Ingredients: 1. Gobi Manchurian

1.
Gobi Manchurian
Ingredients
1 small Cauliflower, cut into flowerets

2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce
Method
In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder,
salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder
and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of thin batter.
Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
In an open pan, add some oil and when it smokes add the remaining garlic and
ginger paste.
The minute it starts turning brown, add the chopped onions and fry only till they start
becoming translucent.
Now add the chopped garlic and green chilli paste and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water paste and the red coloring.
The mixture will start to thicken......keep on stirring on low heat and when the mixture
turns thick enough, add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the fried caulilower.
If you desire, you can add the cauliflower when the mixture is in the pan itself in the
last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...
2. Vegetable Jhalfrazie
Ingredient
· 3 teacups mixed boiled vegetables (french beans, green peas, ptatoes and carrots)
· 2 onions
· 3 spring onions
· 2 tomatoes
· 4 green chillies
· 12 mm (½") piece ginger
· 1 tablespoon coriander
· ½ teacup tomato ketchup
· 1 teaspoon chilli powder
· 1 teaspoon sugar (approx.)
· 3 tablespoons ghee
· Salt to taste
Procedure
· Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and
coriander separately.
· Heat the ghee in a vessel and fry the onions till golden.
· Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
· Add the tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt
and a little water and cook for
5 to 10 minutes.
3. Navaratna Curry
Ingredient
· 100 grams (4 oz.) french beans.

· 100 grams (4 oz.) carrots
· 100 grams (4 oz.) potatoes
· 100 grams (4 oz.) cauliflower
· 100 grams (4 oz) capsicums
· 100 grams (4 oz) paneer
· 100 grams (4 oz.) cashewnuts
· 100 grams (4 oz.) raisins
· 100 grams (4 oz.) green peas
· 2 tomatoes
· 1 teacup curds
· 4 tablespoons ghee
· Ghee for deep frying
· Salt and sugar to taste
· Silver papter, pineapple pieces and few cherries for decoration.
To be Ground into a paste
· 6 cloves garlic
· 2 green chillies
· 4 kashmiri chillies
· 25 mm (1") piece ginger
· 2 teaspoons coriander seeds
· 1 teaspoons cumin seeds
· 1 teaspoon shah-jira
· 3 cardamoms
Procedure
· Cut the french beans, carrots and potatoes into small cubes.
· Cut the cauliflower into big pieces
· Boil the french beans, carrots, cauliflower and green peas
· Deep fry the potatoes in ghee
· Cut the paneer into small cubes and deep fry in ghee
· Cut the capsicums into long strips
· Grind the tomatoes with very little water
· Whip the curds
· Heat the ghee in a vessel and fry the paste for a little time
· Add the tomatoes and curds and fry again for a few minutes
· Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook
for a few minutes
· Decorate with pieapple pieces, silver foil and cherries
4. Vegetable Kofta
INGREDIENTS :
Potatoes - 6 big nos.

Carrots - 3 cups (sliced)
Onions - 3 nos. (sliced finely)
Garlic - 1 cloves (crushed)
Ginger - 1 inch piece (chopped)
Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each
Tomatoes - 2 nos. (pureed)
Chilli pwd. - 1/4 tsp.
Salt and Black pepper
Flour for coating, Oil for deep frying
For Garnishing - 4 tbsp. thick cream and chopped fresh corriander leaves.
METHOD :
1. Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste.
Reserve the vegetable stock.
2. Form the mixture into small balls, coat with flour and deep fry in hot oil till golden
brown.
3. Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves,
cinnamon, turmeric and a little water.
4. Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce.
5. Then add the stock, pepper, salt and chilli pwd and bring to boil.
6. Place the cooked koftas in the sauce and simmer for some time. Add the cream
just before serving and garnish with corriander leaves.

Ingredients: 1. Gobi Manchurian

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Ingredients: 1. Gobi Manchurian

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1.

1 small Cauliflower, cut into flowerets

· 100 grams (4 oz.) french beans.

To be Ground into a paste

Potatoes - 6 big nos.

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