starch)
 ½ to 1 teaspoon red chilli powder or paste (less spicy variety) (optional)
 ¼ teaspoon black pepper crushed or ground
¼ teaspoon salt (adjust to taste)
Oil for deep frying as needed

For manchurian sauce

• 1½ tablespoons oil for sauce
• 1 tablespoon garlic finely chopped
• ½ tablespoon ginger finely chopped
• 1 green chili chopped (optional)
• ⅓ cup onions or spring onions finely chopped
• ¼ cup bell pepper (capsicum chopped finely) (optional)
• 1 tablespoon Soya sauce (organic or naturally brewed)
• 2 to 3 tablespoon Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
• 1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)
• ½ teaspoon Red chili powder (optional) (less spicy variety)
• ½ tablespoon vinegar (I used apple cider vinegar)
• 1 teaspoon sugar (adjust to taste)
• salt as needed
• 3 to 4 tablespoons water
• ½ to ¾ teaspoon black pepper crushed or ground
• ⅛ teaspoon salt (adjust to taste)
• 2 tablespoons spring onion greens chopped for garnish

HOW TO MAKE THE RECIPE

Preparation for gobi manchurian

• Clean 250 grams of gobi and cut the florets to medium size.
• Add them to 3 cups of hot water and rest for 5 minutes.
• Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.
• You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
• Heat up the oil for deep frying on a medium heat.
• Meanwhile make the batter by adding corn flour, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
• Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
• Then add the gobi florets to the batter in batches, coat them well.

Frying cauliflower

• When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature. 
• Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
• Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
• For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.

How to make gobi manchurian

• Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.  
• Heat 1½ tablespoons oil in a wide pan.
• When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
• Then add spring onions & capsicum. Saute them on a high flame for 2 mins. 
• Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).
• Mix and add water. Mix and cook stirring and add pepper.
• Cook on a medium heat until the sauce thickens. 
• Turn off the stove and check the taste.
• The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
• Allow the sauce to cool for 1 to 2 mins. 
• Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
• Garnish gobi manchurian with spring onion greens.
• Serve immediately as a appetizer or as a side with noodles or fried rice.

naan on tava

Ingredients

Maida- 2 cups
Sugar- 1 tsp
Salt - 1/2 tsp
baking powder- 1 tsp
baking soda- 1/2 tsp
oil- 1 TBSP
yogurt- 1/2cup
Milk to knead dough
keep in hot area for 20 min

soya chaap punjabi style

Soya Chaap

Ingredients

• 6 soya chaap (soya sticks)
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Salt
• 2 tablespoon refined oil

Ingredients For The Soya Chaap Gravy:

• 1 bay leaf (tej patta)
• 1 Cup fine chopped onion
• 1 teaspoon ginger-garlic paste
• 1 Cup tomato paste (grind 2 small-size tomato)
• Salt to taste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala ( see recipe )
• 2 green chilli, sliced
• 1 tablespoon chopped fresh coriander leaves
• 4 tablespoon mustard oil (sarson oil)

Instructions

• Gently remove soya chaap from the sticks. You can easily slide them using a fork. 
• Cut them into big chunks. Make sure not to make very small pieces of the soya chaap. 
• Dress soya chaap pieces in red chilli, turmeric and salt. Mix nicely. 
• Heat refined oil in a pan. Saute soya chaap pieces till they are nicely roasted or light brown in colour. Transfer to a plate and set aside. 

How To Make Soya Chaap Masala Gravy:

• Heat mustard oil in a heavy bottom pan or casserole. 
• Add bay leaf. Fry till the aroma is released approximately for 2 - 3 seconds.
• Next, add the chopped onion. Fry it over low flame till golden in colour. keep stirring at regular intervals while frying onion. 
• Once onion is done add the ginger-garlic paste and fry it for 2 - 3 minutes or till the raw smell wafts away. 
• Add the tomato paste, red chilli powder, turmeric and stir to combine. Fry the masala over low heat till it starts leaving the sides of the pan. Stirring at regular intervals.
• Now, add the roasted soya chaap pieces. Stir to combine and cook them covered over low heat for 10 minutes. 
• Open the lid, add approximately 1 Cup of water, garam masala, green chilli and chopped coriander. Mix and allow the gravy to simmer for next 10 minutes over low heat. 
• Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha. 

Recipe Notes:

• If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
• To reduce the thickness of gravy add approximately 2 Cups of water instead of 1 Cup.   

Taco Bell Mexican Pizza

Tofu/paneer
taco seasoning (or MAKE YOUR OWN!)
water
refried beans
enchilada sauce
shredded Mexican cheese blend
flour tortillas
vegetable oil

Taco Seasoning

• 1/2 cup chili powder
• 1/4 cup onion powder
• 2 tbsp ground cumin
• 2 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp kosher salt or sea salt
• 1 tbsp black pepper

n a large skillet, heat up oil over medium heat. Add tortillas (one at a time) and cook for 3-4 minutes (flipping frequently) until crisp. Continue with the rest of the tortillas. Set aside.

Meanwhile, heat up the refried beans in a microwave-safe bowl. This will make it easier to spread onto the tortilla. On each tortilla, slather a generous layer of refried beans. Then top with seasoned ground beef.

Place another tortilla on top. Slather about two tablespoons of the enchilada sauce on top. Then place some shredded cheese on top of the sauce. Continue assembling the rest of the Mexican pizzas.

Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings!

toastada cups

12 corn tortillas (6 inches), warmed

Cooking spray

2 cups shredded rotisserie chicken

1 cup salsa

1 can (16 ounces) refried beans

1 cup shredded reduced-fat Mexican cheese blend

Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Preheat oven to 400°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.

Bake until lightly browned, 5 minutes. Toss chicken or paneer cubes or tofu sauteed with garlic onion, bell pepper, jalapeno and add little salsa. Layer each cup with beans, chicken mixture and cheese.

Bake until heated through, 9-11 minutes. Serve with toppings as desired.

kungpao potatoes

Servings: 4 people

Ingredients

• 30-35 small Potatoes peeled
• oil for deep frying

For the sauce

• 2 tbsp Sesame Oil or any other oil
• 2 small Green Chili finely chopped
• 1 tbsp garlic chopped
• 1 tsp Sichuan Peppercorn
• 2-3 tbsp Peanuts roasted
• 3 small Dry Red Chili
• 1 1/2 tbsp Red Chili sauce / Sriracha
• 1 small Onion cubed
• 1/2 cup Mixed Bell Peppers red, yellow and green
• 1 tbsp Spring Onions Green finely chopped
• 1 tsp Sugar
• 1 pinch salt to taste
• 1/4 tsp Black Pepper Powder optional
• 1 tbsp Tomato Ketchup
• 1 tsp Light Soya Sauce
• 1/2 tsp Lemon Juice
• 1/2 cup Water

For the slurry

• 1 tbsp Corn flour
• 3-4 tbsp Water

Instructions

• In a large deep pan, heat the oil and fry the potatoes over medium flame, until they are golden brown.
  
• After about 9-10 minutes, using a fork test if the potatoes are tender and soft in the center. Remove and place it on a kitchen towel.
  
• In a preheated wok, pour sesame oil, add the green chili, garlic, Sichuan peppercorn, roasted peanuts and broken dry red chili. Give it a good stir over high heat.
  
• Next add the Sriracha or red chili sauce, and cook for 1 minute. Add onions, bell peppers and spring onions green. Stir fry everything.
  
• Add sugar, salt, black pepper, tomato ketchup, light soya sauce and lemon juice. Stir fry everything for 2-3 minutes.
  
• Pour water and bring it to a boil. Add the slurry, little at a time, depending on the consistency you like.
  
• Once the sauce is thick, add the fried potatoes. Give it a good mix and coat all the potatoes with the sauce.
  

serving

• Garnish with spring onions green and serve the hot Kung Pao Potatoes hot.
  

Notes

Notes:

• You can also use boiled potatoes for this recipe.
• You can use any oil to make the Kung Pao sauce.
• Sichuan peppercorn and roasted peanuts are the key ingredients please do not skip it.
• Adding Sriracha or red chili sauce gives a very smoky flavour to the sauce.
• Sugar is important to balance out the spicy flavour. Be gentle with salt.

Tips:

• Do not overcook the ingredients; we have to retain the crispiness of the vegetables and potatoes.