Gobi 65 | Snack/Starter recipe!

Here the weather is very cool and chill. Thought of something different to eat a thome.
Sometimes when we go to restaurant we order Gobi 65 as starter, so prepared this for tiffin with coffee last weekend.

Ingredients
Gobi/Cauliflower - 1 big
Besan/Kadalaimav - 1 cup
Maida -1 tblspn
Rice flour or Corn flour - 2tspn
Red chilli powder - 1 tspn(As per your taste)
Red food colour - a pinch( optional)
Omam/Ajwain - a pinch
Salt and water
Ginger garlic paste - optional. I have not used it.

Preparation Method
Make small florets of cauliflower. Put in boiling water with little salt and a pinch of turmeric for 10 minutes. Drain/Strain fully so no water is left.
Take a bowl add all the flours, chilli powder, salt, water to form a semi thick batter. Add the cauliflower and mix
Deep fry in oil until brown and take on tissue paper to absorb oil.

Serve with ketchup.

Cauli Brocolli Manchurian

In my previous post, I had posted Cauli Brocolli Crisps. I used the same for making this Cauli Brocolli Manchurian. My family liked it a lot.

Ingredients
Cauli Brocolli Crisps click here for recipe 

For Manchurian
Oil - 1 tspn
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - 1/2 tspn chopped finely
Garlic - 1 no chopped
Spring onion - 1 no chopped
Soya Sauce - 1 tspn
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- Optional
Ajinomoto - a pinch
Salt to taste
 For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute. Add salt.
Add all the sauces and mix. If required all some more sauce as per your taste. Add the deep fried veggie. Mix well cook for few mins.


Garnish with chopped coriander leaves or spring onions.


Serve hot with tomato sauce or fried rice.

Enjoy the delicious Cauli Brocolli manchurian.

Notes - Fresh coriander leaves (Cilantro) can be used instead of spring onion.

Gobi Manchurian (Dry)

Gobi manchurian is a very famous Indian-chinese starter. I love gobi manchurian dry. I never miss to have in Shanthi Sagar, Bangalore when I go home. Have seen many small shops for only Gobi and Fried rice.

I was missing Gobi manchurian and tried preparing last weekend. It was very good and yummy.

Ingredients
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.
Oil for deep frying
For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste

Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes. Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.

For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.

Garnish with chopped coriander leaves or spring onions.

Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.

Notes - Since I don't use garlic at home hence its always Optional.