Wednesday, December 8, 2010

Gobi Manchuriyan

Gobi manchuriyan is an Indo-Chinese dish .Its a gravy version of gobi 65 , where gobis are deep fried in oil and added to the gravy.I had this in my mind for a long time back,but now only I got a chance to do it. Its very easy and can be altered according to ur taste buds.

For frying:
1.Gobi                          -            half head
2.All Purpose flour      -             2 tbsp
3.Corn flour                 -              1 tbsp
4.G&G paste                -              1 tsp
5.Soy sauce                  -               1 tsp
6.Ajinomotto                -               a pinch
7.Pepper pwdr             -               1 tsp
8.Salt                           -                to taste

For Gravy:
1.Onion  ( chopped)            -               1/2
2.Garlic  (Crushed)             -                4 pods
3.ginger  ( Minced )             -                 1/2 inch
4.Green chillies  (Chopped) -                  1
5.Red &yellow bell peppers-            1/2 each ( sliced)
6.corn flour                           -                1 tsp
7.Soy sauce                           -              1 tbsp
8.Red chilli sauce                  -              1 tbsp
9.Tomato Ketchup                  -              1 tbsp
10.Vinegar                              -              1 tsp
11.Ajinomotto                        -               a pinch
12.Cilantro                             -                for garnishing

For Gravy:
* Wash and separate the florets.Pat it and dry them.
* Make the gravy first,so we can fry the gobis and put it in the gravy.this way the gobis will be crispy.
* Take a pan, add oil, saute onion.
* dont saute it too much,add ginger,garlic and let it loose its pungent smell.
*  Now add green chillies,red & Yellow bell peppers.
* Make sure that the peppers are crisp enough.
* Now slowly add all the sauces and give it a stir.
* Add ajinomotto and also u can add pepper pwdr to make it little spicy.
* Now dissolve corn flour in a cup with 2 tbsp of water and pour it into the gravy.
This helps the gravy to be thick.

Gobi fry:
* Now take a mixing bowl, add all the ingredients under 'for frying' except gobi and form it into a bajji batter by adding little water.
* Dip the gobi florets and deep fry them in oil.
* When all the gobis are fried, immediately add it to the gravy and give it a stir.
* Garnish with cilantro and serve hot with fried rice,noodles or any pulaos.

The sauces added here are according to my taste, u can alter the proportions according to ur taste.
If u dont want ur manchurian to be too thick, then u can reduce the amt of corn flour.


Priya Suresh said...

Very inviting gobi manchurian makes me hungry..

Unknown said...

wow, looks super tempting. I love gobhi manchurian :)

Swathi said...

Love gobi manuchurian this one is awesome.
Regarding the breadfruit curry. No it wont taste sweet.

Shanavi said...

adichi nevuthu...looks very colorful and really inviting !!!!

Torviewtoronto said...

I make similar and this looks delicious

Pushpa said...

Tempting and yummy gobi manchurian.

Ms.Chitchat said...

Mine is a similar version as yours and this looks very professional.

Nisa Homey said...

I am feeling hungry again....gonna make this

Jayanthy Kumaran said...

OMG..Savitha d color rocks...mouthwatering to have with my hot soft chapatis..
Tasty appetite

Priya Sreeram said...

miga arumai ! --lovely click and i had been planning this for quite some time too---- please pass the bowl !

Soumya said...

very tempting gobi the color,cute presentation...

Satya said...

gobi manchuriyan looks very delicious n ur rasmalai too ...yummy ...u got a beautiful space with lot of yummy recipes ...superb


Suja Manoj said...

Looks so inviting..mouthwatering

Kavita Srivastava said...

Irresistable .... Want a mouthful ...

Anonymous said...

Gobi manchurian is my absolute fav indo-chinese dish!!! You have a great space here, will surely be back.

Anonymous said...

You seems to be an expert in this field, Great post and keep up the great work, my buddy recommended me your blog.

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