Ambada - Crispy side dish

Ambada

Ambada is a simple side dish. It can be tried out as an an easy alternate for Bajji/Bonda receipes from South India.

Ingredients
Cabbage -chopped finely (2 cups)
Onion - chopped finely(1 cup)
Gram flour - 3/4 cup
Rice flour - 1/4 cup
Corn flour(Optional) - 2 tea spoons
Red chilli powder - 2 tea spoons
Garam masala powder - 1 tea spoon
Salt - As required
Water - As required
Cooking oil - As required for frying

Procedure
1. Prepare the base batter by mixing Gram flour , Rice flour , Corn flour, Red chilli powder , Garam masala powder, Salt with required amount of water. Mix well till the consistency is that of a thick paste. Add water in little quantities as required or else the mix may become too watery and the cabbage strands would separate out from the mix
2. Add the Cabbage, Onion and Ginger garlic paste to the Mix.
3. Shape the mix into small balls or flatten them like vada and deep fry them in Oil.
4. Drain the oil and serve hot as Side dish with Rice.  This will be similar to pakoda preparation.
Can be taken for tea-time snacks as well.

Enjoy the preparation !


 

Cauliflower/Gobi Manchurian 65/gravy(Home style)

Cauliflower fry/Gobi fry

Ingredients
For the Cauliflower dry
Cauliflower florets - 1 full cauliflower
Gram flour/All purpose Maida - 1/4 cup
Rice flour - 1/4 cup or Corn flour - 4 tea spoons
Red Chilli powder - 2 tea spoons
Turmeric powder - 1/2 tea spoon
Garam masala powder - 1/2 tea spoon
Ginger-Garlic paste - 1/2 tea spoon
Salt - 1 tea spoon (can vary as required)
Water - As required to make paste
Cooking Oil - As required to fry

For the manchurian gravy
Red Onion -1 - chopped into fine pieces
Cooking Oil - 1 tea spoon
Capsicum/Green Bell pepper - chopped into small pieces
Coriander leaves - a few
Green chillies - 4-5 - slit length-wise
Ginger-Garlic paste - 1/2 tea spoon
Tomato sauce - 1 tea spoon
Soya sauce - 1 tea spoon
Garam masala powder - 1/2 tea spoon
Red Chilli powder - 1/2 tea spoon
Salt - as required
Tomato- 1 - cut into small pieces


Procedure
1.Wash the cauliflower florets thoroughly and Cook the florets in water with required amount of salt.
2. Turn off the stove when it reaches about 3/4th cooked stage otherwise the florets would over-cooked and get smashed

3. Remove the florets from the water and place them on tissue paper to drain the extra water.



4. In a dry bowl, mix the All purpose Maida/Gram flour,Rice flour/Corn flour,Red Chilli powder,Turmeric powder, Garam masala powder,Ginger-Garlic paste,Salt into a thick paste by adding a little water.



5. Now dip the florets in this paste and mix well and allow to stay for 30 mins.

6. Heat the cooking oil in a thick-bottom skillet.
7. Fry the florets well till they turn golden brown.

These can be served as such as Gobi 65 dry

Procedure for the Cauliflower manchurian semi-gravy
1. Add a little oil in thick-bottom skillet
2. Add the slit green chillies and fry them.
3. Add the finely-chopped red onion pieces and add a little ginger-garlic paste

4. Add the capsicum pieces and fry till all the ingredients are cooked well.
5. Add Red chilli powder, Garam masala powder, a little salt, Tomato sauce and Soya sauce and saute them well.
6. Add the chopped tomatoes and a fry them. Add a little water towards the end so that all these get cooked well into a thick paste.
7. Add 90% of the cauliflower fried florets prepared using the Gobi 65 procedure
8. Cover the lid and allow it to be cooked for 8-10 minutes under low flame.

9. Uncover lid and stir the contents lightly so that they don't get burnt.
10. Finally add the remaining gobi 65 pieces and mix.

11. Spread a little finely chopped onions and coriander leaves for the final touch.

Server with hot chapathis/Naan. Goes well with Fried Rice, Pulao also.
Happy cooking.