>> Saturday, March 19, 2011
Step by Step Pictures for making this.
Gobi Manchurian Dry ~ Cauliflower Manchurian Dry
For the Cauliflower:
Cauliflower florets - 4 cups
All purpose flour - 2 cups
Corn Flour - 1 cup
Rice flour - 2 tblsp
Salt to taste
Ginger - Chili paste - 3 tsp*
Oil for deep frying
*Increase more if you prefer spicy florets
For the Manchurian Sauce:
Oil - 1 tsp
Garlic - 4 cloves
Spring onions - 6 big bulbs
Soya Sauce - 3 tsp
Tomato Ketchup - 2 tsp
Tomato Chili Sauce - 2 tsp
Ginger Chili paste - 2 tsp / Chili sauce - 3 tsp
Salt to taste
Ajinomoto - a tiny pinch (opt)
Method to prepare:
For the Cauliflower Manchurian dry
Wash the cauliflower in regular water and chop them into bite size florets.
Then soak in lukewarm salted water for 10 mins. Drain them once done.
Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.
To make the Manchurian Sauce
Heat a non stick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, ajinomoto, salt and simmer for 5 mins.
Then add the fried Manchurians to the sauce and saute well on high.
Just before serving, add the greens of the spring onions and serve.
- This is typically one of those recipes for which you end up adding more flour for the batter based on how well the florets get coated and fried. Also you end up tasting for crispiness after frying one floret for testing.
- AjinomotoIndo Chinese dishes ought to have this, it will not alter much if you omit.
- You can increase the spiciness by adding green chilis, it's all your choice.
- You can make both at different times and serve together by heating it just before serving if you feel the work is too much for one sitting.
Sending this to Priya for Kid's Delight, themed on No Egg/No Butter, Ghee/No Sugar .