Recipe- Gobhi/ Cauliflower Manchurian

Gobhi/ Cauliflower Manchurian


Ingredients
Gobhi 1 medium (Separated in florets)
Green Chilli 2-3 nos (Finely chopped)
Spring Onion 4-5 nos (Roughly chopped)
Onion 1 large (Roughly chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
French beans 7-8 nos (Finely chopped)
Ginger Garlic paste 2 tsp
Soy Sauce 4 tbsp
Vinegar 2 tbsp
Tomato Ketchup 1 tbsp
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
Corn Flour 5-6 tbsp
Oil 2-3 tbsp + to fry

Method

  • Wash and blanch gobhi and keep aside.
  • Take corn flour in a deep bowl and mix with sufficient water to make a thick paste.
  • Add salt and pepper mix well. Cover and keep aside for 5 minutes.
  • Now take sufficient oil in a pan to fry on medium heat.
  • When oil is hot enough dip gobhi florets in corn flour paste and deep fry till golden brown.
  • When done, remove on absorbent paper and keep aside.
  • Now heat 2-3 tbsp oil in a pan, add chopped onions and fry until pink in color.
  • Now add ginger garlic paste and fry.
  • Add chopped spring onion bulb and chopped green chillis and fry
  • Now add spring onion green, capsicum, carrot, french beans and stir fry on high flame.
  • Now add Tomato ketchup, soy sauce and vinegar mix well and reduce the flame to low.
  • When boil comes add 1 tbsp of corn flour left over paste and stir continuously so that no lumps form.
  • Add sufficient water to adjust the thickness of sauce. 
  • Add some salt and crushed black pepper, mix well.
  • Now add the fried gobhi and mix well.
  • Check the consistency of sauce if it seems too dry sprinkle some water.
  • Cover and keep for 4-5 minutes on low flame.
  • Top with 1 tbsp soy sauce and 1 tsp vinegar.
  • Mix gently and serve hot.

Tips
Be gentle when you mix fried gobhi with sauce.
You can adjust the chilli and soy sauce as per your taste.
If you want gravy thickness add some more water and boil.
You can serve either as a starter or with plain rice or noodles.



  

 



Recipe- Idly Fry

Idly Fry



Ingredients
Mini Idlis 1 medium bowl
Tomato 1 small (Roughly chopped)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Sambhar Masala 1 tsp
Ghee 

Method
Take 1 tbsp ghee in a non stick pan and heat on medium flame.
When ghee is hot enough add 1 tsp Mustard seeds and let it cracker.
Add tomato and fry until soft.
Add turmeric powder and red chili powder mix well.
Add all other vegetables with 0.5 tsp salt, fry for few seconds.
Cover the pan and reduced the flame to low, check after 4-5 minutes. 
When vegetables are soft, raise the flame to high and add Mini idlis.
Toss well on high flame when idlis starts change in color, switch off the flame and sprinkle sambhar masala powder.
Serve hot with chutney.

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot. 
You can use yellow or red capsicum as well to make the dish more colorful.
Best for tiffin as well.
Make sure to adjust chilli if you are serving to kids.

“Be Vegetarian be Happy”
“Live and Let Live”