Gobi Manchurian



INGREDIENTS:
1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt
to taste.
Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florets and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florets as above and instead of adding water as above, add fried florets, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florets and stir fry for 2 minutes.
Serve piping hot with toothpicks or mini-forks and chili garlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a ping pong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Comments

Unknown said…
Very ineteresting blog.It is useful to the people. Thanks for sharing & keep writing.Your blog is nice. I think you should add your blog at www.blogadda.com and let more people discover your blog. It's a great place for Indian bloggers to be in and I am sure it would do wonders for your blog.
4:25 AM
Meghna said…
Thanks. Would surely do that
3:06 AM
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