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25 November 2009: Easy Gobi Manchurian Recipe

This document provides a recipe for easy gobi manchurian. It begins with the author reminiscing about craving gobi manchurian while away from home in Singapore. The next day, they made the dish at home following the provided recipe. The recipe includes ingredients and instructions for making a batter and sauce to coat and fry cauliflower florets. The sauce includes ingredients like onion, garlic, chili peppers, ketchup, soy sauce and vinegar. The fried cauliflower pieces are then tossed with the prepared sauce and served hot.

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101 views8 pages

25 November 2009: Easy Gobi Manchurian Recipe

This document provides a recipe for easy gobi manchurian. It begins with the author reminiscing about craving gobi manchurian while away from home in Singapore. The next day, they made the dish at home following the provided recipe. The recipe includes ingredients and instructions for making a batter and sauce to coat and fry cauliflower florets. The sauce includes ingredients like onion, garlic, chili peppers, ketchup, soy sauce and vinegar. The fried cauliflower pieces are then tossed with the prepared sauce and served hot.

Uploaded by

shoeflower_2013
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as RTF, PDF, TXT or read online on Scribd
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25 November 2009
Easy Gobi Manchurian Recipe
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You are away from home for an extended period of time. You
have tasted most of what the local cuisine has to offer you. Your
mind wanders back to the dosa and sambar, chaat, dal chaawal,
rasmalai, aloo paratha.. all those things you took so much for
granted back home.
Me? I crave Gobi Manchurian. One evening, I drove TH nuts
saying I want gobi manchurian and I want it now. Its easy to find
Indian food in Singapore, especially North Indian, but IndoChinese, not so much unless you are ready to go the extra mile
to Little India, literally.
That evening we went, and I was happy only after I polished off
an entire plate of gobi manchurian all by myself.
The next day, I made it at home. Yes, the very next day, why do
you ask?
I really wish I had step by step pictures, especially to show the
batter consistency, but I have measured out the ingredients quite
accurately so this should come out well for you.
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com/2728/4133008130_8bff93b5f8_o.jpg

Gobi Manchurian Recipe


What I Used:
2 cups cauliflower, cut into florets
Oil to deep fry
For the batter:
5 tbsp maida / plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on heat level
preferred)
1/4 tsp pepper powder
1 garlic clove, minced
A pinch of salt
About 1/4 cup water
For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce (optional but recommended)
2 tsp soy sauce

2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding
How I Made It:
1. Let's start with the sauce. Heat oil and fry the onions,
capsicum, green chillies, if using, and garlic until the
onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions
and mix well. Fry for 30 seconds.
3. Turn the heat to high and add the soy sauce and vinegar.
Mix well for 5 seconds and lower heat back down. Fry for
30 more seconds.
4. Now add the cornflour-water mixture and mix until the
sauce thickens. Check salt and add more only if necessary,
since the soy sauce and chilly sauce may have salt. Set
sauce aside.
5. Mix ingredients for the batter until you get a slightly
loose batter of pouring consistency. Heat oil until its just
short of smoking hot, coat each cauliflower with the batter
and drop it into the hot oil. Fry until golden brown and
drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to
the sauce and mix well. Serve hot garnished with coriander
leaves or green onions.
Ingredients:
Cauliflower 1/2 medium, cut to bite-size florets
Oil for deep frying
For the batter:

All-purpose Flour 5 Tbsp


Corn Starch 3 Tbsp
Salt 1/4 tsp
Black Pepper 1/4 tsp
Water 1/4 cup plus 2 Tbsp
For the sauce:
Oil 1 Tbsp
Onion 1/2 medium, chopped finely
Green Chilies to taste, cut diagonally
Garlic 3 large cloves, chopped finely
Ketchup 2 Tbsp
Red Chili Sauce 2 Tbsp or to taste
Soy Sauce 4 tsp or to taste
White Vinegar 2 tsp
Water 4 Tbsp
Corn Starch 2 tsp
Green Onions 2 stalks, cut diagonally for garnishing
Method:
1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions
are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to
separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the
pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt,
Black Pepper and Water to a small bowl. Mix until there are no
lumps.

8. Coat Cauliflower pieces well with batter and deep fry until
Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with
the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.

Indo Chinese Food ~ Chicken


Manchurian
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A party appetizer that is loved by all at my home. After a couple of trials, I


have settled with this recipe. The secret to a flavorful Chicken Manchurian is
the use of chicken stock. Marinated boneless chicken is deep fried and the
golden balls are tossed with a cornflour based ginger-garlic concoction and
garnished with a generous amount of spring onion greens. Serve hot to savor
the true flavor of this Indo Chinese starter.

Chicken Manchurian
Chicken Manchurian Recipe
Marination: 1 hr, Prep & Cooking: 45 mts
Serves: 5 persons
Cuisine: Indo-Chinese
.
Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar

1 tbsp corn flour + 5 tbsps chicken stock or water


1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts
or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated
chicken and carefully drop into the hot oil. Cook on low medium flame and
towards the end of the cooking process increase flame to high and deep fry
to a golden brown shade. Drain with a slotted spoon and place on absorbent
paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute
on high flame for about 30 secs. Add the chopped ginger and green chillis
and saute for a few more secs. Add the spring onion whites and saute for 3
mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato
ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4
cup chicken stock or water and cook for a mt. Add the deep fried chicken
balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You
will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more
spring onion greens. Serve hot as a starter/appetizer.

Indo Chinese starter ~ Chicken Manchuria

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