Hi friends, I have decided to join the Recipe Marathon hosted by DK . I hope I can keep up with the Marathon:) .....As my first dish I decided to post about a favorite Indo-Chinese dish - Gobi Manchurian. I made a slight variation by adding Brocolli too. I hope you enjoy it when you try it yourself:)....
This is how I made:
Cauliflower florets - 10 medium sized florets
Brocolli (I buy the already cut ones): 10 florets
Marinade for the Cauliflower and Brocolli:
Tandoori powder: 1 teaspoon (paste can also be used)
Red chilli powder: 2 teaspoons
Ginger-Garlic paste: 2 teaspoons
Onion powder : 2 teaspoons
Lemon extract or Amchur powder: as per taste
All purpose flour: 1/4 cup
Cornstarch (Cornflour): 2 tablespoons
Salt: as per taste
Water: to make a smooth paste
Oil: For deep frying the Cauliflower and Brocolli
Garnish: coriander leaves, thinly sliced onions
Wipe dry the cauliflower and brocolli florets. Make a smooth paste of the marinade. Heat oil for frying. Dip the cauliflower and brocolli florets one by one in the marinade and make sure you get a thick coating of the marinade on each floret. Deep fry the florets and drain them on a paper towel. Manchurian is best eaten when it is hot. Garnish with coriander leaves and sliced onion. Serve it as an appetizer or as a side dish. I served it alongside Vegetable Fried Rice.
-If you wish to prepare it a little ahead of time, you may do so and then reheat them in a preheated oven (300 degree F) for about 20 minutes or until the florets become crisp again.
-Also you may prepare the gravy type Manchurian by adding the florets to the grav towards the end and very gently mixing it only once to coat the gravy. Remember that I told "only once" as mixing it more can cause the florets to lose their crispiness. Again Manchurian in gravy is best served hot.
Check out what my other Marathon buddies are upto :)
14) Divya Kudua