GOBI MANCHURIAN

Here in Tokyo at the beginning of the year we have a vacation. It was the second day of the year quite gloomy as it was cloudy. To cheer up our mood and tongue we decided to go for gobi manchurian, which my hubby was longing to have from longtime. It turned out great! Here goes the recipe.

For the Batter
1cup all purpose flour
3tbsp. corn flour
1tspn. ginger garlic paste
1tspn. red chillie powder
salt
water
1 medium size of caulifower

Method
Seperate the florets clean them and drain them dry
Make the batter -let the batter consistency be medium not too thick or thin.
Dip each floret in the batter and deep fry them in the oil on a medium flame.

For the Gravy

1 medium size sliced onion
1 small bunch of spring onion finely chopped
2tsp of garlic finely chopped
2 tsp of green chillies finely choped
2 medium size capsicum
1tsp. soya sauce
2tbsp. tomato sauce
Fresh corriander chopped to garnish
2tbspn of oil
salt as per taste


1 Heat oil in thick bottomed pan, add sliced onions and cook them till they become translucent.
2.Add spring onion, green chillies and garlic and cook them for 2 min.
3. Cut capsicum into half, remove the seeds and make into slices and cook for a minute
4. Add tomato sauce, soya sauce and salt as per taste
5. Add fried gobi and stir well and cook for a min or two
6. Serve hot, garnished with fresh chopped corriander leaves.