Jan 8, 2011

Ching's secret Gobi Manchurian

Ching's Secret Gobhi Manchurian

Serves : 3 - 4


1 packet Ching’s Secret Manchurian Sauce Mix
200 gm cauliflower florets
1 Capsicum, diced
1 Onion, diced ( separate the layers of onion )
1 Cup ( 100 g ) Corn flour
½ ( 50 g ) Cup Maida
450 ml Water
Oil to deep fry
Extra 1 tablespoon oil
2 teaspoon Spring onion ( chopped greens ) to garnish

Method for Gobi Pakoda:

Mix Maida and corn flour. Slowly add water( approximately 1/4 cup ) to make thick batter Coat each cauliflower florets in the batter and deep fry on slow flame. Keep aside.

Method for Manchurian sauce:

Heat 1 tablespoon of oil in a wok (frying pan) on a high flame.

Add the remaining vegetables and stir fry for 1 minute.

Add water, contents of Ching’s Secret Sauce Manchurian Mix.

Stir and bring to boil. Simmer for 2 minutes.

Add fried Gobhi pakoda, mix and simmer for 1 more minute, or till the sauce is thick.

Garnish with spring onions. Serve hot with fried rice or noodles.


Satya said...

gobi manchurian looks tasty...one of my favorite : )

nimmi said...

Hi Akka,

This looks so tasty! One of our favorite dishes & something that we don't really get to eat here!

smita said...

its looks yummy......