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Indo-Chinese-Indian Gobi Manchurian Dry/ Cauliflower Manchurian Dry
by
Mythreyi Dilip
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%20and%20drop%20it%20in%20the%20hot%20oil.%20Do%20with%20rest%20of%20the%20cauliflower%20florets%20and%20fry%20the%20cauliflower%20florets%20until%20golden%20brown%20and%20crisp.%20Next%20heat%202%20tbsp%20oil%20in%20a%20sauce%20pan,%20when%20oil%20is%20hot%20add%20the%20onions,%20green%20chillis,%20capsicum,%20garlic%20and%20ginger.%20Saut%C3%A9%20them%20for%20couple%20of%20mins%20and%20add%20the%20ginger%20and%20garlic%20paste,%20fry%20the%20ginger%20and%20garlic%20paste%20until%20the%20raw%20smell%20leaves.%20Now%20reduce%20the%20heat%20and%20add%20the%20red%20chilli%20powder,%20soy%20sauce,%20tomato%20sauce,%20sugar,%20required%20salt%20and%20tbsp%20of%20water.%20Cook%20the%20sauces%20for%20few%20mins%20and%20add%20the%20fried%20cauliflower%20florets%20to%20the%20sauce.%20Stir%20well%20so%20that%20the%20onion%20and%20sauce%20mixture%20is%20well%20coated%20on%20the%20cauliflower%20florets.%20Finally%20add%20the%20chopped%20green%20onions%20and%20coriander%20leaves%20and%20mix%20well.%20Serve%20hot%20Gobi%20Manchurian%20with%20Fried%20rice,%20Noodles,%20Pulao%20or%20Roti.%3C/p%3E){kind=link}