Friday, April 28, 2017

Kadgi Manchurian/Tender Jackfruit Manchurian/ Gujje Manchurian

My dad always told me that (Ram Lunch a restaurant in Mangaluru) sold Chakko ( a Konkani delicacy) in name of gujje Manchurian and I always laughed as I didn’t see it myself ;) , I always wondered how this manchurian would taste!
 Now I can say it’s just wonderful. The combination of traditional veggie in a indo chinese gravy is just awesome. This was made when my parents got me a tender jackfruit for us. I got very good reviews about my dish from family and friends so it had to take place in our blog J.
"Tender Jackfruit/Kadgi Manchurian" Required Ingredients and preparationprocedure,given here. Try it  yourselves  and give your valuable opinion.

Here is the recipe for Kadgi/Tender Jackfruit/gujje manchurian :
1.Raw Tender  Jackfruit  -1 cup cut into bit sized chunks
2.Onion- 2 finely chopped
4.Ginger and garlic chopped - 1tsp
5.Green chilies  -2 -3 cut into slits
6.Soya sauce -1tsp
7.Redchilly sauce -1tsp
8.Tomato sauce -1tsp
9.Vinegar- ½ tsp
10. Salt to taste
11. Cornflour -2 tsp
12.Spring Onion greens- 2 tbsp

For the batter: *check notes
Maida 1 tbsp
Rice Flour – 2 tbsp
 Cornflour= 2 tbsp
Gramflour -2 tbsp
  Salt 1/2tsp
Red chilly sauce 2tsp
Soya sauce 1tsp
Ginger and Garlic paste 1tsp.

1. Steam cook jackfruit chunks until cooked(but make sure it is not mushy). You can even pressure cook it without adding water to the jackfruit just for one whistle.
2. cool the tender  jackfruit chunks.
3.Dip the pieces in the batter and deep fry till crisp,drain on kitchen tissue.  
4.Heat a deep pan on high heat add 1 And 1/2 tsp oil
5.Add chopped Ginger and garlic immediately and sauté.
6.Add chopped onion,and green chillies. Add salt so that onions cook quickly.
7.Mix well and fry until raw smell is gone.
9. Add Green chilly sauce ,Soya sauce and add tomato sauce
10.Take 2 tsp Cornflour mixed with 4 tsp water and add to it and stir quickly add the fried jackfruit pieces and sauté for 2 minutes on high flame.
12.Switch off the flame.
14.Garnish with spring onion leaves. Enjoy

This is my secret of making the manchurian batter. Adding the sauces to the batter makes the fried pieces more tastier.
You can even add green chilli sauce instead of red chilli sauce.
Make sure you cook the jackfruit pieces, in case you don’t cook the jackfruit pieces will not absorb the sauces easily.
Till Next post, 
Happy Cooking,

Monday, April 24, 2017

Baby Corn Tikka - Tawa Method, served with Dahi Pudina Chutney

Baby corn tikka is one such starter which is loved by almost all. How about making it on Tawa? Believe me it’s one of the easiest method to make it. I pack this for my daughters snack box and she relishes it just like we do.
Let’s see how to make it
Ingredients :
Baby corn - 10
Corn flour - 2 tbsp
Kashmiri Chilly powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Coriander seed powder - 1/2 tsp
Chaat Masala – 1 tsp

1.       Firstly take 2 cups of water and heat it. Add washed/peeled baby corn and blanch it just for 2 minutes.
2.       Drain it and run under cold water, keep aside for later use.
3.       Mix the corn flour, chilly powder, garam masala, cumin powder, coriander powder and chaat masala all together in a bowl.
4.       Now apply this batter on the baby corn and leave it aside in a closed bowl for at least half an hour(I normally leave it for 2 hours) .*check notes.
5.       Now keep them on the dosa pan and roast it by smearing oil on top  it. Keep turning the baby corns so that all the sides get roasted evenly. Serve it hot with a dahi pudina chutney.
Baby corn tikka is ready to eat. :)

 Dahi Pudina Chutney 

1) 1/2 cup fresh mint leaves
2) 1/2 cup fresh cilantro/coriander leaves
3) 250 grams/ ¼ th cup hung curd.
4) 2-3 green chilies (moderately spicy)
5) 2 cloves of garlic
6) ¼ th tsp roasted cumin seeds powder/bhuna jeera powder
7) 1 tsp salt
8) pinch of black salt

1) In a grinder jar put mint leaves,Coriander leaves, garlic,Green Chilies.
2) Grind these ingredients into a fine paste(Try not to add water, in case needed add just a tbsp).
3) Whisk the hung curd in a large bowl.
4) Now add green chutney to whisked curd. Add roasted cumin seeds powder, black salt and salt.
5) Mix all the ingredients evenly.
Serve with Tikka.

If you are going to pack it for your kids/or even your tiffin box then you can do the process 1-4 i.e apply masala to the blanched baby corns and refrigerate it. Next morning you can tawa roast it. This way you will not run out of time.

Do try and let me know how you liked it.
Till then,
Happy Cooking,