How to Prepare Favorite Gobi 65 to Manchurian

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, gobi 65 to manchurian. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Gobi manchurian recipe - Make the best super delicious & crispy gobi manchurian at home with this simple recipe. Cauliflower manchurian is one of the most popular manchurian dishes from Indo chinese cuisine. Gobi means cauliflower in hindi & manchurian is a sweet, tangy & slightly spicy sauce made with chilli sauce, vinegar, ginger & garlic. The main ingredient of this recipe is Cauliflower which is also known as Gobi.

To begin with this recipe, we must prepare a few ingredients. You can have gobi 65 to manchurian using 29 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Gobi 65 to Manchurian:

1. Prepare For Gobi 65
2. Take 2 cups cauliflower florets
3. Get Water to cover florets
4. Make ready 1 tsp haldi
5. Take 1.5 tsp Deghi Mirch
6. Prepare 1 tsp ginger garlic paste
7. Get 1 cup Maida/all purpose flour
8. Take 1/2 cup yogurt
9. Get to taste Salt
10. Prepare For Gobi Manchurian
11. Prepare 2 tablespoons oil
12. Make ready 1 sliced onion (medium or half if big)
13. Prepare 1 green bell pepper sliced
14. Make ready 1 tablespoon tomato ketchup
15. Take 1 tablespoon chilli sauce
16. Get 1 tablespoon vinegar
17. Take 1 tablespoon dark soy sauce
18. Make ready 1 tablespoon light soy sauce
19. Get Salt to taste (for gravy)
20. Make ready Water (as needed)
21. Make ready 2 sprigs green onions diced
22. Take 1/2 tsp Kashmiri chilli powder
23. Make ready 1 tsp ginger garlic paste
24. Take 2 tsp kasoori methi
25. Get 2 tablespoons corn flour + 1 tablespoon water
26. Get Additional
27. Get Oil to deep fry
28. Make ready 3 tablespoons for gravy
29. Take 1 wedge of lemon

Think about this -if the cauliflower florets are going to be tossed in a sticky sauce, at the end anyway, why should we deep fry the cauliflower and sponge up all the oil? Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. Venkatesh Bhat makes Gobi Manchrian The all time favourite starter that all age group loves.one of the most ordered dish in restaurants.here made it e.

Steps to make Gobi 65 to Manchurian:

1. Boil water in a kettle. Add cauliflower florets in a pot, add in the haldi and pour the water from kettle over it. Cover the pot and let it sit for 7 mins.
2. Now, drain off the water. To the boiled florets add in the spices under Gobi 65 to mix. Pour water to form a paste. Let it rest 2 mins.
3. It must then be fried - deep in oil or air fried. You can alternatively bake the marinated florets in the oven. Stop here for Gobi 65. Serve hot.
4. For the gravy version, take a wok. Add in oil. Add in cumin seeds. Now, toss in onions, ginger garlic paste and the bell peppers. Roast them well in a low flame. Add salt, deghi mirch, garam masala, kasoori methi and toss well. Once the veggies are well roasted, add in tomato ketchup, chilli sauce, light soy sauce and dark soy sauce along with vinegar. Let the sauces simmer for 2 mins on low-medium heat.
5. Add in the Gobi 65 and mix well. Now, add in water to the amount of gravy that you prefer.
6. Finally, add the corn flour water mixture. This thickens the gravy. Top up with diced green onions and a wedge of lemon on the side. Enjoy with rice or breads.

It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. Venkatesh Bhat makes Gobi Manchrian The all time favourite starter that all age group loves.one of the most ordered dish in restaurants.here made it e. Gobi manchurian gravy pairs very well with some steamed rice or noodles or fried rice. Also excellent with some roti or naan or khasta roti or tandoori roti. How to make Gobi Manchurian Gravy.

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