Gobhi(Cauliflower) manchurian, a chinese dish which is now adapted in India and embraced with whole heart in every part of the country. Everyone eats and make it in their own way. We can use the same manchurian gravy with many different things like mushrooms, mix vegetable etc.
This serves as a very good starter in any party, or a meal if served with fried rice/chowmein etc. It is a super simple, quick and easy recipe to make and win the hearts of your guests.
Enjoy making these. Please leave any suggestions or comments you might have down below. Happy cooking everyone!!!!!
Ingredients:
2 tbsp all purpose flour
2 tbsp corn flour/corn starch
1 cup water
6-7 florets of cauliflower - washed and patted dried
1/4 cup chopped green onions - stem and leaves separated
1 tsp ginger paste
1 tsp garlic paste
1 tbsp soy sauce
1 tsp green chili sauce
1 tsp white vinegar
1 tbsp ketchup
salt to taste
crushed black pepper to taste
oil for frying + 1 tbsp oil
Recipe:
1. In a mixing bowl, add all purpose flour, corn flour, salt and pepper to taste. Add water slowly and mix the mixture until no lumps remained. It should be thick pouring consistency like pancake batter.
2. In a deep pan, add oil for frying. Heat the oil over medium heat. On other hand, add cauliflower florets in the batter and coat every single floret properly.
3. Once oil is hot, add the coated florets in the oil. Fry them over medium heat, as we want them to cook from inside too.
Note: Do not cook them over high heat as it may cause florets to get browned from outside and raw from inside. We want them to get cooked from inside and just get a very slight brown from outside.
4. Once cooked, take them out in a plate lined with paper towel.
5. In another pan or wok, add 1 tbsp oil and heat it over medium heat. Once hot, add ginger-garlic paste and fry them until cooked for a minute.
6. At this point, add green onion stems to it. Saute this for a minute.
7. After a minute, add soy sauce, green chili sauce, ketchup and vinegar. Cook the sauces for 30 seconds.
8. After 30 seconds, add 1/2 cup water and let it cook for about 2-3 minutes or until it is reduced to desired consistency.
9. Add salt as per taste. Keep in mind that soy sauce is already salty so add accordingly. Switch off the flame and add green onion leaves on top.
10. Right before serving, mix cauliflower florets in the gravy. Garnish with green onion. Serve hot with stir fry vegetable linguine.
Enjoy making these. Please leave any suggestions or comments you might have down below. Happy cooking everyone!!!!!
Ingredients:
2 tbsp all purpose flour
2 tbsp corn flour/corn starch
1 cup water
6-7 florets of cauliflower - washed and patted dried
1/4 cup chopped green onions - stem and leaves separated
1 tsp ginger paste
1 tsp garlic paste
1 tbsp soy sauce
1 tsp green chili sauce
1 tsp white vinegar
1 tbsp ketchup
salt to taste
crushed black pepper to taste
oil for frying + 1 tbsp oil
Recipe:
1. In a mixing bowl, add all purpose flour, corn flour, salt and pepper to taste. Add water slowly and mix the mixture until no lumps remained. It should be thick pouring consistency like pancake batter.
3. Once oil is hot, add the coated florets in the oil. Fry them over medium heat, as we want them to cook from inside too.
Note: Do not cook them over high heat as it may cause florets to get browned from outside and raw from inside. We want them to get cooked from inside and just get a very slight brown from outside.
4. Once cooked, take them out in a plate lined with paper towel.
5. In another pan or wok, add 1 tbsp oil and heat it over medium heat. Once hot, add ginger-garlic paste and fry them until cooked for a minute.
6. At this point, add green onion stems to it. Saute this for a minute.
7. After a minute, add soy sauce, green chili sauce, ketchup and vinegar. Cook the sauces for 30 seconds.
8. After 30 seconds, add 1/2 cup water and let it cook for about 2-3 minutes or until it is reduced to desired consistency.
10. Right before serving, mix cauliflower florets in the gravy. Garnish with green onion. Serve hot with stir fry vegetable linguine.
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