Gobi Manchurian

Ingredients

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of Gobi Manchurian :

    * Make a paste of maida, corn flour and salt using water.
    * Take a tsp. of ginger and garlic paste, add it to the paste.
    * Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
    * Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
    * Now, mix aginomoto, soya sauce and tomato sauce to it.
    * Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

Aloo Paratha

Ingredients:

• 2 cup Wheat Flour   • 1 cup Water   • 2-3 Potatoes(boiled and mashed)   • 1/4 tsp Red Chilli Powder   • 1 tsp Chaat Masala   • 1/4 tsp Salt   • Oil/ghee

How to make Aloo Paratha:

• Mix water and flour and knead it to make a soft dough. • Leave the dough for about half an hour. • Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly. • Now roll out small balls out of the dough. • Smear a little oil in the center and then put some stuffing mixture. • Draw the edges towards the center to cover the mixture. • Press the resulting dough gently and dust it with flour. Flatten to the size of roti. • Place the paratha on a preheated griddle. • After some time reverse the side of paratha. Do it when golden brown patches appear on first side. • Sprinkle little oil and then flip again. • Sprinkle oil drops on other side also. Cook till it is well done. • Hot Paratha is ready. Serve with Chutneys or Tomato Ketchup.

Carrot Payasam

Carrot - 250 gm
Sugar - 200 gm
Milk - 1 ltr
Cardamom(Elakka) - 8 nos
Cashewnuts - 50 gm
Raisins(Onakka munthiri) - 50 gm
Ghee - 50 gm
Milkmaid - 1 tin

1)Peel the carrots and clean them well.

2)Grate the carrots using a grater.

3)Put the grated carrots in a mixer grinder and beat it.

4)Heat up a vessel(preferably Urali).

5)Put the beaten carrots and sugar into this vessel. Stir well.

6)Add 2 spoons of ghee to this mixture and continue stirring.

7)When it’s cooked, add some water and milk.

8)Allow the milk to thicken.

9)Add powdered cardamom.

10)Fry the cashewnuts and raisins in the remaining ghee and add this into the payasam.

11)Finally, break open the milkmaid tin and pour the contents into the carrot mixture.

12)Remove from flame, when done.

Karimeen Fry

Karimeen, cleaned and slit – 4 nos
Dry red chillies – 10 gms
Turmeric Powder – 1/2 tsp
Pepper – 5 to 6
Red onions – 5 (small ones)
Garlic – 5 cloves
Oil – As required
Salt to taste
Curry leaves
Lemon

Smear the fish with some lime juice and keep for some time.
Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste.
Smear this paste on the fish and keep it for an hour.
Add some oil in a frying pan and fry the fish on both the sides over a low flame.
Once fried, remove the fish from the pan.
Before serving, decorate it with curry leaves and lemon.

Banana Banana Bread

 

 

 

 

 

 

 

 

 

 

• 1/2 cup of butter, softened
• 3/4 cup of brown sugar
• 2 eggs
• 2 1/3 cups of mashed overripe bananas (I used 4)
• 1 tsp vanilla
• 2 cups of flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees then coat a 9x5 loaf pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.

Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan. 

 

Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!