Monday, September 21, 2009

Gobi Manchurian/Cauliflower Manchurian

  • Gobi Manchurian is a mouth watering Indochinese appetiser..........which is a fav.appetiser from children to grownup........

    1cauliflower (medium sized, cut to bite-size florets), oil – for deep frying.

  • Batter:
    5tbsp.maida/all-purpose flour, 3tbsp.corn starch,1/ chilli powder, 1/4cup water mix all these ingredients and make a smooth and soft batter.

  • Frying Cauliflower florets:
    Coat the cauliflower pieces well with batter and deep fry until cauliflower turns medium dark brown in color and keep them aside.

  • sauce:
    1tsp.oil, 2tbsp.spring onion/green onion(only the bottom white onion), 2finely chopped and deseeded green chilies, salt to taste, 3cloves garlic(finely chopped), 3tbsp.ketchup, chili sauce, 2tbsp. soy sauce, 1/4tsp.brown sugar, 1/2tsp.white vinegar(optional), 5tbsp.water, 3tbsp.corn starch, 4tbsp.spring onions(green onions, finely cut)for garnishing.

  • Method:
    Heat oil in a pan, once it is hot add green onions(only chopped white part of the green onions), and fry for on a min., because they should not lose their crunch, then add green chillies and garlic and fry until the garlic turn light brown color. Now add ketchup, red chili sauce, salt, brown sugar and cook until oil starts to separate from mixture, then add soy sauce and vinegar(if using) and mix well. Mix 3tbsp.corn starch with 5tbsp.water and add it to the pan, cook for 2 min., until sauce starts to thicken, then add the fried cauliflower florets to the sauce and toss well to coat cauliflower completely. Mix in the green onions(green parts) and serve it immediately.....

Related Posts with Thumbnails