Gobi Manchurian
INGREDIENTS:
1
medium. cauliflower clean and broken into big florettes.
1
small bunch spring onoin finely chopped
2
tsp. ginger finely chopped
1
tsp. garlic finely chopped
1/4
cup plain flour
3
tbsp. cornflour
1/4
tsp. red chilli powder
2
red chillies, dry
3
tbsp. oil
1
1/2 cups water
1
tbsp. milk
METHOD:
Boil
the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has
been added.
Drain
and pat dry on a clean cloth.
Make
thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger
and garlic and red chilli
powder
and salt to taste.
Dip
the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In
the remaining oil, add remaining ginger, garlic and crushed red chilli and fry
for a minute.
Add
the salt and spring onions.
Stir
fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add
1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually
add to the gravy and stir continuously till it resumes boiling.
Boil
till the gravy becomes transparent. Add florettes and soya sauce.
Boil
for two more minutes and remove.
Serve
hot with noodles or rice.
Variations:
Dry
manchurian can be made by omitting the gravy.
Make
florettes as above and instead of adding water as above, add fried florettes,
spring onions and soya sause.
Sprinkle
1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve
piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same
procedure for veg. manchurian (with gravy or dry), but instead of using only
cauliflower, use finely
chopped
minced vegetables and
bind
with some cornflour or bread crumbs and make small lumps the size of a pingpong
ball.
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