The best combination I love to have with Vegetable fried rice is Gobi Manchurian. It is a most famous Indo-Chinese gravy variety. Dry version of it can be served as starter. When ever I go to restaurants I usually have this as a starter or as a gravy.
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 2 nos
Ingredients:
Cauliflower florets - 1 cup (small cauliflower)
Ginger garlic paste - 1 teaspoon
Chilli powder - 2 teaspoon
All purpose flour/ Maida - 1/2 cup
Corn flour - 1/4 cup
Rice flour -1 tablespoon
Salt - to taste
For the sauce
Method:
1. Cut cauliflower into small florets and add it to boiling salt water for 5 minutes. Drain the water and wash the florets in running cold water and completely drain it.
2. Mix maida, cornflour, rice flour, salt, chilli powder, ginger garlic paste with little water to make a thick batter. The batter should coat the cauliflower, so it should not be too thin.
3. Dip the Gobi florets in the batter completely and deep fry them until outer layer is cooked. Allow the florets to cool off. Deep fry them again until it turns golden brown colour. This process helps in sustaining the crispness of florets.
4. Heat oil in a kadai and fry garlic, followed by chilli, onion, capsicum in high heat. Add spring onions green, chilli sauce, tomato sauce, soya sauce, sugar and needed salt.
5. Add fried gobi to it and toss well. This is dry version of manchurian.
6. To make gravy, mix 1 tablespoon of cornflour in 1 cup of water without lumps, add this to the above and cook till gravy consistency is achieved. Garnish with spring onions.
Tips:
1. To increase the taste of gravy sugar is added.
2. Adding cornflour will thicken the gravy much and gravy will become thick once cool off. So make sure to cook until semi gravy consistency.
Cooking Time: 20 mins
Serves: 2 nos
Ingredients:
Cauliflower florets - 1 cup (small cauliflower)
Ginger garlic paste - 1 teaspoon
Chilli powder - 2 teaspoon
All purpose flour/ Maida - 1/2 cup
Corn flour - 1/4 cup
Rice flour -1 tablespoon
Salt - to taste
For the sauce
Onion -1 (finely chopped)
Capsicum - 1/2 (finely chopped)
Red chilli sauce - 2 teaspoon
Oil - 2 tablespoon
Garlic - 20 nos (finely chopped)
Green chilli -1 (diagonally chopped)
Spring onion green - 3 tablespoon
Tomato Sauce - 3 tablespoon
Soya sauce - 1 tablespoon
Sugar - 1/2 teaspoon
For the Gravy:
Corn flour - 1 tablespoon
Water - 1 cup
Oil - 2 tablespoon
Garlic - 20 nos (finely chopped)
Green chilli -1 (diagonally chopped)
Spring onion green - 3 tablespoon
Tomato Sauce - 3 tablespoon
Soya sauce - 1 tablespoon
Sugar - 1/2 teaspoon
For the Gravy:
Corn flour - 1 tablespoon
Water - 1 cup
Method:
1. Cut cauliflower into small florets and add it to boiling salt water for 5 minutes. Drain the water and wash the florets in running cold water and completely drain it.
2. Mix maida, cornflour, rice flour, salt, chilli powder, ginger garlic paste with little water to make a thick batter. The batter should coat the cauliflower, so it should not be too thin.
3. Dip the Gobi florets in the batter completely and deep fry them until outer layer is cooked. Allow the florets to cool off. Deep fry them again until it turns golden brown colour. This process helps in sustaining the crispness of florets.
4. Heat oil in a kadai and fry garlic, followed by chilli, onion, capsicum in high heat. Add spring onions green, chilli sauce, tomato sauce, soya sauce, sugar and needed salt.
5. Add fried gobi to it and toss well. This is dry version of manchurian.
6. To make gravy, mix 1 tablespoon of cornflour in 1 cup of water without lumps, add this to the above and cook till gravy consistency is achieved. Garnish with spring onions.
Tips:
1. To increase the taste of gravy sugar is added.
2. Adding cornflour will thicken the gravy much and gravy will become thick once cool off. So make sure to cook until semi gravy consistency.
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