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Monday, March 7, 2016

GOBI MANCHURIAN







The weather got a little better here and it was time to open the windows and enjoy the warm fresh air. It had been cold for months now and to enjoy the weather I prepared this wonderful dish. Along with many other Indo-Chinese dishes, Gobi Manchurian is yet another delicious and popular dish made with cauliflower.
DRY GOBI MANCHURIAN



There are different versions to making this dish. One is as a gravy, a perfect side dish for Fried Rice or any noodles and the other is the dry version. The dry version is what I had prepared for today and is great as a snack or appetizer and you can even try this with Fried Rice (I love it with rice, you too should give it a try). Spare some time aside and you can prepare this wonderful dish with perfection as you follow the steps below.
DRY GOBI MANCHURIAN



INGREDIENTS
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35-40 mins |
Serves: 4

  • Cauliflower                         - 1/2 medium (cut to bite                                         size pieces)
  • Oil                                 - for deep frying
FOR THE BATTER

  • All Purpose Flour                   - 1/2 cup
  • Corn Flour                          - 1/4 cup
  • Red Chilly Powder                   - 1 1/2 tsp
  • Dark Soy Sauce                      - 1 tsp
  • Ginger Garlic Paste                 - 1 tbsp.
  • Ground Black Pepper                 - 1/2 tsp
  • Salt to taste
FOR THE SAUCE

  • Oil                                 - 2 tbsp.
  • Onion                               - 1 medium
  • Bell Pepper/ Capsicum                - 1/2 cup (chopped)
  • Ginger                              - 1 inch (minced)
  • Garlic                              - 3-4 cloves (minced)
  • Green Chilies                       - 3-4 (slit lengthwise)
  • Spring Onion                        - 1/2 cup (chopped)
  • Dark Soy Sauce                      - 1 tbsp.
  • Tomato Sauce                        - 1 tbsp.
  • Hot Sauce                           - 1 tbsp.
  • Dry Red Chilies                     - 2-3
  • Corn Flour                          - 1 1/2 tsp
  • Salt to taste

METHOD OF PREPARATION STEP BY STEP


1.Clean and cut the cauliflower into bite size florets. Boil 3-4 cups of water. Remove from heat. Put the cauliflower florets into the boiled water and blanch them for 5 minutes. Drain the water and pat dry the florets.
2.Combine all purpose flour, corn flour, chilly powder, ground black pepper, soy sauce and salt in a large bowl. Make a smooth thick batter by adding water little at a time. Set aside.
3.Heat oil in a thick bottomed pan over medium heat. Once the oil is really hot, dip the cauliflower florets in the batter and fry the batter coated florets in the oil until it turns golden brown color. Remove from heat and transfer them to a paper towel to drain excess oil. Fry the remaining florets in batches. Keep aside.
4.Heat 2 tablespoon of oil in a thick bottomed pan. Add chopped onions, minced ginger, garlic and green chilies. Saute it for a minute. Add chopped bell peppers and saute for a minute. 
5.Add soy sauce, chilly sauce and tomato sauce. Mix corn flour to 2 tablespoon of water and add along with the sauces. Combine everything well.
6.Add fried cauliflower florets. Increase the flame and toss well to make sure the spiced sauce coats the florets well. Adjust the salt. 
(Sorry the pictures here is not perfect due to the lighting. The Original color of the recipe is the one under step 7.)
7.Switch off the fire. Garnish with chopped spring onion.
SERVE HOT AS A SNACK OR AS A SIDE DISH WITH FRIED RICE/ NOODLES
ENJOY!!!
DRY GOBI MANCHURIAN

Hope you like it
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Previous Recipe: UNAKKA CHEMMEEN CHAMANTHI | DRIED PRAWNS CHUTNEY

Recipe Type: Gobi Manchurian
Cuisine: Indian
Location: Amma's Kitchen


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