GOBI MANCHURIAN

Ingredients (Serves: 6)

• 1 pcs: Cauliflower (medium, clean and broken into big florettes)
• 1/4 cup: Plain flour
• 3 tsp: Cornflour
• 1 small bunch: Spring onion (finely chopped)
• 2 tsp: Ginger (finely chopped)
• 1 tsp: Garlic (finely chopped)
• 1/4 tsp: Red chilli powder
• 2 no: Red chillies (dry)
• 1 tsp: Milk
• 3 tsp: Oil
• 1-1/2 cup: Water

Method

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. 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 tsp. cornflour 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.
5. Add florettes and soya sauce. Boil for two more minutes and remove.
6. Serve hot with noodles or rice.
7. Variations:
   1. Dry Manchurian can be made by omitting the gravy.
   2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
   3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
   4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
   5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Vegetable Chopsuey

Vegetable Chopsuey

Ingredients: 1/2 cup carrots-shredded fine
1 cup cabbage-shredded fine
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 tbsp oil
200 gm noodles-boiled and drained well
2 tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
salt to taste
2 tbsp corn flour
oil to deep fry noodles

Method: Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup. Keep aside. 

Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft. 

Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute. 

Add the water mixture and cook, stirring continuously. Keep aside. 

Deep fry the noodles over high heat till brown. Drain. 

Transfer noodles to a serving dish, pour the vegetables over and serve.