Our Bangalore office cafeteria serves the best Gobi Manchurian.
The first time I ate it there, my diet chart went for a toss. Much to Navaneetha's delight!"Thank God, you are eating something more than dalia," she sighed with relief.
The warmest host, the friendliest person that walks the earth, the most passionate trainer I have met, Neetha personifies Wisdom. Talk books, talk temples, talk human psychology, this girl knows it all. And knows what she knows & doesn't know.
Gobi Manchurian & Navaneetha are inextricably linked in my memory. One reminds me of the other. When I made it last night, I thought of her again.
This one is for you, Gurl! And for Suresh! For all the Gobi Manchurians he sponsored for us:)
Ingredients:
1. 1 Gobi(cut into florets)
2. Chopped Onion- 3/4cup
3. Ginger Garlic Paste- 2 tsp
4. Chopped Cilantro- 1/2tbsp
5. Chopped Green Chillies(deseeded)- 1/2tbsp
6. Maida- 2tbsp
7. Cornflour- 2tbsp
8. Sauce:
i. Tomato- 1.5tbsp
ii. Chilli- 1tbsp
iii. Soy- 1tbsp
9. Ajinomoto- 1/2tsp
10. Sugar- 1.5tsp
11. Salt- to taste
12. Oil
Method:
1. Boil gobi florets for 10-12 minutes(till it is half cooked).
Strain water & keep aside.
Simultaneously(when gobi is boiling)
1. Prepare a batter of maida, cornflour, ginger garlic paste & salt.
1. Chop onions & green chillies & keep ready. You may use grated ginger garlic instead of paste. This is the time to do it, in that case.
Time Saver: The above 3 things happen together. So they are all step 1.
2. Dip gobi florets in the batter & deep fry till golden brown.
Keep aside till all done.
Use an absorbent paper to soak excess oil(if it bothers you!)
3. In a wok, stir the ginger garlic paste for 3 mins on high. Toss in the onions & fry for another 3.
Neetha, how about making some holge after this ;)
The first time I ate it there, my diet chart went for a toss. Much to Navaneetha's delight!"Thank God, you are eating something more than dalia," she sighed with relief.
The warmest host, the friendliest person that walks the earth, the most passionate trainer I have met, Neetha personifies Wisdom. Talk books, talk temples, talk human psychology, this girl knows it all. And knows what she knows & doesn't know.
Gobi Manchurian & Navaneetha are inextricably linked in my memory. One reminds me of the other. When I made it last night, I thought of her again.
This one is for you, Gurl! And for Suresh! For all the Gobi Manchurians he sponsored for us:)
Ingredients:1. 1 Gobi(cut into florets)
2. Chopped Onion- 3/4cup
3. Ginger Garlic Paste- 2 tsp
4. Chopped Cilantro- 1/2tbsp
5. Chopped Green Chillies(deseeded)- 1/2tbsp
6. Maida- 2tbsp7. Cornflour- 2tbsp
8. Sauce:
i. Tomato- 1.5tbsp
ii. Chilli- 1tbsp
iii. Soy- 1tbsp
9. Ajinomoto- 1/2tsp
10. Sugar- 1.5tsp
11. Salt- to taste
12. Oil
1. Boil gobi florets for 10-12 minutes(till it is half cooked).
Strain water & keep aside.
Simultaneously(when gobi is boiling)
1. Prepare a batter of maida, cornflour, ginger garlic paste & salt.
1. Chop onions & green chillies & keep ready. You may use grated ginger garlic instead of paste. This is the time to do it, in that case.
Time Saver: The above 3 things happen together. So they are all step 1.
2. Dip gobi florets in the batter & deep fry till golden brown.
Keep aside till all done.
Use an absorbent paper to soak excess oil(if it bothers you!)
3. In a wok, stir the ginger garlic paste for 3 mins on high. Toss in the onions & fry for another 3.
Add the chopped green chillies & fry for a minute.
Keep stirring all the while.
Onion should be translucent & not brown.
4. Add water to the fried onion(to make gravy) & add the sauces, salt & sugar.
Put in the fried gobi florets when the sauce mixture boils.
Simmer for 5 minutes on high.
Add ajinomoto & chopped cilantro & take off the flame.
Gobi Manchurian(gravy) tastes best with fried rice or noodles. If you keep it dry, you can serve it as a starter.
Serve hot.
Hi Andy,
ReplyDeleteI do not remember sponsoring that many Manchurians:-)
Now I know I will have the best Gobi Man during my next trip to London