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Friday, 7 September 2012

Gobi Manchurian (dry)


This is one of my favourite dish. It is for sure that we have to spare some time to make it. But mark my word...it is worth it... Really delicious. Kids would definitely love it.

If you want gravy for the manchurian, adjust by adding more water. In both ways, the dish is awesome. A great recipe for chinese cuisine lovers.


Ingredients

Cauliflower - 1 medium

For making batter:

Maida - 5 tbsp
Cornstarch - 3 tbsp
Salt to taste
Black pepper powder - 1/4 tsp
Water as required
Oil for deep frying +1 tbsp


For Sauce

Onion (finely chopped) - 1 medium
Garlic (finely chopped) - 6 cloves
Green chilli (finely chopped) - 2 nos
Tomato ketchup - 2 tbsp
Red chilli sauce - 2 tbsp
Vinegar - 2 tsp
Soy sauce - 4 tsp
Water as required
Cornstarch - 2 tsp
Salt to taste
Spring onion (finely chopped) for garnishing


Method
  • We will make the sauce first. For this heat little oil in a non stick pan. Put onion and saute it for sometime.
  • Add green chilli and chopped garlic. Again saute till it changes colour. Now add the tomato ketchup and red chilli sauce. Mix well.
  • After some time, add the soy sauce and vinegar. Mix well and let it cook for sometime.
  • Now add water. If you want more sauce, add water accordingly.
  • After sometime, add cornstarch which is mixed with water. Mix well and let it cook. After sometime, take it off from heat and keep aside.
  • Cut cauliflower into medium florets and wash them in boiling water. Drain it and keep aside.
  • In a bowl, mix maida, cornflour, salt and black pepper powder with water to make a smooth batter.
  • Heat oil in a kadai for deep frying. When the oil is medium hot, dip each cauliflower florets in the batter and put it in the oil. When the cauliflower turns golden brown colour, transfer it into a tissue paper.
  • Heat the sauce again and add the fried cauliflower florets. Mix well so that each one is nicely coated with the sauce.
  • Serve it hot and garnish it with spring onion. ( i didnt have spring onion, so i garnished it with coriander leaves)


Gobi Manchurian




Thanks for visiting
Happy Cooking!!

5 comments:

  1. I love Chinese, and it looks very delicious!

    ReplyDelete
  2. Thanks Zeeona...for checking my blog. I too love chinese and this dish is really delicious. Try out and let me know.
    Happy cooking !!

    ReplyDelete
  3. You have a great collection of chinese recipes dear,My favorite..Looks restaurant style:)
    Thanx for linking dear !!

    ReplyDelete
  4. nimmy ammaye nan amini ana gobi manchurian la vinegar illyanda indakam pattuo?

    ReplyDelete
  5. Vinegar cherthillankilum kuzhappamilla. Cheriyoru taste vithyasam varum. But not much. Try it out..

    ReplyDelete