Subj : Gobi Manchurian
To   : All
From : Ben Collver
Date : Sun May 04 2025 09:31:38

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gobi Manchurian (Fried Cauliflower In Spicy Sauce)
 Categories: Indian
      Yield: 2 Servings

MMMMM-----------------------GOBI FRITTERS----------------------------
      1 md Cauliflower
      5 tb All-purpose flour
      2 tb Corn starch
      1    Serrano; minced
      1 ts Fresh ginger; minced
      2 cl Garlic; minced
      1 ts Dark soya sauce
    1/4 ts Turmeric powder
      1 ts Salt
    1/4 c  Water; or as required to
           - make the batter
           Canola oil or vegetable oil;
           - for frying

MMMMM----------------------MANCHURIAN SAUCE---------------------------
      2 ts Dark soya sauce
      4 tb Chilli-tomato sauce
    1/2 ts Honey
      2 ts Corn starch; plus
      4 tb Water
      3 tb Pure sesame oil
      2 ts Ginger; chopped
      3 cl Garlic; chopped
    1/4 c  Scallions; white parts,
           - chopped
    1/4 c  Red onion; chopped
      1 ts Coriander powder
    1/4 ts Turmeric powder
      1 ts Red chilli powder;
           - adjust to tolerance
    1/4 ts Garam masala
  1 1/2 tb White vinegar; or to taste

MMMMM--------------------------GARNISH-------------------------------
           Scallions; green parts,
           - chopped

  Cauliflower Fritters:

  Cut the cauliflower florets into halves or quarters. Wash thoroughly
  under running water & let the water drain.

  Meanwhile, in your fryer let the oil heat up. In a bowl, throughly
  mix all the ingredients listed to make a smooth batter. Dip the gobi
  florets in the paste and deep fry on low-medium heat until golden
  brown. Drain on paper towel. Set aside. Let the fritters stay warm in
  the oven while you make the sauce.

  I do not boil the cauliflower before frying. Do not fry the florets
  on very high heat else they will be raw from inside.

  Manchurian Sauce:

  In a small bowl, whisk together soya sauce, tomato-chilli sauce &
  honey. Set aside. In another bowl, mix corn starch & water and let
  stand.

  In a wok/pan, heat up the oil to smoking hot. Add chopped garlic &
  ginger and cook for 1 minute or until you smell the aroma. Next add
  the chopped scallions (white part) & red onion and cook for 2 to 3
  minutes or until light brown in color. Add the coriander & turmeric
  powder next along with the soya sauce mix made earlier. Simmer for
  another 2 to 3 minutes on medium-high heat or until you see bubbles
  on the sides. Next, add the corn starch mix to the wok. Reduce the
  heat to low and let everything simmer for another 2 to 4 minutes
  until the sauce thickens.

  Next, taste & adjust the salt in the sauce. Sprinkle the garam masala
  & vinegar to the wok and stir everything well. Remove from heat and
  add the fried cauliflower to the pan & very gently toss so that the
  florets are evenly coated. Dont stir too much with spoon at this
  point, else cauliflower gets mushy.

  Garnish with chopped green scallions & serve immediately.

  Notes:

  Substitute dark soya sauce with tamari.

  Adding tomato-chilli sauce adds extra heat, you can substitute with
  plain tomato ketchup of choice.

  Recipe by sanjuro

  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/gobi-manchurian.txt>

MMMMM

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