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

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

Ingredients and seasonings used for prepare

1. Take 1 medium Cauliflower
2. Prepare 1 cup all-purpose flour
3. Take 1/4 cup Rice flour
4. Use 1 tbsp Corn flour
5. Prepare 1 tbsp soy sauce
6. Use 1 tsp vinegar
7. Prepare 2 tsp chili powder
8. Prepare 2 medium onion, chopped
9. Take 1/2 medium capsicum, chopped
10. Prepare 2 medium chilli, chopped
11. Prepare 10 clove garlic, chopped
12. Prepare 1/3 stick ginger, finely chopped (about 1 inch pc)
13. Prepare 2 tsp vinegar
14. Take 1 tbsp chilli sauce
15. Use 1/2 tsp Aji no moto (MSG)
16. Prepare 1/4 bunch Spring Onions

Gobi Manchurian is an Indian-Chinese fusion dish and street food of fried cauliflower bites that's savory, slightly sweet and (can be) spicy. We come across it a lot on the side of the road in India. It's just a delightful treat and makes a perfect app or side dish. Gobi Manchurian or Cauliflower Manchurian recipe is a popular Indo-Chinese dish made with deep-fried crispy cauliflower, tossed in a spicy tangy Manchurian sauce, and served as a side dish or appetizer.

How to cook Gobi (Cauliflower) Manchurian - Indian Chinese:

1. Take a thoroughly washed cauliflower and separate into florets. Steam them for about 15 minutes until half cooked.
2. Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
3. Mix ingredients with water to make a semi-thick batter. It shouldn't be of running consistency.
4. Dip the florets one by one into the batter to coat them evenly
5. Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
6. Coarsely chop the onions, chilli, capsicum and garlic. Finely chop the ginger.
7. Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame. When fumes start, add the ginger and garlic and fry in high for about a minute
8. Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
9. Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
10. Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
11. Add fresh chopped spring onions and mix well
12. Introduce the fried florets and mix and toss on high flame for about 2 minutes
13. Serve piping hot as they become a bit soggy after 15 minutes. Garnish with coriander / Cilantro if you like.
14. Done and ready to serve!

It can be served in both dry and gravy versions. I have shared a detailed dry version of the Crispy Cauliflower Manchurian recipe in this post. Just before serving, increase the heat to high and add the crunchy florets into the sauce. Garnish with the spring onion greens and remaining sesame seeds. It's packed with flavors from ginger, onion, garlic & chilli sauce.

relatives or to be creations for do culinary business. Congratulations enjoy