Gobi Manchurian Gravy

ImageThis is one of those dishes I love to eat when I am dining in a Chinese restaurant. If not a Chinese restaurant, then at my aunt’s place – she makes a heavenly version of this. I have always wanted to try my hands on this delicacy. So tried it once just like that and it was a hit. And tried it again when we had guests over at home as a side dish to schezwan rice. You can find the recipe here.

So finally I could do the very difficult – make home-made restaurant style Chinese food.  I hope you will love this as much as I did and let me know how it turned out for you..

Serves  4 people

Ingredients :

1 cauliflower medium size

Salt

Water

Oil for deep fry

Ingredients for marinating –

5 to 6 tbsp maida

4 tbsp corn flour

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp black pepper powder

1 tsp soy sauce

1 tsp tomato ketchup

4 tsp sweet chilli sauce

Cooking the cauliflower:

1. Heat water in a pan.

2. Add 1 teaspoon salt.

3. Add cut cauliflower florets to it and cook for 15 to 20 minutes till soft.

4. Take off the gas.

5. Drain the water (you can retain this stock and use it in gravy); toss the cooked cauliflowers slightly under tap water. Set aside.

Marinating the paste:-

Prepare the marinade by mixing the above ingredients in a bowl and set it aside for 20 to 30 minutes. It should neither be very thick nor thin. Add water to adjust its consistency. We have to dip the cauliflower florets in it for deep frying so arrange the consistency likewise.

Deep frying Manchurian –

1. Heat oil in a wok.

2. Check whether it is hot by putting a little of marinade batter in it. If it rises up with bubbles, it means it’s hot. If not it will sink to the bottom.

3. Dip the cauliflower florets in marinade batter and deep fry slowly till golden brown from all sides.

4. Take out in paper towel and keep warm.

Preparation of gravy sauce –

1 onion finely chopped

2 to 3 spring onions finely chopped

2 to 3 garlic cloves finely chopped

2 to 3 green chillies finely chopped

1 tsp black pepper powder

1 tsp tomato ketchup

1 tsp sweet chilli sauce

1-2 tsp soy sauce

Salt

2 tbsp corn flour

Oil

Spring greens for garnish

Water.

Method –

1. Heat oil in a pan, add green chillies and garlic once oil becomes hot.

2. Add onions and spring onions and give it a stir till it gets cooked

3. Add black pepper powder, soy sauce, and sweet chilli sauce and tomato ketchup

4. Add salt (bear in mind that soy sauce already contains salt so adjust it according to taste)

5. Give it a stir.

6. Once all veggies are cooked nicely, add the corn flour and water mixture and stir continuously to avoid lumps

7. Once it starts boiling, simmer the heat and then remove and set aside.

8. Garnish with spring greens.

9. Add the fried Manchurian to gravy.

Remove off the stove.

Serve it with fried rice, like I did with schezwan fried rice.

Dig in this restaurant style but home made manchurian gravy , as your meal is ready.

Note –

If it becomes very thick, you can either add vegetable stock (in which cauliflower was cooked). Remember it should neither be too runny nor dry.

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Schezwan fried rice

Last Saturday, we invited my hubby’s friend and his wife over for lunch. For lunch, I used to cook Indian meals but wanted to change that norm today by trying my hands on indo-Chinese. So I cooked schezwan fried rice and gobi manchurian gravy for them.

After cooking, it looked really good, but I was little apprehensive as I was serving it to someone outside family. But I was totally flattered after they took a taste. They asked me from which restaurant did I buy it. I was just speechless and also happy that my food tasted just like restaurant fare. Without any more self-tooting, I will straight away get to the recipes. Hope you all like it and hope it becomes as special to you in your kitchen too.

 

Schezwan fried rice :-

Serves: 2 to 4 people

sche

Ingredients –

10 red chillies (I had medium spicy ones, you can adjust as per your taste)

6 tbsp vinegar

5 big garlic cloves

1 inch ginger

4 to 5 cups cooked rice

1 onion – sliced lengthwise

2 to 3 spring onions – sliced lengthwise

1 cup carrot, beans (cut length wise)

1 cup peas

6 tbsp soy sauce

2 tbsp oil

Salt to taste

 

Garnish :

Spring greens (optional)

 

Method –

1. Soak red chillies in vinegar for half an hour.

2. Then grind the red chillies soaked in vinegar with garlic cloves and ginger to a smooth paste. Set aside the mixture.

3. Heat 2 tbsp oil in a pan, add the onion to it and fry till it turns pinkish in colour. Add spring onions and give it a stir.

4. Then, add the cup of mixed veggies and let it cook for 5 to 10 minutes. Veggies should be crunchy and not mushy.

5. Add the set aside red chilli mixture and soy sauce to this. Give it a stir. Add salt to taste (bear in mind that soy sauce does contain salt, so adjust it according to taste). And keep it on flame till the raw smell fades away.

6. Add the cooked rice and mix it evenly.

 

Garnish with spring onion greens (optional)

 

Serve it in a plate with gobi manchurian gravy and dig in. Your meal is ready!

 

Notes –

2 cups of basmati rice cooked in 4 cups of water yielded me 4 to 5 cups of cooked rice

Schezwan Paneer Fried rice

Today my husband asked for something dry in his lunch box – so thought of making fried rice for him. But plain fried rice is bland in taste. And any other vegetable rice needs raita as its accompaniment. So what to do? Eureka, got an idea of trying to make Schezuan paneer fried rice!

While looking out for a recipe, I came across Tarla Dalal’s website but most of the ingredients she recommended weren’t in the kitchen. Then while I was going through other blogs , I came across this one and liked it for its simplicity. This recipe was posted on spiceindiaonline.com  by Divya Pugazhendy – So thanks, Divya for such a great recipe.

So I used her recipe as the base, added my own twist with ingredients available and adjusted the spiciness – So read on to find out what I did!

 

photo

Ingredients

7 to 10 dry red chillies

4 tbsp vinegar

3 big garlic cloves

1 inch ginger

3 cups cooked rice

1 onion – sliced lengthwise

1 cup carrot, beans (cut length wise)

1 cup peas

4tbsp soy sauce

220gm paneer – cubed and fried

2 tbsp oil

Salt to taste

Method

1. Soak dry red chillies in vinegar for half an hour.

2. Then grind the red chillies soaked in vinegar with garlic cloves and ginger to a smooth paste. (if you have the veggie red chillies – u can use that as it will result in smooth sauce ). Set aside the mixture.

3. If using frozen paneer, allow it to remain in hot boiling water for 10 minutes. It will make it soft in texture.

4. Heat oil in a pan and shallow fry the paneer cubes and keep it in a bowl of lukewarm water to retain its softness after frying.

5. Heat 2 tbsp oil in another pan, add onions to it and fry till it turns pinkish in color.

6. Then, add the cup of mixed veggies and let it cook for 5 to 10 minutes. Veggies should be crunchy and not mushy.

7. Add the set aside red chilli mixture and soy sauce to this. Give it a stir. Add salt to taste (bear in mind that soy sauce does contains salt, so adjust it according to taste). And keep it on flame till the raw smell fades away.

8. Add cooked rice and mix it evenly for the mixture to get coated evenly.

9. Add the fried paneer cubes to this. Switch off the hob.

 

Garnish with spring onion greens (optional)

Serve it in a plate and so, your meal is ready .