Skip to main content

Gobi Manchurian/Cauliflower manchurian

I have been real busy these days and hardly having time to do anything. This weekend is kind of laid back weekend for me after a long while. So I thought of sharing one of my favorite snacks with y'all.

Personally I do not like cauliflower and the only dish I can eat with cauliflower is gobi manchurian, the best street food I have ever fell in love with, after Pani poori. It is a fusion dish which hits you on different notes - spicy, tangy, sour, sweet and garlicy ....ummmm ..my mouth started watering just writing the description.
Here is the recipe for tasty Gobi Manchurian in 1..2..3... steps :).. I have to warn you that this dish need time for prepping but at the end it is worth it. Give it a try and I bet you will fall in love with this dish....

Ingredients

1 small cauliflower broken down into small florets (around 3 to 4 cups of florets)
2 tsp ginger garlic paste
1 tsp red chili powder
3/4 cup all purpose flour
1/2 cup corn flour or corn starch
Salt for taste
Oil for deep frying
Orange food color (Optional)

For Sauce

1 medium onion chopped real fine
4 green chillies slit length wise
6 ginger cloves chopped real fine
1 tbsp ginger garlic paste
11/2 tbsp chilli sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tsp corn flour
1/2 tsp black pepper
small bunch of coriander leaves chopped real fine
1 tbsp oil (preferably sesame oil)

Method

Fill a large pot with water and bring the water to a boil. Turn off the heat and add generous pinch of salt. Throw in the cauliflower florets into the water and let stand for 15 minutes. Drain the water and set the cauliflower florets aside.
 Take the ginger garlic paste, red chili powder, all purpose flour, corn flour, food color and salt in a bowl. Adding water, prepare medium thick batter (thick enough to have a light coating on the cauliflower florets). Line a plate with paper towels and keep aside.
In a heavy bottom pan or kadai heat oil for frying.
Once the oil is hot enough for frying, dip the cauli florets one by one in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
Drain the fried cauliflower florets on the paper towels and set aside.
In another bowl add in the corn flour and a tbsp of water to make the corn slurry. Set aside.
In a bowl mix tomato ketchup, soy sauce, black pepper, red chilli sauce and set aside. Heat oil in a pan. Add minced garlic and green chillies. Fry for couple of seconds. Add the onion and let it sweat for couple of minutes. Add in the ginger garlic paste and fry for two minutes. Add in the sauce mixture, mix well and cook for 2 to 3 minutes.
Add in the corn flour mixture and let the sauce thicken(about 5 minutes). Add in minced coriander leaves. Now turn the heat to high, add in the fried cauliflower florets and toss as fast as you can, so that the sauces will stick to the cauliflower florets. Transfer gobi manchurian to a serving platter and sprinkle some coriander leaves on the top.

Note

You can substitute coriander leaves with green onions. Chop the white part of the green onions and fry with the onions. Use the green part for garnish.




Comments

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Baklava

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m