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Gobi Manchurian

5  made it  |  19 reviews

nageswararao.sand


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  40 m
  •  0 servings
Gobi Manchurian
2

Gobi Manchurian Recipe, How To Make Gobi Manchurian Recipe

Gobi Manchurian is a very popular Indo-Chinese dish, This snack is one of the most favorite dishes to many kids and elders too.

About Recipe

How to make Gobi Manchurian

(19 ratings)
19 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Gobi Manchurian
Author : nageswararao.sand
Main Ingredient : Cauliflower
Servings : 0 persons
Published date : August 10, 2007


Ingredients used in Gobi Manchurian
• cauliflower florets 3 Cup.
• all purpose flour 1 Cup.
• ginger garlic paste 1 Teaspoons.
• green chilli paste 1 Teaspoons.
• chopped spring onions 1/2 Cup.
• chopped capsicum 1/4 Cup.
• chopped garlic 2 Teaspoons.
• soya sauce 2 Teaspoons.
• tomato ketchup 2 Teaspoons.
• chilli sauce 1 Teaspoons.
• salt To Taste.
• oil for deep frying To Fry.
How to make the recipe:
Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside.
Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency.
Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain.
Heat 2 tsp of oil in a skillet and saut spring onions, garlic and capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes.
Add the florets, mix well and cook for 5 minutes.
If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. Cook for 5 minutes and then add the florets.

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Gobi Manchurian
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Articles


Gobi Manchurian is among the most in-demand veg dishes from the Indo -- Chinese cuisine you will likely have in most part of India,

Gobi Manchurian is probably the handful of dishes enjoyed by all ages group in family whether we are referring to the kids or grandparents. Although people do not usually like cooking for a really long time specifically when they've other stuff to do; however, when making Gobi Manchurian, time flies by and you're simply left there basking in the ultimate masterpiece once it's completely made.   The bit of a crunch of the cauliflower and also the power-packed flavor of the gravy actually does give you the bang for your buck when you are making this dish.

 

It's a type of special-occasion restaurant items. When non-veggies enjoy chili chicken; veggies will probably be found enjoying gobi manchurian with fried rice. This doesn't mean that non-veggies are satisfied with only the chili chicken, they certainly pick up some gobi manchurain too. This dish is appreciated by both veggies and non-veggies,

 

Types of Gobi Manchurian:

There are two distinct variations of gobi Manchurian, dry and with gravy. The two variations are prepared through the use of common ingredients like cauliflower, corn flour, all-purpose (maida) flour, spring onion, capsicum, soy sauce, chili sauce, chopped garlic, ground pepper, etc. and contains typical garnish of spring onion. Few tasty recipes require using of Ajinomoto to boost the flavor, although some people might avoid it because of myths about its unhealthiness.   Its flavor may differ from mild spicy to sizzling and hot depending on the recipe and individual preference.

 

Procedure for Gobi Manchurian:

There are two parts for this recipe -

 Fried gobi (Cauliflower) and Manchurian Gravy

For fried gobi, cut the cauliflower into florets. Include it in the water after it reaches a boil. Cover and cook for less than 5 minutes; don’t cook the florets any longer, because they need to stay crispy. Coat the gobi.  Dip the cauliflower florets in the batter one-by-one. The batter must completely cover the whole floret. Fry it deep in the hot oil.

 

For hot sauce (gravy) heat oil in the pan. Add garlic, ginger, celery and serrano pepper. Sauté and add soup, soya sauce, tomato paste, agave or maple syrup, rice vinegar, chili paste and pepper. Simmer and stir often.  Stir cold water and corn starch together. Add to gravy mixture and stir to add in. Cook it until gravy get become thick.

 

Since both cauliflower and sauce are prepared, whenever you mix them, there's no need to cook them at a high temperature or even for a long time period. Only cook the mixture for enough time to heat everything through.


comments

 


 
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  • vahuser

    •  14  
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    •  5  
   2013-07-30

can u plz upload a videour cool ur really a great chef but why this texts plz u...

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  • vahuser

    •  14  
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    •  5  
   2013-07-30

can u plz upload a video ur really a great chef but why this texts plz upload a...

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  • vahuser

    •  14  
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    •  5  
   2012-03-20

Please tell me which soya sause should be used.

 

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  • vahuser

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   2011-07-25

I just got married in May 2011. Now only I am learning how to cook like many gir...

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2011-07-25

I just got married in May 2011. Now only I am learning how to cook like many gir...

  • profile image
  • vahuser

    •  14  
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    •  5  
   2011-05-17

pls add the video

 

  • profile image
  • vahuser

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   2011-02-17

Hi Sanjay, Please post a video on Gobi Manchurian.

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  • vahuser

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   2010-01-31

yes, all purpose flour is Maida.

 
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  • vahuser

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   2009-06-26

to keep good calostral eat onion by ... sheraaz


  • profile image
  • vahuser

    •  14  
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   2009-06-15

Thanks A lot for this web site.. Really helping us.

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  • vahuser

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   2009-01-07

What do u mean by all purpose flour?

 
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  • vahuser

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   2008-09-28

wat is all purpose flour?

 

 


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