Gobi Manchurian, how to make gobi manchurian dry at home

Today's special is most awaited Indo Chinese - Gobi Manchurian. No need to to give introduction about this recipe, as it is famous and most popular street food liked by all ages. My younger brother Ram is very big fan of gobi manchurian, can say he is die hard fan of it😍. We can prepare gobi manchurian in two ways dry and gravy. Today i am dry (semi dry) version gobi manchurian recipe with you all. Trust me it is very easy to prepare at home if you have sauces like soya, red and green chilli sauces. Instead of maida i used rice flour and corn flour which gave same crispy taste. Try to prepare this gobi manchurian at home and make your family happy mainly kids. Gobi Manchurian taste crispy and yummy when it is hot, plan accordingly.

Taking this recipe to Foodie Monday Blog Hop fb group's #232GoForGobi theme.This week theme was suggested by Sasmita, she blogs at "Firsttimercook". She is a wonderful and talented chef i love photography and presentation skills they are very attractive. Check out her space for different varieties of recipes from different regions and Odisha cuisines. This week Sasmita suggested us to prepare recipe using gobi as main in it. So i decided to prepare this gobi manchurian recipe. I bookmarked her valentine special cake and lemon crinkle cookies to try it soon. Do check her blog for yummy food mesmerising pics.

                               

  

                                Gobi Manchurian 

Preparation Time : 10 minutes
Cook Time : 20  minutes
Serves : 2
Category : Snacks/Starters
Recipe Cuisine: Indo-Chinese
Main ingredients : gobi/cauliflower
Author : Aruna SarasChandra

Ingredients 

to boil gobi

Cauliflower - 20 florets 
water - 5 cups
salt - 1 pinch

to prepare batter & gobi balls

corn flour - 3/4 cup
rice flour - 1/4 cup
red chilli powder - 1/2 tsp
ginger garlic paste -1/2 tsp(i did not added)
pepper powder - pinch(optional)
salt - as per taste
oil- to deep fry

to prepare manchurian sauce (**Check tips)

oil- 2 tsp
garlic - 4 cloves
ginger - inch
green chilli - 2
onions - 1/2 cup (finely chopped)
spring onion whites - 1/2 cup
spring onion greens - 1/4 cup
pepper powder - 1/2 tsp
soya sauce - 2 tsp
green chilli sauce - 1 tsp
red chilli sauce - 1 tsp
tomato sauce - 1 tsp
vinegar - 2 tsp
salt as per taste

others

corn flour - 1 tsp
water - 1/4 cup
spring onion greens - to garnish

Instruction

1) wash cauliflower florets in water, boil 4 to 5 cups of water by adding salt. Then add gobi and boil for 2 to 3 minutes and drain out water and spread on wet towel.

2)Heat oil to deep rice, take rice flour, corn flour, salt, red chilli and pepper powder in a bowl. Then add water and prepare smooth batter without any lumps.

3)Check oil heat by dropping some batter, then deep boil gobi in batter and drop it in oil. Fry gobi on low to medium flames till it changes color and fry well.

4) Take the above in a plate and repeat the same process for remaining. In a cup add corn flour and water mix it well and keep it aside.

                  

5) Now we prepare manchurian sauce, heat oil in a wide and thick bottom pan. add finely chopped ginger and garlic fry it well. then add green chillies, onions, spring onion whites, half portion of spring onion greens fry it on high flames.

6) Now add all the sauces, vinegar and pepper powder one after other and mix it well. Add slurry corn flour adjust salt and mix everything well on medium to high flames.

7) Add above fried gobi in the sauce and mix it well till gobi coated well with sauce uniformly. Then switch off the flames and garnish it with spring onion greens.

That's it hot and yummy gobi manchurian is ready to serve. Serve it with onion rounds, lemon pieces , red and green chilli sauces. Enjoy it with your family and friends 😍. I had it with veg rice 😋.

Tips

** Clean gobi florets properly and add salt while boiling to avoid pesticides.

** Do not boil gobi for long time, gobi do not taste crunchy if we boil gobi too smooth.

** Make sure to spread boiled gobi on kitchen towel to avoid water in gobi.

** We can also add capsicum at step 5.

** If you are planning to use maida, then add 3/4 cup of maida and 1/4 cup of corn flour(adjust accordingly).

** As we have salt in sauces, take care while adding salt.

** Adjust sauce quantity according to the quantity of gobi you used.

** Soya sauce is must to get perfect taste in manchurian, if you have only red/green chilli no probs use anyone. You can also add schezwan chutney in this. 

** Make sure to serve immediately after preparing manchurian to get crispy and yummy taste.

Also check other snack/starter recipes by clicking link below pic

                           
                                    corn cheese balls

                        
                                  Baby corn manchurian

                              Baby corn fritters

          Dry cabbage manchurian

                          Paneer Tikka

           Rava / Semolina Pizza

          Veg chow mein noodles

 

Stuffed Mirchi bajji

                                     Paneer pinwheels

Hope you like crispy, tasty and mouth watering gobi manchurian dry. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Baby Corn Manchurian, How to prepare baby corn manchurian at home easily

Baby corn Manchurian dry version with step by step pics and tips. Baby corn manchurian is very crispy and tasty starter/ snack item. As manchurian is very friendly recipe to kids, lets make them healthy by preparing this manchurian at home without adding any food colors and preservatives. Baby corn is also very healthy, it help in promoting growth in kids by providing essential minerals. Helps in controlling diabetics, preventing anemia. After preparing Baby corn fritters, some baby corn are left in my fridge, so thought to prepare this manchurian. For sauce I used, tomato ketchup, schezwan chutney, soya sauce and green chilli sauce. 

 I used corn flour and rice flour instead of maida to make it more healthy. Right now spring onions are not available here so I did not added it. This baby corn manchurian preparation is bit same as Cabbage Manchurian, today I added schezwan chutney as extra. I am not cooking baby corn as it become too smooth and do not give crispy taste. 

Let's start recipe.. 

            Baby Corn Manchurian 

Preparation Time : 10 minutes
Cook Time : 20  minutes
Serves : 2
Category : Snacks/Starters
Recipe Cuisine: Indo-Chinese
Main ingredients : Baby corn
Author : Aruna SarasChandra

Ingredients 

To prepare baby corn fries

Baby corn - 6

Corn flour - 3 tsp

Rice flour - 2 tsp

Red chilli powder - 1/2 tsp

Salt - as per taste

Water - few drops

To prepare sauce

Butter / oil - 2 tsp 

Garlic - 2

Onion - 1 

Capsicum - 1/2

Tomato ketchup - 1 tsp

Soya sauce - 1/2 tsp

Schezwan chutney - 1 tsp

Green chilli sauce - 1 tsp

Corn flour - 1/2 tsp

Salt as per taste

Others

Lemon - 1/2 piece

Green chilli - 2

Instructions

1)  Remove baby corn outer skin and its silky hair. 

2) Cut the baby corn according to Ur wish or as shown below. 

3) Take the above in a bowl, add corn and rice flour to it. 

4) Add salt and red chilli powder to the above and saute everything well, without adding water at first. 

5) Now sprinkle some water and mix everything once, just a coat to baby corn. 

6) Heat oil in a Kadai, drop masala coated baby corn in oil each piece separately and fry till it changes color and become crispy. 

7) Repeat the process and keep it aside. Now chop onion and capsicum roughly, garlic into small pieces and keep sauce ready. 

8) Heat a pan by adding Butter / oil  then add chopped garlic, fry it on high flames. 

9) Now add onions, fry it high flames for a second. 

10) Then add capsicum, salt fry it it becomes bit smooth on High flames. 

11) Now add tomato ketchup, schezwan chutney, soya sauce and green chilli sauce to the above. 

12) Saute the above well immediately. Add 1/2 tsp of corn flour into 1/4 cup of water and mix it well. 

13) Add the above corn flour into prepared sauce and mix it well. 

14) Now add fried baby corn pieces to the above prepared sauce and give it quick saute on high flames. 

That's it crunchy, yummy and mouth watering baby corn manchurian is ready. Garnish it  with spring onion greens if available, onions and lemon. Serve this to your kids and enjoy your summer holidays😍❤️. 

Note

* You can use spring onion greens and whites if available. 

* Adjust flours, spices according to Ur taste and quantity. 

* You can also use maida for binding. 

Tips

** I d't prefer boiling baby corn as it will become smooth and loose its crunchy. 

** Just sprinkle some water to coat flour to baby corn. It will make baby corn crispy for long time. 

** As we have salt in sauces  add salt accordingly. 

** To make sauce thick we use corn flour mix. 

** Though fried corn flour stay crispy for sometime, recommended to serve manchurian immediately after preparation. 

Also check other snack/starter recipes by clicking link below pic

               Baby corn fritters

          Dry cabbage manchurian

                          Paneer Tikka

           Rava / Semolina Pizza

          Veg chow mein noodles

        Star Gooseberry masala

 

Stuffed Mirchi bajji

                                     Paneer pinwheels

     Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

                      Matar fry

                   Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi

                        French Fries

                     Masala Peanut chaat

Hope you like crispy, tasty and mouthwatering baby corn manchurian. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄