Ingredients:
For Gobi Manchurian florets
Cauliflower – 1 medium sized cut into medium sized florets
All Purpose flour Or Maida – ½ cup
Cornflour - ½ cup
Ginger Paste – 1 tbsp
Red chili powder – 1 tsp
Cooking oil – to deep fry
Red color – few drops
Salt – to taste
Method:
- Wash the cauliflower and steam cook the flower for few minutes and keep aside.
- Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
- Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
- Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Fried Cauliflower |
For Gobi Manchurian Gravy
Cooking oil as needed
Julienned ginger 1 tsp
Mixed color capsicums 1 cup (cut into1/2’ pieces)
Shredded cabbage 1/4 cup
Chopped green chillies 1 tsp
Green chili sauce 1 tsp
Soy sauce 2 tbsp
Organic Tomato sauce 3 tbsp
Sweet and sour sauce 2tbsp
Sweet and sour sauce 2tbsp
Vinegar 1 tsp
Hot water ½ cup
Corn flour 1tsp
fresh coriander leaves, finely chopped for garnish
Method for Gravy:
- Fine chop the capsicums, green chillies.
- Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
- Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar . Mix them well.
- Pour hot water in it. Let it boil for 3-4 minutes in a low flame.
- Now add a fried cauliflower florets in it.
- Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
- Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
- Garnish with freshly chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.
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