Gobi Manchurian By aanchamehra7
by aanchamehra7
18 Nov 2005
This recipe has been viewed 28813 times
A tasty chinese manchurian dish made of cauliflower in tangy manchurian sauce.
Gobi Manchurian By aanchamehra7 recipe - How to make Gobi Manchurian By aanchamehra7
Preparation Time: Cooking Time: Total Time:
1 medium sized cauliflower, cleaned and cut into florets
1/4 cup plain flour (maida)
3 tsp cornflour
1 bunch of spring onions, finely chopped
2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/4 tsp chilli powder
2 whole dry kashmiri red chillies
1 tsp milk
3 tsp oil
1/2 to 1 cup water
salt to taste
1 tbsp soy sauce
1/2 tbsp vinegar
Method
- Boil the florets for 3-4 minutes in plenty of water , to which atsp of milk & salt each has been added.
- Drain & pat dry on a clean cloth.
- Make thin batter out of flour, 2 tsp cornflour, 1/4 the of both ginger & garlic paste, 1/4 tsp red chilli powder& salt to taste.
- Dip the floretes into the batter one by one & deep fry in hot oil. keep aside.
- In 3 tsp oil add 3/4 og both giner & garlic paste, crushed red chillies, fry for a minute.
- Add salt & spring onions, stir fry for a minute.
- Add 1/2-1 cup water and bring to a boil.
- Add 1 tsp cornflour to 1/4 cup waterann dissolve well.
- Gradually add to the gravy an stir continously till it resumes boiling.
- Boil till the gravy becomes transparent.
- Add florets & soya sauce. boil for 2 more minutes and remove from fire add vinegar.
- Serve hot with steamed rice or noodles.
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