Potato fry(Indo-Chinese style)

Posted December 4, 2007 by madhoori in Other curries, Uncategorized. 2 Comments

Ingredients: 1. Potatoes 4(medium) 2. Onions chopped 1(Large) 3. Spring onions (chopped)- 1 cup 4. Chilli sauce 1tsp 5. Black peopper 1tsp 6. Cornflour 1tsp 7. Maida 1tsp 8. Soya sauce 1tsp 9. Tomato sauce 1tsp 10. Ginger and garlic finely chopped 1tsp each 11. Salt to taste 12. Oil for deep frying Method: Boil and peel potatoes. To the boiled potatoes add salt,pepper,soyasauce,red chilli sauce,maida,cornflour and mix well. Now deep fry these potatoes in oil and keep aside. For sauce:

Heat 2 tsp of oil in pan,add garlic,ginger pieces,onions and saute till the onions leave the oil.To this add soya sauce,tomato sauce,red chilli sauce,salt and mix well. To this sauce add the deep fried potatoes.

Finally add 1 tsp of cornflour mixed in water and garnish with spring onions and coriander leaves. Goes well with any kind of rotis.

Schezwan Vegetables Recipe

Adapted from Sailus Food Serves 4 Ingredients: 1 large onion, cubed into 1" pieces roughly 1 carrot, cut into small, thin discs 8-10 french beans, cut into 1 pieces 8 baby corns, each cut into 6 round discs 1 green capsicum, cut into 1" pieces roughly 2 tbsps oil 2 tbsps finely chopped spring onion greens (for garnish, optional) For The Sauce: 2 dry red chillis, halved 1/4 tsp red chilli pwd 1 tsp crushed garlic (about 6 small flakes) 1.5 tsp soya sauce 1 tsp brown sugar 1 tbsp tomato ketchup 2 tbsps tomato puree (or 1 tsp tomato paste) 1 tbsp cornflour 1 cup water salt and pepper to taste 2 cups vegetable stock or water (I used vegetable stock) How to Make Vegetable Schezwan Recipe: 1. Heat oil in a pan and add the onions. Cook until soft and transparent - about 3 mins. 2. Add the remaining vegetables with some salt and saute lightly for 3-4 mins. 3. Mix all the sauce ingredients together and add to the cooking vegetables. Let it simmer for 5 mins or until the vegetables are cooked, yet firm. If the gravy is getting too thick, add more water. Adjust salt and add pepper and spring onion greens - and its ready to serve!
Easy Gobi Manchurian Recipe | Gobi Manchurian Dry Recipe Print

Making Gobi Manchurian at home is easy if you have some patience and some good soya and chilli sauce in hand. Learn how to make my version of Gobi Machurian at home following this easy and tasty recipe. You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.

Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.

That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask?

I really wish I had step by step pictures for making Gobi Manchurian, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.

Gobi Manchurian Recipe

Ingredients: 2 cups cauliflower, cut into florets Oil to deep fry

For the batter: 5 tbsp maida / plain flour 3 tbsp cornflour

1/2 tsp red chilli powder (optional, depending on heat level preferred) 1/4 tsp pepper powder 1 garlic clove, minced A pinch of salt About 1/4 cup water

For the sauce: 1 small onion, chopped fine 1/4 cup capsicum, chopped fine 4 cloves garlic, minced 2 green chillies, slit midways (use to taste) 2 tbsp tomato ketchup 1 tsp green chilli sauce 2 tsp soy sauce 2 tsp vinegar 2 tsp cornflour mixed with 4 tbsp water Salt, check before adding

How to Make Gobi Manchurian

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.

2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.

3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.

4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.

5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.

6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Aloo Capsicum Pulao | Potato Capsicum Pulao Recipe Print This is a quick capsicum aloo pulao recipe from Mallika Badrinath's 100 Rice Delights. The addition of capsicum gives the potato pulao a very different flavour. You can use any kind of potatoes for this potato pulao, even sweet potatoes, for a different flavour. Make sure that the rice is not cooked too mushy since that takes away from the look and flavour of the potato pulao. You can add capsicum in any colour although I have added green capsicum to this Potato Cauliflower Pulao Recipe.

Potato Capsicum Pulao Recipe

Serves: 2

Ingredients: 1 cup basmati rice

1 large potato or 2 medium to small ones 1 large capsicum, diced 2 medium-sized onions, diced 1 cup pureed tomato (about 2 tomatoes) 1 cup water 1/4 tsp garam masala 1 tbsp ghee (or oil) Salt to taste

Grind together without water: 3 tbsp grated coconut 5 dry red chillies 1 small onion (or 6 shallots) 1 tbsp roasted channa dal / Bengal gram 2 flakes garlic 1 tsp coriander seeds (or 1 tsp coriander powder) 1 medium-sized tomato

How to Make Potato Capsicum Pulao:

1. Soak rice for 30 mins. Pressure cook the potatoes for 1 whistle, peel, and set aside.

2. Heat ghee or oil in the pressure cooker pan and fry the garam masala for 10 seconds. Then add the onions and fry until pink and transparent.

3. Next add the capsicum and fry until it becomes soft. Add peeled, cubed potatoes and the ground coconut paste. Fry for about 2-3 mins and then add the pureed tomato and water. Add salt and bring to boil.

4. Add rice to the boiling mixture, mix well and close the lid. Pressure cook for 2 whistles (about 5-6 mins).

Serve hot garnished with chopped coriander or mint leaves.

CHICKEN MAKHANI RECIPE

Ingredients:

800 gms chicken 1 tsp kashmiri red chilli powder salt to taste 1 tblsp lemon juice For Marinade 1 cup yogurt 1 tsp kashmiri red chilli powder salt to taste 2 tblsp ginger paste 2 tblsp lemon juice 2 tblsp garlic paste 1/2 tsp garam masala powder 2 tsp mustard oil 2 tblsp butter For Makhani Gravy 400 gms tomato puree 3 tblsp butter 1 tsp green chillies (chopped) 1/2 tsp kasoori methi 1 cup fresh cream 1 tblsp ginger paste

1 tblsp red chilli powder salt to taste 1 tblsp garam masala whole 1/2 tsp garam masala powder 2 tblsp sugar/ honey 1 tblsp garlic paste

How to make chicken makhani :

Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours. Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with grease and stir fry for another 2 minutes. Take off and keep aside. Heat up grease in a pan. Mix in whole garam masala. Let it crackle. Then mix in ginger-garlic paste and cut green chillies. Stir fry for 2 minutes. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes. Mix in sugar or honey and powdered kasoori methi. Mix in cooked tandoori chicken pieces. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream. Serve hot with naan or parantha.