gettogethers · Recipes · snow · sunday

Being an indian cricket fan …..

….. means to never watch a match alone, but with friends and the company of chai and pakodas; as the insecurity of the fans is hit for a toss with team-india’s consistent inconsistency! I bet the commentary is rubbing off on me, having sat glued to willow tv screening since 5 am!

Nevertheless, we had been presumptuous like dhoni and company today and had an early dinner celebs for an impending match ending in an unbelievable anti-climax… At least the good decision out of that was to not be over-confident, important lesson which I hope the men in (light)blue have also learnt! So this is the dinner that came undone – must warn, some photographs may not appeal the vegetarian-strict. So browse at your own risk!! ๐Ÿ™‚

Pepper Chicken

 

Chicken Biriyani, Peas pulav, gobi manchurian, shahi paneer, chilly chicken, chicken tandoori.
shahi paneer

 

Gobi Manchurian

I am going to leave you with the gobi manchurian recipe, which is borrowed from my mother-in-laws recipe treasures, with a few changes. The pics arent very well taken, for when you are racing against time to cook a feast, you sort of lose it when the pictures don’t turn up nice and give up midway (incidentally again a team-india trait!)

Here goes –

Ingredients –

  • Cauliflower – 1 large
  • Capsicum – 1 large
  • Garlic – 10 to 12 cloves
  • Spring onions – a bunch ( optional)
  • Soy sauce – from any regular chinese or indian store
  • A paste ofย  – roasted 6 to 8 garlic cloves and 2 or 3 red hot haberno peppers ( also called chinese capsicum)
  • Corn flour – enough to make batter for cauliflower marination and 1 Tbsp for gravy making

Procedure –

  • Make the cauliflower marinade, similar to how you would make for pakodas or bajjis, with corn flour, a dribble of rice flour and cayane pepper according to spice level, all mixed to a thick pasty consistency. Dont let the marinade sit for more than 30 minutes.
  • Dice the garlic cloves and capsicum very fine.
  • Deep fry the cauliflower florets. While that i getting done, saute the diced garlic and capsicum in oil. As the saute is almost done, add 1 tsp of soy sauce and garlic+haberno paste.
  • While this mixture cooks, prepare the gravy with 1 Tbsp of corn flour and 2 cups or less of hot water, depending on the amount of cauliflower florets.
  • Add this gravy to the sauteed capsicum and garlic medley. Add salt. Let it simmer to a boil. Ensure the cauliflower is all fried and done by the time this gravy starts to boil.
  • No sooner does the gravy boil and starts to show signs of thickening, remove it from the burner. Plop the fried cauliflower to it. sprinkle with chopped spring onions.
  • Server after 5 to 10 min, to give the gravy enough time to soak into the cauliflower and thicken further.
  • Enjoy with egg fried rice or jasmine rice. We had it with regular peas pulav!
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