Feel free to pass your comments, feedback, advices or recipe requests / suggestions through comments of this blog or email to illatharasi@gmail.com. All your suggestions are welcome!!!

Sunday, May 18, 2008

Gobi (Cauliflower) Manchuria & Masala Rice (Microwave Cooking)

Cauliflower is high in fiber, low in fat and has little vitamin C in it. It possess a high nutritional value and very tasty also. During winter, it has small worms in it, so always soak the florets in boiling water for 15-20 minutes before cooking.

Gobi Manchuria:

For Deep frying:
Cauliflower - 3 cups, cut into small florets
Maida or all purpose flour - 1 tablespoon
Corn flour - 1 tablespoon
Split chickpeas powder (Kadalai mavu/Besan) - 1 tablespoon
Chilli powder - 1-2 teaspoons or Green Chilli paste - 1-2 teaspoons or pepper powder - 1-2 teaspoons
Ginger garlic paste - 1 tablespoon
Salt to taste
Milk - 1/4 cup
Garam masala powder - a pinch
Oil for deep fry

For Saute:
Onions - 2 medium sized, finely chopped
Green chillies - 2-3 cut into 2 slices
Garlic - 2-3 cloves finely chopped
Tomato sauce - 2-3 tablespoons
Butter/Ghee/Oil - 1-2 teaspoons
Salt a pinch
Coriander leaves - few

Deep Fry:
Boil 4 cups of water with little salt. Wash the cauliflower florets and soak in boiling water for 15-20 minutes.

Mix maida, corn flour, chickpeas powder, ginger garlic paste, chilli powder, salt in little milk to make a thick paste.

Drain water completely from soaked florets. Toss the florets in the paste.

Heat Oil in a pan and deep fry these florets. Fry until they are crispy. Keep them aside.

Broken Corn flakes can also be added to the paste, so that florets will be cripsy.

Heat ghee/butter. Add chopped garlic, onions, green chillies and fry until onions are golden brown. Add a pinch of salt to taste the onions. Add fried cauliflower florets.

Add tomato sauce and saute it for 1-2 minutes until all gets mixed well. Garnish with Coriander leaves and serve hot with Masala rice.

Chopped spring onions and diced capsicum can also be added to it. It can be added before the florets and can be fried for 5-10 minutes.

Masala Rice:

Long grain rice (Basmathi) - 2 cups
Fennel seeds - 1/4 teaspoon
Cloves - 2
Cardamom - 2
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Salt to taste
Ghee - 2 tablespoons(optional)

Wash rice, add 3 cups of water and keep it in the microwave bowl. Add gloves, cardamom, fennel seeds, bay leaf, ginger garlic paste, salt and mix well and cook it in microwave for 20 minutes. Once it is cooked, add ghee to it and mix gently.

Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.

Instead of water, we can cook rice in thin chicken stock also. Taste and aroma would be very good.

Cooking time : 45 minutes
Serves 3-4 persons


ILA said...

thanks for sharing..
but manchurion with RICE? quite interesting

Vidhya Iyer said...

Looks yummy. Will try this without using garlic :-) BTW illatharai, I just wanted to refer you to foodbuzz publisher program http://www.surveymonkey.com/s.aspx?sm=PHmE_2beDgRu9lXCecP7ezkA_3d_3d

which works really good with recipes blogs like ours. Check this out and if you wish to join the program dont forget to include my name in the referrer's box provided there. My full name is Vidhya Iyer.

Just check my blog for sample http://iyercooks.blogspot.com

Illatharasi said...

Thanks Ila. It can be served with Masala rice, not plain rice.

Illatharasi said...

Thanks Vidhya, try and let me know how it was.

Thanks for sharing about Foodbuzz, but already in the processing stage, since one of my other friend has referred me.

Vidhya Iyer said...

That sounds good Illatharasi. I recd that offer from one of my friend. After seeing wonderful recipes in your blog, thought of sharing it with you, thats why I forwarded the link.