Rava ka seera(Kerasi)

This is simple and easy to make at home sweet.


Ingredients:

1. 1 1/2 cup semolina rava
2. 1 cup milk
3. 100 grams ghee
4. 3/4 cup sugar
5. 1/4 tsp. cardomon powder
   
6. raisins
7. cashews
8. pinch of food colour(yellow or orange)
   

Method:

Heat 2 tbsp. of ghee and fry semolina rava till it turns brown and gets good smell of ghee in low flame. Keep aside to cool down.

Heat a pan and add milk and bring to a boil and add sugar, boil for 5 minutes in medium flame, Add fried semolina rava and keep stirring till it becomes thick. Add cardomon powder, remaining ghee and food colour and mix well.

Heat a pan with 2 tbsp of ghee and add raisins and cashews(broken into small pieces) and fry for 2 minutes and add to the above mixture and serve hot.

Gobi Machurian (Cauliflower in a Spicy Sauce)

This is one of the most popular recipe and one of the tastiest dish in the Indo-Chinese menu. you get this dish in almost all the restaurants and street sides in Bangalore. when i use to go to Chinese restaurant with my friends in Bangalore, we use to order this Gobi Manchurian with Fried rice, one of the great combination.

Prep time:15 min
Cooking time: 40 min
Serves: 4 as a side
Cuisine:Indo-Chinese

Ingredients:

1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onion finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1 medium onion finely chopped
   
6. 1/4 cup plain flour
7. 3 tbsp. cornflour
8. 1/4tsp. red chilli powder
9. 2 red chillies, dry
10. 3 tbsp. oil
11. 1 1/2 cups water
12. 1 tbsp. milk
13. oil for frying the cauliflower florettes
14. 2 tbsp. soya sauce
    

METHOD:

BOIL the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a paper towel.

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 and pat dry on a paper towel. Keep aside.

HEAT 2 tbsp oil in a pan, add onion and fry till it is render, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onion, stir fry for a minute.

ADD 11/2 cups water and bring to a 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 soy souce. Boil for two more minutes and remove.

Garnish with chopped coriander leaves and spring onions and serve with noodles or fried rice, this is the one in the photo.

Variations: Dry manchurian can be made by omitting the gravy.

MAKE florettes as above and instead of adding water as above, add fried florettes, spring onion and soya sauce at this stage.

SPRINKLE 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.