AnY Takers 4 Me? I m d bigest flower afterall. ...Gobi Manchurian
MMmmmmm.... isn’t dat the reaction of many of u dear readers..... Cooking restaurant style food at home has its own advantages. You will get to eat tasty treats at home... our all time fav. Appetizer...Gobi Manchurian... Marinated cauliflower florets are deep fried & are tosses with spices & sauces.....
Cauliflower florets of one medium size cauliflower
Corn starch – ½ cup
Maida – 1 cup
Ginger - garlic paste – 1 tbsp
Onions - 2 nos cut in cubes
Capsicum - 1 nos thickly sliced (optional)
Grated ginger -1tblsp
Chopped garlic- 1tblsp
Green chilly slit- 2 nos
Red Chilli powder - 1 tsp
Black pepper -1 tsp
Corn flour- 1 tblsp
Soya sauce - 2 tbsp
Tomato ketchup - 1 tblsp
Chilli sauce- 1tblsp
Ajinomoto a pinch
Oil for deep frying
Chopped coriander leaves
Chopped Spring onion for garnishing
Take the cauliflower florets in a bowl. Add salt, chilli powder, black pepper to it. Mix well & keep aside for 20-30 mins.
Make a thick batter with water, maida, salt, Corn flour, Chilli powder, Ginger-garlic paste, Soya sauce & Ajinomoto. The batter should be like dosa batter consistency otherwise the batter will not coat properly on the cauliflower florets. Mix the cauliflower with the batter & keep aside.
By that time heat oil in a kadai for frying. Put the florets one by one in hot oil & fry them till they turns to golden brown & crisp. Remove in to an absorbent paper to drain excess oil.
In a pan heat oil on high flame, fry onions along with grated ginger-garlic, green chillies for a min. Add capsicum & fry for 2-3 min on a medium flame. In a small bowl mix tomato ketchup, vinegar, soya sauce & chilli sauce. Add fried cauliflower florets. Mix well. Then add mix sauce to it and stir properly. In a bowl add corn flour with 2 tblsp of water & mix well to avoid lumps.Then add the mix to the cauliflower & stir well so that the pieces will be well coated. Add black pepper powder, check the salt, toss it well for another 2-3 min till done.
Garnish with chopped coriander leaves & chopped spring onions. Serve piping hot.