Every Chinese restaurant, over the years, have changed their cooking style to suit the Indian palette and after all the changes that have taken place we have Indo- Chinese recipes. We Indians love our Indo- Chinese and cannot get enough of it. The very famous one of all is the Gobi or cauliflower Manchurian, this goes well not only with some fried rice but also with parattas. And, if you have a family member (in my case, the man of the house) who loves cauliflower and you are running out of ideas on how to cook the veg then you should add this to your recipe folder
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Ingredients:
Method :
1) Combine together corn flour, all purpose flour, chilli powder, 2 tablespoons of soya sauce and ginger garlic paste into a thick batter.
2) Wash and drain florets, next, dip each one in the batter making sure to evenly coat it and fry them to a golden brown. Drain the oil off on a kitchen towel and keep aside
3) Add 2 tablespoons of the oil used for frying in a pan over low heat and sauté the diced ginger and garlic making sure it does not burn.
4) Next add the dry chillies, sauté for few minutes, then add the onions and once translucent add the tomato sauce, let it cook for about 5 minutes.
4) Next add 2 tablespoons of soya sauce, let it cook for 2 minutes and then add the florets andmix well so that the sauce coats it.
6) Add 1/2 cup water and let the sauce start to thicken, taste the sauce and if sour add sugar accordingly.
7) Mix 1 tablespoon of corn flour with 2 tablespoons of water, making sure there are no lumps, pour into the sauce, mix well and let it cook 5 minutes or till the desired consistency is reached.
8) Garnish with chopped coriander and serve.
Note: I used Maggie hot and sweet sauce instead of tomato sauce as I did not want to use dry whole chillies and it helps to avoid the sour taste. So you can skip out on the sugar.
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Ingredients:
- Cauliflower - 1 cut into florets
- Oil - a cup
- Corn flour - 1/4 cup
- All purpose flour - 1 cup
- Chilli powder - 1/2 teaspoon
- Soya sauce - 4 tablespoons
- Onions - 1 large finely cut
- Dry chilli - 3 whole
- Tomato sauce - 1 cup
- Ginger garlic paste - 1 tablespoon
- Garlic - 2 cloves finely diced
- Ginger - 2 inches finely diced
- Water - 1 cup
- Sugar - if required
- Salt - to taste
- Coriander leaves - a few chopped for garnishing.
1) Combine together corn flour, all purpose flour, chilli powder, 2 tablespoons of soya sauce and ginger garlic paste into a thick batter.
2) Wash and drain florets, next, dip each one in the batter making sure to evenly coat it and fry them to a golden brown. Drain the oil off on a kitchen towel and keep aside
3) Add 2 tablespoons of the oil used for frying in a pan over low heat and sauté the diced ginger and garlic making sure it does not burn.
4) Next add the dry chillies, sauté for few minutes, then add the onions and once translucent add the tomato sauce, let it cook for about 5 minutes.
4) Next add 2 tablespoons of soya sauce, let it cook for 2 minutes and then add the florets andmix well so that the sauce coats it.
6) Add 1/2 cup water and let the sauce start to thicken, taste the sauce and if sour add sugar accordingly.
7) Mix 1 tablespoon of corn flour with 2 tablespoons of water, making sure there are no lumps, pour into the sauce, mix well and let it cook 5 minutes or till the desired consistency is reached.
8) Garnish with chopped coriander and serve.
Note: I used Maggie hot and sweet sauce instead of tomato sauce as I did not want to use dry whole chillies and it helps to avoid the sour taste. So you can skip out on the sugar.
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