Gobi Manchurian (Chinese Cuisine)

Gobi Manchurian (Chinese Cuisine)

Ingredients:

1 Cauliflower
2 cups of all purpose flour
1tbsp Green chili paste
Salt to taste
1 1/2 cup Bell peppers finely chopped.
1/2 cup chopped spring onions
1/4 cup French beans finely chopped (Optional)
1tbsp ginger garlic paste
2garlics finely chopped
3tbsp Soy sauce
3tbsp tomato chili sauce /Tomato Ketchup
Oil for deep frying

Method:

1. Wash the cauliflower and cut into small florets and boil/cook for 5 mts with pinch of salt. Drain the water and keep it aside.

2. In a bowl add all purpose flour, ginger garlic paste, green chili paste, salt and water and make a batter of medium consistency. (It should be the way we do bajjis.). Check the taste of mixture and adjust the spice and salt as per your taste.

3. Heat the oil in a heavy bottomed pan. Once the oil is hot dip the florets in batter/mixture and deep fry them until they turn golden color. Note: Please do not fry on high flame/heat. Always fry on medium heat.

4. In a skillet/heavy bottomed vessel add 3 tbsp of oil and chopped garlic. Once the garlic turns golden color sauté spring onions, bell peppers, French beans for 5-6 mts. Add soy sauce and tomato chili sauce and cook for 3-4 mts. (Adjust the soy sauce and tomato ketchup based on your taste)

5. Add the fried florets to the above mixture and mix well.

Garnish with fresh coriander and yummy Gobi Manchurian is ready to be served.

Bhatti Di Ghobhi(Tandoori Gobhi) Recipe

Bhatti Di Ghobhi(Tandoori Gobhi) Recipe

This tandoori item is a cauliflower barbecue recipe which is grilled to perfection. The marinated cauliflowers or gobhi with an amazing blend of herbs and masala is a great starter.

                                      
Ingredients

1. 1 tablespoon fresh lime juice

2. 3 cups water

3. 6 cups chopped cauliflower pieces

4. 2 cardamoms

5. 2 cloves

6. Piece of cinnamon (1 inch in size)

7. 1 bay leaf

8. Salt according to taste

For marinating:

1. 1 ½ teaspoon mustard oil

2. 1 ½ teaspoon grated ginger

3. ½ teaspoon turmeric powder

4. ¼ teaspoon red chilli powder

5. 3 pieces of crushed garlic

6. 1/3 cup water

7. 6 tablespoon yogurt

8. ¼ cup chopped coriander

9. Salt according to taste

How to cook Bhatti Di Ghobhi?

Step 1: Take a saucepan, mix 3 cups of water, salt and lime juice and boil cauliflower for 5 minutes on low flame. Drain out the extra water.

Step 2: Mix all marinating ingredients and rub on the cauliflower pieces. Keep it in the fridge for 3 hours.

Step 3: Cook it in tandoor. Serve it hot with lime and coriander pieces.

Gobhi Mussallam Recipe (Masala Cauliflower)

Gobhi Mussallam Recipe (Masala Cauliflower)

An awesome treat for a complete family meal, gobhi mussallam is easy to prepare recipe
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Ingredients

1.    200 gms cauliflower

2.    100 gms onion

3.    30 gms poppy seeds

4.    50 gms cashew

5.    2 gms mace

6.    3-4 inch long cinnamon pieces

7.    2-3 small cardamoms

8.    3-4 cloves

9.    100 gms curd

10.    50 gms ghee

11.    20 gms cumin

12.    10 saffron threads

13.    50 gms gram-flour (besan)

14.    Yellow chilli powder (according to taste)

15.    Salt (according to taste)

How to cook Gobhi Mussallam?

Step 1: Clean cauliflower and blanch it.

Step 2: Mix gram-flour with water to make a thick paste. Then wrap the cauliflower with the paste and fry it on medium flame.

Step 3: Boil cashew, poppy seeds and onion. Make a paste of all three.

Step 4: Add beaten curd to it and keep the mixture aside.

Step 5: Heat ghee in a pan and sauté all the spices. Then add cashew paste and cook for some time.

Step 6: Add yellow chilli powder and salt and cook the mixture until it turns oily.

Step 7: Place the fried cauliflower on a plate and pour the cashew gravy on it.

Step 8: Meanwhile soak saffron threads in milk. Serve your dish after garnishing it with the saffron threads.

Gobi Manchurian Dry

Gobi Manchurian Dry
"Gobi Manchurian" can be found in almost all Indian restaurant's menu as this is such a popular dish. Every one mistakes this to be a Chinese dish but this is a pure Indian dish. To my knowledge there is no dish as "Manchurian" in Chinese restaurant menu except in India. Manchuria - The historical name of a region of north-east China. May be this is the reason we call it as a Chinese dish or may be this dish incorporates lots of Chinese ingredients like soy sauce, ginger and garlic. Why bother about the name when the taste is very excellent. Here is the recipe for this dish.

Ingredients:
Gobi / Cauliflower - 1 small cut into bite size florets
Garlic finely chopped - 5 cloves
Ginger finely chopped - 2"
Onion finely chopped - 1/2 cup
Green Chilies chopped - 4
Ketchup - 3 tsp
Chili Garlic sauce - 1tsp
Con starch - 5 tsp
Red flood colour - 1 pinch
Soy Sauce - 3 tsp
Cilantro Chopped - 1/2 cup
Oil to fry
Salt as required


Method :
In a bowl make a paste out of con starch , red food color, chili garlic sauce , 1 tsp of soy sauce, salt and little water. Add cauliflower florets to it and mix it. Deep fry the florets until golden brown and set aside. In a non- stick pan heat 2 tsp of oil and saute onion for 3 mins . Add garlic, ginger and green chilies and fry for 2 mins. Add ketchup and remaining 2tsp of soy sauce and mix for 2 mins. Now add the fried cauliflower and mix until all the sauce is coated well on the gobi. Now add cilantro and give a quick mix and now transfer to a serving plate and enjoy it hot!!!!

Aloo Gobi

Aloo Gobi

This recipe was a labour of love – a well-researched-much-adapted-tested-and-tested-again-totally-worth-it labour of love. It’s awesome with chana masala, some simple naan, and rice. It really doesn’t have to be more complicated than that. I wish I could tell you more about the history of aloo gobi but all I know is that it’s usually a dry dish containing potatoes, cauliflower, and turmeric as the signature ingredients, and it hails from Punjab in north-west India. I don’t like mine so dry so I add stewed tomatoes. And it rocks. Which I guess is all you really need to know.

3 tbsps olive oil

1 large onion, chopped

1 tsp whole cumin seed

1 tbsp fresh ginger, peeled and grated

4  garlic cloves, minced

2 tsps turmeric

2 tsps garam masala

¼ tsp cayenne

1 tsp sea salt

16 oz  stewed or crushed tomatoes

1 large cauliflower, broken into small florets

3 large potatoes, diced

1 cup fresh or frozen peas

1 bunch cilantro, chopped

sea salt and pepper

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle.  Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in salt, stewed tomatoes, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add peas. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.