Channa Kurma Recipe - Chickpeas Kurma - Kondakadalai Kuruma - Side dish for Roti,Poori

Before going to this recipe,let me tell you,this is not North Indian style Chana masala. This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too.

As suggested by my friend Shalini, I serve this kurma garnished with chopped onions. It adds a great taste and goes well with chapathi, poori & dosa. If you like,  you can mix this kurma with plain rice and enjoy. Soon I will post North Indian restaurant style chana masala.

Do check out my one pot , pressure cooker Chana masala in North Indian style !

Channa Kurma/chickpeas Kurma

Chana Masala / Chana kurma for chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White Chana/Kondakadalai - 1 cup ( Soak for 8 hrs) Cooking oil + ghee – 2 tbsp Bayleaf – 1 no Black stone flower/Kalpasi – 1 no Cinnamon – 1 inch,Cloves – 1 no,Cardamom –1 no Cumin seeds – 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) Ginger&Garlic paste - 1/2 tsp Red chilli powder or sambar powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed To grind Grated coconut - 1/3 cup Green chillies - 2 no Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE CHANA / KONDAKADALAI KURMA - METHOD

Wash and soak the chana / kondakadalai over night. Pressure cook for two whistles in low flame. You can also add the soaked chana directly to the kurma and pressure cook it. Both works. Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi. Splutter cumin seeds. Add onions, g&g paste and saute till it turns transparent & raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste,turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the soaked chana( Here I used boiled chana). Mix well and add a 2cups of water. Mix well and add a pinch of kasoori methi and curd. Stir well and pressure cook in low flame for just one whistle. Chana kurma is ready to serve !! Enjoy with chapathi ,poori or parota.It tasted great with dosa too!

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. Adjust the quantity of chillies and red chilli powder based on your taste. You can try to replace Red chilli powder with chana masala powder if you have. But adjust the quantity as per your wish.

Try this yummy channa kurma for roti/Parota, enjoy your food !!

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Very good recipes Tags: Channa kurma, Channa kurma recipe, Chana kuruma, Chana kurma, Chana kurma recipe, chana masala, Chana kurma for poori, Chana kurma for chapathi, side dish for roti, Kurma recipes, Kurma varieties

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Saravana Bhavan Kurma Recipe - Hotel Vegetable Kurma For Parotta, Roti With Video

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”. I am no exception to this. I have tasted Saravana Bhavan hotel vegetable kurma for parotta in Chennai before marriage. I love try all the recipes of it that I come across in my fellow bloggers blog. 

Recently I saw this Saravana bhavan hotel style mixed vegetable kurma recipe for parotta and chapathi in Amudha’s blog. I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method. It smelt and tasted very similar to most of the hotel style vegetable kurma. I loved it very much. I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parotta for my breakfast. It tasted great for both. So you can make this kuruma as a side dish for roti and parotta as well. If you don’t have all the vegetables in hand, just try adding potato, peas and make it as potato kurma. Kids would love this combo. 

Try this recipe and don’t forget to smell your hands after you finish eating this kurma. It would be awesome !! Ok, lets see how to make this most popular, super flavorful Saravana Bhavan Hotel Style mixed vegetable kurma with video and step by step photos and video.

Check out my Saravana bhavan hotel white kurma and  hotel style coconut chutney recipe too.

Also have a look at my collection of 20 kurma varieties for chapathi, poori, idli and dosa.

Saravana Bhavan Hotel Veg Kurma

Saravana bhavan hotel style vegetable kurma recipe for Chapathi/Roti and Parotta.

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, a handful of peas, 1 potato) Bayleaf - 1 no Black stone flower/Kalpasi - 1 no Cumin seed/Jeera - 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder - 1/4 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Salt & water - as needed Cooking oil + ghee – 3 tbsp To grind Grated coconut - 1/3 cup Green chillies - 2 nos Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE HOTEL SARAVANA BHAVAN KURMA - METHOD

Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee. Saute the bayleaf and black stone flower/Kalpasi. Add cumin seeds,onions , gg paste and saute till it turns transparent and raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste, turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the finely chopped vegetables and peas. Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !! Enjoy with chapathi or parota. It tasted great with dosa too! NB: As per the actual recipe, vegetables has to be cooked before adding the masala. But I made everything in one shot. Still the taste was great.

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. I did not add mint leaves as I din’t have it. Don’t forget to add it if you have them. It adds a nice flavor to this kurma. Adjust the quantity of chillies and red chilli powder based on your taste. I used fresh green peas here. If you are using dried peas, soak it overnight in required water. Some hotel kurma recipes called for using water + milk in equal ratio. But I never use milk as I don't want to mix curd & milk together. So you can try this for variations if you like.

Try this yummy Mixed vegetable kurma for roti/Parota. Take the credits from your family members and enjoy !!

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

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Anjappar Biryani Recipe In Rice Cooker-Sunday Lunch Recipes Series-14

“Evalavo Pannitom Itha Panna Matoma “ haha,This is how i thought when my friend Megha suggested me to try “Anjappar style biryani recipe” using vegetables.I browsed through few Anjappar style chicken biryani recipes and got it from here & here.I mixed up both the recipes and tried it using potato & peas.I usually make biryani using pressure cooker.This time i tried using rice cooker and made it little more spicy as it belongs to Chettinad.The result was yummy and we loved it.After i made this biryani successfully i became very happy & contented that i had tried and shared almost all the popular Tamil nadu biryani recipes like Ambur star biryani, Dindigul Thalappakatti biryani, Coimbatore Angannan biryani, Muslim wedding biryani, Kuska in vegetarian version which was my long time dream.In the line of those yummy biryani recipes,here is yet another interesting and the most popular Anjappar biryani recipe.Friends,do suggest me if u know any other popular biryani recipe across Tamil Nadu.I am eager to try that too.Lets see how to make this flavourful and easy to make Anjappar Biryani Recipe in detail.
Before going to the recipe,I would like to tell something.As I am bit tied up with some personal work, i will try to make a post whenever i find time.Please bear with my irregular postings just for a week.Thanks for understanding.
Check out my other popular Tamil Nadu Biryani recipes

Ambur star biryani

Dindigul Thalappakatti biryani

Coimbatore Angannan biryani

Muslim wedding biryani

Kuska

Anjappar biryani recipe using vegetables

Anjappar biryani recipe with potato & peas - Sunday special lunch menu series - 14

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Potato - 3 nos Green peas - a fistful Green chillies - 2 nos Red chilli powder - 1/2 tsp Salt - as needed Water - 2 cups To roast rice Ghee – 2 tsp To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Biryani leaf - 1 no Big onion -1 no ( sliced) Tomato - 1 no To grind (optional) Big onion - 1/2 no or Small onions - 8 nos Green chillies - 2 no Ginger - 1 inch piece Garlic - 5 cloves Fennel seeds – 1/4 tsp To Garnish Mint + coriander leaves – 3 tbsp ( finely chopped)

METHOD

Wash and soak the basmati rice for 20 minutes.In the mean time,peel the potatoes and chop into cubes.Slices the onions,cut the tomatoes into small pieces.Slit the green chillies.Grind the ingredients given under”to grind” to a smooth paste adding enough water.(If u don’t want to grind them add 1.5 tsp of g&g paste along with crushed fennel seeds in oil while sauting onions and whole spices) Now drain all the water in soaked rice.Heat ghee in a kadai and roast the rice for 2 minutes without breaking them. Now heat the rice cooker in cooking mode and add oil + ghee in the center of serrated plate.Add cinnamon,cloves,cardamom and biryani leaf.Saute for a second.Now add the sliced onions and slitted green chillies.Saute till transparent.Now add the ground paste and saute until raw smell goes off.Add red chilli powder and mix well.The rice cooker mode may switched into warm mode.No problem,just keep sauting in the heat of plate.Now add the tomatoes and salt.Mix until tomato turns pulpy.Turn the rice cooker to cooking mode and add water. Add finely chopped mint+coriander leaves in water.When the water comes to a boil,add rice.Cook it till done. Enjoy with raita !

Note

You can make this biryani using pressure cooker too but change the quantity of water to 1.5 cups. Adjust the quantity of chillies based on your need. You should not add mint+coriander leaves while sauting.Add them only in the water before adding rice. Roasting rice helps to give firm and long grain rice.

Try this yummy Anjappar style biryani recipe in a weekend and Enjoy with your family

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Coimbatore Angannan Biryani Recipe - Kovai Mushroom Biryani - Sunday Lunch Recipes Series-10

Sorry for the late post. Today I celebrated Karadaiyan nombu and after having adai, I din’t feel like cooking biryani. But I don’t want to miss this week’s Sunday Lunch Recipes Post. So I made this biryani and kept for our dinner today. I had already shared Ambur star biryani, Dindigul thalappakatti biryani recipes using vegetables. In continuation of that, I have come up with yet another delicious and a famous biryani recipe. Its nothing but the most popular Coimbatore/Kovai special Sree Angannan hotel biryani. 

Actual recipe uses mutton/chicken but I tried it replacing with a combination of soya chunks, mushroom and brinjal. I referred this & this blog for the recipe and it was great. For the first time, I cooked this biryani in my non-stick kadai and  put in DUM for 10 minutes. It came out very well. I have shared the procedure in detail with stepwise pictures. Hope it is easily understandable. Try this Kovai special biryani and let me know how you liked it!

Friends, if you know any popular Tamil nadu based biryani recipes other than these 3, please leave a comment here. I would love to try it !

Ok, Lets see how to make this yummy Angannan biryani recipe with step by step pictures below!

Check out my other biryani/Pulao recipes HERE

Coimbatore Angannan Biryani recipe

Coimbatore Angannan Biryani recipe using Soya chunks and brinjal !

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Jeera rice/Jeeragasamba rice - 1 cup Water - 1.75 cups Turmeric powder - 1/8 tsp Salt - as needed Soya chunks/meal maker- handful Brinjal - 2nos (optional) Mushroom - 5  To grind as paste Shallots/Small onions - 7 nos Green chillies - 4 nos Ginger- 1 inch Garlic - 4 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 2 nos Water - little To temper & saute Cooking oil - 2tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Big onion - 1 no Small onions - 4 nos Garlic cloves - 4 nos Green chillies - 1 no ( optional) Tomato - 2 nos  Coriander leaves& mint leaves - a fistful Lemon juice-1/2 tsp

HOW TO MAKE ANGANNAN VEG BIRYANI - METHOD

Wash the jeera rice and drain the water. Set aside. Chop onions & tomato. Wash and clean mushroom, slice and keep it. Boil water and soak the soya chunks till use. Slice brinjals into 4 pieces (if using) and keep them immersed in water. Grind all the ingredients given under”to grind” to a smooth paste adding enough water. Heat oil+ghee in a kadai or vessel. Add cinnamon, cloves & cardamom. Then add the small onions & garlic cloves. Saute till transparent. Then add the onions & tomatoes. Saute till tomato turns mushy. Add the chopped coriander & mint leaves. Saute & then add the ground masala paste. Saute it for few minutes till it leaves oil. Now add the squeezed soya chunks, mushroom and brinjal pieces. Mix well and add a cup of water. Keep the flame high and let the brinjal cook well. It will look like a gravy with some water. Now add 1 cup of water along with the washed rice. Sprinkle lemon juice. Make sure the total cups of water should be 1.75 cups including the water in the gravy. Add a slit green chilli if you want more spicy.. Let the mixture boil in open pan in medium flame till rice absorbs all the water. Then cover the kadai with a lid and keep a bowl of boiled water over the kadai plate.( I inverted my kadai plate as it was dome shaped and kept the bowl over it). Now simmer the flame completely and cook for 10 minutes. Mix it once in the middle and sprinkle very little water if you feel the rice is too dry and burnt. Cook it in low flame till rice is done. Serve hot with onion raita !!

Note

Adjust the quantity of chillies if you want more spicy. But don’t add more chillies while grinding. Add in the water while you cook the rice. For variations, you can replace soya chunks , mushroom with mixed vegetables.

I served it with onion raita & potato kurma.It was yummy..

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Gobi Manchurian Recipe-How To Make Crispy Gobi Manchurian

I usually make Gobi Manchurian following my baby corn manchurian recipe. This time, for a change I tried crispy gobi manchurian recipe from Bharatz kitchen after getting tempted by the title. He had mentioned as “Crispiest Gobi Manchurian” with a clear video recipe. Usually in manchurian, Gobi turns soggy & soft immediately after mixing with gravy/sauce. But as he mentioned, this one stayed crispy for 30 minutes i.e till my photo session was over. This recipe really works well and tastes similar to the restaurant ones.

Some pre preparation work is needed for this recipe but its all worthy. If you don’t want to make gravy , simply skip the corn flour in sauce part and make it as gobi Manchurian dry version. It tastes even more crispy like street style ones. Soon I will post that recipe too. As Bharat explained, the secret of making crispy Manchurian lies in 2 things. 

One, you have to use small sized florets for deep frying. Do not use bigger size florets. This makes a great difference in the texture. The second thing is, you have to deep fry the florets twice. Anything when deep fried twice gives you the best crispiness. My MIL usually tell this to me and I have experimented the same with my masala vada & urad dal vada too. Deep frying twice helps to maintain the crispiness for long time. The same formula is applied here. But one thing, I should warn you here. Oil absorption will be slightly more than the usual deep frying as we are doing it twice. So use oil absorbent/Tissue paper & keep changing it whenever needed. Also work out more to burn the additional calories ;).

Friends, do try this recipe confidently even if you are a beginner. Try this for your family and kids as an evening snack or as a starter for dinner. I am sure everyone will appreciate you. Lets see how to make gobi manchurian at home easily !

Gobi manchurian recipe

Gobi manchurian - An yummy starter recipe !

Cuisine: Indian

Category: Starter

Serves: 2

Prep time: 35 Minutes

Cook time: 15 Minutes

Total time: 50 Minutes

INGREDIENTS

Cauliflower florets/Gobi pieces – 25-30 nos ( small sized) Corn flour - 2 tbsp Ginger-garlic paste - 1 tsp Pepper powder - 1 tsp Salt - little Water, turmeric powder & salt - as needed to boil gobi Cooking oil - to deep fry For the batter Maida/All purpose flour - 1/2 cup Corn flour – 1/4 cup Red food color – a pinch ( optional, I dint use) Salt & water -as needed ( I used 1/2 cup water) For the sauce/Gravy Cooking oil - 1 tbsp Finely chopped garlic cloves - 5 nos Ginger - 1/2 inch piece ( finely chopped) Big onion - 1 nos (-do-) Spring onion - 2 sprigs (-do-) Capsicum - 1/4 no (-do-) Red chilli powder - 1/2 tsp ( use 1 tsp to make it very spicy) Pepper powder – 1/2 tsp Sugar – 1/4 tsp Salt - as needed Sauce mix ( Recipe follows) Sauce mix ingredients Corn flour - 1.5 tsp Water - 1/2 cup Tomato sauce - 1 tbsp Soya sauce - 1 tsp Chilli sauce - 1/2 tsp

HOW TO MAKE GOBI MANCHURIAN - METHOD

Remove small sized florets from the cauliflower. Suppose, if you have removed them big,just cut them into small sized florets ( not too small). This is very important to get crispy gobi manchurian. Now boil the gobi in water mixed with turmeric powder & salt for 3 minutes. Remove and drain all the water immediately using a colander. Show it under running water to stop the gobi being cooked. It should stay firm. Now add pepper powder, corn flour, G&G paste and little salt to the washed cauliflower florets. Mix it well & refrigerate it for 30 minutes. In the mean time, finely chop all the ingredients needed for sauce & keep the sauce mix ready by mixing corn flour & other mentioned ingredients in water & keep it lumps free. Take a wide bowl and add maida, corn flour, salt and mix well. Add water to make a slightly thin batter like dosa batter. Now remove the florets from fridge & mix it with batter. Make sure all the florets are well coated with the batter. Heat oil in a kadai and when it gets heated, put the florets one by one and deep fry them in medium flame for 2 minutes till they are 3/4 th cooked. Do not toss for one minute. Then stir well and cook till its 3/4th cooked. Do not wait for the bubbles to cease or the cauliflower turns golden brown because we are going to deep fry again. So remove the florets when they are still white in color. Drain in a tissue. Again heat the oil for some more time but not smoky and add the florets now. Deep fry them till they turn golden brown & crispy. Bubbles will cease now. Now remove & drain in another tissue. You will find the gobi to be super crispy now. Have a bite n see, hehe (if you don't want to deep fry twice, just fry it till it becomes golden brown and crispy & proceed).  In another pan, heat 1 tbsp of oil & saute all the finely chopped veggies. Mix well adding some salt & sugar. Now add the sauce mix, red chilli powder & pepper powder and let it boil till the gravy reduces to half. Lastly add the deep fried gobi pieces, saute quickly and coat it well. Switch off the flame. Garnish with finely chopped spring onions & remove. Serve hot & Enjoy !

Note

Deep frying twice is very important to get crispy manchurian. But it absorb more oil . So use tissue/absorbent paper. If you don’t want to feep fry twice, you can just fry it once but you should do it till gobi turns golden brown & bubbles in the oil ceases. If you want to try this as gobi machurian dry version, omit the sauce mix and add a tbsp of tomato sauce, 1/2 tsp of soya sauce & 1 tsp of red chilli powder after sauteing the onions & capsicum. Mix well & add the gobi pieces, mix well & serve immediately. Do not use corn flour paste here.

Try this yummy gobi manchurian recipe for your family. Have it along with veg fried rice. Tastes yummmm !!

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