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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gobi Manchurian (Fried Cauliflower In Spicy Sauce)
Categories: Indian
Yield: 2 Servings
MMMMM-----------------------GOBI FRITTERS----------------------------
1 md Cauliflower
5 tb All-purpose flour
2 tb Corn starch
1 Serrano; minced
1 ts Fresh ginger; minced
2 cl Garlic; minced
1 ts Dark soya sauce
1/4 ts Turmeric powder
1 ts Salt
1/4 c Water; or as required to
- make the batter
Canola oil or vegetable oil;
- for frying
MMMMM----------------------MANCHURIAN SAUCE---------------------------
2 ts Dark soya sauce
4 tb Chilli-tomato sauce
1/2 ts Honey
2 ts Corn starch; plus
4 tb Water
3 tb Pure sesame oil
2 ts Ginger; chopped
3 cl Garlic; chopped
1/4 c Scallions; white parts,
- chopped
1/4 c Red onion; chopped
1 ts Coriander powder
1/4 ts Turmeric powder
1 ts Red chilli powder;
- adjust to tolerance
1/4 ts Garam masala
1 1/2 tb White vinegar; or to taste
MMMMM--------------------------GARNISH-------------------------------
Scallions; green parts,
- chopped
Cauliflower Fritters:
Cut the cauliflower florets into halves or quarters. Wash thoroughly
under running water & let the water drain.
Meanwhile, in your fryer let the oil heat up. In a bowl, throughly
mix all the ingredients listed to make a smooth batter. Dip the gobi
florets in the paste and deep fry on low-medium heat until golden
brown. Drain on paper towel. Set aside. Let the fritters stay warm in
the oven while you make the sauce.
I do not boil the cauliflower before frying. Do not fry the florets
on very high heat else they will be raw from inside.
Manchurian Sauce:
In a small bowl, whisk together soya sauce, tomato-chilli sauce &
honey. Set aside. In another bowl, mix corn starch & water and let
stand.
In a wok/pan, heat up the oil to smoking hot. Add chopped garlic &
ginger and cook for 1 minute or until you smell the aroma. Next add
the chopped scallions (white part) & red onion and cook for 2 to 3
minutes or until light brown in color. Add the coriander & turmeric
powder next along with the soya sauce mix made earlier. Simmer for
another 2 to 3 minutes on medium-high heat or until you see bubbles
on the sides. Next, add the corn starch mix to the wok. Reduce the
heat to low and let everything simmer for another 2 to 4 minutes
until the sauce thickens.
Next, taste & adjust the salt in the sauce. Sprinkle the garam masala
& vinegar to the wok and stir everything well. Remove from heat and
add the fried cauliflower to the pan & very gently toss so that the
florets are evenly coated. Dont stir too much with spoon at this
point, else cauliflower gets mushy.
Garnish with chopped green scallions & serve immediately.
Notes:
Substitute dark soya sauce with tamari.
Adding tomato-chilli sauce adds extra heat, you can substitute with
plain tomato ketchup of choice.
Recipe by sanjuro
Recipe FROM:
MMMMM
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