Words are extremely difficult to come at times. The more so, when there is a pressure. When you really wish, hope and even demand, the ‘word well’ inside us just seem to dry up.
I am trying my level best here, to write something. And I am not able to. This is funny, especially when you consider that I am quite a yakety-yak. Its a fact that there are people who really run away or hide when they see me – cause they know I yack their head off. They know I don’t stop once I start.
My friend who was staying with me, tried her level best to hide her relief when she moved out. No more midnight yack-yack-yack to listen to. Cramped her hostel may be, but there will be peace and calm when she reaches home from work now onward!
Oh well! I have done it again. Four paragraphs explaining how I am not able to write on the blog! That quite makes a post by itself. Enjoy the gobi manchurian, served with a small dose of chatter.
Its the second Wednesday of the month and its time to Blog Hop! This time around, I am paired with Deeksha of Dee’s kitchen. I made her Gobi Manchurian for dinner and it got finished off in a matter of minutes.
For the sauce:
- Onion : 1 small (or 1/2 cup spring onions), chopped
- Capsicum : 1 small, chopped fine
- Ginger : 1/2″ piece, very finely chopped
- Garlic : 2-3 cloves, crushed
- Soy sauce : 2 tsp
- Green Chilli sauce : 1 tsp
- Tomato Ketchup : 1 tbsp
For the batter and florets :
- Cauliflower florets : 2 cups
- All purpose flour : 1/2 cup
- Corn flour : 2 tbsp
- Chili powder : 1/2 tsp
- Garlic : 1 clove, minced
- Water ( 1/4 – 1/2 cups approx)
- Oil : for deep frying
- Clean the cauliflower florets and immerse them in hot water with a tsp of salt, for 5 minutes. This is supposed to clean the florets thoroughly. Drain and keep aside.
- Prepare the batter. Mix the all purpose flour, corn flour, chili powder, garlic with required amount of salt. Add water in steps, starting with 1/4 cup and mixing the batter and then adding a little bit more. You want a batter with pouring consistency, but not too thin. Keep this aside.
- Prepare the sauce. Heat one teaspoon oil in a kadai. Add the onions (or the white portion of spring onion), capsicum, garlic, ginger and saute till onion turns brown, about 2-3 minutes.
- Add soya sauce, green chili sauce and tomato ketchup. Mix well and cook for a minute in low heat. Check and add salt as required. Take off the heat and keep aside.
- Heat oil for deep frying. Take the cauliflower florets, dip it in the prepared batter until it is coated fully. Deep fry in the oil. Drain in a kitchen towel.
- Once all the florets are fried, add it to the prepared sauce. Mix well. Garnish with spring onions (if you have) and serve hot.
- This makes an excellent starter to a meal. It also pairs well with any Indo-Chinese rice/noodles.