GOBI MANCHURIAN
I remember eating this for the first time when my bhabhi had made this and since then i am in love with this dish. Never ever tried making it, but now finally made it.. And to my surprise it turned out quite well, except that i had forgotten to add salt!!
This is one dish that can be used as a starter or as an accompaniement to noodles or rice in main course. Originally a chinese dish but has been adopted by Indian cuisine too!!Ingredients:

• Medium cauliflower cut into small florets- 1
• Finely chopped spring onions- 1 bunch
• Plain flour- 1/2 cup
• Finely chopped ginger- 2 tsp
• Finely chopped galic- 1 tsp
• Green chilli paste- 1 tbsp
• Corn flour- 3 tbsp
• Finely chopped capsicum- 1/2 cup (all the 3 coloured capsicum can also be used)
• Finely chopped onions- 1 (optional)
• Dark soya sauce- 2 tbsp
• Tomato chilli sauce- 3 tbsp
• Salt to taste
• Oil for deep frying

Method:

• Boil the cauliflower florets in salted water for 5 minutes, drain the water and keep the florets on a dry cloth.
• Make a medium to thin consistency batter using plain flour, corn flour, water, salt, green chilli paste. Check the spice and salt as per taste, else add little red chilli powder.
• Dip the florets in the batter and deep fry in hot oil, keep aside.
• In a non stick pan, heat oil and saute the ginger, garlic and spring onions till aroma comes.
• Add the capsicum and onions and saute well.
• Add the various sauces, little salt and add the fried florets.
• Mix well and garnish with fresh coriander leaves.
• Serve hot, either with noodles or can also be served with toothpicks!!

Note: The gobi manchurian can also be made with gravy. When the ginger, garlic, spring onions are sauted in a non stick pan, around 1.5 cups of water should be added and brought to a boil. 1 tbsp cornflour should be dissolved with water and should be gradually added to the pan, stirring constantly so that no lumps are formed. Then it should be boiled till the gravy becomes translucent. Add the different sauces, salt, 2 tbsp tomato ketchup and the cauliflower florets and Gobi manchurian gravy is ready to be served, garnished with coriander leaves and spring onions!!

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