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Nov 6, 2011

Gobi Manchurian ( Cauliflower Manchurian)

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!. Gobi Manchurian is also famous and known as a Cauliflower Manchurian. You can easily find the Gobi Manchurian in any restaurant menu. Gobi Manchurian is also one of the ultimate party food. Learn How to make Gobi Manchurian(especially without garlic and onion)  and make your party an exceptional one

For Gobi Manchurian florets
Cauliflower                            – 1 medium sized cut into medium sized florets
All Purpose flour  Or Maida         – ½ cup
Cornflour                               - ½ cup
Ginger Paste                        –  1 tbsp
Red chili powder                     – 1 tsp
Cooking oil                          – to  deep fry
Red color                            – few drops
Salt                                      – to taste
  • Wash the cauliflower and steam cook the flower for few minutes and keep aside.
  • Combine together all-purpose flour,red color, corn flour, red chili powder, salt , ginger paste and a little bit of water to form a batter thick enough to coat each cauliflower floret.
  •  Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.
  • Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Fried Cauliflower

For Gobi Manchurian Gravy
Cooking oil                                    as needed
Julienned ginger                            1 tsp
Mixed color capsicums                  1 cup (cut into1/2’ pieces)
Shredded cabbage                        1/4 cup
Sweet and sour sauce
Red chilli powder                          1/2 tsp
Chopped green chillies                  1 tsp
Green chili sauce                           1 tsp
Soy sauce                                    2 tbsp
 Organic Tomato sauce                  3 tbsp
Sweet and sour sauce                  2tbsp 
Vinegar                                      1 tsp
Hot water                                 ½ cup
Corn flour                                  1tsp
fresh coriander leaves, finely chopped for garnish

Method for Gravy:         
  • Fine chop the  capsicums, green chillies.
  • Heat oil in a wok add green chillies, ginger paste, capsicums and cabbage . Saute for a while.
  • Now add a soy sauce, sweet & sour sauce,chili sauce , tomato sauce and vinegar .  Mix them well.
  • Pour hot water in it. Let it  boil for 3-4 minutes in a low flame.
  • Now add a fried cauliflower florets in it.
  • Dissolve 2 tablespoon of corn flour in a cup of normal water and add in a pan. Mix them properly. Cook it on low flame for 1 minute.
  • Saute again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/saucy Consistency has reached.
  • Garnish with freshly  chopped coriander leaves and serve hot with Indochinese noodles or vegetable fried rice.

Cauliflower Manchurian, Manchurian, Indo Chinese

Indo Chinese, Manchurian

1 comment:

  1. Nice! you are sharing such helpful and easy to understandable blog. i have no words for say i just say thanks because it is helpful for me. restaurant in satya niketan delhi


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