Cauliflower Manchurian Dry - A starter dish (IndoChinese Style)

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished.

Ingredients:
Cauliflower Big - 1 no.
Onion - 4 nos

Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp (optional)
Red Chilly Powder - 1 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 4 tbsp and 1/4 tbsp for shallow frying

Salt to Taste

Method :

Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets. 

Mix cornflour, red chilly powder, salt, cumin powder and coriander powder and add little water to make a fine paste. Add the drained florets to the paste and mix thoroughly so that all the florets are coated evenly. Let it marinate for about 15 minutes.

Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a frying pan add the 1/4 cup of oil and fry the cauliflower florets slowly. Remove them when they turn golden brown in colour. Remove and drain well.

In a flat bottom pan, add 4 tbsp oil, saute the spring onion leaves, add finely chopped onions and saute them too. Add the green chillies and pureed tomato. Mix well. Add the Soya Sauce and Tomato Ketchup followed by fried Cauliflower florets, Mix everything thoroughly till all the ingredients blend together. Add the ginger garlic paste and give it a toss. Transfer it to a serving bowl and top it with chopped spring onions and caramalized onions

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marinated paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped  spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.

Paneer Manchurian - IndoChinese Dish How to make it at home?

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian.

Ingredients:
Paneer - 250 gms
Onion- 4 nos
Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp
Red Chilly Powder - 1/2 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 1/4 cup

Method :
Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.

 Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a shallow pan add 1/2 of the oil and shallow fry the Paneer cubes till they become golden brown in colour. Remove drain and set aside. The marinated paste will be left out donot throw it off, it could be used to thicken the manchurian gravy.

In the same pan, add the Spring onion leaves and saute a bit. Add Green Chillies, chopped onions, Tomato puree, ginger garlic paste and saute till it emits a nice aroma, do the whole process in low flame. Add the Paneer Cubes and saute a while before adding the soya sauce and tomato ketchup.

If you want it dry just saute a while and switch off the stove and transfer it to a serving bowl and decorate it with finely chopped coriander leaves and spring onions.

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marination paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped coriander leaves and spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.

How to make Chilly Oil at home?

Time to try out Adapted Chinese Recipes or to say Indo-Chinese recipes as kids will be at home on the long summer vacation. Lots of basic preparations are to be made to make these dishes. The first and fore most is to make Chilly Oil.

Ingredients:
Kashmiri Red Chillies - 25 nos
Refined Oil -  1 cup

Method:
Break the red chillies into big pieces. Heat the oil in a pan in medium flame till it reaches the smoking point. Add the chillies and switch off the gas (and move out of the kitchen). After a few mins. Cover and keep it aside for about an hour or two. Strain the oil alone through a double filter. This oil can be used to make chinese dishes or adapted Indo-Chinese dishes.

The red chillies can be used in south Indian dishes like sambar (while grinding the paste for it)