Gobi Manchurian – Step by Step pictures

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Words are extremely difficult to come at times. The more so, when there is a pressure. When you really wish, hope and even demand, the ‘word well’ inside us just seem to dry up.

I am trying my level best here, to write something. And I am not able to. This is funny, especially when you consider that I am quite a yakety-yak. It’s a fact that there are people who really run away or hide when they see me – cause they know I yack their head off. They know I don’t stop once I start.

My friend who was staying with me, tried her level best to hide her relief when she moved out. No more midnight yack-yack-yack to listen to. Cramped her hostel may be, but there will be peace and calm when she reaches home from work now onward!

Oh well! I have done it again. Four paragraphs explaining how I am not able to write on the blog! That quite makes a post by itself. Enjoy the gobi manchurian, served with a small dose of chatter.

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Gobi Manchurian – Gravy style

Its the second Wednesday of the month and its time to Blog Hop! This time around, I am paired with Deeksha of Dee’s kitchen. I made her Gobi Manchurian for dinner and it got finished off in a matter of minutes.

Ingredients:

For the sauce:

  • Onion                    :       1 small (or 1/2 cup spring onions), chopped
  • Capsicum            :        1 small, chopped fine
  • Ginger                  :        1/2″ piece, very finely chopped
  • Garlic                    :        2-3 cloves, crushed
  • Soy sauce            :        2 tsp
  • Green Chilli sauce :  1 tsp
  • Tomato Ketchup   :   1 tbsp

For the batter and florets :

  • Cauliflower florets        :     2 cups
  • All purpose flour           :     1/2 cup
  • Corn flour                         :     2 tbsp
  • Chili powder                    :     1/2 tsp
  • Garlic                                  :     1 clove, minced
  • Salt
  • Water ( 1/4 – 1/2 cups approx)
  • Oil                                         : for deep frying

Method:

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Clean the cauliflower florets and immerse them in hot water with a tsp of salt, for 5 minutes. This is supposed to clean the florets thoroughly. Drain and keep aside.

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Prepare the batter. Mix the all purpose flour, corn flour, chili powder, garlic with required amount of salt. Add water in steps, starting with 1/4 cup and mixing the batter and then adding a little bit more. You want a batter with pouring consistency, but not too thin. Keep this aside.

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Prepare the sauce. Heat one teaspoon oil in a kadai. Add the onions (or the white portion of spring onion), capsicum, garlic, ginger and saute till onion turns brown, about 2-3 minutes.

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Add soya sauce, green chili sauce and tomato ketchup. Mix well and cook for a minute in low heat. Check and add salt as required. Take off the heat and keep aside.

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Heat oil for deep frying. Take the cauliflower florets, dip it in the prepared batter until it is coated fully. Deep fry in the oil. Drain in a kitchen towel.
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Once all the florets are fried, add it to the prepared sauce. Mix well. Garnish with spring onions (if you have) and serve hot.

If you want a gravy version, add one cup of water and boil for a few minutes. It will be good if you add water just before serving.

This makes an excellent starter to a meal. It also pairs well with any Indo-Chinese rice/noodles.

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17 thoughts on “Gobi Manchurian – Step by Step pictures

  1. Jayanthi says:

    Only you can write so well about not able to write and I am one of those people who love to read even that. The idea of clicking an empty bowl is so nice …love the clicks as always.

  2. Hema says:

    Great post dear, you could write in 4 paragraphs where it says you couldn’t write anything. I loved that idea of putting an empty bowl which took away your evening time to enjoy the bowl of gobi.

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