Tuesday, February 10, 2015

Gobi Manchurian/Cauliflower Manchurian- Dry/Restaurant Style

Gobi Manchurian is an Indo-Chinese side dish served with fried rice mostly. Cauliflower is one of the most sought after veggies by kids and this dish is sure a hit among them. To me anything made with cauliflower is just a thumbs up!
M likes them too. Usually we don’t try the deep fried versions but once in a while we do give up and this is one such recipe. Even grown-ups can resist it with one! I m posting it after fried rice immediately so you can try the combo. Do try it.
Cauliflower-1 small head, cut into small florets
Salt-as needed
Spring onions/Chinese shallots-2 tbsp, finely chopped
Oil- For Frying
For Batter:
Corn Flour-1/4 cup
All Purpose Flour/Maida-1/4 cup
Black Pepper powder-1/2 tsp
Cooking soda- 2 big pinches
Salt-as needed
Water- as needed
For Sauce:
Garlic-3 cloves, finely chopped
Capsicum-1 cup, cubed (I used red, yellow and green color)
Onion-1, cubed
Tomato sauce-1 tsp
Soy Sauce-1 tsp
Pepper powdwer-1/2 tsp
Ajinomoto/MSG-1 big pinch (optional)
Vinegar-1 tsp (optional)
Salt- as needed
Oil-2 tsp

How It Happened:
1. Boil 2 liters of water with salt in a wide pan. When it starts boiling, add the cauliflower florets and let it boil for 5 minutes. Drain the water completely and put the florets in a colander. Keep the colander is running cold water to stop cooking. Then drain water completely and set aside.

2. Take all the dry ingredients mentioned for batter in a mixing bowl. Then add water little by little and keep mixing without any lumps. Te batter should be like that of a dosa batter (a little thin/runny).
3. Heat oil in a kadai, dip the florets in the batter and drop it in the hot oil. When the pieces turn slightly golden, drain from oil and place it on kitchen tissue. Fry all the pieces and set aside.
4. Heat oil in a wok, add chopped garlic and when it turns golden brown, add the cubed onions and capsicums and fry until they turn a little glossy/their skin turns blistery.
5. Add salt, soy sauce, tomato sauce, pepper powder and vinegar. Mix well and cook for 2 minutes.
6. Add the fried cauliflower florets to it and toss well so that the sauce coats the cauliflower pieces well.

7. Switch off the flame, add in ajinomoto and mix well.
8. Garnish with chopped spring onions and serve hot immediately.
* Do not boil the cauliflower florets longer else they will turn mushy.
* I suggest using thin/runny batter as this ensures the fried florets are airy, crispy and light. If the batter is thick they will turn heavy and soggy. One other way is, you can take cauliflower florets in a bowl, sprinkle all the ingredients above it, mix well so that the dry ingredients coat the florets well. Then deep fry them.
* If you want gravy add 1 tbsp of cornflour in 1/2 cup water and add it to the sauce. Wen it starst boiling, add in the fried cauliflower florest and serve. As time goes the gravy will thicken. So adjust accordingly.

* Once after tossing the florets in the sauce it has to be served immediately else they will turn soggy and lose the crispy texture. You can fry the florets and keep ready. When you are about to serve toss them in the sauce and serve it.

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