{"id":2172,"date":"2021-01-10T15:47:11","date_gmt":"2021-01-10T15:47:11","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=2172"},"modified":"2021-01-10T15:47:14","modified_gmt":"2021-01-10T15:47:14","slug":"gobi-manchurian","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=2172","title":{"rendered":"Gobi Manchurian"},"content":{"rendered":"\n
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Seems like a trip down memory lane today, back to my life in Long Island City and my favorite Indian restaurant. How good was it? My roomates who were extremely taste and quality critical made it a once a week excursion.<\/p>\n\n\n\n

These days those excursions are just not in the cards, but I can produce this for the SheWolf.<\/p>\n\n\n\n

I’ll use my air fryer to resolve the “health” issues of deep frying.<\/p>\n\n\n\n

A side note on air fryers, they are great but most totally annoy me with the small capacity. The lack of capacity leads to crowding of the basket, and a lack of crispness. Some of the later, (as in the unit I purchased) are combination toaster ovens and air fryers with a large rectangular basket allowing food to be spread out, cook and crisp properly.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Indian Chinese cuisine, Indo-Chinese cuisine, Desi-Chinese cuisine, Sino-Indian cuisine, or Chindian cuisine is a distinct culinary style that combines aspects of Indian and Chinese foods and flavors. Though the cuisines have mixed throughout history both through trade and geographical influence, the most popular origin story of the fusion food resides with the original Chinese ethnic community of Kolkata, who immigrated to India looking for better prospects and a better life around 250 years ago. Opening restaurant businesses in the area; these early Chinese immigrants adapted their culinary styles to suit their Indian patrons’ tastes.<\/em><\/a><\/p>\n\n\n\n

Its ingredients generally characterize Chinese Indian food: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. Stir-fried in a wok, Indo-Chinese food takes Chinese culinary styles and adds spices and flavors familiar to the Indian tongue. This idea of flavorful, saucy Chinese food cooked with Indian spices and vegetables has become integral to the mainstream culinary scenes of both India and Bangladesh, and its diffusion to nations like America, Great Britain, and Canada have shaped and altered the global view of Chinese, Indian, and Asian cuisines.<\/em><\/p>\n\n\n

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Gobi Manchurian<\/h2>\n
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Indo Chinese at its best. The gravy is the star.<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div><\/div>
Course: <\/span>Ingredient, Main Course, Side Dish<\/span><\/div><\/div>
Cuisine: <\/span>Chinese, Indian, Indo-Chinese, SouthEast Asia<\/span><\/div><\/div>
Calories: <\/span>268<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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