Gobi (Cauliflower) Manchurian Dry

For the detailed recipe, click:
http://www.showmethecurry.com/2008/03/10/gobi-cauliflower-manchurian-dry/

Category:

Howto & Style

Tags:

• gobi
• cauliflower
• manchurian
• indian
• chinese
• cooking
• recipe
• video
• hetal
• anuja
• showmethecurry
• appetizer

[vidu111vidya]

awesome! recipe or else jus sterilize the florets in boiling water leave it in water for 5 mins with flame turned off. and in the mean time add into a plate 3tspns of corn starch and 3tspns of all purpose flour into it add pepper pwd,salt & 1/4tspn of garlic paste to it and mix(note that we are mixing only dry ingredients) now strain the cauliflower and add to this flour mix and mix well do not add water the steam in the florets is enough for coating.This way it is less oil,stays crispy longer.

[ShowMeTheCurry]

@vidu111vidya : Thanks for the tip - will give it a shot next time :)

[seorashmi]

hi, the dish was really yummy, but My God! the deep fried cauliflower florets drank up such a lot of oil!!!

[ShowMeTheCurry]

@seorashmi : If the temp. of the oil is not right, the gobi tends to soak in a lot more oil - but it is a deep fried dish.... :)



[Steny]

Why not keep the sauce separate then the guests can dip the crisp cauliflower florets into the sauce? The you get all the flavor and crispness in each bite.

Sauce dipping is an expected and fun part of appetizers and party foods.

[ShowMeTheCurry]

@Steny : Yes, that is a possibility :)

[t29017155]

How much water should we add to make the batter?

[Knighthood12345678]

i thik you laddies missed capsicum.!

[viwershri]

cool...:) and even i have tried ur vegetable briyani...it was yummy....that masala powder wat we make,thats simply goooooood...thanks a lot..love u both..