21-Nov-2011

Gobi (Cauliflower) Manchurian



Days are just passing by and the gap seems so long (since my previous recipe entry). Guess things at home keep me occupied so much that i dont get time to publish my drafts. Well here comes something that i wanted to try from a long time, a Vegetarian Chinese Recipe with the culmination of all the Chinese sauces and seasonings. To admit it, this is the easiest and yummiest recipe to prepare for starters and evening snacks. The ingredients required for this recipe are easily available in supermarkets.






Ingredients
1 medium Cauliflower floret
3/4 cup All purpose flour
1 Tbsp Corn flour
1 Tbsp Gram Flour
Salt to taste
2 chopped green chillies
11/2 tbsp Ginger-Garlic Paste
I cup finely chopped onions
Chopped Coriander leaves
1/4 tsp Ajinomoto
1 Tbsp dark Soya sauce
1 Tsp Green chilli sauce
2 - 3 Tbsp Tomato Ketchup
2 Tbsp Oil


Directions
Wash and cut the cauliflower into small florets and boil them till they are almost done. Take the All purpose flour, Gram flour, corn flour and salt into a bowl. Make a paste of this using water. Take a tsp. of ginger and garlic paste, add it to the paste. Dip the florets in the paste and deep fry till golden brown. Keep this aside.


Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.


Now, add ajinomoto, soya sauce, green chilli sauce and tomato sauce to it.
Add the fried cauliflower florets and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot with chapatis or paranthas.


Note: For Wet Gobi Manchurian, add 1 tsp of corn flour to cold water and dissolve it. Add it to the sauce before adding the florets.

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I would love to hear your thoughts on how you fared in your kitchen. I would be glad you took time to do the same. I would, for sure catch up with everyone of you.

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