Monday, 10 April 2017

Gobi Manchurian Recipe | Home Style Cauliflower Manchurian


Gobi Manchurian or Cauliflower Manchurian is a most popular indo chinese recipe. It is believed that this originated from india by the chinese community as the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. This recipe preparation is a two step process as a first step  the cauliflower is deep fried crispily and in second step the crispy cauliflower is sauteed with chopped onion, capsicum, garlic in chilli, soya and tomato sauce.





Gobi Manchurian can either be prepared as dry or as a gravy, in this recipe i will show how to prepare Gobi Manchurian dry. The spiciness in the recipe can be varied depending upon the taste of individuals, garlic can be avoided if you dont prefer. Ajinmoto(MSG) is usually added to enhance the taste of this recipe but it can be avoided too if you believe its unhealthy. This is totally home style recipe in which i have abstained tomato sauce and used the fresh tomato puree.




Gobi Manchurian

Recipe Cuisine: Indo Chinese |  Recipe Category: Starter/Snacks
Prep Time:  20 minutes   |  Cook time: 20 minutes    |  Serves: 4

GOBI FRY

CAULIFLOWER – ½ KG
SALT – TO TASTE
TURMERIC POWDER – 1 TSPN
CORN FLOUR – ¾ CUP
MAIDA / ALL PURPOSE FLOUR – ¾ CUP
PEPPER POWDER – 1 TBLSPN
OIL – ¼ LTR

SAUCE

RED CHILLI – 6 NOS
TOMATO – 3 NOS

MANCHURIAN

OIL – 2 TBLSPN
GARLIC / GINGER – 1 TBLSPN
LEMON – ½ NO
SUGAR – 1 TSPN
SALT – TO TASTE
SOYA SAUCE - ½ TSPN 
CORN FLOUR MIXTURE – 2 TBLSPN
ONION LEAVES – 1 BUNCH
         

METHOD OF PREPARATION:

1.Cut cauliflower as small florets and add it to a bowl with hot water till its surface. Add turmeric powder, salt and mix it and keep it side for 10 minutes. This step is to remove the worms in cauliflower


2. Take a bowl add cornflour, maida or plain flour, salt, pepper and sprinkle water to make it as a thick paste then add the drained cauliflower and mix it well.


3. See to that cauliflower is thickly coated with the batter. Take a pan heat oil in hot oil fry the cauliflower crisply in golden yellow color


4. Take a pan add 1 cup of water add red chilli and slitted tomatoes and boil it for 5 minutes
 


 5.Peel the tomato and roughly chop it and grind in a mixie along with red chilli as a fine paste


 6.Take a pan add oil add garlic and saute it till the color changes then add the grounded paste saute it . Once you see the oil on the surface then add soya sauce, salt, sugar 


7.Saute it well till the oil separates then add 3/4th of chopped white onions mix it and add corn flour water and mix it till it becomes thick (mix cornflour in water and mix it without lumps) and then switch off the flame  and lastly add the crispy gobi. Mix everything together so that the gobi is well coated in the sauce
 


8. Finally for garnishing add the chopped green spring onions and remaining onions and mix it. Serve it hot so that the crispiness will be retained 


Note
  • You  can add red chilli paste, tomato sauce instead of tomato puree if you dont have it. You can skip step 4 and 5 in that case
  • If you are not going to eat it immediately, keep the fried cauliflower and the sauce separately mix it at the time of serving, so that the crunchiness will be retained
  • Cut the cauliflower as small florets so that the moisture will be less and it be crunchy
  • Instead of black pepper you can use white pepper also

No comments:

Post a comment