March 16th, 2012

Cooking

Dish-A-Day: 02/16/2012 - Beerakaya Curry / Ridge Gourd Curry / Turai Curry

Prologue: Go here.

02/16/2012: Beerakaya Curry / Ridge Gourd Curry / Turai Curry - Second delicacy made with this vegetable is this curry. I am not a great fav of the curry but I make it still when I have time pressing at my hand and this is the sole vegetable in my fridge. :P



Ingredients:


Beerakaya / Ridge Gourd / Turai - 1 Medium sized (Peeled and cut to bite size pieces. Keep the peel aside for another dish that you can make it later)
Onion - 1 large (Chopped to fine pieces)
Turmeric - a pinch
Salt to taste
Green Chilis - 3 to 4 medium chopped to 1-inch pieces
Ginger Garlic Paste - 1 tsp
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1 tsp Chana Dal (Split Bengal Gram), 4 to 5 Curry Leaves, a Pinch of Asafoetida
Oil - 2 tsps

Procedure:


1) In a sauce pan, heat oil. Add the spices in the order mentioned. After they fry well, add Greem Chilis.
2) Once the Green Chilis are semi-cooked, add onions to it.
3) When the Onions start to turn the color, add Turmeric and Ginger Garlic Paste. Mix well.
4) Now add the Beerakaya (Ridge Gourd / Turai) pieces. Stir well with a spoon.
5) Cook on low flame and covered until the Beerakaya pieces are cooked well.
6) Add Salt, stir and simmer for few minutes.
7) Remove from flame.
8) Serve with Rice or Roti.
Cooking

Dish-A-Day: 02/17/2012 - Cauliflower Manchurian (Dry)

Prologue: Go here.

02/17/2012 - Cauliflower Manchurian (Dry) - Spicy or non-spicy this is one appetizer that can disappear from the table before even served around! Oh yes, vanishes in thin air..er..goes into the stomach. :P




Ingredients:

Cauliflower - 1 Medium size (Cut into small florets enough to dip into a batter)
Water - 2 to 3 cups
Milk - 2 or 3 tbsps
Lemon Juice - 2 or 3 tsps
All Purpose Flour / Maida - 1 cup
Corn Flour - 1 cup
Chili Garlic Sauce - 3 tsps
Ajinomoto - 1/2 tsp
Red Chili Powder - 2 or 3 tsps (According to the spiciness one wants to eat)
Soya Sauce - 2 tsps
Salt - To taste
Ginger Garlic Paste - 2 tsps
Green Bell Pepper / Capsicum - 1 small (Sliced to long pieces)
Onion - 1 small (Sliced to long pieces)
Garlic - 2 cloves (finely chopped)
Spring Onions - 1 sprig (finely chopped)
Oil - enough for deep frying

Procedure:


1) In a microwave bowl, put the cut Florets. Sprinkle some Water, add Milk and a little Salt.
2) Put in microwave for 4 to 5 minutes.
3) Mix the Lemon Juice on to these florets and marinate for 20 mins.
4) In a mixing bowl, mix Cornflour, Maida, 2 tsps Chili Garlic Sauce, Ajinomoto, Red Chili Powder, 1 tsp of Soya Sauce, Salt and Ginger Garlic Paste together. Then add enough Water to make it to a thick dipping batter.
5) In a wok, heat Oil enough for deep frying. Dip the marinated Florets one by one into the batter and fry in the Oil.
6) Keep them aside.
7) In a sauce pan, heat a little oil. Add Onions, Garlic and Capsicum. Saute them until they are semi-cooked.
8) Add the fried Florets now. Stir once.
9) Add the remaining Soya Sauce, Chili Garlic Sauce and Salt. Stir again.
10) Add the Spring Onions, stirring once before removing from the flame.
11) Serve hot as an appetizer.