Thursday, 29 November 2012

Gobi Manchurian or Cauliflower Manchurian

One of the most popular vegetarian starter in any Indian restaurant is the Indo-Chinese "Gobi Manchurian" or Cauliflower Manchurian.
This is one starter loved by all especially kids.
This starter has the perfect balance of soft cauliflower on the inside, with crunch on the outside and perfect mix of sweet, salt and spicy flavors.
The trick of getting this perfect balance depends on the time the cauliflower is first cooked and then fried.
If you cook the cauliflower more than the required time the crunch does not come thru.
The amount of the various sauces added is also a major factor that contributes to the balance of flavors.
After a couple of trials, I have managed to make the perfect Gobi Manchurian.
So here is the recipe, follow the timings and measurements as I have given and am sure you will make the perfect Gobi Manchurian at home!!

Serves 3
Cauliflower florets - 3 cups
Plain flour (maida) - 1 cup

Corn flour - 2 tbsp
Ginger-garlic paste - 1 tsp
Green chilli paste - 1 tsp
Spring onions - chopped - 1/2 cup
Garlic - chopped - 2 tsp
Dark Soy sauce - 2 tsp
Tomato ketchup - 2 tsp
Chilli sauce - 1 tsp
salt to taste
oil for deep-frying

Cook cauliflower florets in salted water for 5 minutes. Drain out the water and keep the florets aside. 
Make sure you do not overboil the florets.
Take a large bowl, add ginger garlic paste, green chilly paste, salt, corn flour, all-purpose flour and water to make a batter of medium consistency.
Dip the florets in the batter and deep fry in hot oil until golden brown. remove and drain.
Take a heavy bottomed pan or wok, heat 2 tsp of oil and sauté spring onions and garlic for around 3-5 minutes. Add soy sauce, chilly sauce, tomato ketchup and cook for 2 minutes.
Please note the quantities of sauces used is very important and should not be more or less, if more the crunchiness disappears, If less the flavor reduces.
Now add the cauliflower florets, mix well and cook for 5 minutes.
If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. cook for 5 minutes and then add the florets.

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