Showing posts with label dry. Show all posts
Showing posts with label dry. Show all posts
Saturday, March 29, 2014
Paneer Manchurian Dry Restaurant Style
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| Paneer Manchurian Dry Restaurant Style |
Paneer cubes - 2 cups
Diced onion - 1 no
Minced onion - 1 no
Diced capsicum - 1 no
Minced ginger - 1" piece
Minced garlic - 3 cloves
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Red chilli paste - 1 tsp
Ajinomoto - 1/4 tsp
Cornflour - 4 tbsp
Maida / All purpose flour - 1 tsp
White pepper - 1/2 tsp
Salt to taste
Oil required
Chopped spring onions to garnish.
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| Paneer Manchurian |
1. In a bowl combine cornflour, maida, white pepper and 1/4 tsp salt, mix well. Add paneer cubes to this flour mixture and coat well. Deep fry the flour coated paneer pieces in hot oil until golden browned. Drain and set aside.
2. Heat 1 tsp oil in a pan, add diced onion and capsicum. Quickly stir fry on high heat until onion and capsicum retain its crunchiness and set aside.
3. In the same pan heat 2 tsp oil, add minced onion, garlic and ginger, quickly stir fry for a second.
4. Add soy sauce, red chilli paste, tomato sauce, ajinomoto, required salt and sprinkle tsp of water to the pan and stir well.
5. Add the deep fried paneer pieces to the pan and toss well to coat the sauce. Toss paneer manchurian until dry.
Garnish with chopped spring onion greens and serve.
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| Manchurian Dry |
Sunday, February 16, 2014
Wild Eats Dry Rubs
Its great on wild game, but we decided to try it on beef to save our limited supply of wild game for our own recipes. No matter what kind of meat you use, this stuff is great!
John has a variety of dry rubs to try. To order, please visit www.wildeats.com
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Saturday, February 15, 2014
Kathiyawadi Suki Kachori Dry Kachori
Kathiyawdi dry kachori is deep fried crispy balls stuffed with spicy, tangy mixture of gram flour or gathiya flour and lots of Indian spices. This dry kachoris store about a month in room temperature. It can be served with tea/ coffee as well. It can be served without chutney because it’s very spicy and tangy but if u like served with tamarind chutney.
Ingredients:
For Pastry or Pad:
1 cup all purpose flour
2. 3 tablespoon warm oil
3. Salt to taste
4. Water as needed
For stuffing:
1. 1 1/2 cup gathiya/papdi gathiya/sev coarse powder or roasted gram flour
2. 3 tablespoon oil
3. 1/4 cup tamarind pulp
4. 1/2 cup palm sugar or jaggery
5. 1/2 cup water
6. 1/2 teaspoon clove powder
7. 1/2 teaspoon cinnamon powder
8. 1/2 teaspoon asafetida
9. 1 tablespoon garam masala
10. 1 tablespoon red chilli powder
11. 1 tablespoon coriander cumin powder
12. 1 tablespoon sesame seeds
13. 1 tablespoon coriander seeds
14. 1 tablespoon fennel seeds
15. Salt to taste
16. 1/8 cup raisins
17. 1/4 cup cashew nuts chopped
18. Oil for deep frying
1. In bowl add salt, all purpose flour and warm oil and mix well.
2. Add water as needed and knead smooth dough. Cover the dough and leave for 30 minutes.
3. Coarsely crushed the gathiya or sev if you don’t have roast the gram flour until lightly pink.
4. You can take half gathiya and half roasted gram flour also, mix well and use.
5. In bowl mix jaggery, tamarind and water.
6. Heat 2 tablespoon oil in pan, add asafetida and tamarind mixture.
7. Cook for 2 minutes now add all spices and mix well.
8. Now add gram flour or gathiya flour and mix very well.
9. Than add raisins and cashew and sauté this mixture until dry and look like dough.
10. Turn off the flame, Your stuffing is ready.
11. After cool this stuffing make small ping pong size balls.
12. Heat the oil in medium flame, Divide the all purpose flour in same equal portion.
13. Give them a shape a ball and roll each ball into thick puri.
14. Put the stuffing ball in middle, wrap stuffing with puri.
15. Seal the edges and give it a shape of ball.
16. Deep fry 5 to 6 (Balls)kachori in medium to low flame until they turn light brown.
17. Store in airtight container cool and dry place.
Note:
Kachori pad or outer layer is very thick so make thick puri and cover the stuffing. cook evenly kachori, deep frying it over medium or high flame will make small bubbles on its outer layer leaving and inner layer uncooked.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.
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