 |
Hot and Healthy Gobi Manchurian
Author: vmbjohn  | Posted: 10-04-2008 | Comments: 0 | Views: 234 | Rating: (82)  (?) 
The Gobi Manchurian is Mostly for Lunch, Dinner meals. Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp. cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
First pluck the flowerettes from the Cauliflower. You may cut them into bitesize pieces. Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel. On a frying pan (A non stick) or a Wok, put little bit of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic, Ginger and green chillies and fry them until they start to turn brown. Add two tablespoons of Sweet & Sour Sauce to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.
Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto to the manchurian. You can add salt to taste. The whole process takes about 20 minutes to prepare. OBSERVATIONS: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are. Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce. Very little Ajinamoto is to be added to give the Chinese aroma to your manchurian. Ready you are Gobi Manchurian Please visit in the site www.indomunch.com for extra details.
Rate this Article:
Current: 0 / 5 stars - 0 vote(s).
Article Source: http://www.articlesbase.com/food-and-beverage-articles/hot-and-healthy-gobi-manchurian-383389.html
|
Submitting articles has become one of the most popular means to drive traffic to your website and promote yourself and your business. Join us today - It's Free! |
|
Related Articles
Sauteed Vegtable in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Sauteed Vegtable , Vegetarian soup, Non-Vegetarian soup, Vegetarian, Non-Vegetarian, Restaurant, Indian chinese food, indo chinese food,chinese food in nyc, fresh vegetables in nyc, indian food in nyc city, indian food fusine, indian food cuisine, indian chinese food in nyc, nyc restaurants, indo chinese food in nyc, restaurants in nyc, nyc café, indo restaurent in nyc, nyc restaurant, new york nyc, indo chinese restaurant, nyc stores, new york city nyc, indian chinese restaurant,
Chili Potato Fiery Sauce in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Set aside for a few mins to infuse. . Throw in a few thyme leaves and set aside. Grill until the cheese has just melted.
Chili Panner Gravy in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well. Add red chilli powder and immediately pour the oil on the koltas in the serving dish. Mix and serve. These kofta’s are extremely delicious and is very common in my household.
Chili Chicken Dry in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Remove pan from heat and transfer chicken to a bowl. With 2 forks shred meat, discard bones and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans. Cut legs into drumsticks and thigh portions. Remove excess fat from chicken and pat chicken dry.
Hot and Fresh Chicken Manchurian
By: vmbjohn | 10/04/2008 | Food & Beverage
Chicken Manchurian is a favorite among fans, it is easy to prepare and tasty. . A vegetarian version can be made by easily substituting the chicken pieces with cauliflower florets.
String Beans in Black Bean Sauce
By: vmbjohn | 10/04/2008 | Food & Beverage
The green bean has a long, slender green pod with small seeds inside. The entire pod is edible. It's also called string bean (because of the fibrous string — now bred out of the species — that used to run down the pod's seam) and snap bean (for the sound the bean makes when broken in half).
American’s Like Eggplant
By: vmbjohn | 10/04/2008 | Food & Beverage
The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields.
Sweet and Sour Fish in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Memory is a strange thing; last night when I was cooking, I was certain that I was making this up as I went along with just a bare reference to something I read on E2. Having re-read it though, I have to be honest and admit that this dish is almost completely filched from The Debutante's great Saluna recipe.
Latest Food and Beverage Articles
Golosaria: for Eating and Drinking Like Yesteryear
By: simona bonati | 17/11/2008
Bormioli Rocco is technical sponsor of the grand enogastronomic event, which stops off in Milan from 8th to 10th November and Turin from 22nd to 24th
Gourmet Sicilian Sausage
By: Will Franks | 15/11/2008
If you're against buying processed meat, or are tired of using the same old ready-made sausages, that often don't yield the flavor you desire, you should consider making your own Gourmet Sausages for grilling.
Contrary to what you might think, making Gourmet Sausages is not a very difficult or expensive process...
A Look at Soy Products
By: Jude Simons | 14/11/2008
Most milk is mucous forming. When a cold develops or pneumonia sets in, the last thing offered should be a milk product due to the mucous in it. Soy is still milk, even though it is called a "vegetable milk." Children under two years of age are being advised not to drink cow's milk due to the high protein
Choosing the Right Juicer
By: Jude Simons | 14/11/2008
If you're eating more raw foods and making that important lifestyle change, at some point you'll need to consider investing in a juicer. A blender is NOT the same thing. To get all the benefits of juicing fruits and vegetables, you need to be able to process every part of the food - seeds, stems, peels and
Changing Your Fridge to a Healthy Fridge
By: Jude Simons | 14/11/2008
You don't have to give up all the foods you're used to eating to become more healthy and to start eating raw, organic and live foods. You know the best place to start changing your life and your diet? It's at the grocery store, of course. Even if you're at a good weight and pretty healthy, take a tip from
A Look Into Eating Raw Foods
By: Jude Simons | 14/11/2008
A diet is considered a raw food diet if it consists of at least 75% raw, uncooked fruits, vegetables, sprouts, etc. Raw and living foods are believed to contain essential food enzymes (living foods contain a higher enzyme content than cooked foods). The cooking process (i.e., heating foods above 116°F) is
A Look at the Benefits of Juices
By: Jude Simons | 14/11/2008
Eating raw foods is a way to give your body some of the nutrition it desperately needs. Many of us are at least slightly overweight, and even the morbidly obese are starving for essential proteins and amino acids. All the processed, cooked foods we eat give us only a small percentage of what we need.
How to Make an Irish Coffee
By: Russell Shortt | 14/11/2008
How to make an Irish Coffee
More from vmbjohn
Chicken Dry in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
We love the concept of using this as a cross-cultural Easter dinner dish (I mean, hey, Christ was Jewish) with a distinctly Michigan bent, particularly since Mary'd bought the Jewish cookbook at a Catholic hospital for a German-Lutheran and used PAPA Sweet Hungarian Paprika when preparing the dish. I think the chickens may have even been Amish ...
Chili Chicken Dry in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Remove pan from heat and transfer chicken to a bowl. With 2 forks shred meat, discard bones and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans. Cut legs into drumsticks and thigh portions. Remove excess fat from chicken and pat chicken dry.
Chili Panner Gravy in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well. Add red chilli powder and immediately pour the oil on the koltas in the serving dish. Mix and serve. These kofta’s are extremely delicious and is very common in my household.
Chili Potato Fiery Sauce in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Set aside for a few mins to infuse. . Throw in a few thyme leaves and set aside. Grill until the cheese has just melted.
Nyc Special Eggplant in Garlic Sauce
By: vmbjohn | 10/05/2008 | Food & Beverage
This eggplant recipe is one of the best of all Szechwanese dishes. It is also very inexpensive when eggplant is in season. Somewhat hot, this dish tastes best when the garlic is literally overpowering. If you don't peel the eggplant, the color of this dish will be purplish.
Sauteed Vegtable in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Sauteed Vegtable , Vegetarian soup, Non-Vegetarian soup, Vegetarian, Non-Vegetarian, Restaurant, Indian chinese food, indo chinese food,chinese food in nyc, fresh vegetables in nyc, indian food in nyc city, indian food fusine, indian food cuisine, indian chinese food in nyc, nyc restaurants, indo chinese food in nyc, restaurants in nyc, nyc café, indo restaurent in nyc, nyc restaurant, new york nyc, indo chinese restaurant, nyc stores, new york city nyc, indian chinese restaurant,
Sour Fish in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
Memory is a strange thing; last night when I was cooking, I was certain that I was making this up as I went along with just a bare reference to something I read on E2. Having re-read it though, I have to be honest and admit that this dish is almost completely filched from The Debutante's great Saluna recipe.
String Beans in Nyc
By: vmbjohn | 10/05/2008 | Food & Beverage
The green bean has a long, slender green pod with small seeds inside. The entire pod is edible. It's also called string bean (because of the fibrous string — now bred out of the species — that used to run down the pod's seam) and snap bean (for the sound the bean makes when broken in half). The wax bean is a pale yellow variety of green bean.
|
|
Food & Beverage 
