.....From My Palate

Bhawana

Baked Gobi Manchurian

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Baked Gobi Manchurian

  • 1 medium. Cauliflower clean and broken into big florets
  • 1 small piece of Ginger finely chopped
  • 4 pods of Garlic finely chopped
  • 3 tbsp. Corn flour
  • 2tbsp Shan BBQ Mix

For The Sauce:-

  • 1 small Onion chopped
  •  1 small Green Pepper cut in cubes
  •  2tbsp Oil
  •  2tbsp Tomato Sauce
  •  2tbsp Soy Sauce
  •  Salt To Taste.
  •  1tbsp  Corn Flour
  •  Garlic chopped to taste
  •  Ginger Chopped to taste
  •  Spring onions chopped

Method

  • Boil big pot of water with salt, soak florets in boiling water for 5 minutes.

  • Drain, and pat dry on kitchen towel.
  • Mix the remaining ingredients and make a batter little thick in consistency.(mine was little thin by mistake and took lot more time in baking)
  • Mix florets in a batter, and transfer it in a baking dish

  • Bake it in a very hot oven at 400 F for 15 minutes.
  • Turn and toss the florets in between for even baking

  • This is how it looked after baking.

(Frying give that extra taste and crispness but baking gives guilt free eating)

For the Sauce-

  • Heat oil in a stir fry pan and add ginger, garlic, crushed red chili, fry for 30 seconds.
  • Now add onion ,pepper and tomato sauce.
  • Stir fry for 2 minutes. (use water if needed)
  • Add soy sauce, salt & corn flour mixed with a cup of water.
  • Simmer till thick.
  • Add baked Cauliflower & toss till well coated.
  • Serve hot garnished with spring onion.


OOPSS….CAN’T RESIST………..

This Recipe goes to Dear Hima of SnackORama event Sunday Snacks.

Thanks for making our Sundays special and colourful.

The baked Gobi Manchurian also goes to Dear Divya of Dil se to participate in Diet Food Event.

Thanks For Hosting beautiful events.

7 Facts about me…Meme

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    Priti of Indian Khana has tagged me for ‘7 Facts about me’. Thanks Priti, for tagging me…:)Thank U Dear, for making me aware and really think abt 7 facts about me.

    Here are the rules for “7 Facts about me”—

    (a) List these rules on your blog.

    (b) Share 7 facts about yourself on your blog.

    (c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

    I love my son Maanav very very much. After being a mother I got to know how our love for our children is free from any expectations or anything in return.

    After being a mother I love and respect my mother all the more. Now i realise how i always take her for granted and she happily makes all my wishes come true.

    I am a very boring person until and unless I’m comfortable with whom I am. Once I’m comfortable , Believe me I am fun.:-)

    I respect and cherishes all my relationships, even with my pets. Once u have a feeling in r’ship that’s for treasure.

    I believe in God. I believe in super power. There is some one up there, who is taking care of everything.

    I am a dreamer, and I always dream abt life without any hardships and pain. Life full of happiness and contentment for all. Wow! what a wonderful world for our children.

    I’m still a girl from heart. I still love soft toys, dolls, all girly girly stuff.

    These are the 7 facts about me and now the toughest job.

    I Tag-

    1. Vijaya from http://dailymeals.blogspot.com/

    2. Pragati from http://www.pragatim.blogspot.com/

    3. Ramya from http://nalapagam.blogspot.com/

    4. Rohini from http://www.rohiniskitchen.blogspot.com/

    5. Seena from http://www.salkkaaram.com/

    6. Sagari from http://indianhomefood.blogspot.com/

    7. Yamini from http://guptas-yamini.blogspot.com/

    There is no compulsion or pressure. Take ur own good time and if u already did, send me the link i will like to read and know abt u.

    Thanks

    One Fine Morning…..

    by

    Upma

    Upma For Breakfast

    Ingredients

    • 1 cup Roasted semolina/sooji
    • 1 chopped Onion
    • 2 tsp Oil
    • 1/2 tsp Mustard Seeds
    • 4-5 Curry Leaves
    • 1 tbsp roasted Channa Dal
    • 1 tbsp roasted Cashew nuts(optional)
    • Salt
    • Lime Juice
    • Chaat Masala
    • Chopped cucumber and tomatoes
    • Chopped Coriander Leaves

    Method

    • Heat oil in a pan, add mustard seeds, curry leaves, roasted channa dal, cashews and onion.
    • Saute till onion is brown, now add roasted sooji and 2 and 1/2 cups of water.
    • Add salt and cover the pan and allow it simmer on low heat until it becomes little thick.
    • Sprinkle chaat masala and lime juice.
    • Serve hot with ginger tea garnished with chopped cucumber, tomatoes and coriander leaves.
    • For making it spicy –add chilli pd or green chillies.

    Thanks Vijaya, i made upma after a long time. Somehow it just faded in my memory but ur post refreshed my memory and this is one good start of one fine morning……
    Thanks

    Happy Birthday Mom…

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    Fruit Nut Cake

    Today is my Mom’s Birthday. And this cake is just for my Mom to make her special special day even more special. I love u Mom.

    Fruit Nut Cake

    Ingredients

    • 1 cup all-purpose flour(more for the pan and tutty fruity)
    • 1/2 cup Sugar
    • 3 Eggs
    • 1 Stick unsalted Butter
    • 1 tsp Vanilla Essence
    • 1 cup crushed almonds and walnuts
    • 1/2 cup tutty fruity
    • 1/2 teacup Milk
    • pinch of salt
    • 1 tsp Baking Pd

    Method

    • Sieve the flour, baking pd and salt.
    • Cream the butter and sugar very well. When the mixture is light and creamy add eggs one at a time.
    • Add vanilla essence and finally fold in the flour and add milk when needed, until the mixture forms a dropping consistency.
    • Mix nuts and tutty fruity(mix it with tsp of maida before adding it to mixture).
    • Grease and dust bundt pan, and pour all the mixture in a pan and bake it in a hot oven at 375 until a toothpick inserted in the cake comes out clean, 45 to 50 min.

    • When the cake is done, place the pan on a rack to cool for 5 min, Slice it and serve it with your favorite fruits.

    • Store it at room temprature for 2 days for enhanced flavor.

    Happy Birthday Mom.

    Makki Ki Roti, Sarsoon Ka Saag

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    Makka Ki Roti, Sarsoon Ka Saag

    Makki Ki Roti, Sarsoon Ka Saag Khanne Jo Baithi Aayi Mummy Ki Yaad Love You And Miss U Mumma. This used to be our favorite meal during winter.

    Sarsoon Ka Saag

    Ingredients

    • 1 bunch Sarson greens
    • 1 bunch Spinach
    • 1 Onion
    • 1 Tomato
    • ginger
    • garlic
    • 2 Green Chillies
    • 2 tbsp Ghee
    • 1 tbsp Oil
    • 1/2 tsp Cumin Seeds
    • pinch of Hing
    • 1/2 tsp Garam Masala
    • 1 tbsp Maize Flour
    • 1/2 cup Buttermilk
    • Salt to taste

    Method

    • Blanch sarsoon and spinach leaves for sometime and puree it later when cool.
    • Grind onion, ginger, garlic, chillies & tomato in a grinder.
    • Take oil in a pan add cumin seeds, hing and onion paste, fry for 2 minutes.
    • Add pureed green and give it a boil. Can add water if its very thick.
    • When it started boiling, make a paste of maize flour and buttermilk and add in to it. Boil it at least for 10-15 minutes.
    • When ready to serve give a tadka of desi ghee and red chilli and Sprinkle garam masala.
    • Serve garma garam with makke ki roti.

    Veg Sushi Rolls

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    Veg Sushi Rolls

    Ingredients (for 30 pieces)

    • 1 1/2 lbs. Asparagus Spears, trimmed
    • 4 tbsp, Rice Wine Vinegar
    • 1 1/2 tbsp Sugar
    • 1 1/2 tsp salt
    • 4 Cups Cooked Short Grain Rice
    • 6 to 8 Nori Sheets (Toasted Seaweed)
    • 3 tbsp. toasted Sesame Seeds
    • 6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)
    • 2 Carrots, shredded

    Method

    • Cook Asparagus in pot of salted boiling water for 3 mins. Drain.
    • Mix Vinegar, sugar and salt in bowl.
    • Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap.
    • Spread 1/2 cup rice , leaving 1/2 inch border along edges.
    • Sprinkle 1 tsp of sesame seeds.
    • Place asparagus just below the center, top with tofu and carrots.
    • Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder.
    • Repeat with any no u want.
    • Chill it up at least for an hour. slice rolls with a sharp knife.
    • Serve with Ginger-Soy Sauce

    Summer Rolls With Ginger Chilli Sauce

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    Summer Rolls

    My Husband has a soft corner for Japanese Cuisine. So knowing his choice, planning his birthday was really easy for me. I’m sharing some of the recipes I made for him on his Birthday. I tried them for the first time, so was equally excited and tensed. He was happy but more than that, was surprised.
    I want to take an opportunity and thank “Vegetarian Times” for helping me with the recipes. It a great magazine for vegetarians.

    Ingredients

    • Rice Paper Wrappers
    • Carrots, shredded
    • Green Onions, chopped
    • Pepper, finely chopped
    • Mint Leaves, chopped
    • Cilantro Leaves, chopped

    Method

    • Mix all the vegetables in a bowl.
    • Dip wrapper in a warm water for few seconds or until it become soft.
    • Place on a paper towel and blot all the excess water.
    • Place 2 tbsp of vegetables on bottom of wrapper.
    • Roll, fold in sides and continue rolling like a spring rolls.
    • Repeat with remaining wrappers any no. u want.
    • Cover and chill up to an hour.
    • Slice each roll in half diagonally and serve with ur choice of dipping sauce.

    Mexican Fiesta – Vegetable Bean Burrito

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    Vegetable Bean Burrito

    Ingredients

    • 1 Packet Whole Wheat Tortillas( I used spinach Tortillas)
    • Lettuce torn in big chunks
    • Tomatoes or ready made Salsa
    • Guacamole
    • Stir Fry Peppers, Onoin, Carrots, Corn
    • Cooked rice with salt and Cilantro
    • Boiled and cooked Beans
    • Cheese Shredded
    • Sour Cream

    Method

    Warm Tortillas in a skillet

    First place some salsa and lettuce in the centre. (I use cabbage but my husband some how miss the presence of lettuce)

    Now add Guacamole. (i’ll share the recipe soon)

    Add Stir fried vegetables.

    Than add rice and beans.
    I use kidney beans. Soak and boil the beans. Mash it little Take some olive oil in a pan, add chopped garlic/ ginger and add beans with 2 tbsp of water Season it with salt and pepper. Add chipotle sause or any hot sause for extra kick.

    Lastly add cheese and sour cream(Oh! i didn’t have that time)
    First Fold the bottom of the tortilla up, than fold one side over (make sure u cover all the filling) and than fold other side in a same way.


    Ummm….Burrito is ready to Serve.

    Mithe Jave– For my Bhai on Raksha Bandhan

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    Mithe Jave

    I’m from north India, from U.P (now from Delhi I must say). Raksha Bandhan is a festival of love , no matter how much we fight with our brothers whole year on small small things , but today is one day we care for each others likeness.
    Mithe Jave is one essential thing we cook on raksha bandhan. Jave is a kind of a small vermicelli. During in months of july and august (before Raksha bandhan) u can see mothers and grand mothers making jave all evening by hand for rakhi.

    This is for you Bhaiya, though i know they are not as good as mummy make it.

    This is my entry for dear Purva and Priti’s Rakhi ~ Thread of Love event. of Purva’s Daawat and Indian Khana.
    Thanks for hosting this precious event.

    Mithe Jave– For my Bhai on Raksha Bandhan
    Author: Bhawana
    Ingredients
    • 1 cup Jave (roasted)
    • 2 1/2 cups of Milk
    • 1/2 cup Sugar
    • 1/2 tsp Cardamom Powder
    • Kishmish, Almonds, Pistachios
    • Few strands Saffron
    • Coconut (shredded) for garnishing
    Instructions
    1. Boil milk and add Jave in the milk with cardamom pd, kishmish, saffron and sugar.
    2. Continue to boil on low heat until it becomes thick and jave are all cooked.
    3. Garnish with almonds, pistachios and coconut.
    4. Serve hot or cold but with lots of love…..
    5. (Jave absorbs milk when cool so make sure to have enough milk left when u switch off the gas)