Friday, January 9, 2015

Snake Gourd (Padwal/Padavalanga) Manjurian




Ingredients

Snake Gourd (Padwal/Padavalanga) - 1 arm length piece
Onion - 1  (cut small size)
Capsicum - 1/2 of a big one (cut small size)
Garlic - 2 tsp (chopped)
Green chilli - 2
Pepper - 1/2 tsp
Salt as required
Oil as required

For making batter
Maida - 1 tbsp
Corn flour - 1 tbsp
Red chilli sauce - 2 tsp
Salt - to taste
Water - as required

For making sauce
Water - 1 cup
Soya sauce - 2 tsp
Corn flour - 1 tsp
Sugar - 1/2 tsp

Method

Step 1:
Cut and clean snake gourd.
Slice it into baby finger size pieces.
Make a thick batter from ingredients under for making batter. Use little water. Batter should be thick.
Heat oil. Dip the gourd pieces in batter and deep fry until golden brown. Keep aside

Step 2:
Heat 1 tsp oil in pan.
Add chopped garlic and sliced green chilli
Saute for few seconds
Add onion (cut into small pieces). Saute until it is pink and transparent.
Add salt and pepper.
Add capsicum pieces. Saute until it is done. Don't overcook.
Keep aside

Step 3:
Mix together all ingredients coming under "for making sauce"
Heat a pan.
Pour this mix and let it boil.
The liquid will become saucy and thick.
Switch of the flame.

Into this sauce add the sauteed vegetables (from step 2) and fried snake gourd pieces (from step 1).
Enjoy with rotis





Wednesday, February 12, 2014

Cauliflower biryani


Ingredients
  • Cauliflower - 1 medium size
  • Egg - 1 
  • Onion - 6 medium ones (sliced) 
  • Ginger - a small piece 
  • Garlic - 3 pods
  • Green chilli - 3 to 5 (as per your spice level)
  • Tomato - 1 large (sliced)
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 2 tbsp
  • Garam masala - 1 tsp
  • Lemon juice - 1tbsp
  • Coriander leaves - a handful chopped
  • Grated coconut - a handful
  • Curd - 1/2 cup
  • Ghee
  • Oil
  • Salt
 Method
  • Clean cauliflower and separate the florets
  • Grind ginger, garlic and green chilli in a mixer. Keep aside
  • Grind coconut and curd together into a fine paste. Keep aside
  • Heat oil
  • Beat egg with little salt. Dip cauliflower florets in beaten egg and deep fry. Keep aside
  • In a thick bottomed vessel, add little ghee/oil.
  • When the oil is hot add onion and saute until it slightly brown
  • Add ginger-garlic-green chilli paste and saute again until the raw smell goes.
  • Add turmeric powder, coriander powder and garam masala. Saute 
  • Add sliced tomato, coconut-curd mix and saute. 
  • Add salt to taste.
  • Now add the fried cauliflower and mix well. Cover and cook for 5-7 minutes. 
  • Your cauliflower masala is ready now.


Now for the rice
  • Basmati rice - 3 cups (Wash and drain)
  • Cloves - 4
  • Cardamom - 4
  • Bay leaf - 1/2
  • Cinnamon - 1 small stick
  • Water - 6 cups
  • Ghee - 1 tbsp
  • Salt
Method
  • Heat ghee in a pan and saute rice with spices for 2-3 minutes. 
  • Boil water in a thick bottomed vessel. When it starts boiling add rice and spices. Add salt.
  • Cover and cook on low flame until all water is absorbed and rice is ready
For serving
  1. In a vessel layer the cauliflower masala in the bottom
  2. Layer rice above it sprinkling garam masala in between. 
  3. Close the vessel and put on low flame for 2-3 minutes.
  4. Decorate with coriander leaves and fried onions.