GOBI MANCHURIAN RESTAURANT STYLE (USING PANTRY STAPLES) | CAULIFLOWER MANCHURIAN скачать в хорошем качестве

GOBI MANCHURIAN RESTAURANT STYLE (USING PANTRY STAPLES) | CAULIFLOWER MANCHURIAN

Gobi Manchurian Recipe Restaurant Style Using Pantry Staples - Cauliflower Manchurian - Indo Chinese Recipe Today I will be cooking a popular Indo Chinese dish commonly served at restaurants known as Gobi Manchurian, Gobi being cauliflower. It has these crispy cauliflower florets that are tossed in a spicy sweet and sour sauce. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--    / @currieswithbumbi   Ingredients Required For Making Gobi Manchurian Recipe - Cauliflower cut into small florets - 300 gm / 11oz Onion - 1/2 cup chopped Ginger - 2 teaspoons chopped Garlic - 3 teaspoons chopped Chopped green chili - depending how you like them Onion powder - 1/2 teaspoon Garlic Powder - 1/2 teaspoon Red capsicum (bell pepper) / Green capsicum - 1/2 cup chopped salt - to taste (remember soy sauce already is very salty so add less of salt) Freshly Ground Black Pepper Greens of green onions or cilantro (coriander leaves) - 2 tablespoons oil for deep frying & 2 tablespoons for making sauce For the sauce - Tomato Ketchup - 3 tablespoons Light soy sauce or regular soy sauce - 1 tablespoon Dark Soy Sauce - 1 tablespoon. If you do not have dark soy sauce, just use another tablespoon of regular soy sauce or light soy sauce Sriracha Hot Chili Sauce - I used 1/2 tablespoon. You can adjust according to your preference. If you do not have sriracha you can use regular chili sauce. In that case add 1 teaspoon of white vinegar or lemon/lime juice Sugar - 1 teaspoon. Add another teaspoon if you are not using dark soy sauce Water - 1/2 cup For Cornflour slurry- Cornflour(cornstarch) - 1 teaspoon level Water - 3 tablespoons For Batter - All Purpose Flour (Maida) - 4 tablespoons Cornstarch(Cornflour) - 4 tablespoons baking Powder - 1/2 teaspoon Kashmiri red chili powder / paprika - 1 teaspoon Grated Ginger and garlic or ginger garlic paste - 1 tablespoon Salt - about 1/2 teaspoon Freshly Ground Black Pepper Chilled refrigerated water - as required. Do not add too much water in the beginning. Add little at a time and mix. Remember to make the batter just before frying. Please do not make the batter way ahead of time.That will result in an oily outer coating. After frying the cauliflower you can keep them in a 200 degree F oven to keep them warm and crisp while you prepare your sauce. You can also make the sauce first then fry the cauliflower. Heat up the sauce before adding the cauliflower. Serve this with my peas pulao or black bean rice. Recipe Links given below. You can also serve with hot steamed rice. 🎬Related videos - 🎬Delicious Black Bean Rice -    • DELICIOUS BLACK BEANS & RICE WITH VEGETABL...   🎬Simple & Easy Peas Pulao -    • SIMPLE & EASY PEAS PULAO WITH TIPS & TRICK...   🎬Vegetarian Recipes -    • VEGETARIAN & VEGAN RECIPES   🎬Vegan Recipes -    • Плейлист   🎼Background Music -- Easy Jam by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ #stayhome #withme #gobimanchurianrecipe ****************************************************************************************************** DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos. Have a happy and safe cooking experience.