Vasusvegkitchen

Monday, 3 February 2020

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
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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Friday, 31 January 2020

Phaanu - Uttarakhand popular recipe prepared using horse gram

Phannu- Today's special recipe is from Uttarakhand cuisine's garhwali recipe - Phaanu prepared using horse gram.It is also known as Gahat dal which is popular dal recipe from kumaon regions of Uttarakhand. Phaanu is very delicious, creamy, tasty and healthy dish prepared using horse gram. This is very nutritious recipe which gives lots of energy to stay fit in cool climates of hill stations. Horse gram is very healthy lentil having it regularly cures kidney stones, heart diseases and diabetes. Horse gram in telugu known as uluvalu, in Hindi it is known as kulthi dal, in Tamil it is kollu, hurali kalu in Kannada. Ulava charu is popular recipe that is prepared in Andhra. This is very simple recipe and can also prepare easily. We have to soak horse gram overnight or 8 - 10 hrs, later we grind it and prepare thick pancake / dosa with half batter and remaining we use it for gravy, isn't it easy ;) . I felt it as pesarattu mukkala pulusu with some variations. We can also prepare this dal with toor dal, green moong dal too.

Taking this super healthy, regional and tasty Uttarakhand cuisine - Phaanu to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni. Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient. This month we choose Uttarakhand, i am paired with "Sujata Roy di" who blogs at batterupwithsujata. Sujata di gave me hing and ginger as secret ingredients, in return i gave turmeric powder and cumin seeds. She prepared yummy and tasty aloo ke gutke recipe . Coming to Sujata di she is very talented chef who shares many traditional (Bengali cuisine) and authentic recipes. I can surely call her as "Sandesh Queen" as she prepare many sandesh varieties like sugar free pineapple sandesh, hazelnut chocolate sandesh which i am planning to prepare. Do checkout her space.. I got this recipe from here.

Lets start recipe..



  UttaraKhand - Phaanu

Soak Time: 8 - 10 hrs
Preparation time : 10 min
Cook Time : 20 minutes
Serves : 4
Category : Curries / Regional
Recipe Cuisine: Uttarakhand
Main ingredient: Horse gram
Author : Aruna SarasChandra



Ingredients

To grind

Horse gram -1 cup
ginger - 1 inch
garlic - 2 pods
green chilli -2

For curry

Oil - 3 tsp
ghee - 1 tsp
onion - 2
Tomato - 1
red chilli powder - 1 tsp
coriander powder -1 tsp
turmeric powder - 1/4 tsp
coriander seeds - 1/4 tsp
cumin seeds -1 tsp
red chilli - 2
coriander leaves - 1 tsp
salt as per taste

Instructions

1) Clean horse gram and soak overnight, later drain water and rub it skin. Skin will goes out easily i did not rubbed much.

2) Drain water completely and grind it coarsely by adding ginger, garlic and green chilli without adding any water. Take it into bowl add turmeric powder and salt mix it well.

3) Divide batter in two halves,one to prepare dosa / pan cakes and other for gravy.

4) Heat tawa spread thick pan cake with coarsely grinded batter. Fry both sides till cook well. Prepare other pan cake and keep it aside.

5) Add 3 cups of water in remaining batter, heat a pan with oil and ghee. Add cumin seeds, jeera and red chillies, hing fry well then add finely chopped onion when starts changing color add tomatoes fry well.

6) Now add salt, red chilli powder and coriander powder mix well then add remaining grinded paste.

7) Cook the above well and low to medium flames for 10 minutes. If you feel gravy is very thick add some more water and cook for a minute.

8) Cut pancakes into pieces and add it in above gravy and cook it 5 minutes low to medium flames and then garnish it with finely chopped coriander leaves.

That's it Uttarakhand popular garhwali recipe - Phaanu is ready to serve. Serve it with hot steamed rice with dollop of ghee.

Tips

** Soaking horse gram for minimum 8 hrs is must.

** Do not grind dal too smooth, grind it coarsely smooth paste.

** You can prepare pancakes or even fritters too.

** Adjust water accordingly, as gravy becomes thick quickly.

Also check other popular recipes from different regions that i shared in my blog, by just clicking the link below pic..