Gobhi Musallam Recipe (Cauliflower)

Cauliflower Mussalam

 Gobhi Musallam (Cauliflower) is a Awadhi Dish. Musallam is a mughal word meaning whole and this dish means a whole Gobhi (cauliflower). This dish was loved by all the nawabs (lords) in North India so if you want to set out a princely treat Gobhi Musallam is the dish for you.

Ingredients:

1.    1 full  cauliflower

2.    2 tsp turmeric powder (haldi)

3.    1 tbsp oil

4.    1 cup grated onions

5.    1 tsp garlic paste

6.    1 tsp ginger paste

7.    1 tsp cumin seeds powder

8.    1 tsp coriander powder

9.    1 tsp chilli powder

10. salt to taste

11. 1 tsp garam masala

12. 1/2 cup tomato puree

13. 1 tbsp chopped coriander

Method

1. Boil the cauliflower in the salted water with 1 teaspoon turmeric powder till half cooked. Keep aside.
2. Heat the oil in a deep frying pan (Kadhai) and add the grated onions and fry until golden brown in colour.
3. Add the ginger paste, garlic paste, cumin seeds powder(jeera), coriander seeds powder (dhaniya), remaining turmeric powder, garam masala, chilli powder and salt, stir for half a minute.
4. Add the tomato puree and cook for next 10 minute (make as thick gravy).
5. Add half cooked cauliflower and cook for 10 minutes.
6. Serve hot and garnish it with chopped coriander and salads.

Chinese Mushroom Manchurian Recipe

Mushroom Manchurian

Mushroom Manchurian is a very tasty Chinese dish that can be served with noodles or fried rice or can be served with paranthas.It can also be used as a starter

Ingredients:

• 200 gm Fresh mushroom
• 1 inch ginger, peeled and grated
• 3-4 cloves of garlic, minced
• 2-3 green chillies, thinly sliced (or as per taste)
• 1/2 tsp pepper powder 
• 2 tsp soya sauce 
• tomato sauce as per test  
• 2 medium  onion chopped in long slice
• salt to taste
• 1 capsicum chopped in long slice
• 1/2  cup  cornflour
• few springs of cilantro/coriander leaves, chopped ( for garnishing )
• 1/2 carrot slice( for garnishing )

Preparation:

1. Marinate mushrooms with soy sauce, salt, chilli powder, pepper powder, and ginger garlic paste, set aside for about 1 hours
2. Take a mixing bowl, add rest of the chilli powder, salt, and corn flour to it carefully because the mixture should not be too thick and mix well.
3. Combine the marinated mushrooms with mixture and mix well till all the mushrooms are well coated.
4. Heat the oil in a pan over high flame, and deep fry the mushrooms in it, for about one minute.
5. Heat a little oil in another pan and fry the chopped green chillies, garlic and capsicum for a minute add soya sauce fay for another 2 min
6. Add the fried mushrooms to it and fry for about one minute add tomato sauce fry for another 1 min
7. Place in a serving bowl and Garnish Mushroom Manchurian with chopped coriander leaves and carrots.

Boneless Fish Curry Recipe

Fish Curry Boneless and Thick

Fish Curry  is made in many ways but this is variation of traditional mustard fish curry with a thick gravy made of boneless fish.Generally Children don't like to eat fish due to many bones but this is easy for children to eat and is one easy recipe that your kids will love

Ingredients:

• 250 gm Fresh boneless fish
• 1 inch ginger, peeled and grated
• 3-4 cloves of garlic, minced
• 2-3 green chillies, thinly sliced (or as per taste)
• 1/2 tsp pepper powder 
• 2 tsp coriander powder 
• 1 tsp cumins powder  
• 2 medium  onion chopped in long slice
• salt to taste
• 5 tsp musted sauce
• 3 medium tomato chopped 
• few springs of cilantro/coriander leaves, chopped ( for garnishing )

Preparation:

1. Marinate fish with musted sauce, salt, chili powder, pepper powder, and ginger garlic paste, coriander powder, cumins powders set aside for about 1 hours.
2. Heat the oil in a pan over high flame, and deep fry the until its golden brown 
3. Placed in tissue paper for removing extra oil.
4. Heat the oil in a pan over high flame, and coped onion fry for 1 minute, add chopped chili and tomato fry unlit onion tomato mix seem like a thick Garvey.       
5. Add fried fish in it cook for next 5 minutes.  
6. Place in a serving bowl and Garnish  with chopped coriander leaves.

Thai Mango Chicken Recipe

Mango Chicken Recipe

This Mango Chicken Recipe is a variation of Thai Mango Chicken that I have cooked in Indian style. This is a combination of Fried chicken and Mango Sauce

(SERVES 4)
Ingredients:

• Half kg chicken breasts, cut into 2 inch-long and 1/2 inch breadth pieces
• 1 spoon of pepper
• 1 spoon of Chilli powder.
• 1/4 cup oil for pan-frying
• 1 cup of corn flour
• Add 1/2 spoon salt (you can change according to your taste )
• 1/4  cup fresh coriander
MANGO SAUCE:
1. 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
2. 1 red chili, de-seeded and diced, OR 1/2 tsp. dried  chili powder
3. 1 Tbsp. rice vinegar (OR white or apple cider)
4. 1+1/2 Tbsp. soy sauce
5. 2 Tbsp. Salt
6. 1 Tbsp.  sugar
7. 1 thumb-size piece ginger, sliced
8. 3 cloves garlic
9. 1/4 tsp. turmeric

Preparation:

1. Wash the chicken pieces. Stir the corn flour ,pepper and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat.
2. Heat a  frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown. Remove chicken from pan and set on tissue paper, or a clean surface to remove oil.
3. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
4. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty enough, add more salt. If too salty or too sweet, add more lime juice or vinegar. Set aside.
5. Take another frying pan set over medium-high heat and add 1 spoon of oil heat for a minute then add garlic and ginger and heat for a minute.Add mango sauce bring to a gentle boil, then reduce to a simmer (medium to low heat) and let it simmer for 3-4 minutes
6. Add the fried chicken pieces, gently stirring them in to cover with sauce. Simmer briefly, just until everything is hot.
7. Transfer to a serving dish. Sprinkle with fresh coriander and tomato and serve with Chapatis, Paranthas or Rice

Paneer Lollypop or Drumstick Recipe

Paneer Lollypop

Paneer Lollypop is a vegetarian version of chicken drumstick and looks very much like it. It is starter or snack dish served with ketchup

Ingredients:

• About 200 gms grated Paneer (cottage cheese)
• 1 inch ginger, peeled and grated
• 3-4 cloves of garlic, minced
• 2-3 green chillies, thinly sliced (or as per taste)
• 2 large potatoes boiled
• 1 medium  onion, chopped or grated
• salt to taste
• 13-16 pieces of baby corn
• 2-1/2 tbsp  cornflour
• about 1/4 cup of all purpose flour (maida)
• few springs of cilantro/coriander leaves, chopped

Preparation:

1. Steam the potatoes with the skin.
2. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.
3. Make small round balls of the dough 
4. Now pierce the dough ball with the thicker end of the baby corn.
5. Shape them into drumsticks.
6. Place drumsticks in fridge for 1/2 hr ( this will help you while frying as dough will not break)
7. Heat cooking oil in frying pan
8. Fry each drumsticks one by one, make sure it is evenly browned on all sides.
9. Wipe with tissue paper to remove  extra oil
10. Serve with ketchup or chatni

Chicken with Mango Sauce (Dry) Recipe

This is just a variation of my Mango Chicken Recipe in which i have just used the same ingredients with a different presentation. This can be used as a starter or a snack when you will eat this you will find the juicy, spicy with the mango and chicken taste together.

Ingredients: 

Please refer my Mango Chicken Recipe post

Preparation:

1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
2. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty enough, add more salt. If too salty or too sweet, add more lime juice or vinegar. Set aside.
3. Wash the chicken pieces. Stir the corn flour , pepper and salt together and half of mango sauce and place in a mixing-type bowl and prepare a batter
4. Add the chicken pieces and turn or gently stir them to coat from the batter
5. Heat a  frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown. Remove chicken from pan and set on tissue paper, or a clean surface to remove oil.
6. Take another frying pan set over medium-high heat and add 1 spoon of oil heat for a minute then add garlic and ginger and heat for a minute.Add mango sauce bring to a gentle boil, then reduce to a simmer (medium to low heat) and let it simmer for 3-4 minutes
7. Transfer to a serving dish with both chicken and mango sauce Sprinkle with fresh coriander and tomato and serve as a starter or snack.