GOBI MANCHURIAN

 GOBI MANCHURIAN

GOBI MANCHURIAN IS A POPULAR AND DELICIOUS INDO-CHINESE APPETIZER MADE WITH CAULIFLOWER , CORNFLOUR AND OTHER VARIETY SAUCES. THE NAME GOBI MEANS CAULIFLOWER AND MANCHURIAN MEANS TANGY AND SPICY SAUCE MADE WITH VARIETY INGREDIENTS.

THERE ARE TWO DIFFERENT VARIANTS OF GOBI MANCHURIAN , DRY AND GRAVY. BOTH VARIANTS ARE PREPARED BY USING SAME INGREDIENTS. MANCHURIAN  MADE FROM CAULIFLOWER IS ONE OF THE BEST STARTERS  YOU CAN HAVE IN ANY PARTY. THIS IS A GREAT APPETIZER TO SERVE FOR HOUSE PARTIES OR AS A SIDE DISH FOR YOUR WEEKEND MEAL.

MAKING GOBI MANCHURIAN AT HOME IS VERY SIMPLE AND EASY  IF YOU HAVE SOME SOYA SAUCE AND CHILLY SAUCE IN HAND. YOU CAN CUT THE CAULIFLOWER INTO SMALL FLORETS AND THEN TRANSFER INTO HOT BOILING WATER  FOR THREE MINUTES. YOU CAN ALSO USE  A PINCH OF TURMERIC POWDER, SALT AND VINEGAR WHICH HELPS TO REMOVE THE ALL HIDDEN IMPURITIES FROM THE CAULIFLOWER. IT'S BECAUSE THERE ARE CHANCES TO DIRT AND TINY INSECTS STUCK IN THIS VEGETABLES.

MANCHURIAN IS NOT ONLY AVAILABLE IN STREET FOOD BUT ALSO, IT COULD BE FOUND IN THE MAIN MENU OF EVERY RESTAURANT. IT CAN BE SERVED AS A STARTER OR AS A SIDE DISH FOR EVERY MEALS. IF YOU MAKE CAULIFLOWER AS A STARTER, THEN YOU CAN MAKE IT AS  DRY. BUT I LIKE TO MAKE GRAVY. SO IT CAN BE SERVED WITH FRIED RICE, CHAPATI  OR ANY OTHER RICE DISH.

MAKE THE TASTY AND DELICIOUS CRISPY FRIED GOBI MANCHURIAN AT HOME  WITH THIS SIMPLE RECIPE.

INGREDIENTS

CAULIFLOWER - 1 WHOLE ,SMALL

CORN FLOUR - 1 tbsp

FINELY CHOPPED BIG ONION - 1

ONION - 1 CUT IN CUBE

FINELY CHOPPED CAPSICUM - 1/2

CAPSICUM  - CUT IN CUBE, 1/2 

GREEN CHILLY - 5 CHOPPED 

GARLIC - 1 tbsp FINELY CHOPPED

GINGER - 1 tbsp FINELY CHOPPED

SPRING ONION WHITE - 1 tbsp COPPED 

SPRING ONION GREEN - TO GARNISH

CELERY LEAVES - TO GARNISH

SOYA SAUCE - 1 tbsp

HOT CHILLY SAUCE - 1 tbsp

TOMATO KETCHUP - 3 tbsp

VINEGAR - 1/2 tsp

WATER - 2 CUP

FOR MARINATION

ALL PURPOSE FLOUR - 3 tbsp

CORN FLOUR - 2 tbsp

RICE POWDER -1/2 tbsp

SOYA SAUCE - 1 tbsp

PEPPER POWDER - 1/2 tsp

RED CHILLY POWDER - 1/2 tsp

SALT 

WATER.

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                     Course : Side dish

                    Cuisine : INDO- CHINESE

                    Prep time : 15 min

                    Cook time : 30 min

                     SERVINGS - 5

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PREPARATION

∆  TAKE A WHOLE CAULIFLOWER , CUT INTO SMALL FLORETS  AND WASH WELL.

∆  TAKE A VESSEL AND BOIL WATER BY ADDING A PINCH OF TURMERIC POWDER  AND SALT. ONCE WATER BEGAN TO BOIL , ADD EACH CAULIFLOWER FLORETS .

∆  BOIL FOR 2 MINUTES , KEEP ASIDE FOR 10 MINUTES . AGAIN WASH WELL AND DRAIN THE WATER.

∆  TAKE A BOWL , ADD CORNFLOUR , ALL PURPOSE FLOUR , RICE POWDER, RED CHILLY POWDER, PEPPER POWDER, SOYA SAUCE . ADD ENOUGH WATER AND SALT .MIX WELL AND MAKE A THICK BATTER. YOU CAN ADD RED FOOD COLOUR IF YOU LIKE COLOURFUL RED GOBI MANCHURIAN.

∆  ADD CAULIFLOWER FLORETS TO THIS THICK BATTER AND MIX WELL UNTIL ALL FLORETS ARE WELL COATED IN BATTER.

∆  KEEP THIS IN A REFRIGERATOR FOR 20 MINUTES.

∆  HEAT A KADAI , ADD ENOUGH SUNFLOWER OIL TO DEEP FRY THESE CAULIFLOWER FLORETS. COOK IT IN A MEDIUM FLAME. FRY THESE UNTIL IT TURN CRISPY AND LIGHT GOLDEN COLOUR . IF ONE SIDE OF FLORETS FRIED YOU CAN TURN IT BY USING FORK.

∆  TRANSFER ALL THIS FRIED FLORETS IN TO A TISSUE PAPER AND KEEP ASIDE.

∆  HEAT A PAN , ADD 2 tbsp OF SUNFLOWER ROIL FROM THAT  FLORETS FRIED OIL. TO THIS ,ADD FINELY CHOPPED GINGER  GARLIC AND SPRING ONION AND SAUTE FOR 2 SECOND IN HIGH FLAME .  THEN REDUCE THE FLAME AND ADD FINELY CHOPPED ONION  , FINELY CHOPPED CAPSICUM , CHOPPED GREEN CHILLY. MIX AND SAUTE WELL UNTIL THE ONION TURNS TO A LIGHT GOLDEN COLOUR.

∆  REDUCE THE FLAME AND ADD SOYA SAUCE , CHILLY SAUCE , TOMATO KETCHUP , VINEGAR .

∆  ADD 2 CUP OF WATER AND ALLOW THEM TO BOIL.

∆  IN A BOWL MIX 1 tbsp OF CORNFLOUR WITH 2 tbsp OF WATER AND TRANSFER THIS INTO THAT BOILING GRAVY .

∆  TASTE THE GRAVY AND ADD SALT AND SAUCE ACCORDING TO YOUR TASTE BUDS

∆  BOIL THE GRAVY UNTIL IT TURN TO THICK CREAMY TEXTURE.  STIR WELL IN EVERY 2 SECONDS .

∆  NOW ADD FRIED FLORETS ,ONION CUBES AND CAPSICUM CUBES .STIR WELL ,SO THE FLORETS CAN SOAK WELL IN THE SAUCE AND GRAVY.

∆  ONCE THE GRAVY TURN TO DRY , YOU CAN SWITCH OFF THE FLAME.GARNISH THE GRAVY WITH  CHOPPED CELERY LEAVES AND SPRING ONION.

YOU CAN SERVE THIS DELICIOUS GOBI MANCHURIAN WITH FRIED RICE , CHAPATI , PAROTA etc.

ENJOY.....