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Friday, February 7, 2014

Gobi Manchurian : A Mouth Watering Recipe

Dear Women of the House!!

I am going to illustrate the preparatory steps of 'Gobi Manchurian', a tasty and mouth watering recipe, in a simplified version.

Gobi Manchurian is an Indo-Chinese dish, very popular in India. Renowned as a starter recipe, Gobi Manchurian is spicy, delicious and appears dry or with a little gravy. Chinese style preparations are a favorite with Indians. The original preparation of these Chinese recipes has been altered to suit the taste of Indians. However the basic ingredient remains constant. For example, usage of cilantro leaves is a part of our Indian alteration. 

'Manchurian' has several variations - mixed vegetables, cauliflower/gobi, chicken or even lamb(minced) can be included. However gobi manchurian stands as the highly rated recipe owing to the distinguished taste and flavor.

Ingredients:

For the Sauce:

1 cup - chopped spring onion
2 teaspoon - chopped ginger
2 teaspoon - chopped garlic
1/2 tablespoon - chopped celery
1/4 or 1/2 teaspoon - soya sauce
2-3 tablespoon - oil
1 & 1/2 cups - water
Salt - as required

For the Batter:

1 medium - gobi
1 cup - maida
3 tablespoon - cornflour
1 teaspoon - ginger-garlic paste
1 teaspoon - soy sauce
1/2 teaspoon - black pepper powder
3/4 cup - water or veg stock
Oil
Salt - to taste

Method:

Chop the gobi into medium sized or big florets. Boil water with salt and keep the florets in the salted water for 15-20 minutes. Drain and dry on a clean cloth.

The batter:

Mix all the ingredients listed for the batter except for cauliflower.

Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.

Remove the extra oil.

The Sauce:

In the remaining oil, add chopped spring onions and stir fry till the onions turn transparent. Add the remaining ginger, garlic celeray and green chillies and fry for a minute. Now ad the soy sauce, black pepper and salt. Add 1 & 1/2 cups of water and bring it to a boil.

Add one tablespoon cornflour to 1/4 cup water and dissolve well. Make sure there are no lumps.

Gradually add the corn flour paste to the gravy and stir contiuously. Keep on stirring the gravy while adding the cornflour paste.

Simmer for two to three minutes till the sauce becomes thick and the corn flour gets cooked.

Add the fried florets and stir. Simmer for a minute.

Garnish the dish with the spring onions and serve with noodles or rice.

Your comments are anticipated ....
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