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.

'' This recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown himself says,
       ''Recipes do not belong to anyone-- given to me, I give them to you.  Recipes are only a guide, a skeletal   framework, to be fleshed out according to your nature and desire.  Your life, your love, will bring these recipes into full  creation (p.vi).''
She says these rolls come out soft and savoury filling makes it more tastier and can be served as a snack or with a soup''

SAVOURY SPRING ONION AND PANEER ROLLS

For the dough: Part I
1 Cup Luke warm Water
2 tbsp Honey
1 3/4th Active dry yeast
1/3 Cup dry milk (milk powder)
1 tsp Ground Flax seed powder in 1 tbsp water (or an egg)
1 1/2 cups of Whole wheat Flour ( I used 1 cup of Whole wheat Flour and 1/2 cup Rye Flour)

Part II:
3 tbsp Oil ( I used butter)
1 1/4 tsp salt
1 tsp Roasted and Crushed Cumin seeds
1 tsp roasted and crushed cumin seeds powder
1 Cup All Purpose Flour (plain flour)
About 1/2 cup or so flour for kneading

FOR THE FILLING:

1 and 1/2 cups of chopped spring onions greens and whites
1/2 cup of sweet corn (I used fresh)
1tsp oil
1 and 1/2 cup crumbled paneer
1 to 1 and 1/2 tsp of Red chilli flakes (or according to taste)
1 tsp of Italian herbs
salt to taste
Cheddar cheese for topping

METHOD:
In a bowl dissolve the yeast in the lukewarm water and honey.  leave it for a few minutes, you can see the kind of foam forming up. Beat flax seed and water then add this to the bowl, add milk powder (or egg) mix well.  Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes so Aparna says in her blog)
Cover with a cling film or whatever method you use to let your dough rise. Allow it to rise to double in size.

Place the dough on a floured surface and knead it for 5 to 10  minutes with floured hands, as the dough will be stickPlace the dough on a floured surface, into a smooth dough, cover and leave the dough to rise again to double in size.
Once it is double in size, punch it lightly, then flour the surface and roll into a rectangle as Aparna says I made two halves and rolled them into rectangles into 1/4'' thick do not make it too thin, then keep the longer side facing towards you, then spread the filling leaving the space free in edges.
Dipping your finger in water wet the dough in the edges, Roll the dough rectangle tightly and seal the edges and cut them into 6 pieces place the cut side up in a greased tin giving space between them so they might expand and allow it to rise for another 30 minutes.
Preheat the oven 1/2 an hour before brush the rolls with milk and  bake the rolls  at 190c for 20 minutes, after 1/2 way through fill the top with grated cheese and bake them again for further 10 to 15 minutes so the rolls are well baked and cheese is melted and the rolls are browned.
serve warm.

MY VERDICT : I did everything as she had told, valli had told not to tweak recipes, I tried to stick on to it, but when I saw my left over rye flour I couldn't resist, then added some sweet corns in the filling as my kids like it, The flour was not sticky as Aparna said in its first level itself it was like a dough, I do not know it might be because of rye flour, I did not add too much flour later on, I just dipped my hand in the flour while I was kneading  the dough turned out very well, and the result was perfect.
My kids just loved it, they said it was amazing..., thanks for the recipe Aparna....
Of course needless to say I am sending this of to valli's Tried and tested event started by zlamushka, which is being taken care of by Lakshmi of Kitchen Chronicles.

I would also like to send this to Bake off event and it is also yeast spotted.

The post Savoury Spring Onion and Paneer Rolls appeared first on My Veg Fare.