Posted by Annita on September 21, 2007
Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry.But in my home,amma always prepares it with gravy to serve along with fried rice/noodles.And i haven’t even tasted this dry type manchurian in any of the Kerala restaurants(of course,I haven’t asked for it as I was not aware of it..)
My DH only introduced me to this dry type manchurian,he’s an ardent fan of this dish and whenever he order this in a restaurant he gives them special instructions to make it extra dry and spicy.And I must say,this is the only dish I’ve tried umpteen times to get a satisfactory sign from my husband.I’ve followed many recipes,tried adding different ingredients and finally came out with a recipe that suits our taste.I’ve been following this recipe for the last 4-5 attempts,and its working out well for me.
And now the recipe …
Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)
Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.