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Gobi Manchurian

Submitted by shraddha.bht on Tue, 02/02/2010 - 16:57
Recipe Description: 

A very Popular Indian chinese dish..seasonings of chinese and cooking techniques of Indian Cuisine !

Serves: 
6
Ingredients: 

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp.Milk
Soya Sauce, Tomato sauce, salt as per taste,
Coriander leaves few leaves to garnish.

Instructions: 

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
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 tbsp. 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. Add florettes and soya sauce.
Boil for two more minutes and remove. Garnish with coriander leaves.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce,tomato sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
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 pingpong ball.
Fry as above and proceed as above.

Category
Course: 
Appetizer
Side Dish
Diet Type: 
Vegetarian
Preparation time: 
10mins
Cook time: 
45mins
3
Your rating: None Average: 3 (2 votes)

reason for adding milk

Submitted by Anonymous on Sat, 07/03/2010 - 22:09.

to make cauliflower soft and tasty...otherwise if u fry it without adding milk it will be very hard and too much of crispiness will give bitter taste

Yummy!!

Submitted by pj_automata on Wed, 02/03/2010 - 01:16.

This looks great...cant wait to try this out.

Just curious, why do you add a tbsp of milk to water when boiling the cauliflower?

Thanks!

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