Salt And Pepper Gobi With Cauliflower Manchurian

The ingredients may look like a vegetable side dish, but when dinner reaches the table it has magically become a filling main course. Dry Gobi Manchurian, Cauliflower Manchurian is an appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal.

INGREDIENTS:

2 medium boiling potatoes or 1 large one, about 8 ounces
1 small head cauliflower, broken into florets
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon garlic, finely minced
1 to 2 tablespoons peanut oil or canola oil
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 cup water
1/4 cup chopped fresh cilantro

Preparation Method

Heat Oil in a medium non-stick pan.
Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
Add Soy Sauce and Vinegar and mix well.
Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
Keep sauce aside.
To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
Add Green Onions and toss again.
Serve immediately.

Finally, I decided to give it a try myself. Luckily, the dish was a success and soon my friends started asking me for the recipe. Here is how I made the spicy cauliflower dish.

Source: articlesnatch

---

The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.