Tuesday, April 23, 2013

Gobi Manchurian(Cauliflower Manchurian)

Gobi Manchurian

I am a great fan of Indo -Chinese cuisine. I have always loved all kinds of Manchurian dishes. Say it and i start craving for them. I love Chicken Manchurian, Vegetable Manchurian and Gobi Manchurian.  For the add on with this Manchurian i prepared some famous singapore recipe, Hainanese Rice.
This flavoured rice is a add-on for the saucy dish. 

In my college days i would always hop on to our college canteen to grab a plate of Manchurian. I was so crazy about this dish that i would never miss any opportunity to leave having a bite of it except for the one that was prepared in our Ladies Mess. 
I also like the manchurian served in my Hometown Restaurant "Kaveri, GEL Church Complex,Main road , Ranchi ". I miss the chinese dish they prepare. They are just awesome.

Lets take a look at the recipe.
Serves- 4
Preparation time- 20 minutes
Cooking time- 10 minutes.
Total time- 30 minutes.
Level of difficulty- Easy

  • Cauliflower- 1 , cut into florets
  • All purpose flour- 2 Tbsp
  • Corn flour- 1 Tbsp
  • Ginger garlic paste
  • Salt as per taste
  • Pepper powder- 1 Tsp
  • Oil for cooking
Cauliflower cut into florets

For the gravy
  • Oil - 1 Tbsp
  • Garlic- 2 Tbsp, minced
  • Ginger- 1 Tbsp, minced
  • Onion- 1 , Chopped
  • Tomato sauce
  • Chill i sauce or Tobasco
  • Vinegar or essig
  • Soy sauce
  • Water
  • Corn flour- 1 Tsp
  • Salt as per taste

  • Heat 1 inch of oil in a pan at medium high heat.
  • To the cauliflower add salt, pepper powder, all purpose flour and corn flour. Give them a mix until all the florets are evenly coated.
  • Fry this florets in batches until they turn golden brown in colour.
  • In a separate wok, heat oil
  • Add the minced ginger and garlic
  • Add the onions and fry until onions are just translucent.
  • now add all the sauces and 200 ml of water.
  • Let the sauce mixture come to boil.
  • Now add 1Tsp of corn flour in 100 ml of water. Give it a mix and pour it in the wok.
  • Add all the fried florets to the wok. Stir such that all the florets are evenly coated.
  • Turn off the heat.
  • Sprinkle coriander leaves or spring onions.

Enjoy !!!
Happy Cooking:-)

By- Sushmita Pandit

How to Prepare the Hainanese Rice


  1. me too love indo chinese, love your way of munchurian too.

  2. Wanna grab some C.Manchurian, tempting clicks.

  3. Nice combo Sushmita... Nice blog with gr8 collection.. Nice click too. Happy to Follow you Dear.

  4. Me too for the Indo-Chinese cuisine. I cook caulis quite often but not something like this stylish and tempting way. Glad that I can now try a different cauli recipe and here's one that I am hitting high up.

  5. Super gobi manchurian, perfect with the flavoured rice...

  6. Perfect gobi manchurain,perfectly done.

    first time here,you have a nice space.
    Happy to follow you,will be glad if u followed mine.

  7. Gobi Manchurian is my fav :)


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