Chinese food had always been Fried rice and Gobi Manchurian for me.Earlier it was due to the lesser choice,we vegetarians had but now it has become an ultimate favorite(it always was!).I really don't mind having Gobi manchurian as a starter as well as main course!!When hubby asks what I would like to order,I say Gobi manchurian as starter and Chilli Gobi as side-dish and he always wonders if both are same!!I love those crunchy and crispy manchurians which make a yummy yummy dish.
Amma makes yummy chilli gobi with fried rice.In fact,that was the only thing I knew to make before marriage coz we used to cook this together almost every weekend.I am sure after my disastrous tea,anything would taste great;-).Hubby was mighty impressed the first time I made this along with fried rice.He had called a friend home for dinner and when I set everything on table,he was looking very happy!!Got a great compliment from his friend when he asked-"oh you guys ordered out is it?".Since this is deep fried,it finds its way into our menu only once in a while.We prefer the No-Fry version when we feel like eating this.I recently made this along with Leftover fried rice and the combination was too good.Do try it when you feel like indulging in home-made Chinese food!!
Cauliflower - 1,cut into florets
Wash the cauliflower well under running water-in a pan,add boiling water and salt and soak the florets in it for about 5 minutes.Drain and remove-keep aside.
Onion - 1,chopped into cubes
Capsicum - 1,chopped into thin slices
Garlic - 4 tbsps,chopped finely
Ginger - 2 tbsps,chopped finely
Spring onions - 3-4 tbsps,chopped finely
Green chillies - 4 tbsps,chopped finely
Soya sauce - 2 tbsp
Green chilly sauce - 2 tbsp
Tomato sauce - 3 tbsp
Vinegar - 1 tsp
Oil - as required(for saute-ing and deep-frying)
Salt to taste
For the batter
Maida/Flour - 1/2 cup
Cornflour - 3-4 tbsp
Rice flour - 2 tbsp
Ginger-garlic paste - 2 tsp
Red food colour - 1 pinch(if you dont want to add food colour,you could also use red chilly powder)
Salt to taste
Prepare a batter with the ingredients adding enough water to resemble a bajji/pakora batter - not too thick not too thin.
In a kadai/wok,heat enough oil for deep frying the cauliflower.
Dip each floret into the batter and deep fry till golden brown.
In another kadai,add 2-3 tbsp oil and add chopped onions,capsicum,green chillies,ginger and garlic chopped.
Saute for about 2-3 minutes.
Add all the sauces-soya sauce,green chilly sauce and tomato sauce,and vinegar.
Mix well and add the fried florets.
Add salt if required.
Keep stirring till the sauce coats well on the gobi.
Add chopped spring onions and serve hot!!
Jihva for ingredients a.k.a JFI is the brainchild of Indira of Mahanandi.Indira started this event to showcase the natural ingredients every month and undoubtedly it is one of the most popular food blogging events among the food bloggers.
Dear Sia is hosting this months JFI and the theme is Soya.Chinese food is incomplete with Soya sauce and so is this dish.So Gobi Manchurian is off to Sia's JFI-Soya.