31 May 2016

NO DEEP FRIED GOBHI MANCHURIAN

Hello everyone

Now a days everyone is just mad over Chinese cuisine, but as we are Indians and love to give every thing a Desi touch, today i am having a very tempting and quick Indo Chinese recipe. You will definitely fall in love with this delicious combination of Indian plus Chinese cuisine. As we all know veggies are too good for health even then kids don't want to dig in. So to feed them this nutritious stuff try this delectable recipe and I bet you will be surprised to see them asking for more, as I was when my lil one asked😊. You can serve it either in evening snacks or as side dish for roti/ paratha/ poori/ fried rice.
Step wise recipe is given below, do try and let me know too, how's it turned out for you😊

NO DEEP FRIED GOBHI MANCHURIAN





Serves: 4-5
Time : 30 mins

Ingredients 

2 cup cauliflower florets
1/2 cup spring onion and capsicum, thinly sliced( optional)
1 medium onion, finely chopped
1 tbsp garlic, finely chopped
1-2 green chilies, finely chopped 
1/2 tsp ginger garlic paste
1 tbsp corn flour
2 tsp white vinegar
2 tsp chili garlic sauce
1-2 tsp soya sauce
1/4 tsp black pepper powder
Salt to taste
Oil
Spring onion for garnishing

For marination:

2-3 tbsp cornflour 
2 tsp chili garlic sauce
1/4 tsp black pepper powder
1/2 tsp soya sauce
Salt 



Method:

First of all blanch cauliflower florets in hot water till it is half done. Now drain it in a colander and wait till all extra water is drained .
Now add all ingredients mentioned under marination section, mix well and keep aside for 10-15 mins for marination.




Now heat 1 tbsp oil in a non stick wok and saute cauliflower florets on medium heat stirring occasionally till they become nice golden and crisp. Cover it with lid in between sautéing to ensure even cooking of florets. Keep aside for later use. 



Now heat 2 tsp oil in the same wok and add chopped garlic and chilies, let it be golden then add chopped onions .



Fry till onions become little golden. Add capsicum and spring onion, saute for 2-3 mins on medium flame. Add ginger garlic paste and saute for a minute.



 Now mix 1 tbsp corn flour, 2 tsp chilli garlic sauce, soya sauce and vinegar in 1/2 cup water( you can adjust these as per your taste preference) . Add this to wok slowly, stirring constantly . 

*Add water as per your preference of consistency, either you want it dry or with curry. I made with curry as my kids love to dig in curry more than pieces, so added sufficient water. 

Now add black pepper powder and mix well.

** Amount of seasoning , corn flour and sauces also depend on how much water you are adding, so adjust accordingly.



 Let it boil and add salt and fried cauliflower florets to it. Mix well and cook for another 4-5 mins , till every thing is well done.




 Now switch off the flame and garnish with spring onions. 




If serving for tea time snacks then don't add much water and serve immediately to have it crunchy and crispy. Otherwise serve with roti / paratha/ poori / fried rice in lunch or dinner. It can be a perfect lunch box option too, for you and your kids. 




It's very simple yet delicious treat that can be prepared in jiffy , even if you have some unexpected guest at your home and want to serve them something special, delicious yet quick.




So enjoy this super yum quick and easy delicacy with your family and pals. Hope you all will love it and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....
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