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Gobi Manchurian is a popular Indo-Chinese appetizer. It is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In this recipe, florets are dipped in batter, deep fried and then sautéed in s sweet, spicy and tangy sauce. Eat this delicious mouthwatering recipe with hot fried rice on a cold winter and enjoy.
For the fritters:
Wash and place the florets in salted hot water for 10 minutes and then drain and pat dry on a paper towel. Set aside.
In a bowl, add all the remaining ingredients, adding water as needed to make a batter. Add all the washed florets to the bowl then refrigerate for 1/2 hour.
Heat oil for deep frying in a wok/pan over medium flame. Make sure the florets are well coated with the batter and drop florets one by one into hot oil. Fry all the florets until golden brown and drain on paper towels. Once all the florets have been fried, set aside.
For the sauce:
Heat oil in a pan. Using a food processor or mortar and pestle, crush the ginger and garlic together to create a paste. Add crushed ginger-garlic and green chili, stir fry on high for 1 minute.
Add white part of spring onion, red onion, green bell pepper, stir fry for 2-3 minutes. Add soya sauce, Sriracha chili sauce, Maggi sauce, salt, pepper and sugar; mix well and cook for 2 minutes. Add a little water, saute well for 1-2 minutes until it reaches a thick consistency.
Now add the deep fried cauliflower florets, toss well over high flame for 1 minute, and then switch off the flame.
Finally, garnish with chopped cilantro and green part of the spring onion.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!