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Wednesday, April 4, 2012

Gobi Manchurian Gravy

Gobi Manchurian Gravy:


Cauliflower – 1 (medium sized)
Big Onion -1
Capsicum - 1
Tomato -1
Ginger – 1  inch piece
Garlic – 3 cloves
Maida – 1 tsp
Ajinomotto – 2 pinch
Corn flour – 4 tsp
Red chilli powder – 1 tsp
Chilli sauce – 1 tsp
Tomato sauce – 1 tsp
Soya sauce – 1 tsp
Oil – 6 tsp
Salt – to taste
Coriander leaves - few


Cut the cauliflower into florets.
Boil the florets in water with salt and turmeric for 3 minutes to remove any worms in it. Drain and dry in a paper towel.
Chop onion, ginger, garlic, capsicum into fine pieces.
Grind the tomato in a mixie and make puree.

In a vessel mix 1 tsp maida, 3 tsp corn flour, salt, chilli powder, one pinch ajinomotto.
Add the florets to it, sprinkle little water and mix carefully. All florets should be coated with the flour.
Now take a pan add 6 tsp oil. Wait till the oil turns very hot.
Now carefully drop the florets to it and fry it till it is golden brown. Keep it aside.
In the same left over oil add finely chopped ginger and garlic.
Sauté them till they turn crispy.
Now add finely chopped onion, one pinch ajinomotto and sauté till onion turns brown.
Add finely chopped capsicum and sauté till it’s cooked.
Add the tomato puree and sauté. Cook till the raw smell of tomato is gone.
Add salt and sauté. Mix 1 tsp of corn flour to half cup of water and gradually add it to the pan.
Wait till the gravy thickens.
Now add all the three sauces and sauté.
Add the florets boil for one minute and remove.
Garnish with coriander leaves.

Serve it hot. Serve it with noodles / rice J

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