One dish that makes its appearance in all the so called Chinese menu in Indian restaurants is Manchurian. We all loved it so much that, whenever we friends went out, we ordered this. These are served as starters and we would eat these so much that we would get full by the time we finished starters :).
Ingredients: 8-9 pieces of cauliflower( gobhi )or babycorn 2 tea spns besan (gram flour) 1/4 tbl spns maida or corn flour 1 tea spn ginger garlic paste 1/2 cup onion(finely chopped) 1 tea spn chili powder 1 green chilli 1 tbl spn tomato ketchup 2 tea spns soya sauce Salt Oil Coriander leaves
For extra crunchiness, add 1 tea spn of rice flour in the batter.
Method: Mix the flours with chili powder, 1/2 spn ginger-garlic paste, 1 tea spn soya sauce, mix well with little water and salt. Dip cauliflower(or babycorn) in this mixture(there should be a coating of the mixture on the vegetables) and deep fry in oil.
Heat oil and fry remaining ginger-garlic paste, onions, chili pieces till onion turns slightly brownish. Add remaining 1 tea spn soya sauce and tomato ketchup. Mix 1 tea spn maida or cornflour in water and add this to fried onions. Finally add the fried vegetable, mix well. Garnish with coriander leaves. Serve hot.
Serves : 2 Preparation time : 25min
This is one of the popular drinks during summer at my native. During these hot months, fresh kokum is available in large quantities. So this kadi is prepared in every household. This is prepared even in big functions.
The basic kadi is made from kokum, green chilies, asafoetida(optional), salt and jaggery. But the seasoning varies. According to me, the best seasoning is that of wood charcoal( Ingale/angare ). It gives an amazing aroma to the kadi . But when it is not available, a seasoning of mustard and red chilies is used. Some people even make it without any seasoning. The kadi tastes at its best when served cold.
Ingredients: 2 tbl spns kokum syrup or 2 whole fresh kokum or 4-5 dry kokum skins 2 cups water Oil 3 green chillies 1 red chili 1 tea spn sugar/jaggery A pinch asafoetida Salt
Seasoning 1 : Some wood charcoal heated till it becomes red and coconut oil Seasoning 2 : Oil, mustard seeds and 1-2 red chilies broken into pieces
Method: Mix kokum with water. Squeeze it with hands till it leaves the color. Change the water 2-3 times. Discard the skin and use the water.
If fresh kokum is not available, used dried skins and leave them in water for about 30mins or so. If kokum syrup is used, dilute it with water. Mix kokum water, salt, sugar/jaggery, green chillies, salt. Dilute asafoetida in water and add to the mixture.
When Seasoning 2 is used: Heat oil. Add mustard seeds. When they start popping, add red chili cut into small pieces, add this to kadi . Close the lid immediately. Serve chilled.
When Seasoning 1 is used: Heat charcoal till it becomes red. Take it in a big spoon.
Add a drop of coconut oil on the charcoal.
Immediately dip the spoon along with charcoal into the kadi and close the lid. (This should be done very fast so that all the fumes that come out of charcoal are trapped in kadi ).
Discard charcoals. Serve chilled.
When dried kokum skin is used, kadi looks like following.
Serves : 2 Preparation time : 10min
