Tag: vegetables
Gobi Manchurian
Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese influenced dish eaten all over India. The sauce that the fried cauliflower is tossed in is reminiscent of sweet and sour pork, but less sweet and a lot more spicy. You can eat gobi manchurian as an appetizer or with egg fried rice as a main course.
Servings: 2
Ingredients
- 1 head cauliflower cut into medium sized florets
- 3/4 cup corn flour
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup water
- oil for frying
Sauce
- 3 tbsp vegetable oil
- 5 green onions white parts only; chopped
- 2 tbsp ginger garlic paste
- 3 tbsp chili garlic sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tsp sugar
- 1/2 tsp black pepper
- salt to taste
- 1 cup water
Garnish
- green onions green part; chopped
Instructions
- Mix together the batter ingredients.
- Toss the cauliflower into the batter. Make sure every piece is evenly coated.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Lightly drop some of the battered cauliflower into the oil. Fry for 6-8 minutes until they are golden brown. You will have to fry the cauliflower in a few batches.
- Drain on paper towel and set aside.
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the green onions for 2 minutes.
- Add in the ginger garlic paste and sauté for 2 more minutes.
- Stir in the chili garlic sauce, ketchup, and soy sauce. Turn the heat to low and simmer for 1 minute.
- Add in the vinegar, sugar, black pepper, salt, and water. Simmer for 5 minutes until the sauce thickens.
- Turn off the heat Toss the fried cauliflower into the sauce. Garnish with green onions.
Smoked Sweet Potatoes
Smoked Sweet Potatoes
Talk about one of the most low maintenance side dished you can make…it’s smoked sweet potatoes. Throw the sweet potatoes in the smoker at 250 degrees for 2-2.5 hours. That’s it. I like to use maple wood chips to smoke the sweet potatoes. If you happen to have sweet potatoes the size of small footballs, cut them in half so they don’t take 4-5 hours to smoke. My favorite way to top sweet potatoes is with some butter, brown sugar, and fresh cracked black pepper.
Equipment
- Electric Smoker
Ingredients
- sweet potatoes
- salt
- butter
- brown sugar
- cracked black pepper
Wood Chips
- maple wood chips
Instructions
- Wash your sweet potatoes. If ginormous, cut them in half. Rub with salt on the outside.
- Preheat you smoker to 250 degrees. Place your sweet potatoes on a rack and get a smokin.
- Depending on the size of your sweet potatoes, they can take anywhere between 2-2.5 hours to smoke.
Brazilian Style Collard Greens
Brazilian Style Collard Greens
When you think of collard greens, you think of how they are prepared down south: stewed with ham hocks or smoked turkey, cut with a little bit of vinegar. If you go further south, like South America, you will find that collard greens are sautéed with a ton of garlic. The Brazilian way is to cook them with diced bacon. This way of preparation only takes 10 minutes opposed to multiple hours of stewing. Collard greens pair great with any meat, especially feijoada.
Ingredients
- 1 tbsp olive oil
- 5 strips bacon chopped
- 2 bunches collard greens washed and chopped
- 5 garlic cloves minced
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Cook the bacon until 3/4 of the way through.
- Add in the garlic and cook for 1 minute.
- Toss in the collard greens and sauté for 3-4 minutes. Season with salt and pepper.
