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Recipes  
  Monsoon Special Recipes 

Mixed Green Pakoda   
Here is your Monsoon special menu............

Preparation Time
40 Min
 
Extent of Difficulty
Easy
     
Recipe Type
Veg.
 
Number of Servings
8 People
 
 Ingredients
1/4 bunch Spinach & Dill (Finely Chopped)
1/4 bunch Methi & Spinach (Finely Chopped)
1 green onion
6 stms green garlic
1/2 cup Gram Flour (besan)
1 tsp.fresh turmeric grated & green chilli paste
1 tsp. salt
1/2 tsp Sugar
3 1/2 cups Gokul Mustard Oil for frying
 Method
 Mix thoroughly all the chopped greens and spices, besan, salt and sugar in a bowl.
 Leave for a few minutes so the salt and sugar draw out the moisture from the vegetables.
 The batter should be thick and sticky so if required add 1 or two tablespoon of water but avoid adding excess water.
    Heat oil in a deep pan. Shape small dumpling with fingers or a spoon and drop  in  hot oil.
    Deep fry them until golden brown in medium flame.
    Serve with a Spicy tomato Salsa.

 
    Vegetable Manchurian  

Preparation time
30 Min
 
Difficulty
Easy
     
Recipe Type
Veg.
 
Number of Servings
5 People
 
 Ingredients
 2 cups Grated Cabbage
 2 cups Grated Carrots
 1 chopped Spring Onion
 2 chopped Green Chilies
 3-4 crushed Garlic Flakes
    2 tbsp corn Starch or Flour

 1 tbsp soya sauce
 Salt to taste
 1 tsp Pepper Powder
 A pinch of ajinomoto
 2 tbsp Gokul Mustard Oil
 Method
 Mix grated cabbage and carrots and squeeze the water out from them.
 Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp.
 Corn starch and add few chopped chilies and little salt to it.
 Make small balls (like koftas) of the mixture.
 Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
 Now in a separate pan heat 2 tbsp oil &Sauté garlic, green chilies and spring onions.
    Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
    Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
    Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

 
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