Microwave Gobi manchurian-low fat recipe

Try this recipe the next time your friends come over ,they will never know the difference and you can laugh about it once the party is over or- maybe even share the recipe.This idea sparked when I was making onion fritters in the microwave...which I do a lot ,by the way (if you want the recipe :microwave onion/pakora/fritters/pakoda) ,so I tried cauliflower manchurian and they turned out to be a hit hit hit!. Here I have replaced corn flour or corn starch with all purpose flour,cause I'm not a big fan of the former,but if you have corn flour and want to add it instead, then use it by all means .
following is the recipe:
Ingredient :
For the fritters-
cauliflower: 1 head cut into florets
all pourpose flour:1/2 cup
besan/chickpea flour:1 tbs
water: 1/2 cup
red food color:few drops
oil : to spray

For the sauce-
soy sauce:1/2 cup
tomato ketcup: 1 tbs
garlic :crushed and chopped 4 to 5 big cloves
ginger:about an inch freshly grated
green chilies :1 or adjust to taste
green bell pepper:1/2 cut lengthwise
salt and pepper: as needed
jalapeno sauce : few shakes if required
water: as required
oil: 1/2 tsp(use pure sesame for best flavor )

For the all purpose flour paste ratio:
1 tbs of flour to 3 tbs of water

• Start by washing your cauliflower and cut them into bite size florets,
• add 1/2 a cup of water to this and microwave until they are par-cooked ,this may take anywhere from 4 to 6 minutes.drain the excess water and keep aside .
• now lets prepare our batter ,in a bowl combine 1/2 a cup of all pourpose flour,and 1 tbs of chickpea flour,season with salt and pepper.
•  mix everything well and make a thick paste using a little water.
• add few drops of red food color if desired and keep aside.
• layer a microwave safe dish with parchment paper and spray with a little oil
• now dip the florets one by one into the paste and arrange on the dish, spray some oil on the top too
•  microwave until cooked ,flip halfway, this may take 8 to 10 minutes according to your microwave setting.
• meanwhile in a pan heat 1/2 tsp of pure sesame oil 
• add chopped fresh garlic,freshly grated ginger,green chilies accorning to taste and green bell peppers
• saute well and add 1/4 cup of low sodium soy sauce 
•  1 tbs of tomato ketcup,mix everything well.
•  give some good shakes of jalapeno sacue if desired ,for an "extra spicy manchurian" .
• add 1/2 cup water and the paste of  all pourpose flour to thicken the sauce,
• mix well and cook for another 5 minutes ,
• finally add the florets in and coat well with the sauce .
• serve warm with your favorite rice or just enjoy as is .

This recipe is great for starters,also you can adjust the consistency of the gravy by adding little or more water to the sauce .
Here is a quick video tutorial:

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stuffed pita pockets recipe

Easy breakfast or brunch this recipe can be made in a jiffy for curbing hunger pangs that attack unknown.

Makes 2 servings (3 each )
Ready made pita pockets : 6
eggs : 2 (can substitute potatoes for veggi or vegan version)
onion: 1 small
carrots:2
capsicum/green bell pepper: 1
red chili powder:1/4 tsp
pepper powder: 1/2 tsp
salt : 1 tsp
cilantro for garnish

• start by heating 1 tsp oil in a pan add the onions,saute till translucent
• add carrots and green bell pepper ,season with a little salt ,cook for few more minutes.
• add in the red chili powder and the pepper powder ,break in the eggs and scramble .
• cook until the eggs are done
• garnish with cilantro 
• warm up the pita either on a griddle or toaster and carefully open up to form a pocket 
• stuff each pocket with about 2 to 3 tbsp of the mixture. 
• enjoy with your favorite sauce .   

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Egg fried rice (Indo-Chinese recipe)

Egg fried rice is a quick way to turn  left over rice into something fancy and flavorful.Fresh cooked rice can be used for this recipe but for best results use day-old cooked rice .



Ingredients :
Eggs- 2
cooked rice - 2cups
mixed vegetables - 1 cup
oil - 1tbs
ginger and garlic, finely chopped  -1 tbs
vinegar- 1tbs
chili paste - 1 tbs
soy sauce - 3 tbs
salt and pepper -according to taste

Recipe :

• crack two eggs and season with a little salt and pepper ,beat well.
• Heat a non-stick pan and scramble the eggs.keep aside .
• In a wider pan heat about 1 tbs of oil and saute the finley chopped ginger and garlic.
• next add the chopped vegetables and saute for few more minutes .
• add  rice and mix everything well.
• season with 1 tbs of vinegar,1 tbs of chili paste and 3 tbs of soy sauce 
• add the scrambled eggs and finally season with salt and pepper. 

Serve warm with curry or sauce.

Here is  a quick video tutorial :

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Pineapple rasam recipe

 Rasam is a south Indian soup often served for lunch or dinner as the second main course .Pineapple rasam is an exotic and aromatic variety popular in many region.

Ingredients:

For Rasam

toor dal boiled: 1/2 cup

tomato:1 medium size

pineapple sliced:1 cup

green chilies slit:3

garlic pods: 4

curry leaves:few

turmeric powder: 1/2

rasam powder:1 tsp (click homemade rasam powder for recipe)

salt for seasoning 

jaggery- 1 tsp

coriander for garnish 

For Tempering :

Ghee- 1 tsp

Mustard seeds- 1tsp

curry leaves -few

cumin seeds- 1 tsp

asafetida-1/2 tsp

• Start with one cup of sliced pineapple ,add half the quntitiy to a blender and make into a paste. keep aside .
• In a deep pan bring about 2 cups of water to a rolling boil to this add tomatoes, add cooked toor dal and the remaning pineapple slices.
• add crushed garlic pods,slit green chilies and few curry leaves.
• Add in turmeric powder and rasam powder. cook everything for about  15 minutes until the pineapple slices are done .
• Season with salt and add the pineapple puree at this stage cook for another 5 minutes.
• Heat a separate pan for the tempering .melt some butter add mustard seeds,cumin seeds ,little asafetida and few curry leaves .transfer this to the rasam and mix well.
• finally add about 1 tsp of jaggery and turn off the heat .
• garnish with corriender and we are done. 

Here is a quick video tutorial

This delicious and aromatic  rasam also is known to be excellent for digestion so it serve hot with steaming cup of rice or just enjoy as a comforting soup.

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Tandoori chicken recipe

Tandoori chicken is traditionally made in tandoor - a clay oven but it taste equally great if baked or broiled with a tantalizing  marinade .lets have a look at the ingredients :
For 3 servings:

•  chicken -3 piece (leg and thigh)
• turmeric- half a tsp 
• salt and pepper -as per taste
• freshly ground ginger garlic paste - 1 tbs

For the marinade:

• 1 cup thick yogurt(greek yogurt will work best)
• 3 tsp of tandoori masala powder(click tandoori masala  for a easy recipe)
• salt as per taste 
• red food color 

Recipe :

Preparing the chicken

• start by gashing the bird for the penetration of marinade.
• coat the meat with 1 tsp of turmeric and wash well.The anti bacterial properties of turmeric helps sanitize
• season with salt and pepper powder rubbing it well on the chicken
• add ginger garlic paste and massage it into the meat

preparing the marinade

• In one cup of yogurt add 3 tsp of tandoori masala powder 
• add salt as per taste keeping in mind that the chicken is already been seasoned .
• add 3 drops of red food color and whisk every thing well
• pour the marinade over the meat and coat thoroughly.
• refrigerate for a minimum of 4 hrs or overnight .

Cook the chicken pieces for 30- 40 min on broil and serve with your favorite side dish .

Here is a quick video tutorial:

Notes: 

1. This recipe is perfect for freezing in ziplock bags for... those lazy nights .
2. adjust the heat by reducing the pepper powder while seasoning as the tandoori masala will be hot.

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