Gobhi
Manchurian
Healthy Fryer
Cooking Time: 15-18 minutes
Temperature: 180° C
Preparation Time
40 minutes
Ingredients
500g gobhi cut into big florets.
For Marination:
1 tbsp ginger-garlic paste.
1 tbsp red chilli sauce.
Salt and pepper to taste.
For gravy:
1 capsicum finely chopped.
1 small red onion finely chopped.
1 spring onion whites and greens;
chopped separately.
1-2 green chillies finely chopped.
½ tsp chopped ginger.
1 tsp chopped garlic.
3 tbsp tomato ketchup.
2 tbsp red chilli sauce.
2 tsp vinegar.
2 tsp soya sauce.
1 cup water.
1 tbsp olive oil.
Salt and pepper to taste.
1½ tbsp corn flour dissolved in ½ cup water.
¼ tsp each of aji-no-moto (optional).
A pinch of sugar.
How to cook
Step 1
Blanch gobhi florets in hot water for 5-7 minutes and then in cold water. Drain.
Step 2
Mix all the ingredients of marination together. Thoroughly apply marinade to the
gobhi pieces.
Step 3
Pre-heat Healthy Fryer for 5 minutes at 180° C. Arrange marinated gobhi pieces
in fry basket and close it properly. Keep at 180° C for 15-18 minutes. Toss the
florets well in between to cook uniformly.
Step 4
For gravy, heat 1 tbsp olive oil in a kadhai. Add garlic, green chillies and ginger.
Sauté for 1 minute. Add red onions. Sauté onions for 1 minute. Add whites
of onions. Sauté for 1-2 minutes. Add capsicum, stir fry and cook till slightly
softened. Reduce flame. Add salt, pepper, sugar also.
Step 5
Add sauce mixture. Cook for 3-4 minutes. Add gobhi pieces. Mix well. Now add
corn flour dissolved in water. Cook for a few seconds till the sauces coat the
gobhi pieces. Serve hot garnished with spring onion greens.
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Vegetable
Manchurian
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 160° C
Preparation Time
30 minutes
Ingredients
For Manchurian Balls:
1 cup grated cauliflower.
1 cup grated cabbage.
2 green chillies.
2 tbsp chopped coriander.
2-3 tbsp maida.
½-1 tsp corn flour.
½ tsp ginger paste.
½ tsp finely chopped ginger.
¾ tsp salt.
¼ tsp aji-no-moto.
½ tsp soya sauce.
¼ tsp pepper powder.
For Sauce:
2 tbsp oil.
1 tsp chopped ginger.
1 tsp chopped garlic.
½ tsp ginger-garlic paste.
1 green chilli finely chopped.
2 tsp soya sauce.
1 tsp vinegar.
¼ tsp aji-no-moto.
How to cook
Step 1 - For Manchurian Balls
Take all the grated vegetables in a bowl and add ½ tsp salt in it. Mix well and
keep it aside for 10 minutes.
Step 2
Squeeze the vegetables well to remove excess water. Add all other
ingredients and also add little salt and mix well. Make small balls and keep
it aside. While making balls always remember to add corn flour and maida
in a quantity which is sufficient to just bind the vegetables. Don’t add flour in
excess. (Corn flour makes ball tight and maida makes balls soft.)
Step 3
Pre-heat Healthy Fryer for 5 minutes at 160° C. Arrange the balls in fry
basket and close it properly. Keep the fryer at 160° C for 20-25 minutes.
Toss the balls well in between to cook uniformly. Keep aside when done.
Step 4 - For Manchurian Sauce
Heat oil in a kadhai. Add chopped ginger, garlic and green chillies and sauté
for a minute. Add onions and cook till soft. Add chopped vegetables and stir.
Add gingerred chilli paste made by mixing red chilli powder, ginger-garlic
paste and 1 tbsp water. Sauté for 3-4 minutes till vegetables become a little
soft. Add all sauces, colour and seasoning and mix well.
Step 5
Add Manchurian balls and mix well to coat sauces. Add corn flour paste and
cook till the sauce turns thick and transparent. Sprinkle coriander leaves/
spring onion greens for garnishing and serve hot.
¼ tsp red chilli powder.
2 tbsp cabbage finely chopped.
2-3 tbsp capsicum finely chopped.
1-2 tbsp corn flour dissolved in ½
cup water.
3 tbsp ketchup.
1 tbsp red chilli sauce.
1 tbsp sweet chilli sauce.
2 tsp green chilli sauce.
1 pinch red colour.
Salt and black pepper to taste.
1 tbsp coriander leaves/spring
onion greens for garnishing.
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