Gobi Manchurian Dry

Gobi Manchurian Dry
"Gobi Manchurian" can be found in almost all Indian restaurant's menu as this is such a popular dish. Every one mistakes this to be a Chinese dish but this is a pure Indian dish. To my knowledge there is no dish as "Manchurian" in Chinese restaurant menu except in India. Manchuria - The historical name of a region of north-east China. May be this is the reason we call it as a Chinese dish or may be this dish incorporates lots of Chinese ingredients like soy sauce, ginger and garlic. Why bother about the name when the taste is very excellent. Here is the recipe for this dish.

Ingredients:
Gobi / Cauliflower - 1 small cut into bite size florets
Garlic finely chopped - 5 cloves
Ginger finely chopped - 2"
Onion finely chopped - 1/2 cup
Green Chilies chopped - 4
Ketchup - 3 tsp
Chili Garlic sauce - 1tsp
Con starch - 5 tsp
Red flood colour - 1 pinch
Soy Sauce - 3 tsp
Cilantro Chopped - 1/2 cup
Oil to fry
Salt as required


Method :
In a bowl make a paste out of con starch , red food color, chili garlic sauce , 1 tsp of soy sauce, salt and little water. Add cauliflower florets to it and mix it. Deep fry the florets until golden brown and set aside. In a non- stick pan heat 2 tsp of oil and saute onion for 3 mins . Add garlic, ginger and green chilies and fry for 2 mins. Add ketchup and remaining 2tsp of soy sauce and mix for 2 mins. Now add the fried cauliflower and mix until all the sauce is coated well on the gobi. Now add cilantro and give a quick mix and now transfer to a serving plate and enjoy it hot!!!!

Vegetable Manchurian

Vegetable Manchurian

Ingredients:For vegetable dumpling
vegetables finely chopped
(carrot,beans,peas,cabbage) - 2 cups
soy sauce - 1tsp
chili garlic sauce - 1tsp
MSG(ajinomoto) - 1/2 tsp
chopped ginger - 1 and 1/2 tsp
chopped green chili - 1 tsp
corn flour - 2 tsp
cooked rice - 1/2 cup (any kind of cooked rice)
salt as required
oil to fry the dumplings.

For the sauce
onion finely chopped - 1
garlic finely chopped - 2 tbsp
ginger finely chopped - 1 tbsp
MSG(ajinomoto) - 1/2 tsp
soy sauce - 1tsp
chili garlic sauce - 1tsp
green chili - 1 tsp
cilantro chopped - little
sugar - 1 tsp
salt as required
oil - 2 tbsp
water - 1 cup
tomato ketchup
corn flour ( mix in little water) - 3 tsp

Method : For Dumpling
For the dumpling vegetables should be finely chopped, using a food chopper would be better option. Boil the vegetables for just 5 mins, and drain all the water. To the vegetable add all the (dumpling) ingredients and mix well and roll into small (golf) balls. Deep fry the dumplings in oil till it turns to a golden brown colour. If the dumpling breaks add little more rice to the mixture as it gives a kind of binding. Just this fried dumpling by itself would taste really good. (trust me try one).

For Sauce
Heat oil in a non stick saucepan, add the finely chopped garlic, ginger and fry for couple of mins. See to it you don't burn the garlic. Add the onions and green chili and fry well. Keep adding all the remaining (sauce) ingredients one by one except water and corn flour.
This dish is really hot, by adding sugar it would give little sweetness to the dish which I like it, if you like it hot don't add the sugar. Now the dry sauce is ready. If you want dry manchurian add the fried dumplings to the sauce, mix carefully and the dry vegetable manchurian is ready.
If you want your dish little gravy (which I made today), add the water to the dry sauce and let it boil for few mins and now add the corn flour mixed with water spoon by spoon. This will thicken the gravy. Last add the fried dumplings and garnish with spring onion(optional). This dish goes very well with cooked plain basmati or fried rice. Enjoy!!!