Tuesday, October 20, 2020

Cauliflower Manchurian | Gobi Manchurian

Gobi Manchurian, a delicious indo chinese starter made from cauliflower. Gobi manchurian is one of the most popular starter items that you can find in any Indian restaurant menu. It tastes so good as a starter and as sides for fried rice. If you have been following me on IG, you might already know how often i make fried rice at home. But when it comes to sides for fried rice, mostly i tried to avoid manchurain mainly because of deep frying. I don't want to deep fry something everytime that I make fried rice at home. 
So I have been experimenting a lot lately on making manchurian without deep frying. In order to avoid deep frying, i tried baking, shallow frying and pan frying the cauliflower and this pan fried method is my favorite among all my attempts and it tastes so close to deep fried ones and if you serve this without mentioning anything, no one gonna find that it's not deep fried.

Pan frying cauliflower really takes a lot of time compared to deep frying but if you're conscious about deep frying and avoiding the manchurian for the very same reason, definitely this method is worth giving a try!!.  But if you're in a hurry definitely i won't recommend this method. Here are few FAQs about manchurian
Is it necessary to soak the cauliflower in hot water?

Yes, the first reason is that it helps to kill any worms in the cauliflower. Second, since we are using the pan fry method here, soaking the cauliflower in hot water helps to cook them evenly. 

Can pan frying cauliflower stay as  crispy as deep fried ?
Almost Yes !! I have used the corn flour in the batter to keep it crispy. 

Why did my manchurian become soggy and lost its crispiness after some time?
It happens whether you deep fried or pan fried the cauliflower. This is one of the foods that taste good when it's served straight out of the stove. 

Any tips for delicious manchurian?
  1. Make sure that the batter is so thin and coats the cauliflower evenly.
  2. If the batter is thick, it forms a thick outer coating and it doesn't taste good.
  3. Also if the outer coating is so thick then there is no homogeneous in the manchurian!! When you take a bite, the outer layer falls apart and leaves the cauliflower inside without any taste.

Ok, now let's check out on how to make this famous indo chinese starter, Gobi Manchurian!!

Cauliflower Manchurian | Gobi Manchurian

Preparation Time : 15 mins | Cooking Time : 25 minsServes : 2 to 3  
Recipe Category: Curry | Recipe Cuisine: Indian
Cauliflower manchurian, Gobi Manchurian, Indo chinese starter, Starter,Indian starter recipe Gobi Manchurian, a delicious indo chinese starter made from cauliflower. Gobi manchurian is one of the most popular starter items that you can find in any Indian restaurant menu. It tastes so good as a starter and as sides for fried rice.
Cauliflower - 1 lb
Soy sauce - 1 tbsp
Tomato sauce - 2 tbsp
Chili sauce - 1 tsp
Pepper powder - 1 tsp
Spring onion - 2 
Garlic - 2 tsp(minced)
Oil - 1 tbsp
For slurry 
Cornflour - 2 tsp
Water - 1/4 cup
For the batter
All purpose flour - 1/4 cup
Corn flour - 1 tbsp
Pepper powder - 1/4 tsp
Salt - 1/4 tsp
Water - as needed

Cut the cauliflower into medium sized florets and put it in a large bowl. Add 1/4 tsp of salt , mix it well.Pour some hot water into the cauliflower and cover it with lid. Keep it aside for 20-30 mins.Drain the water from the cauliflower and spread it on the tissue paper to remove the excess water. In the mean time, add all the ingredients listed under "For the batter" in a bowl.Add water little by little and make a thin batter. Add few cauliflower florets in a batter and coat it with batter on all sides evenly.Heat a non stick pan with 1/2 tbsp of oil and then add the batter coated cauliflower and cook it on all sides until it has some brown spots and crispy on outside. Remove it on the plate.In the same pan, add the remaining oil, saute the minced garlic and the white part of the spring onions until they are fragrant, then add the soy sauce, chili sauce, tomato sauce and then mix cornflour along with water(listed under for the slurry) and make thin slurry and add into it. Mix it all well. Once the sauce became thick and coats the back of the spoon, add the pan fried cauliflower and mix it well.Finally add the pepper powder and finely chopped green part of spring onion.Tasty Gobi Manchurian is ready to serve. Serve it with your favorite fried rice or as a starter. We had it with paneer fried rice !!
  • Add more or less of sauce as per your liking.
  • Since all the sauces already have enough salt, there is no need for extra salt in the sauce.
  • Recommend to use non stick pan for pan frying the cauliflower.
  • Serve immediately for best taste. 
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Thursday, October 15, 2020

Nethili Karuvadu Kuzhambu | Dry Anchovies Curry

Nethili Karuvadu Kuzhambu, a delicious, spicy and tangy curry made with dry anchovies. Couple of months back, I bought a pack of anchovies from the local indian store here and tried this anchovies curry a couple of times and it's one of my favorite dry fish curry with all the country vegetables. But due to the current pandemic situation, i couldn't source all the vegetables needed for that curry, and i was not satisfied with the taste,so kept the pack aside for a while. Later one day when talking to Amma  casually mentioned about the dry anchovies that i had and not able to source all the vegetables. Immediately she gave me the idea of making it in a slightly different way, as always the next day I gave itself a try to pair with uluntha soru. OMG, it was so delicious and even ST liked it so much given the fact that he is not a fan of both the ulunthu soru and karuvadu kuzhambu but his exact word during that lunch day was "Amirthama iruku". What else do I need, right?? So glad that I nailed the recipe !!! In our family, we have the habit of adding boiled eggs to the karuvadu kuzhambu whether it's served with plain white rice or ulunthu soru, so i'm also following the tradition and always serve boiled egg with dry fish curry. 

Back in school and college days, though i like the karuvadu kulambu so much, i didn't mentioned about it when that topic came mainly because most of the people gave you that weird look and ask "Nee athuellam sapduviya??/Do you eat such things?". Still wondering why karuvadu comes under disgusting food, may be because of this strong umami flavor and have heard people say the same reason over the years including the die heart non vegeterian lovers. But me, I like karuvadu especially for its flavor. If you like dry fish like me, then you must give a try on these curry !! Now let's check on how to make this super delicious nethili karuvadu kulambu

Nethili Karuvadu Kuzhambu | Dry Anchovies Curry

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Dry Anchovies, Nethili Karuvadu, Karuvadu kulambu, Nethili kuzhambu, Nethili Karuvadu Kuzhambu,Dry Fish Curry, Nethili Karuvadu Kuzhambu, a delicious, spicy and tangy curry made with dry anchovies.
Nethili Karuvadu/ Dry Anchovies - 20 
Drumstick - 1/2
Garlic - 8  cloves
Tomato -1(small)
Tamarind - small gooseberry size
Fenugreek seed - 1/4 tsp
Curry leaves - few
Salt - to taste
Red chili powder -1/2 tsp
Coriander powder - 1 & 1/2 tsp 
Turmeric powder -1/4 tsp
Oil - 1 tbsp
To grind
Grated coconut - 3 tbsp
Peal onion - 2 
Garlic pods - 3 cloves
Cumin seed- 1 tsp

First soak the dry anchovies in warm water for 30 minutes and clean it well. Soak the tamarind in water for 30 mins. Cut the drumstick into 2 inch length and slit it vertically. Peal the garlic and keep it ready. In a mixie jar, add the ingredients listed under "To grind" and grind into smooth paste.Heat the pan with oil, temper the fenugreek seeds and then add the garlic and curry leaves. Saute the garlic in the oil for 2-3 mins, then add the drumsticks and saute them for couple of mins.Next add the tomatoes and spices(turmeric,red chili and coriander powder) and roast it in the oil for 30 secs.Take care to not burn the spices.Extract the tamarind juice from the soaked tamarind and add into the kadai immediately. Add the required salt for the curry(Keep in mind that some dry anchovies might have more salt in it, so under do salt here and if needed add more at the end. )Add the coconut paste and adjust the consistency of the curry by adding more water. Bring into boil and let it simmer for 8-10 mins or until the oil floats on the top.Once the raw smell leaves from the curry, add the dry anchovies and mix it well.Keep them covered and let the dry anchovies cook well. Tasty Nethili Karuvadu Kulambu is ready.  Serve it with boiled rice.
  • As i have already mentioned, depends on the salt in the dry anchovies, you can add more or less salt in the curry. Since i had used this packet of dry anchovies earlier, i knew  how much salt is needed, so add it in the curry initially or else i would cook dry anchovies first and after given the taste test only if needed add salt. 
  • Even without drumstick, you can make this curry
  • In addition to the garlic, you can add some pearl onions too in the curry.
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Tuesday, October 6, 2020

Karuvepillai Kuzhambu | Curry leaves Kulambu

Karuvepillai Kuzhambu, a spicy, tangy and delicious  tamarind based curry with curry leaves as the main ingredient. Curry leaves is known as "Karuvepillai in tamil and it's extensively used in south indian cooking and health care especially for hair growth. Eating a few raw curry leaves daily would benefit your hair growth in a tremendous way and also it's believed to postpone the greying of hair.  

Ok, now coming to the recipe, I like curry leaves flavor a lot and use them daily in tempering sambar, chutney and all side dishes. Apart from that, whenever I have excess curry leaves, I would make curry leaves chutney or podi to store. Curry leaves podi makes an excellent side dish for idli and dosa and comes handy on a busy day when I'm pressed for time in the early morning. This Curry leaves kulambu is my recent favorite and I tried it for the first time a couple of months back only and already made it for a handful of times. It's so flavorful and tastes great with hot rice and drizzle of ghee.  Now let's check out how to make this yummy curry leaves curry.

Karuvepillai Kuzhambu

Preparation Time : 10 mins | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Karuvepillai,Curry leaves, Kuzhambu,Curry,Gravy,Karuvepillai Kulambu,Curry leaves Kuzhambu Karuvepillai Kuzhambu, a spicy, tangy and delicious tamarind based curry with curry leaves as the main ingredient. Curry leaves is known as "Karuvepillai in tamil and it's extensively used in south indian cooking.
Tamarind - a small lemon size 
Garlic - 10 
Red chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - to taste
To Temper
Oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1/2 tsp
Curry leaves - few
To roast &  grind
Curry leaves - 1/2 cup(tightly packed)
Onion -1/2
Tomato - 1(small)
Garlic - 4 
Cumin seed -1/2 tsp
Fenugreek seed - 1/4 tsp
Coconut - 1/4 cup 
Oil - 1/2 tsp

First let's roast and grind the masala. Chop the onions and tomato into small pieces and keep everything for roast to ready. Heat the kadai with 1/2 tsp of oil, add the fenugreek and cumin seed, let it splutter and then add the onion and garlic. Saute till the onions are translucent.Next add the curry leaves and saute till it shrinks and then add the tomatoes and coconut. Cook till the tomatoes are soft and let it cool a bit.Soak the tamarind in 1 cup of water for 30 mins. Then transfer the roasted ingredients into mixie jar and grind into smooth paste by adding water little by little.In an another kadai, heat the oil for tempering and then temper the ingredients listed under "To Temper" and then add the garlic and the curry leaves paste.Extract the juice from the soaked tamarind and add into the kadai. Next add the spices(turmeric, red chili and coriander powder) and salt. Mix it well. Adjust the consistency of the kuzhambu by adding more or less of water by your liking.Let it comes to boil and simmer it until the oil floats on the top.Tasty Karuvepillai Kuzhambu is ready. 
For more curries and veggies, check out my collections
  • Depends on how vibrant the curry leaves are, the kuzhambu color changes.
  • Adjust the spice level according to your taste. The given quantity is on little spicer side.
  • Make sure to cook the curry till the oil floats on the top for great taste
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Thursday, October 1, 2020

Garlic Cheese Pull Apart Bread | Garlic Cheese Bombs

Garlic Cheese Pull- Apart Bread/Garlic Cheese Bombs, a soft, buttery and flavorful buns that makes a great side dish for any meal. Making soft and flavorful garlic cheese breads at home are not that hard, and can be easily made from scratch with the basic pantry ingredients. As days are getting shorter and temperature starts to drop here , I have been making soup a lot for our meals and these cheesy garlic buns are one of my favorite sides to serve along with soup. 

Whenever I share baking goods on my blog, I get so many dms from the followers( who are so new to baking)asking me to share the tips on how to start baking and achieve the results like bakeries. I'm not a professional baker and haven't learned through proper training so far, so all my learning about baking is through various books and online tutorials. Still I'm learning so many new things about baking and I'm no way near giving guidance for the beginners. But on every baking post, I'm trying to share as much information as possible, so even the beginners can succeed in their first attempt.  All you need is some passion , patience and willingness to try on repeat mode. Continuous practise eventually leads to excellence in any field , so why not baking, right??  Ok, before moving on to the recipe, let's check out all the basic FAQ !!

Can I use garlic powder instead of garlic cloves ?
Yes, you can use garlic powder in the sauce and also for extra flavor, you can add 1/2 tsp in the dough. Personally i like the fresh garlic flavor, so used the same here in the recipe
Can I store the bread for later use ?
Yes, you can do it. But I recommend serving it as fresh as possible for better taste and texture. The flavors are amazing when it's out of the oven. Also the cheese is so stretchy when it's either hot or warm
What cheese works best for these buns?
I like to use Mozzarella cheese for its stretchy nature !!! 

Why are my buns not soft ?
There are many reasons for hard buns/bread. Here i'm sharing few of the basic things to take care of soft buns
  • Yeast should be active and make sure to check the  expired date on the yeast before using them. If you're using active dry yeast, make sure to activate the yeast first and then mix it with all other ingredients.
  • The liquid content in the dough is crucial to get soft buns. If the dough is a little sticky, don't panic, knead for 5-10 mins on the counter, it will become soft and shiny
  • Proofing is key to get soft buns. Make sure the dough is doubled before proceeding further. It takes 1.5 to 2 hrs depending on the room temperature. 
  • Finally don't give up if you're not successful in your first attempt. Keep on trying, if i can get it, so do you.

Garlic Cheese Pull Apart Bread

Preparation Time : 2 hrs | Cooking Time : 20 minsMakes :
Recipe Category: Curry | Recipe Cuisine: Indian
Garlic Bread, Garlic Bun, Garlic Cheese Buns, Garlic Cheese Pull apart buns,Garlic Cheese pull apart bread,Garlic cheese bread, Garlic Cheese Pull- Apart Bread, a soft, buttery and flavorful buns that makes a great side dish for any meal. Making soft and flavorful garlic cheese breads at home are not that hard, and can be easily made from scratch with the basic pantry ingredients.
All purpose flour - 1 cup
Instant yeast - 3/4 tsp
Warm Milk - 1/4 cup + 2 tbsp
Sugar - 1 tsp
Salt - 1/4 tsp
Butter - 2 & 1/2 tbsp
Mozzarella cheese - 8(1 inch size piece)
Garlic - 5 cloves 
Coriander leaves - few 

Keep all the ingredients be ready. First add the warm milk in a bowl  and then add the yeast and sugar.Mix it all well together and then add the salt & 1 & 1/2 tbsp melted butter. Mix it all together.Next add the flour and mix it until it all comes together as a dough.Then transfer the dough on to the working surface & knead for 8 -10 mins or until the dough is smooth and shiny. Place it in the bowl and apply a bit of olive oil on top & cover it with cling wrap and set aside for 2 hrs or until the dough is doubled.Once the dough is doubled, punch out the dough to escape the gas and divide them into 8 equal sized dough. Take a piece of dough and stretch it a bit and place a piece of mozzarella cheese in the center.Pull the dough from the side and cover the cheese. Keep the dough in the center of the palm as shown in below pic and roll into smooth ball. Place the dough in a baking tray. Do the same for all the dough balls, cover again with cling wrap and set aside for 20- 30 mins or until it's doubled.Preheat the oven at 400 F. After 30 mins ,remove the cling from the baking pan and bake it on the preheating oven for 20-22 mins.Now let's make the garlic butter sauce. In a bowl add the butter and minced garlic, microwaved it for 30 - 40 secs and keep it aside. After around 18 mins of baking, take the baking pan out of oven.Brush the top with the garlic butter sauce and place them again in the oven and bake for 5-8 more mins.This step is totally optional. In the leftover butter garlic sauce, add a tsp of freshly chopped coriander(parsely or whatever the fresh herbs you have) and mix it well. Once the buns are out of oven, brush the top with the remaining butter garlic sauce for more flavor.That's it!!! Fluffy, pillowy, aromatic and delicious Garlic Cheese Pull-Apart Buns are ready. 
For all my baking recipes, check out my collections 
  • Add more or less of fresh herbs as per your liking.
  • Knead the dough until it's smooth and shiny, it helps to get soft bun
  • Once the buns are cooled, the cheese is bit hard like in pizza, so microwave it for 10-15 secs before serving.

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