Gobi Manchurian in NYC

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.

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