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Recipe - Gobi Manchurian

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Recipe - Gobi Manchurian

Post by mk on Sat Jun 13, 2009 7:09 pm

Recipe..
Based on request from other forum members.. We ll have separate threads to discuss favorite dishes and recipes..

This is the thread for recipes..

Btb Surya.. din know that u cook..
Plz post some interesting recipes like the Japanese fired rice & japs bajji..
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Gobi Manchurian

Post by vsuprak on Sun Jun 21, 2009 3:52 pm

I am not very well versed with Japanese cooking.
But I can sure share one of Bangalore's most sought after dish - The abominable Gobi Manchurian. Something which I am good at preparing.

Ingredients:
For the Batter:
1/2 cup all-purpose flour (maida)
1/2 cup Rice Flour
a pinch of monosodium glutamate (aji-no-moto)
1 tsp black vinegar
1 pinch salt
1 pinch red chilli powder (optional)
1 pinch baking soda

For the main dish:
1 small cauliflower (gobi) - separated into florets and washed under running water thoroughly
(it is a good idea to steam them for 5-10 minutes in boiling water)
2 large onions - finely chopped
10-15 cloves garlic - finely chopped
1" ginger pc - finely chopped
3 spring onions with leaves (juliens) - finely chopped
4 green chillies - finely chopped
Oil for frying
White vinegar
Soya sauce
Dark soya sauce
Monosodium Glutamate (Aji-no-moto)
Tomato Ketchup
Honey

Procedure:
To prepare the fried florets, mix all ingredients of the batter into a thick consistency. Make sure not to use too much water or you'd end up with batter that tends to run away from the florets.
Now use the pre-washed and dry florets and mix them well with the batter.

In the meanwhile, take oil in a cauldron and heat it on high flame. Make sure that the oil is now ready and then dip the batter coated florets into the hot oil. Deep fry the florets in batches. Remove them from oil as they begin toturn red/brown. Any more heating will cause the florets to become hard. Remove all florets on a plate with tissue paper so that anyexcess oil is soaked up and keep them aside.

For the main dish, take a wok (any round bottomed shallow pan). Pour 2 tbsp oil and put it on high flame. Once the oil is hot, put in the finely chopped ginger and green chillies. Toss these in the hot oil for about 30 seconds and immediately turn down the heat. Now add the finely chopped onions and let the onions turn slightly translucent. Now add 1 tspn honey and mix properly till the honey starts to caramelize.

Add the garlic and turn up the heat on high flame. Add some more oil if required and then add dark soya sauce, white vinegar and mix thoroughly ensuring the contents do not stick to the wok. Now add regular soya sauce and reduce heat to low.
Add tomato ketchup (about 50 ml) so that the onions are partially immersed. Keeping on low flame keep stirring till the entire mixture starts to bubble from edges.

Now toss in the fried florets and quickly mix the contents. Ensure that the florets dont break while you mix them. Once the entire mixture is hot, turn down the flame and garnish with coriander leaves.

Serve hot.


Last edited by vsuprak on Tue Jul 01, 2014 11:17 pm; edited 1 time in total (Reason for editing : Improvisation)
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