Gobi Manchurian Recipe, Cauliflower Manchurian, How To Make Gobi Manchurian

Gobi Manchurian Recipe, Cauliflower Manchurian Recipe. Restaurant style Gobi Manchurian dry recipe with step by step pictures.

Gobi Manchurian is a favorite for everyone. Some one told me at a party, Gobi Manchurian is definitely not the real Chinese and asked whether it is south indian or north indian? Indo-Chinese was not acceptable. After a long debate we all agreed that Gobi Manchurian was just Indian. Truly, quintessentially Indian. Here is a nice home style Gobi Manchurian recipe.

Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

Take a big bowl and add in the corn flour, maida (all purpose flour), salt and red chilli powder. Add in the water and mix well to make a thick paste. Add in the cauliflower florets and mix well to coat. If the mixture looks very watery, add in a tablespoon of corn flour to the mixture and combine well to coat. Set aside.

Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets. When the Cauliflower is cooked (the bubbles have subsided), remove and drain on a paper napkin. Set aside.

Now for the sauce. Add in oil to a pan and add in the finely chopped garlic. I like to add a lot of garlic as I am a lover of garlic. Fry on a low flame until light brown.

Add in the diced onions, diced capsicum and finely chopped green chillies. Fry for a couple of minutes until soft. Next add in the soy sauce, vinegar, sugar and tomato ketchup. Add 1/4 cup of water and fry well till the sauce is cooked. Soy Sauce itself is salty. So no need for adding additional salt.

Make a slurry with corn flour and water. Add it to the pan. The sauce would immediately thicken up.

Add in the fried cauliflower and saute well so the sauce evenly coats the cauliflower. Switch off the flame and garnish with spring onions and coriander leaves. Serve hot.

• Measurements used 1 cup = 250 ml

For Blanching Cauliflower

• 1 litre Water
• 750 grams Cauliflower florets
• 1 teaspoon Turmeric
• 1 teaspoon Salt

For Frying Cauliflower

• 1/2 cup Maida (All purpose flour)
• 3/4 cup Corn Flour / Corn Starch
• 1 teaspoon Salt
• 1 teaspoon Red chilli powder
• 1/2 cup – 3/4 cup Water
• 500 ml Vegetable Oil to fry

For the Sauce

• 3 tablespoon Oil
• 4 tablespoon finely chopped Garlic ( 15 - 20 cloves garlic)
• 1 Onion, diced
• 1 Green Capsicum, diced
• 2 Green chillies, finely chopped
• 1 tablespoon Soy sauce
• 2 tablespoon Tomato ketchup
• 1 teaspoon Vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 2 tablespoon Corn flour plus 1/4 cup water for slurry
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 spring onion stalks, finely chopped

For Blanching Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

For Frying Cauliflower

1. Take a big bowl and add in the corn flour, maida (all purpose flour), salt and red chilli powder. Add in the water and mix well to make a thick paste. Add in the cauliflower florets and mix well to coat. If the mixture looks very watery, add in a tablespoon of corn flour to the mixture and combine well to coat. Set aside.
2. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets. When the Cauliflower is cooked ( the bubbles have subsided), remove and drain on a paper napkin. Set aside.

For the Sauce

1. Add in oil to a pan and add in the finely chopped garlic. I like to add a lot of garlic as I am a lover of garlic. Fry on a low flame until light brown.
2. Add in the diced onions, diced capsicum and finely chopped green chillies. Fry for a couple of minutes until soft. Next add in the soy sauce, vinegar, sugar and tomato ketchup. Add 1/4 cup of water and fry well till the sauce is cooked.
3. Make a slurry with corn flour and water. Add it to the pan. The sauce would immediately thicken up.
4. Add in the fried cauliflower and saute well so the sauce evenly coats the cauliflower. Switch off the flame and garnish with spring onions and coriander leaves.
5. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Indian

• Measurements used 1 cup = 250 ml

For Blanching Cauliflower

• 1 litre Water
• 750 grams Cauliflower florets
• 1 teaspoon Turmeric
• 1 teaspoon Salt

For Frying Cauliflower

• 1/2 cup Maida (All purpose flour)
• 3/4 cup Corn Flour / Corn Starch
• 1 teaspoon Salt
• 1 teaspoon Red chilli powder
• 1/2 cup – 3/4 cup Water
• 500 ml Vegetable Oil to fry

For the Sauce

• 3 tablespoon Oil
• 4 tablespoon finely chopped Garlic ( 15 - 20 cloves garlic)
• 1 Onion, diced
• 1 Green Capsicum, diced
• 2 Green chillies, finely chopped
• 1 tablespoon Soy sauce
• 2 tablespoon Tomato ketchup
• 1 teaspoon Vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 2 tablespoon Corn flour plus 1/4 cup water for slurry
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 spring onion stalks, finely chopped

For Blanching Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

For Frying Cauliflower

1. Take a big bowl and add in the corn flour, maida (all purpose flour), salt and red chilli powder. Add in the water and mix well to make a thick paste. Add in the cauliflower florets and mix well to coat. If the mixture looks very watery, add in a tablespoon of corn flour to the mixture and combine well to coat. Set aside.
2. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets. When the Cauliflower is cooked ( the bubbles have subsided), remove and drain on a paper napkin. Set aside.

For the Sauce

1. Add in oil to a pan and add in the finely chopped garlic. I like to add a lot of garlic as I am a lover of garlic. Fry on a low flame until light brown.
2. Add in the diced onions, diced capsicum and finely chopped green chillies. Fry for a couple of minutes until soft. Next add in the soy sauce, vinegar, sugar and tomato ketchup. Add 1/4 cup of water and fry well till the sauce is cooked.
3. Make a slurry with corn flour and water. Add it to the pan. The sauce would immediately thicken up.
4. Add in the fried cauliflower and saute well so the sauce evenly coats the cauliflower. Switch off the flame and garnish with spring onions and coriander leaves.
5. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/gobi-manchurian/

South Indian Tamilnadu style Javvarisi Payasam. Easy and very simple recipe. Javvarisi Payasam – Sabudana Kheer – Tapioca pearl pudding recipe.

Javvarisi Payasam – Sabudana Kheer – Tapioca pearl pudding recipe. When I was young, this was the only payasam I would eat. The texture of the Javvarisi/tapioca pearls was something i loved and still do. The soft and yet firm Javvarisi pearls coated with reduced milk is truly a treat. This payasam is a must during festival times and my grandmother would eat this payasam with appalam/poppadum. the salty sweet thing was something she really liked. Here is how to do a very simple Javvarisi Payasam.

Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour. The Javvarisi pearls would absorb the water and double in volume. After an hour. Drain the water. Set aside.

Boil 500 ml of milk with the soaked and drained Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom. After 15 minutes, taste the Javvarisi. It should be soft yet firm. If its still hard, let it boil for another 5 minutes. The mixture would also have become thick by now. If its very thick dilute with some milk if required.

Add in half a cup of sugar and let it boil for 2-3 minutes. Add in the sugar only after the Javvarisi has fully cooked. Switch off the flame and add in powdered cardamom. I like to grind the cardamom in a mortar and a pestle. Add in a pinch of salt. Mix well to combine. Set aside.

Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.

Payasam is ready. I like to serve this payasam a little warm.

For the Payasam

• 1/2 cup Javvarisi – sabudana – tapioca pearls
• 500 ml milk
• 1/2 cup sugar
• 4 cardamom, seeds ground to a fine powder
• a pinch of salt

For the tempering

• 2 tablespoon ghee
• 10 Cashewnuts
• 15 raisins

For the Payasam

1. Wash the Javvarisi in running water for two to three times. Soak the washed Javvarisi in water and set aside. Let it soak for atleast one hour.
2. Boil 500 ml of milk with the soaked Javvarisi for 15-20 minutes on low flame stirring once in a while so it does not scorch at the bottom.
3. Add in half a cup of sugar and let it boil for 2-3 minutes.
4. Switch off the flame and add in powdered cardamom. Add in a pinch of salt. Mix well to combine. Set aside.

For the tempering

1. Heat a small pan and add in the ghee. Add in the broken cashew nuts and fry on a low flame. When the nuts are slightly brown, add in the raisins and wait for the raisins to plump up. Switch off the flame and add it to the payasam. Mix well to combine.
2. Serve warm.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: South Indian, Tamilnadu