Recipe Coming Soon....

Gobhi Manchurian is an Indo Chinese Appetizer and is always loved as a starter and goes well with any type of drink whether hot or cold. It is very simple and easy to cook recipe and takes very little time. In this recipe we have made its gravy which is a very thick one, only used to coat the cauliflower pieces. Then deep fry the cauliflower pieces coated with a batter. It’s a perfect blend of Indian and Chinese cuisine to give that extra effect to the recipe. You can substitute the cauliflower with small idli and make Idli Manchurian or any other substitute.

INGREDIENTS

For Cauliflower Batter

1 small Cauliflower                                         ½ Cup Water
3-4 Tbsp Maida / All Purpose Flour                 Salt to taste

Oil for Deep Frying                                          ½ Tsp Garam Masala

2 Tbsp Corn Flour

For Gravy

2 Tbsp Tomato Ketchup                                 2 Tbsp Vinegar

1 Tbsp Chilly Sauce                                        1 Tbsp Soya Sauce

1 Small Onion                                                 1 Tbsp Oil

1 Pc Green Chilly                                            3-4 Tbsp Water

2 Tbsp Corn Flour                                           Salt to taste (if needed)

PREPARATION

*) Cut the cauliflower into pieces.

*) Finely chop the onion and green chilly.

*) Mix Corn Flour with Water and put it aside. (For gravy)  

METHOD

Cauliflower

In a large pan, add all purpose flour (maida), corn flour, salt, garam masala and mix well.  Add water slowly according to your needs with regard to consistency. It should be thick. Make sure there are no lumps. Coat the cauliflower pieces in this batter.  Deep fry them until golden brown.

Gravy

Switch on the flame, add oil. Let it heat and then add green chilly and onion. Fry it a little so that it becomes little soft. Remove the pan from heat and add tomato ketchup and chilly sauce. Mix it well and put the pan on heat. Add Vinegar and soya sauce. Mix well. Add pre mixed corn flour with water. Add salt if needed as the pieces also contains salt. Add coated deep fried cauliflower to this mixture and mix well. Dish is ready to be served.

PS: I am sending this recipe as part of Akila's "Dish Name Starts with G" Event.

Bottle Gourd commonly known as Lauki or Dhoodhi or even Ghiya is one of the most common vegetable which we get everywhere in India and even abroad. Though many people don’t like the taste of it but this vegetable is very common in Indian homes and is eaten as one of the regular traditional type of vegetable. This is a different version of the vegetable especially for those who don’t like to eat the simple plain bottle gourd curry. This is its modern kofta version in which we make koftas from bottle gourd and make separate gravy and eat it together as a feast. You normally don’t like to serve bottle gourd when you are hosting a party or serving some guests but definitely you can serve its kofta’s version. Bottle Gourd is also one of the most nutritional vegetable available in the market and is used for many purposes for example : It’s very efficient in weight loss. People drink its juice on a daily basis as it helps them reduce all those extra calories. (Though I haven’t tried it, but seen many people drinking its juice for weight loss).    

INGREDIENTS

KOFTA

500 gms Lauki / Bottle Gourd                2 tsp Besan / Gram Flour
2-3 Green Chilly                                     1 pc. Ginger (grated)
Salt to taste                                           1 tsp Red Chilly Powder
Coriander leaves


GRAVY

2 medium sized Onions                          2 medium sized Tomatoes
1 Green Chilly                                         1 tsp Ginger (grated)
1 tsp Cumin Seeds                                 Salt to taste
1 tsp Red Chilly Powder                         ½ tsp Turmeric Powder
2 tsp Coriander Powder                         1 tsp Garam Masala
2 sticks Dalchini / Cinnamon                   2 pc. Bay leaves / Tej patta
1 Big Cardomon / Badi Elaichi                 3-4 Cloves
2-3 tsp Oil                                              2 pc. Peppercorns / kali mirch
2 pc. White Pepper                                1 pinch Asafoetida
Coriander Leaves for Garnishing


Preparation

·          Make a puree of Onion and Tomatoes together.

·          Grate the lauki. Add ½ tsp Salt and keep aside for 5 minutes. Then squeeze the water from it and keep that water aside.  

·          Take Dalchini, Big Cardamom, Cloves, Peppercorns, White Pepper. Crush all of these to make a fine powder.

METHOD


KOFTA

In a big bowl, add grated and properly squeezed bottle gourd. Add grated ginger, chopped green chilly, chopped coriander leaves, salt and red chilly powder. Mix all the ingredients well. We want to make koftas so the consistency should be sticky. Add besan to it so as to hold all the ingredients together. There should not be any water in this otherwise koftas will fall apart while frying. Add besan according to requirement. You can make any shape, size should not be very big. Deep fry all the koftas low flame till golden brown. Low flame is required otherwise it will not properly fry from inside. 

GRAVY

         Switch on the flame. In a pan, add 3-4 tsp Oil. Add Asafoetida and cumin seeds when oil starts heating. When cumin seeds start to splutter add crushed powder (made above). Stir them and add grated ginger. Let it heat for 2 minutes and add onion and tomato paste to it. Mix them evenly and cover the pan and sim the gas. Keep on stirring in between. Let it leave the oil. Then add salt, turmeric powder, red chilly powder, tej patta, coriander powder and mix well. Add the extracted water from bottle gourd (this is nutritious and has the flavor) and mix it well. Let it boil and then add ½ glass water to the gravy (you can put less water depending on the consistency u want). Give the gravy 2-3 boil and then cover the pan and let it cook on low flame. Keep stirring at intervals and make sure the the gravy is even and well blended. Sprinkle Garam Masala and let it cook. Add koftas to the gravy 5-10 minutes before serving and garnish with coriander leaves.

Tip :
*) You can apply oil to your palm before making balls to avoid koftas sticking on your hands.

*) Mix Kofta and Gravy before serving only otherwise Koftas might dry up the gravy. 

It’s been a long time that you all are awaiting for this recipe. I got stuck up somewhere and couldn’t post it; also it’s not an easy one to explain, so took some more time. Well, as seen in the snap, this is a very delicious snack that can be served in the breakfast as well as the evening snack. What I mainly do is prepare this in advance (only half fry it) and put in an airtight container (have tried it for 3 days) and whenever there are guests , just take them out, deep fry it for 2 min and serve with green chutney. Believe me it’s a big hit at my place but takes a little time and effort to make it. 

There are two things in this recipe. First the filling which is made up of potatoes but you can use its paneer (cottage cheese) or peas variant also. Second is the outer cover which is made up of all purpose flour. We prepare the filling first and then let it cool down. Then prepare the dough, roll it, put the mixture in between and then roll it and cut it to give the shape. Last step is to deep fry them.

INGREDIENTS

For Filling

Potato 2-3 Pc                                    Cumin Seeds 1 Tsp

Salt to taste                                      Coriander Powder 1 tsp

Red Chilly Powder 1 tsp                    Turmeric Powder 1 Tsp

Amchoor 1 Tsp                                  Coriander Leaves For Garnish

Green Chilly 1-2  Pc                           Oil 1-2 Tsp

Asafoetida 1 Pinch                            Garam Masala 1 Tsp

For Outer Cover

All Purpose Flour 250 gms                 Oil (Desi Ghee) 3-4 Tsp

Salt to taste                                      Water

For Cutlets

Oil for deep frying

Preparation

Boil the potatoes then peel them and cut it into small pieces.

Method

Filling

Switch on the flame. In a pan, add oil. Let it heat. Add Asafoetida, cumin seeds. Wait till they splutter.  Add Green Chilly, Salt, Coriander Powder, Red Chilly Powder, Turmeric Powder and Amchoor Powder. Mix them well. Add boiled potatoes and mix it properly so that the masala coat the potato pieces properly. Cover the lid and let them cook for 4-5 minutes. Stir them and check to ensure they are cooked evenly. Sprinkle Garam masala and mix it. Switch off the flame and garnish with coriander leaves. Let it cool down.

Lightly mash the filling.

Cover

In a pan (not on flame) add all purpose flour, salt and desi ghee (can be substituted with dalda i.e. vegetable ghee or refined, but it’s better to use desi ghee for this recipe). Knead it to make hard dough with little use of water. Dough should be like the one we make for “mathri”.

Keep aside the dough covered with moist cloth for 15-20 min.

Take almost half of the dough and prepare a big ball from it. Roll it on a flat surface for a big circle. When u will start rolling, the circle might start compressing and becomes short.. but that is perfectly fine. Try to make an even round and around 6 inch i.e. bigger than the size of a dinner plate.

Put half of the potato filling evenly on the circle. From one corner lightly start rolling it in the shape of a pipe like the one in the picture. After it is rolled, lightly press it while rolling so that it compresses a little bit.

Lock both the ends using the same mixture (from dough) and using a knife make ½ inch cuts like the one in the picture.

All the pieces should be like the one in the picture. Take one piece in hand and lightly press it to give the full shape.

Deep fry all the pieces.  Serve them with coriander chutney or tomato sauce.

PS: I am sending this recipe as a part of Charitha's ARS event Appetizer.

and House Favourites:Vegan