Cauliflower/Gobi Manchurian 65/gravy(Home style)

Cauliflower fry/Gobi fry

Ingredients
For the Cauliflower dry
Cauliflower florets - 1 full cauliflower
Gram flour/All purpose Maida - 1/4 cup
Rice flour - 1/4 cup or Corn flour - 4 tea spoons
Red Chilli powder - 2 tea spoons
Turmeric powder - 1/2 tea spoon
Garam masala powder - 1/2 tea spoon
Ginger-Garlic paste - 1/2 tea spoon
Salt - 1 tea spoon (can vary as required)
Water - As required to make paste
Cooking Oil - As required to fry

For the manchurian gravy
Red Onion -1 - chopped into fine pieces
Cooking Oil - 1 tea spoon
Capsicum/Green Bell pepper - chopped into small pieces
Coriander leaves - a few
Green chillies - 4-5 - slit length-wise
Ginger-Garlic paste - 1/2 tea spoon
Tomato sauce - 1 tea spoon
Soya sauce - 1 tea spoon
Garam masala powder - 1/2 tea spoon
Red Chilli powder - 1/2 tea spoon
Salt - as required
Tomato- 1 - cut into small pieces


Procedure
1.Wash the cauliflower florets thoroughly and Cook the florets in water with required amount of salt.
2. Turn off the stove when it reaches about 3/4th cooked stage otherwise the florets would over-cooked and get smashed

3. Remove the florets from the water and place them on tissue paper to drain the extra water.



4. In a dry bowl, mix the All purpose Maida/Gram flour,Rice flour/Corn flour,Red Chilli powder,Turmeric powder, Garam masala powder,Ginger-Garlic paste,Salt into a thick paste by adding a little water.



5. Now dip the florets in this paste and mix well and allow to stay for 30 mins.

6. Heat the cooking oil in a thick-bottom skillet.
7. Fry the florets well till they turn golden brown.

These can be served as such as Gobi 65 dry

Procedure for the Cauliflower manchurian semi-gravy
1. Add a little oil in thick-bottom skillet
2. Add the slit green chillies and fry them.
3. Add the finely-chopped red onion pieces and add a little ginger-garlic paste

4. Add the capsicum pieces and fry till all the ingredients are cooked well.
5. Add Red chilli powder, Garam masala powder, a little salt, Tomato sauce and Soya sauce and saute them well.
6. Add the chopped tomatoes and a fry them. Add a little water towards the end so that all these get cooked well into a thick paste.
7. Add 90% of the cauliflower fried florets prepared using the Gobi 65 procedure
8. Cover the lid and allow it to be cooked for 8-10 minutes under low flame.

9. Uncover lid and stir the contents lightly so that they don't get burnt.
10. Finally add the remaining gobi 65 pieces and mix.

11. Spread a little finely chopped onions and coriander leaves for the final touch.

Server with hot chapathis/Naan. Goes well with Fried Rice, Pulao also.
Happy cooking.