Gobi (Caulifower) Manchurian

This is one of hubby’s speciality dishes.. he cooks it really well. It’s quick and easy indo Chinese recipe to be eaten with noodles or fried rice.

Ingredients

1 Cauliflower- florets cut into pieces
8-10 garlic pods, chopped finely
1 inch ginger, chopped finely
1 capsicum, chopped
2-3 spring onions, chopped finely
1 cup stock
1 tbsp light soy sauce (according to taste)
1 tbsp green chilli sauce
1 tbsp red chilli sauce
Sesame oil
I tsp cornflour mixed in water

For the batter

3-4 tbsp cornflour
1/2 cup plain flour
1 tsp ginger garlic paste
Salt & pepper for seasoning

Oil for deep frying

Method

1. Mix the batter into a paste, don’t make it to runny, it should be consistent enough to coat the cauliflower.

2. Deep fry the coated cauliflower and set aside.

3. In a pot, heat sesame oil, add chopped ginger & garlic, toss well.

4. Mix in the green, red chilli paste, soy sauce and capsicum. Stir so the capsicum is coated well.

5. Pour in the stock. Let it simmer, depending on the consistency add cornflour mixture if you need to thicken the gravy. Add the caulifower and mix gently so it is coated with gravy.

6. Add chopped spring onions and serve hot.

Roast chicken in a pot

An easy roast recipe cooked in a pot rather than oven. My marinade is influenced by similar spices used in cafreal. The chicken is very tender, moist and simply delicious.

Ingredients

1 medium chicken

2 onions sliced finely

2 potatoes, cut in circles

1 stock cube

Olive oil or butter

For the marinade

1 inch cinnamon stick

3-4 peppercorns

2-3 cloves

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 green chilli

1/2 bunch of fresh coriander

2 tbsp vinegar 

1/2 tsp sugar

3-4 garlic cloves

1/2 inch ginger

Salt according to taste

   

Method

1. Grind the masala and marinate the chicken overnight. Ensure you get the masala under the skin and make slashes underneath the skin. Massage the marinade well into the chicken. 
2. In a pot heat some butter/olive oil and place the chicken breast downwards and cook on low heat. Sprinkle the stock cube over the chicken. 
3. Add the sliced onions. Stir and cover the pot. Let the chicken cook on low heat.
4. After 20 mins, turn the chicken and baste with the juices that have been released.
5. Add the potatoes when the chicken if half cooked. Ensure that you don’t mash them. If they are cooked before the chicken you can remove and add them later whilst serving. 
6. I tend to turn it every 20/30 mins, and keep basting to ensure it’s moist and juicy. A medium chicken on low flame should cook in 1.5-2 hrs, check if it’s cooked by piercing on one side and juices run clear. 
7. Serve the chicken with roast vegetables or side salad.