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
Ingredients:
- 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
Preparation:
- 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 !!!
me too love indo chinese, love your way of munchurian too.
ReplyDeleteThanks :-)
DeleteWanna grab some C.Manchurian, tempting clicks.
ReplyDeleteThanks Latha :-)
DeleteNice combo Sushmita... Nice blog with gr8 collection.. Nice click too. Happy to Follow you Dear.
ReplyDeleteThanks Nabanita :-)
DeleteMe 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.
ReplyDeleteThanks Nava. :-)
DeleteSuper gobi manchurian, perfect with the flavoured rice...
ReplyDeleteThanks Priya
DeletePerfect gobi manchurain,perfectly done.
ReplyDeletefirst time here,you have a nice space.
Happy to follow you,will be glad if u followed mine.
thanks am following.
DeleteGobi Manchurian is my fav :)
ReplyDelete