Saturday, October 24, 2009

Baked Gobi Manchurian - Crispy Cauliflower florets in spicy sauce


Rahul loves Chinese food. He can eat Fried Rice any day. In BadSalzDetfurth, Germany there are very few Chinese restaurants and the food there is "just Ok" types . So on Wednesday, when we were in mood for some oriental food ,we had no option but make a Chinese feast at home. However, I have been watching my diet and therfore wanted to keep the fare healthy. Well! There are also some smart ideas to make junk food healthy. After watching Food Network (my favorite channel after HGTV) for thousands of hours I have learnt a trick or two ;). I have seen Ellie Krigger use the baking technique in recipes that call for deep frying. I decided to apply her technique to our all time desi favorite “Gobi Manchurian”.She uses baked potato chips in her recipes to get the crispier effect but I prefer to use rice flakes. The rice flakes I used  are not "poha" which are used in the famous Maharashtrian favorite,"Kanda Pohe". I used the  rice flakes meant for "Lal Chivda ", another crunchy snack from the Karnataka-Maharashtra region.The rice flakes I used are similar to the  toasted  rice cereal  such as Kellog's Rice Krispies  minus all the preservatives .
The result was delicious. I did not miss the grease and could eat the healthy delight to my heart’s content. Here is my guilty free version of “Gobi Manchurian”

Ingredients:
1 medium-sized cauliflower broken into florets

Coating for Florets
2 tbsp all-purpose flour

Rice flake mixture
1 cup rice flakes
1 tsp chilli powder
1 tsp salt
¼ tsp pepper

Dipping batter
1 cup low fat buttermilk (less sour is preferable)
2 tbsp all-purpose  flour
1 tsp salt
1 tsp chilli powder

Gravy
(a)1 tbsp all-purpose flour
    1 tsp red chili powder
    1 tsp salt
    3 tbsp water

(b) 2 tbsp canola oil
     1 medium-sized onion, finely chopped
     1 tbsp garlic, finely chopped
     1 tbsp ginger, finely chopped
     1 tbsp green chili, finely chopped
     1/2 tsp black pepper
     2 tbsp Soy Sauce
     2 tbsp ketchup
     1 tbsp chili sauce

Garnishing
1 tbsp fresh coriander leaves, finely chopped for garnish
1 tbsp green onion, finely chopped for garnish

Directions

1. Preheat the oven to 400 degrees F.

2. Spray a baking sheet slightly with oil and set aside.

3. Sprinkle the cauliflower florets with water and lightly cook it in the microwave for about 2 mins. Make sure the florets are crunchy and not overcooked. Place the florets on a paper towel to absorb the excess water.

4. To make “Rice flake mixture” -Place rice flakes in the bowl of a food processor. Add 1 tsp chilli powder, 1tsp salt and ¼ tsp pepper. Process into crumbs. Now transfer to a shallow bowl and set aside.

5. To make “The dipping batter”- In another bowl, combine buttermilk, 2 tablespoons of flour, 1tsp salt, and 1 tsp chilli powder and set aside.

6. Place 2 tbsp of all purpose flour in a sealable plastic bag, then add florets, and shake to coat.

7. Now dip one floret at a time into the “The dipping batter”, then dip into “Rice flake mixture” and place on baking sheet. The easy way to does this is to create a well of crumbs. Place the floret in the center and cover the florets with the crumbs. This method works great to evenly coat the florets.

8. Spray canola oil evenly over the coated florets and bake for 20 minutes, or until coating is crisp. Remove from the oven and set it aside.

9. To make the “gravy” :

o (a) In a bowl combine together 1tbsp all-purpose flour, 1tsp red chili powder, 1tsp salt and 3tbsp of water to make a sauce of medium consistency. Whisk well to ensure there are no clumps.

o (b)Heat 2 tablespoons of oil in a pan. Add the chopped onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, ketchup,chili sauce and salt. Let the mixture cook for 2 minutes.

10. Now add the “gravy” and mix well.Add the baked cauliflower florets and cook for another 2-3 minutes.

11. Garnish with chopped spring onions and coriander leaves.

I am sending  this snack to Light Meal Event.






Printer Friendly Recipe

7 comments:

rajveer said...

DD.........
after reading a very delicious n long procedure of ur research on ur new version of gobi manchurian.
i remembered my chemistry practicals.. But they were short though.......
But i luved ur recepi....
Hope u will be soon in india....
so i can taste it....
but i will try though...
DD kahi pts dokya varun gale...
Waiting 4 ur next episode....
....god i luv chicken ...hurry make it fast...

sachin said...

I am not a vegetarian because I love animals. I am a vegetarian because I hate plants.....ummm .. the recipie just pushes me from all fronts to try it at home....but then i suddenly remembered the important note....'These have been performed by experts...please don't try this at home'...well, i better wait till sowmya is back, and i will delegate it to her...

After all...I AM THE BOSS.. :)

EC said...

Thats an interesting way to convert junk food into a healthy one..thanks for participating

Cardamom said...

I'll try the baked version for sure.....I do happen to love anything Manchurian...

thanks for the recipe.

cheers,trupti
the spice who loved me

Nithya said...

Wow.. this is yummy.. :)

San!!! said...

This sounds new version of preparing gobi,good click.

forkbootsandapalette said...

such a wonderful way to make a GREAT dish..btw i love all ur posts