Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Gobi Manchurian

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 Gobi Manchurian Recipe 



Method

1- To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.

Saute for 1 minute until ginger-garlic start changing color.

2- Then add the chopped onion, green pepper and scallions.

3- Cook for high heat for around 3 minutes.

4- Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.

5- Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.

6- Drain water and place florets on a paper tissue. Pat dry each individually.

7- To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.

Form a smooth, free-flowing batter. It should not be too thick or thin.

8- Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.

9-  Drain off the excess batter and carefully drop florets into the hot oil.

10- Fry on medium heat for 6 to 7 minutes, until crispy and browned.

11- Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).

12- Toss to combine until all the florets are well coated with the sauce.

Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is!


Ingredients

For the sauce

  • 1 tablespoon avocado oil or any oil of choice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1-2 green chilies chopped
  • 2 stalks celery chopped
  • 1 small red onion chopped
  • 1 medium green pepper chopped
  • 2-3 stalks scallions chopped
  • 2 tablespoons soy sauce I used 1 tablespoon regular and 1 tablespoon dark soy sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or any hot sauce adjust to taste
  • 3/4 teaspoon sugar
  • 1/8 teaspoon white pepper powder
  • salt to taste, if needed

For the cauliflower florets

  • 1 small head cauliflower cut into medium size florets, around 2.5 cups cut cauliflower florets
  • 6 tablespoons flour
  • 4 tablespoons cornstarch
  • 1 teaspoon ginger garlic paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper powder
  • water to form a flowing batter, around 1/2 cup + 2-3 tablespoons
  • oil for frying, I used avocado oil.



  • Instructions:

  • To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.
    Saute for 1 minute until ginger-garlic start changing color.
  • Then add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.
  • Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.
  • Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.
    Drain water and place florets on a paper tissue. Pat dry each individually.
  • To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.
    Form a smooth, free-flowing batter. It should not be too thick or thin.
  • Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.
  • Drain off the excess batter and carefully drop florets into the hot oil.
    Fry on medium heat for 6 to 7 minutes, until crispy and browned.
  • Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).
    Toss to combine until all the florets are well coated with the sauce.
  • Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is.
NotesIf you want to make Gobi Manchurian with gravy: add 1 cup water to the sauce. after adding all the sauces (soy sauce, ketchup etc.). Then in a small bowl, whisk together 1 tablespoon cornstarch with 3 tablespoons water.
Add the cornstarch slurry to the gravy and stir. Let it simmer for a minute or two, the gravy will thicken. Add florets and serve.

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