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    August 30th, 2010MammuAppetizers, Indo-Chinese


    1. Cauliflower/Gobi – 1 Medium sized
    2. Spring onions – 1 bunch, finely chopped, keep the whites and greens separate.
    3. Garlic Cloves – 6, peel and chop into 4 pieces each.
    4. Oil – To deep fry
    5. Salt – A Pinch

    For coating cauliflower:
    1. Corn Flour – 4 tablespoons
    2. All purpose flour/Maida – 3 table spoons
    3. Rice flour – 1 tablespoon
    4. Chili garlic sauce – 1 teaspoon
    5. Ginger garlic paste – 1 tablespoon
    6. Salt – 1 teaspoon

    Whisk together the following sauces in a bowl:
    1. ketchup – 3 tablespoons
    2. Soy Sauce – 4 tablespoons
    3. Maggi chili sauce – 2 tablespoons

    Cooking Procedure

    1. Separate cauliflower florets, wash with warm water and keep aside. Mix together all the ingredients listed under ‘coating cauliflower’ with 3/4 cup of water. This batter should be a little thicker than dosa batter consistency.

    2. Heat oil in a pan to deep fry, dip cauliflower florets in the batter and add them to oil one by one till the pan is filled with gobi, don’t overload. Fry until they turn to golden brown, repeat the same for remaining florets. Drain on a kitchen paper.

    3. In a wide bottom pan heat 1/2 tablespoons of oil. Add the chopped garlic, saute for 1 minute, transfer in to a plate and keep them aside. In the same pan, heat 2 tablespoons of oil, add chopped spring onion whites, pinch of salt and saute for 1 minute. Add sauce mix and cook for 1 minute. Now add fried gobi, mix thoroughly for 2 minutes so that the sauces are evenly coated to the cauliflower. Turn off the heat.

    4. Garnish with sauteed garlic, spring onion greens and serve instantly.

  • scissors
    July 19th, 2010MammuAppetizers, Indo-Chinese, Snacks


    Cooked white rice – 1/2 cup, smashed.
    Cooked mashed potato – 1/2 cup
    Cooked mashed carrots – 1/3 cup
    Chopped onions – 1/3 cup
    Green chillies – 2, finely chopped
    Ginger Garlic Paste – 2 tbl sp
    Lime – 1, squeezed
    Coriander – 1/4 bunch, chopped
    Turmeric – pinch
    Sugar – 2 tbl sp
    Salt – 1/2 tbl sp
    Red chili sauce – 1/2 tbl sp
    Soy sauce – 1 tbl sp
    Chopped peanuts – 1/4 cup
    Rice flour – 2 tbl sp (Optional)
    Oil – for deep frying

    Cooking Procedure

    1. Mix together rice, potato, carrots, ginger garlic paste, onions, green chilies, chopped coriander, turmeric powder, salt, sugar, red chili paste, soy sauce and lime juice. Add the rice flour if the mix is too soft, so that they won’t break while frying.

    2. Scoop 2 tbl spoons of the mix, and make round balls. Roll the balls over the chopped peanuts. Make sure they are evenly coated.

    4. Heat the oil in a deep pan. Deep fry the peanut balls until crisp.

    Squeeze some lemon over the balls and Serve while hot with chili dipping sauce.