Simply Sara's Gobi Manchurian |
| Love Indian food? Then you'll adore the Sara's Corner blog at Simply Sara! She specializes in vegetarian homemade Indian food, and her dishes look so delectable! After honing her vegetarian cooking from her mom, grandma, aunt, mother-in-law, and co-sister (we'd like to be at dinnertime in that household!), Sara went on to add her own style to her dishes, and we're so glad we did. We're so ready to whip up her Gobi Manchurian recipe here in the Frigidaire kitchens! Simply Sara's Gobi Manchurian Ingredients: Cauli Flower - 1 medium size Kadalai Maav (Besan/Chickpea Flour) - 1 tspn Chola Maav (Corn Flour) - 2 tspns Arasi Maav (Rice Flour) - 4 tspns Chilli powder - 1/2 tspn Kesari colour a pinch - Optional I have not used. Oil for deep frying For Manchurian Onion - 1 no chopped Capsicum - 1/2 no chopped Ginger - chopped finely 1/2 tspn Garlic - 1 no chopped - Optional Fresh coriander leaves (Cilantro) - Chopped 1 tspn Spring onion - 1 no chopped - Optional Soya Sauce - 2 tspns Tomato Sauce - 2 tspns Chilli sauce - 1 tspn(as per your taste)or Green chilli- Optional Salt to taste Preparation: Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes. Drain/Strain fully so no water is left. Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well. Deep fry in oil and keep it separately. For Manchurian In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transparant. Then add chopped capsicum and saute. Add crispy cauliflower and mix. Add all the sauces and mix. If required all some more sauce. Garnish with chopped coriander leaves or spring onions. Serve hot with tomato sauce or fried rice. |