Gobi Manchurian
SERVES-2
INGREDIENTS
For blanching the florets
Cauliflower florets- 3 cups
Turmeric powder/haldi/manjal- 1/4 tsp
Water 4-5 cups
For marination of florets
Salt to taste
Pepper powder- 1 tsp
Soya sauce-1 tsp
Ginger garlic paste-1/2 tsp
Maida /all purpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp
For the sauce
Oil-1/2 tbsp
Garlic- I TBSP
Green chilly-1 TBSP
INGREDIENTS
For blanching the florets
Cauliflower florets- 3 cups
Turmeric powder/haldi/manjal- 1/4 tsp
Water 4-5 cups
For marination of florets
Salt to taste
Pepper powder- 1 tsp
Soya sauce-1 tsp
Ginger garlic paste-1/2 tsp
Maida /all purpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp
For the sauce
Oil-1/2 tbsp
Garlic- I TBSP
Green chilly-1 TBSP
Celery chopped- 1 to 2 tbsp
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)
Onion- 1 cup
Capsicum/bell peppers- 1 cup
Salt to taste
Sugar-1 tsp
Tomato ketch up-1 tbsp
Chilli tomato sauce- 1 tbsp(or you can use red chilly sauce/paste)
Soy sauce-1 tbsp
Water-3 tbsp
For corn flour slurry
Corn flour-1 tbsp
Water- 2 tbsp
Method
1.First separate the florets. Now take a large bowl add in hot water along with salt and turmeric powder. Add the florets.Close it with a lid and let it remain on the desk for about 15- 20 minutes, after that drain them and add them into a mixing bowl.
2.Now add all the ingredients mentioned under the label "for the marination of the florets" into the mixing bowl.Mix well.Keep aside for 15- 30 minutes.
3.Meanwhile we can make ready all the ingredients needed for sauce
4.Finely chop the green chillies , garlic,celery and spring onions,whereas chop the onions and capsicum into large chunks or square pieces.Make the corn flour slurry too.For that take a small bowl add in 1 tbsp corn flour and 2 tbsp of water.Mix them up and our slurry is ready.
5.Now we can mix all the 3 sauces + the corn flour slurry and keep ready the sauce mix too.
6.By this time it will be almost 10 - 15 minutes.Now deep fry the florets to golden brown.Drain them on to a paper towel so that it will absorb excess oil.Now the florets are ready too.
7.Lets make the sauce.
8.For that heat half a tablespoon of oil in a pan once its hot add in the finely chopped garlic, celery ,green chillies. Saute for a minute.
Note:If making for children avoid the chillies.
:you can also add finely chopped ginger at this stage.
9.Now add in the spring onions,onions and capsicum.
10.Now sprinkle salt and sugar.mix well.As we don't want to loose the crunchiness of onions and bell peppers we don't have to cook them for long.So just saute them for few seconds.
11.Immediately add the sauce mix.Mix all the ingredients well.Bring it to a boil.
12.Once it starts bubbling add in the fried florets .Mix mix and mix..
13.Do a taste test.Be careful while adding salt as all our sauces contain salt.Feel free to adjust the sauces according to the taste of your family.If you are in need of gravy then just increase the amount of sauces and water accordingly.
14.Garnish it with remaining spring onion rings.Our yummy Gobi Manchurian is ready to serve.
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)
Onion- 1 cup
Capsicum/bell peppers- 1 cup
Salt to taste
Sugar-1 tsp
Tomato ketch up-1 tbsp
Chilli tomato sauce- 1 tbsp(or you can use red chilly sauce/paste)
Soy sauce-1 tbsp
Water-3 tbsp
For corn flour slurry
Corn flour-1 tbsp
Water- 2 tbsp
Method
1.First separate the florets. Now take a large bowl add in hot water along with salt and turmeric powder. Add the florets.Close it with a lid and let it remain on the desk for about 15- 20 minutes, after that drain them and add them into a mixing bowl.
2.Now add all the ingredients mentioned under the label "for the marination of the florets" into the mixing bowl.Mix well.Keep aside for 15- 30 minutes.
 |
| MARINATED FLORETS |
3.Meanwhile we can make ready all the ingredients needed for sauce
4.Finely chop the green chillies , garlic,celery and spring onions,whereas chop the onions and capsicum into large chunks or square pieces.Make the corn flour slurry too.For that take a small bowl add in 1 tbsp corn flour and 2 tbsp of water.Mix them up and our slurry is ready.
 |
| CHOPPED VEGGIES |
5.Now we can mix all the 3 sauces + the corn flour slurry and keep ready the sauce mix too.
 |
| SAUCE MIX+CORN FLOUR SLURRY |
6.By this time it will be almost 10 - 15 minutes.Now deep fry the florets to golden brown.Drain them on to a paper towel so that it will absorb excess oil.Now the florets are ready too.
 |
| DEEP FRIED FLORETS |
7.Lets make the sauce.
8.For that heat half a tablespoon of oil in a pan once its hot add in the finely chopped garlic, celery ,green chillies. Saute for a minute.
Note:If making for children avoid the chillies.
:you can also add finely chopped ginger at this stage.
 |
| INTO THE HOT OIL CHOPPED GARLIC AND CHILLIES |
9.Now add in the spring onions,onions and capsicum.
 |
| ADD IN THE CHOPPED ONIONS ,SPRING ONIONS AND BELL PEPPERS. |
10.Now sprinkle salt and sugar.mix well.As we don't want to loose the crunchiness of onions and bell peppers we don't have to cook them for long.So just saute them for few seconds.
11.Immediately add the sauce mix.Mix all the ingredients well.Bring it to a boil.
 |
| SAUCE MIX IS ADDED |
12.Once it starts bubbling add in the fried florets .Mix mix and mix..
 |
| FLORETS ARE ADDED |
14.Garnish it with remaining spring onion rings.Our yummy Gobi Manchurian is ready to serve.
 |
| PORATA SERVED WITH GOBI MANCHURIAN |
No comments:
Post a Comment