GOBI MANCHURIA

                                                   Gobi manchurian is a Indo-Chinese appetizer and is entirely different in taste when compared to gravy style .....now i am making a dry manchuria in which a crispy coating is given to the cauliflower and tossed with a mouth watering spicy sauce.......lets see the preparation of delicious Gobi manchuria....

Ingredients:
              Cauliflower – 1/2 medium,( cut into florets and boil for 15 min to avoid raw smell )
              Oil – for deep frying
For the batter:
              Flour(maida) – 5 Tbsp
              Corn Starch(corn flour) – 3 Tbsp
              Salt – 1/4 tsp
              Black Pepper – 1/4 tsp
              Water – as required to make the batter
For the sauce:
            Oil – 1 Tbsp
            Onion – 1/2 medium, chopped finely
            Green Chilies – to taste, cut diagonally
            Garlic – 3 large cloves, chopped finely
            Ginger - 2tbsp, chopped finely
            Tomato Ketchup – 2 Tbsp
            Red Chili Sauce – 2 Tbsp            
            Vinegar – 2 tsp
            Water – 4 Tbsp
            Corn Starch – 2 tsp
            Spring Onions – 2 stalks, cut diagonally for garnishing
            Soy Sauce – 4 tsp 
Preparation :

• To make batter, add flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
• Coat Cauliflower pieces well with batter and deep fry until Cauliflower turns medium dark brown color.
• Take them on to a tissue paper.
•  Heat Oil in a non-stick pan.
• Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
• Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
• Add Soy Sauce and Vinegar and mix well.
• Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
• Now add the fried cauliflower into this and toss well with the sauce.
• Finally garnish with spring onions.