Gobi Manchurian

Here is yet another family favorite. This is one dish that I would’ve decided to order in the restaurant, even before leaving home. But when it comes to making this at home, I make it only once in a year, and that would be sometime during the winter months, when fresh white and dense gobis are available.

There is a small incident which comes to my mind whenever I make or have Manchurian. It was the time we were living in Bangalore, and had just moved to a new apartment. My SIL and her daughter who was just 10 months old had come over and since we had just shifted, the house was a big mess and the kitchen totally unsettled. So we decided to have lunch outside and as was the norm I ordered for Gobi Manchurian. My niece started getting restless; she wanted everything in her hands, from the glasses to the plates and spoons. Just to pacify her, my SIL gave her a small piece from the Manchurian, cos that was the only item that had arrived. The moment she finishes that piece, she asked for one more and then one more and ate almost 5 to 6 pieces of the 10 or 12 pieces. We were all so surprised as it was quite spicy and we had to literally stop her from eating.

This same girl when she was about 2 and ½ years old, came home one day and asked what’s cooking for breakfast. I said idly. So she said ok, I will have some then I asked if she would like to have some sugar or chutney with it. I was stunned by her answer, she asked if she could have either Aavakkaya or Molagapodi!! Now she is 8 years old and her taste buds have not changed one bit!

Now let me get to the recipe:

What you’ll need

1. Cauliflower/Gobi – 1 Medium
2. Oil for deep frying

For the batter:

1. Maida/All Purpose Flour – 4 tbsp
2. Cornflour – 4 tbsp
3. Rice flour – 2 tbsp
4. Pepper Powder – 1 tsp
5. Salt to taste

For the sauce

1. Garlic – 1 or 2 cloves
2. Ginger – 1 small piece
3. Green Chilly – 1 finely chopped
4. Spring onions – 4 to 5 heads
5. Capsicum – 1 small (optional)
6. Tomato Sauce – 1 tbsp
7. Soya Sauce – 2 tsps
8. Chilli Sauce – 1 tsp
9. Cornflour – 1 tbsp
10. Salt to taste
11. Oil – 1 tbsp

Method

1. Separate the cauliflower into bite sized florets.
2. Put them in salted boiling water for about 10 minutes. Drain and keep aside.

For the Manchurian

1. In a wide bowl, add the Maida, Cornflour, and rice flour and mix well.
2. Add salt and pepper powder and mix well.
3. Now add water and make into a batter of dropping consistency.
4. Heat oil for deep frying.
5. Drop the cauliflower florets into the batter and spoon them into the hot oil one by one. You can fry about 5 to 6 in a batch.
6. Cook on medium flame, till the outer batter is cooked and turns crispy. Drain on to a tissue and keep aside.

For the sauce:

1. Heat a Kadai with oil, add the green chillies, ginger and garlic and fry for a minute. Next add the spring onion whites and sauté.
2. Next add the chopped capsicum and fry for about 2 to 3 minutes on medium flame.
3. Now add the tomato sauce, soya sauce, chilli sauce and salt sauté well.
4. Dissolve the cornflour in ½ a cup of water and add it. Stir well, till you get a semi solid, shiny consistency.
5. Now add the fried cauliflower florets and mix well.
6. Finally garnish with the spring onion greens.

Yummy Gobi Manchurian is ready!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Linking this to PJ’s Event Herbs and Flowers – Spring Onions hosted by me.

Also to Winter Carnival happening at Tickling Palates.

And to Flavors of China hosted by Kalyani started by Nayna.