Thursday, June 12, 2014

Lip smacking tangy tasty GOBI MANCHURIAN

A big Hiiiiiiiiiiiii  to all my dear blogger friends.  Again, have returned back to the blogging world with a wonderful restaurant style "Gobi Manchurian" recipe.  As I was browsing for a good Manchurian recipe in Youtube, I got hooked on to Salonica of 'Ready, Steady Eat". This recipe is fool proof and a perfect replica of the finest restaurants who boasts of their special authentic Gobi Manchurian in their menu.  I have prepared this many times, the pics I share here are with a combo of Manchurian & Fried Rice and Manchurian & Hakka Noodles.   I loved both the combos and were instant hits among my family and friends. 

Thanks to Salonica and her wonderful recipe.
Here is the link if you want to watch her live, else please follow the recipe below :

 Ingredients (1)
Cauli flower florets
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Chilly powder 1/2 tsp

Ingredients (2) Batter
Corn flour 1/4 cup
All Purpose flour 1/2 cup
Rice flour 1 tbsp
Water 3/4 cup

Ingredients (3) Sauce
Oil 1 tbsp
Onion one finely chopped
Garlic one tsp minced
Adrak two tsp minced
Green chilly paste 1,tbsp
Tomato sauce 1/4 cup
Red Chilly or hot sauce 1/2 tsp
Soya sauce 2 tbsp
Vinegar 1/2 tsp
Sugar 1/2 tsp
Spring onion garnish

Ingredients (4) For gravy
Corn flour 1 tbsp
Water 1 cup
Spring onion garnish

Marinate cauliflower florets with ginger paste, garlic paste, chilly powder, salt and mix well. Now add florets, mix well  and let it sit for fifteen minutes.

Make batter with corn flour, all purpose flour and rice flour. Mix well. Now add pepper powder and little salt. Add water and bring the flour mix to a coating consistency without any lumps, not too watery.  Then, pour this mix to the marinated cauli florets. Mix well with hand that all the florets are coated well. Deep fry these in oil to golden color and drain. Keep aside.

In kadai, heat oil and add onions,  now add ginger, garlic and green chilly paste. Sauté till it changes color. Once it changes color, add tomato sauce and chilly sauce. Then add soya sauce, sugar and vinegar. Now put the cauliflorets and little salt.

To make it as gravy, mix the corn flour with one cup water and mix well without lumps. Mix the cauliflorets  and check for salt.

This dish goes well as a Starter and also a side dish.

Enjoy !!!!!!!!
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