I remember eating the best gobi manchurian during my college days. We used to go to that restaurant almost every sataurday early dinner. During those days at the end of every month we used to run out of money, but still would go to this restaurant just to eat this manchurian. Guess what the gobi manchurian they sold was only 20 rupees (INR) and it was so yummy. Month end weekends we used to run out of money, but make sure that we have two friends who can manage 10 bucks each to get that one dish. I know it sound funny, but it was so very good, and way way better than our hostel food. :-)
Whenever I make this recipe it all reminds me off our college days.
I know that there was so much oil and ajinomoto (Chinese salt/ mono sodium glutamate) in that recipe, which is one of the reasons it tasted so good, but who do you think was thinking about healthy eating, we were just craving for some tasty food, and any food other than hostel food was very tasty for us.
So I thought of making a healthier version of the recipe without any deep frying and without using ajinomoto.
I liked this recipe a lot and it tasted the same, with all the healthy alternatives. :-) So my heart is all happy and healthy.
Ingredients:
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1 medium sized cauliflower cut into medium size florets
1 large Onion chopped
4-5 Garlic cloves chopped
1/2 inch ginger grated or chopped
1-2 Green Chilies chopped
1 bunch Green Onion chopped (white and green part seperated)
1 tsp + 1 tbsp Soy sauce
1 tsp + 1 tbsp Tomato Ketchup
1 tsp + 1 tbsp White Pepper powder
1/4 cup + 1 tsp Corn flour
1/2 tsp Tandoori masala for color (optional)
Salt to taste
2 tsp Oil
Method:
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1. Preheat oven to 375F.
2. In a small bowl mix together 1 tbsp onion, 1/2 tsp garlic, 1/4 tsp ginger, 1/4 tsp green chili, 1 tbsp green onion, 1 tsp soy sauce, 1 tsp tomato ketchup, salt and white pepper powder and mix this mixture and add the cauliflower florets and mix well.
3. Now sprinkle 1/4 cup corn flour on top and mix well with a light hand, so that all the corn flour is well coated on the cauliflower.
4. Now line a baking sheet with parchment paper and spray with oil and arrange the florets and bake it for about 20 to 30 mins or until the cauliflower florets turns crispy and golden.
5. After the cauliflower is cooked take it out of the oven and let it rest for about 5 mins.
6. Meanwhile in a pan add oil, and when it's hot add ginger and green chili, and after a minute add garlic, sate is for few seconds.
7. Now add the onions and the white part of the green onions and sate it until it turns golden brown, now reduce the flame to medium and add salt, white pepper powder, soy sauce, tomato ketchup and tandoori masala and sate it until the sizzle stops.
8. Mix 1 tbsp of corn flour in few drops of water and add it to the mixture and cook in medium high flame.
9. Now add the cauliflower and mix gently but fast so that all the sauce is well coated over the cauliflower, keep stirring gently on high flame for about 2 mins.
10. Now add the green part of the green onion, keeping few for garnish.
11. Serve hot as an appetizer snack.
Sending this recipe to the Event " Serve It - Grilled" hosted by Oh Taste n See and Krithi's Kitchen
