WTN-Adipil

GOBI MANCHURIAN INGREDIENTS

- 1 medium. cauliflower clean and broken into big florettes.

- 1 small bunch spring onoin finely chopped

- 2 tsp. ginger finely chopped

- 1 tsp. garlic finely chopped

- 1/4 cup plain flour

- 3 tbsp. cornflour

- 1/4 tsp. red chilli powder

- 2 red chillies, dry

- 3 tbsp. oil

- 1 1/2 cups water

- 1 tbsp. milk

METHOD:

- Boil the florettes (cauliflower) for 3-4 minutes in plenty of water, to which add a tbsp. of milk

- Drain and pat dry on a clean cloth.

- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

- Add the salt and spring onions.

- Stir fry for a minute. Add 1 1/2 cups water and bring it to boil.

- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

- Gradually add to the gravy and stir continuously till it resumes boiling.

- Boil till the gravy becomes transparent. Add florettes and soya sauce.

- Boil for two more minutes and remove, serve hot with noodles or rice.

Recipe By: PREM AMIN

Udupi/Udyavar

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GOBI MUNCHURIYAN DRY

INGREDIENTS

- 4 cup cauliflower - separated into small florets

- 2 tsp ginger - minced

(add more if you like ginger flavor)

- 1 tbsp garlic - minced

- 3 tbsp maida (all-purpose flour)

- 2 tsp corn flour

- 1 tsp red chilli powder

- 1/2 tsp white pepper powder

- 2 tsp salt

- 1 tsp soy sauce

- 1/2 tsp vinegar

For Saute

- 1 red onion - diced

- 1 green bell pepper - diced

- 2 green chillies - slitted and cut in halves

- 1 tsp ginger garlic paste

- 3 tbsp green spring onions - finely chopped

- 1 tbsp soy sauce

- 2 tbsp chili-garlic sauce

- 3 tbsp tomato ketchup

- 2 tsp salt (or to taste)

- 3 tbsp oil (for saute)

- 2 cups oil (for frying)

Method

- Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the

water completely and pat dry with a kitchen towel.

- Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic,

vinegar, soy sauce, and ajinomoto in a bowl.

- Make a thick paste and add cauliflower and toss in to coat it with the paste.

- Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper

towel. Keep this aside.

- Now heat 3 tbsp oil in a wide saucepan on high flame.

- Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins

- Once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato

ketchup, chili garlic sauce and salt. Toss everything and mix well for few minutes until

the masala becomes dry.

- Finally add the green onions and lower the heat to low flame. Keep stirring for another

couple mins, then set aside.

- Garnish with chopped coriander leaves

Recipe by : HEMALATHA .B. MENDON

NAVI MUMBAI

PATHRODE Ingredients

1. - Urpel Ari
2. - Puli (tamrind)
3. - Kempu Munchi (Red Chilli)
4. - Thevuda Ere (Arvi/colocaesia)
5. - Sambar Powder
6. - Uppu (salt)
7. - Tharayi (Coconut)
8. - Neerulli (Onion)

PATHRODE Malpuna Vidhana

1. - Surutt urpel ari 4-5 gante neerd nenepodu
2. - bokka arin onthe puli, 2 kempu munchi, ruchik thakka uppu pad-d kadeyodu
3. - thevda iren elya thundu malthudu bandog mix malpodu
4. - bandonu onji elya banaleg pad-d becha malpodu
5. - bandonu pundi malthd thondorid beipavodu
6. - arda gadi tharai,1 neerulli, 4 kempu munchi,1teaspoon sambara,onthe jeerege,ottige kaded,arepunu ,onji topd sari kodipavodu,kodipanaga 1 neerulli thundu malth padodu
7. - beipaina pundin thundu malthd kodipaina arepud mix malpodu,arda gante chawli avare deevodu

There are Different way of doing pathrode, this is one do try.

(Nayana undu ereg spl aad barethni)

Recipe By: pracheth shetty

Ingredients

• 1 cup Maida
• 1 1/2 cups Sour Curds (Yoghurt)
• 6 to 7 Green Chillies – Chopped small
• Chopped Coriander Leaves – a small bunch
• Salt – to taste
• Cooking Soda (Soda Bicarb) – a pinch
• Oil for deep frying

Method:

1. Mix Maida, Sour Curds, Green Chillies, Coriander leaves and salt in a bowl.
2. Store this overnight or in the morning, for about 8 to 10 hours. This will help the flour ferment into a thick gravy.
3. The next day, or in the evening, make medium sized balls and fry in oil in a deep pan.
4. Serve hot with tomato ketchup and tea.

Note: If the flour gravy is too thick – add sour curds. If it is thin, add maida as required.

Recipe by:

Name:HEMALATHA .B.MENDON

Place :NAVIMUMBAI

Thank you

Manpuna vidaana
1)surutt urpel ari 5-6 gante neerd neneth deevodu

2)nenethina arin sanna kadeyodu,ruchikk thakka uppu padodu

3)bokka kadeina bandonu onthe tharai pad-d banaled becha malpodu

4)becha bandonu onthe malla size pundi malthd thondorid deed beipavodu

5]beipaina pundin semeda manett pad- othodu,(becha ,becha pundi othunda seme laik barpund)
semedadye ready

semedadye perdottige thinyare laik aapund

Per malpuna vidaana

1 tharai pered aith per deppodu,bokka bella,oanthe elakki,parnd, pad-d perg mix malpodo


Recipe by:
Name:Pracheth shetty
Place: muchure












Thank you Prachet.

Ingredients:

675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder


How to make mango pickle (kukkuda uppad)?

* Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
* Add sugar and salt and mix well in a large bowl.
* Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
* Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
* Shake the jar at least once a day.

Kori Rotti (Chicken Rotti)

Cooking Instructions :

1. Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

2. oast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

3. Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

4. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.

5. Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.