Recipe of Homemade Gobi (Cauliflower) Manchurian - Indian Chinese

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, gobi (cauliflower) manchurian - indian chinese. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Gobi (Cauliflower) Manchurian - Indian Chinese is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Gobi (Cauliflower) Manchurian - Indian Chinese is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have gobi (cauliflower) manchurian - indian chinese using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Gobi (Cauliflower) Manchurian - Indian Chinese:

1. Make ready 1 medium Cauliflower
2. Make ready 1 cup all-purpose flour
3. Make ready 1/4 cup Rice flour
4. Prepare 1 tbsp Corn flour
5. Get 1 tbsp soy sauce
6. Make ready 1 tsp vinegar
7. Make ready 2 tsp chili powder
8. Make ready 2 medium onion, chopped
9. Prepare 1/2 medium capsicum, chopped
10. Get 2 medium chilli, chopped
11. Get 10 clove garlic, chopped
12. Prepare 1/3 stick ginger, finely chopped (about 1 inch pc)
13. Prepare 2 tsp vinegar
14. Get 1 tbsp chilli sauce
15. Prepare 1/2 tsp Aji no moto (MSG)
16. Get 1/4 bunch Spring Onions

Instructions to make Gobi (Cauliflower) Manchurian - Indian Chinese:

1. Take a thoroughly washed cauliflower and separate into florets. Steam them for about 15 minutes until half cooked.
2. Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
3. Mix ingredients with water to make a semi-thick batter. It shouldn't be of running consistency.
4. Dip the florets one by one into the batter to coat them evenly
5. Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
6. Coarsely chop the onions, chilli, capsicum and garlic. Finely chop the ginger.
7. Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame. When fumes start, add the ginger and garlic and fry in high for about a minute
8. Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
9. Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
10. Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
11. Add fresh chopped spring onions and mix well
12. Introduce the fried florets and mix and toss on high flame for about 2 minutes
13. Serve piping hot as they become a bit soggy after 15 minutes. Garnish with coriander / Cilantro if you like.

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