Tuesday, September 06, 2011

Manchurian of the Bangalore Kind


The aftermath of festivals is that you crave for spicy strong smelling food after the overdose of sweets. Actually we did not make many sweets just the 21 modaks for naivedhya on Ganesh Chaturthi but we were eating them for lunch and dinner for 3 days after it and that too after sharing 5 modaks with our neighbors. I expected some friends to visit but no one came so there we were having a modak a meal for 3 days. I hope my scale does not show sign of weight gain. I have been controlled about any kind of gorging on food inspite of it my calorie intake shot up by almost 300-400 cals/day.

Yes but I finally caved in to this craving. We visited the Dodda Ganesha in Basavangudi, he was so heavily decked up in flowers that if it was not for his belly we would not have known which diety it is ;):P While we walked by BMS college and reached Kamat, Bugle Rock where we got our dose of filter kaapi we had inhaled enough of machurian being fried. I had a pack of baby corn in the fridge that suited well for this temptation. 

I was first introduced to Manchurian when I came to Blr for my SAP training at the Sapient College by our friend Govindan Uncle. He took us for lunch to a little restaurant in Unity Building compound and I was amazed at its taste and at how cheap food was in Blr back then in 2001. Once my bro Hrushi was travelling from Chennai to Mumbai and on my recommendation he broke his journey at Blr to just the taste Manchurian, Gobi Manchurian I remember.

Well later I found out that depending on the batter fried vegetable nuggets the manchurian got its name of Gobi, Mushroom and this Baby corn. Each has a distinct taste and yet the sauce is the overwhelming flavor of ginger garlic and soya sauce. Bangalorians are crazy about their manchurian and I think this Gobi manchurian is their creation. It is to Bangalorian what vada pav is to Mumbaikars. There are carts at the end of every street selling fiery red colored manchurian. The color dangerous from artificial sources yet the smells enticing.

For such a treat it is a fairly easy recipe to follow though a little lengthy. Do try it when the weather is cold or you simpbly need to perk up your mood.

Ingredients

For the nuggets

1.5 cups diced baby corn/ gobi/ mushroom 
(any one vegetable or for a mixed version all three)
1/4 cup maida/ all purpose flour
1 teaspoon ginger garlic crushed 
1 tablespoon chili soya sauce 
(or soya sauce + 1/2 teaspoon chili powder)
salt to taste
Oil to deep fry

In a bowl measure out the maida. Add the chili soya sauce and the crushed ginger garlic. Adjust the salt as soya sauce will already have some salt. Add water about 250 ml and make a batter. The batter should just coat the  vegetable nuggets. 

Heat oil in a wok to smoking point and then reduce it to medium. Drop the nuggets coated in the batter into the hot oil and fry till crisp and golden. Remove the fried nuggets onto a mesh and let them drain. Fry all the remaining nuggets. Save the extra batter for the sauce.

For the sauce

1 cup of shredded cabbage + carrot
a handful of sliced Capsicum (I did not have it so skipped it)
1/2 spring onions (I did not have it so skipped it)
1 teaspoon ginger garlic crushed
2 tablespoon batter
1 tablespoon dark soya sauce
3-4 tablespoons tomato ketchup
2 teaspoon oil
2 slit green chilies
salt to taste

Remove the excess oil from the wok used for frying the nuggets. Use it for making the sauce. Measure out 2 teaspoons oil. Stir fry the slit green chilies, follow in with ginger garlic crush. Keep the heat high. Add the shredded vegetables and sliced capsicum. Stir fry for 2-3 mins. As the cabbage gets crisp and the carrot just turns a shade darker add the spring onions. Now add the batter from above step that we had saved, about 2 tablespoons, top up with a glass of water and stir, let the sauce thicken. While it bubbles add the dark soya sauce and ketchup and mix thoroughly with a whisking action. Adjust the salt. I do not add sugar as the ketchup has a sweetness that balances the flavors in this recipe. 

While this boils for 2 mins quickly separate out the fried nuggets if they are stuck together before you add to the sauce. This recipe is of a dry manchurian and separating the nuggets allows it to be picked up by a toothpick easily when served.

Once it gets a glaze put of the heat. Mix in the fried nuggets. Plate it and prick toothpicks into the manchurian. Serve it hot. It tastes best when fresh and hot. Enjoy the very Indian with a dash of Chinese fusion food!

6 comments:

  1. Not PES College, it is BMS

    ReplyDelete
  2. yes BMS :) I live between the 2 so :)

    ReplyDelete
  3. Just drooling over that platter,soo appealing..

    ReplyDelete
  4. The best Manchurian is served in gobi corner near balepet, which is near to majestic. Shop is open only from mon-sat, it'll b closed on saturday.

    ReplyDelete

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