Bok choy is a part of cabbage family. I got this baby bok choy from chinese store. I always add this green while making fried rice. For a change, I want this green to try with dal, it tasted absolutely divine with a tsp of ghee. This dish is often served over rice or roti    

    Ingredients

         3 Baby Bok Choy

   To Pressure Cook

         1/4 Cup of Toor Dal 
         1/2 Tsp of Turmeric Powder
         Pinch of Asafoetida
         1/2 Tsp of Salt
         1 Tsp of Oil
         2 Cups of Water
    
   To Temper

         2 Tsp of oil
         1/2 Tsp of Mustard Seeds
         1/2 Tsp of Urad Dal
         2 Red Chillies
         1/4 Cup of Chopped Red Onion
         1 Tbsp of Coconut Flakes
         Few Curry Leaves

   Method      

• Soak toor dal in enough water for 1/2 hr. Drain the water and wash the dal in cold tap water. Keep this aside.
• In a pressure cooker, add toor dal, turmeric powder, oil, asafoetida, salt and water, cook this for 5-6 whistles. Switch off the stove.
• Heat oil in a pan, add red chillies (break it), mustard seeds, urad dal and curry leaves. After they crackles, add onion, fry for 1-2 mins until they turn golden brown.
• Add coconut flakes, saute this for 1 min.
• Add chopped bok choy, saute this for 1-2 mins. 
• Add the cooked dal to a pan, cook it for 2 mins. Check the salt and switch off the stove.
• Hot bok choy dal is ready.

 
   Tips

• Serve this dal with Potato Peas Fry or Colocasia Fry 
• You can follow the same recipe with spinach or any greens.
• You can enrich the taste by adding 1tsp of ghee.
• You can also add lemon juice while serving.

   Health Benefits of Bok Choy

• Bok choy is an excellent source of vitamin A, B, C and K.
• Also good source of anti-oxidants.
• Moderate source of minerals like calcium, phosphorous, potassium, iron and magnesium .
• Great source of folic acid and fiber. 

            Gobi manchurian is a popular Indo-Chinese appetizer. It is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In this recipe, florets are dipped in batter, deep fried and then sauted in sweet, spicy and tangy sauce. Eat this delicious mouth watering recipe with hot fried rice on a cold winter and enjoy…


    Ingredients

          1 Medium sized Cauliflower, cut into florets.
          Oil to deep fry

   For the Batter

            1/4 Cup of Maida/ All Purpose Flour
            2 and 1/2 Tbsp of Corn Flour
            1 and 1/4 Tbsp of Rice Flour
            1/2 Tsp of Sugar
            1 Tbsp of Soya Sauce
            1 Tsp of Red Chilli Powder
            1 Tsp of Coriander Powder
            1 Tbsp of Garam Masala
            1/2 Tsp of Pepper
            2 Tbsp of Thick Curd / Yogurt
            Salt and water as needed

    For the Sauce

            2 Spring Onions, Finely Chopped
            1 Green Bell Pepper, Finely Chopped
            2 Tbsp of Chopped Red Onion
            2 Garlic Cloves, Crushed
            1/2 Inch of Ginger, Crushed
            1 Green Chilly
            2 Tsp of Soya Sauce
            1 Tsp of  Sriracha Chilli Sauce
            1 and 1/2 Tbsp of Maggi Hot Chilli Sauce
            1/4 Tsp of Sugar
            Dash of salt and pepper
            2 Tbsp of Cilantro Leaves
            1 Tbsp of Oil

   Method

• Wash and place the florets in salted hot water for 10 mins and then drain and pat dry on a papre towel and keep it aside.
• In a bowl, add all the ingredients listed under ” To the batter” to make a thick paste.
• Add all the washed florets to the bowl, keep refrigerated for 1/2 hr.
• Heat oil for deep frying in a wok/pan.
• Drop florets one by one into hot oil. Make sure the florets are well coated with the batter.
• In a medium flame, fry all the florets until it turns golden brown and drain on paper towel. Once after all the florets have been fried , keep it aside.
• Heat oil in a pan, add crushed ginger-garlic and green chilies, stir fry on high for a min.
• Add white part of spring onion, red onion, green bell pepper, stir fry for 2-3 mins.
• In a medium heat, add soya sauce, sriracha chilli sauce, maggi tomato -chilli sauce, salt, pepper and sugar, mix well and cook for 2 mins. Add little water, saute well for 1-2 mins until you get thick consistency.
• Now add the deep fried cauliflower florets, toss well in high flame  for a min and then switch off the flame.
• Finally garnish with chopped cilantro and green part of the spring onion.

  
    Tips

• Best combo for gobi manchurian  is fried rice or chapathi.
• Keep tooth prick in each florets and served it as an appetizer.
• You can also add vinegar, if you prefer.
• Adding coriander powder and garam masala is optional.

   Health Benefits of Cauliflower

• Rich in anti-oxidants.
• Good for better digestion and heart health.
• Rich in manganese, vitamin B, C, dietary fiber and folate.

Hi Friends,

Thank you for reading my post. Your comments and feedback is very valuable and highly appreciated. Please leave your valuable comments and feedback for this post. Thanks Gayathri.