Gobi Manchurian conjures up fond memories of many occasions. Athamma loves Gobi Manchurian and the way she says sounds so musical most times that hubby dear teases her with that. She used to live in a typical southern town where you would think Gobi Manchurian must be alien. But on the other hand, it was very famous and she used to enjoy that during their walks. Every time we hear that, hubby dear chuckles thinking how that local chef would've twisted the recipe beyond recognition. Not that this has an origin to claim. I guess each place has come up with a recipe that they can very well claim as theirs.
This is also the only dish by which I can get Konda to eat cauliflower. She loves the one we order at our club. And since the time Champa announced Restaurant recreations, I was planning for it but could never get around making it. Since cauliflower is in season now, I thought I should make the best and make this at the earliest. I finally made it this week and I was thrilled when Konda said I was the best cook. She claimed this was tastier than all that she has eaten till now.
Well, I felt it was worth the trouble when Amma said it was awesome and with my colleagues liking it so much. More than anything I would go to any lengths to get Konda to eat and say that..:)Step by Step Pictures for making Gobi (Cauliflower) Manchurian Dry.Wash and cut the florets into bite-size ones. Soak in lukewarm salted water for 10 mins, drain.
Spring onions that brightens up the whole thing.Have the spring onions finely chopped, Ginger-Chilies paste ready. For the batter - All purpose flour, Corn flour, Rice flour, Soda and salt along with chili ginger paste.Batter ready for dipping. Best way to fry the florets is by using a spoon. This way your hands are free to do other things. Heat a pan of oil for deep frying. Fry on both sides and drain them on a kitchen towel.
Finally, add the greens from the spring onions. If you prefer spicy Cauliflower Manchurian, add green chilis to the pan while you are sauteing.
Gobi Manchurian Dry ~ Cauliflower Manchurian Dry
For the Cauliflower
- 4 cups Cauliflower Florets
- 2 cups All Purpose Flour
- 1 cup Corn Flour
- 2 tbsp Rice Flour
- Salt to taste
- 3 tsp Ginger Chili Paste Increase more if you prefer spicy florets
- Cooking Oil for deep frying
For the Manchurian Sauce
- 1 tsp Cooking Oil
- 4 cloves Garlic
- 6 nos Spring Onions Bulbs
- 3 tsp Soya Sauce
- 2 tsp Tomato Ketchup
- 2 tsp Tomato Chili Sauce
- 2 tsp Ginger Chili Paste / Chili sauce - 3 tsp
- Salt to taste
- A pinch Ajinomoto (opt)
For the Cauliflower Manchurian dry
- Wash the cauliflower in regular water and chop them into bite size florets.
- Then soak in lukewarm salted water for 10 mins. Drain them once done.
- Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
- Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.
To make the Manchurian Sauce
- Heat a nonstick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, Ajinomoto, salt and simmer for 5 mins.
Assembling before serving
- Then add the fried Manchurians to the sauce and saute well on high.
- Just before serving, add the greens of the spring onions and serve.