Saturday, July 25, 2009

Gobi Manchurian

Gobi Manchurian

When I was in high school, during vacations I used to spend time in either in learning embroidery or with mom in learning recipes. I think I was in 9th std , Me and mom joined north Indian cookery class. The class was for an week and we learn t dishes like Paratha, Vegetable kurma, Stuffed capsicum, Fried rice, Gobi Manchurian. Since then we regularly used to prepare them at home.

Gobi Manchurian you can have it as snack or even as starter .Even though its an Chinese dish its one of famous street food here in India. So here is the recipe of street food but in healthy way :).

You need to have

1 whole cauliflower or Gobi - chopped into florets
1 Capsicum
2 tbsp ginger garlic paste
1 tbsp finely chopped garlic
2 finely chopped onion
5 tbs tomato sauce
1 tbs dark soya sauce
1 tbs chilly sauce
pinch of orange food color
buch of coriander leaves
6 tbs of corn flour
2 tbs all purpose flour
2 tbs rice flour
oil for deep frying
salt to taste
pinch of pepper powder

Cut the cauliflower into florets.

Add corn flour, maida, rice floor , 1/2 tbs of ginger garlic paste, food color,salt to mixing bowl.Mom said Rice flour gives extra crispness.
Mix them well by adding sufficient amount of water. Don't make the batter too thin.

Heat oil in a pan for deep frying. dip each cauliflower florets in batter and deep fry until it turns golden in color.Remove them from pan and spread them on tissue paper to remove excess oil.

In another pan, add 2tbs of oil. Fry finely chopped garlic for 2 mins. add ginger garlic paste onion and fry them for 3 mins. to this add chopped capsicum and fry for 2 minutes.

Add soya sauce, chilly sauce and tomato sauce. Sprinkle salt and black pepper. To this add fried cauliflower and mix well. This should be served immediately else the crispness goes off.

Garnish with coriander leaves and serve hot.

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