Monday, January 6, 2014

Gobi Manchurian


Few weeks back one of my friend called and asked why I have not posted Gobi Manchurian, one of the popular dish. I was having no answer. Even after that incident this recipe got delayed because of one or other reason. Finally this weekend I prepared this dish. This is the dry version of Gobi Manchurian.
RECIPE:

Cooking Time: 20-25 mins
Preparation Time: 10-15 mins

Ingredients:
  • Cauliflower/gobi: 10-12 small florets
  • Cornflour: 4 tbsp
  • Maida/All purpose flour: 5 tbsp
  • Red chilli sauce: 1/2 tsp
  • Pepper pwd: 1/8 tsp
  • Salt to taste

For Sauce:
  • Onion: 1 small(finely chopped)
  • Capsicum: 2-3 tbsp( finely chopped)
  • Garlic: 2-3 tbsp(finely minced)
  • Green chilli: 2-3(finely chopped)
  • Soya sauce: 1 tsp
  • Red chilli sauce: 1 tsp
  • Tomato sauce: 2 tbsp
  • Cornflour: 1 tbsp
  • Pepper pwd: pinch
  • Salt to taste


Method:



  • In a bowl, combine maida/All purpose flour, cornflour, salt, red chilli sauce, pepper pwd  and water to make a thick and smooth batter.


  • Wash and blanch all the cauliflower/gobi. Drain out and keep aside. 
  • Combine the cauliflower and corn flour batter. Mix well so that all the cauliflower pices  are well coated with batter.


  • Heat oil in pan/kadai and  deep fry all the cauliflower/gobi pieces  on low to  medium heat till its almost done. 
  • When cauliflower pieces  are almost done then increase the flame and fry them till it turns golden brown and keep aside.


  • Heat oil in a large wok/kadai and add the chopped garlic and stir fry for a few seconds. Add the green chilli and stir fry on high for a few seconds.
  •  Add the chopped onions and capsicum. Fry on high for 2-3 mins 
  •  Add soya sauce, tomato ketchup, chilli sauce and pepper pwd. Mix well and cook for mins.
  • Mix 1 tbsp cornflour with 5 tbsp of water and add to above sauce  and cook for  a min.
  • Add the fried cauliflower/gobi pieces and mix well.
  • Serve hot.



Note: 
  • Do not fry cauliflower/gobi pieces on high heat else it will cook from outside and inside it will be raw.
  • Batter should be of thick consistency.




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