Apr 03 2006
Yes ladies and gentlemen we have a Manchurian Candidate here :- N. He is a die-hard fan of Gobi Manchurian. And why not? Its the most popular appetizer served in almost all Indian restaurants back in India and here too. At least that’s what I think. Anyways, so this was like a gift to N. A culinary tribute and here goes the recipe. This is my first time ever to cook Gobhi Manchurian and needless to say it turned out great. Incidentally, I came to know about this province Manchuria, Eastern China. Pretty interesting read!
What I used>>
Medium sized Cauli flower – 1
All purpose flour – 3/4 cup
Corn flour(starch) – 1/4 cup
Chilli powder – 1 tsp
Soy sauce – 3 tbsp
Taco Sauce ( Medium spicy) – 3tbsp
Pepper powder 1 tsp
Finely chopped onion – 1 cup
Coriander – 1/2 cup
Green Chillies – Finely chopped – 4
Garlic – 2 Cloves
Ginger – 1 inch piece
Salt to taste
Corn flour mixed in some water – 1 tbsp
How I made>>
First prepare cauliflower like this. Break the cauliflower into small florets. Immerse them in hot water mixed with salt for 10 mins.
Then add water to all-purpose flour, corn flour and make a thick batter. To this add salt and chilli powder. Dip the florets in this batter and deep fry them. Put these deep fried florets aside.
In a heavy saucepan, heat oil and fry onions. Then add crushed ginger and garlic. Sprinkle the pepper powder and add green chillies. Now add soy sauce and the taco sauce ( which is essentially tomato and chilli sauce – you can use any kind of tom-chi sauce). Add the corn water. Now add the florets and sprinkle some salt. Cook until the sauce really thickens. Garnish with coriander and serve hot!!!