Thursday, July 5, 2007

Punjabhi Treat -Next 3 in a row

Loads of recipes to try and the list increases day by day .Wow !!!hats off to all my friends for all the excellent recipes which everyone shares .I was feeling very sad and bad that i could not particiapte in few of the events hosted by many friends last month .Just held up with few immigrations stuffs.But now i am back and will keep updating many more recipes .Depressed and frusted with all the immigration , i could not concentrate on the cooking department .Now back on the road with my cooking .

First on the list was my all time love on Gobi Manchurian .Thanks to Seema
Recipe Junction -Gobi Manchurian perfect step by step explanation .It just tasted great and yummy .Really enjoyed the dinner .So here it goes .

Gobi Manchurian

Raw Materials Required

1 Medium Gobi/Cauliflower
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 tbsp Soy Chili Sauce
2 tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 tbsp Tomato sauce
1/2 Capsicum- Sliced
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying

Preparation Style

Mix cornflour, maida , Garlic-Green chili paste , melted hot butter, salt( as per taste) along with little warm water to make a thick paste.Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.Now in a kadai heat little oil and fry onions till transparent.To this add chopped garlic cloves and fry them until transparent.Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy. Now add soy sauce, chili sauce, tomato sauce, red chili powder and saute it for a few secs. To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Tip: Bajias should not be hot here. This is to maintain the crispiness even after added to the sauce mixture).Garnish with fresh coriander leaves and serve hot.

Next on the list is Methi Matar Malai ..This is also from Seema .She has an excellent collection of recipes .I just made few changes from her .The only one was that i did not add tomato paste to the dish.

Methi Matar Malai

Raw Materials Required

1/2 cup Green peas (boiled)
1/2 cup Cream or malai
1 bunch Methi leaves (chopped)
1/2 tsp Cumin seeds
1 pinch Asafoetida
3 tsp Ghee or butter
Salt to taste
Roast and Grind to a paste --> 1 Onion +1 tsp Curds + 1tsp Sugar + 1.5tsp Cashew nuts +1/2tsp red chili powder+1/2 tsp turmeric powder + 1tsp Khuskhus(poppy seeds) + 1/2"piece Ginger + 2 peppercorns + 2 Cloves + 1/4" stick Cinnamon

Preparation Style

Immerse methi in salted hot boiling water for 10 minutes. Drain and wash well in colander under running water. Keep aside.In a kadai heat ghee, add cumin seeds and asafoetida.Add paste and stir fry for 2-3 minutes.Add ground spices. Stir, and add peas, methi leaves and malai.Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.

It tasted great with hot pulka rotis ...Yummy one ..

The next one is the dessert .This time i browsed thru all the recipes in the Internet and then came out with my own version .Of course the ingredients are the same but the method was a bit different.I prepared gajar halwa in a slow cooker .Yeah true .It was excellent .I need not stand under the stove waiting for each and every second for the milk to boil .So here it goes .

Garjar Halwa

Raw Materials required

1 pound or 6 medium Carrots, scrapped and grated
4 cups Milk, Whole
3/4 cup Sugar
6 tsp Almonds, ground
1/2 tsp Cardamom powder
3 tsp Ghee
4-5 strands of saffron
5 tsp -Cashews and raisins

Preparation Style

Grate the carrot and wash them well in cold water and keep it aside .Then pour the milk in the slow cooker vessel and add carrots to it .Add cardamon powder and saffron strand and almonds to it .Set the slow cooker to 2 hrs .After 2hrs transfer the halwa in a serving bowl .Then in a small kadia add ghee and fry the cashew and raisins and garnish on the halwa .Serve it hot or cold taste great .

This would be my entry for the Regional Cuisine created by Laksmi and this month's host by Richa As Dear As Salt-Punjab Cuisine .

Could anybody guide me on making DAL MAKANI ..


FH said...

WOW!! What great entries for RCI Punjab! Excellent.Worth the wait, eh?:))
Hope immigration thing has smoothed out for you.

DEEPA said...

Immigration is an Ongoing process ashaji ..Never ending for us .Will take its own course of time ...But it fine as of now i am feelling much better said...

Nice Menu!! Love the combination of foods. And methi mattar sounds delicious, I must try that one of these days, especially with fresh peas in the markets now.

Good Luck with the immigration Deepa, I know it can be a long process.


bee said...

deepa, i tried this version of dal makhani and liked it.

it's high in calories, though. hope your immigration woes are over soon.

Saju said...

nice one, I love it all

DEEPA said...

hey kanchana ...thankyou so much .Hope so this immigration stuff goes thru soon .

Thnakyou bee .I will surely try this version of Dal Makani soon .Thks you for your wishes on the immigration .

Anonymous said...

My first time here. All the dishes look good. Gobi manchurian is our favorite. Good luck with the immigration paperwork.

Tee said...

great recipes Deepa! They look absolutely delicious!
I can fully understand your woes as I am also in the same boat...haven't updated my blog for more than a week now. gradually coming out of my frustration now and your recipes have inspired me to get back to my blogging world.
Thanks and good luck!

J said...

Deepa, I'll post my version of dal makhani soon. Nice array of dishes!

Suganya said...

Another 3.. Gal, You are on a roll. I know what you mean by immigration issues. Yeah, it is frustrating.

Richa said...

MMM is one of my favs, looks so yummy :) love the gajar halwa, you sure are on a cooking spree :)thanks!

Roopa said...

yumm looks excellent! look awesome. hope now your immigration is worked out fine.

archana said...

All the recipes look delicious. I have never made Gobhi Manchurian.Would like to try it :)all the best for immigration process :)

ushaprashanth said...

What a mouth watering dishes you have posted!!!!! all are lovely! Great entries for the event!

DEEPA said...

Thankyou saju ..

Gini...Great that you had a first stop at my blog .Please keep visitng ..

Thankyou Tee ...Very true we both need to get out of this boat as early as possible .Its just taking me away from the rest of the world .I shld forget this soon .

Hey jyothsna ...waiting for ur version of dal makani soon ..

suganya ..thks a lot ..will surely come out of this immigration stuff soon ..

roopa and richa ...thks a lot ...

Thankyou roopa and archana for the best wishes on immigration ..Hope it clears off soon ...

Thankyou usha ..Do try it once taste really good.

Sharmi said...

hey all your RCI recipes look and sound great. I liked the methi matar malai. the name sounds so nice.

Raaga said...

Nice recipes. But hey, I didn't know Gobi Manchurian was a Punjabi dish :-)

Viji said...

Your version is so simple and nice Deepa. Viji