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Our Recipes
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Gobi Manchurian |
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INGREDIENTS: |
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1 medium.
cauliflower clean and broken into big florettes.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
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METHOD: |
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Boil the florettes for 3-4 minutes in plenty of
water, to which a tbsp. of milk has been added. Drain and pat dry
on a clean cloth. Make thin batter out of flour and 2 tbsp.
cornflour, adding 1/4 tsp. each of ginger and garlic and red chili
powder and salt to taste. Dip the florettes in the batter one by
one and deep fry in hot oil. Keep aside. In the remaining oil, add
remaining ginger, garlic and crushed red chili and fry for a
minute.
Add the salt and spring onions. Stir fry for a
minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp.
cornflour to 1/4 cup water and dissolve well. Gradually add to the
gravy and stir continuously till it resumes boiling. Boil till the
gravy becomes transparent. Add florettes and soya sauce. Boil for
two more minutes and remove. Serve hot with noodles or rice.
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Variations: |
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Dry manchurian can
be made by omitting the gravy. Make florettes as above and instead
of adding water as above, add fried florettes, spring onions and
soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes
and stirfry for 2 minutes. Serve piping hot with toothpicks or
miniforks and chiligarlic sauce or tomato sauce. Same procedure
for veg. manchurian (with gravy or dry), but instead of using only
cauliflower, use finely chopped minced vegetables and bind with
some cornflour or bread crumbs and make small lumps the size of a
pingpong ball.
Fry as above and proceed as above.
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Making
time: 45 minutes
Makes for: 6
Shelf life: Best fresh |
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