Never ventured into Chinese except for noodles. I have tried Veg momo once, but never got to do it later. Might be I should try it once again. Anyways few days back I tried Veg fried rice and along with it I made Gobi Manchurian recipe. Well, It turned out reasonably well. As usual I deviated from the original recipes found on net. But the outcome was decent still. So opted to bookmark the recipe end of it.
Recipe:
One full Cauliflower florets
Maggie tomato sauce
Onion - 1 large sized finely chopped.
Spring onion - Three to four full bulbs and leaves separately chopped
Black Soy Sauce - Two spoonful
Ginger - one inch piece crushed to paste
Sugar to taste ( 1 to 2 spoonful would work)
Pepper powder ( 1 Spoonful)
Salt as required
Dipping for Cauliflower:
Maida - 0.5 Cup
Corn flour - 2 spoonful.
Cooking soda - a pinch ( this is very important to optimize oil absorption while deep frying, else florets can absorb too much oil)
Salt - A pinch to taste
Mix all the above with enough water to make a thick batter with pouring consistency. Batter should not be watery. It should be thick enough to coat and stick to the florets well. Now dip all the florets in the flour and keep them aside for 0.5 hour. If the batter is not enough make few more quantity as required.
Way to go:
Recipe:
One full Cauliflower florets
Maggie tomato sauce
Onion - 1 large sized finely chopped.
Spring onion - Three to four full bulbs and leaves separately chopped
Black Soy Sauce - Two spoonful
Ginger - one inch piece crushed to paste
Sugar to taste ( 1 to 2 spoonful would work)
Pepper powder ( 1 Spoonful)
Salt as required
Dipping for Cauliflower:
Maida - 0.5 Cup
Corn flour - 2 spoonful.
Cooking soda - a pinch ( this is very important to optimize oil absorption while deep frying, else florets can absorb too much oil)
Salt - A pinch to taste
Mix all the above with enough water to make a thick batter with pouring consistency. Batter should not be watery. It should be thick enough to coat and stick to the florets well. Now dip all the florets in the flour and keep them aside for 0.5 hour. If the batter is not enough make few more quantity as required.
Way to go:
- Heat a kadai with three spoons of oil and heat in medium low heat.
- When oil is hot, add the ginger paste and saute them till their rawness is removed.
- Now add the chopped onions and spring onions white part, saute until they are transparent.
- Now add the black pepper, sugar, salt and mix well.
- Now add 0.5 cup of maggi or kissan tomato sauce and mix well.
- Now pour in the two spoons of Soy sauce as well. Cook for two to three minutes and turn off the heat.
- Now you are done with Manchurian sauce.
- Now take another Kadai with oil deep enough to deep fry the florets. Once the oil is hot enough to fry, add the florets in batches and fry them deep to brown crispy. Once they are done, pull them out, drain them off oil, and place them on a white tissue so the excess oil is removed.
- Once all florets are fried, add them to the manchurian sauce, and finally add the chopped spring onion green leaves, mix well and cook in medium heat for a minute and serve hot.
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