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s Gobi Manchurian – Dry   Gobi Manchurian Dry is a very popular Indo Chines dish often served as a starter/appetizer. Suited for any occasion, the dry version is most popular. Liked by kids and adult alike and always make a great starter for any parties and why not at your Iftar Table too? Ingredients: Cauliflower Florets – 2 cups Ginger and Garlic – 1 tsp, minced Maida – 1 to 2 tblsp Corn Flour – 1 tsp Red Chilli Powder – 1/2 tsp White Pepper Powder – a large pinch Soy Sauce – 1 tblsp Onion – 1/4 cup, diced Capsicum  – 1/4 cup, diced Green Chilli – 2, slit, halved Ginger Garlic Paste – 1/2 tsp Chilli Garlic Sauce – 1 tblsp Ketchup – 2 tblsp Spring Onions – 2 tblsp, finely chopped Vinegar – 1/2 tsp Salt as per taste Oil – 1 cup Method: Wash the florets and boil them for 2 minutes in salt water. Drain and pat dry.In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt. Mix well to make a thick paste. Add the cauliflower florets and toss to coat well.   Heat oil in a pan. Deep fry the florets and keep aside.Heat 2 tblsp oil in a different pan. Saute the onions, capsicums, ginger garlic paste and green chillies for a minute. Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt. Mix well until it becomes dry. Add the spring onions and stir for a few minutes. Serve hot with Chinese Main Course or as a Snack for your Iftar or and tea time snacks. Engr Sulthan

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Posted by: "Engr.Sulthan" <er_sulthan@yahoo.com>

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