Name of the recipe - Gobi Manchurian
"Gobi Manchurian", though originally a
chinese dish, has been localized by Indian Resturants. This dish
can be served as an appetizer or a dry side dish itself.
Corn Flour (or Corn meal)
Sweet & Sour Sauce
1/2 " Ginger, fine chopped
6 to 8 green chillies, cut
Ajinamoto (MSG) - available in
Soy sauce - available in
Method of Preparation
First pluck the flowerettes from the Cauli
flower. You may cut them into bitesize pieces.
Make a batter of Corn meal by adding water to
1 cup of corn meal. Add a little salt to taste and mix well to a
Dip the Gobi pieces in the batter completely
and fry them until light brown. Spread them on a paper towel so
that the extra oil soaks into the towel.
In a frying pan (A non stick) or a Wok, put 1
tablespoon of oil (Sesame or Peanut oil will give you that
special taste) and heat it for a minute in low to medium flame.
Put the cut Ginger and green chillies and fry them until they
start to turn brown. Add 2 tablespoons of Sweet & Sour sauce
& 2 spoons of Soy sauce to this and start turning the
mixture for about 2 minutes so as not to let it stick to the
Now add the fried Gobi peices to this mixture
and depending upon the dryness of the mixture, you may add 2
more tablespoons of the sweet & sour sauce. Continue
stirring for about 10 minutes. For the last 2 minutes, add a
pinch of Ajinamoto (MSG - optional) to the manchurian. You can
add salt to taste.
The whole process takes about 20 minutes to
Finale: Arrange the Manchurian in a tray with
toothpicks on them and serve them when they are still hot and
Observations: Depending upon how hot you like
it, you can add/reduce the pieces of green chillies. You may
also increase the Ginger pieces. Depending on how dry/fluidy you
like your manchurian, you need to reduce/add the Sweet &
Sour sauce and Soy sauce. Very little Ajinamoto (MSG) is to be
added to give the Chinese aroma to your manchurian.
This dish increases the gastric secretion and reduce the