Fried Cauliflower (Gobi) in Manchurian-Orange sauce
This is just my version of manchurian sauce as the original manchurian sauce is supposed to be a secret recipe and I didn't try to find it. I've tried to get the flavors from staples I have in my kitchen. This recipe is open for a lot of variation and experimentation with the sauce flavors.
Ingredients
For the sauce
4-5 Tbsp tamarind concentrate
1/2 cup soy sauce
2 Tbsp worcestershire sauce
4 Tbsp no-HFCS tomato ketchup
1 tsp white pepper powder (less if you like, adjust to taste; can substitute black pepper powder)
3-4 Tbsp plain white vinegar
5-6 Tbsp of pounded ginger-garlic-dry-red-chilies mixture (dry red chilies here are optional)
2-4 tsp orange zest (more if you like the orange flavor)
1 Tbsp corn starch
1 tsp brown sugar (optional)
2 cups (about 12-16 oz) water
For the batter
either use packaged tempura mix
or make a thin batter of your choice
or combine
1/2 cup chickpea flour (besan)
1/2 cup rice flour
2 Tbsp corn starch
salt to taste
water as needed to make a thin batter
1 medium head of cauliflower, cut into florets- yields about 4 cups of florets
3-5 fresh mild green chilies, cut into 1 inch pieces (optional)
1 green or yellow bell pepper, chopped (optional)
3-4 cups canola oil for frying (depends on the pot used for frying)
3-4 Tbsp canola oil for sauteeting
chopped cilantro and sliced green chilies for garnish
Preparation
- add enough oil in a pot for frying, and let it heat up to 350°F
- meanwhile, make the batter in a good sized bowl
- add the cauliflower florets and green chilies to the batter in the bowl and coat all the florets uniformly and set aside
- set aside a plate/dish with a few paper towels for draining the fried cauliflower
- Sauce: in a separate saucepan, mix all the ingredients except corn starch for the sauce and bring it to a boil, turn down the heat and let it simmer on low till flavors meld
- By now oil should be ready for frying; without crowding the pot, fry in batches the florets coated with batter (and chilies, if using them) till they are crisp and golden brown; drain and collect on the paper towel lined dish in step 4
- taste the simmering sauce and adjust the flavors - add more pepper powder or soy sauce as needed; if too salty, balance with more sour or sweet flavors using tamarind pulp or vinegar or brown sugar
- add the chopped pepper to the sauce, if using, and simmer till peppers are softened
- in a small bowl, dissolve the corn starch in enough water to form a thin paste, no lumps; add the corn starch paste to the simmering sauce and stir to thicken the sauce; (add a little at a time and stir constantly to make sure sauce consistency is not too thick)
- add the fried cauliflower (and fried chilies, if using them) to the simmering sauce and stir gently till well incorporated
- Off heat, garnish with chopped cilantro and sliced green chilies; serve warm with cooked jasmine rice
Labels: cauliflower, curry, indo-chinese, manchurian, vegetarian
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