You are|Are|Again} looking for idea recipes gobi manchurian (dry) that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious gobi manchurian (dry) should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of gobi manchurian (dry), first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare gobi manchurian (dry) good wherever you are, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings used for make

1. Prepare 1 Cauliflower
2. Prepare 5 Tablespoons All purpose Flour
3. Prepare 3 Tablespoons Cornstarch (for making batter)
4. Prepare 1/4 Teaspoon Black pepper powder
5. Prepare To Taste Salt -
6. Use as required Water (for making batter) -
7. Prepare Oil (for deep frying) -
8. Prepare 1 Onion (finely chopped)
9. Prepare 6 Garlic (finely chopped)
10. Take 2 Green chilli (finely Chopped)
11. Prepare 2 Tablespoons Tomato Ketchup
12. Prepare 2 Tablespoons Red chilli sauce
13. Take 2 Teaspoons Vinegar
14. Prepare 4 Teaspoons Soy Sauce
15. Prepare 2 Teaspoons Cornstarch (for the gravy)
16. Prepare as required Water (for the gravy)
17. Prepare To Taste Salt
18. Use Spring Onion for Garnishing

After that drain from water and use in the recipe. So where ever we go to restaurants, we search for any on of the above in the menu card. The garlicky flavor, crispiness from the fried cauliflower, sweetness from the ketchup, tanginess from the lemon, heat from the red chilli flakes and saltiness from the soy sauce; makes this Gobi Manchurian Dry a complete dish, and brings in an explosion of flavors in your mouth. Gobi Manchurian Dry cauliflower indo chinese party Gobi Manchurian is a Indo Chinese dish.

How to make Gobi Manchurian (dry):

1. To make the sauce, heat little oil in a non stick pan. Put onion and saute it for sometime.
2. Add green chilli and chopped garlic. Again saute till it changes colour. Now add the tomato ketchup and red chilli sauce. Mix well.
3. After some time, add the soy sauce and vinegar. Mix well and let it cook for sometime. Now add water. If you want more sauce, add water accordingly.
4. After sometime, add cornstarch which is mixed with water. Mix well and let it cook. After sometime, take it off from heat and keep aside.
5. Cut cauliflower into medium florets and wash them in boiling water. Drain it and keep aside.
6. In a bowl, mix maida, cornflour, salt and black pepper powder with water to make a smooth batter.
7. Heat oil in a kadai for deep frying. When the oil is medium hot, dip each cauliflower florets in the batter and put it in the oil. When the cauliflower turns golden brown colour, transfer it into a kitchen towel.
8. Heat the sauce again and add the fried cauliflower florets. Mix well so that each one is nicely coated with the sauce.
9. Serve it hot by garnishing with spring onion or Coriander leaves.
10. Done and ready to serve!

Gobi is cauliflower, so for this dish cauliflower florets are first fried by tossing them in a flour-cornstarch batter which makes them crispy. And then they are tossed in a manchurian sauce which is made with soy sauce, vinegar and is slightly sweet and tangy. Gobi Manchurian or Dry Cauliflower Manchurian is a spicy and crispy Indo Chinese dish made of deep fried cauliflower florets flavored with asian sauces. To make this dish par boiled cauliflower florets are coated in a spiced batter and deep fried. These crispy florets are then covered with a sweet and spicy Chinese gravy adapted to Indian tastes.

relatives or to be inspiration for you who want to selling food. Hope it’s useful and good luck!