Tuesday, April 23, 2013

Gobi Manchurian(Cauliflower Manchurian)


Gobi Manchurian

I am a great fan of Indo -Chinese cuisine. I have always loved all kinds of Manchurian dishes. Say it and i start craving for them. I love Chicken Manchurian, Vegetable Manchurian and Gobi Manchurian.  For the add on with this Manchurian i prepared some famous singapore recipe, Hainanese Rice.
This flavoured rice is a add-on for the saucy dish. 

In my college days i would always hop on to our college canteen to grab a plate of Manchurian. I was so crazy about this dish that i would never miss any opportunity to leave having a bite of it except for the one that was prepared in our Ladies Mess. 
I also like the manchurian served in my Hometown Restaurant "Kaveri, GEL Church Complex,Main road , Ranchi ". I miss the chinese dish they prepare. They are just awesome.

Lets take a look at the recipe.
Serves- 4
Preparation time- 20 minutes
Cooking time- 10 minutes.
Total time- 30 minutes.
Level of difficulty- Easy

Ingredients:
  • Cauliflower- 1 , cut into florets
  • All purpose flour- 2 Tbsp
  • Corn flour- 1 Tbsp
  • Ginger garlic paste
  • Salt as per taste
  • Pepper powder- 1 Tsp
  • Oil for cooking
Cauliflower cut into florets

For the gravy
  • Oil - 1 Tbsp
  • Garlic- 2 Tbsp, minced
  • Ginger- 1 Tbsp, minced
  • Onion- 1 , Chopped
  • Tomato sauce
  • Chill i sauce or Tobasco
  • Vinegar or essig
  • Soy sauce
  • Water
  • Corn flour- 1 Tsp
  • Salt as per taste


Preparation:
  • Heat 1 inch of oil in a pan at medium high heat.
  • To the cauliflower add salt, pepper powder, all purpose flour and corn flour. Give them a mix until all the florets are evenly coated.
  • Fry this florets in batches until they turn golden brown in colour.
  • In a separate wok, heat oil
  • Add the minced ginger and garlic
  • Add the onions and fry until onions are just translucent.
  • now add all the sauces and 200 ml of water.
  • Let the sauce mixture come to boil.
  • Now add 1Tsp of corn flour in 100 ml of water. Give it a mix and pour it in the wok.
  • Add all the fried florets to the wok. Stir such that all the florets are evenly coated.
  • Turn off the heat.
  • Sprinkle coriander leaves or spring onions.

Enjoy !!!
Happy Cooking:-)

By- Sushmita Pandit

How to Prepare the Hainanese Rice