Sunday, March 22, 2009

Gobi Manchurian

Fusion cooking at its best is what Indo Chinese food is. You get the best of the world’s 2 most tastiest and oldest cuisines. Dishes like the Gobi Manchurian, Hot and Sour Soup, the Hakka noodles, American Chopsuey, ofcourse the Fried Rice and a few others are all eternal favorites. With the right ingredients, these wonderful dishes are a breeze to make too. Today I chose to make Gobi Manchurian for a weekend with friends and all I can say is it was yummylicious!!! Here’s the recipe.



Cauliflower - 1 Big
1 med onion, cut into big pieces.
1 small bunch green onions, chopped
8-10 green chillies, finely minced
1/2 tsp ginger garlic paste
2 tbsp soya sauce
2 tbsp tomato ketchup
4 tbsp Maggi Hot and sweet tomato sauce

For the batter:

Maida - 1 cup
Corn flour - 1/2 cup
Ginger garlic paste - 2 tsp
Red chilli powder - 1tsp
salt to taste


Wash the cauliflower and separate or cut the florettes into bite sized pieces.
Boil water and put the florettes into the boiling water for a 3-4 mins.
Take it out and rinse immediately in cold water to prevent further cooking.

Make a medium consistency (Dosa flour consistency) batter with all the above mentioned ingredients.
Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp.
Remove into kitchen tissues or any absorbent paper to drain the excess oil.

Heat 2 tbsp oil on high.
Add onion and saute for 2-3 mins.
Add ginger garlic paste.
Add soya sauce, tomato ketchup and tomato sauce.
Add the fried florettes and mix to uniformly coat the sauce.
Finally add the chopped green onions and green chillies and switch off heat.
Serve piping hot.


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