Video Recipe for healthy Gobi Manchurian dry that is oven baked and not fried. This recipe for baked Gobi Manchurian is made with just a tablespoon of oil. Do try at home. A very easy and delicious Baked Gobi Manchurian recipe.
Gobi Manchurian is usually a standard order for a lot of us when we go to Indo-Chinese restaurants. Gobi Manchurian is made by deep frying the cauliflower (roasted) which is then tossed in a spicy, sweet and sour sauce. While it is unhealthy to consume it often, this healthy oven baked version of Baked Gobi Manchurian can satisfy the cravings while being healthy at the same time. This easy baked Gobi Manchurian dry recipe uses just a tablespoon of oil. The cauliflower is coated in a batter and then baked. The baked cauliflower is then tossed in a super delicious gobi manchurian sauce. Do try this healthy baked gobi manchurian at home
Please click on the link below to find more Cauliflower recipes on the site. Recipes using Cauliflower
If you are looking for a traditional way of doing Gobi Manchurian (the deep fried version), do check the link below. Traditional Gobi Manchurian Recipe
Here are some of the things used for making baked Gobi Manchurian. Click on the link below to buy them online. Teakwood Chopping Board Glass Mixing Bowl Large Strainer / Colander Whisk Parchment Paper Frying Pan Unbleached Maida Soya Sauce Tomato Ketchup Red Chilli Sauce (Hot Sauce) Apple Cider Vinegar Pink Salt
Here is the video recipe of how to make healthy baked Gobi Manchurian dry recipe.
Here is the step by step pictures of baked Gobi Manchurian dry recipe. First let us blanch the cauliflower. Baking the cauliflower without blanching makes it very dry. So always blanch the cauliflower while making baked gobi manchurian. Cut the Cauliflower into florets. Make sure that the florets are not too small and all the florets are of a similar size so it bakes evenly in the oven. Bring a kettle / pan to a boil. Add a little turmeric and salt. Add the cauliflower to the kettle / pan. Boil for 5 minutes. After boiling, strain and set aside. The Gobi in Gobi Manchurian part is now prepped and ready.
Now we will make a coating for the cauliflower for our Baked Gobi Manchurian. Take a bowl and add in the corn starch, maida and the rice flour. Add in the black pepper powder, salt and a little baking powder. The baking powder will help the cauliflowers nicely brown and crisp in the oven after roasting. Add a little water to the flour mixture and make a very thick batter.
Add in the blanched cauliflower to the batter and toss well to coat. Make sure that all the water is completely drained from the cauliflower. If the batter has become thin, sprinkle a few tablespoon of corn starch and toss. The batter should coat the cauliflower well.
Take a parchment lined sheet pan and place the cauliflower florets. The parchment is essential as the florets will otherwise stick to the pan.
Bake the cauliflower in a preheated oven at 200 Celsius for 25 minutes. Turn the cauliflower florets once after 15 minutes so they get roasted evenly. After 25 minutes the cauliflower should be perfectly roasted and crispy. Set aside the oven baked roasted cauliflower onto a bowl.
Now lets make a sauce for our baked gobi manchurian Take a pan and add in the peanut oil. Add in the minced garlic and ginger. Saute for a few seconds.
Add in the diced onion and capsicum. Saute for a minute. Do not cook for long. We need the veggies to retain their crunch in the gobi manchurian.
Add in the soya sauce, tomato ketchup, red chilli sauce, vinegar, salt, sugar and black pepper powder. Saute for a minute.
Add in a few tablespoon of water to dilute the sauce. Let the sauce cook for a couple of minutes more.
Add in the baked roasted cauliflower florets to the pan. Toss well to coat.
Super delicious and super healthy oven baked gobi manchurian / cauliflower manchurian is ready.
For blanching the cauliflower for Baked Gobi Manchurian
- 500 grams cauliflower florets
- 1 teaspoon salt
- 1 teaspoon turmeric powder
Baking the cauliflower for Gobi Manchurian
- 1/4 cup corn starch
- 1/4 cup maida (all purpose flour)
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon baking powder
Oven baked gobi manchurian sauce
- 1 tablespoon peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup diced onion
- 1 capsicum, diced
- 2 teaspoon soya sauce
- 2 tablespoon tomato ketchup
- 1 teaspoon red chilli sauce
- 1/2 teaspoon plain vinegar
- 1/2 teaspoon black pepper powder
- 1 teaspoon sugar
- 1/4 teaspoon salt (optional)
- 1/4 cup spring onion
- spring onion for garnish
Instructions for making Baked Gobi Manchurian
First let us blanch the cauliflower. Cut the Cauliflower into florets. Make sure that the florets are not too small and all the florets are of a similar size so it bakes evenly in the oven. Bring a kettle / pan to a boil. Add a little turmeric and salt. Add the cauliflower to the kettle / pan. Boil for 5 minutes. After boiling, strain and set aside.
Take a bowl and add in the corn starch, maida and the rice flour. Add in the black pepper powder, salt and a little baking powder. The baking powder will help the cauliflowers nicely brown and crisp in the oven after roasting. Add a little water to the flour mixture and make a very thick batter.
Add in the blanched cauliflower to the batter and toss well to coat. Make sure that all the water is completely drained from the cauliflower. If the batter has become thin, sprinkle a few tablespoon of corn starch and toss. The batter should coat the cauliflower well.
Take a parchment lined sheet pan and place the cauliflower florets. The parchment is essential as the florets will otherwise stick to the pan. Bake the cauliflower in a preheated oven at 200 Celsius for 25 minutes. Turn the cauliflower florets once after 15 minutes so they get roasted evenly. After 25 minutes the cauliflower should be perfectly roasted and crispy. Set aside the oven baked roasted cauliflower onto a bowl.
Take a pan and add in the peanut oil. Add in the minced garlic and ginger. Saute for a few seconds. Add in the diced onion and capsicum. Saute for a minute. Do not cook for long. We need the veggies to retain their crunch. Add in the soya sauce, tomato ketchup, red chilli sauce, vinegar, salt, sugar and black pepper powder. Saute for a minute. Add in a few tablespoon of water to dilute the sauce. Let the sauce cook for a couple of minutes more. Add in the baked roasted cauliflower florets to the pan. Toss well to coat. Super delicious and super healthy oven baked gobi manchurian / cauliflower manchurian is ready.
- Author: Suguna Vinodh
- Prep Time: 25m
- Cook Time: 20m
For blanching the cauliflower for Baked Gobi Manchurian
- 500 grams cauliflower florets
- 1 teaspoon salt
- 1 teaspoon turmeric powder
Baking the cauliflower for Gobi Manchurian
- 1/4 cup corn starch
- 1/4 cup maida (all purpose flour)
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon baking powder
Oven baked gobi manchurian sauce
- 1 tablespoon peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup diced onion
- 1 capsicum, diced
- 2 teaspoon soya sauce
- 2 tablespoon tomato ketchup
- 1 teaspoon red chilli sauce
- 1/2 teaspoon plain vinegar
- 1/2 teaspoon black pepper powder
- 1 teaspoon sugar
- 1/4 teaspoon salt (optional)
- 1/4 cup spring onion
- spring onion for garnish
Instructions for making Baked Gobi Manchurian
First let us blanch the cauliflower. Cut the Cauliflower into florets. Make sure that the florets are not too small and all the florets are of a similar size so it bakes evenly in the oven. Bring a kettle / pan to a boil. Add a little turmeric and salt. Add the cauliflower to the kettle / pan. Boil for 5 minutes. After boiling, strain and set aside.
Take a bowl and add in the corn starch, maida and the rice flour. Add in the black pepper powder, salt and a little baking powder. The baking powder will help the cauliflowers nicely brown and crisp in the oven after roasting. Add a little water to the flour mixture and make a very thick batter.
Add in the blanched cauliflower to the batter and toss well to coat. Make sure that all the water is completely drained from the cauliflower. If the batter has become thin, sprinkle a few tablespoon of corn starch and toss. The batter should coat the cauliflower well.
Take a parchment lined sheet pan and place the cauliflower florets. The parchment is essential as the florets will otherwise stick to the pan. Bake the cauliflower in a preheated oven at 200 Celsius for 25 minutes. Turn the cauliflower florets once after 15 minutes so they get roasted evenly. After 25 minutes the cauliflower should be perfectly roasted and crispy. Set aside the oven baked roasted cauliflower onto a bowl.
Take a pan and add in the peanut oil. Add in the minced garlic and ginger. Saute for a few seconds. Add in the diced onion and capsicum. Saute for a minute. Do not cook for long. We need the veggies to retain their crunch. Add in the soya sauce, tomato ketchup, red chilli sauce, vinegar, salt, sugar and black pepper powder. Saute for a minute. Add in a few tablespoon of water to dilute the sauce. Let the sauce cook for a couple of minutes more. Add in the baked roasted cauliflower florets to the pan. Toss well to coat. Super delicious and super healthy oven baked gobi manchurian / cauliflower manchurian is ready.
- Author: Suguna Vinodh
- Prep Time: 25m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/baked-gobi-manchurian/
Recipe for Indo Chinese Veg Schezwan fried rice. This home style veg fried rice made Indian chinese style with sauces and store bought sauce / masala is a winner. Recipe with step by step pictures. Try this amazing Indo Chinese Veg Schezwan fried rice at home today.
Schezwan veg fried rice is the answer for everyone who loves to have their Indo Chinese fixings spicy. The main thing about the schezwan veg fried rice is the schezwan paste / masala that gives the heat and taste. I have used store bought schezwan chilli paste today. Its available in all major stores and tastes very good too.
Schezwan Fried rice is very easy to make when you have the mise en place ready. Just like the veggie trinity mirepoix in western cooking, there is a holy trinity of veggies in Chinese cooking too! Its the combination of Ginger, Garlic and Scallions / Spring onions. Use them generously whenever you make chinese food!!!
First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.
After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice. Note: For a very dry rice, release the pressure manually after 5 minutes.
Now lets talk about the flame. High heat is very important in chinese cooking. The chinese restaurants use heavy burners that can cook and slightly char the veggies and meat in seconds. Even though, we cannot replicate that at home, keep the flame of the gas stove to the maximum it will go. Cooking the veggies on high heat will give it a slight char and flavour that’s desirable.
Now, lets make the Schezwan fried rice with loaded vegetables. Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. No need to fry for a long time. Just a couple of minutes is enough.
Now comes the veggies. I do not like to use a lot of types of veggies in my fried rice. But its totally up to you. You can use whatever you find in your fridge. I have used finely chopped carrots, beans and a little cabbage. The flavour of cabbage is very essential for fried rice. You may add capsicum, corn, mushrooms etc… depending on what you like. Make sure you chop them as fine as possible so it cooks quickly! I have added roughly about two cups of veggies.
Take a bowl and add in the salt, pepper powder, sugar and the sauces. The little sugar will balance the taste. Mix well. Add a little water if the sauce is too thick. If you want a very spicy fried rice, add a little more of the Schezwan paste. You can also add red chilli flakes if you like.
Add in the sauces to the pan. Saute for a couple of minutes.
Add in the cooled rice. Saute for a couple of minutes more. Cold rice works best while making any kind of fried rice. Overnite rice is the best.
Add in the chopped spring onions. Mix well.
Add in the capsicum. I like to add the capsicum at last so it stays crunchy. Finally add in the butter. Butter is the secret to a good restaurant style fried rice. It gives a delicious flavour to the rice and makes it really rich.
Briefly saute for a minute and switch off the flame.
Schezwan veg fried rice is ready. Serve with gobi manchurian , chilli paneer or sweet and sour fish
1.5 cups basmati rice (cook as instructed above)
2 tablespoon peanut oil
10 cloves garlic, finely minced
1 inch ginger, finely minced
2 cups finely chopped veggies
1/4 teaspoon salt
1/2 teaspoon black pepper powder
1 teaspoon sugar
1 tablespoon schezwan paste
1 tablespoon tomato ketchup
1 teaspoon red chilli sauce
2 teaspoon soya sauce
1/3 cup finely chopped spring onion
1 capsicum, finely chopped
1 tablespoon butter, unsalted
Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. No need to fry for a long time. Just a couple of minutes is enough.
Add in the veggies and saute for 3-4 minutes.
Take a bowl and add in the salt, pepper powder, sugar and the sauces. The little sugar will balance the taste. Mix well. Add a little water if the sauce is too thick. If you want a very spicy fried rice, add a little more of the Schezwan paste. You can also add red chilli flakes if you like. Add in the sauces to the pan. Saute for a couple of minutes.
Add in the cooled rice. Saute for a couple of minutes more. Cold rice works best while making any kind of fried rice. Overnite rice is the best.
Add in the chopped spring onions. Mix well. Add in the capsicum. I like to add the capsicum at last so it stays crunchy. Add in the butter.
Briefly saute for a minute and switch off the flame.
Notes
There is no need to use additional salt. I have used just 1/4 teaspoon. The sauces are already very salty. So be cautious while adding salt.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
