Makes: Ingredients For Gobi Manchurian Recipe

Makes: 4 to 5 servings
Ingredients for Gobi Manchurian Recipe

Main Ingredients
15 cauliflower florets of lemon size

3 tablespoons corn flour
5 tablespoons all purpose flour
1/4 cup water
1 teaspoon black pepper powder
Salt to taste
Oil for deep frying
For Manchurian Sauce
1/2 cup chopped spring onions

1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped ginger
1 tablespoon corn flour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon red chilli sauce (asian style)
1 tablespoon vegetable/sunflower oil
Salt to taste
Method for Gobi Manchurian Recipe

For Manchurian
Heat oil in a wok or a deep fryer.

In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
Add the cauliflower florets and mix until the florets get coated with the flour mixture. Add about 5 florets
(or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown. Remove from
oil and drain in paper towels. Keep aside.
For Sauce
Mix the corn flour with 1/4 cup of water.

Add soya sauce, ketchup, chilli sauce and salt.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry
for a few seconds.
Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is
cooked. Turn off heat.
Toss the Fried Cauliflower with the Manchurian Sauce and serve.
Garnish with spring onion leaves and extra green chillies if you like it spicy.
Ingredients of cauliflower manchurian :
1 medium Gobhi (Cauliflower)

3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
2 dried red chillies
1 Chopped green chili
1/4 tsp red chilly powder
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Spring Onions
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
1 capsicum cut into cubes
Oil for deep frying
2 tbsp Oil
How to make gobhi manchurian :
Cut the cauliflower in big florets.
Make a smooth batter of maida, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilly
powder and salt using water.
The batter should be neither too flowy nor too thick. It should be dripping consistency.
In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown.
Fry in small batches. Take ou on paper napkin and keep aside.
In another pan heat oil and add the left ginger & garlic paste, dried red chillies broken into halves
and green chilies to it.
Stir fry for a minute and then add salt and chopped capsicum cubes. A minute later add chopped
spring onions.
Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.
Add fried gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely
chopped spring onions. Serve gobi manchurian hot.
Note: To make gravy manchurian after stir frying spring onions add 1 1/2 cup of water and let it
boil. Make a lump free paste of 1 tblsp cornflour with 1/4 cup of water. Now gradually add to the
gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny. Then add
florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve
hot with noodles or rice.
Khaman Dhokla Recipe

With this easy step by step photos recipe of khaman dhokla, you can prepare soft and spongy instant
dhokla in less than 20 minutes and you do not need to prepare batter 8 or 12 hours in advance. The secret of
its sponginess and no requirement of advance preparation lies in using popular Eno salt. Follow our easy
breakfast recipe with step by step photos and discover how easy it is to make mouth watering traditional
khaman at home.
Preparation Time: 5 minutes

Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
For Batter:
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji), optional
1 teaspoons Lemon juice
1 teaspoon Eno Fruit Salt
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
Salt
For Tempering:
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 teaspoon Sesame Seeds (til)
1 tablespoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/2 cup Water
1.
Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it
over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates
2.
(filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a
bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
3.
Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size
would increase to almost double.
4.
5.
6.
Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
Place plates in steamer and steam for 10-12 minutes over medium flame.
After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does,
then it is ready otherwise cook 2-3 minutes more.
7.
Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small
squares using knife.
Directions for Tempering:

1.
Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida.
When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green
2.
chillies, saute them for few seconds.

Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame.
Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with
tempering.
3.
Garnish with chopped coriander leaves and grated coconut and serve with green coriander
chutney.
Tips and Variations:
Make sure that steamer is properly heated (at least 4-5 minutes) before placing the plates filled with
batter in it otherwise dhokla will take more time to cook and may not turn spongy.
If you want to prepare dhokla in batches (for given amount of batter), then follow the given steps.
1.
Prepare batter without adding Eno salt and divide it into two equal portions.
2.
Add 1/2 teaspoon Eno fruit salt in one portion, whisk well for a minute and pour it immediately
into greased thali.
3.
When first batch is cooked, add 1/2 teaspoon Eno fruit salt in remaining batter and follow the
same process as mentioned above.
After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will
not cook from inside.
To prepare Amiri khaman, crumble dhoklas, pour tempering over it, sprinkle sev, pomegranate seeds
and cashew nuts. Mix well and serve.
Taste: Sour and Mild Sweet

Serving Ideas: It tastes best with green chutney. It can be served with a tea/coffee as a perfect breakfast
snack.
Vegetable Cutlet Recipe
Save Print
Author: dassana
Recipe type: snacks
Ingredients
3 medium sized aloo/potatoes chopped

2 carrots/gajar chopped
1 cup peas/matar
1 onion finely chopped
2 teaspoon ginger-garlic-green chilly paste
1 tsp garam masala powder
tsp red chilly powder/lal mirch powder
2 bread slices
cup semolina/sooji
salt as required
oil for frying
Instructions
1.
2.
3.
4.
5.
6.
7.
8.
Take the chopped potatoes, carrots and peas in a microwave cooker or microwave safe bowl.
Add 1 cup water and 1 teaspoon salt. Cover and microwave on full power for 13-15 minutes till all
the veggies are cooked.
Drain them now mash them with a spoon or spatula. You can also use a blender, but make
sure that the you do not make a smooth fine paste of it. Make a coarse mixture of the veggies.
Take 2 slices of bread ( you can use either white or brown bread ). Soak them lightly in water.
Now press them tightly and remove all the water. Add this to the mashed vegetables. Add the
chopped onion, ginger-garlic-green chilly paste, salt, garam masala powder, red chilly powder. Mix
everything well.
Make medium sized balls of the mixture and flatten each of them with the palm of your hands.
Generally, a paste of maida ( all purpose flour ) or beaten eggs is taken. The flattened balls
are dipped in the maida paste or beaten eggs. Then they are rolled in breadcrumbs and later fried
in oil. I did not have maida and my mother-in-law does not eat eggs. So I skipped this part
completely. I also did not have breadcrumbs. So what do I do to make the cutlet crispy and
crunchy. I never run out of any ideas. I decided to use semolina as an alternative to breadcrumbs.
I shaped the veg cutlets and rolled them in roasted semolina. Its alright if the semolina you
have is not roasted. Shallow fry the cutlets in oil till crispy and golden brown on both sides.
Serve vegetable cutlets them hot plain with mint coriander chutney, sauce or you can also
serve veg cutlets with warm bread.

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Makes: 4 to 5 servings

Ingredients for Gobi Manchurian Recipe

15 cauliflower florets of lemon size

1/2 cup chopped spring onions

Method for Gobi Manchurian Recipe

Heat oil in a wok or a deep fryer.

Mix the corn flour with 1/4 cup of water.

Ingredients of cauliflower manchurian :

1 medium Gobhi (Cauliflower)

How to make gobhi manchurian :

Cut the cauliflower in big florets.

Khaman Dhokla Recipe

Preparation Time: 5 minutes

Directions for Tempering:

chillies, saute them for few seconds.

Tips and Variations:

Taste: Sour and Mild Sweet

Vegetable Cutlet Recipe

3 medium sized aloo/potatoes chopped

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