Cauliflower Manchurian Recipe: 59 Photos
Gobi Manchurian Dry Recipe | Crispy Cauliflower photos
Gobi Manchurian (Cauliflower Manchurian) photo images
FAQ
Why is Gobi Manchurian not crispy? Gobi Manchurian might lose its crispiness if the batter is too thick, if it's fried at the wrong temperature, or if it's left sitting in sauce for too long.
Cauliflower manchurian is one of the most popular manchurian dishes from Indo chinese cuisine. Gobi means cauliflower in hindi & manchurian is a sweet, tangy & slightly spicy sauce made with chilli sauce, vinegar, ginger & garlic.
Deep-frying cauliflower in oil adds extra calories and fat to the dish, which can be harmful to health if consumed regularly. Moreover, the sauce used in Gobi Manchurian typically contains high amounts of sodium and sugar, which can lead to health problems if consumed in excess.
Rhodamine-B. Two food items, Gobi Manchurian and the colourful Cotton Candy, have sent alarm bells ringing across health ministries in the country as laboratory tests have shown cancer-causing additives Rhodamine-B and Tartrazine were being used in their preparation.);})();(function(){window.jsl.dh(Pcy8ZpLRJIWowPAP5fiKgAc__97,
The increasing presence of artificial food colouring in our diet is a growing concern, evident in everything from the vibrant candies and sodas we consume to the processed snacks and even some ethnic dishes like Gobi Manchurian. These synthetic hues, while visually appealing, may conceal potential health risks.
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Gobi Manchurian Dry Recipe (Cauliflower Manchurian)
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Cauliflower Manchurian photographs
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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