I love Chinese cuisine, especially the one adjusted to the India palate and if it is home-cooked then it’s definitely gets my thumbs up. I have heard people saying it’s difficult to prepare Chinese at home.
I say if you prepare well in advance, have the correct ingredients, recipe, measurements ready then no recipe is difficult. There are recipes which take time, but then what’s wrong in waiting for a tasty meal.
Recipes like Gobi Manchurian, seem to take a lot of time with the large no of ingredients & steps, but believe you me… it isn’t.
We often prepare Chinese at home. I make all the preparations at home and if we are short on time or if my husband is cooking he buys fresh julienned vegetables from a vegetable seller, picks out a readymade bottle of sauce and within minutes his noodles are ready. Whichever way you do it, if its turns our good taste wise I think it’s a winner, all through the way.
One of the preparations from the Chinese menu is the Gobi Manchurian You can make it with or without the gravy. It can be made as a starter or with rice. Whichever way, it’s pretty tasty . I was skimming through various recipes and I found one here. Made some teeny weeny changes to the main recipe as per my need. And here it is..:D
Cauliflower florets – 2 cups
Oil – to deep fry
For the sauce:
Oil – 1 tablespoon
Onion (medium) – ½, finely chopped
Garlic – 4-5 medium cloves, finely chopped
Green chilies – 2-3 cut lengthwise
Tomato Ketchup – 1 tablespoon
Ching’s Red chili sauce – 2 tablespoons
Ching’s Soy sauce – 3 tablespoons
Vinegar – 2 teaspoons
Water - 4 – 5 tablespoons
Corn flour – 2 teaspoons
Spring onion – 2 -3 stalks, chopped
For the batter:
Maida/ All purpose flour - 4 tablespoons
Corn flour – 3 tablespoons
Salt – ¼ teaspoon
Water – ¼ cup plus 2 tablespoons
- Sauce: Heat oil in non-stick pan and add onions, green chilies, and garlic and sauté till the onions are golden brown in color.
- Add tomato ketchup, red chili sauce, and cook till oil starts to separate from the mixture.
- Add soya sauce and vinegar to it and mix well.
- In a small bowl, mix corn flour with water and add it to the pan. Cook for 1-2 minutes until the sauce starts to thicken. Keep the sauce aside.
- Batter: Add maida, corn flour, salt, and water to a bowl. Mix until there are no lumps.
- Coat the cauliflower florets well with the batter and deep fry until medium dark brown in color.
- Once fried add all the fried florets to the sauce and toss well to coat the cauliflower completely.
- Garnish with spring onion and toss again.
- Serve immediately.
- You made change the red chili sauce and green chili quantity as per your taste.
- After adding the fried cauliflower to the sauce you may heat the final dish a little in case u have made the sauce beforehand.