November 15, 2016

Gobi Manchurian Dry (Cauliflower Based Appetizer)


























"Gobi Manchurian is a very popular cauliflower based Indo Chinese appetizer recipe in India. Gobi (Cauliflower) Manchurian recipe is believed to have been originated by a small Chinese community lived in India. Indo-Chinese recipes are the combined result of the adaptation of Chinese cooking, seasoning, condiments complimenting Indian tastes.  Gobi Manchurian is a super yummy recipe. To make this recipe Gobi florets are dipped in corn flour based spiced batter and fried. And then are served with sauteed chopped onion, capsicum, ginger-garlic, tomato, soy and chili sauce based dry gravy. Gobi Manchurian can prepared dry and with gravy using common ingredients. This recipe is about dry version enjoyed as a snack, starter or party appetizer. In gravy version; cauliflower fritters are served with thick soup like spicy gravy using same ingredients but in changed proportion, generally served with varieties of rice dishes like steamed rice, Chinese fried rice, Szechuan fried rice, etch as Main Course."

Cuisine: Indo-Chinese | Recipe Category: Appetizer
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 4-5 




Ingredients

For Gobi Fritters

1.
Cauliflower/Gobi
1 Medium
2.
All-purpose flour/Maida
¼ cup
3.
Corn flour/corn starch
½ cup
4.
Garlic paste
½ Tsp.
5.
Ginger paste
½ Tsp.
6.
Chili powder
½ Tsp.
7.
Salt
To taste
8.
Water
½ cup or As required
9.
Oil
For frying


For Gravy
1.
Oil
2 Tbsp.
2.
Onion, chopped
1 large/1 cup
3.
Garlic, finely chopped/paste
1 Tbsp.
4.
Ginger, finely chopped/paste
1 Tbsp.
5.
Capsicum/green bell pepper, chopped
1 small/ ¾ cup
6.
Spring onion, white-green separated
½ cup
7.
Tomato sauce
2 Tbsp.
8.
Soy sauce
1-2 Tbsp.
9.
Red chili sauce
1-2 Tbsp.
10.
Vinegar
1 Tbsp.
11.
Corn starch (mixed with 2-3 Tbsp. of water)
2 Tsp.
12.
Salt
To taste




Step By Step Instruction: [Hide Images]

Making Gobi Fritters

  1. Blanching Florets: Chop or break cauliflower in medium size florets. In a sauce pan add 8-10 cups of water and salt; bring it to boil. Rinse the florets and them to hot water, cover and blanch for 15-20 minutes. Drain and keep aside. Don’t let the florets to overcook.
  2. Preparing batter: In a mixing bowl add all the remaining ingredients except water. Now add water as required and whisk well to make thin to medium consistency lump free batter.
  3. Frying Florets: Heat enough oil for frying. Now dip each floret in the batter and fry until crisp & golden brown. Drain on kitchen towel and keep aside.

Making Gravy, Garnishing & Serving
  1. In pan heat oil; add chopped onion & spring onion green part. Saute until onion turns pink & translucent.
  2. Next add in chopped ginger & garlic and sauté until raw smell disappears.
  3. Now add chopped capsicum, turn flame on high and stir fry till the capsicum is half cooked and still crunchy.
  4. Switch flame to medium heat. Add tomato sauce, soy sauce, chili sauce and stir well.
  5. Add corn starch mixture to the gravy and mix well.
  6. Add ½ of the spring onion green, fried cauliflower florets and stir fry for 2-3 minutes ensuring the sauce coats the florets well and even.
  7. Lastly add vinegar, mix well and add salt and sauces if required. The taste can vary and adjusted from mild spicy to hot as per personal preferences.
  8. Switch off the flame.
  9. Garnish with remaining spring onion and serve hot.

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