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Thursday, March 11, 2010

Gobi Manchurian (dry)


1 medium Cauliflower
2 cups All purpose flour (Maida)
2tbsp Corn flour
2 1/2tbsp ginger-garlic paste
1/2tsp Ajinomotto
1 Tomato (chopped)
1/2 Yellow onion (diced)
2 Serrano pepper (round slices)
4tbsp Soy sauce
1tbsp Chilli-garlic sauce (store bought)
1 1/2 cups Water
1/2tsp salt
How to:
  • Wash and separate the florets, and keep it aside.
  • In a bowl mix all purpose flour, corn flour, 1/2tbsp ginger-garlic paste, water, salt and make a lump-free thin batter.
  • Dip the florets in the flour batter and deep fry'em in hot oil.
  • In a skillet, heat oil, add the onion and saute for few mins.
  • Then add the remaining ginger-garlic paste, serrano pepper (you can also use green chilli) and cook until the raw smell disappears.
  • Now add tomatoes and cook till its completely mashed. (You can also puree the tomatoes and cook)
  • Add the ajinomotto and pour the soy sauce with a tbsp of water.
  • Now, add the fried florets and mix well along with the chilli-garlic sauce.
  • Switch off the flame, and garnish with cilantro.
Serve with fried rice, chapathi or naan.

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