I never meant to neglect my blog or take this blogging break. But some times, things don't exactly go as planned. Do they? First there was this kitchen make over. Yup. My kitchen got some new cabinets. After that, S just whisked me away to this wonderful Safari in Serengeti and Ngorongoro. This Safari was by far the most wonderful trip I have ever had. I have come back all refreshed and energized. I will write all about the trip in my next post. But before that, I want to post this recipe of this flavourful Indo-Chinese appetizer and/or side dish.
Gobi Manchurian is one S's favourite dishes. This was one of those first dishes that he asked me to perfect after marriage. He likes this dish so much that he could live on this and fried rice for a week without complaining. Despite being his favourite, he doesn't like this dish with Tomato sauce in it. It took quite some trials (read disasters) for me to customize this dish to S's taste. But then the effort was worth it. The smile in his and the words "it's good" definitely made my day. I don't think there is a feeling any better than this. That makes this dish extremely special for me.
Cauliflower Manchurian Recipe :
Preparation time: 25min
Cooking time: 15min
Serves- 4
Ingredients:
Cauliflower- 1large, separated into florets
Green bell pepper- 1large, chopped into cubes
Shallots- 3, chopped
Spring onions- 2, chopped
Corn starch- 3 tbsp+ 2 tbsp
All purpose flour or maida- 3 tbsp
Green chilli- 1 chopped fine
Vegetable stock- 1-1/2 cup
Ginger-garlic paste- 1tsp
Vinegar- 1 tsp
Soya sauce- 2tbsp
White pepper powder- 1/4 tsp
Sugar- 1/4tsp
Salt to taste
Oil- 2tbsp+ to deep fry
Method:
- Wash the cauliflower florets and drain well.
- Make a batter by mixing the All purpose flour, 3 tbsp of corn starch, chopped green chilli, spring onion and a little salt to taste.
- Mix the remaining corn starch with 3tbsp of water and keep aside.
- Heat oil in wok. Dip each cauliflower floret in the batter and deep fry till golden brown. Remove from oil and drain well.
- To make the gravy, heat 2tbsp of oil in a pan and add the ginger-garlic paste and fry for a min.
- Add the chopped capsicum and shallots and fry for a min.
- Stir in the soya sauce, vegetable stock and bring the mixture to a boil.
- Lower the heat and add the vinegar, white pepper powder, sugar, salt to taste.
- Stir in the dissolved corn starch and cook stirring continuously till the mixture thickens.
- Add the fried cauliflower florets and mix well. Allow the mixture to cook for two minutes and turn off the heat.
- Garnish with spring onion greens and serve hot.
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