No fry gobhi manchurian

Ingredients:

• Cauliflower – 1 no (medium-sized; cut into florets and soaked in hot salt water)
• Ginger – 1″ long piece; finely chopped/minced
• Garlic – 10-12 pods; finely chopped/minced
• Spring Onion Shoots – 10-15 nos (chopped to 1/2″ pieces)
• Soy-sauce – 1 tbsp
• Tomato ketchup – 1 tbsp
• Red pepper sauce (optional) – 1-2 tbsps (as per your taste)
• Hot Water – 1 1/2 cups (omit if making a dry, crispy version)
• Salt – to taste
• Oil – 2-3 tbsps for shallow-frying the florets + 1-2 tbsps for the manchurian

For the coating:

• Maida/All-purpose flour – 5-6 tbsps
• Cornstarch powder – 3-4 tbsps
• Soy-sauce – 2-3 tsps
• Red Chilli powder – 1 tsp (alter to suit your taste)
• Salt – to taste

Procedure:

• Drain the water from the cauliflower florets, and transfer to a clean, dry bowl.
• Add all the ingredients mentioned for the coating – maida, cornstarch powder, soy sauce, red chilli powder, salt to taste, and toss the bowl so all the cauliflower florets are well-coated. Set aside for about 10 minutes to allow the florets to absorb some of that wonderful flavour. Since the florets are damp, the coating ingredients will stick on well, and easily.
• In a non-stick wok, heat the oil.
• Shallow-fry the marinated cauliflower florets till they turn golden brown on the edges and tips.
• Transfer to a clean plate covered with a tissue to absorb any excess oil.
• In the wok, heat some more oil.
• Add the finely chopped ginger and garlic. Saute for half a minute.
• Throw in the cauliflower florets and spring onions, and fry for a minute.
• Lower the flame and add the tomato ketchup, soya sauce, red pepper sauce, more salt to taste (if required).
• Immediately pour in the hot water, and cook this gravy over a low flame for about 3-4 minutes. The cornstarch powder that you added to the florets initially helps thicken the gravy, so your gravy doesn’t really need any other agent to thicken up.
• Bring the gravy to a boil on a low flame, about 3-5 minutes at the most.
• Lastly, add the soya sauce and allow to boil another minute on a low flame, before you remove from flame.
• Serve hot with noodles or rice. I served mine with vegetable hakka noodles, and like I said earlier, it was a marriage made in heaven! Will definitely be posting the veg hakka noodles soon, so watch this space.

 http://cookcurrynook.wordpress.com/2010/09/28/no-fry-cauliflower-manchurian-gravy/


have to try this one too
http://www.yaio.net/food/2011/09/07/gobi-cauliflower-manchurian-recipe-deep-fry-and-no-fry-dry-and-gravy-manchurian-recipe.html