Friday, April 13, 2012

Cauliflower Manchurian

I never meant to neglect my blog or take this blogging break. But some times, things don't exactly go as planned. Do they? First there was this kitchen make over. Yup. My kitchen got some new cabinets. After that, S just whisked me away to this wonderful Safari in Serengeti and Ngorongoro. This Safari was by far the most wonderful trip I have ever had. I have come back all refreshed and energized. I will write all about the trip in my next post. But before that, I want to post this recipe of this flavourful Indo-Chinese appetizer and/or side dish.

Gobi Manchurian is one S's favourite dishes. This was one of those first dishes that he asked me to perfect after marriage. He likes this dish so much that he could live on this and fried rice for a week without complaining. Despite being his favourite, he doesn't like this dish with Tomato sauce in it.  It took quite some trials (read disasters) for me to customize this dish to S's taste. But then the effort was worth it. The smile in his and the words "it's good" definitely made my day. I don't think there is a feeling any better than this. That makes this dish extremely special for me.

Cauliflower Manchurian Recipe :
Preparation time: 25min
Cooking time: 15min
Serves- 4

Cauliflower- 1large, separated into florets
Green bell pepper- 1large, chopped into cubes
Shallots- 3, chopped 
Spring onions- 2, chopped
Corn starch- 3 tbsp+ 2 tbsp
All purpose flour or maida- 3 tbsp
Green chilli- 1 chopped fine
Vegetable stock- 1-1/2 cup
Ginger-garlic paste- 1tsp
Vinegar- 1 tsp
Soya sauce- 2tbsp
White pepper powder- 1/4 tsp
Sugar- 1/4tsp
Salt to taste
Oil- 2tbsp+ to deep fry


  • Wash the cauliflower florets and drain well. 
  • Make a batter by mixing the All purpose flour, 3 tbsp of corn starch, chopped green chilli, spring onion  and a little salt to taste.
  • Mix the remaining corn starch with 3tbsp of water and keep aside.
  • Heat oil in wok. Dip each cauliflower floret in the batter and deep fry till golden brown. Remove from oil and drain well.
  • To make the gravy, heat 2tbsp of oil in a pan and add the ginger-garlic paste and fry for a min.
  • Add the chopped capsicum and shallots and fry for a min.
  • Stir in the soya sauce, vegetable stock and bring the mixture to a boil.
  • Lower the heat and add the vinegar, white pepper powder, sugar, salt to taste.
  • Stir in the dissolved corn starch and cook stirring continuously till the mixture thickens.
  • Add the fried cauliflower florets and mix well. Allow the mixture to cook for two minutes and turn off the heat.
  • Garnish with spring onion greens and serve hot.


  1. Simply Mind blowing Pics of Cauliflower Manchuria. Already drooling over here.

  2. Beautiful photographs. Most of the gobi manchurian recipes are doused in tomato sauce and red in color. I love it that your cauliflower pieces are so natural in color

  3. looks yummy, nicely presented too.

  4. Love this combo...looks apt with fried rice

  5. Omg,cant take my eyes from ur super irresistible dishes,marvellous manchurian..

  6. Honestly i cannot restrict myself from indo chinese. Gobi manchurian is really delectable. Finger licking good. Glad to know that you had a great rejuvenating trip. Post some pics of the safari.

  7. One of my favourites.. loved your version and also the snaps.

  8. wow that was so tempting.. that too with the fried rice combination dear....

  9. wow who will say no to this combo,luks so tempting n delicious...

  10. wow...super yummy ...different 1 tooo...awesome..

  11. first time here ...lovely blog ...glad to follow you ...very yummy and tempting manchurian..visit my blog

  12. Everybody needs break once in a while and i am sure you had fun out there. I love manchurian and this looks delicious!

  13. Lovely presentation and tasty dish.


  14. Looks so yummy! I loved the last picture- makes me drool

  15. I've had manchurian mushrooms before...but never cauliflower. But why not? What a fabulous idea. :)

    Hope the weekend was a good one for you!

  16. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe


Related Posts Plugin for WordPress, Blogger...