Gobi manchurian

Gobi Manchurian (Cauliflower Manchurian):

Manchurian is a world famous Chinese dish loved and demanded by everyone mostly the younger generation crowd across the globe.

Now the most popular dishes are tried in every homes so we can say we bring China at home. However, there is a huge difference when you eat in restaurants and try same in your kitchen counter. There is somewhere something missing. 

But let's not worry so much to come to 100% accuracy but always a home made preparation always hygenic and healthy then the outside eateries. 

Keeping this in mind, I often try many cuisines in my kitchen, not many have been included in my blog due to time constraints but promise to do later. But today have included Manchurian recipe on my blog. Well, I have posted earlier in my blog some twisted recipes like Idli Manchurian, appam Manchurian etc etc but the main original recipe that is Gobi or cauliflower Manchurian had been just missed out.

My recipe is not exactly like Chinese as I have not included ajinomotto due to health concern and I never prefer vinegar as I don't like it. Instead I have used different sauces.

So let's go to the recipe.

Ingredients:
Cauliflower-1 medium sized.

Oil for deep frying.

Sugar-1 tsp
Salt as per taste

Manchurian sauce-3-4 tbsp
Water- 1/2 cup

Spring onion greens for garnishing

For the batter-

Maida-1 cup
Cornflour-1/4 cup
Orange-Red food color-2 pinches
Ginger garlic paste-1 tsp

Pepper powder-1 tsp
Salt as per taste
Water as required to make batter

For stir frying-
Onion-1 medium long slitted
Spring onion whites-2-3 medium sized finely chopped

Ginger chopped/mashed-1 inch
Garlic chopped/mashed-7-8 cloves

Green chillies-2-3 long slitted
Capsicum-2 roughly chopped

Carrot-1 long slit wise chopped

Sauces-
Green chilli sauce-2 tsp
Red chilli sauce-2 tsp
Soya sauce-2 tsp
Tomato sauce-2 tsp

Method:
First wash cauliflower and cut into small florets. Keep the florets in hot water with 1 tsp of salt for 20 mins and then drain the water.

Prepare a batter using batter ingredients with required water. It should be of semi thick consistency. Now here the main step. You can either dip all your cauliflower florets in the batter and keep them marinated for 10 mins aside and then deep fry them.

Second way is to directly dip each floret in batter and immediately put in oil and deep fry the florets. Here it's your wish which step to follow. I prefer the second method as it gives a better coating to your florets. The first method sometimes makes your batter more watery and runny failing to give your florets good coating as you expected.

 So deep fry the florets and keep aside.

Now chop all your remaining vegetables required for stir frying.

Heat a heavy bottom vessel, add oil

add ginger, garlic, then onions, spring onionwhites, saute well. 

Add carrots,capsicums chopped and saute for 3 mins.

Add all the sauces as mentioned above. Give a quick stir. Then add sugar, salt and mix. 

Now add Manchurian sauce and 1/2 cup of water. Stir and let it boil.

Note: this Manchurian sauce is store bought and it already contains cornflour so you need not add cornflour again to water. If you do not have this you can add 1 tsp cornflour in 1/2 cup water and add at this step.

Then add deep fried cauliflower florets, mix nicely and you are done. Off the flame.

Garnish with spring onion greens.

Serve just as is or with fried rice.

If you do not have spring onions with you then you can add coriander leaves during stir frying veggies as well as few for garnishing as shown below, this I had prepared few months back when I fell short of spring onions. 

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