Earlier this week I had an interesting and coincidentally same conversations with three friends of mine at different time!
‘I am so done with covid! I want to go back to work!’ said one of my friend who I met for coffee (6 feet apart, with our masks on most of time).
‘I miss our gathering! Don’t know when I would get to wear my new saree!’ This came up during a zoom call.
‘It will be a year soon in this pandemic; though I feel just fine!’ This was me while chatting with my best friend on whatsapp.
So, how is everyone doing? Apart from family and work, how are YOU doing?
I had my fair share of ups and downs this past year; I thought I was going to be a Data Scientist when pandemic started but here I am, a full time food blogger. I have not meet all my friends at the same time; we meet with individuals and then play the game of telephone (I met her, she said this and so on) ! I am so tired of it! I have not seen my Dad or my in laws in two years, which is so rare for us! Damn it Covid!
But on the brighter side Jaimin and I get to spend quality time together; we have breakfast and lunch together talking about our day and enjoying the calmness, I have lost 12 pounds in last 6 months, I run/jog around 2 miles three times a week; I have been in the best shape since post pregnancy.
I would like hear your covid achievements!
Back to food; the thing that keeps us all going! Without it we get hangry and act irrational!
Gobi Manchurian is a Indo Chinese dish though it’s far from authentic Chinese food!
It is usually served in two ways- the dry version and the one with sauce (gravy version). This particular recipe is for the dry version; it can be served as an appetizer or a side dish. I personally like to toss it in a fried rice to get a crunchy texture!
In the below recipe I have included an extra step to make this dry manchurian extra dry. Try it if you are feeling adventurous, you won’t regret it!
Dry Gobi Manchurian
Ingredients
Frying Gobi (Cauliflower)
- 1 medium gobi chopped into medium size florets
- 1 cup maida (all purpose flour)
- 2 tbsp corn starch
- 1/2 tsp freshly grounded black pepper
- 1/4 tsp red chilli powder
- 1 tsp soy sauce
- 1 cup water
- oil for shallow frying
- salt
Manchurian Gravy
- 1 cup scallion whites chopped
- 1/2 cup bell pepper green/red/orange chopped
- 2 inch ginger minced
- 12 garlic gloves minced
- 2 medium green chilies minced
- 1/4 cup celery chopped
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tsp sriracha optional
- 1 tsp rice vinegar
- 1/4 tsp freshly grounded black pepper
- salt
- scallion greens/cilantro for garnish
Instructions
Frying Gobi (Cauliflower)
- Rinse the gobi florets and add them to the hot water. Note: Add salt to the water while boiling it.
- Let the gobi florets blanched in the water for 20 minutes, they should be soft from outside. Drain and keep them aside.
- Mix all the ingredients for the batter in a large bowl (maida , corn starch, soy sauce, black pepper, red chili powder and salt).
- Add a cup of water and whisk until the batter is lump free.
- Heat enough oil in a nonstick pan to shallow fry the florets.
- Dip each floret in the batter and fry them in batches. Don't crowd the pan.
- Flip the florets until each side is cooked light golden and crisp.
- Once cooked transfer the florets on a paper towel to drain excess oil.
Manchurian Gravy
- Mix soy sauce, ketchup, sriracha, black pepper and salt in a small bowl and keep it aside.
- You can use the left over oil in the same pan or add a tablespoon of oil to a different pan on a medium heat.
- Once oil is hot add ginger, garlic and green chilies and saute for 30 seconds, until the raw aroma goes away.
- Increase the heat and add scallions, bell pepper and celery and stir until all veggies are nearly cooked. If you take a bite, there should be a slight crunch.
- Stir in the soy sauce mix.
- Next add fried gobi and mix until all florets are completely coated.
- Lastly add vinegar and give everything a nice last stir.
- Garnish with scallion greens. Best served with fried rice!
Super Dry and Crispy Gobi Manchurian
- After adding the vinegar let the Manchurian slow cook for 20 to 30 minutes, until each side has a dark brown coating.
- Garnish with scallion greens and take bite already!
