Gobi Manchurian


Medium size cauliflower-1

Medium size onion-1

Capsicum/Bell pepper-1/2

Spring onions-a small bunch

Coriander/ Cilantro- 8 to 10 strands

Garlic cloves- 6

Ginger-Small piece

Green chillies/- 5 (medium hot)

All purpose flour/ Maida- 3 Tbsp

Rice flour-1 Tbsp

Corn Flour- 3 Tbsp

Red chilli powder- According to spice level

Black pepper- 1 tsp

Salt –to taste

Tomato Ketchup -1/2 cup

Red Chili sauce -1tbsp or according to your spice level

White vinegar-1tbsp

Soy Sauce-1 Tbsp

Sugar-A pinch

Oil for frying


Cut the base of the cauliflower and separate the florets.  Soak them in salt water for 5-10 minutes in order to remove dirt and germs. Dry the florets.

Chop onions finely, cut spring onions and capsicum/ bell pepper lengthwise. Mince garlic cloves, ginger, green chillies/ jalapenos and coriander/cilantro and keep aside.

Mix all the flours, red chilli powder, pepper powder and salt, add the florets to the dry powder and mix well. Add 4-5tbsp of water just enough for the mixture to form a thin coat on the florets. Too much water will make the manchurian soggy.

Heat oil in a frying pan and fry the battered florets till they turn golden brown on medium high heat. Keep them aside while you prepare the sauce. To get a crispy manchurian, refry the florets again and add to the sauce.


Heat 2-3 Tbsp of oil in a pan.  Add minced garlic cloves, ginger, and green chilies. Sauté for a minute and add chopped onions. Cook till they turn translucent. Now add capsicum/bell pepper and spring onions. They do not have to be cooked long (they have to be crispy). Add salt (according to taste), tomato ketchup, red chili sauce, vinegar, soy sauce, a pinch of sugar and mix well. Finally toss the fried florets with the sauce for a minute, garnish with cilantro/coriander and serve HOT!!!


Cream Cheese Puffs

Cream cheese puffs

Original recipe can be found here


Pillsbury Crescent roll- 1 box

cream cheese, at room temperature-4 ounces

garlic powder-3/4 tsp

red chilly powder-1/4 tsp

 finely chopped cilantro-1 tbsp


In a bowl, mix cream cheese, garlic powder, red chilly powder and cilantro . Keep aside.

cream cheese puffs

Cut out a wax paper or parchment paper, open the crescent roll, split it into 2 halves and join the perforated lines together and apply the cream cheese liberally on one side.

cream cheese puffs

Roll this and close both ends. Roll this in parchment or wax paper and keep aside . Do the same with the remaining dough and take both the rolls and place in the refrigerator for 2 hours.

cream cheese puffs

Pre-heat the oven to 375 degrees, cut the rolls into 4 or 5 pieces, and place them on a cookie sheet or baking sheet lined with parchment paper. Bake for 12 to 14 minutes. Remove and let it cool for 2 minutes. Transfer to a serving platter and serve with sauce of your choice. Enjoy!

cream cheese puffs