Gobi (Cauliflower) Manchurian - Indian Chinese
Gobi (Cauliflower) Manchurian - Indian Chinese

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, gobi (cauliflower) manchurian - indian chinese. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gobi (Cauliflower) Manchurian - Indian Chinese is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Gobi (Cauliflower) Manchurian - Indian Chinese is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have gobi (cauliflower) manchurian - indian chinese using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Gobi (Cauliflower) Manchurian - Indian Chinese:
  1. Make ready 1 medium Cauliflower
  2. Take 1 cup all-purpose flour
  3. Prepare 1/4 cup Rice flour
  4. Prepare 1 tbsp Corn flour
  5. Take 1 tbsp soy sauce
  6. Take 1 tsp vinegar
  7. Get 2 tsp chili powder
  8. Prepare 2 medium onion, chopped
  9. Make ready 1/2 medium capsicum, chopped
  10. Prepare 2 medium chilli, chopped
  11. Prepare 10 clove garlic, chopped
  12. Take 1/3 stick ginger, finely chopped (about 1 inch pc)
  13. Prepare 2 tsp vinegar
  14. Prepare 1 tbsp chilli sauce
  15. Prepare 1/2 tsp Aji no moto (MSG)
  16. Take 1/4 bunch Spring Onions
Steps to make Gobi (Cauliflower) Manchurian - Indian Chinese:
  1. Take a thoroughly washed cauliflower and separate into florets. Steam them for about 15 minutes until half cooked.
  2. Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
  3. Mix ingredients with water to make a semi-thick batter. It shouldn't be of running consistency.
  4. Dip the florets one by one into the batter to coat them evenly
  5. Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
  6. Coarsely chop the onions, chilli, capsicum and garlic. Finely chop the ginger.
  7. Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame. When fumes start, add the ginger and garlic and fry in high for about a minute
  8. Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
  9. Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
  10. Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
  11. Add fresh chopped spring onions and mix well
  12. Introduce the fried florets and mix and toss on high flame for about 2 minutes
  13. Serve piping hot as they become a bit soggy after 15 minutes. Garnish with coriander / Cilantro if you like.

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