FRIED GOBI AND VEGGIE FRIED RICE

Yet another fried rice recipe. This time a touch of Manchuria taste. I fried gobi and added it to the fried rice. I added all the sauce ingredients of Manchuria to the veggie and rice mixture along with fried cauliflower. Give the recipe a sure try.

INGREDIENTS

• Cooked rice                             4 cups
• Finely chopped veggies          2 cups(carrots, beans, capsicum, peas, green onions)
• Gobi                                        1 cup( half cooked florets)
• Maida                                      2 Tsp
• Corn flour                                1 Tsp
• Pepper powder                        1/2 Tsp
• Salt                                          to taste
• Ginger-garlic paste                 1 tsp
• Garlic                                      1 Tsp chopped
• Soy sauce                                1 Tsp
• Tomato sauce                          2 Tsp(I skipped it, as I am out of it in my pantry)
• Chilli sauce                             1 tsp
• Sugar                                       1 Tsp
• Oil                                           for deep frying+2 Tsp

PROCEDURE

First fry the cauliflower florets. 

In a large mixing bowl add the cauliflower florets, maida, corn flour, salt, ginger garlic paste.

Add enough water to coat the florets.

Heat oil in a pan and deep fry the cauliflower pieces. The florets do not change the color too much because you are using maida.

Keep the fried cauliflower aside.

Heat 2 Tsp of oil in a large non stick pan and add the chopped garlic. Now add the chopped veggies.

Sauté till the veggies become soft, but don't loose the crunch. 

Reduce the flame.

Now add the fried cauliflower florets, pepper powder, salt, sugar, soy sauce, tomato sauce, chili sauce.

Give a quick mix and add the rice.

Serve hot.

SENAGALAVADA-KALACHANA VADA

Call it vada or fritters or kababs, these are authentic South Indian snacks made with black chickpeas( dark brown) and filled with protein, nutrients. These are commonly deep fried, but if you are a calorie freak you can also pan fry on a slow flame with little oil.  

INGREDIENTS

• Kalachana                    1 cup
• Salt                               to taste
• Green chilies                3
• Curry leaves                 2 sprigs
• Ginger                          1 inch piece
• Jeera                             1 Tsp
• Oil                                to deep fry
• Onions                          1/4 cup chopped

PROCEDURE

Soak the chana over night with 1:3 water

Throughly wash the chana.

In a mixie add the green chilies, ginger, jeera. 

Grind to a paste. Now add the Chana and grind to a coarse consistency. 

Don't add too much water. 

It should be a thick batter to make vada.

Take the whole vada batter into a bowl, add the salt, onions, curry leaves.

Heat oil in a large pan. 

Take small amount of the batter, make vada and gently drop it into hot oil.

Make 4-5 vadas, a batch. 

Fry on a medium flame for 2-3 minutes.

Serve hot with any chutney.

BREAD GULAB JAMOON

 Gulab jamoon....... when you are out of the gulab jamoon mix.........simply bread and sugar can make a perfect dessert for your sweet tooth. 

INGREDIENTS

• Bread                   8 slices( white bread)
• Sugar                   1 cup
• Water                   1/2 cup
• Cardamom           1 tsp powder
• Milk                     4-5 Tsp
• Maida                  1 tsp
• Milk powder       1 Tsp(optional)
• Ghee or oil          for deep frying

PROCEDURE

Cut and remove the edges of the bread.

If the bread is a day or two days old you can pulse the pieces in a mixie.

Now take the powder, mix in the maida and milk powder and add the milk little by little.

Mix well and make round balls.

Mean while make a sugar syrup with 1 cup sugar and 1/2 cup water. Add the Cardamom powder and set aside. The sugar syrup should be a little bit less than one thread consistency.

Now heat the oil or ghee and fry the bread balls on a very slow flame for 2 minutes or till the balls turn golden brown.

Dip the fried balls in the sugar syrup and leave for 10 minutes.

The balls will bulge a little bit, but not like the traditional gulab jamoons.

Serve hot.