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Monday, 9 February 2015

Gobi Manchurian

                                                       Gobi Manchurian

hi guys .Hope all of you are doing well and enjoying your life at its best.Today finally I am going to share with you my top favorite dish and  my way of making this recipe.I cherish this dish at any time of the day.Hope you guys will like it too.
      
        
SERVES-2                                                         
Gobi Manchurian


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
Garlic paste-1/2 tsp

Maida /allpurpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp

For the sauce

Oil-1/2 tbsp
Garlic- I TBSP
Green chilly1 TBSP
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)

Onion/pyaaz/savala- 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)
Soya 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 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  together 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,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.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
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.

15.Our yummy Gobi Manchurian is ready to serve.
                  


GOBI MANCHURIAN




I SERVED IT WITH INDIAN LAYERED FLAT BREAD / KERALA POROTA

PORATA SERVED WITH GOBI MANCHURIAN
For the recipe of Kerala porotta use the link below:
http://manjuvinodzkitchen.blogspot.in/2015/02/kerala-porotta-layered-indian-bread.html

variations



IDLI (STEAMED RICE & BLACK GRAM DUMPLING)MANCHURIAN

VEGETABLE MANCHURIAN
WHAT IS UR FAVORITE DISH GUYS,,?ANXIOUSLY WAITING TO HEAR FROM U THROUGH THE COMMENTS BELOW..
HAPPY COOKING..!











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