Most famous and common starters among Indians is Gobi Manchurian. It's been so long I have tasted this recipe. It was so surprise when barer said, we have good all time starter Gobi Manchurian in our restaurant and our chef prepares well, in no minute we ordered it. Yup in Germany hardly we can taste fancy Indian starters and soup.
I myself have done this many time in India, but never before here. This Newyear (2019) was a good start with home made Gobi manchurian. I remember my college days with my dad. Whenever I ask Fried rice or cashew pulao, he gets me along with Gobi manchurian. How tasty I do cook, still what ever my father got for me is special and tasty :), enriched with all his love.
Preparation time: 20 mins
Cooking time: 20 mins
Serves : 4 nos
Cuisine: Indo- chinese
Ingredients:
For Gobi Manchurian:
Cauliflower florets - 1 cup
Pepper - 2 teaspoon
Salt - to taste
Cornflour - 3 table spoon + 1 teaspoon
Maida - 3 table spoon +1/2 teaspoon
Water - to mix
Oil to Fry
For Gravy:
Oil - 2 tablespoon
Spring onion chopped - 2 tablespoon
Green chilli chopped - 2 teaspoon
Garlic chopped - 4 teaspoon
Ginger chopped - 2 teaspoon
Capsicum chopped - 2 tablespoon
Onion - 1 finely chopped
Soya sauce - 3 teaspoon
Chilli sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Sugar - 1/2 teaspoon
Pepper - 1 teaspoon
Cornflour - 2 teaspoon
Salt to taste
All ingredients for gravy should be finely chopped.
Preparation Method:
1. Cut cauliflower into small florets. Boil water with little salt in a pan. To the boiled water, add cauliflower florets for one minute, par boil, strain and keep aside.
2. In a mixing bowl, add corn flour and maida 3 tablespoon, salt, pepper and needed water to make thick batter (bajji consistency).
3. Add cauliflower florets to this mix and stir well to ensure the batter is coated well to each florets. Now add 1/2 teaspoon of maida and cornflour to it and mix well.
4. Heat oil in pan and fry cauliflower florets, batch by batch. Allow the florets to cool down and deep fry again in very hot oil and keep aside.It helps florets to be crispy and oil free.
5. In a separate sauce pan, heat 2 tablespoon of oil for preparing gravy.
6. Add finely chopped garlic. Saute it until it turns golden brown.
7. Add green chillies, onion, ginger one by one and saute all until onion turn transparent.
8. Finally add capsicum and saute it. All vegetables will turn crispy once sauted. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.
9. Add pinch of salt and sugar to the gravy.
10. In a small bowl prepare cornflour paste by mixing cornflour and water to thin consistency. Add this cornflour mixture to gravy and stir well in low flame.
11. Once the gravy thickens, add the fried florets into gravy and mix it, such that all florets are coated well with gravy.
12. Now Finally add chopped spring onion and mix it.
13. Serve it in a platter as starter.
Tips:
1. Ensure florets are deep fried twice to maintain crispy and oil free.
2. Use only thick soya sauce. Since soya sauce is added, ensure salt is added less in gravy.
I myself have done this many time in India, but never before here. This Newyear (2019) was a good start with home made Gobi manchurian. I remember my college days with my dad. Whenever I ask Fried rice or cashew pulao, he gets me along with Gobi manchurian. How tasty I do cook, still what ever my father got for me is special and tasty :), enriched with all his love.
Cooking time: 20 mins
Serves : 4 nos
Cuisine: Indo- chinese
Ingredients:
For Gobi Manchurian:
Cauliflower florets - 1 cup
Pepper - 2 teaspoon
Salt - to taste
Cornflour - 3 table spoon + 1 teaspoon
Maida - 3 table spoon +1/2 teaspoon
Water - to mix
Oil to Fry
For Gravy:
Oil - 2 tablespoon
Spring onion chopped - 2 tablespoon
Green chilli chopped - 2 teaspoon
Garlic chopped - 4 teaspoon
Ginger chopped - 2 teaspoon
Capsicum chopped - 2 tablespoon
Onion - 1 finely chopped
Soya sauce - 3 teaspoon
Chilli sauce - 2 teaspoon
Tomato sauce - 3 teaspoon
Sugar - 1/2 teaspoon
Pepper - 1 teaspoon
Cornflour - 2 teaspoon
Salt to taste
All ingredients for gravy should be finely chopped.
Preparation Method:
1. Cut cauliflower into small florets. Boil water with little salt in a pan. To the boiled water, add cauliflower florets for one minute, par boil, strain and keep aside.
2. In a mixing bowl, add corn flour and maida 3 tablespoon, salt, pepper and needed water to make thick batter (bajji consistency).
3. Add cauliflower florets to this mix and stir well to ensure the batter is coated well to each florets. Now add 1/2 teaspoon of maida and cornflour to it and mix well.
4. Heat oil in pan and fry cauliflower florets, batch by batch. Allow the florets to cool down and deep fry again in very hot oil and keep aside.It helps florets to be crispy and oil free.
5. In a separate sauce pan, heat 2 tablespoon of oil for preparing gravy.
6. Add finely chopped garlic. Saute it until it turns golden brown.
7. Add green chillies, onion, ginger one by one and saute all until onion turn transparent.
8. Finally add capsicum and saute it. All vegetables will turn crispy once sauted. Now add soya sauce, chilli sauce, tomato sauce, pepper and mix well.
9. Add pinch of salt and sugar to the gravy.
10. In a small bowl prepare cornflour paste by mixing cornflour and water to thin consistency. Add this cornflour mixture to gravy and stir well in low flame.
11. Once the gravy thickens, add the fried florets into gravy and mix it, such that all florets are coated well with gravy.
12. Now Finally add chopped spring onion and mix it.
13. Serve it in a platter as starter.
Tips:
1. Ensure florets are deep fried twice to maintain crispy and oil free.
2. Use only thick soya sauce. Since soya sauce is added, ensure salt is added less in gravy.
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