Tuesday, May 18, 2010

Gobhi Manchurian

This is one of those Indo-chinese dishes whose even thoughts makes you go to dream land. I think now even thela-walas keep them in India. I have made it many many times at home now. It goes best with Hakka-noodles or Indian style Chow-mein.

1/2-3/4th cauliflower
1/2 cup all purpose flour
2-3 tbsp corn starch
1/2 tsp black pepper
salt to taste
Oil to fry

2 tbsp oil
minced garlic 1.5 tbsp
1 onion cut in small pieces
3-4 green chillies cut in pieces
2 tbsp soya sauce
1 tbsp white vinegar
salt to taste
1 tsp chilli sauce
2 tbsp tomato-chilli ketch up
1 tbsp corn starch mixed in 3 tbsp water

Heat oil in a pan. Cut cauliflower in small florets. Mix all purpose flour, corn starch, salt pepper in water to a kind of thick consistency. Dip cauliflower florets
in this mixture and fry. After frying keep them in oven at 300 F so that they don't loose their crispiness. Corn starch is what brings the crispiness.

In a pan, put 2 tbsp oil. Add minced garlic, chilli and onion. Saute them for 2 minutes. Add ketch up, soya sauce, vinegar and chilli sauce. Add corn starch mix in it.
Add salt and put fried florets just taken out from oven. Stir it well. Let it cook for 1-2 more minutes and serve with chow-mein.

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