Cauliflower manchurian (Chinese-style) with Video
Gobi (Cauliflower) manchurian recipe (Chinese-style) - Video here
Serves - 2
Preparation time - 10 minutes
Cauliflower – 1 medium size, cut it into small flowerets
Green chillies – 3-4, mild to moderate hot ones
Onions – 1 large, green or white
Garlic – 3 flakes, finely crushed; 4-5 flakes, finely chopped
Ginger – 1/2 inch piece; ¼ inch piece finely crushed and ¼ inch piece finely chopped
Tomato-Chilli sauce – 2 teaspoons
Soya sauce – 2 teaspoons
Corn flour – 3 tablespoons
Wheat flour – 2 tablespoons (optional, to make it more crispier)
Red chilli powder – 2 teaspoons
Egg – 1 (optional)
Stock – ½ cup or 2 teaspoons stock powder (optional – substitute it with hot water if stock is unavailable)
Red colour – a pinch (optional)
Salt – one teaspoon or as desired to taste
Oil – 2 cups
Method: Bring together 2 tablespoons of cornflour, wheat flour, crushed ginger and garlic, red chilli powder, ½ teaspoon salt, ½ teaspoon soya sauce, egg, 1 teaspoon tomato sauce, and cauliflower flowerets. Mix it well by hand. Heat 2 cups oil in a skillet and deep-fry the flowerets until golden brown being careful not to black them. Drain and keep aside.
Heat 2 tablespoons oil in a skillet and add onion, green chillies and chopped ginger and garlic. Stir fry for 2 minutes. Meanwhile dissolve 1 tablespoon of corn flour in 2 teaspoons of hot water. Add dissolved corn flour, remaining ½ teaspoon of soy sauce, ½ teaspoon salt, stock, 1 teaspoon tomato sauce, and lower the heat. When the sauce is thick, add fried flowerets. Mix well and remove from the heat source. Serve hot and enjoy! Goes well with fried rice.
It takes approximately 10 minutes – 5 minutes to bring all ingredients together and 5 minutes for preparation.
Traditional Indian Home Cooking Recipe: Gobi Manchurian