Tuesday, June 26, 2012

Dry Gobhi Manchurian............

When you stay away from home, friends become family. In fact, they become everything - neighbours, guides, mentors, relatives, and critics. You try to search for familiar relations in their faces, and someone looks like your sister, brother, or aunt. We have been in the US for more than 6 months now. Having never been away from home, it was tough for me to adjust at first. But then I started surviving with the help of so many friends staying nearby....

The apartment complex where we stay is home to many Indians as there are many Indians staying in our complex. These people work in the same organization, We all have become pretty close-knit families now. We spend some weekends playing UNO, going for badminton,watching swimming.attending events organized by our apt,smoothie parties or visiting each other. One such tradition that we have here is inviting people for dinner either to know them better, or cook something special for close friends, or treat farewell when they are going back to India.

Our dear friend V had invited us for dinner sometime back as she was going back to india and for her  marriage. She took loads of efforts and almost spent the entire day cooking. Amongst the plethora of dishes she had cooked, Gobi manchurian was one among them-her signature dish.Luckily, we liked this vegetable at the dinner party. So I whisked the recipe from her and made it at home.So also both of us are fan of chinese and I was eagerly waiting for the good recipe and finally we successfully made it!In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all classes of people but one which I made it... too resembled the one at restaurant...My husband praised me a lot !

Gobhi Manchurian also referred as Cauliflower Manchurian is a popular Indo-Chinese appetizer..Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation...This one is tantalizing starter in which cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce... It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal in a party. Try this absolutely delicious recipe...

Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and deep fried. It is then sauted in a spicy, sweet and tangy sauce. This is a dry version and served as appetizer.This popular street fare can be made with gravy also.  I have always wanted to try this dish but was looking for a perfect recipe. I got one from V and here I am sharing with you all...

So Here we Go!


2 cups cauliflower, cut into florets
Oil to deep fry

Step 1: For the batter:
5 tbsp maida /All purpose flour/ plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on heat level preferred)
1/4 tsp pepper powder
1 garlic clove, minced finely
A pinch of salt
About 1/4 cup water

Step 2: For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce (optional but recommended)
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding

1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.

Its done!Hmm...Yummy...Enjoy! I bet you will surely fall in love with this one! Trust me and try it!

Note: This recipe is for the dry version of gobi manchurian that's usually served as an appetizer or side-dish. You can add more water-cornflour mixture and make the sauce looser to serve with fried rice.

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