Gobi Manchurian

This is one of the most important recipe from the Chinese Cuisine and always kid's favourite.Goes very well as a starter and also as a side dish.Tastes best when used as an accompaniment for Veg Hakka Noodles and Veg. Fried Rice. This recipe is very similar to my recipe Baby Corn Manchurian.

Serves: 2-3

Ingredients

1. Chopped Cauliflower - 10 florets 
2. Oil for deep frying
3. Salt as needed

Batter Ingredients

1. Cornflour - 1/4 cup
2. Maida/All Purpose flour - 1/4 cup
3. Red Chili Powder - 1 tsp
4. Kashmiri Red Chili Powder - 1 tsp
5. Black pepper powder- 2 tsp
6. Salt needed

Manchurian Sauce

1. Garlic Pods-5-6 (Chopped finely)
2. Ginger- 1 inch (chopped finely)
3. Green Chilies-2 (chopped finely)
4. Soy Sauce - 2 tsp
5. Vinegar - 1 tsp (Rice Vinegar or any vinegar)
6. Spring Onions-Finely chopped (Both leaf and the onion part)
7. Cornflour paste- 1 tbsp with 2 tbsp water
8. Tomato Ketchup- 1 tbsp
9. Red Chili Sauce - 1 tbsp
10. Pepper Powder - 2 tsp

Garnishing

Spring Onion leaves &  the spring Onions bulb- Chopped

Sauteing of vegetables in sauce

Adding fried Gobi and stir frying

Garnish with spring onions

Method

1. Mix the ingredients under batter with required amount of water.The batter should be of thick pouring consistency.

2. Boil the cut cauliflower in water for 2 mins with a tsp of salt.Pat dry them.

3. Dip the cauliflower in the batter and coat them well with batter.

4. Deep fry the coated cauliflower till the color turns light golden brown and keep it aside.

5. Heat some oil in a pan.Add spring onions,ginger,garlic,chilies and saute till the onions turn transparent and the garlic turns light brown in color.

6. Add soy sauce,tomato sauce,vinegar and red chili sauce sauce and cook for about a minute.

7.  Add 1/4  cup water,salt,pepper powder and cook for another few minutes.Add cornflour paste for thickening and also to get a glaze saucy texture.

8. Add the fried  cauliflower and saute well till they are coated completely with the sauce.

9. Add chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. While deep frying the florets,ensure the oil is at the right temperature and perfectly hot.If the oil is not hot, the florets will draw in more oil and it will become soggy.At the same time, too much heat can cause the florets to burn.
2. Soy sauce already has salt and hence adjust the salt accordingly.
3. You can also garnish with normal onions and capsicum after sauteing them with salt for a minute.