Yummy! I love Ghobi Manchurian and everyone i know does too (with the exception of my parents, who loathe the smell of garlic).
So, when i read that Nandita of Saffron Trail had an event where chillies of all sizes and shapes and forms were invited, i decided to bring in my wok,and get going. Actually, no wok.. i have an electric gas and i think the wok would be such a waste..so, i used a huge saucepan.
Here is the break-down of my creation..he he
Veggies and Herbs
Cauliflower - 1 medium, broken in flowerettes
Green Capsicum - 1 medium - dark green ( the darker, the spicier)
Red Onion - 1/2 medium
Green Chillies -12 small
Ginger - 1 medium cube
Garlic - 4 pods
Spring Onion - 1 bunch
All purpose flour (maida)-1/2 to 3/4 cup (use ur discretion)
Salt and Pepper -1/4 tsp each
Red Chilly Powder -1/4 tsp
Sauces and Other
Red Chilly Sauce -2tbls
Hoisin Sauce -2 tbls (you can use Soy sauce too, but hoisin is thicker, so you may want to use more soy sauce for the same effect)
Hot and Sweet Sauce -2 tbls ( use any ketchup you want)
Vinegar - 1 tsp
Oil( no olive oil please)- 2tbls
Dice the capsicum and the onion in medium sized cubes.
Cut the green chilly,garlic and ginger in small pieces, but not small enough to disintegrate in the sauce.
Chop the spring onions finely,both the white and green parts.
Mix all ingredients for the batter and make a thick batter by adding water. The batter must be thicker than the ones we make for fritters.
Meanwhile, heat your oil then dip the cauliflower flowerettes in the batter and deep fry them. Drain them on paper towels.
In a wok or large pan, put in 2tbls of peanut or any oil (not olive oil) and heat the oil to the point where you can see it starts to smoke a little. Add in the ginger,garlic and green chilly in. Fry for a couple of minutes, then add the capsicum and onion and fry in high heat for about 5 minutes.Add in 3/4 of the spring onions, leaving the rest for garnish. Stir in all the sauces and keep frying in high heat. Add in the fried cauliflower, mix well and off it goes to a serving bowl. Add the remaining spring onions for garnish and ta-da...Ghobi Manchurian is ready.
This is my entry to the JFI - Chillies
I know! i am surprised i said it. I think, when we think of salad we associate it as "diet food" or all raw veggies tossed up with some boring vinaigrette. But,not this one.I love this salad and it is a meal in itself and is really yummy. I basically put in stuff i love to eat from the various salads i have eaten and concocted this one up.
For this salad you need.... again, you can substitute with what you like.
Spring Onion - 1 bunch
Peanuts - 1/4 cup
Roma Tomatoes - 2
Halloumi Cheese - 1/4 block (cut in cubes
1 tbls lime juice
1/2 tsp. dijon mustard - u can use what u have on hand
1/4 tsp of salt and pepper each
11/2 tbls olive oil
In a bowl, add the lime juice,salt,pepper and dijon mustard. Whisk well. Then stream in the olive oil while whisking continuously. The dressing is amalgamated and is ready to use.
Dry roast the peanuts and keep aside to cool. I like to use peanuts with skin, but feel free to use otherwise.
Dice halloumi cheese and pan fry it without adding any oil to the pan. The cheese has enought fat to brown up on its own.
Dice avacado and the tomatoes in small chunks. Drop this in the dressing.
Then chop the spring onions and keep aside.
When the peanuts and halloumi are cooled and you are ready to eat, add them to the dressing with the spring onions.
Remember to add the cheese and the peanuts, just when you are ready to eat, as they will lose their crunch if they sit in the dressing.You can sub red onions instead of spring onion. But, in that case, you must add it to the dressing well in advance to benefit the full flavor of the onion.
Note: If you are a vegetarian, when you buy halloumi cheese make sure the ingredients mention vegetal rennett.