Monday, January 24, 2011

Gobi Manchurian Dry - My version

Here's my version of gobi manchurian, that I tend to make often during these cold and chilly evenings. What else can beat this cold winter other than hot and spicy food :)
Gobi Manchurian has always been a nightmare to me and I have failed miserably many times in the past. But the following measurements, took out from a local magazine works well for me and nowadays I make it in a jiffy.
This is a easy to make dish if you have all the sauces ready at home. Try to use the light soy sauce and a hot variety of chilli sauce. I used the malaysian hot sauce - sambal olek, really spicy. Spring onion is a must as it adds a nice flavour to the dish.

For frying:
1 medium cauliflower cut into florets.
1 tsp soy sauce
1 tsp chilli sauce
salt as per need
1/ 2 cup All Purpose/Maida flour
1/2 cup Corn flour
One handful of Riceflour

For the sauce:
1/2 cup of onion thinly sliced
1/4 cup of capsicum thinly sliced (optional)
1 green chilly, chopped 
1/2 cup chopped spring onions
1 tablespoon chopped garlic
1 tablespoon chopped ginger

1 tablespoon soy sauce
1 tsp Chilli sauce
1 tablespoon tomato ketchup ( or ) 1 tablespoon tomato paste +1/2 tsp sugar
a pinch of red colour (optional)

Wash and cook the florets in microwave for about 4 mins. Drain and cool in a colander.
The above step helps to reduce the cooking time in oil. But its optional, you can also fry them directly.
Marinate the cauliflower with soysauce, chillisauce and salt for about 10 mins.
Heat oil in a frying pan.
Just when you are ready to fry, toss all the flour into the marinated florets. Mix well to coat.
Drop the florets in the oil and fry till crisp. Drain on a paper towel and keep aside.

Heat a pan with 2 tablespoon of oil.
Add the ginger, garlic, onion , green chilli and saute on high heat.
Now add the soy sauce, chilli sauce, salt, tomato ketchup and the red food colour and mix well .
Now toss in the fried cauliflower and the chopped spring onions, stir well to coat.
Serve hot .

Do not mix the flours well before frying, as it tends to get soggy by the time you finish frying. Just add them when you are all set for frying. 
Make sure there's no water in the cauliflower mixture before adding the flours.
Add some more corn flour if gets soggy.
Since the soy sauce has it own salt, make sure to add very little salt while sauting the veggies.

We are going on a short vacation to Spain middle of this week, So this space is going to be silent for another week, See you all after that :)


Chitra said...

mouth-watering recipe. Thank you.

Swathi said...

Your version of gobi Manchurian looks delicious.

Sharmilee! :) said...

My fav anytime sounds and looks yum

Balakrishna Saraswathy said...

Wow looks mouth-watering and kids will definitely enjoy them:)

Prathibha said...

Love it..absolutely looks yumm..

PriyaVaasu said...

Delicious!!! Feel like grabbing some from the pic!!!!
Enjoy your vacation!!!!

Priya said...

Love this delicious dry gobi manchurians, a prefect appetiziers..

Gayathri Kumar said...

Very yummy manchurian..

Kairali sisters said...

Lovely gobi manchurian dry..Adding rice flour is a great twist...

Sharmi said...

I wish I could grab that plate!

Cilantro said...

Looks delicious! Enjoy and have a happy trip!

Apu said...

Gobi looks yummy!!

Premalatha Aravindhan said...

My all time fav,luks delicious!

Torviewtoronto said...

these look delicious

aipi said...

My all time favorite, I could eat a whole plateful..looks soooo delicious :)

US Masala

Chitra said...


Torviewtoronto said...

delicious a favourite looks good

divya said...

Looks delicious and love the color you got there. firs time here,lovely blog i love to follow u..

restaurant in Delhi said...

by watching pic getting water in mouth...Its a very tasty recipe included rice flour having crispy...

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