Wednesday, January 12, 2011

Gobi Manchurian

This is a recipe that I learned from my mother. I am not sure about its authenticity but both my mom and I have received accolades for it. I am giving the recipe for the cauliflower version but you can go ahead and try it with paneer or even chicken.
Ingredients For Frying
Cauliflower Florets (1 small cauliflower should be enough for an appetizer for 4 people)
Chickpea flour (Besan)
All Purpose Flour (Maida)
Chili Powder
Salt (to taste)
Ingredients for Manchurian
Onions - Finely chopped (1-2 big onions for a small cauliflower)
Garlic - Finely chopped (optional)
Soy Sauce to taste (low sodium soy sauce is available)
Chili Sauce to taste
White Vinegar to taste
Tomato Ketchup optional
Salt to taste
Green onions/Spring Onions for garnish
Method (Cauliflower)
Wash the flowerets & keep aside. Mix Besan and Maida (equal parts), Chili Powder and Salt to make a slightly thick batter (should coat the flowerets). Dip the flowerets in the batter and deep fry until crispy. Drain the oil on a paper towel and keep aside.
Method ( Manchurian)
In a wide pan, add little oil (start with 2 tablespoons & add more if required). Add chopped onions and sauté till tender. Add garlic if using. Add soy sauce, chili sauce and vinegar and mix well. Taste & add more if required. (Soy sauce is already salty, so make sure you don’t add salt before tasting the mixture). Once all the sauces are well blended, slowly add the fried cauliflower pieces. Mix well, making sure all the pieces are coated. Keep on low heat for at least 15-20 minutes (stirring occasionally), so all the flavours blend.
You can also place the completed dish in an oven for 10-15 minutes at about 250-300°F . Garnish and serve hot. Bon Appétit.
Recipe linked to Food on Friday at Carole's Chatter

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