Monday, January 11, 2010
Gobi Manchurian / Cauliflower Manchurian
DH is a big fan of this dish, Chinese means manchurian for him. No matter what, he sticks with the dish, he would be the first to order while I am still figuring out . The only thing that keeps changing about this dish is the dry & gravy part. So when I am making this at home, I make sure what he wants. This time I changed a little bit, just added ½ tsp cornflour to ½ cup water and added to final stage and reduced it. The result – dish was neither dry nor gravy type,but something in between and had a beautiful glaze. DH was happy and mom very proud . A good start for New Yr.
If you want ,egg can be added to the batter. If you want gravy add a tsp of cornflour to 1 cup water. Add this to the sauce and cook till becomes thick. Then add the fried cauliflower and serve.
For the batter :
All purpose flour – 1/2 cup
Corn flour – 1/4 cup
Garlic paste or minced – 2 tsp
Soy Sauce – 1/2 to 1 tsp
Salt – to taste ( both the batter and sauce has Soy sauce)
Water- as needed
Cauliflower – 1 medium sized cut into medium sized florets
Garlic chopped – 5 tbsp
Green chilies chopped – according to taste
Onion Chopped- ½
Capsicum cut into cubes- 1/2
Soya Sauce – 1 tbsp
Green Chilli Sauce – 1 tbsp
Tomato Ketchup – 3 tbsp
Salt – add only if needed
Oil – as needed
Coriander leaves – for garnishing
Spring onion chopped- a small bunch
Prepare batter with all the ingredients adding water. Batter should be thick enough to coat the cauliflower florets. Heat oil in a big wok, dip each floret in the batter and gently put it into the oil. Fry it in 4- 5 batches .Fry it until golden brown in color. Drain into a tissue paper and keep them aside and allow it to cool.
Heat little oil in a pan, add chopped onion,green chillies,garlic and saute them for a while. Add capsicum and saute. Now add soya sauce,chilly sauce and tomato ketchup. Mix them well, check for salt. Mix ½ tsp cornflour to ½ cup water and simmer it. Once it’s cooked well add the fried cauliflower florets. Mix them together until all the florets are well coated with the sauce. Add spring onion and coriander leaves and toss it well for few minutes. Serve immediately.
I served it with Egg Fried Rice
I am sending this Served With Love hosted by Arundhuti