Cauliflower(Gobhi) Manchurian in Knorr Chinese Schezuan Sauce

First of all a big thanks to you Richa for treating us with this yummy dish and also for telling the recipe, it came out really well.

In my last post Making HALF a Recipe I mentioned about the Knorr Chinese Packs and I have used schezuan  sauce in this recipe, but will post the review in my next post as it’s already quite lengthy to read.

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INGREDIENTS:-

For Manchurian: Gobhi/Cauliflower: 1 Big Maida/Flour: 3 Tbsp Corn flour/Corn starch: 2 Tbsp Water: to make thin paste Salt: to taste Pepper Powder: to taste Rice Flour: 3 –4 Tbsp Oil: to deep fry

For Sauce: Knorr Chinese Schezuan: 1/2 Pack Capsicum: 1/2 Big Chopped finely Onion: 1/2 Medium Chopped finely Garlic: 10 Cloves Chopped finely

 This quantity will serve 2 ppl.

METHOD:

For Sauce:

• Heat oil in a pan, add veggies, cook for 1 min.
• Mix half the content of the pack in 1 glass water and add to the veggies.

• Cook till sauce thickens.

• Remove from flame and let it cool down a little.

For Manchuiran:

• Blanch cauliflower in salted boiling water for two mins.
• Make thin batter using flour, corn flour, water, salt & pepper.
• Add salt and pepper to rice flour and keep in separate bowl.

 

•  Dip cauliflower in the batter and coat rice flour nicely covering all over.

• Deep fry and transfer on kitchen towel to absorb the extra oil.

• Toss the Manchurian in sauce and serve immediately.

NOTE:-

• Adding rice flour gives that extra crunch you need not to fry it twice.
• Deep fry the cauliflower just before serving.
• Do not add the Manchurian in very hot sauce, let the sauce cool down a little bit then add.

I had send the recipe to Sliceoffme and to Citrus Spice UK.