Cauliflower Manchurian

Gobi Manchurian getting ready.

Gobi Manchurian -2(Recipe)

1.Cauliflower/Gobi florets -2 cups

Chilli powder-1/2 tsp

Pepper powder-1/2 tsp

Ginger garlic paste-1 1/2 tsp

Chilli sauce-1 tsp

Salt to taste

Put the cauliflower florets into a bowl of water and add 1/4 tsp turmeric to it. Let this sit for 15-20minutes .Remove the florets and discard the turmeric water..

Add all the remaining ingredients to the cauliflower and marinate for 25-30 minutes.

2.Maida-3-4 tbsps(as required to coat the florets)

Cornflour-1 tbsp

Salt to taste

Add all the above ingredients and make a thick batter. adding 2 tbsps water.Add the marinated cauliflower florets and mix in.Once mixed the batter should coat the florets and not runny. (if runny add more flour to make a thick

batter).Deep fry in hot oil in batches till golden and set aside.

Note:Today I added an egg instead of water

3.Onion-1

Ginger garlic paste-1 tbsp

Green Chilli-3

Capsicum-1 small (optional)

Spring onions-2 stick

Chilli powder-3/4 tsp

Pepper powder-1 tsp

Light Soya sauce-1 tbsp

Tomato Ketchup-2-3 tbsp

Chilli Sauce-1 tbsp (I used the green one .u can use the red ones or simply omit it)

Cornflour-1 tsp dissolved in 1 tbsp

water

Sugar-1/2 tsp

In a kadai heat some oil and sauté the sliced onions and white part of spring

onions.Once the onions turn glossy add

the ginger garlic paste and sauté. Now Add the capsicum roughly chopped (if u

r using-I didn't use) and sauté.

Now reduce the flames and add the

Chilli and pepper powder and stir for a

minute. (U can increase the spices to your taste if you want it more spicy .) Now add the set aside 1/2 cup stock water to this and the sauces.Adjust seasonings. Add the sugar & the cornflour water to this and stir in.Once the gravy thickens off the stove and add the Fried florets and mix in.Decorate with the green part of the spring onions chopped.Gobi Manchurian dry is ready. Note:For a gravy version u should add 2cups stock water instead of 1/2 cup & increase the spices and sauces too.

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