Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier with  crispy outer & spongy inner. I’m sure everyone would forget to count the numbers, when dipped generously in some spicy  chutney & had on the go.

These kuzhi  paniyarams can be prepared both sweet & spicy. Today, I’ve prepared only the savoury version for breakfast and I’m sharing the recipe for the same.

You can also check out these Kuzhi Paniyaram Recipes...

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits KuzhiPaniyaram

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Ingredients:

For the Paniyaram batter:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Whole Urad Dhal – ½ cup
• Fenugreek seeds | vendhyam | Methi seeds - 1 tsp
• Salt to taste

 For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Shallots ( Finely chopped) – 4 tbsp
• Green chillies (Finely chopped) – 2 tbsp
• Curry leaves (Finely chopped) – 3 tbsp
• Coconut gratings – 2 tbsp
• Oil – as needed for making paniyaram

Method:

1. Wash both rice togehther & urad dhal with methi seeds separately and soak with enough water for 4 hours.
2. After 4 hours, grind urad dhal & methi seeds into a smooth, fluffy batter by adding little water now & then. When the batter is done, take out in a vessel.
3. Grind both rice together into a fine batter by adding water now & then. Collect the rice batter in the same vessel.
4. Add the required salt and mix well. Allow the batter to ferment for 8-10 hours.  The consistency of the batter should be like thick idli batter.
5. When the fermented batter is ready, heat oil in a kadai, splutter mustard seeds, add the finely chopped green chillies, curry leaves  & shallots and sauté for 2 minutes till the onion becomes translucent & release a nice aroma. Finally add coconut gratings, sauté for a while and switch off.
6. Allow the seasonings to cool. Then add the seasonings to the paniyaram batter and mix everything well.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on both sides.

Chettinad special kara paniyaram is ready! You can enjoy these with any chutney of your choice. I’ve served them with Onion Tomato Chutney.

Note:

• Adjust the consistency of the fermented batter to medium between idli and dosa batter, by adding water.
• The left over paniyaram batter can be used for making dosa.
• The same procedure may be followed with regular idli/dosa batter.
• Those who don’t have the paniyarakkal, can deep fry these paniyarams in oil.

Tags: Chettinad special kara paniyaram recipe, How to prepare kuzhi paniyaram batter?, Chettinad special recipes, Paddu recipe, Guntha Ponganalu recipe,  savoury version of kuzhi paniyaram, Chettinad recipes, Kuzhi paniyaram with dosa batter, kuzhi paniyaram with left over batter., appe recipe, Paniyaram recipes, Spicy Paniyaram recipe, How to prepare chettinad special kuzhi paniyaram? How to prepare batter for preparing chettinad kuzhi paniyaram? 

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Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola

Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices.  These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture.  No one will find out it is made out of baby jackfruit and will not say “no” to these  yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought.

As I told you in my previous Jackfruit Recipes, i.e. Palakkai Biryani & Palakkai Kurma, we have this jackfruit tree in our home town. Only yesterday, my sister brought me this year’s batch. Though so many dishes can be made out of this palaakkai, my son is not a big fan of eating curries like kootu, poriyal, pirattal, etc. I was thinking too hard to come up with a recipe which would make him eat. Finally, I came out with a recipe of making these balls.

Let us move on to the recipe.

Ingredients:

• Palakkai pieces – 2 cups
• Garlic (grated)– 1 tbsp
• Ginger (grated) – 1 tbsp
• Green chillies (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Cilantro | Coriander (finely chopped)– 2 tbsp
• Salt to taste
• Oil to fry

To Grind:

• Red chillies – 2 Nos
• Fennel seeds – 1 tsp
• Porikadalai | Fried gram – ¾ cup

Method:

1. Peel the skin by applying oil on both hands as well as the knife and  cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening. Discard that water.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough fresh water for about 2-3 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces. Discard the water and keep it aside.
4. Grind porikadalai | pottu kadalai along with red chillies & fennel seeds and keep aside.
5. In a mixing bowl, add the pressure cooked jackfruit pieces and mash them coarse like keema, using masher or with your hands.
6. To this palaakkaai keema, add the ground porikadalai mixture and all other items mentioned above i.e. finely chopped green chillies, coriander leaves,  grated garlic & ginger,  garam masala powder, turmeric powder & salt. Mix everything very well to form a smooth dough. No need to add water.
7. Make small balls out of this dough and keep aside.
8. In a deep bottomed kadai, add oil and heat the oil.
9. Fry the balls in simmer until done.

Your crispy, spongy Palakkai kola urundai is ready to eat! Pala musu kola urundai can be taken as a snack or starter along with any soup or as an accompaniment with rice.

Note:

There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped Palakkai kofta balls.

• There will be no need to add water while making kofta dough. If you cannot make a ball, then drizzle few drops of water and proceed.
• Don’t mash the pressure cooked jackfruit pieces too fine or grind it in a blender. Mashing them coarse will retain the texture of kofta.
• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.

Tags: Palaakkai balls recipe, Palakkai kola urundai, Chettinad kola urundai recipes, Palakkai kofta balls recipe, Palakkai keema balls, fried Palakkai balls, Palakkai kaima urundai, Baby jackfruit kola urundai recipe, Palaa Moosu kola urundai recipe, Palaa Pinju kola urundai recipe, kofta recipes, Starter recipes, Koftha balls recipes, Kola using baby jackfruit, Kola urundai with raw jackfruit, Palakkai recipes, Raw jackfruit recipes, Baby jackfruit recipes, Recipes using palaa moos, Palaakkaai recipes

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Karadaiyan Nombu Uppu Adai | Karadayan Nombu Uppu Karadai | Nonbu Karadai (Salt)

Karadaiyan nombu uppu adai  | Karadayan nombu  uppu karadai | Nonbu Karadai (Salt) is prepared by steaming the seasoned rice flour dough with karamani | black eyed bean. The steps followed in the recipe for making uppu karadai is more or less similar to that of Karadayan Nombu Sweet Adai except for adding jaggery to the latter one. Though this uppu adai is not meant for pooja, it is usually done along with sweet karadai, may be for balancing the taste of sweet karadai with that of savoury & salt one. Also the base flour & cooking procedure are more or less the same for both the versions.

I’m baffled with how our ancestors meticulously planned their meal. Even snacks and add-ons for poojas were prepared with a thought on nutritional values. These karadais, both sweet & salt version, are a balanced combination of carbs, protein, iron, vitamins, minerals with enough fibre making it a guilt free snack and so anyone can try.

To know more about Karadayan Nombu & Recipe for Nombu Sweet karadai Clickhere.

As I promised yesterday, here is the recipe for Uppu Karadai…

Ingredients:

• Rice flour – 1 cup
• Karamani | Black eyed bean – 2 tbsp
• Grated coconut –  ½  cup
• Water – 2 cups
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Green chillies (finely chopped) – 2 Nos.
• Curry leaves (finely chopped) – 2 tbsp
• Ginger (grated) – 1 tbsp
• Asafoetida – a pinch

Method:

1. Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
2. Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
3. In a heavy bottomed kadai, heat oil, season with the items given “For seasoning”.
4. To this add the cooked karamani and sauté for 2 minutes.
5. To this add, coconut and give a stir.
6. To this add 2 cups of water & required salt and bring it to boil.
7. To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
8. Once it forms a whole lump, switch off, transfer it to a plate & allow it to cool.
9. Once cooled, apply some oil on your hands and knead the dough a little to make it smooth.
10. Grease your hands with oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
11. Steam the karadais in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.

Healthy & tasty Uppu Nombu Karadai is ready! Enjoy this uppu adai with inippukaradai & butter!!

Happy Karadayan Nombu to all...

Note:

• While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water and make soft karadais.
• The dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the adai will get cracked.
• Never allow the dough to become dry.
• Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.

Tags: Karadaiyan Nombu recipes, Karadaiyan Nonbu recipes, Uppu karadai recipe, Savoury karadai recipe, Savithri vitatham recipes, Story behind karadaiyan nombu, Significance of karadaiyan nombu, Easy karadai recipe, Karadai recipe using store bought flour, Karadai recipe using idiyappam flour, Karadai recipe using home made flour, karadayan nonbu recipes, How to prepare rice flour for making nombu adai?, Nombu adai using karamani, nombu adai using black eyed beans, Steamed dumpling with black eyed bean. 

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Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai

Karadaiyan nombu adai | Karadayan nombu vella adai | Inippu karadai is a steamed dumpling prepared with rice flour, jaggery and karamani | black eyed bean. This is a must to do dish on Karadaiyan Nombu. This dish has an interesting story which should be mentioned here.

Karadiayan Nombu | Savitri Nonbu | Savithri Viratham is observed in remembrance of a legendary couple Sathyavan-Savitri. Savitri who brought back the life of her husband, Sathyavan from the hands of Yama, the God of Death through her love, devotion, courage & intelligence. Hence this nonbu is observed by the married women for the well being and longevity of their husbands. Also the unmarried girls observe this fast to get the best life partners. The name, Karadaiyan nombu is derived from the name of the dish, “Karadai” which Savitri offered along with unmelted butter as prasad to Yama as thanksgiving in return of her husband’s life. She prepared karadai using wild rice (kara arisi) along with karamani & jaggery. Hence it is a practice to do these kara adai with jaggery| sweet karadai on Karadyan Nombu.

It is believed that the above incident happened on the cusp of Tamil months of Masi and Panguni and this time it falls on 14^th March, 2015. On the day of nombu, all women in the family prepare these adais (both sweet & salt version), perform pooja, tie a yellow rope (charadu) around their necks and complete their fast by eating this sweet adai along with unmelted butter chanting the following.

“Urugaatha vennaiyum, oru adaiyum naan nootren

Orukkaalum  en kanavar piriyaamal irukkanume”

“உருக்காத வெண்ணெயும் ஒரு அடையும் நான் நோற்றேன்;

ஒருக்காலும் என் கணவர் பிரியாமல் இருக்கணுமே”

It means “I’ve observed this fast by offering unmelted butter and a karadai; my husband should never be separated from me at any cost”.

The uppu karadai is also prepared on this day but generally not offered for pooja. Anyway I’ll post the recipe for uppu karadai tomorrow.

In North India also, similar vrat is being followed by married women in the name of “Karva Chauth”  and they fast for the entire day i.e from sun rise to moon rise. Where ever we are, the rituals are same and are being followed all over the world in different names.

Karadaiyan Nombu is generally observed by the families who follow this tradition for years. Since I grew up in the Brahmin neighbourhood, I know all of their rituals, customs & recipes. After I moved from my hometown I never had the opportunity of tasting these yummy karadais. Now, my blog gives me the opportunity to recall things which I’ve forgotten for years.

Here is the recipe for Inippu Karadai…

Ingredients:

• Rice flour – 1 cup
• Karamani | Black eyed bean – 2 tbsp
• Jaggery – ¾ cup
• Grated coconut –  ½  cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Water – 1 ½ + ½ cup

Method:

1. Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
2. Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
3. Powder jaggery and melt in ½ cup of water by heating. Once it dissolves completely, switch off and filter the impurities. Keep the jaggery syrup aside.
4. In a heavy bottomed kadai, heat ghee, add the cooked karamani and saute for 2 minutes.
5. To this add, coconut and give a stir.
6. To this add 1 ½ cups of water and allow it to boil.
7. To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
8. Once it forms a whole lump, add jaggery syrup & cardamom powder. Again stir by mashing it until everything blends together. Transfer it to a plate & allow it to cool.
9. Once cooled, apply some ghee on your hands and knead the dough a little to make it smooth.
10. Grease your hands with ghee | oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
11. Steam the karadais  in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.

Yummy Sweet Nombu Karadai is ready for Pooja!! Serve it with a dollop of butter & enjoy!!!

Note:

• While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water.
• The dough should be kneaded well by applying ghee|oil so that it should be soft and pliable. Otherwise the adai will get cracked.
• Never allow the dough to become dry.
• Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.

Tags: Karadaiyan Nombu recipes, Karadaiyan Nonbu recipes, Inippu karadai recipe, Vella karadai recipe, Savithri vitatham recipes, Story behind karadaiyan nombu, Significance of karadaiyan nombu, Easy karadai recipe, Karadai recipe using store bought flour, Karadai recipe using idiyappam flour, Karadai recipe using home made flour, karadayan nonbu recipes, How to prepare rice flour for making nombu adai?, Nombu adai using karamani, nombu adai using black eyed beans, Steamed dumpling with black eyed bean. 

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Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry

Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry is a quick but healthy recipe with the addition of few Indian spices. This magical green vegetable is gaining popularity through its excellent anti-cancerous properties. Apart from this, it is rich in Vitamin C & dietary fibre.

While selecting the vegetable, look for greenish bud without too much of white or yellow spots. It has to be cooked afresh. It needs to be steamed | microwaved  to get the total benefits out of this vegetable.  I could eat this straight away after steaming but to satisfy everyone's taste buds I’ve added some flavours in this recipe.  This can be eaten as such or as an accompaniment with soup, rice, rotis, etc.

Here is the recipe…

Ingredients:

• Broccoli –  1 No. (Medium)
• Onion (finely chopped) – 1 No.
• Garlic (finely chopped) – 1 tbsp
• Red chilli flakes –1 tbsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 1 tsp
• Jeera | Cumin seeds – ½  tsp

Method:

1. Separate the broccoli florets, wash very well in running water. Chop into big chunks & steam for 5 minutes.
2. Allow it to cool, chop into bite size pieces and keep aside.
3. Heat oil in a kadai and season with the items given “For seasoning”.
4. Then add garlic & sauté till it becomes golden brown in colour. 
5. Add onion & sauté till the onion becomes translucent.
6. Add pepper powder, turmeric powder & salt and sauté for a minute.
7. Then add the chopped broccoli and sauté for about 2 minutes in simmer.
8. Finally add chilli flakes, toss well and switch off.

Your healthy, tasty Broccoli Stir Fry is ready to serve. We have enjoyed this with Chettinadu Thakkali Soup & Rice.

Note:

• Don’t steam or cook your broccoli for more time . The crunchiness in the vegetable adds taste as well as retains the nutrients.
• You can increase or decrease the quantity of spice powders as per your choice.

Tags: Broccoli Stir Fry recipe, Broccoli recipes, Indian style broccoli stir fry, Indian broccoli recipes, How to cook broccoli?, How to buy broccoli?, How to select broccoli?, Side Dish Recipes, Simple side dish, simple stir fry using broccoli, Healthy recipes, Simple side dish recipes

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 

About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.

For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!

Ingredients:

• Mutton (Boneless) – 1 ½ Kg
• Gongura leaves –  2 cups
• Ginger garlic paste – 4 tbsp
• Green chillies (slitted) – 4 Nos.
• Onion (finely chopped) – 2 cups
• Tomato (finely chopped) – 1 cup
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
• Pepper powder – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 4 tbsp + 1 tsp
• Bay leaf – 2 Nos
• Cinnamon 2" piece – 2 Nos
• Fennel seeds  – 1 tbsp
• Curry leaves - few

Method:

1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
3. Cut onion, tomato, green chilli as mentioned above and keep aside.
4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
6. Add onion and sauté till it becomes golden brown in colour.
7. Add tomato and sauté till it becomes mushy.
8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
14. Check for spice & salt at this stage and if you want, you can add more now.
15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

Note:

• The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
• Don’t grind the cooked gongura into a fine paste.
• Mutton cooking time varies with the quality of mutton.

Tags: Gongura Mamsam recipe, Andhra Style Gongura mutton, Mutton with red sorrel leaves, Mutton curry with gongura leaves, Goat meat and gongura leaves curry, Mutton curry for rotis, Mutton Gongura curry for variety rice, spicy mutton gongura curry, creamy mutton curry with sorrel leaves, Andhra special mutton recipe, How to cook gongura mutton at home?, Recipe for cooking goat meat with sorrel leaves, Goat meat with greens recipe, Goat meat with sour leaves recipe, Mutton recipes

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Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian is a very popular Indo-Chinese starter | appetizer. It is also an ideal accompaniment for any fried rice as well as noodles. I wanted to prepare something different from our usual South Indian menu for this Sunday. As usual my son opted for Egg fried rice with Gobi Manchurian. I too agreed since I didn’t post the recipe so far in my blog, though I’m making it quite often.

Now going to the recipe,  preparation of Gobi manjurian involves  two steps process. First  by deep frying the batter coated cauliflower florets, second by sautéing the deep fried florets with some sauces & spices. Very simple recipe but there are some tips to follow to keep the batter intact while frying. Other than that there is no secret in preparing Restaurant Style Gobi Manchurian at home.

Here we go for the recipe!

Ingredients:

For Deep Frying:

• Cauliflower florets (Cleaned & chopped) – 1 cup
• All purpose flour (Maida) – ¼ cup
• Corn flour –  3 tbsp
• Rice flour –  2 tbsp
• Ginger garlic paste – 1 tsp
• Pepper powder – ¼ tsp
• Salt to taste
• Oil for frying

For Sautéing :

• Oil – 1 tbsp
• Ginger (finely chopped) – 1 tbsp
• Garlic (finely chopped) – 2 tbsp
• Spring onion – 3 sprigs
• Capsicum (finely chopped) –  3 tbsp
• Red chilli sauce – 1 tbsp
• Soy sauce – ½ tsp
• Tomato sauce – 1 tbsp
• Pepper powder – 1 tsp
• Salt to taste

Method:

1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Take a large bowl, mix all flours with ginger garlic paste, pepper powder along with required salt.
4. To the mixture, add the water needed and mix well to form a creamy thick batter, as we do for idli batter, without any lumps. To this, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. Allow it to stand for 5 minutes.
5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the batter coated florets and spread one by one in the oil.
6. Cook in medium-high flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides. Drain from the oil when they turn golden brown in colour.
7. Continue the process for rest of the batch and allow the oil to drain from the florets on a tissue paper | paper towel.
8. In a broad non-stick pan, heat oil and add finely chopped ginger and garlic till they become crunchy and turn into golden colour.
9. To this add, finely chopped white part of the spring onion and sauté for a while. To this add finely chopped capsicum and sauté on high flame until they become bright green in colour.
10. To this add all sauces, salt, pepper powder & sauté well. Add 2 tbsp of water and mix everything well.
11. To this add the fried cauliflower florets and toss everything well. Finally add the chopped green part of the spring onion. Mix well & switch off.

Your hot, crunchy Gobi Manchurian is ready to serve. It can be served hot with any fried rice | pulao | noodles or as a starter with any soup.

Note:

• Care should be taken while adding water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
• Don’t increase the quantity of soy sauce anymore because that will make the manchurian darker.
• Do sauté immediately after frying the florets.
• Care should be taken while adding salt since salt has already been added in the batter for florets and there will be some salt content in the sauces as well.

Tags: Gobi manchurian recipe, Restaurant style gobi manjurian recipe, Chinese Cauliflower fry, Cauliflower florets chinese fry, Spicy Gobi Chinese fry recipe, Cauliflower manchurian, Gobi manjurian dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters simmered in Chinese sauces, How to prepare restaurant style Gobi Manchurian at home?

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