Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

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 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

 

Chitra Ganapathy

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. 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. 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.  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. Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !

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 !

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30 Chutney Recipes Without Coconut | No Coconut Chutney Recipes For Idli Dosa

Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.

People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy.  Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.

Check out my 

65 chutney recipes 

Coconut chutney varieties

Tomato chutney varieties

Chutney recipes without coconut

Chutney recipes without coconut for idli dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Peanuts Onion Tomato Fried gram dal / roasted gram dal Curry leaves Coriander leaves Tamarind Red chilli Green chilli Vegetables To temper Cooking oil mustard seeds Urad dal Curry leaves Hing Red chilli

 

• Roasted gram dal chutney / Pottukadalai chutney without coconut

• Small onion chutney / Chinna vengayam chutney without coconut

• Chettinad Kara Chutney without coconut

• Spicy onion tomato chutney without coconut

• Peanut chutney without coconut, onion, garlic

• Radish chutney / Mullangi chutney

 

• Peanut onion chutney

• Andhra hotel style peanut chutney without coconut

• Curry leaves chutney without coconut

• Carrot chutney without coconut

• Peanut chilli chutney without coconut

• Hotel Kara chutney without coconut

• Boiled tomato chutney

• Peanut tomato chutney without coconut

• Onion tomato chutney without coconut

• Tomato ginger chutney

• Garlic chutney without coconut

• Tomato chana dal chutney

• Tomato mint chutney

• Tomato green chilli chutney

• Tomato chutney without coconut, onion, garlic

• Onion chutney recipe without tomato

• Raw tomato chutney

• Roasted brinjal chutney

• Capsicum chutney

• Tomato roasted gram dal chutney

• Tomato garlic chutney

• Onion chutney for appam

• Tomato thokku without onion, garlic, coconut

• Bombay chutney

• Raw onion chutney

• Easy raw onion chutney

• Raw onion chutney

• Green chilli chutney

• Onion tomato thokku

Technorati Tags: chutney without coconut,chutney recipes without coconut,chutney recipe without coconut,no coconut chutney,how to make chutney without coconut

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Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

• Ridge gourd kootu

• Ridge gourd poriyal

• Andhra style ridge gourd dal

• Ridge gourd kuzhambu

• Karnataka heerekayi palya

• North Indian turai ki sabji

Ridge gourd milk gravy / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 1/2 tsp Salt and water - as needed Boiled and cooled milk - 1/2 cup Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves - Few Hing / Asafetida – 1/4 tsp

HOW TO MAKE PEERKANGAI PAAL KULAMBU

1. Wash and peel the skin of ridge gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
4. Now add turmeric powder, sambar powder and salt.
5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves. Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime. Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off. Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy. Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!

Note

For variations, you can add one finely chopped tomato and saute with onion. You can use green chilli instead of sambar powder. Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu. For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

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