Gobi (Cauliflower) Manchurian

Gobi (Cauliflower) Manchurian

Ingredients:

20 cauliflower pieces cut

 into medium size florets
   
   For Sauce
2 tablespoons oil
1 tablespoon ginger paste or

  finely shredded ginger (adrak)
1 green chili chopped
1/4 cup celery finely chopped
2 tablespoons red chili sauce
2 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons tomato paste
1/2 teaspoon sugar
2 teaspoons corn starch or arrow root powder
Approx. ½ cup water

    For Batter
1/3 cup all purpose flour (plain flour, maida)
3 tablespoons corn starch or arrow root powder
1/2 teaspoon salt
1/8 teaspoon black pepper
Approx. ½ cup water

   Method

Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.

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Gobi Manchurian

Ingredients

1 pcs: Cauliflower (medium, clean and broken into big florettes)

• 1/4 cup:Plain flour
• 3 tsp:Cornflour
• 1 small bunch:Spring onion (finely chopped)
• 2 tsp:Ginger (finely chopped)
• 1 tsp: Garlic (finely chopped)
• 1/4 tsp:Red chilli powder
• 2 no:Red chillies (dry)
• 1 tsp:Milk
• 3 tsp:Oil
• 1-1/2 cup:Water
• 
  

Gobhi Manchurian Method

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red chilli 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 tsp. 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.
5. Add florettes and soya sauce. Boil for two more minutes and remove.
6. Serve hot with noodles or rice.
7. Variations:
   1. Dry Manchurian can be made by omitting the gravy.
   2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
   3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
   4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
   5. 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