Gobi manchurian

Yield: 1 servings

Measure Ingredient
\N x Ea Cauliflower (Gobi)
\N x Corn Flour (or Corn meal)
\N x Maggie Sweet & Sour Ketchup,
\N \N (available in Indian stores)
\N \N OR
\N x Chinese Sweet & Sour Sauce
\N \N (available in Chinese stores)
3 \N Garlic cloves, fine chopped
6 \N Inches Ginger, fine chopped
6 \N To 8 green chilies, cut longitudinally
\N x Ajinamoto (MSG - available in Chinese stores)


PREPARATION: First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.

On a frying pan (A non stick) or a Wok, put little bit of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame.

Put the cut Garlic, Ginger and green chillies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan. Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt to taste. The whole process takes about 20 minutes to prepare.

OBSERVATIONS: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce. Very little Ajinamoto (MSG) is to be added to give the Chinese aroma to your manchurian. God help you if add more than 4.

CONCLUSION: I had to try this recipe thrice till I got the Bangalorish look and taste to the Manchurian. Courtesy: Harish Amble Submitted By SAM LEFKOWITZ On 09-11-95

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