Gobhi Manchurian Recipe

Welcome to my kitchen, Today we will make Gobhi (Cauliflower) Manchurian. Gobi Manchurian is one of the most popular Manchurian dishes from Indo Chinese cuisine. whenever it is Indo Chinese or street food, Manchurian recipes are always the most requested ones. This dish is usually served in two ways- the dry version and the one with sauce (gravy version). Gobi Manchurian is made with cauliflower, cornflour, soya sauce, vinegar, and ginger, garlic paste. cauliflower is first coated in batter and then deep-fried. Then these are tossed in sweet. Make the very delicious and crispy gobi Manchurian at home with a very simple step. And enjoy eating with family and friends.

Ingredients for boiling

Water

½ tsp salt

250-gram cauliflower

1 cup of cold water

Ingredients for make Batter

¾ cup plain flour (Maida)

¼ cup of cornflour

½ tsp Kashmiri red chili powder

½ tsp ginger garlic paste

¼ tsp salt

½ cup water for make batter

oil for deep frying

Ingredients for sauce for Manchurian

3-4 tsp oil

2-3 garlic, finely chopped

1-inch ginger, finely chopped

1 green chili, chopped

1 medium-size onion, finely chopped

¼ cup spring onion, chopped

½ capsicum, cut in cube

2 tbsp tomato sauce

1 tsp chili sauce

2 tsp vinegar (It is optional)

2 tsp soy sauce

¼ tsp pepper, crushed

¼ tsp salt                                                             

Corn Flour slurry for gravy.

1 tsp cornflour

¼ cup of water

Gobi Manchurian Recipe

Step 1:- Firstly chop the gobi (cauliflower) in medium size florets.

Step 2:- Boil the water with salt. wash the cauliflower florets and add them to the hot water.

Step 3:- Boiled the cauliflower in the water for 15 to 20 minutes. Later drain the water and keep aside the cauliflower.

Step 4:- Now take a large size bowl. and add all-purpose flour, corn starch, ginger, garlic paste, Kashmiri red chili powder, and salt. Now mix together with water and make a smooth batter without any lumps.

Step 5:- Dip each cauliflower floret in the batter. and fry the all coated cauliflower florets.

Step 6:- You can also deep fry or shallow fry. Fry the cauliflower depending on the size of your pan. you can fry it once or in batches. It takes some time to fry.

Step 7:- When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides.

Step 8:- Flip more than once, so that the cauliflower flowers are evenly fried and lightly golden.

Step 9:- Keep the fried cauliflower florets on a kitchen paper towel.

Step 10:- You can use the same pan or pan. In which you have fried the cauliflower.

Step 11:- You can use the same pan or pan. In which you have fried the cauliflower. if you thought oil is not enough, then you can add more oil.

Step 12:- Now when the oil is hot. add chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic go away.

Step 13:- Also, add chopped ¼ onion and 2 tbsp chopped spring onion on high flame.

Step 14:- Now add chopped capsicum and continue to saute  till the capsicum is half cooked or almost cooked.

Step 15:- When capsicum almost cooked. add 2 tbsp tomato sauce, 1 tsp chili sauce, 2 tsp vinegar (it's optional if you do not want to add, skip it), 2 tsp soy sauce, ¼ tsp pepper and salt as per taste.

Step 16:- Now add cornflour slurry. and mix well.

Step 17:- Cook well the mixture until the gravy is slightly thick and becomes transparent.

Step 18:- Now add the mixture fried cauliflower florets. Mix well all mixture, sure the sauce has coated well uniformly with cauliflower.

Now your gobi Manchurian is ready to serve,  transfer gobi Manchurian to a serving bowl and garnish with chopped spring onions green. and serve with veg fried rice or mushroom fried rice or veg Hakka noodles or veg noodles.

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Kaju Katli

Welcome to my kitchen, Today we will make Kaju Katli.  It’s one of the most popular Indian sweets. which is favorite sweet to all. The Rakshabandhan festival is close by. so make in this Raksha Bandhan, a very delicious sweet. it is very easy to make. Kaju Katli is made cashew powder and sugar syrup. For health diet conscious people, Kaju Katli can also be prepared by crystalized sugar. it’s one of the easiest sweet recipes to make at home. We require only a few ingredients to make it. make perfectly healthy sweets at home and enjoy eating without worrying about coronavirus.

Ingredients for Kaju Katli

• 150 grams Kaju (cashew)
• 100 grams sugar or you can add as required
• 1/4 cup water
• 1 tablespoon ghee
• ½ teaspoon cardamom powder
• 1 teaspoon chopped rose petals or rose water or 8-9 strands of saffron ( it is optional)
• edible silver leaves, for garnishing. (it is optional)

Recipe of Kaju Katli

Step 1:- Place cashews in a coffee grinder or spice grinder. and grinde cashew.

Step 2:- don't over grind it,  else cashews will release oil. The cashews should be in powdered form and not become pasty or oily.

Step 3:- Heat sugar and water in a thick bottomed pan on medium heat. You can also add rose water and cardamom powder at this point. if you don't want to add then skip it.

Step 4:- Let the sugar melt and then once the sugar melts, let the mixture boil for 1 minute. When all the sugar dissolved in the water, add the cashew powder.  Stir to combine.

Step 5:- Keep on stirring the cashew mixture on a low flame.

Step 6:- Now add a teaspoon of ghee and mix well. Keep stirring the mixture on low heat. Ghee will make the mixture smooth and also adds some shine to the Katli.

Step 7:- Stir continuously, around 10 minutes on low heat. When the dough will leave the sides of the pan. Then remove the pan from heat.

Step 8:- On this stage check the dough. by taking a small piece from a mixture, let it cool down a little and then roll it between your thumb and index finger. You should be able to make a non-sticky ball out of it.

Step 9:- When you able to make a non-sticky ball. It means your dough is done. If not, you need to cook it further.

Step 10:- Once the dough is ready, Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.

Step 11:- Wait for 4 to 5 minutes for the dough to cool down a bit. And then knead the dough with your hands to make it smooth.  

Step 12:- If the dough feels very dry at the time of kneading, you can sprinkle some water or milk to make it smooth.

Step 13:- Place another butter paper on top and then using a rolling pin, roll gently the dough from all sides to 1/4 to 1/2 inch thick.

Step 14:- If you are using chandi vark then apply it. And Cut the dough into Barfi  shape by first cutting the dough vertically and then horizontally.

Step 15:- Transfer the Kaju Katli on a plate and enjoy it! You can store the Kaju Katli in the refrigerator for up to a week.

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Butter Chicken

Welcome to my kitchen, Today we will make Butter Chicken. Butter Chicken! is the most delicious and Favorite food to all Indians and foreigners. delicious, flavor-packed, creamy butter chicken you can make easily at home. Butter chicken is prepared with marinated chicken that’s first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base. Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and almonds add to the sweetness and richness of the dish. Butter Chicken is one of my favorite Indian dishes. It is a full-flavored dish that complements the chicken well. It can be made as mild or spicy. you can serve it with basmati rice and naan bread. so, let's start to make.

Ingredients for marinated, to chicken

• 400 grams boneless,
• 1/4 cup full-fat plain yogurt
• 2 tablespoon mustard oil
• 1 tablespoon ginger garlic paste
• 1 teaspoon dried coriander powder
• 1 teaspoon Kashmiri Lal Mirch powder
• 1 teaspoon cumin powder
• 1/2 tsp garam masala
• Salt to taste

Ingredients for Gravy

• Oil
• 8 to 10 whole almonds
• 8 to 10 whole cashews
• 2 tablespoons unsalted butter,
• 1 tablespoon ginger garlic paste
• 1-2 green chili
• 1 teaspoon sugar
• 4 medium-size tomatoes, chopped
• 2 tablespoons dried coriander powder
• 1 1/2 teaspoons Garam Masala powder
• 1/2 teaspoon Kashmiri Lal Mirch powder
• Salt as taste
• 1 cup of water
• 1/4 cup heavy cream
• 1/2 tablespoon Kasuri Methi

Recipe of Butter Chicken

Step 1:- 1 Wash the chicken and take the chicken in a large size bowl and add all marinade ingredients to chicken. Using your hands, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Step 2:- In other bowl soak cashews and almonds in water for at least 1-2 hours to (or up to overnight).

Step 3:- Now heat the 1-2 tablespoon oil in a skillet or grill pan over medium-high heat.

Step 4:- Now cook the marinade chicken on batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side. Do not crowd the pan.

Step 5:- Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Step 6:- Melt 1 1/2 tablespoons of the butter in a medium-sized skillet. As soon as the butter melts, add the ginger garlic paste and sauté for 1 to 2 minutes.

Step 7:- Now add tomato and cook for 8 to 10 minutes on medium-high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.

Step 8:- Now Add coriander, garam masala, Kashmiri Lal Mirch, and salt and sugar. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Step 9:- Transfer the paste to a blender jar and add the soaked cashews and almonds.  and make a smooth paste.

Step 10:- Now we will cook the paste in over medium heat. Add the water to the paste and till stir to make a smooth gravy.

Step 11:- As the gravy begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 to 10 minutes.

Step 12:- Turn off the gas flame and expose the pan. Mix the remaining 1/2 teaspoon butter and Kasuri methi and green chili. Cover again, and let the dish rest for 8 to 10 minutes so that the taste of Kasuri methi can mix into butter chicken.       

Serve the butter chicken with a side of steamed basmati rice, roti, or naan. you can serve Bundi raita also with them.

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