Monday, August 29, 2016

Cabbage koftha manchurian

Cabbage koftha manchurian is my own version of fried kebab in a sweet and sour sauce.
Manchurians become our favorite during cold weathers. I make it as surprise treat for my hubby dear on weekdays. My hubby likes this fried cabbage koftas , just like pakoras along with tea. So I use the left over pakoras (koftas) for making the manchurian.
Click to see my Gobi manchurian also.
In this post I have used various kitchen appliances. I am showing a glimpse of them for my readers. Indian cooking needs lot of chopping, which makes the cuisine a time consuming one. But by using various chopping equipment, we would discover the joy of cooking inside our kitchen. Go through the following pictures and start collecting your own range of equipment for your kitchen.

I have used the vegetable chopper in kitchenaid mixer attachment to shred cabbage.

Cook the shredded cabbage with channa dal

Cooked channa dal, cabbage with turmeric powder

Chopped bell pepper (using Vidalia chopper from Bed Bath & Beyond )

Mincing the ginger, garlic using a vegetable chopper (Rival brand from Walmart).
Manchurian sauce before adding tomato sauce, hot sauce and hot water.

Fried cabbage koftas

cabbage kofta manchurian is ready !

For deep frying:
Cabbage - 3 to 4 cups (shredded) (300 gm)
channa dal - 3 tbsp
besan flour - as per need (1 cup)
salt - to taste
pepper powder -  1 tsp
turmeric powder - 1/2 tsp
curry masala powder - 1 tsp
Oil - to deep fry

For the manchurian sauce :
ginger - 1 inch
garlic - 5 cloves
green bell pepper - 1
scallion / spring onion - 1 small bunch
cilantro - few
dark soy sauce - 2 tbsp
salt - to taste
finely chopped green chili - 1
tomato sauce - 2 tbsp
corn starch  / AP flour - 2 tbsp 
Sesame oil - 2 tbsp + 1 tbsp

Step 1:
Shred the cabbage into small pieces. We can use a knife and cutting board like the traditional way or try using a Kitchenaid shredding attachment, just like I have used. Believe me, the vegetable choppers come handy for recipes like this.
In a cooking vessel, add 1/4 cup water. Add the channa dal and start cooking it, while we shred the cabbage. After it is almost cooked, add the shredded cabbage, turmeric powder and cook till all the water gets absorbed (less than 2 minutes). It should be tender crisp not mushy. Keep aside.
Step 2:
Add all the items given for deep frying (except oil) and cooked cabbage.
Mix well. Make small balls of amla size (key lime size).
Step 3:
Heat enough oil. Deep fry the cabbage koftas till crispy.
Take out and keep on paper towels to drain oil. You may be wondering if we can bake them instead of frying. I have tried it, but it tasted different. So I prefer deep frying for this recipe.
Step 4:
In a separate wok, heat 2 tbsp sesame oil. Add minced ginger garlic.
Saute well. Then add bell pepper. Saute well.Take these out.
In the same wok, add 1 tbsp oil.
Put the AP flour or corn starch and fry in low heat till raw smell goes off.
Add 1/4 cup water, soy sauce, tomato sauce, hot sauce, salt. Bring to a boil.
Then add the sauteed items. Mix well.
Keep aside.
Step 5:
Almost before serving (up to 1 hour earlier or lesser), add the fried cabbage kofthas.
Mix well with the sauce.
Garnish with finely chopped green chilies, spring onion, cilantro.

Cabbage kofta  manchurian is ready ! 

Serving suggestion:
Serve as side dish with fried rice, briyani, roti.

We can freeze the fried koftas for later use (just like burger patties). Do not microwave for long time to defrost. I would suggest keeping them in room temperature for 2 - 4 hours before cooking (instead of microwaving).

Saturday, August 20, 2016

Unripe banana poriyal (வாழைக்காய் பொரியல்)

Green unripe plantain (வாழைக்காய் ) is included in many ethnic cuisines. South Indians cook this banana in many ways.  One of the easiest ways is making a poriyal. Any poriyal (a stir fry) requires very less oil and can be cooked quickly too.
In Tirunelveli, most of the poriyal recipes would ask for 'steam cooking' or 'par boiling' the vegetable before tempering. My amma used to make this in a single step....she would just temper the vegetables and cook them in the same frying pan. 
But I always make this in Tirunelveli saiva samayal method, which I learned from our Rukmani aunty. I adapt this method, because I temper all of  my dishes (like sambar, rasam) one by one using the same kadai while cooking and finish off with this poriyal.  Try this and enjoy !
Vazhaikkai poriyal (வாழைக்காய் பொரியல்)

Cut the vazhaikai into 1 inch squares (approx)
I use this banana (Thai banana) for cooking purpose (from my file photos)
Green unripe banana - 2
red chili powder - 3/4 tsp
turmeric powder - 1/2 tsp
cumin - 1 tsp
salt - to taste (1 tsp)
Coconut oil - 1 tbsp
mustard - 1 tsp
urid dal - 1 tsp
hing - a tiny pinch
curry leaf - 1 sprig
red onion - 1 (small)
dry red chili - 1 
shredded coconut - 2 tbsp

Wash and clean the banana. Scrub and remove the outer skin mildly. We can remove the skin completely but I prefer to keep the skin on.
Cut it into small cubes. Put it in water immediately to prevent it from oxidation (color change).
Pour 4 cups of water in a sauce pan.  Bring it to boil and cook the chopped banana tender crisp (it should not be mushy, but cooked well). Drain water. Add salt, turmeric powder, chili powder, cumin to it and mix well. Keep the cooked banana mix aside.
Heat coconut oil in a wok. Add mustard seeds, urid dal, hing and let mustard crackle. As soon as urid dal turns mild pink, add cut dry chili, curry leaf, chopped onion and fry till onion turns soft (not brown).
Add the cooked banana and stir well. Cook covered in low heat for 1 minute. Sprinkle shredded coconut, mix well and switch off.
Vazhaikkai poriyal is ready!

Serving suggestion:
Serve as side dish with sambar, rasam and rice.

Time taken:
Preparation: less than 10 minutes
cooking : 10 minutes