GOBI MANCHURIAN

Hi Everyone,

Cold has started here!!! Nice to be lazy all around the day, but this cold increases our spicy carvings too :( , Feel like eating something spicy , crunchy (forgot about diet).Thought of making some potato pattice but then I found cauliflower was lying my fridge so decided to make Manchurian out of it.

We love Manchurian for its texture and taste ...yummy ,tangy,sweet , spicy,crispy out , soft inside ....its like all the tastes are in one dish.When I taste manchurian in restaurants I beleived its a big process and only big chefs can make it.But after viewing the recipes in net I thought of giving it a try as it sounded interesting!!

When I made it first my family members loved it and my father loved it very much , then now I became Manchurian expert in home :)).But I don't make it often as Iam lazy to stand and fry the gobis but once in a while I make it.

The preparation time may be little longer but cooking time and eating time is very short .It is worth a try and once you make it in home you will not buy from outside,Actually it is easy to make and no complicated ingredients required.Iam happy to share the recipe with you all.



Lets see the recipe,

SERVINGS : 3 MEMBERS.
PREPARATION TIME : 30 MINS.

INGREDIENTS :

Cauliflower florets - 3 cups

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Salt - as required.

Oil - for deep frying.


FOR BATTER :

All purpose flour / Maida - 1 1/2 cup

Cornflour - 6 tsp.

Salt - 1/2 tsp ( as required).

Chilli powder - 2 tsp.

FOR GRAVY MIX :
Onions - 2 nos( big)

Capsicum - 1 no.

Garlic - 5 pods.

Ginger - 1" piece - 1 no.

Chilli powder - 1 tsp.

Soya sauce - 1/2 tsp.

Tomato ketchup – 3 tsp ( I used hot and sweet , you can use plain tomato ketchup also).

Sugar – 1/2 tsp (optional)

Salt – as required.

Spring onions – 2 nos.

NEED CLARIFICATION ABOUT MY MEASUEMENTS? PLS CLICK TO CLARIFY
 
PREPARATION :

1) Cut cauliflower to medium sized florets and blanch it in boiling water for 5 mins with a tsp of salt.

2) Switch off the flame and leave the pan closed for 10 more mins , when done drain the water and leave the florets to get dried.

3) Chop onions , spring onions ,ginger , garlic ,capsicum , coriander leaves to small bite sized pieces.
4) Mix cauliflower with chilli powder,ginger garlic paste, salt and let the marination rest for  30 mins.

4) In the mean time lets make the batter and sauce ready. 
5)For batter , In a bowl mix our batter ingredients ( all purpose flour , corn flour , salt , chilli powder) with little water to form idli batter consistency.

6) For sauce , In a wide pan heat oil , followed by ginger , garlic , onions ,capsicum and fry in medium flame till capsicum turns soft and golden brown.

7) When all the ingredients are fried well add chilli powder , salt , tomato ketchup , sugar , soys sauce and boil for a minute , you can add 1 tsp of water if gravy is too thick.Switch off the flame and keep it aside.

8) Now its time to fry our cauliflowers , Heat oil in a wide kadai, take each floret and dip in flour batter and deep fry in oil till golden brown.Drain the oil completely and keep it aside.

9) When all the florets are fried and drained , check if the sauce is warm enough, if not reheat the sauce for a minute to warm temperature and add the fried florets to sauce and give a quick mix.

10) Garnish with coriander leaves and spring onions and serve hot.

NOTES :

1) I didn't add sugar , you can add as per your choice.

2) Pls be careful in add salt and chilli powder , add in limit as in each process you will be adding salt and chilli powder.

3) Add the fried florets to sauce only before serving as to retain the crispiness and freshness of cauliflower ( After adding florets to sauce , the florets will start turning soft so it us best to add right before serving).

4) I use to make Manchurian in dry form if you want gravy then mix 1 tsp if cornflower with 2 tsp of water and add it to boiling gravy so that you will get silky , thick gravy which you can serve as sidedish for rotis.

5) Make sure to cut the cauliflower into medium sized pieces ( bigger sized florets will not absorb gravy well , very small size will lose its taste).

6) You can iincrease tomato ketchup quantity to get bright red colour and also if you use kashmiri chilli powder you will get bright attractive red colour.We don't like tomato ketchup taste much I have added in limited.

HAPPY COOKING!!