Friday, February 19, 2010

gobi manchurian

Gobi manchurian is my favorourite dish in chinese cusine specially if its crispy,i ususally feel its very time consuming to make this recipe at home and so why not better go to some hotel and have it :) but when i first time tasted gobi manchurian at one of my best friend's place who stays right on top of my apartment in bangalore i was highly impressed by her cooking,she is a lady who never gets bored of cooking and is so passionate about cooking that even at my home or rather any of our frends house she will directly barge into kitchen and start helping us with our cooking and giving new ideas,i really learnt a lot from her and her parties are just super faboulous which cannot be missed as the whole cooking preparation is done by herself and the varieties she keep cannot be  over seen ,even if there are around 25-50 ppl together at her party she will easily handle all and impress each and everyone by her culinary skills,this recipe is one of her recipes which i have taken from her and now i stick to this whenever im making gobi manchurian ,though i have made some variation in it according to my family tastes.

ingredients :
3 cups cauliflower florets
1 cup cornflour
1/2 cup maida (plain flour)
2 tbsp soya sauce
2 tbsp chilli sauce
2 tbsp tomato ketch up
3-4 green chillies finely chopped
2 tbsp finely chopped or grated garlic
2 tbsp grated ginger
sugar to taste
salt to taste
2 tsp red chilli pwd
1 tsp black pepper pwd
1 small onion finely chopped
1 cup chopped spring onions
1/2 cup finely chopped capsicum
method :
wash and par boil cauliflower florets ( dont over cook it ).mix maida and cornflour adding ltl water to make a smooth paste.add half the measurements of sauces,half the measurements of ginger ,garlic,green chillies,salt,ltl sugar,1tsp red chilli pwd,pepper pwd and make a thick paste/batter.add in the cauliflower florets and mix well so that all the florets should coat the thick batter.deep fry the coated florets in medium flame till crisp ,drain on a paper napkin and keep aside.heat oil in a wok ,on the high flame add leftover greenchillies,ginger,garlic.fry capsicum,onions and spring onions keeping the flame high,add all the sauces,sugar,salt,red chilli pwd,leftover paste and fried cauliflower (gobi).mix well ,garnish with spring onions and corriander leaves and serve immediately.

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