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SAMOSASGobi Manchurian EPISODE#49
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GOBI MANCHURIAN WITH SAUCE
For frying the GOBI Blanch the cauliflower in hot water .
BATTER : 1/2 Cup All Purpose Flour
1/4 cup Cornstarch
1 tspn salt 1 tspn pepper powder
1 tablespoon Light Soya Sauce {contains salt}
1 tablespoon Dark Soya Sauce
Soak Cauliflower in Batter and double fry in oil.
1/4 cup EVOO
1 chopped green bell pepper
2 tspns chopped ginger garlic
1 chopped onion sauteed transparent or celery
2-3 green chillies
2 tspns chilly oil
1 tspn chilly garlic sauce
2 tspn hoisin garlic marinade
2 tspns salt 2 tspns pepper
2 tspns Organic Soya Sauce Tamari
2 tspns Chings / Tsangs Stir Fry Sauce
2 tspns Thai Red Curry Paste 2
2 tspns Oister or Duck Sauce
1 tablespoon Sesame oil with Soyabean
OR 1 teaspoon hoisin sauce
1 tablespoon green chili sauce
tablespoon olive oil
1tablespoons chilly garlic sauce
1 tablespoon Siracha
1 teaspoon vinegar
1 teaspoon chili-soy sauce
½ teaspoon salt or to taste
1 bunch scallions
1 bunch coriander (dhania) leaves
1 teaspoon chillycgn oil
1 small onion, chopped
green chilechili, chopped
tablespoons chopped green onion
1 pinch red chili powder
1½ tablespoons ginger-garlic paste together
3 to 4 teaspoons soy sauce
3 to 4 teaspoons sweet tomato sauce
teaspoons red chili sauce
METHOD In a wok on high heat add a tablespoon of oil salt pepper to saute.Add ginger garlic and bell pepper.Add 1 tablespoon dark soya sauce 1 tablespoon light soya sauce . Give it a whisk . Add chilly oil as cauliflower is frying twice to make it extra crispy. Add chopped coriander on top .Serve with Spring Onion.
Gobi 65 or Gobi Manchurian
This dish of cauliflower 65 cooked the restaurant-style is truly tempting and enticing. Blanched cauliflower florets nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. Gobi 65 is a popular appetizer or start-er.
1 cauliflower (cut into small pieces)
1½ teaspoons chopped garlic
2 sprigs curry leaves
½ bunch coriander (dhania), chopped salt to taste
1 teaspoon chilly paste
½ teaspoon peppercorn powder
½ teaspoon garam masala
½ teaspoon ginger-garlic paste
For the deep-fry:
6 cups oil
½ Cup All-purpose flour
¼ Cup corn starch
bunch cauliflower 1 teaspoon white pepper 1 green bell pep-per For the sauce:
tablespoons sweet chili sauce
tablespoons all-purpose flour
3 tablespoons
Cauliflower ( cut into small pieces)
1 and 1/2 teaspoons of chopped garlic
Curry Leaves Chopped 2 Springs
Coriander Chopped 1/2 Bunch
Salt To Taste Or 2 tspns
Chilly Paste 1 Teaspoons
Pepper Corn Powder 1/2 Teaspoons
Garam Masala 1/2 Teaspoons
Ginger Garlic Paste 1/2 Teaspoons
Oil For Deep Fry in a nonstick wok
Corn Starch 4 Teaspoons
Cauliflower (medium Size) 1 Numbers
1 tspn white pepper
1 chopped green bell pepper
For The Sauce
2 tblspn sweet chilli sauce
2 tspn hoisin sauce
1 tblspn green chilli sauce
¼ cup olive oil
1 tblspn chilli garlic sauce
1 tspn vinegar
1tspn chilli soya sauce
1/2 tspn salt if necessary
1 bunch of scallions and coriander leaves
1 tspn chilli oil
1 small chopped onion
1 chopped green chilli
Chopped green onion ( 2 tablespoons)
Pinch of red chilli powder
1 and 1/2 tablespoons onion ginger garlic paste together
3 to 4 teaspoons of soya sauce
3 to 4 teaspoons of sweet tomato sauce
teaspoons of red chilli sauce
1tablespoons of all purpose flour
3 tablespoons of corn flour
Take cauliflower florets blanch them in hot water for 1 mi-nute. 2. Take a bowl add salt, ginger garlic paste, garam masa-la, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch, add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice. (Green chilly and curry leaves also deep fried along with cauliflower), then serve this hot. In a bowl take all pur-pose flour, corn flour, salt, 1 teaspoon of oil, pinch of red chilli powder, onion ginger garlic paste, water and mix togeth-er very well and make a batter. Now put all cauliflower pieces in the batter and mix well. Leave it for about 1/2 an hour.
Next heat 1 tablespoon of oil in a pan and chopped onion. Fry it till it becomes transparent. Then add chopped garlic, chopped green chilly and again it fry for about 1 minute. After that add soya sauce, tomato sauce, red chilli sauce and water to make gravy. When gravy will become thicker, add salt. Af-ter it becomes thicker, taste the sauce to check if everything is alright or not. The taste of manchurian should be somewhat hot, sweet and sour. So if you need you can add more soya sauce, sweet tomato sauce or red chilli sauce. After making sauce, remove it from the heat. Next heat enough oil for deep frying and fry all cauliflower pieces till they become golden brown color and crispy. Then again turn on the heat and add fried cauliflower in the sauce. Stir it very well, so that all cau-liflower gets coated very well by the sauce. Finally it should become dry. After that sprinkle chopped green onion and give a final stir.Blanch cauliflower florets in hot water for 1 mi-nute. In a bowl add the salt, ginger-garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilechili paste, pepper powder, allpurpose flour, corn starch, and water. Mix into a thick batter, then pour this batter onto the cauliflower, coating with the mixture, and deep-fry twice, including the green chillies curry leaves along with cauliflower in the deep-fry, then serve hot. In a bowl take the all-purpose flour, salt, oil, red chili powder, onion, ginger-garlic paste, and water and mix together very well and make a batter. Now put all cauli-flower pieces in the batter and mix well. Leave it for about 30 minutes. Next heat oil in a pan and fry the chopped onion until it becomes transparent. Then add chopped garlic, chopped green chili and again it fry for about 1 minute. After that add soy sauce, tomato sauce, red chili sauce, and water to make gravy. When the gravy becomes thicker, add salt. Check the sauce to ensure the taste is somewhat hot, sweet, and sour. If needed, add more soy sauce, sweet tomato sauce, or red chili sauce. After making the sauce, remove it from the heat. Next heat enough oil for deep-frying and fry all the cauliflow-er pieces until they become golden brown color and crispy. Then again turn on the heat and add the fried cauliflower to the sauce. Stir very well, so that the cauliflower is well coated by the sauce. Finally it should become dry. After that sprinkle chopped green onion .
