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Gobi Manchurian Recipes
Gobi Manchurian RecipesTags : Gobi Manchurian Recipes , Gobi Manchurian INGREDIENTS , Gobi Manchurian RecipeINGREDIENTS:1 medium. cauliflower clean and broken into big florettes.1 small bunch spring onoin finely chopped2 tsp. ginger finely chopped1 tsp. garlic finely chopped1/4 cup plain flour3 tbsp. cornflour1/4 tsp. red chilli powder2 red chillies, dry3 tbsp. oil1 1/2 cups water1 tbsp. milkMETHOD:Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.Drain and pat dry on a clean cloth.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and saltto taste.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.Add the salt and spring onions.Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.Gradually add to the gravy and stir continuously till it resumes boiling.Boil till the gravy becomes transparent. Add florettes and soya sauce.Boil for two more minutes and remove.Serve hot with noodles or rice.Variations:Dry manchurian can be made by omitting the gravy.Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped mincedvegetables andbind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.Fry as above and proceed as above.Making time: 45 minutesMakes for: 6Shelf life: Best fresh
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