Hey guys, I need not give any intro about Gobi Manchurian you all know how popular it is.
Trust me this recipe is one of the best of best.
Serves A big crowd
Category - Lunch/Dinner
For the Pakoras -
Gobi / Cauliflower - 1 Big head
All purpose Flour - 1 Cup
Rice Flour / Cornflour - 1/2 Cup
Salt to taste
Black Pepper Powder - 1/2 to 1tsp
Oil - For deep Fry
Wash the Gobi, cut them into bite size flower-lets. In a big pot of hot water add about 2tsp of salt and drop the Gobi. Now let that sit in the pot for 5mins. Drain the water and rinse the Gobi again in cold running water. Keep aside.
In a big mixing bowl, add the All purpose flour, rice flour/ cornflour, salt & pepper, combine. Now add little by little water to make a dough (Consistency similar to Bondas/ Bhajji.... or Idli batter). Add the Gobi and combine together. Let it sit for 15 mins. Then heat the oil in a Wok / thick bottom pan, fry the gobi till golden brown (Work in batches). Pat dry all the excess oil on a paper towel and keep aside.
For the Sauce-
Onions - 1 Big (Thinly sliced)
Capsicum / Green Peppers - 50g (Thinly sliced)
Red Peppers - 20g (Thinly sliced)
Yellow Peppers - 20g (Thinly sliced)
Garlic - 12 to 15 Pods (Thinly sliced/ chopped)
Spring Onions - 25g (Chopped into 1/4 inch)
Coriander leaves - 3tsp (Chopped)
Ching's Manchurian Sauce - 3/4 to 1 bottle (Available at any Indian Grocery store in Soup section)
Ching's Manchurian Gravy Mix - 1 Packet (Available at any Indian Grocery store)
Tomato Ketchup - 1 to 2tsp
Soy Sauce - 1/2tsp
Green chilli Sauce - 1 to 2tsp
Salt to taste
Green Chillies - 7 to 10Nos. (Slit lengthwise or chopped finely)
Oil - 4tbsp
In a cup mix the Ching's Manchurian Gravy Mix with water without any lumps and keep aside.
In a large pan heat the oil, add the garlic saute, add the onions, Peppers, chillies and saute till onions turn transparent now add the Ching's Diluted water mix and Ching's Manchurian Sauce. Mix everything so as to combine the 2 mixtures. Simmer on medium flame till the onions & peppers are soft.
Add the Ketchup, Chilli Sauce, Soy Sauce and salt. Then add water as according to make a semi gravy or dry consistency as per your wish and let the water turn into nice thick gravy. To this now add the Gobi Pakoras and combine well. Lastly Garnish with Fresh Coriander and Spring Onions.
Indo Chinese Gobi Manchurian is ready serve hot with Ketchup. Cheers!!!
 |
| Mouth Watering Isn't it!!! |
Serves A big crowd
Category - Lunch/Dinner
For the Pakoras -
Gobi / Cauliflower - 1 Big head
All purpose Flour - 1 Cup
Rice Flour / Cornflour - 1/2 Cup
Salt to taste
Black Pepper Powder - 1/2 to 1tsp
Oil - For deep Fry
Wash the Gobi, cut them into bite size flower-lets. In a big pot of hot water add about 2tsp of salt and drop the Gobi. Now let that sit in the pot for 5mins. Drain the water and rinse the Gobi again in cold running water. Keep aside.
In a big mixing bowl, add the All purpose flour, rice flour/ cornflour, salt & pepper, combine. Now add little by little water to make a dough (Consistency similar to Bondas/ Bhajji.... or Idli batter). Add the Gobi and combine together. Let it sit for 15 mins. Then heat the oil in a Wok / thick bottom pan, fry the gobi till golden brown (Work in batches). Pat dry all the excess oil on a paper towel and keep aside.
For the Sauce-
Onions - 1 Big (Thinly sliced)
Capsicum / Green Peppers - 50g (Thinly sliced)
Red Peppers - 20g (Thinly sliced)
Yellow Peppers - 20g (Thinly sliced)
Garlic - 12 to 15 Pods (Thinly sliced/ chopped)
Spring Onions - 25g (Chopped into 1/4 inch)
Coriander leaves - 3tsp (Chopped)
Ching's Manchurian Sauce - 3/4 to 1 bottle (Available at any Indian Grocery store in Soup section)
 |
| Chung's Manchurian Sauce |
Ching's Manchurian Gravy Mix - 1 Packet (Available at any Indian Grocery store)
Tomato Ketchup - 1 to 2tsp
Soy Sauce - 1/2tsp
Green chilli Sauce - 1 to 2tsp
Salt to taste
Green Chillies - 7 to 10Nos. (Slit lengthwise or chopped finely)
Oil - 4tbsp
In a cup mix the Ching's Manchurian Gravy Mix with water without any lumps and keep aside.
In a large pan heat the oil, add the garlic saute, add the onions, Peppers, chillies and saute till onions turn transparent now add the Ching's Diluted water mix and Ching's Manchurian Sauce. Mix everything so as to combine the 2 mixtures. Simmer on medium flame till the onions & peppers are soft.
Add the Ketchup, Chilli Sauce, Soy Sauce and salt. Then add water as according to make a semi gravy or dry consistency as per your wish and let the water turn into nice thick gravy. To this now add the Gobi Pakoras and combine well. Lastly Garnish with Fresh Coriander and Spring Onions.
Indo Chinese Gobi Manchurian is ready serve hot with Ketchup. Cheers!!!
 |
| Gobi Manchurian (Not too dry nor semi gravy) :) :) :) |
looks delicious!!!!
ReplyDelete