Category Archives: Indian
Indian Cuisine recipes
Baked – Broccoli Gobi Manchurian (Indo-Chinese)
About:
My family loves Manchurian and indo-chinese fusion dishes, which makes to try out new variations. In Manchurian have tried baked variations like mushroom munchurian (link), baby corn manchurian (link), soya nuggets manchurian (link). The missed was gobi manchurian. In this recipe as a variation have tried to combine Broccoli and Cauliflower and opted to bake, then sauted in the Manchurian sauce. This is a dried version of Manchurian. The coated florets can also be shallow fried or deep fried in pan.
Here I used gram flower and corn starch for the batter however plain flour can also be used.
Enjoy this as an appetizer. I served this with brown chickpea-capsicum Spaghetti (link) or can also be enjoyed with fried rice (link)
Both broccoli and cauliflower contain glucosinolates – compounds containing sulfer that are found only in cruciferous vegetables. Eating glucosinolates might help lower your risk of cancer, according to the Linus Pauling Institute.
Broccoli and cauliflower both contain vitamin C and boosts your vitamin K.
Yields: 3-4 servings
Preparation time: 15 minutes
Baking time: 20-25 minutes
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Filo/Phyllo/Spring roll sheets on Tava
About:
I have tried with both Wheat flour and plain flour and found that the difference is when sheet cools down post baking; The wheat flour sheets will become brittle compared sooner than plain flour once. You can also try doing 50:50 of plain and wheat flour.
The once made in home are definitely healthier than store bought one. The process of making is similar to crepes.
I used these wraps to make all baked varities like baked Samosas (recipe link), Spring rools (recipe link) and Chocomosas (recipe link).
Yields: 12-15 sheets
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Chitra's Healthy Kitchen 