Skip to main content

Recipe for Restaurant like Gobi Manchurian Dry

 Recipe for Gobi Manchurian Dry

Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner. There are two parts for making dry manchurian with gobi
1) make florets and 
2) make spicy sauté. 
Learn how to make restaurant like delicious phool gobi manchurian dry with this easy step by step photos recipe.



Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 serving


Ingredients:
For Florets
1/2 cup Corn Flour
5 tablespoons Maida (all purpose flour)
1 medium size Cauliflower (Phool Gobi), broken into medium size florets
1/2 teaspoon Garlic Paste
1/2 teaspoon Ginger Paste
Oil, for deep frying
Salt
1/2 cup Water
For Sauté
1½ teaspoons Garlic Paste
2 teaspoons Ginger Paste
2 Green Chillies, finely chopped
1 large Onion, finely chopped
1 small Green Capsicum, finely chopped
1½ tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup/ Tomato Sauce
2 tablespoons Cooking Oil
2 tablespoons Spring Onion, finely chopped
Salt


Directions for Florets:

Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.


Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.


Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.

Directions for Sauté:

Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.


           
Saute them on high flame for 3-4 minutes.



Add soy sauce, tomato ketchup, chilli sauce and salt.


Stir continuous and cook for a minute


Add deep fried florets.


Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)


Transfer it to a plate and garnish with spring onion. Serve it hot with tomato ketchup and chilli sauce.


ed water for 15 minutes.
Do not try to deep fry all florets in a single go, as they may not cook evenly.
If you like crispy dry cauliflower manchurian, then deep fry batter coated florets for little longer than suggested time in this recipe.
Taste: Dry and spicy
Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with Chinese fried rice or Schezwan fried rice.
Labels:

Comments

  1. AnonymousJanuary 21, 2022 at 7:38 AM

    Online Casino Review: Big Time Gaming (Baccarat)
    Big 바카라사이트 Time Gaming is a real 메리트카지노 money online casino software developer that creates high quality casino software. They currently ラッキーニッキー offer more than 250 games and

    ReplyDelete

Post a Comment

SOME POPULAR RECIPES

RECIPE FOR SWEET RAJASTHANI CHURMA

RECIPE FOR SWEET RAJASTHANI CHURMA Churma, a traditional Rajasthani sweet typically served along with Dal-Bati, is prepared by grinding or crushing baked or deep fried Bati into fine powder using a grinder and then thoroughly mixing it with melted ghee, sugar and dry-fruits. With the exception of salt not being added in the dough, Bati (aka Baati or Batti) for both Dal Bati and Churma is prepared in same way by either baking it in oven or deep frying it in Ghee or cooking oil. This Rajasthani Churma recipe explains how to prepare baked Bati using oven and deep fried Bati using ghee with step by step photos. Preparation Time: 20 minutes Cooking Time: 35 minutes Serves: 2 servings Ingredients: 1/2 cup Whole Wheat Flour (atta) 2 tablespoons Rava (semolina/sooji) 2 tablespoons Ghee or Oil (for dough) Milk or Water, as needed to bind the dough 3 tablespoons Melted Ghee (for churma) 1/4 cup powdered Sugar 2 tablespoons chopped Dry-fruits, for garnishing Note: You can prepare Bati (aka B...
Post a Comment
Read more

EASY RECIPE OF SWEET BEETROOT HALWA

EASY RECIPE OF SWEET BEETROOT HALWA Beetroot Halwa – a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Preparing this delicious dessert at home in traditional way is very simple and requires just three ingredients – beetroot, milk and sugar. However, this Beetroot Halwa Recipe doesn’t stop there; it makes it even tastier and aromatic by adding cardamom, ghee and roasted cashews and easier to prepare by providing photos of each and every step. ‹› Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 3 servings Ingredients: 2 cups grated Beetroot (2 large beetroot) 1 cup Full Fat Milk (add 1½ cups to make extra creamy halwa) 3 tablespoons Sugar (more or less to taste) 1/8 teaspoon Cardamom Powder 2 tablespoons chopped Cashew Nuts, optional 2 tablespoons Ghee Directions: Wash the beetroots in running water. Peel them and cut from the bottom. Grate them using a grater (use side with larger h...
Post a Comment
Read more

Recipe for Palak Kofta (Spinach Kofta)

Palak Kofta (Spinach Kofta) Recipe  Palak kofta Curry is a classical dish from North Indian cuisine, which has shallow fried spinach dumplings in onion and tomato based spicy gravy. There are two main steps to make this curry at home-1.Making Koftas, 2. Making Gravy. You can prepare either simple kofta or stuffed kofta as per your preference. In this curry recipe, stuffed koftas are prepared; they have a crispy outer layer of cooked spinach and gram flour based mixture and stuffing of delicious paneer mixture. Gravy is prepared from onion, tomato, ginger, garlic, cashew nuts and other aromatic spices. Enjoy spinach koftas as a standalone snack or with tomato based gravy as a curry. Palak kofta curry tastes best with many types of Indian breads like paratha, chapatti, tandoori roti, naan, kulcha, etc. Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 2 servings Ingredients For Koftas: 2 cups chopped Spinach (palak) (100 gm or 1 bunch) 4 tablespoons Gram Flour (besa...
Post a Comment
Read more

RECIPE FOR TASTY TASTY KASHMIRI PULAO

RECIPE FOR TASTY TASTY KASHMIRI PULA0 Kashmiri cuisine has many rich and flavorful dishes that are simple yet different. In this traditional rice dish, basmati rice are first sauteed in butter laced spices, cooked in saffron flavored water and then mixed with shallow fried dry fruits, freshly cut fruits and fried onion. This step by step photo recipe of Kashmiri Pulao uses pomegranate, grape, apple and pineapple and shallow fried cashew nuts and almonds for crispness and crunch in every spoon. Try this easy Kashmiri pulao recipe to turn any occasion into a special occasion with its delectable aroma and richness. ‹› Preparation Time: 15 minutes Cooking Time: 25 minutes Serves: 2 servings Ingredients: 1/2 cup Basmati Rice (long grained rice) 4-5 Saffron Strands 1 tablespoon Milk (warm) 5-6 Cashew Nuts, roughly chopped 5-6 Almonds, roughly chopped 1 small piece of Bay Leaf 2 Cloves 1 Green Cardamom 2-inch piece of Cinnamon Stick 1 Green Chili, silt lengthwise 1/2 ...
Post a Comment
Read more