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GOBI MANCHURIAN GRAVY

Hi Friends, GOBI MANCHURIAN GRAVY!! I rarely make gobi manchurian gravy ,we prefer dry version. My neighbour uncle was asking me about manchurian gravy recipe so made this gravy to show him the preparation method.The gravy recipe is also same like manchurian dry recipe but adding little flour with cornflour makes the silky gravy. I made manchurian dosa with this gravy the gravy goes well with roti , fried rice too. The recipe is as below, INGREDIENTS : Cauliflower florets – 2 cups. Salt – 1/2 tsp. Ginger,garlic paste – 1 1/2 tsp. Chilli powder – 1 1/2 tsp. Oil – For deep frying. FOR BATTER : Maida / All purpose flour – 1 1/2 cup. Cornflour mix – 6 tsp. Chilli powder – 2 tsp. Salt – 1/2 tsp. Soya sauce – 1 tsp. Water – as required. FOR GRAVY : Onions – 1 no ( big). Garlic ( chopped) – 2 tsp(about 8 pods) Ginger ( chopped) – 1/2 tsp. Capsicum – 1 no ( medium sized). Coriander leaves – a bunch. Spring onion ( chopped) –...
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GOBI MANCHURIAN

Hi Everyone, Cold has started here!!! Nice to be lazy all around the day, but this cold increases our spicy carvings too :( , Feel like eating something spicy , crunchy (forgot about diet).Thought of making some potato pattice but then I found cauliflower was lying my fridge so decided to make Manchurian out of it. We love Manchurian for its texture and taste ...yummy ,tangy,sweet , spicy,crispy out , soft inside ....its like all the tastes are in one dish.When I taste manchurian in restaurants I beleived its a big process and only big chefs can make it.But after viewing the recipes in net I thought of giving it a try as it sounded interesting!! When I made it first my family members loved it and my father loved it very much , then now I became Manchurian expert in home :)).But I don't make it often as Iam lazy to stand and fry the gobis but once in a while I make it. The preparation time may be little longer but cooking time and eating time is very short .It is worth a ...
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KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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