Gobi Manchurian- Cauliflower Manchurian

Gobi Manchurian 

Gobi Manchurian 

Gobi Manchurian is a very popular Indo-chinese dish. It could be served as a starter or a side dish. I prefer mine with vegetable fried rice.

Ingredients:

For the Manchurian/Cauliflower fritters

• 1/2 lb cauliflower cut into florets
• 1/4 cup all purpose flour
• 1/4 cup corn starch
• salt to taste
• 1/2 tsp red chili powder
• about 1/2 cup water
• oil for deep frying

For the Manchurian Sauce

• 1 1/2 tbsp oil
• 1 tsp garlic paste
• 2 -3 green chillies chopped
• 1/4 cup spring onions chopped
• 1 tbsp soy sauce
• 2 tsp red chili sauce
• 2 tsp vinegar
• 1 1/2 tbsp tomato ketchup
• salt to taste
• 1 cup water
• 1 tsp cornstarch dissolved in 1 tbsp water

Preparation :

• Mix flour, Corn starch, salt, red chili powder and make a batter with water. Add the Gobi/Cauliflower florets and mix well. Deep fry. Keep aside.
• For the Sauce- Heat oil in a pan. Stir fry the garlic paste and the whites of the spring onions(the green is reserved for the garnish) for about a minute. Add the green chillies, soy sauce, red chili sauce, vinegar, tomato ketchup on low flame. Stir. Add water and bring to boil. Add the corn starch paste and stir continuously. Adjust the salt. Just when the sauce thickens, add the greens of the spring onions and the Manchurian/fritters. Mix it well.
• Your Gobi Manchurian is ready to serve.
• This recipe serves 4.

Vegetable Hakka Noodles

Vegetable Hakka Noodles is simply loved by everyone. I would call it an Indo-Chinese dish. Hakka noodles are flat noodles and they are quick cooking noodles. Since I'm a big fan of Quick, Easy and Healthy Meals its no secret why this recipe finds itself here.

Ingredients:

• 1 packet Hakka Noodles (Ching's Secret)


• 1 cup cabbage shredded


• 1 cup carrot cut into julienne


• 1 cup green bell pepper sliced


• 1 bunch of spring onions chopped


• 1/4 cup ginger sliced


• 1/4 cup red onion sliced


• 2 tablespoon oil

Preparation :

• Prepare by chopping all the vegetables as shown.

*I buy carrots cut into thin strips like matchsticks...thats what you see in the picture. It's a real time saver.

• Now cook the noodles as per the package instructions. In case of Ching's Secret Hakka noodles. Boil 10 cups of water in a large pan. When the water comes to a boil, cook the noodles for ONLY 2 minutes. The noodles are cooked Al dente. Now drain the noodles and spread them on a flat surface. Add 1 teaspoon of oil onto the noodles to prevent them from sticking.

• Prepare the sauces : In one bowl take 1 teaspoon soy sauce,1 teaspoon green chilli sauce, 1 teaspoon chilli vinegar and 1 teaspoon red chilli sauce. The other bowl is 2 tablespoons of Schezwan sauce. This is optional. (I like to add this sauce as well to my vegetable hakka noodles though tradionally its added to Vegetable Schezwan noodles).

**You could adjust the seasonings to your taste if you think this is too hot for you . I use Ching's Secret Sauces.**

• Now heat oil in a wok or frying pan on a high flame. Add all the vegetables except the spring onions and stir-fry for about a minute. Add both the sauces and stir fry until vegetables are crunchy and half cooked. Now add the noodles and stir fry on high flame for 2-3 minutes.
  
• Ready to serve. Garnish with the chopped green onions.