'Indian Chinese' fusion food is popular in fast food restaurants in Chennai. This is a recipe my younger brother has been asking me for a long time. I used to make this in our parent's house before marriage (using whatever ingredient we have in hand, as in our small town, finding all ingredients was not possible at that time). But my brother likes it very much. (Earlier , I had substituted tamarind extract for soy sauce...OMG...my only aim was to bring out the closest taste then) .
After marriage, Indo Chinese foods became easily available for me via restaurants :)
Hubby and myself love this Manchurian very much while eating out. The buffets in Indian restaurants like Mirchi , carry this as appetizer. Nowadays, we host many parties around November and December. So I look for making something that I have not posted in my blog as well as requested by our friends. So this time I made this Gobi manchurian and we were so glad to see our friends liking this.
Try my 'user friendly' version of Gobi manchurian and tell me how you like it.
 |
| Gobi manchurian |
 |
| Cut the cauliflower into small florets. |
 |
| Add in salted boiling water for 1 minute. |
 |
| Drain water. |
 |
| Prepare the masala. |
 |
| Add the masala and mix well. (we can keep refrigerated up to 24 hours for convenience). |
 |
| Cauliflower coated with masala. |
 |
| Deep fry till crispy |
 |
| take them out of oil and keep on paper towels. |
 |
| Chop ginger and garlic to tiny pieces. |
 |
| Saute ginger garlic, then capsicum. |
 |
| After adding soy sauce, tomato sauce . See my method below for this step. |
 |
| Add deep fried cauliflower almost before serving. |
 |
| saute well |
 |
| Garnish with chopped spring onion. |
 |
| Vegetable biriyani, gobi manchurian, vegetable kuruma, ice cream , onion raitha, cranberry jelly, peach cobbler. |
Ingredients:
Cauliflower - 1 (small)
water - to cook the cauliflower
salt - 1/2 tsp
Frying masala:
All purpose flour - 4 tbsp
rice flour - 2 tbsp
corn starch - 2 tbsp
salt - 1 tsp
black pepper powder - 1 tsp
dark soy sauce - 1 tbsp
red food color - 1/10 tsp (optional)
Oil for deep frying
For the sauce:
ginger - 1 inch
garlic - 5 cloves
green bellpepper - 1
scallion / spring onion - 1 small bunch
cilantro - few
dark soy sauce - 2 tbsp
salt - to taste
finely chopped green chili - 1
tomato sauce - 2 tbsp
corn starch / AP flour - 2 tbsp
Sesame oil - 2 tbsp + 1 tbsp
Method:
Step 1:
Cut the cauliflower into small bite size pieces.
Bring a pot of water to boil. Add salt.
Put the cauliflower florets to the boiling water and cook for 1 minutes in high(cooked but firm).
Using a colander drain the water. Keep the florets aside.
Step 2:
Mix all the items given for deep frying in a bowl.
Food color is optional. I won't suggest adding any food colors regularly.
Take a ziplick bag. Put together the cooked cauliflower, frying masala and shake well.
Keep it ready for deep frying.
(I keep this refrigerated up to 24 hours, as it is convenient for me during festivals).
Step 3:
Heat enough oil. Deep fry the cauliflower pieces in small batches till crispy.
Take out and keep on paper towels to drain oil.
Step 4:
In a separate wok, heat 2 tbsp sesame oil. Add minced ginger garlic.
Saute well. Then add bell pepper. Saute well.Take these out.
In the same wok, add 1 tbsp oil.
Put the AP flour or corn starch and fry in low heat till raw smell goes off.
Add 1/4 cup water, soy sauce, tomato sauce, salt. Bring to a boil.
Then add the sauteed items. Mix well.
Keep aside.
Step 5:
Almost before serving (up to 1 hour earlier or lesser), add the fried cauliflower.
Mix well with the sauce.
Garnish with finely chopped green chilies, spring onion, cilantro.
Gobi manchurian is ready !
Serving suggestion:
Serve as side dish with fried rice, briyani, roti.
No comments:
Post a Comment