This is my mothers recipe, I have learnt to make this from her. I have changed and modified the recipe a bit. We have never made this recipe with fixed measures it always add some of this and add some of that. These are just approximates, feel free to add more or less of the sauces to suit your taste.

Serves 2
Ingredients

1 Cauliflower, separate the florets.
1 tsp ginger paste
1 tsp garlic paste
2 tbsp maida (all purpose flour)
2 tbsp cornflour
salt and pepper to taste
1 tsp soy sauce
1 tsp chili sauce.

Method

  1. Par boil the cauliflower florets. (Boil water add salt and the florets in the boiling water for just 2 minutes).
  2. Drain them. Dry them.
  3. Marinate the Florets with ginger, garlic. maida, cornflour, pepper, soy sauce, chili sauce for 6 hours minimum.


Batter for frying
1/2 cup maida (all purpose flour)
1 tbsp semolina (Suji)
salt to taste
1 pinch of baking soda
water

Method: Do this just before serving.
  1. Mix all the above ingredients to make a batter similar to a pakoda batter. It should not be too watery or too thick. It should coat the cauliflower well.
  2. Dip each floret in this batter and deep fry it till crisp.
  3. Drain on a tissue.

Note
  • Mom does not make a batter, she just fries the florets directly.
  • Add this to the sauce as soon as possible since the longer you leave it out the softer it will get.
  • To get crispy gobi manchurian fry this at the end just before serving.


For the Sauce
1 onion, chopped
1/2 capsicum, chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tsp soy sauce (add more or less)
1 tsp chili garlic sauce
1 tbsp tomato ketchup(add more or less)
1 tsp sugar
pepper to taste
salt to taste (BE careful since the sauces have salt too)
1 tsp cornflour dissolved in 1 cup water

Method
  1. Heat oil in a pan. Add the ginger, garlic, green chilies, onion and capsicum.
  2. Cook for about 3 minutes, they should still be crunchy.
  3. Add pepper, sugar, tomato sauce, soy sauce, chili garlic sauce and salt.
  4. Add the cornflour mixture and bring to a boil.
  5. Add more water if more gravy is needed. Adjust seasonings.
  6. Add the fried florets. Mix and serve immediately.
  7. We had this with Egg Fried rice.

17 comments:

Vanamala said...

yummy tasty manchurian

Cham said...

Would love to grab ur bowl :)

karuna said...

just love gobi manchurain, and anything indian chinese. nice recipe.

Mrs.Kannan said...

Looks Yummyiii..

Hima said...

I like dry version of gobi manchurian. But your version is so tempting.

G.Pavani said...

hi,first time to ur blog,u have a nice blog.manchurian looks yummy,its my favourti

DEESHA said...

gobi manchuri looks yummy ...

Ramya's Mane Adige said...

looks so creamy and delicious!!!

Uma said...
This comment has been removed by the author.
Uma said...

ooh! gobi manchurian looks so mouth-watering Medhaa! Yummy!

BTW, I tried your bread rolls recipe and came out perfect. Posted it for MBP. Check it out here:
http://teluguruchi.blogspot.com/2008/09/bread-rolls-for-mbp.html

Thanks for the delicious recipe Medhaa!

Vaishali said...

Medhaa, this looks superlatively good. Thanks for a lovely recipe.

Vibaas said...

First time here. You have a nice blog. So many wonderful recipes :)

Priti said...

Yummy..nice recipe..and thanks for sharing

Vaidehi said...

nice recipe !!!

Bhawna said...

What a co-incidence, Medhaa. Even I posted recipe for gobi manchuriun this month. We both have same and good taste.hahahah Nice to know u.
keep it up...

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Sandhya said...

Yummy recipe neetu...Thnx for sharing :)

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