Mom's Recipies

Gobi manchurian is the favorite of any indo chinese food lover.This Gobi Machurian pairs very well with plain noodles ,Veg fried rice . It is very easy to make very tasty to eat.This delicious appetizer is liked by everyone and can be seen everywhere in parties,restaurants ,street stalls etc.

Course :- Main
Cuisine :- Indo Chinese
  
Ingredients:-

200 gms Gobi / Cauliflower , cleaned and quartered
Oil for deep frying

For batter:-

6 tbsps  maida / All purpose flour /Plain Flour
3 tbsps corn flour
1 tsp chilli powder (Adjust according to taste)
1 tsp Ginger garlic paste
Salt to taste

For Gravy /Manchurian Sauce:-
1/2 tbsp corn flour dissolved in 1/2 cup water
2 tbsp Soya Sauce
2 tbsp Tomato Sauce
2 tbsp Red Chilli Sauce
8 Garlic cloves ,finely chopped
2 Green chillies ,chopped or finely chopped (less spicy variety)
1 tsp ginger, Grated or finely chopped
5 Spring onions ,thinly sliced
1 Capsicum ,cubed or chopped finely
2 tsp oil
Salt to taste
1-Onion chopped
Spring onions- for garnishing
Salt to taste


Method:-

1) Clean Gobi and cut the florets to medium size.



2) Mix corn flour,maida, salt,chilli powder,ginger garlic paste & water to make a medium batter.Mix well and make sure lumps are not there.Keep it aside.



3) Dip the gobi in the batter, deep fry in oil on medium heat, till they turn golden and crisp,takes about 4-5 minutes . Drain and place them on a kitchen towel to absorb excess oil and keep aside.





4) Heat 2 tsp oil in a pan, add grated ginger,sliced garlic, sliced green chillies,chopped onion and sauté for a minute till onion turns transparent.Add salt and spring onions and capsicum and stir fry for 2-3 minutes till its skin starts to wilt.



5) Add all sauces & ajinomoto and mix well.Add 1-1/2 cups water and bring to a boil. Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil.Boil till the gravy becomes transparent.Add the deep fried gobi.Boil for two more minutes and remove to serving bowl .


6) Garnish with finely chopped spring onions.

7) Serve hot with fried rice or noodles or Serve piping hot with toothpicks or miniforks and chilli sauce or tomato sauce.





Variations:

1) If you want more Gravy then add more water to the gravy.

2) You can also add red food colour to make gravy more bright and colorful like served in restaurants.

Arbi is an edible variety of tuber well known in India. It is known with different names like Colocasia, Taro root  ,chamagadda ,Seppankizhangu ,alu  and even Elephant ears.
There are some families , who consume arbi during fasting or as fasting food. It depends upon family tradition and rules.We usually make this as a snacks or starter or appetizer.

Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 2
Cuisine: Indian
Category: Snack /Appetizer

 Ingredients:-

    Arbi / Cococasia roots /Arum - 250 gm
    Oil for deep frying
    Rock Salt/ Sendha namak to taste
    Black pepper powder to taste
    Red chili powder - 1/2  tsp
    Roasted cumin powder - 1/2 tsp (optional)
    Dry mango powder/Amchur powder -   ¼ tsp
 
Method:- 

 

1) First rinse and clean arbi  very well.


2) In a pressure cooker boil the arbi with enough water until one whistle on medium heat. We want the arbi to be bit under cooked, as the overcooked arbi is mushy, soft and sticky. OR In microwave, it should take only 4-5 minutes.
3)Drain the water .Once cool to touch, peel the skip and discard.


4) Make the slices of peeled arbi. Make sure that slices are not too thin or not too thick.


5) Heat oil in a heavy bottom pan for deep frying. Once oil is hot, carefully add the arbi slices.


6) Fry them on medium flame.Once it gets golden brown and crispy from one side, flip them and cook another side.


7) Once it is crispy and nicely golden brown from both the sides, remove them .
8) Remove them on the paper towel to absorb excess oil. 
9) Now add another batch for frying.While the chips from first batch which are still warm sprinkle the spice powders on them. Sprinkle rock  salt or sendha namak,  pepper or red chili powder, amchur and roasted cumin powder. For the perfect taste, and spices to stick the chips ,the spice powders should be sprinkled while the chips are hot or warm.
10) Serve the fried arbi warm. As it cools it lose its crispness.
11) Serve as snack or starter or appetizer during fasting or any time of the day.




12) You can have these chips just as it is or with vrat wali green chutney.

Tips:-

    You can substitute dry mango power / amchur powder with freshly squeezed lemon juice. Just drizzle it all over after sprinkling other spice powders.
    If you don’t want to deep fry the arbi, you can even shallow fry them which would yield less crispy  but nevertheless tasty.
    If you don't use red chilli powder for fasting then increase the quantity of black pepper powder.

Fasting Aloo Tikki is a potato-based dish has all the spices that are allowed during fasts. A very common fasting dish.This dish is very popular among all age group people.

 Ingredients:

5 potatoes (boiled and mashed)
1 tbsp sago /sabudana flour
1/2 tsp red chili powder
1/4 tsp cumin seeds
1 tsp green chilies paste
1 tsp lemon juice
Oil as requird
Rock Salt / Sendah Namak to taste
coriander leaves to garnish (optional)

Method:

1. Combine all the ingredients in a bowl and mix well.

2. Divide the mixture into 10 equal portions or balls  & shape each portion into a round,
    flat tikki.

3. Heat a non-stick pan, cook each tikki using a little oil, till both sides become  golden brown in colour.

4. Drain on an absorbent paper or tissue paper.

5. Fasting aloo tikki is ready to serve.

6. Serve it hot with any Chutney .

Fruits are full of antioxidants, vitamins and fiber.Fruit salad is a dish consisting of various kinds of fruits. Sometimes it is served in their own juices or a syrup or with a yogurt.
                         Fruit salad can be served as an appetizer, a side-salad, snack or a dessert.


Prep time: 15 minutes
Total time: 15 minutes
Yield: about 6 cups
Serving Size: 1 cup


Ingredients

    2  Apples  (Cored and Diced)
    1  Papaya (Medium Size )
    3  Guavas  (chopped)
   1 whole pomegranate (Seeded)
   2 whole bananas (Peeled and Sliced)
   2, 6-ounce containers non-fat, Greek honey yogurt (optional)




Method
 
First wash all the fruits properly.
Peel and chop the Papaya into small pieces.
Chop the apples and guavas into small pieces. discarding the cores .
Peel and slice the bananas.
Take a large bowl and mix apple,banana,guava,papaya together well.
Add pomegranate seeds and toss together until well combined.
Serve plain or with a side of yogurt or with a Greek yogurt mixed with honey.

Dhokla is a vegetarian and healthy snack  that originates from  Gujarat..There are many versions of Dhokla like Khaman Dhokla, Sooji (Rava) Dhokla, Khatta Dhokla, , Moong dal Dhokla... Moong dal  Dhokla is considered to be a good source of protein and easy on the stomach  is  healthy and popular snack. This soft and steamed snack is nutritious and very easy to make.Serve it with Green chutney or Tomato Sauce and relish it .Kids will definitely love it...

Preparation Time: 5 mins   
Cooking Time: 15 mins     
Makes 3 servings

Ingredients :-

Moong Dal / Split yellow Gram - 3/4 cup
Dahi / Curd -  2 tbsp
Besan / Chick pea Flour - 1 tbsp
Green chilies - 3  (paste)
Haldi / Turmeric Powder - 1/2 tsp
A pinch asafoetida  / hing
Sugar - 1/2 tsp
Salt to taste
Oil - 1tsp
Fruit Salt  - 1 1/2 tsp

For Seasoning :-
 
1 tbsp oil
1/2 tsp mustard seeds ( rai )
a pinch asafoetida (hing)
4  slit green chilies

For  Garnishing:-

1 tbsp finely chopped coriander (dhania)


 Method :-

1)  Wash and soak moong dal for 2-3 hrs.Rinse and drain the excess water. 



2)  Grind soaked moong dal with  green chilies to a fine batter.



3)   Transfer the Moong dal paste to a bowl, add the salt, sugar, asafoetida, oil, turmeric powder, besan ,curd and mix well to make a batter.The batter consistency would be some what similar to idli batter.
4) Just before steaming add eno or fruit salt to it and mix lightly.The batter would be frothy.
5) Immediately pour the batter into a greased flat steel vessel or dhokla container to 1 inch thickness and steam it for 10-12  mins or till the dhoklas are cooked. .You can use my pressure cooker to steam it and  remove the whistle from it. Keep it aside.
6)  Heat the oil in a small non-stick pan and add the mustard seeds.
7) When the mustard seeds crackle, add the slit green chillies and sauté on a medium flame for 30 seconds. 8) Add asafoetida and sauté  for 30 seconds then switch off the stove.
9)  Pour the seasoning over the prepared dhoklas and spread it evenly.
10) Sprinkle the finely chopped coriander on top.


11)  Run a sharp knife in the edges of the dhokla and  cut it into squares or triangle shape.
12)  Serve hot with green chutney or tomato sauce.

Tikha Gathiya is a crunchy and spicy deep fried snack made from gram flour .Gathiya comes in many varieties and different shapes. Gathiyas are a little spicier and thicker then sev. I make gathiyas and many other namkeens during festivals like Diwali and Holi.This is awesome tea time snack. It is a perfect snack for your kid’s lunchbox also.


Ingredients:-

Gram Flour /besan / chick pea flour / sengapindi -1½ cups
Carom Seeds /Ajwain    -1 tsp
Red Chilli Powder /Lal mirch - 1 1/2 tsps ( adjust according to your taste)
Turmeric Powder  /Haldi  -1 /4 tsp
Black Pepper Powder /Kali mirch -1/4 tsp
Baking Soda  - 1 small pinch
Salt to taste
Oil  for deep frying
Hot ghee or oil - 2 tbsp
Water (for dough) -1/4 cup (or as required)


Method:-

1) First  sieve the gram flour in a large bowl. Mix gram flour, Ajwain /carom seeds, red chilli powder, turmeric powder, black pepper powder, baking soda , hot oil and salt in a bowl and combine well.

2) Slowly add water little by little  to make a soft dough.Knead smooth dough by adding 1/4 cup  water. Dough should not be very soft as well as not very stiff. Dough should be just soft enough that it is pressed through easily with the chakali /sev press.Grease the dough using 2 tsps oil.

Sev Press

3)Use a mould for thick sev (a mould with big holes) to make gathiya.

4) Place mould at bottom in the machine and place dough in it. Close the machine tightly.

5) Heat a wide heavy bottomed  pan with enough oil for deep frying on medium flame.


6) Once the oil is hot, holding the machine over oil press the sev press in circular motion to make concentric layers of the gathiya dough. As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the gathiya turns to a golden colour. Fry for a minute on medium heat to achieve that golden color and crispness.Don't over fry otherwise color turns to brown.

7)  When the gathiya turns a golden color, turn over to the other side and let it also cook to a golden color. Use a slotted ladle to remove gathia from oil and drain on kitchen paper or absorbent paper. Do the same process for remaining dough .

8) Crispy Tikha  Gathiya is ready.  Crush  gathiya gently with hands before storing.



9) Cool completely before storing . Store it in airtight container  or metallic container  in a cool and dry place . It can be stored  for 1 month.

Tips :

    If you do not like flavor of black pepper , you can avoid it.
    You can find sev machine in any Indian vessel store.

This savoury french  toast  is best option if you don't eat egg (or even if you eat egg) .It is quick , easy  , delicious and yummy option for breakfast or for evening snacks.  It can be done in less than 15 minutes . It  is also good option for kids snack or Lunch  Box  . My daughter loves it very much.

Ingredients:-

    Bread - 8 slices
    Bombay Rava(Sooji) / Semolina - 1cup
    Yogurt /curd - 1 cup
    Onion   - 1 (chopped)
    Red chilli powder - 2 tsps
    Coriander leaves  - 4 tsps (chopped)
    Turmeric powder -  1/2 tsp
    Chat masala  - 1 tsp
    Ghee  / Butter to toast
    Salt - to taste


Method : - 

1. Cut the bread slices into half and keep aside.


2.Mix all the above rest of the ingredients except ghee and make a semi thick batter.



3.Add a little water if  it is too thick. The mixture should be of spreading consistency.



4.Heat a tawa or pan on low medium flame .
5.Take a  bread slice and apply  a spoon full of the batter on both  the sides  or Dip the bread in prepared batter both the sides to coat well with batter and place it on the heated tawa or pan.



6. Add a little  ghee or butter  on both the sides and toast it .Once it gets toasted on one side, flip and toast the bread slices on other side till its golden brown on both the sides.



7.Do the same with the remaining slices of bread.
8. Easy delicious  Savory French Toast is ready.



9. Serve with tomato sauce or tomato ketchup or Green Chutney or anything else of your choice. .

Onion Pakoras or Onion fritters  are a very popular snacks which can be prepared in just 10 minutes.  Whether you want to entertain  sudden guests or just enjoy the pleasant rainy evening or cold wintery days, crispy and spicy onion pakoras are one.It is also a very famous street food.It is a very popular tea time snack and tastes great with green chutney or ketchup or as it is.

Ingredients:-

2 cups gram flour or besan, sifted to remove lumps
1 tbsp rice flour
2-3 Onions
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp ajwain /carom seeds
Salt as required
Hing - a pinch   
1/2 tsp baking soda   
Water to make batter    
Oil for deep frying

Method:-

1) Peel  and  slice the onions thinly.

Sliced Onions

2) Take a bowl and add gram flour,rice flour,turmeric powder,red chillipowder,salt,ajwain and hing . Mix them well.

3) Then add sliced onions in it.
4) Add water and mix it to a thick and smooth consistency batter.Add little water in the beginning as the onions will release water later and so the batter becomes too watery.Beat it well. The trapped air  will make them light and fluffy.
5) Add the baking soda and mix well.


6) Heat at least one inch of oil in a deep frying pan on a medium heat  .
7) Drop dollops of the batter into the hot oil, either with a dessert spoon or with your fingers.


 8) Do this gently, from the side of the pan, to stop the oil from splashing on to your hands and face. 9) Deep fry pakoras in oil.Fry the pakoras in small batches . Fry the pakoras, turning occasionally, until both sides are golden brown.


10) When they are golden brown, take them out with a laddle on an absorbent paper  or tissue paper to absorb excess oil.


11) Serve  Tasty Onion Pakoras with Tomato sauce or mint chutney or tamarind chutney or with garam garam cahi.




Tips :-

Rice flour adds crispiness to pakoras.
If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be oily.