Gobi Manchuria/ Cauliflower manchuria

Friday, April 30, 2010

1 small sized cauliflower.
Washed and florets cuts into small pieces
Soak them in warm water with salt added.
Chillies cut into small diagnol pieces
onions 1 cut into small pieces
onions cut into thin, lengthwise pieces
capcicum thin lengthwise pieces( optional)
green onion cut into small diagnol cuts
Tomato Ketchup or tomatoes
soya sauce
white pepper
Red chillie paste
garlic and ginger minced
oil for deep fry
For batter:
All purpose flour 1 cup means
corn flour 2 tbsp or less
pepper powder

Heat oil on one stove in a frying pan.
On the other stove heat a spoon of oil and start frying the onions till they are soft add green chillies fry well
add minced ginger and garlic fry
add tomato ketup or tomatoes (tomatoes take more time)
add soya sauce, pepper powder, red chillie paste.
stir well or it will get burnt. add some water if necessary.
when the oil is heated well. Mix the batter with batter ingredients the batter should not be too thick or too liquid it should be medium where the coat on the floret should make a nice thin cover
immerse the floret into the batter and then into oil and fry till golden colour
take out place on a papper towel
Make sure that the mixture we made should be sufficient for all the florets
and mix well , add green onions, capcicum, shredded carrot, what not any vegitable you want.
Serve when it is hot.

Note: I did not keep the emasurements for sauce and flor because it depends on the size of the cauliflower.
the more the corn flour the more the crisp. Dont add toomuch it will spoil the dish.


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