Cauliflower and Broccoli Manchurian

Though the Gobi Manchurian is the popular choice, my Cauliflower and Broccoli Manchurian is the one with the special surprise. Yes there’s a surprise in every bite!

This recipe was the result of my effort to make Broccoli Manchurian actually. Now, since my son does not eat Broccoli, I ended up adding Cauliflower too.

I not only created a new recipe but, had only one dish to cook!

The combination of the broccoli and cauliflower in the Manchurian adds a wow factor to the dish. It’s only after a few bites that one realizes this.

Here's the video recipe:

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Cauliflower and Broccoli Manchurian              Serves 4

Ingredients:

Cauliflower florets – 1 cup

Broccoli florets – 1 cup

Green onions – 3 (chopped finely)

Shallots / Baby onions – 5 to 6 (halved)

Capsicum – ½ (cut into chunks)

Garlic – 3 to 4 cloves (chopped finely)

Cornflour – 2 tblsp

White pepper pdr – ½ tsp

Salt – to taste

Oil – for deep frying + 2 tblsp for cooking

Ajinomoto – ½ tsp (optional)

Coating Slurry for the florets

Cornflour – ½ cup

All purpose flour – ½ cup

Red Chili flakes – ½ tsp

Salt – to taste

Water – as needed to make slurry

Sauce Mix

Tomato ketchup – ¼ cup

Green chili sauce – 3 tsp

Red chili sauce – 1 tsp

Dark soy sauce – 2 tblsp

White pepper pdr – ¼  tsp

Water – 2 to 3 tblsp

Cornstarch slurry for the sauce

Cornflour – 1 tblsp

Water – 1/3 cup or as needed

Method:

1.    Blanch the cauliflower and broccoli florets in some salted boiling water. Take care not to cook them completely. Refresh with cold water, drain and keep aside.

2.    Sprinkle white pepper pdr, salt and cornflour over the blanched veggies. Toss lightly to coat them with the dry ingredients.

3.    In a bowl, combine the ingredients for the Coating Slurry, add enough water to make slurry. It should be thick enough to just coat the veggies.

4.    Add the cauliflower and broccoli pieces into the slurry and coat them well. Deep fry the florets coated with the batter till the batter just sets around them. Drain on absorbent paper. Keep aside to cool down.

5.    In a smaller bowl add in the ingredients for the Sauce Mix and combine thoroughly. In another bowl, add in the cornflour and water to make thin slurry for the sauce. Keep them aside.

6.    Deep fry the once fried florets in very hot oil till they are crispy and golden. Drain on absorbent paper.

7.    Heat 2 tblsp of oil in another pan. Add in the garlic, fry briefly. Add in the shallots, capsicum a bit of the spring onions. Stir fry briefly. Add in the Sauce Mix. Bring it to a boil. Add in some of the cornflour slurry to thicken the sauce.

8.    Add water (or slurry) if needed to adjust the consistency. Bring to a boil. Add in the fried florets and quickly toss them in the sauce. Add ajinomoto and spring onion greens. Toss again.

9.    Serve immediately. Sprinkle more spring onion greens on top.

© Rinki’s Kitchen 

Cottage Cheese Patty Sandwich

Who doesn’t like crunchy fried food? This sandwich has an universal appeal and is vegetarian too. The patty is crunchy on the outside but really soft and moist on the inside. The marinade flavours the cottage cheese perfectly.

Readily available ingredients when combined in the right manner can lead to a stunning creation.

The combination of flavours and the different textures provide the perfect bite in this sandwich. Plan it for snack time or convert it into a meal.

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Cottage Cheese Patty Sandwich           Makes about 8 regular

Ingredients:

Cottage Cheese/Paneer – 250 g block

For the marinade

Chaat Masala pdr – 1 tsp

Garam Masala pdr – ½  tsp

Grated garlic – ½ tsp

Grated ginger – ½ tsp

Black pepper pdr – ½ tsp

Salt – to taste

Water – to make a paste

For the onion peppers filling

Bell peppers (red & yellow) + Capsicum – 1 ¼ cup (thinly sliced)

Onion – 1 small (thinly sliced)

Light Soy sauce – 2 tsp

Black pepper pdr – to taste

Salt – to taste

Oil – 1 tblsp

All purpose flour – 1/3 cup + ½ cup

Cornflakes – 1 cup or as needed

Bread crumbs – ¼ cup

Oil – for deep frying

 

For the sandwich

Mayonnaise – ½ cup or as needed

English mustard – as per taste

Sweet chili sauce – as per taste

Lettuce leaves – as needed

Method:

1.    Cut the cottage cheese into rectangular or square blocks about ½ inch thick. Mix all the ingredients for the marinade and make a thick paste with water. Coat the cottage cheese pieces with the marinade and leave them in the fridge for 30 mins.

2.    Heat the oil in a pan and toss the bell peppers and onions with soy sauce, salt and pepper till the veggies are slightly charred. Cook this on high heat. Turn off the heat and let it cool down.

3.    Mix 1/3 cup of flour with water to make slurry. Crush the cornflakes slightly and mix in the bread crumbs.

4.    To make the patty, get the cottage cheese out of the fridge. Keep the slurry, cornflakes and ½ cup of all purpose flour side by side. Take a cheese rectangle and coat it with the dry flour. Dip it into slurry and coat well. Next, put it into the cornflakes – crumbs mix and coat with it. Keep aside. Similarly, prepare the rest of them. Keep the patties in the fridge to chill for 20 mins.

5.    Deep fry the patties till they are golden brown and crispy. Drain on absorbent paper.

6.    Spread mayo on the bread slices. Add some mustard and chili sauce over one slice. Place lettuce leaves over it. Next place some onion pepper filling and finally the crispy patty on top. Cover with the top slice.

7.    Serve with some fries or chips on the side.

© Rinki’s Kitchen 

Vada Pav Recipe with a twist!

Here’s a Vada Pav recipe with a twist! The beautiful buns provide the perfect deception and hide inside them a secret…Vada.

It is so much fun to watch the reactions of unsuspecting people. Though the buns look very interesting and nothing like a pav, the whole combination tastes exactly like the Vada Pav.

A delicious and spicy filling covered in a jacket of crispy gramflour coating is just too good. Baking the buns allows the vadas to remain crispy. These buns are ideal for kids birthday parties or as on the go snack. Well they are good for surprising your folks too!

Watch the video to see how you can make them too.

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Vada Pav with a twist                               Makes 10 to 12

Ingredients:

For the Buns

All purpose flour – 2 cups + a little extra for kneading and rolling

Dry active yeast – 2 tsp

Sugar – 2 tsp

Salt – ½ tsp

Vegetable oil – 2 tsp

Luke warm water – ¾ cup to 1 cup

For the Potato filling

Boiled and lightly mashed potatoes – 5 medium

Oil – 2 tblsp

Mustard seeds – ½ tsp

Ginger (grated) – 1 tsp

Garlic (grated) – 1 tsp

Green chilies (chopped) – as per taste

Curry leaves – 8 to 10

Asafetida/Hing – ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Chaat masala – 1 tsp

Salt – to taste

 

For the Gram flour batter

Gram flour – 1 cup or as required

Turmeric powder – ¼ tsp

Baking soda – a pinch (optional)

Salt – to taste

Water – as needed to make a thick batter

Vegetable oil – for deep frying

Melted butter – 2 tblsp for brushing

Method:

1.    In a bowl add the yeast, sugar, a teaspoon of flour and ½ cup of luke warm water. Mix well and keep in a warm place for 10 to 15 mins.

2.    In a large bowl, take 2 cups of flour, add the salt and oil, mix well. Take the activated yeast and mix it up one more time.

3.    Add it into the flour in two parts and mix with a spoon to combine. Add a little luke warm water if needed to bring it together. Knead the dough on a floured surface till it becomes smooth and manageable. Knead for 5 mins. Apply some oil on the dough and keep it in a bowl covered with cling film. Let it rest for an hour or till it doubles in size.

4.    Heat the oil and add in the mustard seeds. Once they stop spluttering, add in the ginger and garlic, cook briefly. Add in the green chilies and the curry leaves. Saute for a few seconds. Add in the asafetida or hing, coriander powder, turmeric powder and cook on low heat.

5.    Add the potato, season with salt and chaat masala. Add chopped coriander leaves. Mix well and cook on low heat for a minute or two. Keep aside to cool down. Make even sized balls from the potato mixture.

6.    Make a thick gram flour batter by mixing all the ingredients. Drop the potato balls in the batter and coat them evenly. Deep fry the balls (vadas) in medium hot oil till they are golden and crispy. Drain on absorbent paper.

7.    Punch the risen dough and knead lightly. Divide it into 8 equal portions. Roll out each into 4 ½ inch circle. Place a vada in the centre of each and cover it with the dough. Pinch off any excess dough. Use this to make another circle.

8.    Use a small round icing nozzle or a thick straw to cut out circles on the buns. Remove the circles using a toothpick. You will get a polka dot pattern on the buns.

9.    Line a baking tray with silicon mat or butter paper. Place the buns on it with some gap between them. Bake in a preheated oven at 180 °C for 10 to 12 mins.

10. Brush the hot buns with melted butter and serve them hot.

© Rinki’s Kitchen 

Gulab Jamun Pudding Pie ... a fusion dessert!

When fusion is trendy, why not make the most of it and get creative? So, here’s my Gulab Jamun Pudding Pie. A dessert …pie with an Indian twist!

This special dessert has a kheer or pudding filling, custard for decoration and gulab jamun halves as topping. Not to forget the crumbly and buttery biscuit base. Just imagine the magical taste!

Better still you could make it yourself. I have explained every step in this recipe. You will be surprised at how simple the recipe is.

This spectacular dessert can make everyone feel special.

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Gulab Jamun Pudding Pie                      Serves 8

Ingredients:

Gulab Jamun – 5 to 6

Roasted chopped almonds – 8 to 10

For the custard powder pudding

Custard powder (strawberry) – 3 ½ tblsp

Milk (full fat) – 500g

Sugar – 3 tblsp

For the kheer(pudding)

Lapsi/Dalia/Broken wheat – 1/3 cup

Milk (full fat) – 500g

Condensed milk – 1/3 cup

Sugar – 3 tblsp

Green cardamoms – 4  (powdered)

For the pie crust

Arrowroot biscuits crumb/powder – 1 ¼ cups to 1 ½ cups

Icing sugar – 3 tblsp

Butter melted – 6 to 8 tblsp

Method:

1.    Mix the custard powder with 1/3 cup of milk to form a smooth paste. Pour it into the remaining milk and mix it thoroughly. Put the milk on low heat and add sugar. Cook stirring continuously on low heat till the custard thickens.

2.    Take it off the heat and cover the surface with cling film. Let it cool completely.

3.    Wash the broken wheat till the water runs clear. Soak in water for at least half an hour.

4.    Put the milk to heat up in a broad pan on low heat. Drain the broken wheat and add it to the milk. Bring it to a boil. Cook till the wheat looks cooked and the pudding thickens slightly. Pour in the condensed milk followed by the sugar and cook for another minute or two.

5.    Turn off the heat and sprinkle the cardamom powder. Mix well and leave aside to cool.

6.    Mix the biscuit crumbs with the icing sugar. Pour in the melted butter and mix till the texture looks like wet sand.

7.    Take an 8” pie dish with loose bottom. Brush it with butter. Pour the biscuit mix into the pie mould and spread it out evenly with a spoon. Using your fingers, press the biscuit mix into the mould to fit it in. To finish off, use a small bowl with a flat bottom and press on the crust to give it a neat finish. Rest it in the fridge for 15 mins.

8.    Bake in a preheated oven at 180 °C for 10 mins. Take it out and cool completely on a wire rack.

9.    To assemble the pie, sprinkle the chopped nuts over the base. Pour in the kheer/pudding and spread it out evenly.

10. Fill the custard into a piping bag fitted with a star nozzle and pipe two rows of stars along the edge of the pie.

11. Cut the gulab jamuns in half. Arrange 8 pieces of the sweet hemisphere along the inner circle of stars. Put the pie into the fridge to set for 2 to 3 hours or best overnight.

12. Place the pie on a round container (that is less than 8” in diameter) and carefully de mould the pie ring.

13. Cut the pie into 8 pieces and serve chilled.

© Rinki’s Kitchen 

Sarson ka Saag Makki ki Roti

Winter season is the time for indulgence. So, armed with a variety of greens, I gave in to one of my favourite winter specialities. I made sarson ka saag with makki ki roti a few days back.

The combination of the mustard, bathua, spinach and methi leaves is just unbelievable. I usually cook the sarson ka saag in pressure cooker and keep the tadka or the tempering simple. That way the flavours of the greens remain prominent.

Of course it has to be desi ghee for the tadka and to top it all a dollop of homemade butter on the hot saag.

There are several recipes to make this dish…in this video I take you to my kitchen and show you how I make it. I am sure you will be cooking it soon.

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Sarson ka Saag Makki ki Roti                              Serves 6

Ingredients:

For pressure cooking

Mustard greens/Sarson ka saag – 500g

Spinach/Palak – 150 to 200g

Bathua leaves – 75 g

Fenugreek/ Methi greens – 75 g

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chilies chopped – 1 or 2

Salt – ½ tsp

For tempering

Onions (finely chopped) – 1 large or 2 medium

Garlic grated – 1 tsp

Ginger grated – 1 tsp

Desi ghee – 2 tblsp

Turmeric pdr – a pinch

Red chili pdr – 1 tsp or according to preference

Dry mango/Amchur pdr – 1 tsp

Salt – to taste

Corn meal – 1 ½ to 2 tblsp

Garam masala pdr – ½ tsp

For the makki ki roti

Corn meal – 2 cups

Salt – ½ tsp

Hot Water – as required to form dough

Method:

1.    Clean the greens thoroughly, wash and trim them to remove the roots and thick stems if any. Chop up the greens as finely as you can and put them in a pressure cooker. Add a cup of water, salt, ginger garlic paste and cook for 2 whistles. Check and cook for longer if needed.

2.    Mash up the cooked greens with a masher or the back of a ladle till smooth and pulpy.

3.    Heat the ghee in a pan, add in the onions and cook till light golden. Add in the ginger and garlic, cook briefly on low heat.

4.    Add in the turmeric and chili pdrs. Cook on low till the oil starts separating.

5.    Add in the cooked greens or saag. Add in some amchur pdr and salt to taste. Mix it up. Bring that to a boil.

6.    Add in the corn meal and mix it up thoroughly. Use the masher to mash the saag as it cooks, breaking up any lumps of cornmeal that may have formed.

7.    Cook for a few minutes on low heat till it thickens up. Add a little water to adjust the consistency. Sprinkle garam masala pdr on top and mix it well. Turn off the heat.

8.    To the corn meal add the salt and mix to combine. Add hot water a little at a time and mix with a spoon. Once the dough comes together, knead it till it becomes smooth and less grainy.

9.    Divide the dough into 4 parts for large roti or 6 for medium sized ones. Wet the palms with water and shape the dough into thick rounds or rotis by pressing with your palms and fingers.

10.  Smear some ghee on a hot tawa or griddle. Cook the roti for 3 mins on each side on low heat till brown spots appear on it. Next, cook it on the flame flipping sides till it becomes charred at the edges.

11. Serve the hot saag with a dollop of homemade butter and makki ki roti. Don’t forget to have some onions and green chilies on the plate.

© Rinki’s Kitchen 

Baby Brinjals cooked with yogurt

Brinjal and yogurt is a great combination. So when marinated baby brinjals are cooked with yogurt it turns out to be finger licking good.

I have used fresh fenugreek leaves for flavouring as they are in season. The pomegranate seed provides the acidity needed to balance the taste of the brinjals or eggplants.

This recipe also uses water melon seeds to add the richness to the gravy. The use of the same spices in the marinade and the gravy is deliberate and keeps the flavors in harmony.

The baby eggplants cooked with yogurt look so inviting that everyone wants to try them. Even people who do not like eggplants are tricked by it.

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Baby Brinjals cooked with yogurt                          Serves 5 to 6

Ingredients

Baby brinjals – 8 to 9 pieces

Oil – 4 tblsp

Chopped Coriander – 2 tblsp

Garam masala pdr – to sprinkle on top

For the marinate:

Yogurt/Curds – 1 cup (beaten)

Fresh fenugreek leaves (blanched and chopped) – 1 tblsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kashmiri chili pdr – ½ tsp

Turmeric pdr – ¼  tsp

Pomegranate seed/ Anar dana pdr – 1 ½  tsp

Mustard oil – 2 tblsp

Roasted Gram flour/Besan – 1 ½ tblsp

Grated garlic – 1 tsp

Salt – ½ tsp

For the gravy:

Cumin and Coriander seeds – 1 tsp

Left over marinate – as remains

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Kashmiri chili pdr – ½ tsp

Turmeric pdr – ¼  tsp

Water melon seed paste – 1 tblsp

Grated ginger – 1 tsp

Grated garlic – 1 tsp

Sugar – ½ tsp

Salt – as needed

Method:

1.    Mix the ingredients for the marinate to a smooth paste.

2.    Wash and slit the baby brinjals into four such that the stalk remains intact. Spoon  the marinate into the brinjal slits. Be generous. Remove any extra into the bowl and keep it aside.

3.    Leave them aside to marinate for 30 mins.

4.    Shallow fry the brinjals in a little oil. Covering them from time to time. Turning them over to cook evenly. Once cooked completely, remove and keep aside.

5.    Use the same pan for the gravy. Heat 2 tblsp of oil. Temper with the cumin coriander seeds. Add in the dry spices and fry on low heat briefly.

6.    Add in the ginger garlic and sauté for a few seconds. Pour in ½ cup of water. Cook till the oil starts separating.

7.    Thin down the marinate with a cup of water and add it to the pan. Cook on low heat and bring to a boil. Season with salt and sugar. Mix well. Add in the water melon seed paste. Cook till the oil starts separating. Add in a little water to adjust the consistency. Bring to a boil and add in the brinjals.

8.    Let them cook for 1 to 2 mins on each side. Turn them over and drizzle with the gravy. Simmer for a minute. The gravy with become thick and rich. Turn off the heat and sprinkle some garam masala pdr on top.

9.    Sprinkle  with chopped coriander leaves.  Serve hot, with rice, chapatti or paratha.

© Rinki’s Kitchen 

Aloo Gobi Patti Samosa

When cauliflowers are in season, the samosa loves them too! The aloo gobi patti samosa is crispy and delicious.

This phool gobi patti samosa recipe uses precooked strips for the samosa covering. So, the samosa is less oily that the regular ones and you end up eating quite a few of them without realizing.

The flavor of the cauliflower comes through perfectly with every bite. Using only a few spices helps to keep its flavor as the main one. The potato is added to bring everything together.

The strips can be made ahead and stored in the fridge for upto 4 days or in the freezer for upto 2 weeks. Just remember to store them in an airtight box.

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ALOO GOBI PATTI SAMOSA                    Makes 16 regular

Ingredients

For the patti or the covering strips

All purpose flour – 2 cups + for rolling

Salt – ¼ tsp

Oil – 4 tblsp

Water – about ½ cup or as needed

For the filling

Cauliflour / Gobi – 1 ½  cup (small florets)

Boiled mashed potatoes – 3 medium

Cumin seeds – ½ tsp

Asafoetida/Hing – ¼ tsp

Onion – 2 tblsp (chopped finely)

Green chili – 1 or 2 (chopped finely)

Grated ginger – 1 tsp

Coriander pdr – 1 tsp

Garam masala pdr – ½ tsp

Boiled /Frozen peas – ½ cup

Coriander leaves and stalk –  3 to 4 tblsp (chopped finely)

Lemon – ½

Oil – 2 tblsp

Salt – to taste

Mix to a thick paste (Slurry)

All purpose flour – 2 tblsp

Water – about 3 tblsp

Method:

1.    Add the salt and 2 tblsp oil to the flour and mix well. Add in water a little at a time to form a medium soft dough. Knead till smooth. Cover and keep aside for 20 mins.

2.    Divide the dough into 8 parts. Roll out each part into a 5 inch round. Use a little flour if needed.

3.    To stack up the rolled discs, use 4 of them for one stack. Place one disc on your work surface, brush with oil and sprinkle with flour. Smear the flour onto the oil with your hand. Place the second disc over it and repeat with the oil and flour. Finally stack the 4^th disc over the 3^rd. One stack is ready. Similarly stack the remaining four.

4.    Use a little flour to roll out each stack to 10” diameter. Keep flipping over as you roll.

5.    Heat a tawa or a flat pan. Should be large enough for the 10” discs. Place one disc stack on it and cook on medium heat till bubbles appear on it. Flip it over and cook the other side briefly. Flip back to check. DO NOT OVERCOOK. Repeat with the second one.

6.    Get it off the heat and give it a shake to loosen the layers. Let cool slightly. Peel off the layers carefully and keep aside to cool completely.

7.    To cut them into strips, fold in half and trim the rounded edges to get a rectangle. Open the fold and cut in half along the center. You will get 2 rectangular strips from one disc. Store the strips, airtight in the fridge till it’s time to make the samosa.

8.    Heat the oil in a pan, temper it with the cumin seeds and asafetida. Add the onions and cook till lightly coloured. Next add the ginger and cook on low heat for a minute.

9.    Add in the cauliflower florets, season with salt and cook for a minute. Pour in a little water, cover and cook till they are done.

10. Add in the peas, chili and the spices. Mix well. Add in the potatoes, chopped coriander and squeeze of lemon. Mix it up, check and adjust the seasoning. Cook stirring for a minute. Turn off the heat and cool to room temperature.

11. To make the samosas, place a rectangular strip on your work surface. Lift one corner and bring it down to meet the longer side. This will form a triangular pocket. Fill the pocket with the prepared filling. Use the slurry to glue together the open edge.

12. Keep folding the triangle on its side that has the extra strip till all the strip has been wrapped around it. Seal the end with the slurry. Prepare the rest similarly making sure to glue any open ends or corners.

13. Deep fry the samosas in moderately hot oil till crispy and golden. Serve immediately with chutney on the side.

© Rinki’s Kitchen