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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 Ramya's Innovative recipes 2013

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