Gobi Manchurian Recipes

Steps:

• For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
• Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
• Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
• Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

Steps:

• Heat oil in a large pot over medium heat.
• Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
• Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
• Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
• Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
• Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Steps:

• Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
• Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
• When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.
• Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
• In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
• Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
• Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

Steps:

• Boil the flowerets for around 5 minutes in plenty of water, to which a tbsp of milk has been added.
• Drain the residue after boiling and pat dry on a clean cloth.
• Make thin batter out of flour add 2 tbsp corn flour, 1/4 teaspoons each of ginger and garlic and red chilli powder and salt to taste.
• Dip the flowerets 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 tablespoons corn flour 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 flowerets and soy sauce.
• Boil for two to three minutes and remove.
• Serve hot with rice, rotis and noodles.