How to prepare Gobi Manchurian \ Cauliflower Manchurian

Gobi or cauliflower Manchurian is one of the best Indian and Chinese recipe. It is prepared with deep fried cauliflower and sauce gravy. I am preparing tomato puree instead of tomato sauce. I am using only soya sauce and i am not using any other sauces. It is a very good starter ans also we can have as a side dish. Whenever we are going for outing or restaurant, i used to search Gobi Manchurian in menu card. I am preparing this in home made style. It was very tasty and my mother-in-law liked very much. I am happy to share this recipe with you all.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	15 Mins
Serve for	:	4 Persons

Ingredients :

For marinate	:
Cauliflower	:	1 No
Corn flour	:	2 Tsp
Chilly powder	:	1 Tsp
Rice flour	:	1 Tsp
Garam masala	:	1/2 Tsp
Ginger garlic paste	:	1 Tsp
Salt	:	To taste
For saute	:
Fennel seeds	:	1 Tsp
Onion	:	2 Nos
Chopped garlic	:	2 Tsp
Grated ginger	:	1 Tsp
Green chilly	:	2 Nos
Tomato puree	:	1 Cup
Curry leaves	:	Few
Coriander leaves	:	For Marinate
Soya sauce	:	1 Tsp

Method : 
Cut the cauliflower, add turmeric powder and bring it to boil for 2-3 minutes.

When the Gobi started boiling, take out from the flame and drain the water. So that the Gobi will be cleaned and then we can add marinate ingredients with the drained Gobi and bring it to soak for 15-30 minutes.

After the marinated Gobi soaked well, deep fry them.

Heat oil in a pan, add fennel seed. Add grated ginger, chopped garlic, chopped green chilly, curry leaves and saute well.

Add nicely chopped onion and saute till the onion turns golden brown.

Add tomato puree, soya sauce, salt and bring it to cook well till the raw smell  goes.

Add fried cauliflower and saute for 3 minutes and transfer to the serving plate, marinate with chopped coriander leaves and serve hot...

Note :
We can add capsicum, spring onions as well. We can use tomato and chilly sauces.

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How to prepare Chana masala

Chana masala is most common in North India as well as South India. I am making this in south Indian style. For chana masala, i am taking black chana. It is also known as bengal gram. Black chana is having high carbohydrate content. It is also rich in protein, fiber, vitamins and minerals. Using this healthy pulse, we can make different recipes.  This is very tasty and it is suitable for chapathy, parota, nan and rice. Let we can see how to prepare Chana masala.

Basic information :

Soaking time	:	1 Hr
Cooking time	:	20 Mins
Serve for	:	4 Persons

Ingredients :

For grind	:
Grated coconut	:	1/2 Cup
Sambar onion	:	10 Nos
Garlic	:	5 Nos
Fennel seeds	:	1 Tsp
For saute	:
Black chana	:	200 Gm
Oil	:	3 Tsp
Onion	:	1 No
Curry leaves	:	Few
Tomato	:	1 No
Cumin seeds	:	1 Tsp
Coriander leaves	:	Few
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Garam masala powder	:	1 Tsp
Salt	:	To taste

Method : 
Soak the chana for minimum 30 minutes to 1 hour. We can soak it overnight also.

After the chana soaked well, pressure cook it with leaving 5-6 whistles.

Grind the for grind ingredients as paste.

Heat oil in pan, add cumin seeds. Add onion slices, curry leaves, grated ginger and saute well. Add chopped tomato and saute till the tomato smashed well.

Add ground coconut paste and saute.

Add all the masala powders.

Add cooked chana with water and salt. Close the pan and allow it to boil well.

After 15- 20 minutes of cooking, the gravy becomes thick. After the gravy comes thick consistency, transfer to the serving dish and serve hot.

Try this tasty recipe and please share your valuable comments....

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How to prepare Onion chutney

Onion chutney is my mother's recipe. She prepares very well and it is very tasty chutney. It goes with idly, dosa. For preparing this chutney, we need only few ingredients. Normally, we using sesame oil for saute chutney. I am also using sesame or gingaly oil (Nallannei) only. We can use sunflower oil also. I am using sambar onion for this chutney. While using sambar onions, we can get good taste and flavor. We can use this chutney for long time or we can pack this for long travel with idly.

Basic information :

Preparation time	:	15 Mins
Serve for	:	4 Persons

Ingredients :

Sambar onion	:	1 Cup
Garlic	:	8 Nos
Red chilly	:	7 Nos
Tamarind	:	small ball
Salt	:	To taste
Curry leaves	:	Few
For saute	:
Sesame oil	:	3 Tsp
Mustard	:	1/4 Tsp
Curry leaves	:	Few

Method :
Grind all the ingredients well as a chutney.

Heat sesame or gingaly oil in a pan, add mustard. After mustard pops, add curry leaves. Add ground chutney and little water and allow it to boil.

After the raw smell goes and oil comes out, transfer to the serving dish and serve with idly or dosa.

Try this wonderful chutney and please post your valuable comments....


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Beetroot chutney

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How to prepare Mixed vegetable curry

Mixed vegetable curry is prepared with all the vegetables. It is very tasty and colorful recipe. When using all the vegetables is healthy and different flavor for the dish. I prepared this in south Indian style with using carrots, beans, and potatoes. We can use cauliflower, green peas and other vegetables also. This mixed vegetable curry goes with chapathy. parota and rice. Let see how to prepare the tasty and healthy mixed vegetable curry.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	20 Mins
Serve for	:	4 Persons

Ingredients :

Carrots	:	1 No
Potato	:	1 No
Beans	:	100 Gm
Butter or oil	:	2 Tsp
Onion	:	1 No
Curry leaves	:	Few
Ginger	:	Small pc
Garlic	:	4 Nos
Green chilly	:	2 Nos
Capsicum	:	1/2 No
Tomato	:	1 No
Turmeric powder	:	1/4 Tsp
Cumin powder	:	1/4 Tsp
Garam masala powder	:	1/4 Tsp
Fennel powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Curd	:	1/2 Cup
Salt	:	To taste

Method :

Wash the vegetables and cut into small pieces. Grind ginger, garlic, green chilly as paste. Heat oil in a pan, add onion slices and fry. Add ground ginger paste and saute well.

Add chopped tomato and saute well. Add chopped vegetables and saute.

Add curd and all the masala powders and saute well.

Add water and keep the curry in medium flame till the vegetables are fully cooked.

After the vegetables cooked well and the gravy became thick, transfer to the serving dish and serve hot.

Try this tasty curry recipe and please post your valuable comments....

  

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How to prepare Aloo methi fry / Potato-methi leaves fry

Aloo methi fry is a dry recipe and very simple to make this fry. Aloo or potato with methi leaves fry gives good flavor and different from normal potato fries. For making this fry recipe, we need only few ingredients along with potato and methi leaves. My mother used to prepare this very often and it will be very tasty and healthy also. Adding fresh methi leaves gives protein, vitamin and calcium rich contents. Potato also protein rich vegetable. So this will be the healthiest recipe for all. Let's see how to prepare the tasty and healthy aloo methi fry or potato fenugreek leaves fry.

Basic information :

Cooking time	:	15 Mins
Serve for	:	3 Persons

Ingredients :

Potato	:	4 Nos
Methi leaves	:	1 Cup
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Cumin powder	:	1/2 Tsp
Salt	:	To taste
Oil	:	2 Tsp

Method :
Peel off the potatoes and cut into cubes. Wash the methi leaves well and chop. Heat oil in a pan, add cubed potatoes and saute a little.

Add cumin powder, turmeric powder, chilly powder and salt. Add water to cook the potato and close the pan with a lid.

After the potato cooked well, add chopped methi leaves and saute well.

After the methi cooked well transfer to the serving dish and serve hot.

Try this wonderful healthy fry recipe and please post your valuable comments....


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