Indo-Chinese is my favorite. Playing around with traditional and non tradition ingredients is fun. I love Indo-Chinese dishes, it is easy to cook and tastes simply superb. Gobi Manchurian falls into this category. It serves as an appetizer and also a side dish. These kinds of dishes are found only in Indian restaurants.
No preparation required.
1 big Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste (about 2 tsp)
2 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
2 tbsp Soya Sauce
2-3 tbsp Tomato paste
2 tbsp Oil
1/2 tbsp red chili pate
- For the fritters:
- Make a paste of maida, corn flour and salt using water.
- Take a tsp. of ginger and garlic paste, add it to the paste.
- Dip the Gobi (cauliflower) florets in the paste and deep fry till golden brown. Keep aside.
- For the sauce:
- Heat oil in another pan and add the left ginger & garlic paste, red chili paste, chopped onions and green chili to it.
- Now mix soy sauce and tomato paste to it.
- Add the fried Gobi to the sauce and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.