My passion for cooking, my experiments with ingredients and my everyday culinary experiances...
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.
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looks delicious n tempting rach ...really its mouth watering ...
ReplyDeleteWow, that looks soooooooooooo tempting. I love Gobhi Manchurian, specially the dry kind.
ReplyDeleteThanks Priya :)
ReplyDeleteI 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 :)
Its lovely and tangy too.
ReplyDeleteWow that very very tempting..super yummy:)I love this dry version,fantastic color.
ReplyDeleteThanks Sanjeeta :) But, this one was not tangy :)
ReplyDeletewow...tempting to grab it right now..nice click
ReplyDeleteHi Rach, manchurian looks awesome.
ReplyDeleteThanks Nidhya :)
ReplyDeletei love this...and any type of manchurian...send me some na.....pls... ;-)
ReplyDeleteThanks Chaitrali :) Sure :)
ReplyDeleteBtw, I'm not a teacher, I'm a little baby still learning to walk !
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...
ReplyDeleteThanks Sushma :) Sure :)
ReplyDeleteLipsmacking gobi manchurian, looks irresistible..
ReplyDeletemanchurian looks delicious. perfect for fried rice
ReplyDeleteNice Gobi manchurian, I like them very much.
ReplyDeleteRach you know I can relish this amazing snack any time... your's look tempting dear
ReplyDeleteDeepa
Hamaree Rasoi
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
ReplyDeletehttp://entepachakasala.blogspot.com
Thanks Deepa :)
ReplyDeleteThanks Jais :)
ReplyDelete