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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

October 20, 2022

Garlic Ribbon Pakoda | Garlic Ribbon Murukku Recipe

Garlic ribbon pakoda

Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.

Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.

Its so easy to make and stays good for a month if handled properly. Friends, lets see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.

Link for Shorts video : https://youtube.com/shorts/gIpyFljMqS8?feature=share

Check out my other DIWALI SNACKS RECIPES too.



 Garlic ribbon murukku

Garlic ribbon pakoda / Garlic ribbon murukku recipe


Garlic ribbon pakoda / Garlic ribbon murukku recipe

Garlic ribbon pakoda / Garlic ribbon murukku recipe for Diwali snacks.


 
Cuisine: Indian
Category: Snacks
Serves: 1/2 kg
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Store bought rice flour or Idiyappam flour - 1 cup
  • Besan flour or Roasted gram flour / pottukadalai maavu - 1/2 cup
  • Melted butter - 1 tbsp
  • Sesame seeds - 1 tsp
  • Salt - as needed
  • Red chilli powder - 1 tsp
  • Water - as needed
  • Cooking oil - to deep fry
To grind
  • Garlic cloves - 10
HOW TO MAKE GARLIC RIBBON PAKODA
  1. In a wide bowl,sieve rice flour and besan flour.
  2. Add salt, sesame seeds and Kashmiri chilli powder to it. Mix well.
  3. In a mixie jar, take the garlic cloves and add a handful of rice flour mix to it.
  4. This helps to grind garlic to a powder without any grits. Add the garlic mix to the rice flour mix.
  5. Lastly add melted butter and mix well and spread evenly.
  6. Add water and make a thick dough. Take the ribbon pakoda mould and grease with oil.
  7. Fill the dough. Heat oil and drop a pinch of dough. If it rises to the top immediately, oil temperature is right.
  8. Squeeze the murukku press over the hot oil and deep fry ribbon pakoda in both the sides till bubbles cease. Remove from oil and drain in a tissue paper.
  9. Store in an air tight box once it cools down. Stays good for a month.
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, sieve the rice flour and besan flour. You can use roasted gram dal flour instead of besan flour. Add Kashmiri red chilli powder, salt and sesame seeds to it. Mix well and set aside.

  • In a mixie jar, take the garlic cloves without skin and add a handful of above said mixed rice flour to the garlic cloves. Grind well to a smooth powder. ( Tip : Adding rice flour to the garlic cloves helps in even grinding of garlic pieces without any grits. I got this tip from “Happy homemaker – Tamil YouTube channel video”. Thanks Jaya for this nice tip. 
  • Garlic ribbon pakoda
  • Add this ground garlic powder to the rice flour and mix well. Lastly add the melted butter and spread it well with your hands. Try to hold little quantity of flour after mixing. You should be able to hold the shape but it should crumble when you drop it. This shows fat content is enough for the dough.
  • Garlic ribbon pakoda
  • Take the ribbon pakoda mould along with the murukku press. Grease with oil and fill the dough. Heat oil to deep fry and check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil temperature is just right.
  • Garlic ribbon pakoda
  • Now lower the flame to medium. Hold the murukku press over the hot oil and squeeze it in a circular manner to make ribbon pakoda. Cook till bubbles cease in one side. Flip over and cook the other side till bubbles cease and turns golden in color.

  • Remove and drain in a tissue paper. Break the ribbon pakoda into pieces and store in an air tight box. It stays good for a month.
  • Garlic ribbon pakoda

    Enjoy !

Note

  • For variations, you can use roasted gram dal instead of besan flour.
  • You can use 2 tbsp of hot oil instead of butter.
  • Deep fry ribbon pakoda till the bubbles and Sshh sound ceases.
  • Store in the box after it comes to room temperature. Do not store when hot because it will sweat and becomes soggy.

Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali !

Garlic ribbon pakoda



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October 10, 2022

Ulundu Murukku | Urad Dal Mururkku Recipe | Ulundhu Murukku

urad dal murukku

Last year I bookmarked this super crispy and white colored Ulundu murukku / Urad dal murukku recipe from Sakthi samayal Youtube channel.  For this year Diwali, I started my sweets and snacks preparation with Instant doodh peda with milk powder and this super white, crunchy Urad dal murukku / Ulundu murkku. 

For every diwali, we make thenkuzhal murukku at home by using Idiyappam flour and roasted urad dal flour. We all love it. But this ulundu murukku is prepared by pressure cooking urad dal, ground to a smooth paste and then added to store bought dry rice flour.  There is no need to use idiyappam flour as well. It comes out so well even in the first attempt. In fact, I loved this murukku. I am sure I will make this murukku every year for Diwali. But one thing, this murukku absorbs some oil when compared with thenkuzhal. As we are using boiled Urad dal, this murukku absorbs little oil. So it won't come out dry.  But there is no compromise in taste, flavor and crunchiness when compared with our thenkuzhal. 

Don’t worry even if you are a beginner. You will get it perfect if you follow the steps given below. Lets see how to make this crunchy urad dal chakli / ulundu murukku with step by step pictures.

Check out my other murukku recipes too.


Ulundu murukku


Ulundu murukku recipe / Urad dal murukku


Ulundu murukku recipe / Urad dal murukku

Ulundu murukku recipe - Urad dal murukku for Diwali


 
Cuisine: Indian
Category: Snacks
Serves: 25
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Store bought rice flour - 1.5 cups
  • White, round urad dal -1/2 cup
  • Melted butter - 1 tsp
  • Hing/ Asafetida - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Salt - as needed
  • Water - 1 cup + extra
  • Cooking oil - to deep fry
HOW TO MAKE URAD DAL MURUKKU / ULUNDU MURUKKU
  1. Wash and pressure cook urad dal adding 1 cup of water in low flame for 2 whistles.
  2. Drain the excess water and grind urad dal to smooth paste.
  3. Sieve rice flour in a wide bowl. Add cumin seeds, hing, salt and butter.
  4. Mix well. Add urad dal paste and mix till crumbly. Sprinkle little water and make non sticky dough.
  5. Fill the dough in murukku press. Squeeze and make shapes in the back of ladle.
  6. Drop in hot oil and deep fry both the sides till bubbles cease. Remove and drain in a tissue paper.
  7. Cool down and store in a tight box. Stays good for 2 weeks.
METHOD - STEP BY STEP PICTURES
  • Wash the urad dal and take in a pressure cooker. Add 1 cup of water and pressure cook in low flame for 2 whistles.
  • ulundhu murukku
  • Open the cooker after the steam is released. Drain the excess water if any and grind the urad dal to smooth paste like butter. You can add little water while grinding if needed.
  • ulundhu murukku
  • In a wide bowl, sieve the rice flour. Crush cumin seeds slightly and add to the rice flour. Add salt, hing and melted butter. Mix well.
  • ulundhu murukku
  • Add urad dal paste and mix well till crumbly. Add little water to make a smooth, non sticky dough. Cover the dough with a wet cloth till use.
  • ulundhu murukku
  • Take the murukku press with 3 or 5 holes mould. Fill the murukku press with the dough. Squeeze and shape murukku in the back of ladle.
  • ulundhu murukku 
  • Heat oil to deep fry. Drop a pinch of dough to check oil temperature. If it rises to the top immediately, drop 2 to 3 murukku and fry both the sides in medium flame till bubbles cease and murukku settles down in the bottom of oil. Make sure you cook in medium flame to make white colored murukku. Cooking in high flame makes the murukku golden brown in color. If the oil is too hot, switch off the flame. Bring it to correct temperature and then proceed frying.
  • ulundhu murukku 
  • Remove the murukku and drain excess oil in a tissue paper. Store in an air tight box after it cools down. Stays good for 2 weeks. Enjoy !
  • ulundhu murukku

Note

  • I used 1 cup of water for 1/2 cup of urad dal for pressure cooking.
  • I also used around 1/4 cup of water while grinding urad dal to smooth paste. So please adjust this quantity based on the need.
  • Do not fry this murukku in high flame because color changes to golden brown. Always cook in low to medium flame.


Try this easy, yummy, ulundu murukku for this Diwali and enjoy !

ulundhu murukku recipe


 

 

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May 23, 2022

Kovakkai Chips / Crispy Tindora Chips Recipe

Kovakkai chips

Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her. 

Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.

 

Kovakkai chips recipe


Kovakkai chips / Crispy tindora chips recipe


Kovakkai chips / Crispy tindora chips recipe

Kovakkai chips / Crispy tindora chips recipe for lunch and snacks


 
Cuisine: Indian
Category: Snacks
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Tindora / Kovakkai - 250 gms
  • Wheat flour - 2 to 3 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry
HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE
  1. Wash and thinly slice the kovakkai into roundels.
  2. Drain the water and take it in a wide bowl.
  3. Add wheat flour, sambar powder, turmeric powder, hing and salt.
  4. Sprinkle water to coat the masala. Let it sit for 5 minutes.
  5. Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
  6. Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !

 

METHOD - STEP BY STEP PICTURES
  • Wash and thinly slice the Kovakkai into roundels. Mix wheat flour, sambar powder, turmeric powder, hing and salt. 
  • Kovakkai chips
  • Sprinkle water to coat the masala well. Heat oil to deep fry.
  • Kovakkai chips
  • Take the coated kovakkai and sprinkle in hot oil.  Deep fry both the sides till bubbles cease.

  • Kovakkai chips
  • Remove from oil and drain in a tissue paper. Serve with rice.Kovakkai chips
    Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • Adjust the quantity of wheat flour to coat the kovakkai.

  
  Crispy Kovakkai chips / Ivy gourd chips is ready to use.

Ivy gourd chips


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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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    December 1, 2021

    Lotus Stem Chips | Kamal Kakdi Chips | Lotus root chips recipe

    Lotus stem chips

    Lotus stem also known as Lotus root is a super healthy and nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

    When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

    I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

    Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

    Lotus root chips

    Lotus stem chips | Lotus root chips - Kamal Kakdi chips


    Lotus stem chips | Lotus root chips - Kamal Kakdi chips

    Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2 cups
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Lotus stem / Lotus root - 2
    • Cooking oil - to deep fry
    • Red chilli powder - 1 tsp
    • Chat masala - 1/2 tsp
    • Salt - if required.
    • Water - to wash the lotus root
    HOW TO MAKE LOTUS STEM CHIPS RECIPE
    1. Wash and peel the skin of lotus stem. Slice thinly.
    2. Wash again and spread in a cotton cloth. Let it dry.
    3. Heat oil and deep fry in batches. Toss and cook both sides.
    4. Remove when golden in color. Drain in a tissue paper.
    5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
    6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of lotus stem. Slice thinly.
    • lotus stem chips recipe
    • Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes.
    • lotus stem chips recipe
    • Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week.
      Enjoy !
    • lotus stem chips recipelotus stem chips recipe

    Note

    • You can skip chat masala and use chilli powder alone.
    • You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

      

      Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!
    lotus stem chips recipe

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    October 12, 2021

    Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

    sweet poha chivda

    Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

    For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

    Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

    All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

    Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

    sweet aval mixture

    Sweet aval mixture / Sweet Poha chivda


    Sweet aval mixture / Sweet Poha chivda

    Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam


     
    Cuisine: Indian
    Category: Sweet
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Thick Aval / Poha / Pressed rice - 1/2 cup
    • Black or white sesame seeds - 1 tbsp
    • Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp
    • Grated or powdered jaggery - 1/4 cup ( adjust as per you need)
    • Ghee - 1 tbsp
    • Cardamom - 2 (crushed or powdered)
    HOW TO MAKE SWEET AVAL MIXTURE
    1. Heat a kadai and dry roast the sesame seeds till it splutters.
    2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
    3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
    4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
    5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
    6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.
    METHOD - STEP BY STEP PICTURES
    • Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate.

    • Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate. 

    • Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted.

    • Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate.

    • Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

    Note

    • For variations, you can add powdered sugar instead of jaggery.
    • You can also add some ghee roasted cashews.
    • I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich.
    • As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.


    Try this easy sweet aval mixture and enjoy at home.

    Sweet aval mixture

     


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    April 7, 2021

    Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

    Street style Gobi Manchurian

    Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

    I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

    I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

    Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

    Street style dry gobi manchurian

    Street Style Gobi Manchurian Recipe


    Street Style Gobi Manchurian Recipe

    Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !


     
    Cuisine: Indian
    Category: Snacks
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    For Cauliflower fry/ Gobi 65
    • Cauliflower - 1 Medium sized / 25 florets
    • Maida / All purpose flour - 3 tbsp
    • Corn flour or rice flour - 6 tbsp
    • Kashmiri Red chilli powder - 1 tsp
    • Pepper powder - 1/4 tsp
    • Red food color – a pinch (optional)
    • Salt - as needed
    • Water – few tbsp
    For Gobi manchurian sauce mixture
    • Cooking oil - 3 tbsp
    • Garlic - 2 tbsp (finely chopped)
    • Ginger - 1 tbsp (finely chopped)
    • Green chilli or green chilli sauce – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Spring onion - 2 tbsp (-do-)
    • Capsicum – 2 tbsp (-do-)
    • Red chilli sauce - 1 tbsp
    • Tomato ketchup - 2 tbsp
    • Soya sauce - 1/2 tsp
    • Salt - as needed
    • White vinegar - 1 tsp
    • Water - 1/4 cup
    • Coriander leaves - to garnish
    HOW TO MAKE STREET STYLE GOBI MANCHURIAN
    1. Parboil small size cauliflower florets for 5 minutes.
    2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
    3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
    4. Drain in a tissue paper. Set aside.
    5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
    6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
    7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
    8. Serve hot immediately for best taste.
    METHOD - STEP BY STEP PICTURES
    • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
    • Street style gobi manchurian
    • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
    • Street style gobi manchurian
    • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

    • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
      • Street style gobi manchurian
    • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
    • Street style gobi manchurian
    • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
    • Street style gobi manchurian

    Note

    • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
    • Adding more sauce and ketchup is the key here.
    • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.


      Try this street style Gobi manchurian at home and enjoy !

    How to make Street style gobi manchurian

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