Wednesday, October 14, 2015

Recipe : Gobhi (Cauliflower) Manchurian - Dry

So, going home for a long vacation surely has its perks - one of them being - you learn new recipes... these recipes are no normal recipes, because these ones are passed on from one generation to the next...
So here's sharing, something I learned over the only month long holiday I got in my two year long PG program (oh well, that didn't need to be part of this).
Gobhi Manchurian, one of the many food demands, that the husband and the sister-in-law, make sure is fulfilled. The husband loves it so much, that I decided to learn it this time around and it surely wasn't a bad first attempt, in fact it was a fairly good attempt - that is so, because
  1. the mothers (in-laws) are the best teachers and
  2. the recipe is that simple
As my mum-in-law taught me, its a simple 3+(3+3)recipe - 3 ingredients for the manchurian and 3+3 for the sauce. So here's your recipe...


Difficulty Level : ☆

Time Required : 
          Preparation - 10 minutes
          Cooking - 45 minutes

INGREDIENTS:
For the Manchurian
Cauliflower 1 medium size
Salt to taste (I used 2 tsp)
Oil to fry
All Purpose Flour 1 tbsp
For the Sauce
Vinegar 1 tbsp
Hot and Sweet Sauce 4 tbsp
Soy Sauce 2 tbsp
Ginger 1 medium size piece
Garlic 10 cloves
Green Chilies 7 to 8

PROCEDURE:
Manchurian
1. Shred the cauliflower, but not too much. Stop at the hint of it being shredded.
2. Add salt and let it rest for a few minutes.
3. Add all purpose flour to the cauliflower and roll the mix into small balls.
4. Fry the balls till golden brown and crisp.
5. Leave on the side to cool.
Sauce
1. Finely chop the garlic, ginger and chilies.
2. Take about 1 tbsp of oil in a wok and heat it.
3. Add the chopped garlic, chilies and garlic to it and fry them slightly.
4. Add the 3 sauces to it and heat another half a minute.
5. Add the manchurians to it and heat for half a minute and voila you are done!

Additional Noteworthy Points
1. The less you shred the cauliflower, the crispier the manchurian balls will be.
2. Add as much multi-purpose flour as is needed. If the cauliflower binds itself into balls with lesser flour, use lesser flour - so that manchurian doesn't taste floury.
3. You can change the amount of chilies, garlic and ginger as per your liking.
4. Instead of using hot and sweet sauce, you can use normal ketchup and it would work just fine.




Cook With Love!

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