Monday, February 9

Chilly Gobi Manchurian


Its had been a long time since i made this, though i love it a lot and used to make them quite often when i was back in banglore. Do you know why??, Its because nowadays i'm so obssesd by eating healthy and low oil, or NO oil, that deep frying cauliflower for this reipe, made me aviod it. But then i felt, 'enough of this'. Most of the recipes that tickels ours (atleast mine) taste buds are not so healthy. And then i made them as evening snack,(Yep not as a side dish,which i usually do) and ate a heartful, and then went for a small walk. (going healthy ..)
So here, mine another Indo-Chinese, recipe, apart from the very popular Chilly Paneer.

Ingredients:

1 medium sized cauliflower, cut into florets

For marinade:

2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic paste
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
Salt to taste
Oil for deep frying

For sauce:

1/2 capsicum sliced
1 onion sliced
1 1/2 tbsps garlic chopped
1/2 tbsp ginger chopped finely
3 4 green chillis slit into 2
1 tbsp oil
2 tbsp soya sauce
1 tbsp chilli sauce
1 tsps vinegar
2 tbsps tomato sauce
1 tsp black pepper powder
salt to taste

To garnish:

1 tbsp finely chopped coriander leaves n spring onions

Method:

Put the cauliflower florets in hot water for about 5 minutes, drain. Mix all the ingredients for marinade with cauliflower and set aside for 2 hours. If you are in hurry can skip the marinade .
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the marinade into the hot oil. Do not crowd the vessel. Reduce flame to medium and fry till the done i.e, it turns golden brown.
Remove onto absorbent paper and keep aside.
Before and after frying..
Next, heat oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add green chillis and ginger and then add onions. Stir fry .
Then add the sliced capsicum and stir fry for another 3-4 mts. They should retain their crunch.(I have over done this)
Next add all the sauces and cook for about 2 mts.
Add pepper powder and salt to taste.
And lastly add the deep fried gobhi and toss on high flame for 1-2 mts. Turn off heat.
Garnish with the chopped spring onion greens and coriander leaves.

Tips:
If you want to make gravy one, before adding Cauliflower;
Add 2 cups water into it, and then add 1 tbsp cornflour dissolved in cold water. And just before serving add the fried cauliflower into this gravy.

******************************
Sending this to JFI: Cauliflower started by Indira
Along with, Cauliflower bhaji.

31 comments:

sriharivatsan said...

Very tempting one..Makes me to grab one from the picture..

Chitra said...

hi neha, i too love this a lot.whenever i go to hotel,i'll sure have this.I made this once at home.My hubby liked it so much..Wish to try again by seeing ur recipe:)

Poonam said...

I do make this and yes end up eating as a snack rather than side dish!!. Good shots

Asha said...

YUM! Love the caramelized color! :)

Ashwini said...

haa my favourite..love them too much..looks very tempting..

Mahimaa's kitchen said...

Even I am so conscious like you... but it is good to treat yourself once in while...manchurian looks great Neha.

Usha said...

This is one of my favorites too and I do not make it for the same reason, fried....looks delicious wish I could have some right now :-)

Preety said...

i never had these b4 , but my hubby was insisting to try it at home..yours look yummy

Sunshinemom said...

For the oily reasons I too stopped making these, but used to make it a lot in the nocare stage:) Looks so delicious, and tastes yum!

sowmya said...

the picture is so tempting..wants me to make it soon..

Kitchen Flavours said...

Wow simply mouth watering recipe....

Swapna Pravin said...

Wow! mouthwatering dish.This goes good with veg fried rice. We love this.

Varsha Vipins said...

I have been craving for this since so loong..looks so yummy..:)
Its my first time here..u got a lovely space..:)

aquadaze said...

no harm in indulging sometimes i guess! Looks delicious :)

Varunavi said...

Yummy i love this, but i hardly make it here.I eat this at my sis place

Malar Gandhi said...

Wow...love it, saucy and juicy appetizers!!!

notyet100 said...

gobhi manchurian reminds me of bangaloretoo,..specially the one we used to get on street nearou hostel,..;-)

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Deepa Hari said...

Hi Neha,
Nice blog and good collection of recipes...Gobi manchurian looks Yum....lovely color...Thank you for stopping by.

LG said...

I am hungry now after seeing that plate of manchurian ...yummy

Madhumathi said...

Hi Neha,Awesome blog.This manchurian is making me to drool now..i make them often.Now you made me crave..This evening i gonna buy a gobhi and make manchurian..
Thanks for dropping a lovely comment in my blog dear..Stay in touch :)

srikars kitchen said...

wow.. what a colour?? really mouthwatering... looks yummy

FoodyGuru (Srimathi) said...

Lord, I like chilly gobi. Its what I always wish for. Thanks for sharing

Reeta Luthra said...

We only just discovered this dish at a restaurant in Dubai and are totally addicted to it. I'm delighted to find a recipe for it and will be trying it out soon - thanks for posting it :-)

Aparna said...

i like this too much i wish 2 try this..thnks for sharing...i m following u dear..

Aparna said...

i like this too much i wish 2 try this..thnks for sharing...i m following u dear..

Lavanya said...

So Delicious really tem














































really deliciious tempting to have.
Good Recepie.

Lavanya said...

Good recepie........
I tried it and really delecious.

shalini said...

I've tried this and it's turned out absolutely yummy- glad that i came across ur recipe and my hubby too loved it.The caramelised colour is due to the marinate of corn flour, maida and the sause n ginger garlic paste (develops this lovely colour when we deep fry it in the oil) Thank you and hope to see a lot more from you :)

shalini said...

I've tried this and it's turned out absolutely yummy- glad that i came across ur recipe and my hubby too loved it.The caramelised colour is due to the marinate of corn flour, maida and the sause n ginger garlic paste (develops this lovely colour when we deep fry it in the oil) Thank you and hope to see a lot more from you :)

Abhi Patel said...

I tried out your recipe today after hunting a bit on the Internet. All my family members enjoyed it a lot!! A big thank you! and continue your cooking genius and helping us Internet cooks :)-...I mean people like me who decide to cook in the middle of a year some day and would badly need help.

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