Gobi Manchurian

Gobi Manchurian needs no elaborate intro, and is a favourite among most of the people. This is a tasty appetizer if served dry, or a perfect side dish when served with fried rice for vegetarians. I have not made many changes in the recipe except that I have added Kashmiri chilli paste instead of red food colour. The florets are blanched and then coated with a marinade, deep-fried and then coated with sauces. I do make it often as kids love Gobi manchurian with fried rice and so, recipes that are made frequently always takes time to be on blog or videos as I always think to take pics or videos the next time which never happens. Finally, the day has come when I took up the video and is on blog too, check the recipe here and do comment if you make the same way. The veg fried rice without sauces is here, if you wish to try the recipe.

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Serves ~ 5-6 

Author ~ Julie

Ingredients

gobi/ cauliflower 1 medium-sized (450 g)

maida (all-purpose flour) 1/2 cup

corn flour 1/2 cup + 3tbsp

hot chilli powder, 1 tsp

turmeric powder 1/4 tsp

ginger paste 1 tsp

salt

oil for frying

for manchurian

garlic chopped fine 2 tbsp

capsicum/ green bell pepper 1/4 cup chopped

onion 1 small-sized, chopped 

green onions/ spring onion 3 tbsp + 2 tbsp

tomato sauce 4 tbsp (1/4 cup)

dark soy sauce 2 tbsp

Kashmiri chilli powder paste 2 tsp

pepper powder 1/2 tsp (optional)

vinegar 1 tsp (optional)

corn flour 1 tbsp

water 1-1.5 cups

salt to taste

Watch on YouTube-

Method

• Cut the cauliflower florets in bite size pieces and add to hot water mixed with salt. Leave the florets to blanch for 5 minutes so that the florets get cleaned. Rinse in cold water and drain water.
• Add the florets to a plate and add maida, corn starch(1/2 cup), ginger-garlic paste, chilli powder and salt. Mix well to give a nice coating. The coating shouldn't be very thick and should be lightly covered on all sides.
• Before frying, add the corn flour(3 tbsp) in a plate and roll each of the florets in the corn flour, shed off excess (helps retain the crunchiness for long after frying) and keep aside.
• Heat oil in a pan and fry the florets by dropping one by one and in batches. Fry until crisp by flipping all sides, drain from oil and place on paper towels. Remove from paper towels when warm to retain the crunchiness of fried florets.
• Then, heat oil (same oil can be used for frying) in a wok and add the chopped garlic and fry till light crisp. To this, add the chopped capsicum and onion, fry lightly along with chopped green onions (reserve the green tips for garnish). Then add the soy sauce, tomato sauce, chilli paste, vinegar, pepper powder, salt. Mix well.
• Mix the corn starch with water (1/4 cup) without lumps. Bring to a boil and wait till the sauce thickens. Add half a cup more of water (total water used 1 cup) to adjust consistency. 
• Finally, add the fried florets and give a quick toss. Add cut green onions for garnish. Serve warm with fried rice.

NOTES

* You can omit adding Kashmiri chilli powder when frying. But I prefer adding, as I don't use red food colour.

* You can add chopped green chilli when making gravy. I omit that, as kids don't like biting green chillies in gravy.

* Add chilli sauce instead of chilli powder in the gravy. I generally add Kashmiri chilli powder only, which adds to the colour.

* Adding vinegar spikes up the flavours, but you can add or omit.

* You can use wheat flour instead of maida, doesn't retain crunch for long but otherwise is healthy.

* You can add 1/4 tsp sugar too to balance tastes. 

RELATED POSTS

* Gobi Stuffed Paratha

* Gobi Masala

* Hot Chilli Gobi

* Cauliflower Thoran

* Potato Cauliflower Stir Fry

* Cauliflower Pepper Fry

Cauliflower Thoran | Kerala Style Cauliflower Stir Fry (VIDEO)

Cauliflower is a versatile cruciferous veggie that is very rich in fibre, excellent source of vitamins and minerals.This veggie is also a great source of anti oxidants, which protect your cells from free radicals and inflammation. Cauliflower is a great choice veggie for all starter recipes for vegetarians. 

Gobi stuffed Paratha, hot chilli gobi, cauliflower pepper fry, cauliflower(gobi) masala are few recipes that I posted here so far. However, today's post is a healthy and delicious Kerala style stir-fry recipe with cauliflower. This recipe is very simple and tasty that can be served with steamed rice. Give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

cauliflower  1/2 of a big flower or 2 cups grated

salt to taste

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

green chilli 2-3 sliced

curry leaves

mustard seeds 1/2 tsp

coconut oil 1 tbsp

to crush 

grated coconut 1/3 cup

shallots / kunjulli 5-6

garlic 4-5 cloves

cumin seeds/ jeerakam 1/2 tsp

fennel seeds/ perinjeerakam 1/2 tsp

VIDEO LINK-

Method

• Crush the coconut with other ingredients. Then, blanch the cauliflower florets in warm water and salt for 5 minutes. Rinse under running water and drain water, grate using a grater. Transfer to a plate.
• Heat oil in a kadai , splutter mustard seeds. Add green chilli and curry leaves. 
• Then, slide grated cauliflower. Add turmeric, pepper and salt.Cook for 4-5minutes on low flame. Sprinkle some water. 
• Finally, add crushed coconut mix.Add a tbsp of water in blender and mix. Toss and cook covered for 2-3 minutes, or till everything looks combined and free of moisture. Adjust salt if needed. 
• Serve with steamed rice.

NOTES

* You can chop the floret small instead of grating, but I feel grating is quicker. 

* Cauliflower leaves out moisture when it starts to cook, so you may or may not need to add water when cooking.

STIR- FRY(THORAN) RECIPES POSTED :

* Agastya Poo Thoran

* Vazhakoombu(Mani) Thoran

* Raw Papaya Thoran

* Kovakka Thoran

* Idichakka(Tender Jackfruit) Thoran

* Ulli Ela Thoran

* Mathan Ela (Pumpkin Leaves) Thoran

* Muringakka Thoran

* Cherupayar Thoran

* Celery Thoran

* Uluva Ela Thoran

* Beans Thoran

* Beetroot Leaves Thoran

* Broccoli Thoran

* Muthira Thoran 

* Pavakka Thoran

* Vendakka Thoran

* Carrot Thoran

* Muringakka- Choora Thoran

* Cheema Chakka(Kadchakka/ Breadfruit) Thoran

* Pacha Thakkali Thoran

* Mushroom Thoran

* Chakkakuru Cheera Thoran

* Vazhapindi Thoran

* Padavalanga Parippu Thoran

* Vazhakka Thoran

* Cabbage Thoran(muttakoos)

Cauliflower(Gobi) Masala ~ Step by Step Pics

Kids are starting off exams from today and its this time of the year when schools were shut last year due to Corona. One full year of online classes went off so soon and they could hardly meet their new classmates. How did you all feel about the classes as parents ? Did you like the online schedule? Initially I did like the idea of home schooling and kids got easily adapted to the new system too but I felt they have become lazy and have lost the school discipline fully. Though they are doing the school works on time but most of the time they were idle and so were struck to more gadgets. Anyways this was a routine all over the world and can't blame anyone for this happening. Hoping that kids get to see school and classmates soon in the next academic year.

Today's recipe is a simple mildly spicy tangy masala of cauliflower. Cauliflower is a versatile veggie that you can prepare n number of dishes with it. This pairs well as a side with cooked rice, even can be wrapped as a filling for wraps. My family love this quick masala with gobi(cauliflower).It has a nice color and the cauliflower florets are tender and soft when cooked. Vegetarian recipes is all that I have now till Easter and once in a while going vegetarian everyone loves here. Check this out and a few more delicacies with cauliflower listed below-

• Cauliflower Pepper Fry
• Hot Chilli Gobi'
• Gobi Stuffed Paratha

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie 

Serves ~ 4-5

Ingredients 

gobi/ cauliflower 1 medium size

onion 2 medium sliced 

ginger paste 1 tsp

garlic paste 1 tsp or 4-5 cloves

tomato 2 chopped

kashmiri chilly  powder 1 tsp

turmeric powder 1/2 tsp

coriander powder 1 tsp

garam masala 1/2 tsp

fennel seeds 1 tsp

coriander leaves 2tbsp

curry leaves a sprig

oil 2 tbsp

salt to taste

Method

• Separate the cauliflower florets and drop in leuk warm water. Add 1 tbsp of salt to this and leave aside for 20 mins. Blanching helps remove worms and dirt. Then, wash the florets under running water and make smaller florets if they are large.
• Heat oil in a pan and add fennel seeds. Add sliced onion and saute with curry leaves. Saute till the onions turn lightly browned, add ginger- garlic paste, saute till raw smell disappears.

• Add the spice powders in low flame and then add tomatoes. Add salt lightly and then add 1/4 cup water. Cook covered for 3 mins on low flame till the tomatoes are mashed nicely.
• To this add the cauliflower florets, mix well and add 1/4 cup water. Adjust salt as needed and then cook for 7 -8 mins until cooked.

• In between check the masala and add water to cook (if needed ).Dry up all the moisture and you get a tasty masala ready in no time. Garnish with chopped coriander leaves and serve.

NOTES

* Adding fennel seeds adds a nice flavor to the masala, omit if you don't like the flavor.

* Add a potato or 1/4 green peas too if you love to add to a wrap.