Saturday, December 5, 2009

Gobi Manchurian

The ever popular “Manchurian” is an Indian Chinese dish. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to suite Indian tastes .


1 medium sized cauliflower
, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste

For sauce

1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd (preferably Kashmiri)
2 tsps soya sauce
1 tbsp finely chopped green chillies
2 tsps vinegar
3 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves


Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.

Heat oil in another pan and add the left ginger & garlic paste, chopped onions, capsicum and green chili to it.
Now, mix aginomoto(optional), soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

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