sanjeevkumar

Cauliflower Gobhi Manchurian

In a large pan, boil the florettes for 5 minutes in plenty of water, to which 1 tbsp of milk has been added. 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.

Ingredients:

1 in number couliflower (cleaned and broken into florettes) 

2 cups chopped spring onions 

1 tbsp chopped ginger 

1 tbsp chopped garlic 

3 in number dry red chillies (broken into a coarse powder) 

4 cups oil for deep frying 

1 tbsp soya sauce 

1 tbsp corn flour 

1 tbsp milk 

For the batter:

1/4 cup maida (plain flour) 

1/2 cup corn flour 

1 tbsp ginger-garlic paste 

1 tsp red chilli powder 

1 tsp salt (or to taste) 

Gobhi Manchurian Methods: In a large pan, boil the florettes for 5 minutes in plenty of water, to which 1 tbsp of milk has been added. Drain all the water and pat dry on a clean cloth. Make a thin (liquid) batter out of flour (maida) and 1/2 cup cornflour, adding 1 tsp ginger garlic paste and red chilli powder and salt to taste. Heat oil in frying pan until it is hot. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the a pan, take 1 tbsp of oil, add finely chopped ginger, garlic and crushed red chilli and fry for a minute. Add 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 hakka noodles or fried rice. For more Details http://www.indomunch.com

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