Cauliflower - Pookosu - 1 no. (Large)
Onion - Vengayam - 1 no. (Large)
Ginger - Inji - 1/2 cup
Garlic - Poondu - 1/2 cup
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai Milagai - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhaniya thul - 2 table spoons
All purpose flour - Maida - 1 cup
Corn flour - Makka chola mavu - 2 table spoons
Soya sauce - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying, Butter - 1 table spoon
- Soak cauliflower floretts in hot water for 10 minutes. Then boil it in water for 10 minutes.
- Now mix all purpose flour (Maida), butter and corn flour and make them to paste. Make ginger garlic paste and add to this. Mix them well. Now dip these floretts in this flour paste and deep fry in oil. Keep them on a tissue paper so that excess oil will be absorbed.
- Now heat oil in a pan/kadai (It can be done in the same kadai in which the floretts are fried) and add ginger and garlic which are chopped, add cumin seeds, curry leaves, chopped onions, little salt and fry them well. Now add soya sauce and then the floretts which are dipped. Now add chilly powder and coriander powder and mix them well. Garnish with coriander leaves.
Hot red gobi manchurian is delicious and ready to be served. Yummy!!! Yummy!! It can be served as a starter or along with parathas, naan, chappathis or rice. It can be served for 4 persons. It takes hardly 30 minutes to cook.
Note: Ginger and garlic should be cut into small pieces after peeling off the skin. Half of them should be kept as such and the remaining half should be made to a paste which is added to all purpose flour. Cauliflower should be soaked in hot water because it will kill if any germs are there.
Optional: Ingredients can be added or removed according to taste. Red colour powder can be added to look beautiful. Capsicum, tomatoes, tomatoe sauce can be added.
A dinner lubricates business
Lord William Stowell