Gobi Manchurian/Cauliflower with Manchurian Sauce

gobi-manchurian-4

A few years back, if you had asked me to plan a menu for a dinner party, I would have given a blank look and said ‘Lets order’! My brother still finds it difficult to believe that I enjoy cooking and my dad is having difficulty understanding the term ‘blogging’ 😀 Still, they are proud of me and they feel very happy that I have found something that I like and that keeps me engaged.

Last weekend, we had some friends over for dinner and as you might have guessed.. I didn’t give a blank look while planning the menu. I knew what I wanted to make! They wanted to eat Indian food and that made my life much easier 🙂 Some of them were vegetarians and so, I wanted to make a vegetarian appetizer that could be enjoyed by vegetarians and non-vegetarians alike.

As I was tapping my pen on the notepad thinking of an appetizer, I heard Arvind say “Lets make Gobi Manchurian, and you don’t even have that in your blog, right ?”

I liked the idea but I was a little surprised when he mentioned ‘blog’.. “Well, we also need to take pictures and after cooking .. I doubt sweetie “

“I’ll help you with it. And taking pictures can be a break in between all the cooking. You had said that photography helps you relax 😉 “

I didn’t think of clicking pics and doing all the food styling in between cooking the dinner menu. But when you have such a sweetheart in your life, who is willing to help you and motivates you, life can become really easy and fun! I am blessed .. seriously 🙂

Manchurian is a Chinese dish that can be made with any vegetable/meat of your choice. They are usually dry, deep fried and should be served hot or else, they tend to become a little soggy or mushy. I don’t know why this sauce is called Manchurian. I do know that there is a place called Manchuria, which is a historical name given to a large geographic region in northeast Asia. I tried to Google and find out some connection between the two, but I didn’t find anything. So, if you have some fun facts about the Manchurian sauce, feel free to share it with me 🙂

This will serve about 6 to 7 people :

Lets start by deep frying the florets and then we will make the sauce.

Ingredients :

  • 1 medium cauliflower cut into small florets
  • 1 cup all purpose flour
  • 1/2 cup corn flour or corn starch
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp chilly powder
  • salt
  • pepper
  • oil

Directions:

Boil the florets in a deep pan with water and some salt. Don’t boil for too long as it should remain crunchy.

Once the florets are boiled, put them in ice water for a minute.

Drain the water and dry rub the florets with a paper towel. Keep them aside.

In a big bowl, mix flour, ginger, garlic, chilly powder, salt and pepper.

Add some water to the bowl and make the batter just thick enough to coat the florets.

In a wok, heat enough oil to deep fry the florets.

Dip the florets in the batter, coat it properly and deep fry them. Don’t overcrowd the florets in the wok.

Once the florets are fried, keep them in a paper towel to drain the excess oil.

Now lets make the sauce .

Ingredients :

  • 2 bunch green onions, finely chopped (leave about 1/4 cup aside for garnishing)
  • 1/2 cup ginger, very finely chopped
  • 3 cloves garlic, finely chopped
  • 3 green chillies, finely chopped (optional)
  • 2 tsp sambal oelek chili paste
  • 2 tbs sugar
  • 2 tbs tomato sauce (I used ketchup)
  • 1 tbs  corn flour or corn starch
  • 2 tbs dark soy sauce
  • 1 tsp white vinegar
  • salt
  • oil

Directions :

In a pan, heat some oil and add garlic and ginger.

Next, add green onions, chopped green chillies, sugar and cook for about 3 minutes.

Now, add the sambal chili paste, soya sauce, vinegar, tomato sauce and salt . Mix it properly and let it cook for another 2 minutes.

In the mean time, take a cup of water and mix corn flour in it.

Add the corn flour mixture to the pan and make a thick sauce. If required, add little bit more water.

Finally, add the fried florets and make sure that the sauce properly coats all the florets. Let it cook for another 2 minutes .

Just before serving, garnish it with some finely chopped green onions.

Enjoy it as an appetizer or as a side.


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Manchurian look scrumptious, lovely clicks! Like that rectangular plate arrangement.

Hi Kankana, at first glance I thought this is Chinese shrimp dish (forgot the name), but it’s cauliflower! I have to say this is like one of top cauliflower dishes I ever seen. I love cauliflower, but it’s such a difficult ingredient (for me) to use for cooking. But this is just amazing! It’s spicy so maybe I might need to tweak a bit for kids and myself, but I’m going to keep this recipe. THANK YOU!

Raji says:

Gobi manchurian is something which is loved by everybody in my family…always love to have it…and your pictures are stunning as usual..the arrangement of manchurian in the platter looks simply good.

Marelie says:

Hi Kankana, I thought its shrimp at first.You know it looks perfect and so delicious.. the good cook and the artist in you really showed.

Priya says:

Scrumptious and very addictive manchurians, soo tempting!

Hello kankana..
these look amazing..
I love new recipes to use cauliflower..it is such an under rated vegetable

Liz says:

Wow, what a flavorful, delicious sauce…and to start by frying the cauliflower? How yummy!

sukanya says:

who doesnt love gobi manchurian, I can finish the full plate at one go 🙂
your is looking so perfect and colorful

hosting event: summer coolers

Joanne says:

I’ve been loving cauliflower lately and this looks so incredibly delicious! Love that color on it. Definitely need to try it!

very juicy and yummy manchurians. wonderful clicks

This dish sounds great! I’ll have to make it soon.

Vimitha says:

Love it anytime… Rich and yummy dish… Lovely clicks dear…

RS says:

Fabulous and awesome 🙂

Hope you had great time with ur friends…i’m so sure they would have enjoyed the fantastic machurian!!

Krithi says:

Yummy yummy lovely lovely… My DH also helps me in taking pics for blog when I am racing against time.. how sweet na?
http://krithiskitchen.blogspot.com

I always tell you this, but I really am going to eat up your photos one of these days! 🙂 Delicious recipe and beautiful photos!

Ameena says:

I’ve had Manchurian Mushrooms before and they were amazing…this looks delicious!

And funny, my dad and brother would say the same about me…they never expected me to learn to cook. Not that I’m near your skill level but trust me, anything was an improvement!

That looks incredible! I wish I could reach out and grab it. 🙂

Adam Loves cauliflower, although I think we’ve covered that before and he was very excited to see this little dainty! You have such a wonderful partner in your life and we love to read about your adventures with that sweet man. Kudos to him for suggesting this delight!

Kimberley says:

Yummy! These look dangerously good.

Sukaina says:

I love fusion type chinese food. Although I’m not fond of vegetarian food, this gobi does look appetising. Beautiful photos as well!

Manu says:

Mmmmm these look delicious. Another dish to add to my to do list! I love Chinese-Indian (or Indian-Chinese??) food! These sound so tangy and crunchy. I LOVE your pictures btw! Great job… and in between cooking! How did you manage????

Jun says:

Looks super duper delicious!!!

I loooooove gobi manchurian! Seriously, I think that’s it my favorite dish ever. My recipe is almost exactly like yours give and take a couple of things. This is one of those dishes that everyone, and I do mean everyone, just adores! Good job!

Mmm I’m very intrigued to try this!

Nice shots! We’re both lucky to have supportive husbands! 😀
Your Gobi Manchurian looks so good. I’ll try this with cauliflower and shrimps, and omit the chili powder & chili paste so I can get my daughters to eat it. 🙂

briarrose says:

Beautiful color in this dish. The sauce is so tasty.

tigerfish says:

I love Gobi Manchurian! Yummy!

one of our favourites
deliciously done gobi manchurian

That sounds absolutely fantastic! From your description, I figured the sauce would be too hard for me to make, but I was surprised with how simple it seems.

Ryan says:

Oh my word this sounds delicious and so flavorful!! I love your blog so I’ve given you the Versatile Blogger award. You can see the details here: http://www.ryanbakes.com/2011/05/versatile-blogger-award.html

Wow, can’t say I’m usually too tempted by cauliflower recipes, but this does look good. But hey, I’m a sucker for the deep fried :). Nice sauce too.

Rosa says:

That looks so scrumptious! A recipe I would love to try. Surely delicious.

Cheers,

Rosa

Arvind says:

Hey, nice recipe, try the sauce with some worcestershire sauce.
Gobi Manchurian, or any Indian-Chinese food comes from Chinese immigrants, specifically those settled in Calcutta who started chinese restaurants several decades ago and not finding many of their traditional ingredients mixed and matched with local ingredients. Yes, manchuria is a place in northern china but has nothing to do with the actual dish. It is a generic name given for this type of Indian Chinese food which actually has much more in common with Indian cuisine than chinese! But the real experts, the home of this cuisine is in Chinatown, Kolkatta.