Gobi Manchurian
Hindi Chini Bhai Bhai.
This is what Mehak is planning to cook tomorrow, hope you get it right.
First a little story about the Gobi Manchurian.
Gobi Manchurian is as Chinese as Mc Aloo Tikki is American.
To be more precise, Gobi Manchurian is reported to have originated from Bangalore.
It is available in not just road side stalls but in the thousands of Darshinis dotting Banglaore, and it is a very tasty delight, if you haven't tasted the same. And now there is a company in bangalore that markets a Gobi Manchurian Mix.
First the batter,
For the batter, I used..
2 parts Corn flour and 1 part Gram flour ( only corn flour will suffice too)
Well, the mixture of the two was about a cup for the measurement conscious.
Salt to taste, 1 tsp freshly ground garlic paste,
1 tsp green chilli paste ( freshly ground or crushed)
A pinch of cooking soda (optional)
half a TSP each of Red Chilli powder, turmeric powder and coriander powder.
Make a batter by adding warm water gradually lest the batter should go very thin.
The Batter must be thick enough that it sticks to the Gobi (cauliflower) florets.
Warm matter so that there are no lumps in the batter.
The Cauliflower,
Cut into bite sized florets and boil for 4-5 minutes in water by adding some salt.
Dip the florets into the batter and deep fry in Low heat, in vegetable oil.
When all florets are done, keep aside.
In a Wok or pan, Heat some oil ( 1 TBS)
Add Finely choped onions( 1 small onion),
10 cloves of garlic finely chopped ( not paste),
When Onions are transparent,
Add fine chopped Tomatoes ( 1 or 2)
Similarly chopped Shimla Mirch(Capsicum)
Saute the mixture for a few minutes and add 1 TBS of Soya Sauce nd saute for another 2-3 minutes.
( Mine is looking very black of the variety of soy sauce I used I guess, it was extra black lol and since I didn't measure but poured directly, I guess I have added more than required, though the taste was very nice)
Add half a cup of water and let shimmer. Add salt to taste.
Add the fried gobi florets and saute for a few minutes.
Serve hot as a Starter.
Click for my Birthday post and life story ;-)
Tagged with:: Gobi manchurian: cauliflower: India: Desi: Food: Fritters: Chinese
This is what Mehak is planning to cook tomorrow, hope you get it right.
First a little story about the Gobi Manchurian.
Gobi Manchurian is as Chinese as Mc Aloo Tikki is American.
To be more precise, Gobi Manchurian is reported to have originated from Bangalore.
It is available in not just road side stalls but in the thousands of Darshinis dotting Banglaore, and it is a very tasty delight, if you haven't tasted the same. And now there is a company in bangalore that markets a Gobi Manchurian Mix.
First the batter,
For the batter, I used..
2 parts Corn flour and 1 part Gram flour ( only corn flour will suffice too)
Well, the mixture of the two was about a cup for the measurement conscious.
Salt to taste, 1 tsp freshly ground garlic paste,
1 tsp green chilli paste ( freshly ground or crushed)
A pinch of cooking soda (optional)
half a TSP each of Red Chilli powder, turmeric powder and coriander powder.
Make a batter by adding warm water gradually lest the batter should go very thin.
The Batter must be thick enough that it sticks to the Gobi (cauliflower) florets.
Warm matter so that there are no lumps in the batter.
The Cauliflower,
Cut into bite sized florets and boil for 4-5 minutes in water by adding some salt.
Dip the florets into the batter and deep fry in Low heat, in vegetable oil.
When all florets are done, keep aside.
In a Wok or pan, Heat some oil ( 1 TBS)
Add Finely choped onions( 1 small onion),
10 cloves of garlic finely chopped ( not paste),
When Onions are transparent,
Add fine chopped Tomatoes ( 1 or 2)
Similarly chopped Shimla Mirch(Capsicum)
Saute the mixture for a few minutes and add 1 TBS of Soya Sauce nd saute for another 2-3 minutes.
( Mine is looking very black of the variety of soy sauce I used I guess, it was extra black lol and since I didn't measure but poured directly, I guess I have added more than required, though the taste was very nice)
Add half a cup of water and let shimmer. Add salt to taste.
Add the fried gobi florets and saute for a few minutes.
Serve hot as a Starter.
Click for my Birthday post and life story ;-)
Tagged with:: Gobi manchurian: cauliflower: India: Desi: Food: Fritters: Chinese
posted by Admin at
2/08/2006 06:25:00 PM
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16 Comments:
Yes Saar u got it right this is on moi menu tommorrow....even i agree this dish was born in Bengaluru....ppl here are crazy about it..all *.Sagars have it on their menu along with dosa n idlis...n guess wat i have never tasted the authentic gobi manchurian at any of the darshinis.....Hindi chini bhai bhai...too good..n also the mc tikki one...hahahaha....
Anthony look yummy
Anthony, You are cooking up a storm at your site. I cant stop drooling. Wow!
@ Mehak: Yeah I know, all the sukh sagars and Santi sagars. I discovered gobi manchurian ion bangalore only.. the bangalore connection is written about in an article in feb 12 issue of Business today.
Hope you get the thing right, it was very tasty indeed. why don't you type ur website adddress too when you comment, but of course I know you for more than 1 years... check back ur comment...u will see my comments from months back, when i was with rediffblogs lol
@ Ashwini: It was yummy indeed, I shall perfect it next week, bit busy this week, with our cos' annual day and all
@ Gini: i just cooked Chicken masala dry and it was just awesome, not to mention what I have in the drafts.. lol
Hi Anthony..
I came to know of your blog thru Kay's blog.Wow u have a very gr8 recipe for Gobi Manchurian.Iam sure gonna try this....
yes i know u have visited moi blog quite a few times
@ bsdn: My pleasure, and i hope you liked it.. thnaks again
@ Mehak: You do know.. lol
Came to wish a very happy birthday to the Maharaja of Bachelor cooking. Many, many, happy returns of the day, Anthony! Keep cooking and blogging the delights and may all your wishes come true. I am yet to read your birthday post (do plan to, it looks very interesting), but here's hoping you have a good one :)
mera plan toh flop ho gaya...dint get the cut cauliflower....it wont be available tomm also...so weekend tak wait
@ Suri: Thank you very very much.
@ Mehak: You could have bought uncut ones couldn't you lol...
no i avoid using that one......
Now thats one mouth watering picture!
great recipe...Can u post a recipe (a bachelor's one...) for chicken biriyani?
you cook very well. i am really going to try this after reading your blog.
and one more thing, you have a great sense of humour
this is great i will try it
i tried it and it tastes good. :) Thank you
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