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.
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.
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
- Water ( 1/4 – 1/2 cups approx)
- Oil : for deep frying
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.
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.
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.
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.
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.