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Saturday, 19 April 2014

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Source(google.com.pk)

This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is easy to prepare and tastes incredible.

Recipe will serve 4.

Ingredients:

2 small firm tomatoes

8-1/2 inch long English Cucumber pieces

Sprout Topping

1/4 cup moong sprouts

1/2 teaspoon oil

¼ teaspoon cumin seeds

1 teaspoon minced ginger

1/8 teaspoon black pepper

1/4 teaspoon salt

Few drops of lemon juice

1 tablespoon of water

Cream Cheese Topping

2 tablespoons cream cheese

½ teaspoon minced ginger

1/4 teaspoon salt

Pinch of black pepper

1 teaspoon finely chopped cilantro or dill

Method

Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.

Prepare cream cheese topping by mixing all the ingredients. Set aside.

Cut tomatoes in half and scoop out the seeds creating hollow bowls.

Take cucumber slices and scoop out the seeds, creating small bowls.

Fill all tomatoes and 4 cucumber slices with moong sprouts.

Fill the remaining 4 cucumber slices with cream cheese filling.

Serve and enjoy!

How to make sprouts

Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.

After soaking moong, it will double in volume.

Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.

Serves 4

Gobi (Cauliflower) Manchurian Recipe by ManjulaIngredients:

20 cauliflower pieces cut into medium size florets

For Sauce

2 tablespoons oil

1 tablespoon ginger paste or finely shredded ginger (adrak)

1 green chili chopped

1/4 cup celery finely chopped

2 tablespoons red chili sauce

2 tablespoons soy sauce

1 tablespoon vinegar

2 teaspoons tomato paste

1/2 teaspoon sugar

2 teaspoons corn starch or arrow root powder

Approx. ½ cup water

For Batter

1/3 cup all purpose flour (plain flour, maida)

3 tablespoons corn starch or arrow root powder

1/2 teaspoon salt

1/8 teaspoon black pepper

Approx. ½ cup water

Method

Mix the corn starch with water and set aside.

Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).

Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.

Sauce is ready, set aside.

To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).

Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)

Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.

Repeat this process for the remaining cauliflowers.

Fold fried cauliflower/ gobies into gravy and serve hot.

Notes

Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.