Gobi Manchurian

Gobi Manchurian is a very popular Indo-Chinese dish. Indian Chinese cuisine is https://www.blogger.com/blogger.g?blogID=1123108569381192490#editor/target=post;postID=4710202317470228051;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=linkthe adaptation of Chinese seasoning and cooking techniques to suite Indian tastes. This snack is one of the most favorite dishes to many kids and elders too. A bite of spicy coated fried chicken just melts into your mouth bursting out with striking flavors

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Ingredients:

• Cauliflower florets, blanched in hot water - 1 cup
• All purpose flour - ½ cup
• Cornstarch - ¼ cup
• Salt - to taste
• Pepper powder - 1 tsp
• Light Soya Sauce - 1 tsp
• Oil for deep frying

For making the sauce:

• Ginger, finely chopped - ½ tsp
• Garlic, finely chopped - ½ tsp
• Green chillies, finely chopped - ½ tsp
• Celery, finely chopped - 1 tsp
• Onions, finely chopped - 2 tsp
• Green bell pepper, finely chopped - 1
• Peppercorn, crushed - ½ tsp
• Light Soya sauce - ½ tsp
• Dark Soya sauce - ½ tsp
• Sugar - pinch
• Vinegar - 1 tsp
• Chilli paste - ½ tsp
• Green Chilli sauce - ½ tsp
• Coriander leaves, for garnishing - few
• Spring onions, finely chopped - 1 tsp

Method:


Cut cauliflower into florets and blanch them in hot water.
For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, pepper pd and little light soya sauce. Add little water and make into a thick paste. Pour the batter on the cauliflower florets and mix. Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change color. Remove and again deep fry the florets for the second time to make them crispy.
For making the sauce: Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic celery, chopped green chillies, chopped onions, saute until transparent, salt, finely chopped bell pepper (optional), crushed pepper, light soya sauce, dark soya sauce, sugar, vinegar, chilli paste, chilli sauce and mix well. Add the double fried cauliflower florets into the sauce and toss well. Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot  but do not forget Zaika Pakwan is all about inspiring others to cook so please post your recipes  cooking tips can benefit from your great cooking.