Chinese food tops my list when it comes to eating out or ordering in.I prefer Chinese food in an Indian-Chinese flavor and not the authentic Chinese-Chinese.Nowadays,on almost every corner you can find fast-food shops serving Chinese cuisine.Easily because they are finger-licking tasty and easy on the pocket too.I had posted earlier about a Chinese fast food joint in Ekm,Bimbis.I simply adore the food served there.I always stand next to the counter where they cook up the delicious stuff.I am always amazed by the way they make it-so simple yet so tasty!!
I remember the first time me and amma tried making Fried rice and Gobi Manchurian.We were so excited when it came out near perfect.We kept on trying new methods to make and loved each of them.Amma would make the rice and I was in charge of the curry and always it used to be Gobi Manchurian and nothing else.
While chatting with my vanni one day,she asked me whether I have tried making Gobi the healthier way.The recipe of Gobi that I have does not seem to be healthy in any angle(with frying in oil,saute-ing in more oil!).But who cares anyway..!!But we can always try and make it more healthier so that we can enjoy it guilt-free!!She gave me a recipe which she tried and said it comes out too good.I decided to try it and I did and am gonna make it again..and again..!!Great recipe for a healthy version-No fry version of Indian-Chinese Gobi Manchurian!!
No-Fry Gobi Manchurian
Cauliflower-Gobi - 1,florets cut into thin slices
Garlic chopped finely - 2 tbsp
Green chillies,chopped finely - 2 tbsp
Ginger,chopped finely - 1 tbsp
Onion,chopped finely - 2
Salt to taste
Maida/Cornflour - 1 tbsp
Oil - 2-3 tbsp
Tomato sauce - 2 tbsp
Green chilly sauce - 1 tbsp
Soya sauce - 2 tbsp
Spring onions - for garnish
Cut gobi into florets and then cut them into thin slices.
Wash them well and drop into a pan of boiling water to which 1 tsp salt has been added.
Close the lid and keep aside for 4-5 minutes.
Drain and keep aside.
In a pan add gobi and sprinkle maida/cornflour,so that a thin layer forms on the gobi.
Add 1 tbsp chopped garlic,green chillies,ginger and salt to taste.
Mix well and keep aside.
In a thick bottomed kadai/wok,add oil and saute marinated gobi pieces in it,stir well.
Keep stirring till it becomes brown.(Since very less amount of oil is added,gobi pieces might stick to the bottom,so you have to keep stirring all the while)
Remove from pan,keep aside.
In the same pan,add oil and saute rest of the chopped garlic,chopped onions and chopped green chillies.Saute on high flame.
Add the gobi pieces,mix well.
Add tomato sauce,green chilly sauce,soya sauce and salt.
Mix well till the gobi pieces are well coated.
Sprinkle spring onions,serve hot!!
No-fry Gobi manchurian is my entry to this months A.W.E.D. It is hosted by DK of Culinary bazaar and this months theme is Chinese Cuisine-which includes -Sichuanese and Indo Chinese/ American Chinese version.