Recipes - Page 23 of 67 - Cook with Sharmila

Paneer Tikka Recipe | Grilled Paneer

April 6, 2021 By Sharmila Kingsly Leave a Comment

Paneer Tikka is a delicious Starter. We marinate the cottage Cheese with yogurt and spices and then grilled to perfection.

Paneer Tikka is a version of Paneer which is marinated in a flavourful masala with yogurt and then gilled to perfection. It goes as an excellent starter in a party menu. Tastes good when served with Green Chutney and Sauce. Now let’s get started with the recipe.

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What is Paneer Tikka

Paneer Tikka is a very popular Indian appetizer. Cottage Cheese cubes along with onions and Bellpepper marinated with spices and yogurt. Everything together is then grilled to perfection. It is a very popular dish in the restaurant.

Paneer Tikka Masala

Paneer Tikka Masala makes a delicious gravy. Oven grilled Paneer is cooked in a tomato-based gravy or makhani gravy. Finally, we add in added. It goes well with Roti or Phulka.

Paneer Tikka Kathi Rolls

You may also use the grilled paneer in stuffing the Kathi rolls. Along with the paneer add sliced onions, sauce, and mayonnaise it makes a very delicious snack or dinner.

Paneer tikka ingredients

Paneer or Cottage Cheese - Use Fresh Cottage Cheese or Panner. I usually soak the cubed Paneer blocks in water for 30 mins and then use It keeps the paneer soft and tender.

Yogurt - This is the base of the imagination. It is the curd or Yogurt which blends all the masala and the panner. Make sure you use thick curd or Hung Curd. Liquid curd might after the texture of the masala paste. If the liquid is more the masala will not stick to paneer and veggies while marinating.

Onion & Bellpepper - Bellpepper and Onions gel very well with the Paneer. This gets grilled perfectly. It helps in bringing wonderful restaurant-like tastes and texture. So I highly recommend not skipping them.

Ginger Garlic paste - Give a nice flavor to the Paneer Tikka. You can either use paste or crush ginger and garlic and then use.

Spices for marinating the Paneer- I have used the basic spices in the pantry. If you have Tikka masala you may add that else you can skip.

Paneer Tikka Without Skewers

Usually, grilled paneer is grill cooked in skewers. In case if you do not have skewers you can just cook directly in the oven tray. Or you can also use the mini toothpicks in cooking.

FAQ on Grilled Paneer Tikka

How to Prepare Paneer or Cottage Cheese in Home

We prepare Panner by curdling the milk. We use lemon or vinegar or yogurt to curdle the milk. I have a separate post on how to prepare Homemade Panner. You can check the post for more details.

How to get the smoky Tandoori effect

Traditionally we cook the grilled foods in Clay ovens. This gives a natural Charred effect and smoky flavor to the dish. It really adds to the taste.

The good thing is we can use the stovetop or our oven to get the same effect. We can cook extra 5 mins in the oven and broil for another 5 mins. If cooking on a Stovetop you can show the skewers on the stovetop to get the smoky effect.

How to Prepare Vegan Paneer Tikka

We can prepare the Vegan version by replacing paneer with Tofu. Also instead of dairy yogurt or hung curd, you can use cashew yogurt or any other nondairy yogurt.

If you are using ghee or butter to smear in the Tikka you can very well replace it with oil.

How to Prepare Paneer Tikka in Oven:

In a mixing bowl add the yogurt. Beat well such that it has a smooth consistency

2. Next, add in all the spice powders and Lemon Juice. I am using Red Chilli Powder, Turmeric powder, Garam Masala, Amchur Powder, Pepper Powder, Tikka Masala (optional,add if you have), and Salt

3. Whisk everything together. Check for salt and spice and add more now if required.

4. Next add in the crushed ginger garlic or ginger garlic paste.

5. Next add in the Cubed bell pepper or Capsicum. I am using Red, Yellow, and Green Coloured ones. You can also add anyone color

6. Next add in the onions which is chopped as cubes.

7. Next add in the Paneer or Cottage Cheese Cubes.

8. Combine everything Such that the masala coats evenly over the Paneer, onions and Bell pepper. Refrigerate this for 2 hours if you can. This helps the masala get deeper and everything cooker tender and easily.

9. After 2 hours take it from the fridge. Line a baking sheet with foil and then take the skewers. Keep it immersed in boiling water for 1 min and then insert the marinated Paneer Slices inside the Skewers.

Preheat the oven at 180 Deg C for 10 mins and then in grill mode bake at 200 Deg C for 20 mins. Every 10 mins turn the Skewers on alternate sides and continue grilling. Serve hot as a starter as a side dish with Lunch.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. Its now updated with new Recipe card, Pictures and Video.

Cold Cucumber Soup | Vegan Cucumber Gazpacho

March 31, 2021 By Sharmila Kingsly Leave a Comment

Cold Cucumber Soup is usually prepared from raw cucumber Cilantro and few other ingredients. It is a raw and no-cook soup. Gets ready in just 10 mins.

When it comes to summer, we often find spending more time cooking a task. All I wish is to quickly whip up the cooking and also foods that keep us hydrated and cool.

Cold cucumber soup fills all these dots.

They are perfect for Summer and keeps us hydrated.
It is a no-cook soup and gets ready in 10 mins.
You may also make it and freeze ahead of time.

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What is Gazpacho

Gazpacho is a cold soup variety. It is usually prepared with raw vegetables by just blending and no cooking is involved. It is widely made in the Summer which is why served cold.

Vegan Cucumber Soup

There may be many different versions in preparing the cold cucumber soup. Usually, we include Yogurt or Milk in the soup. I made a dairy-free version.

Prep Work for Cucumber Soup

Wash the cucumber and then clean the Cilantro.
You may get some croutons to top the soup.

Why Make Cucumber Gazpacho

It is perfect for summer.
It is easy to put together.
Gazpacho is a no-cook soup.
You can make it ahead of time and serve chilled.
This will be a perfect way to indulge in raw vegetables.

Ingredients for Cold Cucumber Soup

English Cucumber

English cucumber is very tender than the normal cucumber. The skin is also thin and edible. so we can use the cucumber directly without removing the skin and seeds.

If using the regular cucumber peel the skin and remove the seeds and then use.

Cilantro

Cilantro or Coriander leaves gives a nice flavor to the soup.

Coconut Milk

Coconut Milk gives an awesome flavor to the dish. So I recommend using it. If you are freezing the soup. Add only water. Just before serving add coconut milk and serve.

However, if you do not prefer, you can skip it.

Onion , Garlic & Green Chilli

You may use red or white onion. Just 2 tbsp should be fine. Adding more might result in a bitter taste. Same with Green chili, Remove the seeds and then use. But you can add if you like the soup much spicy.

Salt & Pepper

Add Salt and Pepper as per your taste and preference.

How to Prepare Cold Cucumber Soup, Pictorial

1) In a blender add in Chopped English cucumber. Generally, seeds are tender in English cucumber so I prefer keeping them. If you don't prefer you can remove the seeds and add them.

2) Add in Chopped Cilantro or Coriander leaves. Also add in 3 cloves of Garlic, 2 tbsp of chopped red onion, and 1 green chili. Make sure you remove the seeds and then add the green chili.

3) Next add in Coconut Milk and Water.

4) Next add in the required Salt

5) Blend everything together into a fine puree.

6) Garnish with Pepper Powder as needed. You may also garnish with Lemon Juice as needed.

Tips to make the best Cold Vegan soup

Always use fresh and good quality ingredients. You can use few stalks of Celery and prepare the soup too.

This is a dairy-free soup, yet if you prefer instead of coconut milk you can also add Milk. If adding add Milk only just before serving.

I prefer the soup little Chunky and hence I did leave few chunks of raw vegetables. You can blend as you prefer. You can also strain it and severe If you prefer cremier.

You can also serve it with a dash of Olive oil. Also, you can add in few drops of Lemon Juice too.

Serving suggestions:

Serve the soup with breadsticks. You may also serve it with some fruits.

When soups are chilled the flavors teds to become subtle and hence I recommend adding more spices before serving.

Also it's enough to chill the soup for 30 mins and serve.

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Tamarind Chutney for Chaat | Imli Chutney

March 27, 2021 By Sharmila Kingsly 1 Comment

Tamarind Chutney for Chaat or Imli Chutney is a very popular chutney or sauce which is commonly used in the chaat dishes in India.

In India, Streetfoods are very popular, in every corner of the street you may find a chaat wala selling Golgappa or Pani poori. When it comes to Chaat, It is so easy if are the necessary prep works are made.

After that, you only have to assemble the ingredients. In that Tamarind chutney plays a major role and it is definitely on the list. I will be sharing few basic Chaat recipes back to back.

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Ingredients for Tamarind Chutney:

Tamarind

Use good quality seedless tamarind for the Imli Chutney.

Jaggery & Sugar

I like the mix of both Jaggery and Sugar in the Chutney, But you can very well skip Sugar and Jaggery itself. You can also use Date or Rasinins along with Tamarind for natural sweetness. You can decrease the sugar and Jaggery in that case.

Spice Powders

I am using Chilli Powder, Ginger powder, and Roasted cumin powder. These together give a nice punch in the chutney. You can also add in a pinch of chaat masala if you prefer.

Water

Adjust the quantity of water depending on the consistency of the Chutney. I made it slightly thick. If you want runny add more water and if you want it thick reduce the water also simmer and thicken.

Tamarind Chutney, FAQ

Can we use Tamarind paste in Place of Fresh Tamarind

Yes definitely. In that case no need to boil the tamarind and grind it to a paste. You can dilute the tamarind paste with water and transfer to a saucepan and cook followed by the rest of the steps.

Is Tamarind Chutney Vegan

Yes, Tamarind Chutney is fully made of plant-based products and also gluten-free if you are skipping hing.

How to Prepare Tamarind Chutney for Chaat:

1) In a saucepan add in 1.5 cups of water and ½ cup of Tamarind and bring it to a boil. Once it comes to a boil switch off the flame and let it cool down completely.

2) Next transfer the cooled tamarind water along with the tamarind to a blender

Pro Tip: Use seedless tamarind, so this will be easy while grinding. Else remove the seeds and then blend to a paste.

3) Blend everything to a paste.

4) Using a strainer and remove all the discards.

5) Transfer the Tamarind water to a pan and to this add in the remaining ½ cup of water. Mix well and cook for 2 mins.

Transfer to a sauce pan and start cooking

6) Now to this add-in Jaggery. I used organic Jaggery powder.

7) Next add in the Red Chilli Powder, Ginger Powder, Cumin Powder, and Salt.

Add the spices and Ginger powder to the Tamarind Chutney

8) Combine everything and add in the Sugar.

9) Mix well and then cook till the consistency is slightly thick or as you prefer. Tamarind Chutney is ready.

How to Use Tamarind Chutney:

Chaats are a very popular street food in India. Tamarind Chutney along with Green Chutney is served with almost all the Chaats. You may also use it as a dip for Samosa and Kachori.
You can also use it as a dip in your rolls or if you like you can also serve it with Pakoda.

Shelf Life and How to Freeze Imli Chutney

The best thing about this Chutney it stays good for months together. Since it has tamarind in it it has a longer shelf life.

You can keep it in a sterilized glass jar and store it in the fridge for 6 weeks. Or you can freeze it for 6 months.

I usually pour the tamarind chutney in the ice cubes tray and make cubes and then pack the cubes in a zip lock bag. Just before serving you can thaw it and use it.

Always use a clean spoon without moisture to handle the chutney for longer shelf life.

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5 from 1 vote

Tamarind Chutney for Chaat | Imli Chutney

Tamarind Chutney for Chaat or Imli Chutney is a very popular chutney or sauce which is commonly used in the chaat dishes in India.

Prep Time10

Cook Time15

Total Time25

Course: Chutney

Cuisine: Indian

Servings: cup

Calories: 36kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a saucepan add in 1.5 cups of water and ½ cup of Tamarind and bring it to a boil. Once it comes to a boil switch off the flame and let it cool down completely.
Next transfer the cooled tamarind water along with the tamarind to a blender and grind it to paste.
Using a strainer and remove all the discards.
Transfer the Tamarind water to a pan and to this add in the remaining ½ cup of water. Mix well and cook for 2 mins.
Now to this add-in Jaggery. I used organic Jaggery powder.
Next add in the Red Chilli Powder, Ginger Powder, Cumin Powder, and Salt.
Combine everything and add in the Sugar.
Mix well and then cook till the consistency is slightly thick or as you prefer. Tamarind Chutney is ready.

Video

Notes

You can also add in a big ping of Hing for flavor.

Always cool the chutney completely and then store it in the fridge.

Nutrition

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Gobi Manchurian | Restaurant Style Gobi Manchurian

March 25, 2021 By Sharmila Kingsly Leave a Comment

Gobi Manchurian is a classic Indo-Chinese starter dish made with Cauliflower, Onion, Bell pepper, and Sauces. It is a perfect party menu.

Gobi or Cauliflower Manchurian is a wonderful blend of easy Chinese-style cooking with a dash of Indian spices thrown in. It's one of my go to recipes and best eaten straight out of the pan!

Whenever I prepare fried rice or Hakka noodles, the first accomplishment I think of is Manchurian. It is that popular in many Asian countries and India.

It is not one of the authentic Chinese dishes and yes it has a lot of Indian influence. So it is right to call it an Indo-Chinese dish.

The best thing about This dish is it is Vegan too.

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Restaurant Style Gobi Manchurian

No introduction is necessary for this Classic Gobi Manchurian. It is a very popular Indo-Chinese appetizer. The basic process is to coat the cauliflower florets in flour and deep-frying to crispness.

We then cook the fried cauliflower florets along with Scallions, Bell peppers, and sauces. Finally, everything with tossed together and garnished with spring onion. We can make it a dry version or a gravy version.

Guiltfree Gobi Manchurian

As we know that the cauliflower florets fried and then tossed in sauces. Usually, we use Maida or all-purpose flour to coat them and fry, Yet I am using Cornflour and Rice flour.

Instead of deep-frying you can also air fry or bake the cauliflower florets. You can check my baked Gobi 65 post to see how to bake crispy cauliflower.

Ingredients :

Cauliflower

Use any good quality cauliflower head. Usually, the cauliflower has small worms and for this reason, I blanch the cauliflower and then use it.

Spring Onion, Bell pepper

In most of the Indo-Chinese dishes, we use scallions or the Spring Onions. We use both the white and green parts. It is like a mandatory ingredient.

I also used Red, Green, and Yellow-colored bell peppers or Capsicum. You can use any one color as well.

Sauce

We use a combination of Sauces for the Manchurian-based dish. In fact, it is the base of the recipe. We usually use Soya Sauce, Chilli Sauce, and Vinegar in different proportions.

Rice Flour & Corn Flour

We usually fry the flour-coated Gobi florets and Maida is used traditionally. However, I replaced it with Rice flour and Corn flour.

Tips to Prepare the best Gobi Manchurian:

1) Always keep a check on Salt, We add salt while frying the cauliflower. Also, the sauces have salt so taste and add the required amount.

2) We will be cooking on a high flame, so use a wide pan or Kadai with heavy bottom preferably a wok.

3) Since we cook at a high, keep all the ingredients ready while cooking.

4) Sesame oil gives the best taste to the dish, I highly recommend using it.

5) If you don't prefer deep frying the cauliflower you can bake it or air fry it.

How to make Gobi Manchurian:

Blanch the Cauliflower

1) Separate the Cauliflower heads into individual florets of small sizes. Heat water in a saucepan and bring it to a boil. Once it comes to a boil add in a big pinch of turmeric powder and the cauliflower florets.

2) Cook the cauliflower florets for 2 mins. Next, filter and remove the cauliflower Florets

For Frying the Cauliflower.

1) In a mixing bowl add in the Rice flour, Corn Flour, Pepper powder, and Salt. Give a good mix.

2) Add in water little by little and mix a thick paste.

3) Now add in the blanched cauliflower florets and combine everything. The flour batter should stick to the cauliflower.

4) Heat a pan with oil for deep frying. Once it's hot add in the batter coated cauliflower florets and drop fry till it's crisp. I used Idhayam Sesame oil for deep frying.

For Making Gobi Manchurian

1) Heat a pan or wok with 2 tbsp of sesame oil. Once it's hot add in the Sliced garlic cloves and white part of the scallions or spring onions.

ProTip: Cook in a high flame for the restaurant-style flavor. The entire process has to be quick so make sure you chop all the ingredients before you start cooking.

2) Next add in the diced onions and bell peppers or capsicum and saute for a few secs

3) Now add in all the sauces. I am using Red Chilli Sauce, Soya Sauce, Tomato Ketchup. Also, add in the Rice vinegar and sugar, and Salt.

4) Mix everything and cook for a min. Adjust the sauce and balance the taste. To this next add in the fried cauliflower florets and combine everything

5) Cook for another min and switch off the flame. Finally, garnish with spring onions and serve hot.

Serving Suggestions:

Gobi Manchurian goes well as a starter as an accompaniment along with noodles or Fried Rice.

How to Freeze Gobi Manchirian

The best way to serve it hot. The cauliflower gets soggy and soft in time. So I recommend not freezing. But you can crisp fry the cauliflower and freeze them. Thaw them and reheat and then use them again

While you need to serve you can just quickly put together the sauce and onions and whip the dish up.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Broken Wheat Upma ( Godhumai Rava Upma )

March 23, 2021 By Sharmila Kingsly Leave a Comment

Broken wheat upma is a healthy and filling breakfast recipe. Broken wheat is rich in fiber and it’s a healthier way to start our day.

Dalia wheat upma is one healthy breakfast recipe. Broken wheat is rich in fibre and it’s a healthier way to start our day. It is indeed healthy compared to the Rava upma .

Upma is often forbidden but it is insanely delicious for a few. There is always a love-hate relationship for upma. For some, all three meals can be upma but for a few not even one.

For me, I can handle upma when made in a delicious way for every single day. I always have upma with some spicy chutney. But it also goes well with sugar.

Here I have shared the basic version of the upma .Many variations could be made in this upma by adding Green peas, Beans, Carrot .Feel free to try your version. {Pics Updated}

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What is Dalia

Dalia is also known as Broken Wheat or Cracked Wheat or Godhumai Rava or Fada. It is from raw wheat grains.

Bulgar resembles Broken wheat but it is different. It is from Steamed and toasted Wheat grains.

It is very rich in fiber and hence it keeps us full for a longer time.

The best thing about Dali is that we can use them in all three courses of the meal.

For breakfast or dinner, you can make Broken wheat idli , Pongal or Upma. For lunch, you can easily make Cracked Wheat biryani and it is a very good replacement for rice.

I also have few sweets recipes using Dalia in the blog. Check out my Dalia Kesari and Dalia sweet Pongal recipes too.

Dalia Upma:

Dalia Upma or Broken Wheat upma is an easy savory breakfast dish. We usually serve it with Chutney. Few may also serve it with sugar.We can prepare the upma simple or with any vegetables of your choice.

I like it with more vegetables. You can customize it as you prefer.You can also add more masala and make it flavorful.

The only catch is the water to rava ratio should be perfect to get the upma cooked in the right consistency.

FAQ's on Dalia Upma

Is Dalia and Rava the same.

Dalia is a by-product of broken bulgar wheat. Rava is the by-product of wheat flour. Dalia is good in protein whereas semolina is good in carbs.

Is Dalia good for weight Loss

Dalia is rich in protein and fiber. Thus it keeps us full for a longer time. So one way it reduces us from frequently getting hungry. It is also a very good alternate for Rice.

Do we need to soak Dalia or Broken Wheat before cooking

No, not necessary. Again I always roast the dalia and then cook. It gives a nice aroma also a uniform texture when cooking Dalia. Roasting helps the dalia to get cooked fluff. It will not be mushy or soggy.

Ingredients for Broken Wheat Upma:

Dalia or Broken Wheat or Cracked Wheat - Use good quality small-sized broken Wheat Rava. There are Dali with various sizes also. The bigger ones you may use for biryani. The water measurement works correctly for small-sized broken wheat rava.

Onion & Tomato - Both onion and tomato are basic. But you may also skip tomato if you prefer the upma slightly on a simpler side.

Green Peas - This is completely optional. But adding gives a wonderful taste.

Pandan Leaves , Ginger & green Chilli - Pandan leaves give a wonderful aroma, you may add if you have else you can skip. Using crushed ginger gives more flavor than the paste. Adjust the green chili as per your spice levels.

Spices - Just the basic I am using. However if you prefer the upma slightly with more masala, you can also add Garam Masala and Roasted Cumin powder.

Water - It is very important to use the correct amount of water mentioned in the recipe for the perfect fluffy upma. Don't increase or decrease. My measurement is always for 1 cup Wheat Rava I use 2 ¼ cups of Water.

How to Prepare Broken Wheat Upma

1) Take a kadai and add Ghee or Oil. Once the Ghee becomes hot add in the broken wheat and roast it until a nice aroma comes. Do this process in a medium flame and stir it continuously. Make sure the rava is not burnt. If roasted rava is used you can skip this step.Now transfer the broken wheat rava in a plate and let it cool down.

2) In the same pan add in oil ,once it becomes hot add in mustard and wait till it splutter and add in cumin seeds, urud dal and curry leaves , add in the green chilli , crushed ginger and Pandan leaves if using ( it is optional though )

3) Add in onions and saute till its glossy.

4) Next add in the tomato and cook till it is mushy and then add in the green peas and saute for 2 mins.

5) Now add in the measured water and required Salt.

6) Cook till the water comes to a boil.

Slowly add in the toasted broken wheat and mix well

7) Once the water boils add in the roaster broken wheat rava in batches and cook in low flame till the rava becomes soft. Keep stirring to avoid lumps if any.

8) Add in ghee if you prefer at this stage and combine everything. Broken wheat rava gets cooked in 2 mins.

Pro Tip: Skip Ghee if you want the Broken Wheat Upma a Vegan version.

Add ghee if using to the Broken Wheat upma

9) Finally add in the grated coconut and garnish with lemon juice if using and switch off the flame.

Cracked Wheat upma is now ready to serve

Serve hot with coconut chutney.

How to Serve Cracked Wheat Upma

I always prefer having broken wheat upma with simple coconut chutney or peanut chutney. Upma along with Chutney and Coffee makes a perfect breakfast according to me.

However few also like to have their upma with sugar. You can also serve it with Jaggery or Country sugar. Adding coconut to upma is optional but it gives a nice taste especially when you are serving the upma with Jaggery.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. Its now updated with new Recipe card, Pictures.

Coconut Milk Pulao | Thenga Paal Sadham

March 11, 2021 By Sharmila Kingsly Leave a Comment

Coconut Milk Pulao is a one-pot dish that is very easy to prepare. We cook rice is in coconut milk which makes it a rich flavorful dish.

Coconut Milk Pulao is a one pot dish which is very easy to prepare. This dish is very simple, it doesn’t have any fancy ingredients but the addition of coconut milk makes it a royal dish. It’s very rich indeed.

I have prepared the pulao without adding any vegetables. But We can add Carrots, Beans, Green Peas. I served this pulao with Paneer Tikka. It also goes well with any spicy gravy.

I used my home made coconut milk to prepare this pulao.

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Coconut Milk Pulao, Liquid and Rice Ratio:

Liquid proportion is extremely important for cooking the pulao. It is what gives a fluffy and grainy pulao without the rice sticking to each other.

I am using Coconut Milk for this recipe fully however we can use a mix of water and coconut milk as well. In any case the liquid proportion should be as below to get the perfet grainy rain.

PRESSURE COOKER:

While Cooking in a pressure cooker I use 1:1.25 as the Rice to Liquid ratio. It gives me extremely satisfying results. I have been using this method of cooking for more than 8 years now. Check the Recipe on how I cook with the pressure cooker.

INSTANT POT, ELECTRIC RICE COOKER. MEALTHY:

While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.

OPEN POT METHOD:

While cooking in an open pot I use 1:1.5 as the Rice to Liquid Ratio. I use to cook with the lid closed for about 5-7 ins, and another 2 more mins with the lid opened. When the rice is 90 % cooked. I switch off and close the lid for 30 mins. After that carefully fluff the rice. The rice will be perfectly cooked.

All the above details are for Basmatic Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.

Ingredients for Coconut Milk Pulao:

Basmati Rice

Long Basmati Rice will be perfect for the pulao. Soak it for 30 mins and then use.

Coconut Milk

You can use coconut milk fully or half and half coconut milk and water. You can also dilute the coconut milk a little and use it. Finally, measure the liquid together.

Cilantro, Green Chilli , Mint Leaves

Green Chilli gives the spiciness in the pulao. So increase or decrease as you like. You can add with Mint and Cilantro or Pandan leaves for flavor. I am using Pandan Leaves. It gives an amazing flavor. If you are not able to source you can use Mint and Cilantro together.

Whole Spices

As always we use the whole spices of tempering the pulao. We do not add any garam masala and these whole spices only give the flavor. So do not skip them.

Lemon Juice or Yogurt

Use about 1 tbsp of lemon juice or the Juice from half a lemon. Adding yogurt or Curd is totally optional since we are using lemon. If using add ¼ cup. For a vegan version skip Yogurt/ Curd.

Prep Work for Coconut Milk Pulao

Soak the Basmati Rice.
Extract the coconut milk if using fresh one. Else you can use canned one.
Slice the onion & Green Chilli.

How to Prepare Coconut Milk Pulao,Pictorial

1) In a kadai add in oil, Once the oil becomes hot add in the “To temper “ ingredients. Wait till a nice aroma comes

2) Now add in sliced onion Fry till the onion. becomes translucent.

3. Now add the cleaned mint Leaves, Coriander Leaves, and green chill. Chop the Coriander leaves roughly and add in Pan. I am using Pandan Leaves instead of mint and cilantro. Fry for a min till the leaves shrink.

4. Add in the ginger garlic paste and fry till the raw smell leaves.

5. Now add in the soaked basmati rice. Fry the Basmati rice along with the rest of the ingredients for few secs. Soak in basmati Rice for 30 mins and then use.

6. Now add in the Coconut Milk.

7 . Add in the Curd required Salt and squeeze in the lemon Juice. Adding yogurt or Curd is totally optional since we are using lemon. If using add ¼ cup. For a vegan version skip Yogurt/ Curd..

8. When it comes to a boil close the cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.

Serving Suggestions:

Coconut Milk Pulao goes well with any spicy curry or starter along with Raita. I usually pair it with Paneer Kolhapuri and Onion Raita.

Similar Pulao Recipes:

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2016. It is now updated with new pictures, details and recipe card, and video.

Falafel | Traditional Falafel

March 9, 2021 By Sharmila Kingsly Leave a Comment

Falafel is a traditional middle eastern food which is served along with Pita bread, hummus, and pickled vegetables.

Falafel is usually served with Pita bread. Pita bread has pockets. Inside the pockets, falafel, hummus, and vegetables are stuffed like a wrap.

It is from white garbanzo beans or chickpeas. These days there comes various flavors and types of falafel. But today I'm sharing the traditional recipe.

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What is Falafel

Falafel is a traditional middle eastern food. It is either shaped as balls and deep fried or made as a patty and pan-fried and baked. Today I am sharing the traditional deep-fried method.

Soaked chickpeas is ground along with Onion, Cilantro, and few other spices and deep-fried. We may serve the falafel stuffed in a Pita bread along with pickled veggies or any sauce or salad dressing.

Vegan Falafel

Falafel typically does not contain any meat or animal products or dairy. So it is a typical vegan food.

Ingredients for Falafel:

Chickpeas

White Chickpeas or Garbanzo beans is the base of falafel. We usually soak the chickpeas for about 18 to 24 hours. The longer you soak the softer the beans and it will help in the texture of the dish. You may also add ⅛ tsp of cooking soda if you need a softer falafel.

Spices

Chili powder or Paprika powder, Coriander powder, Cumin powder are the spices I am using to flavor the dish. You may adjust the spices as per your taste and preference.

Rice Flour

The flour used in falafel is the binding agent. It is very important for the falafel to hold its shape. I am making a gluten-free version and hence I went with Rice Flour. You may also use Corn starch or corn four as a binding agent.

Falafel, FAQ

Why do my falafel balls fall apart

If the mixture has too much moisture the balls may not hold shape. In this case when you try to fry them the balls get disintegrated when you try to fry. so as a best practice remove the excess moisture from the soaked channa and then blend them. Also after shipping the balls put them in the fridge for 30 mins.

How long should I soak the chickpeas for Falafel

It will be best if you soak the chicken peas for 18 to 24 hours. You may also add a pinch of baking soda to the chickpeas as they soak. It will help them soften even more.

Is Falafel vegan

Absolutely it is 100 % Vegan. We prepare it only from plant-based products.

Prep Work

The most important step is to soak your legumes before 18 to 24 hours of cooking.
Chop Onion, garlic and keep them ready.

How to Prepare Falafel

We can divide the entire process into 4 steps

1) Soak the Legumes, As we know that soaking is the most important step in preparing a falafel. Also, it is best not to use canned chickpeas. Soak the dry chickpeas for 18 to 24 hours as per your convenience.

2) Prepare Falafel balls - Next step is to prepare the balls. Remove the moisture completely from the soaked chickpeas. Along with onion, garlic and other spices blend the chickpeas and the batter is ready. Shape them to balls.

3) Refrigerate the falafel balls - The balls may be slightly soft. To firm it up put it in the fridge for 30 mins or in the freezer for 15 mins. You may also freeze them at this stage as needed.

4) Cook the falafel - Now the heat oil in a pan and fry the balls to perfection.

How to Prepare Falafel in Traditional way, Pictorial

1) Soak chickpeas for about 18 to 24 hours. After soaking drain the excess water and transfer it to a blender.

2) To this add chopped onions, Chopped coriander leaves, Whole pepper, sliced garlic. Also add in the coriander powder, cumin powder, Red Chilli Powder, and Salt

Add in all the ingredinet required for th falafel

3) Pulse the blender in intervals. Open the blander and scrape the edges and pulse again until a grainy consistency.

4) Drizzle in the lemon Juice

5) Now add in Rice flour or any gluten-free flour. Chickpea flour will be another option. If you are not worried about gluten you can use Maida or wheat flour too.

Add in Rice flour for binding and holding the shape of the falafel

6) Combine everything and shape them into equal-sized balls. refrigerate for 1 hour.

7) Heat oil in a pan for deep frying. Once it's hot drop the balls in hot oil and fry in a medium flame.

8) Flip and fry on both sides equally. When the color turns golden and the falafels are cooked drain them from oil. Keep them in paper towels to remove excess oil.

Serving Suggestions:

It goes well with Pita bread and Tahini Sauce. Makes a yummy snack or a filling dinner when served along with a salad or bread.

How to Freeze Falafel Balls

Falafel balls can be very well frozen. Put it in a ziplock bag and freeze it for as long as 6 months . Before frying thaw them and fry them as needed.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Baked Cauliflower Nuggets | Vegan Cauliflower Nuggets

March 2, 2021 By Sharmila Kingsly Leave a Comment

Baked Cauliflower Nuggets is a Crunchy Vegan and Gluten-Free Snack. It is addictive and goes well with Ketchup

A search for some healthy snacking is very much in cards these days. And if it's vegan and gluten-free it is merrier. I can very well assure you this is one such snack. A little you have to do and you get to enjoy a guilt-free yummy snack.

You can serve it with ketchup , Tahini , Ranch , Mayo or any of your favourite dip. The best thing is that you can make the nuggets well in advance and freeze.. When you are hungry or want to make some snack you have very well use the frozen nuggets and get it ready.

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What are Nuggets:

Nuggets are a very popular fast food. It is a small piece or chunk of meat or any veggies that are deep-fried or baked. It's mostly deep-fried in the fast-food joints. But the baked or air-fried version of nuggets is getting popular lately.

Baked Cauliflower Nuggets:

Chicken Nuggets are the native and the originals of all the nuggets. Slowly out of necessity and taste inspired by the original many other versions started coming. Out of that Cauliflower Nuggets are more in demand and in popular. Some other versions are Cottage Cheese Nuggets, Baby corn Nuggets, Tofu Nuggets.

Except for the main ingredient, the seasoning, and the spices remain the same.

Ingredients for Baked Cauliflower Nuggets:

Cauliflower

Use a medium-sized cauliflower head. It must have approximately 2 cups of cauliflower florets.

Bread Crumbs

Bread crumbs are one important ingredient to get the crispy texture of the nuggets. Use a Vegan and Gluten-free Bread crumb.

Corn Flour or Rice Flour

Corn Flour or Rice Flour may be used for the binding agent. If you are okay with gluten you may also add all-purpose flour.

Coconut Milk

Use any plant-based Milk. My recommendation would be coconut milk as it's much flavourful. But you can also try Almond Milk or Oat Milk.

Spices

The spices added are totally up to your preference and taste. I am using Paprika powder and cajun seasonings. But you may also try using Red Chilli powder, Chilli Flakes, Italian seasoning. Increase or decrease on how much spicy you prefer your nuggets.

Prep Work for Cauliflower Nuggets

★ Blanch the Cauliflower

Be it any recipe, blanching is very important in cauliflower. Cauliflower may have small worms. So on the safer side. Chop the cauliflower into small florets. Bring water to a boil. Add the cauliflower florets to the boiling water for 5 mins and then drain the water.

Cauliflower is now ready to use for the nuggets. Make sure you drain the water completely. Wipe off the excess water with kitchen towels if required.

★ Preheat the Oven.

★ Line the baking tray with Parchment paper.

Variations to the Baked Cauliflower Nuggets:

Instead of the bread crumbs, you can very well use Panko breadcrumbs or even corn flakes.
If using corn flakes crush them using a blender and then use.
Again you may customize the species as you prefer with Red Chilli powder, Chilli Flakes, or Italian seasoning
You may also add some cheese along with the breadcrumbs if you like it.

FAQ's on Cauliflower Nuggets

Can we freeze the Cauliflower Nuggets

A big yes. You can Freeze the Nuggets before baking. I have explained in detail how to freeze the nuggets. It is best to freeze before baking.

Is the Cauliflower Nuggets Vegan & Gluten Free

Cauliflower Nuggets is very well vegan. It has only one catch is the breadcrumbs. Use Vegan and Gluten free bread crumbs . For this reason I am using the Corn Starch instead of All purpose flour and Plant based Milk.

It is necessary to add Coconut Milk

Not at all, You can add water also. I am just using it for flavor. You can very well modify it.

How to prepare Baked Cauliflower Nuggets, Pictorial:

1) In a mixing bowl add in the Rice flour or Corn Starch. If you are okay with gluten you can also use all-purpose flour.

2) Now add in all the spice powders. I am using red chili powder, Cajun Seasoning, Cumin Powder, Pepper Powder, and Salt. Mix everything.

3) Next add coconut Milk, You can go for any plant-based milk. Cashew milk or Almond milk will be my choice.

4) Combine well. It is a semi-thick paste.

5) Now add in the cauliflower florets and coat them fully with the paste.

Pro Tip: Make sure the paste is not too thin. It should be semi-thick and coat the cauliflower fully. Also, don't do it in batches .Do one by one this will help the florets to coat the batter evenly.

6) Dip the cauliflower in the breadcrumbs evenly on all the sides. Repeat the same for all the cauliflower florets. As I mentioned before don't do it in batches for best results.

7) Arrange all the cauliflower dipped in breadcrumbs on a baking tray lined with parchment paper.

9) Preheat the oven at 180 Deg C for 10 mins. Bake the cauliflower at 180 Deg C for about 40 min. Turn the sides cauliflower halfway just to ensure even baking on all the sides.

How to Freeze Nuggets:

Nuggets are a very common frozen food. It is very much popular in any country. You can find them in the freezer section of any departmental Store. All you have to do is to thaw them fry or bake and you are good to go.

The same applies to the cauliflower Nuggets.

Coat them with the bread crumbs. Put the bread coated nuggets in a baking tray with parchment paper in the freezer for 6 hours. It will firm the nuggets. Next, you can roll them in parchment paper or simply transfer them in a freezer-safe box or zip lock.

Freeze up to 6 months. Just before using thaw them and then you cake bake them as usual.

You might need to bake extra 5 or 10 mins if using frozen nuggets.

Serving Suggestions:

Cauliflower Nuggets make a great snack or appetizer. It goes well with Tomato ketchup, Tahini Sauce, Ranch or mayonnaise. Always serve hot for a crispy Nugget.

Similar Recipes:

Baked Gobi 65

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Chicken Pulao | One Pot Chicken Pulao

February 23, 2021 By Sharmila Kingsly 1 Comment

Chicken Pulao is a flavorful chicken-flavored rice dish. We prepare a special garam masala which brings in all the aroma and makes the pulao magical.

Pulao is a mild one-pot rice dish. It is usually served with Raita and Kurma. The variations in pulao are numerous based on the regions and place.

When the prep work is done the pulao is just a 20 mins thing to put everything done. It makes a feast on a busy workday. I love pulao in my meal and it makes my work quick and complete. This is one of my go-to and favorite recipes.

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Difference between Pulao and Biryani

Pulao by itself is mild compared to the biryani. Biryani is a wholesome meal it does not need any gravy to pair along. But pulao is served with Raita and gravy.

Also traditionally we cook biryani by layering partially cooked meat with rice. and in Pulao, we cook everything together in one pot.

Garam Masala For Chicken Pualo

As for the pulao, it is going to be mildly spiced. Hence we prepare a special gram masala powder freshly and use it for the pulao. We do not add any extra gram masala powder only the fresh spice powder is going to spice up the pulao.

The garam masala is extremely flavourful. You can also prepare a big batch and use it for other pulao or biryani recipes.

Marinade for the Chicken Pulao

Marinating the chicken is very important in cooking pulao and biryani. Marination makes the meat tender which in turn aids in quick cooking. Also, the masala is deep in the meat.

I am marinating for 2 hours. But you can also marinate it for 30 mins to 4 hours.

Ingredients to prepare Chicken Pulao

Whole Spices

We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.

Onions & Tomatoes

As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.

Mint & Coriander Leaves

We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.

Spice Powders

We just use simple and basic spice powders. I am using Red Chilli powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.

Liquids

I am using plain water to cook the pulao, However, You may also use Chicken broth or even coconut Milk. Both are extremely flavourful.

Water Proportion for Cooking the Pulao

Water proportion is extremely important for cooking the pulao. It is what gives a fluffy and grainy pulao without the rice sticking to each other.

Pressure Cooker:

Instant Pot, Electric Rice Cooker. Mealthy:

While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.

Open Pot Method:

All the above details are for Basmati Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.

Chicken Pulao, FAQ

Which Rice is best for the pulao

When it comes to Pulao Basmati Rice is the only Choice. Other types like seeraga samba, jeera kasla all suits for biryani.

Can we cook the pulao in Instant Pot.

Yes definitely, The same pulao may be cooked in a Mealthy Mulitpot, Instant pot, Electric Rice Cooker, or even in an open pot. I have given the instructions above for each method respectively.

Prep Work for the Chicken Pulao

Cut and Clean the chicken Pieces.
Marinate the chicken with the spices.
Soak the Basmati Rice.
prepare the Garam Masala freshly.
Chop the vegetables, and prepare the ginger garlic paste and keep it ready.

How to Prepare Chicken Pulao, Pictorial

1) In a mixing bowl add in the cleaned chicken. To this add in all the marination ingredients. Combine everything and set aside for 30 mins.

2) In a pan add in the Spices for the Garam Masala. Roast in a very low flame until you get a nice aroma. Switch off and let it cool. Blend everything to a powder and set aside.

3) Heat a pressure cooker with 2 tbsp of Oil or Ghee. Once it's hot add in the Fennel Seeds, Bay leaves, Cashew nuts, and Green Chilli. Fry until the cashew nuts turn golden.

4) Next add in the Sliced Onions. Saute till glossy.

5) And then in 1 tbsp of ginger garlic paste and saute till the raw smell leaves. And then add in the mint and coriander leaves. Cook till it shrinks and then add in the tomatoes. Cook till Mushy.

6) Next add in the marinated chicken and mix well.

7) Add in 1 tbsp of Red Chilli Powder ¼ tsp of Turmeric powder and the required Salt. Combine everything

8) Now add in the prepared Garam masala powder. Combine everything and cook in a low flame until the chicken is half cooked. It may take around 7- 8 mins.

9 ) Soak the basmati rice for 30 mins. Add the soaked basmati Rice now.

10) Next add in the required Water. If you have chicken broth you can also use that. For every 1 cup of basmati rice, I add 1.25 cups of water. This is the ratio I follow when cooking in the Pressure cooker.

11 ) Now add in the Lemon Juice. Combine everything and cook high flame now. Check for salt and spice. Add at this stage if needed.

12) When the water comes to a boil Close the pressure cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.

Serving Suggestions

Chicken Pulao goes very well with Onion Raita and Chicken Kurma or Mutton Kurma.

Tips for Chicken Pulao

For those who don't prefer or don't have a pressure cooker especially bachelor’s.This can be cooked in your Electric Rice cooker itself.
However, the water measure will vary in the Rice cooker. For one cup of rice use 2 cups of water
The marination time of the chicken is important, as it makes the chicken tender and the chicken gets cooked easily.
Wash the basmati rice well until the water is clear and then soak it for 30 mins and then use.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2016 . It is now updated with new Pictures , details and recipe card.

Tomato Thokku | Instant Tomato Relish in Cooker

February 21, 2021 By Sharmila Kingsly Leave a Comment

Tomato Thokku or Thakali thokku is an Indian Lunch side dish. It tastes great with Idly, Dosa, or Roti. It is a Vegan and Gluten-free accompaniment.

Tomato ThokkuThakali thoku is an Indian style side dish recipe .It tastes great with Idly, Dosa ,Indian Flat bread and even with Steamed Rice or curd rice .

We usually have it with Idli or Dosa. I try to make a big batch during the weekend. so it will come in handy on a busy working day. You can also prepare this in bulk when the tomatoes are in season and could be stored up to a month .

Always use a clean spoon for more shelf life. Don’t replace gingelly oil with any other cooking oil as it gives a nice taste and aroma to this.

I also have one more version of Tomato Thokku recipe in the blog. It is another way of preparing the thokku and both the method yield the best taste.

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What is Thokku

Tokku is like a pickle that is usually made with grated vegetables. In pickles usually we use big chunks or pieces of vegetables. We always cook the thooku until the spread or paste consistency.

Tomato Thokku

Tomato Thoooku in pressure is a quick and instant method. Usually, to meet the thokku consistency we cook the vegetables for long cooking hours. Whereas in a cooker, It is really quick and you get a yummy thokku. Use juicy local tomato variety for the best thokku.

Why Tomato thokku in Pressure Cooker

Tomato thokku always takes time to cook. It is a slow-cooked dish. If doing it in a normal pan we might need to stir it once in a while to avoid the thokku from sticking to the pan. In a Pressure cooker it's an added advantage. No need to babysit the thokku. It gets cooked gracefully by itself.

You may also follow the same pressure cooker method in Instant pot or even in Mealthy Multi pot. The results are very much satisfying.

Ingredients for Tomato thokku:

Tomato

Choose any juice variety tomatoes for thokku. I prefer the local tomatoes over the Bangalore variety as they are juicier. But you can use both based on availability. Avoid cherry tomato or any other small tomato variety.

Gingelly oil

Be it any pickle or relish close your eyes and blindly go for gingelly oil or sesame oil. It helps in improving the shelf like of the pickle. Also, it plays a major role in taste.

Garlic , Curry leaves

We use both garlic pods and curry leaves for flavor. You may also skip them if you do not prefer.

Fenugreek or Methi powder

Fenugreek powder gives the pickle flavor to the thokku and hence do not skip it. Add only the mentioned quantity not more than that. Adding more might bring in a bitter taste to the thokku.

If you do not have fenugreek powder. Just roast the whole fenugreek seeds for 5 mins on medium flame or till it give s a nice aroma. Cooldown and grind to a fine powder. You can use the same in all pickles.

Sugar or Jaggery

Always adding a small piece of jaggery balance the taste and bring in the best flavors. You can also add sugar for the same reason.

How to prepare Tomato Thokku in Cooker, Pictorial:

1) Heat ¼ cup of gingelly oil in a pressure cooker. I am using Idhayam mantra sesame oil for my thokku

2) Once it's hot add in Mustard seeds let it splutter and then add in garlic pods and curry leaves.

3) Next add in the chopped tomatoes. Saute for 2 mins.

4) To this add in Red Chilli powder, Turmeric powder, and Salt. Also, add in sugar or Jaggery.

5) Now add in ¼ cup of water. Mix well and cook for a min and then close the pressure cooker. Close and pressure cook on a medium flame for 10 mins.

6) Wait till the pressure is completely released and then open the cooker.

7) Add in ¼ tsp of fenugreek powder.

8) Mix well and cook till the thokku thickens and leaves oil on the sides.

Tips to prepare Tomato Relish:

You can add in a tsp of jaggery before switching off the flame. I am using sugar in the recipe. But you may also use jaggery
Carry out the entire process in a low to medium flame.
Use only gingelly oil for this recipe as it gives the required aroma and taste to the thokku.
This thokku stays good for about a month if refrigerated. We can also store in a storage container and freezed.
Use a clean spoon for it to stay good for a longer period.
You may also use Hing or Asafoetida while doing the tempering. But then it will not be gluten-free I recommend adding it for a nice taste.
If you are gluten intolerant you can skip Hing.

How to Store Tomato Thokku

Store in a sterilized clean gloss bottle for longer shelf life.
You can freeze it for up to a year.
You can put it in the refrigerator for a month.
Sesame oil in the thokku increases the shelf life and adds to the taste. So do not reduce it.

Similar Recipes:

Serving Suggestions:

Goes well with Idli, Dosa, or Roti.
You may also use it as a spread on bread for sandwiches.
You can also mix and have it with Rice.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016. Its now updated with new Recipe card, Pictures now.

What is Paneer Tikka

Paneer Tikka Masala

Paneer Tikka Kathi Rolls

Paneer tikka ingredients

Paneer Tikka Without Skewers

FAQ on Grilled Paneer Tikka

How to Prepare Paneer Tikka in Oven:

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Paneer Tikka | Grilled Paneer

Ingredients

Instructions

Video

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What is Gazpacho

Vegan Cucumber Soup

Prep Work for Cucumber Soup

Why Make Cucumber Gazpacho

Ingredients for Cold Cucumber Soup

English Cucumber

Cilantro

Coconut Milk

Onion , Garlic & Green Chilli

Salt & Pepper

How to Prepare Cold Cucumber Soup, Pictorial

Tips to make the best Cold Vegan soup

Serving suggestions:

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Cold Cucumber Soup

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Instructions

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Ingredients for Tamarind Chutney:

Tamarind

Jaggery & Sugar

Spice Powders

Water

Tamarind Chutney, FAQ

How to Prepare Tamarind Chutney for Chaat:

How to Use Tamarind Chutney:

Shelf Life and How to Freeze Imli Chutney

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Tamarind Chutney for Chaat | Imli Chutney

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Restaurant Style Gobi Manchurian

Guiltfree Gobi Manchurian

Ingredients :

Cauliflower

Spring Onion, Bell pepper

Sauce

Rice Flour & Corn Flour

Tips to Prepare the best Gobi Manchurian:

How to make Gobi Manchurian:

Blanch the Cauliflower

For Frying the Cauliflower.

For Making Gobi Manchurian

Serving Suggestions:

How to Freeze Gobi Manchirian

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Gobi Manchurian

Ingredients

For Cauliflower Coating

For Gobi Manchurian

Instructions

Blanch the Cauliflower

For Frying the Cauliflower.

For Making Gobi Manchurian

Video

Nutrition

What is Dalia

Dalia Upma:

FAQ's on Dalia Upma