Chinese Dabeli

    One of my favorite experiment, when I had craving for some spicy & chatakedar food..:) A Chinese Dabeli---was the best option at that time. After eating those Chinese dabeli, I was happy and satisfied that I tried a good recipe. Let's see how to make this delicious Chinese Dabeli. Try this recipe at home and enjoy as much as I did the other day!!!!

  My contribution to #foodiemonday #bloghop. This Monday our theme is #fusionrecipe..

Ingredients:
2 1/2 teaspoon Oil
1 medium Boiled Potatoes
1 tablespoon Ginger-Garlic Paste
2 tablespoon Finely chopped onion
2 tablespoon Finely chopped Tomatoes
1 cup Finely chopped mixed vegetables (bell-pepper, carrots, cabbage)
1/2 tablespoon Soya sauce
1/2 tablespoon Chilli sauce and some more for apply on buns.
1 teaspoon Dabeli Masala (optional)
1/2 cup Masala Peanuts (use Ready-made or roast peanuts and add some oil, red chili powder, salt and dabeli masala and mix well)

1/2 cup thin Sev
1/3 cup Pomegranate seeds
Salt to taste
Some oil or butter for Buns
5-6  Dinner roll or Buns
Method:
* Heat the oil in the pan.
* Add ginger-garlic paste and sauté.
* Add chopped onions and chopped tomatoes, sauté for couple of minutes.
* Add mixed vegetable and boiled potatoes along with soya sauce and chilli sauce.
* Seasoning with dabeli masala and salt.
* Mix and cook 2 minutes.
* Transfer into another bowl and let it cool down.
* Meanwhile roast the buns with some oil or butter.
* Then apply some chilli sauce on inside of buns.(you may skip this step if you are not eating to much spicy)
* Then spread potato and vegetable stuffing on the bun.
* Sprinkle some pomegranate seeds , masala peanuts and sev on stuffing.

* Cover with another bun and press gently.
* Now roast the stuffed bun again with some oil from both the side very lightly.
* In similar way, finish making all the Dabelis.
* Serve them warm.

* Enjoy.!!





Try my another Fusion Recipes::



Idli-Sambhar Pizza

Indian Style Tapenade

Thandai Mini- Cheesecake

Chinese Bhel



 

Dhokla-Samosa

Indian-Style Brussel Sprouts

Chinese Pav-Bhaji

Cereal-Oats Bhel

Cereal-Oats Chivda

Khaman Pizza

Baklava Delight

Trio Shrikhand Tart

Popcorn Bhel

Stuffed Schezwan Vadapav

Edmame Kachori

Kachori Pizza

   

Mexican Kurmure(mamra)

Taco Chaat

Fusion Rabri-Jalebi

Taco Ragdo

Pavbhaji Pizza







 

                                    

Cauliflower 65 (Dry)

    This blog and my readers (specially You) have been one of the beat of my heart for the past some months now. But for the past some days, I always regretted for not posting new recipe because of unpredictable schedule after vacation. But today, I’m back with some super easy and tempting recipe. Let’s cheers for my come back and start the recipe for “Cauliflower 65”……..

    Cauliflower 65 is truly enticing and mouth watery. It’s very popular appetizer. Today I am going to share recipe which has no lanky technique and process. You can call it, Instant Cauliflower 65 too. It’s just that quick.  And maybe you guys are bored of eating just two or three kind of cauliflower dishes, and if you really are ….then yes, this is great version of Cauliflower. This fried cauliflower goes with almost all kind of soups too.
   I am sharing recipe for Cauliflower 65, dry version but it is always good with some sauce and gravy (cauliflower 65 wet) too. So shall we start for recipe now…?

 

Ingredients::

*1 Cauliflower (medium- large)

*3tbls All purpose flour

*4tbls Corn starch

*½ tbls Ginger-Garlic paste

*1tsp Red chilli paste

*3/4tbls Chicken65 masala

*1/2tsp Black pepper powder

*3tbls Chopped cilantro

*1tbls Chopped Curry leaves

*1 or 2 Green chillies(slices)

*3 or 4 Curry leaves

*Salt according to taste

*Oil for deep fry

Method::

*Cut cauliflower into florets.

*Blanch them in boiling hot water for 1 minute.

*Take big mixing bowl.

*Add ginger-garlic paste, chopped cilantro, chopped curry leaves, red chili paste, chicken 65 masala,

 

black pepper powder, all purpose flour, corn starch, salt and water as needed.

*Mix all together and make thick batter.

*Pour the batter on to the cauliflower florets.

*Coat them with batter well.

*Cover the mixing bowl.

*Keep on side at least for 10-15 mints.

*Heat the oil for deep fry.

*Fry the cauliflower florets till light red color.

*Let them cool down.

*Heat the oil again and fry all the cauliflower florets along with slices and green chillies and curry leaves again for more crispy texture.

*Serve this hot.

****Remember: Deep fry the cauliflower florets twice for more crispiness.

**** If you have any leftover batter of Cauliflower 65, just add some corn in it and fry them separately and your Fulzadi Corns will ready in no time.****

                             As I always says to my family,” Eating is a need, enjoying it is an art.” So you guys do the same till next time..

  This is not a “goodbye” but a “see you soon” with some new fusion recipe…….:)