Dec 29, 2011

Gobi Soya Nuggets Dry Manchurian

Gobi/Cauliflower - 1 medium
Soya Nuggets - 50gms
Onions - 3
Tomatoes - 4
Green Chilly - 2
Capsicum - 1
Garlic - 4-5 big pods
Ginger - 2inch
Tomato Sauce - 3tbs
Dark Soya sauce - 2tbs
White Vinegar - 1/2tbs
Green Chilli sauce - 1/2tbs
Spring Onion green part - 4-5 strangs
Green Coriander
Cornflour - 50gms
Oil to deep fry
Water - 2cups

1. Clean the cauliflower by cutting them into big chunks and putting them in salt water for 10mins.
2. Drain them and keep aside.
3. In a pan boil water and add soya nuggets and boil them.
4. Once they turn soft drain them and sqeeze them well.
5. In a mixer grind the ginger 1inch, garlic 2-3 and 1 green chilly into paste. Rest of ginger, garlic and green chilly chop them finely.
6. In a bowl add corn flour soya sauce 1tbs, ginger garlic paste half, toamto sauce 1tbs, salt. Remember dont add whole of salt as you would be putting salt into gravy too.
7. Add water to mixer and make a paste. You can add food colour to get red colour.
8. Heat oil in a pan for frying.
9. Dip the cauliflower and soya nuggets and fry them till they turn crisp and brown.
10. Drain them and keep aside.
11. In another pan take 3tbs oil from the hot oil pan.
12. Add onions and capsicum and saute well.
13. Add garlic, ginger, green chillies that were chopped.
14. Saute for 1/2min and add left over ginger galic paste.
15. Saute till the raw smell fades away.
16. Add tomato and saute. Add all the sauces and vinegar.
17. Add salt and Ajinamoto if you prefer.
18. Saute well to bring to boil.
19. Take some cornflour and mix in water and pour on to the mixer.
20. Mix well and do not leave it on pan.
21. Add the cauliflower and soya nuggets & spring onions.
22. Toss well. Coat them well.
Serve hot with tooth picks to pick them.
Serve as starter or as evening snack.

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