{"id":230,"date":"2015-02-25T15:41:51","date_gmt":"2015-02-25T10:11:51","guid":{"rendered":"http:\/\/www.tangylife.com\/?p=230"},"modified":"2020-12-02T15:32:46","modified_gmt":"2020-12-02T10:02:46","slug":"gobi-manchurian-dry-in-chinese-sauce","status":"publish","type":"post","link":"https:\/\/www.tangylife.com\/blog\/gobi-manchurian-dry-in-chinese-sauce\/","title":{"rendered":"Gobi Manchurian Dry in Chinese Sauce | Cauliflower Recipe"},"content":{"rendered":"

\"Gobi<\/a>
Delicious Gobi Manchurian<\/figcaption><\/figure> Gobi Manchurian <\/strong>is a perfect example of the culinary and cultural collaboration of the Indian Chinese bond. But it\u2019s the ingredients that distinguish Indian Chinese food from real Chinese food. I’m really having a lot of difficulty in choosing a particular recipe to write about, as almost every Indo Chinese dish is my favourite.<\/p>\n

Indo Chinese cuisine<\/em> is an exciting break from the everyday meals to make at home. It cuts the boredom of rolling flat-breads, boiling lentils & picking rice \u2013 the sizzling wok replaces the whistling pressure cooker. The kitchen suddenly beams with warmth of ginger garlic, tang of vinegar and smokey soya sauce. The bliss is rounded off with the kick from Indian spices like red chilli powder or garam masala. I\u2019m still waiting to meet an Indian who doesn’t like it.<\/p>\n

This is a widely popular vegetarian dish of the indo Chinese genre, Gobi Manchurian which is nothing but batter fried cauliflower florets in all Chinese sauce. It’s creatively masterminded by Chinese who lived in eastern parts of India for centuries; just imagine it to be an amber-colored, tangy and remotely sweet sauce with hints of Indian spices. Indo Chinese is what it is due to typical Indian condiments – I make it a point to use the Indian brands for the authentic taste. <\/p>\n

Now this recipe can be dry or wet – it’s totally your call. I prepare the consistency somewhere in between. It coats the cauliflower florets thoroughly but is not runny. Anything from deep-fried cauliflower, paneer (Indian cheese), mushrooms or even baby corns, chicken strips, breaded tofu, shrimp or vegetable balls can be combined with this sauce to make lip smacking appetizers or main course. <\/em>This dish cannot be made in advance, it tastes best when the cauliflower is crispy (freshly fried).<\/p>\n\n\n
\n Tip:<\/strong> To make the recipe more spicy, add red chilli and increase the ginger garlic quantity also.\n<\/td>\n<\/tr>\n<\/table>\n\n\n
\n Tip:<\/strong> Use blanched cauliflower and drains entire water and let them dry with kitchen towel before frying.\n<\/td>\n<\/tr>\n<\/table>\n

Ingredients for the Gobi Manchurian Fritters <\/h2>\n