Indian Vegetarian Recipes

Strawberry and Melon Salad

Shweta Pandey 0 Salads Saturday, May 31, 2014

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“Spring Is In The Air”, feel it, hear it, smell it and taste it says Meeta of What’s For Lunch Honey. This dish that am gonna present today is my entry for the Monthly Mingle event started by Meeta of What’s For Lunch Honey. A simple quick and easy fruit salad to windup a meal or as a starter too. I’ve picked this recipe from hemu a good friend of mine.</div>
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We need ….</div>
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Fresh Strawberries - 1 cup (cut into two halves)</div>
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Cantaloupe -1</div>
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Honey dew - 1</div>
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Water Melon - 1/2</div>
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Lemon juice - 1</div>
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Honey - 1 tbsp</div>
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Water - 1 tbsp</div>
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Fresh Mint - 1 tbsp Finely chopped (optional)</div>
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Melon ball scoop</div>
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How to….</div>
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1. Discard the seeds of the watermelon and set aside.</div>
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2. Use a melon baller and scoop out the watermelon, honey dew and cantaloup into balls. Alternatively a knife can be used to peel of the skin and cut the fruit to cubes.</div>
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3. Arrange the fruit balls in a fruit bowl.</div>
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4. Take the stems of the strawberries, rinse and cut them to two halves then arrange them on top of the fruit balls.</div>
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5. Mix lemonjuice and honey together with one tbsp of water and pour it over the fruit balls.</div>
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6. Mix gently. Sprinkle chopped mint on top of the fruit. Serve cold.</div>
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Strawberry and Melon Salad

“Spring Is In The Air”, feel it, hear it, smell it and taste it says Meeta of What’s For Lunch Honey. This dish that am gonna present ...

How to Make Chicken 65 / Indian Style Fried Chicken ~ Spicy n Juicy!

Shweta Pandey 0 Non-Vegetarian Saturday, May 31, 2014

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<span style="text-align: justify;">After a very long time i am posting a non-vegetarian recipe, and this is my H's favorite chicken recipe. I started cooking/eating non-veg recipes only after my marriage n i often make this chicken 65 for him. Initially i am not good in making this chicken 65 n later i learned myself to make a perfect crispy,spicy n juicy fried chicken from my faults. </span><br />
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Then finally found the secret of making perfect chicken 65 n it depends on two factors, one is soaking time n the other is frying method. For this recipe, chicken should be marinated for more hours, at least 4-5 hours. And also you should fry the chicken in hot oil n cook in medium heat until it turns crisp n cooked. Now i am happy that i could make some good chicken recipes which tastes similar or sometimes even better that the restaurant recipes :) Ok now off to the recipe...</div>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><span style="color: purple;">Ingredients</span></b></div>
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<ol style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">skinless n boneless chicken     1/2 kg or 1 lb (i used chicken breast)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Ginger Garlic Paste      1 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Chili powder      1-2 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Garam Masala Powder      1 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lime or lemon juice     from 1/2 lemon or lime</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Corn Flour      4 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">All Purpose Flour /Maida     1 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Soy sauce     1 tsp (optional)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Salt     to taste</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Red food color      a pinch (optional)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Oil     to deep fry</li>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><span style="color: purple;">To Serve / Garnishing</span></b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Onion    1/2 of a medium onion thinly sliced </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Lemon Wedges     8-10 pieces</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Freshly ground Pepper Powder     to taste</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cilantro     1-2 sprigs chopped</li>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"><span style="color: purple;">Method</span></b><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">First wash/clean chicken n cut in to small pieces.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then take chicken pieces in a bowl, add ginger garlic paste, chili powder, garam masala powder, lemon juice,salt, food color, corn flour, soy sauce n all purpose flour n mix everything well.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">After that, wrap the bowl using cling wrap and refrigerate or allow to rest in room temperature for 4-5 hours. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">And then, heat oil in a pan, when it gets really hot, drop 3-4 chicken pieces or add chicken pieces and cook in medium heat until it turns crisp n cooked well.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Once done, remove from the oil n transfer to a paper towel and serve chicken 65 hot with some lemon wedges n onion slices.</li>
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<b><i>Notes:</i></b></div>
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<li>Adding soy sauce is completely optional, i have tried without adding it too.</li>
<li>I sometimes used to add 1-2 tsp of thick yogurt which also gives soft n delicious fried chicken</li>
<li>Do not fry the chicken in oil for long time or till turns too crispy n black n also not fry in less hot oil.</li>
<li>Before adding the chicken, oil should be hot n after adding chicken pieces turn the heat to medium.</li>
<li>After frying a first batch, allow 3-4 minutes to get oil enough hot n add the second batch.</li>
<li>U can also some freshly ground pepper, curry leaves along with the other marinating items.</li>
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How to Make Chicken 65 / Indian Style Fried Chicken ~ Spicy n Juicy!

After a very long time i am posting a non-vegetarian recipe, and this is my H's favorite chicken recipe. I started cooking/eating no...

Thinai Arisi Sambar Sadham / Millet Sambar Bhat / Foxtail Millet Lentil Bhat

Shweta Pandey 0 Vegetarian Saturday, May 31, 2014

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Fox Tail Millet / Thinai is one of my recent favorite grain and i am including it in my diet weekly twice or thrice. I replace white rice with brown rice, oats, millet, cracked wheat and completely skip white rice. Generally Millets(Kambu, Ragi, Solam, Thinai, Samai) are a natural source of protein and iron.</div>
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Millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system. Millets are also rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals calcium, iron, potassium, magnesium and zinc. Millets contain no gluten, they are good for people who are gluten-intolerant. And the most important factor, regular consumption of Millets reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin.</div>
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I am trying to include these millets in our diet in all possible forms. So experimenting few recipes and this Millet Sambar Bhat/Thinai Sambar Sadham is one such experiment turned out good. Just like the regular white rice sambar sadham tried it and the millet sambar bhat turned out good. Even my husband liked this Thinai Arisi Sambar Sadham. We had it with Vazhakkai Varuval, Plain Yogurt and pickle. More comfort, filling and satisfying meal. Now off to the recipe...</div>
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Preparation Time : 10 minutes</div>
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Cooking Time : 20 minutes</div>
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Serves  2 generously</div>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><span style="color: purple;">Ingredients</span></b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Thinai/Fox Tail Millet    1/2 cup</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Tuvar Dal  1/4 cup</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Pearl Onions/Chinna Vengayam    10 no.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Tomato    1 no.(chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mixed Vegetable   1 cup or more (i used Carrot, Beans, Radish,Broad Beans)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cilantro    2 tbsp(chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Tamarind Extract   1 tsp dissolved in 1/4 cup water</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Turmeric Powder   1/4 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Garlic   1 no.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Oil   2 tsp</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Oil   few drops</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Chana Dal    2 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Dry Red Chilli   2 no.s</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Coriander Seeds  1 and 1/2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Dry Coconut     1-2 tsp(optional)</li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Oil    1 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mustard seeds   1/4 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cumin seeds    1/4 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Fennel seeds    few</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Hing     a generous pinch</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Curry leaves    few</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cashew nuts    5 no.s</li>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"><span style="color: purple;">Method</span></b><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">First Wash and soak Fox Tail millet/thinai with enough water and keep aside.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then Pressure cook dal with 1 cup of water, garlic and 1/4 tsp turmeric powder for 4-5 whistles, wait till pressure cools down and then open the lid and mash it well and keep aside.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Wash and chop veggies, onion and tomato and keep ready.</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then heat a pan, add few drops oil heat it and then add chana dal, dry red chilli, coriander seeds and fry in medium heat till dal turns light golden brown.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">And roast dry coconut separately and keep aside.</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Now heat oil in a pressure cooker, when its heated add pearl onions and curry leaves and saute it for a minute.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then add chopped tomatoes and saute till it turns mushy.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">After that add chopped veggies and stir fry for a minute and then add mashed dal and 1 cup of water and bring it to boil.</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Once it starts boiling add tamarind extract, enough salt and stir well.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then add soaked and drained millet/thinai and sambar powder and 1/4 cup water, stir everything well and pressure cook for 2 whistles.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">And wait till the pressure cools down, meanwhile heat oil in a pan and then add mustard seeds wait till it pop and add cumin, fennel seeds let it fry.</li>
</ul>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Then add hing, curry leaves and cashew nuts fry well and add this tempering to the cooked Millet Sambar Bhat.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">That's it...Tasty Millet Sambar Sadham ready. Garnish with cilantro.</li>
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<span style="font-family: Calibri;"><span style="font-size: 17px; line-height: 23.799999237060547px;">Notes:</span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 17px; line-height: 23.799999237060547px;">The same way instead of thinai, you can use Quinoa, white rice or brown rice. For brown rice use extra 1/2 - 3/4 cup of water.</span></span></div>
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<span style="font-size: 17px; line-height: 23.799999237060547px;">I used freshly roasted and ground powder, you can also use Sambar Powder.</span></div>
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Thinai Arisi Sambar Sadham / Millet Sambar Bhat / Foxtail Millet Lentil Bhat

Fox Tail Millet / Thinai is one of my recent favorite grain and i am including it in my diet weekly twice or thrice. I replace white r...

Murgh Afghani Recipe (Chicken With Melon Seed)

Shweta Pandey 0 Non-Vegetarian Saturday, May 31, 2014

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<b><i>Ingredients:</i></b></div>
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<br /></div>
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1 Small whole Chicken</div>
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1 tbsp Magaz (Melon Seed) paste </div>
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1 1/2 tbsp Cashewnut paste </div>
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1 tbsp Khuskhus (Posto / Poppy seeds) paste </div>
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1/2 cup Cream </div>
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2 tbsp Butter </div>
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2 tsp White pepper </div>
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Salt To Taste</div>
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<b><i>How to make chicken afgani:</i></b></div>
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<b><i><br /></i></b></div>
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<ul>
<li>Clean the chicken and keep aside.</li>
<li>Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.</li>
<li>Grill in a tandoor (charcoal grill) till golden.</li>
<li>Serve the murgh afgani hot with onion rings.</li>
</ul>
</div>

Murgh Afghani Recipe (Chicken With Melon Seed)

Ingredients: 1 Small whole Chicken 1 tbsp Magaz (Melon Seed) paste 1 1/2 tbsp Cashewnut paste 1 tbsp Khuskhus (Posto / Pop...

Lauki Ki Sabzi Recipe

Shweta Pandey 1 Vegetarian Saturday, May 31, 2014

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Lauki ki sabzi is an everday menu dish made by cooking lauki in onions and tomatoes and served with chapatis. Find out how to make Indian bottlegourd sabzi.</div>
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Serves : 2</div>
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Cooking time : 25 mins</div>
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<b><i>Ingredients:</i></b></div>
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<br /></div>
<div style="text-align: justify;">
1 medium sized or 700 gms Lauki </div>
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1 medium onion (chopped) </div>
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2 medium tomato (chopped) </div>
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1 tsp ginger garlic paste </div>
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1/2 tsp cumin seeds </div>
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1/2 tsp red chilly powder </div>
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1 tsp turmeric powder </div>
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1/2 tsp garam masala </div>
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salt to taste </div>
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2 tsp Oil</div>
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<br /></div>
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<b><i>How to make bottlegourd sabzi:</i></b></div>
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</div>
<ul>
<li>Peel and cut the lauki in cubes. Soak them in water otherwise the lauki will get black.</li>
<li>Heat oil in a pressure cooker and cumin seeds. Let it splutter.</li>
<li>Add ginger garlic paste and onions and fry till golden brown.</li>
<li>Now add tomatoes and rest of the dry spices except salt. Mix well and cook till oil starts to separate.</li>
<li>Now add lauki and salt and stir fry for 2-3 minutes.</li>
<li>Close the lid and pressure cook for 4 whistles on medium flame. If using a pan then cook the sabzi in a covered pan till the gourd is soft. Stirring occasionally.</li>
<li>If you feel that the sabzi is watery then put it back on flame and cook till the vegetable is semi-dry.</li>
<li>Tastes delicious with chapatis and raita.</li>
</ul>
</div>

Lauki Ki Sabzi Recipe

Lauki ki sabzi is an everday menu dish made by cooking lauki in onions and tomatoes and served with chapatis. Find out how to make Ind...

Gobi Manchurian / Gobi Manchurian Dry Recipe / Cauliflower Manchurian Recipe

Shweta Pandey 0 Snack Sunday, May 25, 2014

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Gobi Manchurian is a very popular and delicious Indo-Chinese Appetizer that is loved by all ages. Gobi Manchurian is a simple and easy to make appetizer in which the deep fried cauliflower florets are tossed in tangy and mild spicy sauce flavored with garlic and spring onions. I am a big fan of Manchurian recipes and Chicken Manchurian is my most favorite. This vegetarian Gobi Manchurian is much easy than the chicken Manchurian. Its been long time since i made this Gobi Manchurian, even the Gobi 65 was made long long back when i blogged here. I monthly once or twice make deep fried snacks like vada or pakora but not this cauliflower recipes. Simply i do not like to deep fry cauliflower or veggies as such so mostly i prefer for masal or Dal vada and pakoras. Plus my diet plan will not let me to make such snacks but for my kids and blog sake make it once in a while. Today also for blog sake prepared this Gobi Manchurian and served it for lunch along with Vegetable Fried Rice.  As usual i did not use artificial colours and ajinimotto in this Indo-Chinese preparation also,again a simple version with basic ingredients with no compromise in taste. My kids loved it a lot and the little one requested to make it again and again :) Now off to the recipe...</div>
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<div style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: justify;">
Preparation Time : 15 minutes</div>
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Cooking Time : 20 minutes + 10 minutes</div>
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Serves  3-4</div>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><span style="color: purple;">Ingredients</span></b></div>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><b><span style="color: purple;">For Fried Cauliflower</span></b></b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Cauliflower    1 small crown or 1/4 medium sized crown or 40-45 small florets</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Corn Flour    3 and 1/2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Maida / All Purpose Flour    4 and 1/2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Water   1/2 cup and 2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Pepper Powder    1/4 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Ginger Garlic Paste    1 tsp*</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Kashmiri Chilli Powder  1/2 tsp (optional)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Oil   to deep fry</li>
</ol>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px; text-align: left;"><span style="color: purple;">For Gobi Manchurian</span></b></div>
<ol style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Oil   1 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Spring Onion/Green Onion white    2 tbsp (finely chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Spring Onion Green    1 tbsp(finely chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Garlic   1 tsp (finely chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Onions   1/4 cup (finely chopped)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Tomato Sauce    1/2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Tomato Chilli Sauce    1 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Soy Sauce   1/2-1 tsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Corn Flour   1/2 tbsp</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Water    1/2 cup</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Salt    to taste</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Spring Onion green    1-2 tbsp for garnishing</li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Cilantro    few for garnishing</li>
</ol>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"><span style="color: purple;">Method</span></b></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Wash and cut cauliflower into small florets and put in a bowl filled with warm water, let it sit for few minutes(this step is optional but helps to clean the florets)</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">after that drain the florets well and spread it in a kitchen towel and pat dry the florets.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Now in a wide bowl, add corn flour, AP flour, pepper powder, chilli powder,ginger garlic paste and water to a smooth batter.</li>
</ul>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Then heat oil in a kadai to deep fry, when its heated turn to medium high...and take a floret dip in batter and drop it in oil. Based on the kadai size and oil quantity drop 4-5 florets and fry in medium high heat. After 2 minutes gently rotate other side and cook till it turns crisp and golden brown. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">And Then remove from the oil and drain it in paper towel.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">After frying a batch wait for 3-4 minutes so that the oil gets heated again then fry the other batch.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Once done frying the florets start chopping the onions for manchurian and mix corn flour and water without any lumps and keep aside.</li>
</ul>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Now heat oil in a pan, when its heated add finely chopped garlic, spring onion white and green and stir for a minute.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Then add finely chopped onions and saute for 1-2 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">After that add sauces and stir fry for a minute.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">And add corn flour water mixture, enough salt and stir well and let it cook for a minute.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UW6wT8IZlfdYSdOJu1ghL0NU8JaQF0s7QP6B3fU4GGfBymHXv-5f2ohvzWqxsNo9QdCsKV6yNHrxMND50BDdRnisqFwpccw366lCAzDNInLKhyR_StiJMQc_dXbOrc-xTvSuHzqROy2u/s1600/pictorials12-002.jpg" imageanchor="1" style="color: #4a8e2b; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UW6wT8IZlfdYSdOJu1ghL0NU8JaQF0s7QP6B3fU4GGfBymHXv-5f2ohvzWqxsNo9QdCsKV6yNHrxMND50BDdRnisqFwpccw366lCAzDNInLKhyR_StiJMQc_dXbOrc-xTvSuHzqROy2u/s1600/pictorials12-002.jpg" style="border: none; padding: 8px; position: relative;" /></a></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Then add the fried cauliflower and gently stir well so that the fried cauliflower florets get nicely coated with the sauce.</li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">Finally add some finely chopped cilantro and spring onion greens.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;">That's it...Delicious Gobi Manchurian Dry ready. </li>
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<b style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"><b><u>Notes:</u></b></b></div>
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</b><span style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"></span>
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<span style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;">*Ginger Garlic Paste - 2 fat cloves, 1" wide ginger and 10 pepper corns and grind all to a fine paste and use it in the recipe.</span></div>
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</span><span style="background-color: white; font-family: Calibri; font-size: 17px; line-height: 23.799999237060547px;"><div style="text-align: justify;">
But ginger garlic paste is optional.</div>
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I also added some chilli flakes and ground pepper along with the sauces.</div>
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Gobi Manchurian / Gobi Manchurian Dry Recipe / Cauliflower Manchurian Recipe

Gobi Manchurian is a very popular and delicious Indo-Chinese Appetizer that is loved by all ages. Gobi Manchurian is a simple and easy ...

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