ಗೋಬಿ ಮಂಚೂರಿ ~ Cauliflower Manchurian with gravy

 Gobi Manchurian with grav/ಹೂ ಕೋಸಿನ ಮಂಚೂರಿಯನ್/गोभी मंचूरियन

Ingredients :

Gobi/Cauliflower - 1 - 2 medium size
Corn flour - 1 cup

Maida/All purpose flour - 1/2 cup

Rice flour - 2 - 3tsp

Baking soda - 2 pinch

Onion - 1 big
Coriander leaves - 1 cup
Garlic & ginger paste - 2 tsp

Garlic cloves 8 -10

Spring onions - 1 cup (optional)

Salt - to ur taste

Red chillli powder - 4 tsp

Turmeric powder - 1/4tsp

Black pepper powder - 1 1/2 tsp

Oil - for deep frying

Method for Gravy/Sauce:

Take abt 1/4 tsp of cornflour in a bowl, make a watery paste without lumps by adding water, keep it aside.
Take a pan add oil, add chopped onion, chopped green chillies, chopped garlic, cook until onion gets transparent, add capsicum, saute for few mins,now add spring onions fry for few secs, add ginger-garlic paste, stir for few secs, add red chilli powder, black pepper powder, now add the cornflour paste,  keep it on medium flame, let it simmer until flour gets cooked, add soya sauce, tomato sauce, add coriander leaves saute for few mins.

Method for Gobi :

Clean the cauliflower, chop it to get medium sized florets, soak in salt water for about 5 minutes.
Boil water in a vessel add salt & turmeric powder to it, add cleaned cauliflower florets to it, switch off the flame, keep it closed for about 10 -1 5 minutes.

Take a mixing bowl, add Cornflour, maida, rice flour, salt, baking soda, 2 tsp red chilli powder, turmeric powder, Black pepper powder, one tsp oil, mix well adding water, the batter consistency must be like. it should get hold to the cauliflower florets, not too watery nor thick, while dipping florets you will come to know how the batter shld be, if it is watery you can add corn flour or vice versa.

Now take a kadai, add oil for frying.
Add one by one florets to the hot oil & take care they should not stick together,so to avoid getting them stick together, stir them in between.
after deep frying keep them aside.

Once you finished the frying of florets, add them to the gravy, mix well, fry the mixture for few mins, serve hot...

Its better you keep prepared the gravy first, so that you can add fried florets immediately after frying. so they will remain crispy. 

ಹೂ ಕೋಸು ಮತ್ತು ಆಲೂ ಮಸಾಲಾ ~ Cauliflower-Potato Curry

Cauliflower-Potato Curry/गोभी आलू मसाला/ಹೂ ಕೋಸು ಮತ್ತು ಆಲೂ ಮಸಾಲಾ 

Ingredients :
Cauliflower – 1 medium
Potatoes – 2 large/medium
Green Peas – 1 cup
Oil – 2 Tbsp
Turmeric Powder – 1/2 tsp
Onion – 1 medium
Ginger – 1 inch
Garlic –  6 cloves
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp

Cinnamon powder - 1/4 tsp
Garam Masala – 1 tsp (optional)
Red Chili Powder – as per taste
Salt – to taste
Curd - 1 tbsp

Milk - 2 Tbsp

Grinding :

Onion - 1 medium

Green chillies - 3 -4

Tomato  – 1 large
Cashew nuts/Almonds - 5 -6
Poppy seeds - 1 tsp
few curry leaves, 2 strands of coriander leaves.

Method for Grinding :
First cut onion into slices, boil it in water until it looks transparent, soft, when its done, drain it. let it cool to the room temperature.

Cut tomato in to  slices, fry in a pan. Let it cool.
Now grind all the ingredients - green chillies, cashew or almonds, poppy seeds, curry & coriander leaves to a fine paste. Keep it aside

Method :
Wash the cauliflower under running water, keep it for few minutes so all the water drains out, now separate the florets, wash them again with cold water, heat water in a vessel, add the florets, 1/4 spoon of turmeric, salt , switch of the flame, close with a lid, set it aside for about 5 -8 mins.

Take a pan add oil, add mustard seeds, jeera, when it splutters add onion, saute until it looks cooked, add potato slices, fry until it becomes soft, add green peas, fry for few minutes.

Add cleaned florets of cauliflower, fry again until it becomes soft, add crushed ginger & garlic, saute for few mins, now add the ground paste to it, put on medium flame,cook until the mixture begins to leave sides of the pan, add curd & milk, let it be in medium flame, saute now & then, then add cinnamon powder, cumin powder, coriander powder, red chilli powder, saute for a while, add water if needed.
Optional : I have added a handful of sprouted green gram.

Can be served with Chapatis or puris.