DRY GOBI MANCHURIAN

INGREDIENTS:
Cauliflower one whole medium sized one
1 bunch (8 to 9 stalks) Spring Onions
1/4 Cup Grated Cabbage
1 (medium) Carrot
1/2 fresh Green peas Pre cooked ( you can use frozen too)
1 large Capsicum/Green Peppers
2 to 3 Green chillies
3 to 4 finely Chopped Garlic pods
1'' Grated Ginger
1/4 bunch Coriander leaves

FOR MARINATING FLORETS
1/4 Cup Corn flour
1 tbsp rice flour
1 tbsp Plain flour
Salt as required

FOR THE SAUCE
1 tbsp of Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Hot chilli sauce
2 to 3 tbsp Tomato Ketchup (depending upon the sweetness you like)
1 tbsp Tomato puree
1 tsp Pepper powder

METHOD:
First of all chop the and cook the Cauliflower florets for 5 minutes, this way any a kind of cleaning is done as it is difficult to clean the florets ( Dad always said florets have hidden worms in them, cooking florets in water will kill them), I do not how true it is but I have always done this.
Drain the water and let them drain on a kitchen when you get your things ready for sauces.
Take the sauces for the florets and put them in a large bowl then add the flours to it, with little water make it into a paste, do not add too much water then add these florets to it mix them well, I asked you not to add to much water because the florets will still have water in them even after they are drained if it very thick add a little bit more water, and leave them to marinate.
Now peel and chop the carrots to Julienne strips, the same way cut the cabbage and capsicum/Green Peppers and keep them aside.
Chop Garlic finely and grate ginger and keep it aside
chop spring Onions too.
Now Take a wok add around 2 to 3 tbsp of oil take few marinated florets at a time and in a high flame fry them continuously so they get coated with oil and gives a rustic finish and the paste gets uniformly coated to the florets and have a nice crunchy effect, keep adding 2 to 3 tbsp of oil every time and fry the florets quick and fast for this entire florets I might have used around 6 tbsps of oil at the most as I remember. After frying them like this keep them aside no need to keep on a kitchen towel as it is not deep fried.
(when you start doing this if your wok has lost its teflon coating like mine, it might stick to the pan the first time but afterwards it will be fine.).
Now get the wok back on to the stove, heat 2 to 3 tbsp of oil then add chopped green chilles, ginger, garlic, shredded cabbage, carrot, peas (precooked), Capsicum/Peppers, all at one go into the wok, stir fry them in a high flame, so they get cooked and still be crunchy!, for around 5 to minutes.
Bring the flame to low, Then add all the Sauces under the sauces heading (Increasing or Decreasing to your taste , as I like more pepper powder in it, I usually lit bit extra for the taste), After adding them give it a go by tasting and adjusting to your requirement, Now Increase the flame again and stir fry for another 2 minutes so the sauces get incorporated into the veggies now add the florets into the wok, mix thoroughly, then add chopped spring onions and chopped fresh coriander leaves and serve immediately with your favourite sauces.
Enjoy.., healthy and gorgeous to taste with no compromises... a wonderful  Gobi Manchurian....

c u soon..., take care
I am sending this to fast food not fat food of Priya, Alphabet recipes - A Appetizers, and vallli's Kid's delight - street food.

The post Dry Gobi Manchurian - No oil version appeared first on My Veg Fare.

SPROUTED HORSE GRAM AND CABBAGE STIR - FRY

Fibre (gms) 5
Carbohydrates(gms) 57
Calcium (mg) 287
Phosphorous (mg) 311
Iron (mg) 7
collected from various sources in Google
They say that Horsegram helps in weight loss, in Ayurveda they say that it has Vata properties that is why it helps in reducing phlegm, helps in cold, cough, body pain and tiredness.  They say it helps in purifying blood so it helps in period realated problems in women, As it is fed to cattle/Horse, that is why they say they keep themselves very strong.  That is why it is good to use kollu in winter so it keeps the metabolism of our body warm during the cold temperatures. They also say that it helps in removing kidney stones.
They say it should not be consumed by pregnant women, as they say it produces too much heat in the body.
As I am not a doctor, I might not have given correct information on the subject, please do consult a good doctor, for more uses and benefits from this gram.
I am sending this to Priya's sprouted event, hope she accepts my entry and she likes it!

The post Sprouted Horse Gram and Cabbage Stir-fry appeared first on My Veg Fare.

I love to send this simple Dry curry to Ruchika cooks, who is hosting the Legume love affair #22 edition, which I always miss, even though I cook a lot of legumes!!, This event is Susan's  brain child!! .

CABBAGE AND CHICK PEAS DRY CURRY

The post Cabbage and chick peas dry curry appeared first on My Veg Fare.

well coming back to the recipe Akki Rotti is dish made out of Rice flour and Raagi Rotti is a dish made out of Finger millet flour (Raagi Flour),even you can try making these kind of Rottis with corn flour and fine semolina rawa.

AKKI ROTTI 

• 1 cup Rice flour for Akki Rotti and 1 cup Finger Millet (Raagi) flour for Raagi Rotti
• 1 or 2 green chillies (optional)
• salt to taste
• 2 to 3 sprigs of coriander leaves
• 1 sprig curry leaves

Basically that is all is required to make rottis but you can add lot of things to make it even more tastier and richer to eat

You can add finely chopped onions.
you can grate carrots, cabbage to it
with the plain above said ingredients you can add a cup of fresh coconut grated which is so tastier. You can add this grated coconut mixed with all the vegetables which i have just been telling about,
You can also add a tbsp of cumin seeds, tbsp of channa dal with finely chopped curry and coriander leaves and finely chopped onions.
You can also add roasted peanut powder with all the above said ingredients which is much more tastier.
During the Avarekkai (lilva beans / Papdi lilva ) season pick out the very tender ones and mix it with the plain basic recipe and make rottis they are absolutely gorgeous to eat.
You can also make these rottis with Methi or Fenugreek leaves
You can use capsicum which is finely sliced with other ingredients

METHOD:

Take Akki or Rice flour or if you are making with Raagi flour the method is the same, In a bowl take the flour add all the ingredients finely chopped coriander and  curry leaves and green chillies mix them together with warm water into a chapati dough consistency and then in a wok with you back of your fingers that is towards the nail side, with the help of water flatten them in the wok in a round shape.

Pour oil on the border of the line and make a hole in the middle and pour little oil in it and cook it in a low flame for 10-15 minutes turn it around once it is cooked and cook for another few minutes and now it is ready to serve with any side gravy of your choice or with chutneys or powders(pudis) of ur choice.

You can also use a plastic or the sheets you make poli or obattu with, to make these rottis then you do not need a wok, you can use a tawa.

Take a small ball of it flatten it on a sheet into a round just like a poli make a hole in the middle and put it on the tawa and cook on both the sides.

I use the covers of boost, horlicks etc for making polis which do not stick on to the tawa or u can also use plantain leaf to make them.

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