Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

METHOD:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli

powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.

Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sause.

Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.

Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely

chopped minced vegetables and

bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

Mango Rice Pudding Phirni - Mango Recipe

Ingredients

• -Milk - 1 litre
• -Mango Puree - 1 cup ( Alphonso Mangoes preferably else any ripe mangoes will do)
• -Sugar - 1/2 cup
• -Rice Flour - 3 tablespoons
• -Saffron Strands - 1/2 teaspoon (soaked in 1 tablespoon of warm milk)
• -Pistachios - 8 -10 blanched
• -Cardamom Powder - 1/4 teaspoon
• -Water - 2 tablespoons (to form a rice flour smooth paste)
•  

Instructions

1. Take a heavy bottom pan, boil milk in it.
2. Take a small bowl, mix rice flour in 2 tablespoon of water and mix well, take care no lumps are formed and you get a smooth paste.
3. Add rice flour paste to the boiled milk and mix it very well, ensure no lumps are formed. When you pour the rice flour paste, keep stirring continuously. By this time your gas should be on low flame till the end.
4. Add in sugar and stir, let it cook on low flame for some time and wait till the sugar is dissolved completely. Also add in cardamom powder and stir again.
5. When you see a thick smooth consistency then your phirni is ready.
6. Remove from flame and allow it to cool a little.
7. Take two broad glasses and pour phirni into the glasses (little more than half) and put the glasses into the refrigerator to cool and also for your phirni to set. (Refrigerate appox for an hour or it can be more also).
8. Remove the glasses and gently pour in 2 tablespoon each of mango puree into the glasses, gently spread it evenly, throw some sliced pistachios on top and also kesar strands for garnishing.

Enjoy

Mango Paradise - Mango Recipe

Ingredients:

For Cake:

• 1/2 cup Mango puree or as required
• 3/4 cup Condensed milk
• 1/4 cup Yogurt
• 1/4 cup Oil
• 1 cup All-purpose flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda

For Layer Filling:

• 1 cup Sugar
• 1/2 Pear
• 1/2 Apple
• 1 ripe Mango
• 1/4 cup Vinegar
• 1 tsp. Cinnamon powder
• 1/2 tsp Nutmeg powder
• 2 tbsp sultana
• 1/2 cup roughly crushed cashew & Pistachio

For MOUSSE:

• 2 tbsp Feta cheese
• 1/2 ripe Mango
• 1 Cardamom or powder
• 2 tbsp Yogurt
• 1 tbsp Sugar

Method

For Cake:

1. Pre heat oven at 180 degree C.
2. Mix condensed milk, yogurt and oil whisk it well.
3. Then add all-purpose flour with baking powder and baking soda again whisk and then slowly add mango puree and stir until you get a nice ribbon consistency better.
4. Spread it on greased baking sheet make a thin layer.
5. Bake it for 15 mins.

For Layer:

1. In a pan add sugar and vinegar brings it to boil.
2. Peel and cut small pieces of apple and pear.
3. Then add pear, apple, nutmeg powder and cinnamon powder, let it cook until pear and apple to be soft then add mango and let it cook until all water evaporate and it gets thick consistency.
4. Then add sultana and dry fruits switch off the stove.
5. Let it cool completely.

For Mouse:

1. In a mixer jar take feta cheese, cardamom, yogurt, sugar and mango and mix all together.
2. Now assemble, take cake and cut it into medium size rectangles.
3. Place one rectangle cake spread layer filling on it now repeat it one more time.
4. Pore mousse on it and garnish with small mango cubes and enjoy.

Mango Puffs !!!!!!!!!!!!!!!!

Ingredients:

• 1 large ripe mango (peeled, sliced, and pureed)
• 1 cup of flour
• 1/3 cup of brown sugar
• 2 tbs of corn oil
• 1/2 tsp of baking powder
• 1/4 tsp salt
• 1/4 tsp freshly grated nutmeg
• 2 cups of powdered sugar
• 4 cups of oil for frying

Method

1. In a large bowl, combine the above ingredients (except powdered sugar and frying oil). Let mixture rest for 20 minutes.
2. In a 10” deep frying pan, heat 4 cups of oil over high heat for several minutes and then reduce to medium heat.
3. Drop teaspoonful of batter into the heated oil. Fry 4 to 5 balls at a time until golden brown. Cook both sides of the puff puffs by turning with a spatula.
4. After frying each batch, transfer to a large paper sack. Add powdered sugar, close sack, and shake gently to coat. Transfer to a platter.
5. Enjoy the taste.