Gobi Manchurian is a popular Indo-Chinese dish that consists of crispy cauliflower florets tossed in a tangy and spicy sauce. It can be served as a starter or appetizer. The dry version of Gobi Manchurian is a crispy dish with a thick coating of sauce that clings to the cauliflower florets.
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What Does Starter Mean?
A starter recipe typically refers to a dish or appetizer that is served at the beginning of a meal to whet the appetite. It is meant to be a small portion of food that stimulates the taste buds and prepares the palate for the main course. Starter recipes can vary widely depending on the cuisine and personal preferences.
What Is Gobi Manchurian?
Gobi Manchurian is a popular Indo-Chinese dish that originated in India. It is a vegetarian dish made with cauliflower florets, which are deep-fried and then coated in a tangy and spicy sauce.
The name "Gobi Manchurian" is derived from two words. "Gobi" means cauliflower in Hindi, and "Manchurian" refers to a style of cooking that is influenced by Chinese cuisine, specifically the Manchu people of northeastern China. This dish is a fusion of Indian and Chinese flavors, combining Indian ingredients and cooking techniques with Chinese-inspired sauces.
To make Gobi Manchurian, cauliflower florets are first dipped in a batter made from all-purpose flour, cornstarch, and various spices. The coated florets are then deep-fried until they become crispy and golden brown. In a separate pan, a sauce is prepared by sautéing ingredients such as ginger, garlic, green chilies, onions, and capsicum (bell pepper). Soy sauce, vinegar, tomato ketchup, and other seasonings are added to create a savory and tangy flavor profile. The fried cauliflower is then added to the sauce and tossed until the florets are evenly coated.
Gobi Manchurian can be served as an appetizer or as a main course, typically accompanied by fried rice or noodles. It is known for its crispy texture and the balance of sweet, sour, and spicy flavors in the sauce. Variations of Gobi Manchurian can be found, including dry versions with less sauce or gravy, and variations that include additional vegetables like carrots or cabbage.
Overall, Gobi Manchurian has gained popularity in Indian cuisine and is enjoyed by many as a tasty and satisfying dish with a unique blend of Indian and Chinese culinary influences.
Gobi Manchurian Dry
Here's a recipe for Gobi Manchurian, a popular Indian-Chinese fusion dish that can be served as a dry starter:
Ingredients:
For the batter:
1 cup cauliflower florets
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/4 teaspoon black pepper powder
Salt to taste
Water as needed
For the sauce:
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers (capsicum)
2 green chilies, slit lengthwise (adjust to taste)
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce (adjust to taste)
1/2 teaspoon vinegar
1/2 teaspoon sugar
Salt to taste
Spring onions, finely chopped (for garnish)
Instructions:
* In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, black pepper powder, and salt. Add water gradually to make a thick batter.
* Dip the cauliflower florets into the batter, coating them evenly. Make sure each floret is well coated.
* Heat oil in a deep pan or kadai for frying. Once the oil is hot, carefully drop the coated cauliflower florets into the oil. Fry them on medium heat until they turn golden brown and crispy. Remove the fried florets using a slotted spoon and place them on a paper towel to drain excess oil.
* In a separate pan, heat 2 tablespoons of oil. Add finely chopped garlic and ginger, and sauté for a minute until they turn aromatic.
* Add finely chopped onions, bell peppers, and slit green chilies. Stir-fry on high heat for 2-3 minutes until the vegetables are slightly tender yet crunchy.
* Reduce the heat to medium and add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and salt. Mix well to combine all the ingredients.
* Add the fried cauliflower florets to the pan and toss them gently in the sauce. Ensure that the florets are well coated with the sauce. Cook for an additional 1-2 minutes on low heat to allow the flavors to blend.
* Turn off the heat and garnish with finely chopped spring onions.
* Serve the Gobi Manchurian dry as a starter or appetizer. It pairs well with fried rice or noodles.
Enjoy your homemade Gobi Manchurian dry starter!
