RECIPES
AlooPalak Ingredients: 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies I" piece ginger I tsp. lemon juice 1/2 tsp, wheat or other flour I tsp. red chilli powder 1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. garam masala 1/2 tbsp. butter 4 tbsp. ghee salt to taste METHOD: Pul the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in the mixture, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fiy till very tender. Add the lomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minuies. Add lemon juice Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice. Note: You may use boiled peas, boiled com kernels or paneer chunks in the above dish, instead of aloes. Making time: 45 minutes Serves: 6 Shelf life: Best fresh
Gobi Manchurian Ingredients: 1 medium, cauliflower clean and broken into big florets. 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 Isp, red chilli powder 2 red chillies, dry 3 tbsp. oil I 1/2 cups water I tbsp. milk METHOD: Boil the florets for 3 - 4 minutes in plenty of water, to which a tablespoon of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 lbsp.com flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florets 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 Ibsp. 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 florets and soya sauce, Boil for two more minutes and remove. Serve hot with noodles or rice. Variations: Dry manchurian can be made by omiting the gravy. Make florets as above and instead of adding water as above, add fried florets, spring onions and soya sauce at this stage. Sprinkle 1 tsp. cornflour on the florets and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilli garlic sauce or tomato sauce. Same procedure for veg. manchunan (with gravy or dry), bul 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. Fry as above and proceed as above. Making time: 45 minutes Serves: 6 Shelf life: Best fresh |
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