Saturday, January 22, 2011

Gobhi Manchurian

My friend, L., celebrated her birthday this past week, and in honor of her special day, she hosted a potluck dinner for all of us to share in. So of course, I wanted to make something special and delicious for all of our friends to relish. My first thought was, as usual, a cake or other sweet treat. However, given my lack of adequate baking supplies and the fact that there were already going to be multiple desserts, I instead decided to go for a savory delight and try my hand at something very different. Gobhi manchurian proved just the answer. A staple of Indo-Chinese cuisine, many of us Indians have been lucky enough to have sampled this true delicacy. However, Indo-Chinese remains very much unknown to the practically everyone else. So, as I love gobhi manchurian, I decided I would whip up a batch for everyone to sample, slightly adapting this recipe from ...From my Palate. An excellent decision, if I do say so myself :) This dish turned out so flavorful and spicy, a nice change for everyone. The soy sauce, along with the ginger and garlic, really accentuated the Indian flavor from spices such as cumin and coriander, culminating in a time-proven Indo-Chinese classic. Furthermore, the baked version tasted just as delicious as the traditional deep-fried version but was much healthier. What more can one ask for, right?

Baked Gobhi Manchurian( adapted from ...From my Palate):
For battered cauliflower:
1 medium head cauliflower, washed and cut into big florets
1" piece ginger, finely chopped
4 garlic cloves finely chopped
3 tbsp. cornflour
1 tbsp. cumin powder
1 tbsp. coriander power
2 tsp. red chili powder
2 tbsp. tomato sauce

For the sauce:
1 small onion, chopped
1 green bell pepper, chopped
2 tbsp. oil
3 tbsp. soy sauce
2 large cloves garlic, chopped
1" piece ginger, chopped
1/2 tsp. cumin powder
1/2 tsp. coriander powder
2 red chili peppers, chopped into large pieces
3 tbsp. tomato sauce
spring onions, chopped
salt to taste, if needed

Boil a large pot of water, and cook cauliflower florets in the boiling water(salted) for about 5 minutes. Drain and dry the florets. Preheat oven to 400F. Mix the garlic, ginger, cornflour, cumin and coriander powders along with the red chili powder, and add enough water to make a thick batter. Mix the florets with the batter, and transfer the mixture to a baking dish. Bake in the preheated oven for 15-20 minutes until dry.
For the sauce, heat oil in a pan, and add the chopped onion. Cook for 2-3 minutes on medium heat until the pieces become translucent and tender, but not brown. Add ginger, garlic and red chili peppers. Cook for 2 minutes, or until the garlic is no longer raw, but not yet brown. Add the bell pepper and tomato sauce, along with cumin and coriander powder. Cook, covered, for about 3 minutes. Removed the pieces of red chili peppers. Then, mix soy sauce and cornflour with a cup of water, and add to the mixture. Simmer until thick. Add the baked cauliflower, and toss until it is well-coated. Check for salt and seasoning, and add if needed. Garnish with chopped spring onions.

8 comments:

Swathi said...

I have to try this recipe Ameya, This looks delicious.

♥Sugar♥Plum♥Fairy♥ said...

A delightful Recipe , would love to try this!
Ur fren is so blessed to have u ,and soo sweet of u to host her a dinner.

♥Sugar♥Plum♥Fairy♥ said...

And i have an earnest request to u too:-)

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there is a poll , right on FB
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aipi said...

Wow anytime manytime a day i can eat this.. the platter is absolutely tempting me .


US Masala

Priya said...

Definitely an inviting dish, had a wonderful afternoon meeting with u Ameya..

kitchen queen said...

Hi u have a nice blog.you can visit my blog and give ur valuable comments.

veena krishnakumar said...

wow!!!!!!!!!that looks very delicious. First time here. Following you

Treat and Trick said...

Love your baked version and it looks yummy!

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