Friday, June 25, 2010

Gobi manchurian (dry)




Do I need to confess I'm a guilt free SHOPAHOLIC person??? I love to shop for hours together and it really acts like a stress buster for me. Can I say shopping has kept me from blogging for the past two days (lol)??? What ever may be the reason, cooking for me has no reason or any season. I love to cook always and never fail to prepare some mouth watering dishes like gobi manchurian at home. Gobi manchurian is a very popular Indo-Chinese recipe. Its quite common food street food in India. It can be served as a starter, tea time snack or even part of main course along with fried rice, pulav etc. Here goes the recipe....

Ingredients:
Turmeric powder - 1 pinch
Water for cooking

Cauliflower florets of one medium sized cauliflower
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum - 1 nos
Green chilly - 2 nos
Dark soya sauce - 1 tbsp
Tomato ketchup - 1/2 tsp
Corn starch -1 tsp
Ajinomoto for taste
Black pepper for taste
Oil - 3 tbsp

For the batter:
All purpose flour or maida - 1/2 cup
Corn flour - 1 tsp
Chilly powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tbsp
Ajinomoto for taste
Sparkling water for making the batter

Oil for deep frying

For garnishing:
Chopped coriander leaves or spring onions

Method:
Bring water to boil in a stew pot. Add cauliflower florets, pinch of turmeric powder, cover with a lid, turn off the flame and keep it for 5 min. Strain the water using a colander and keep the cauliflower pieces aside. Make a thick batter with all ' for the batter' ingredients. Coat the cauliflower with the batter and deep fry in hot oil (in batches). Strain oil using a kitchen tissue and keep this aside.
In a wok, heat oil, fry finely chopped onions along with ginger-garlic paste for a min. Now add chilly powder and give a good stir. Add diced capsicum, batter fried cauliflower florets, green chillies slit lengthwise, tomato ketchup, dark soya sauce and give a good stir. Add corn starch and stir well so that the pieces are well coated. Add pepper and ajinomoto for taste, stir fry till its done. Garnish with freshly chopped coriander leaves or spring onions and serve hot along with fried rice.

Note:
Gobi manchurian can be prepared dry, or semi gravy or gravy type as per individual choice. Fried rice goes really well with gobi manchurian.

27 comments:

  1. looks delicious n tempting rach ...really its mouth watering ...

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  2. Wow, that looks soooooooooooo tempting. I love Gobhi Manchurian, specially the dry kind.

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  3. Thanks Priya :)
    I have been seeing some amazing and innovative recipe on your blog, when I want to comment something and land on your page, my system gets off :( Thats how I couldn't bother to comment on most of your recipes recently :( Anyways, all compliments from me for your recipes :)

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  4. Wow that very very tempting..super yummy:)I love this dry version,fantastic color.

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  5. Thanks Sanjeeta :) But, this one was not tangy :)

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  6. wow...tempting to grab it right now..nice click

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  7. Hi Rach, manchurian looks awesome.

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  8. i love this...and any type of manchurian...send me some na.....pls... ;-)

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  9. Thanks Chaitrali :) Sure :)
    Btw, I'm not a teacher, I'm a little baby still learning to walk !

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  10. All time fav of mine...everytime i see it anywhere i feel like having it...so yum and tempting pics rach...very nice one...will be online next week, hope to chat this time...

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  11. Lipsmacking gobi manchurian, looks irresistible..

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  12. manchurian looks delicious. perfect for fried rice

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  13. Nice Gobi manchurian, I like them very much.

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  14. Rach you know I can relish this amazing snack any time... your's look tempting dear

    Deepa
    Hamaree Rasoi

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  15. wow ur gobi manchurian looks so nice. new to ur blog. go through ur blog. lots of variety recipes u have. defineitely try ur dry version manchurian. do visit in my blog too and post ur comments

    http://entepachakasala.blogspot.com

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  16. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Types Of MANCHURIAN

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