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Learn how to make Gobi Manchoorian/ Gobi Manchoori

Gobi Manchoorian/ Manchoori is an Indo Chinese food which is quite popular in India. It is said to have been developed by the tiny Chinese community that lived in Kolkata for over a century.  It is nothing but fried cauliflower tossed in a sweet and chili sauce. There are two different variants of it, dry and gravy. If I were frying I would use all purpose flour and cornstarch to make a thin batter; dip the florets in the batter and then deep fry.  Once that is done follow the below mentioned sauce recipe.  Few recipes even call for Ajinomoto (MSG) to increase the taste however I try to avoid it due to health reasons. Some add food colors to give the florets a bright red color, which is quite common in restaurants. I avoid that as well.
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In the past I have baked the same dish using different flours – chickpea,all purpose and even whole wheat flour. The problem was it wasn’t as crispy as I had expected it to be also there would a thin layer of batter stuck in the base of the florets. This used to put me off. That’s when dusting cornstarch came to my mind. I actually used about 3-3.5 tablespoon of cornstarch. The cauliflower florets baked beautifully, ending with a crispy texture. But the only thing was I could feel the cornstarch even after baking ( I realized I added a lot).The next time I would work with 1.5-2 tablespoons only. I know fried ones are the best but I wanted to try something that I could enjoy whole heartedly without worrying about calories. Making junk food healthy is a very smart idea:) .
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To me these tasted great, not as crispy as the fried ones but slightly close to it. Once they are coated in the sauce, I don’t see much of a difference. A good sauce is the key! If you plan to use them just as plain fritters, do season them with salt, pepper, cayenne and some turmeric (for the color) before baking. Also broil it for about 2-3 minutes towards the end to make it more crispier.

Baked Gobi Manchoori

Serving Size: 3

Baked Cauliflower with sweet and Chili sauce - healthy twist to a tasty junk food.

Ingredients

  • Baking Cauliflower
  • 1 large cauliflower, cut into florets about 5-6 cups
  • 2 tablespoon oil
  • 1-2 tablespoon cornstarch
  • For the Sauce
  • 1 teaspoon oil
  • 2-3 garlic pods, chopped
  • 1 teaspoon ginger, chopped
  • 2-3 thai green chillies, chopped
  • 1 onion, roughly chopped
  • ½ cup bell pepper, cubed
  • 2 tablespoon ketchup
  • 1 tablespoon soy sauce
  • Green chili/red chili sauce, as needed
  • 1 teaspoon lemon juice
  • 2 tablespoon cilantro , chopped
  • Salt as needed

Instructions

Preheat oven at 400F. Line a baking sheet with parchment. Cut the cauliflower into small florets. Wash and dry in a paper towel. Place all the cauliflower in a large bowl. Drizzle oil over the florets coating it well. Now add the cornstarch and toss it. Spread it evenly on the lined sheet. Bake for 20 minutes. Flip each floret. Increase temperature to 425F. Bake again for about 20 minutes. You will end with slightly crispy florets with a brownish tinge. Feel free to broil it for about 2 – 3 minutes for more crispier option, which I didn’t.

Sauce - Heat oil in a pan. Add garlic, ginger, chillies, onion and bell pepper. Saute until the onions turn pink. Do not overcook the veggies, do retain the crunchiness. Now add the ketchup and soy sauce. If you are using the chilli sauce, please add now( We don’t eat too spicy food, so I avoided the sauce). The mixture will start sizzling. Add the cauliflower,lemon juice and salt. Mix well. Garnish with cilantro.

http://www.thefoodielovers.com/2015/03/baked-gobi-manchoori/

If you are thinking of gravy please add some water mixed with very little cornstarch towards the end and then a quick boil will result in a semi gravy Manchoorian sauce. Serve as an appetizer or along with fried rice/noodles. Spring onions are a great choice too, if you have some handy do add it right at the end.

Enjoy guilt free!

 

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Recipe

Or shud I say,Masala Puri without the Puri?

Last month at the Hindu temple here,along with four other friends I cooked for 400 people.Each one was supposed to take up a dish and make it in three hours time,set the buffet table,serve the food and the proceeds went to the temple. It was a different experience handling huge vessels and spoons/spatulas(some which I wasn’t even able to hold).I had made Shahi Dum Aloo(recipe to follow shortly).The Original idea was to make Poori’s to go with the Aloo,but making it for so many was certainly a challenging task.At the last minute we got to know about frying Flour Tortillas instead of making Poori’s.After trying it at home,i realized how perfect they were.On the menu the Tortillas by itself was a hit. A friend of mine had mentioned about using corn tortillas for masala puris.I thought even Flour ones would do good.Making small Puri’s (for all chats) is again a painful job.So to make things easy,I baked these Tortillas until crisp and used them instead of Puri’s

Being here,so far from India I miss eating so many variety of food,especially chats.Who doesn’t like them??? The only way I can relish is by making them at home.Masala Puri is a very popular street food/chat found in Bangalore. Small Puris are crushed,topped with the Masala ie., nothing but a semi gravy made with few spices.The Puri’s which either get crushed or broken( the ones which cannot be used for making Pani Puri )are used to make Masala Puris.For the Tamarind Dates Chutney you can either settle for the store bought ones or make it from scratch(Cook 5-6 roughly chopped dates in Tamarind water.Once done,use a mixer and grind them well,sieve it.Add 2 tbsp of jaggery and allow it to boil until it thickens).

MASALA PURI

Preparation Time: 20mins
Serving – 4

Ingredients:For the Masala
1 Cup Frozen Peas(boiled and mashed)
1 medium sized Potato (boiled and mashed)
A tsp chilli powder
As per taste,Salt
A pinch,sugar
2 tbsp Tamarind Dates Chutney(recipe above)
1/2 Cup grated Carrot(optional)

Grind to a smooth paste-
an inch cinnamon stick
3 Red and 2 green chillies
4 -5 Mint leaves
1 tbsp coconut(optional)
A tbsp chopped Cilantro
A tsp of each – cumin seeds,coriander seeds,poppy seeds
4 tbsp Dalia (Roasted split pea) – Optional(I prefer without them)
Ginger

For the Puri
4 Flour Tortillas

Garnishing
A tbsp cilantro (chopped)
1/4 cup Onion finely chopped
1/4 cup Tomatoes finely chopped
1/2 Cup thin Sev

Method: Add 2 cups of water and bring the masala paste to a quick boil.Add Chilli powder,salt and sugar.When the raw smell disappears add the peas ,tamarind chutney, mashed potatoes along with enough water to cook.Allow it to boil until it reaches a semi gravy consistency. The Dalia and the Potato will act as a thickening agent. In the meanwhile, preheat the oven to 350F.Place the Tortillas(you may wana cut them into two or four) on a cookie sheet and bake for about 12 mins or until crisp.Remove and cool.Break them into pieces.

Just before serving,place the broken Tortillas in a serving plate,pour a ladle of Masala Mixture enough to cover the Puri’s,sprinkle chopped tomatoes,onions and cilantro.Garnish with sev.

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Masala Puri always tastes good when its hot actually piping hot:-).Instead of Flour you may even try the corn Tortillas.Some dislike the smell of Tortillas,but believe me once they are baked and broken you can hardly make out their taste(this is how I fooled P:-D).Also instead of baking you can just dry toast them in a Tava,it actually takes time but it’s not bad at all.

Verdict: It’s a perfect chat for the evening (especially if you are in 16F like me:-).

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