Wednesday, February 10, 2016

Gobi Manchurian

Gobi Manchurian is everybody's favorite. The preparation involves 2 steps: 1. Preparing Gobi 65 and 2. Preparing sauce... Lets start with the recipe.

      For a small size cauliflower (serves 2)

  • Maida – 2 tbsp
  • Corn flour – 1 tbsp
  • Chicken 65 powder – 4 tsp
  • Turmeric powder - 1 tsp
  • Oil – as required
  • Salt – as required
  • Onion (chopped) – 1 tbsp
  • Ginger garlic paste – 2 tsp
  • Green chilly (optional) - 1
  • Chilly powder – 1 tsp
  • Coriander leaves – to garnish

Preparing Gobi 65: 

  • Cut cauliflower into small florets
  • Take a bowl of hot water, add a tsp of turmeric powder and a tsp of crystal salt, mix well
  • Soak all the florets in this water mix for 15 min to remove impurities, then strain the water

  • Mix maida, cornflour, chicken 65 powder in a separate bowl
  • Chicken powder already has salt in it, so add salt as required

  • Pour water little by little and mix to get thick consistency

  • Now either drop all the florets in this mixture and mix well OR take each floret and dip in the mixture
  • Make sure each floret is coated well
  • Heat oil in kadai to fry
  • Drop coated florets as small batches
  • Deep fry in low flame and strain the excess oil

  • Now our crispy Gobi 65 is ready

Preparing sauce:

  • Take a tsp of corn flour, mix with little water and keep aside
  • Heat 2 tsp of oil in kadai
  • Add chopped onion, ginger garlic paste, green chilly(optional) and saute well till raw smell goes off
  • Then add chilly powder and solved corn flour liquid
  • Boil for a minute, the sauce starts thickening

  • Now add crispy Gobi 65 to the sauce, mix well and saute for a minute
  • Switch off the stove and take them in a bowl, garnish with chopped coriander leaves.
That’s it! Wow! Yummy! Tasty, crispy, delicious and hot Gobi Manchurian is ready!!!

  • Serve this with evening tea or side dish with fried rice…
  • Adding green chilly exhibits good flavor to the dish, instead of that we can add few chopped capsicum

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