Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, gobi 65 to manchurian. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I had one big cauliflower in my refrigirator and it was a sunday so I thought Ill make Gobe as snacks. When I made it was lots for us , then i decided to make Gobi manchurian as sidedish for night chapathi Cauliflower is one of my favorite vegetable. I like anything made out of cauliflower.
Gobi 65 to Manchurian is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Gobi 65 to Manchurian is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have gobi 65 to manchurian using 29 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Gobi 65 to Manchurian:
- Get For Gobi 65
- Take 2 cups cauliflower florets
- Get Water to cover florets
- Make ready 1 tsp haldi
- Get 1.5 tsp Deghi Mirch
- Make ready 1 tsp ginger garlic paste
- Prepare 1 cup Maida/all purpose flour
- Make ready 1/2 cup yogurt
- Take to taste Salt
- Get For Gobi Manchurian
- Make ready 2 tablespoons oil
- Prepare 1 sliced onion (medium or half if big)
- Prepare 1 green bell pepper sliced
- Get 1 tablespoon tomato ketchup
- Prepare 1 tablespoon chilli sauce
- Take 1 tablespoon vinegar
- Prepare 1 tablespoon dark soy sauce
- Make ready 1 tablespoon light soy sauce
- Take Salt to taste (for gravy)
- Get Water (as needed)
- Take 2 sprigs green onions diced
- Make ready 1/2 tsp Kashmiri chilli powder
- Prepare 1 tsp ginger garlic paste
- Make ready 2 tsp kasoori methi
- Take 2 tablespoons corn flour + 1 tablespoon water
- Take Additional
- Make ready Oil to deep fry
- Make ready 3 tablespoons for gravy
- Get 1 wedge of lemon
It will be crisp, still juicy and we all are now. Baby Corn Manchurian is a very popular Indo-Chinese starter/appetizer dish. Cauliflower pieces are marinated in a spiced batter and deep fried. It is extremely simple to prepare and can be served as an quick appetizer/snack.
Steps to make Gobi 65 to Manchurian:
- Boil water in a kettle. Add cauliflower florets in a pot, add in the haldi and pour the water from kettle over it. Cover the pot and let it sit for 7 mins.
- Now, drain off the water. To the boiled florets add in the spices under Gobi 65 to mix. Pour water to form a paste. Let it rest 2 mins.
- It must then be fried - deep in oil or air fried. You can alternatively bake the marinated florets in the oven. Stop here for Gobi 65. Serve hot.
- For the gravy version, take a wok. Add in oil. Add in cumin seeds. Now, toss in onions, ginger garlic paste and the bell peppers. Roast them well in a low flame. Add salt, deghi mirch, garam masala, kasoori methi and toss well. Once the veggies are well roasted, add in tomato ketchup, chilli sauce, light soy sauce and dark soy sauce along with vinegar. Let the sauces simmer for 2 mins on low-medium heat.
- Add in the Gobi 65 and mix well. Now, add in water to the amount of gravy that you prefer.
- Finally, add the corn flour water mixture. This thickens the gravy. Top up with diced green onions and a wedge of lemon on the side. Enjoy with rice or breads.
Just the thoughts of this dish makes me drool. The process to make gobi manchurian is pretty basic. However there are few things which will help you to make it taste like restaurant style! If you've tried this Gobi Manchurian Recipe then don't forget to rate the recipe! Gobi Manchurian/Cauliflower manchurian Recipe with Step by Step pictures.
So that’s going to wrap this up with this exceptional food gobi 65 to manchurian recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
