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Saturday, January 12, 2013

Gobhi Manchurian with Tangy sauce

My previous post of gobhi manchurian was totally a dry starter. This is not a gravy. The fry with a tangy sauce coated around. A Chinese flavor is given. Try this out ! It tastes really great.



Ingredients:



  • Cauliflower florets - 1 cup
  • Ajinomotto - a pinch
  • Soya sauce - 1- 2 tsp
  • Lemon juice - half lemon
  • Chilly powder - half tsp
  • Gg paste -1 tsp
  • Salt
  • Oil
  • Corn flour - required
 For tangy sauce:





  • Capsicum or spring onions - little finely chopped
  • Soya sauce - 2-3 tsp
  • Chilli sauce - 2 tsp
  • Tamato sauce - 4-5 tsp


 
 
 Method:


  • Heat water in a vessel, add the cauliflower florets into the warm water. Drain it and keep it.
  • Marinate with all the above ingredients except oil, capsicum and corn flour.
  • Refrigerate it for 5 hrs.
  • Before frying, add the corn flour to the cauliflower.
  • Heat oil in a pan, deep fry the cauliflower florets till golden brown.
  • Finally, saute the capsicum or spring onions in a little oil and garnish on top of the fried gobhi manchurian.
  • For the sauce, heat little oil in a pan, fry the capsicum for few mins. Add salt to it.
  • Add all the sauces and saute for 2 mins.
  • Add the fried gobhi into it and stir well. The sauce is well coated on the gobhi. It woud be still crispy and crunchy. 










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1 comment:

  1. Awesome recipe thanks for sharing this with my event...
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