Thursday, June 21, 2012

Gobi Manchurian ....M@nju Shtyle!!!

Gobi Manchurian:

Gobi Manchurian is in-arguably the most devoured dish in India (though it passes off as a Chinese dish , I seriously doubt if the Chinese even know of its existence.)
I am very much addicted to Food channels on TV and undoubtedly TLC was my favourite.
I love watching Nigella, Rachel Allen, Kylie Kwong and others preparing and presenting their dishes.
In all of Kylies shows that I have followed ,never once have I seen or heard her prepare anything manchurian (did I miss it , if anyone out there has please let me know).
But authentic chineese or not this dish has captured the heart of every Indian, and we were no exceptions.

Now Sundays are generally meant to be feasting days as its a holiday and as S assumes that I have rested enough on Saturdays(as if!! Is there any rest for a working mom of a 2 year old???  Not exactly but yeah i do manage to get my beauty sleep :D).
So on Sundays I usually prepare some Biryani/Fried rice and a curry to with it (If im up to it) .
After looking here and there and everywhere and not finding any recipe suited to our tastes(was looking for eggless, as I have seen many using egg whites) i dicided to do an experiment on my own after some basic lessons on it from some shows on TV.

Gobhi --- 1 . Cut into florets and cleaned. Keep the size small as its easier to handle and looks aesthetic
Onion -- 2 . finely chopped
Ginger/Garlic -- finely chopped/or paste (I prefer freshly chopped/ground than the packets) -- 5-6 tsp
I love garlic so i tend to go overboard with it .. you can use 2-3 tsp for a mild flavor.
Spring Onions  -- 1/2 bunch
Capsicum -- diced - 1 (i used a small one as I'm not a fan)
Soy Sauce -- 3 tsp
Green Chilly sause -- 2 tsp
Vinegar - 1 tsp (optional)
Tomato sauce - 2-3 tsp

For the Batter:
 1/4 C Maida  (I mostly use Besan/Kadala Maavu to avoid maida, it wont be as crisp but we don't mind)
2-3 tbsp Cornflour
2 tsp Chilly powder
1/2 tsp turmeric
salt according to taste
Water as needed

Chop the white and green part of the spring onion separately.
Mix all the ingrediants for the batter till there are no lumps and its a thick paste, which just coats the back of the spoon,
Dip the cauliflower florets in the batter and deep fry till golden brown. Keep aside.
In kadai (non-stick or otherwise) heat about 1 tbsp of oil.

Add the ginger garlic and spring onion whites, saute for one minute , do not brown.
Add the chopped onions and fry for 2-3 minutes on mediam flame, till they turn transparent and are just about to brown.
Stir in the capsicum pieces and saute for anthr 3 minutes.
I like to add half of the spring onion greens at this stage and reserve the other half for garnish.
Now time to add the sauces.
First reduce the flame to low (we dont want to burn the sauces do we).
Now in goes the soy, mix well.
Next comes the chilly, followed by the tomato sauce.
Mix everything together, taste and then add salt accordingly as soy is salty.
If you feel it needs a little more chilly kick feel free to add anthr tsp of it.
Keep tasting it and adjust the sauces to your taste.
Now if  you want a dry manchurian just put the fried floret at this stage and mix well till it coats the pieces.
Else mix 2tsp of cornflour in about 1/4 C of water and dissolve completely.
Add this to the kadai to form a semi gravy and let it come to a boil.
once its nice and thick (about 1-2 mins) we are done!
You can either add the fried florets now or only at serving time.

I prefer to add it now coz then it soaks the gravy up which makes it yum.
But it will make it a little soggy though so if your serving guests better mix just before serving.
And dont forget to garnish with the remaining spring onion greens!! 
Now this is an Indo-Chinese Twist..Or so I call it!

No comments: