July 18, 2005

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.



Blogger Shakthi said...

Your videos are great. Love them. Just one thing, please do not use Teflon coated pans for frying.

Blogger vkn said...

Hi Shakthi - per my understanding, teflon coated pans help in low-fat cooking and the corrosion happens only when it is scratched by metal utensils.

Are you suggesting the use of glass enameled frying pans for this purpose? I also read it some where that glass enamel improves the chemical resistance of the pan and prevents corrosion; however, they may crack when exposed to sudden changes in temperature. Your thoughts on this please.

Blogger Shakthi said...

The real concern is that it has been reported that Teflon when heated to high temperatures can release toxic/carcinogenic gases. Lots of reading material on the web. Although I do not get too obsessed about this kind of things and ocasionally use non-stick pans for sauteeing, I do think stainless steel would be better suited for deep-frying.

Anonymous vina said...

loved the video.it makes a lot of difference to see the process even though u get a detailed a recipe.
Have u heard of cast iron pans?its just iron and needs a little care while cleaning but otherwise they r the best for deep frying.please keep ur videos coming

Anonymous Anonymous said...

Thank you soo much for your recipe and videos,my hubby loves it very much...even my friends praised me ...
we all love your cauliflower manchurian

Anonymous Anonymous said...

thankyou 4 the recipie..i tried very long back but couldn't get the rigth taste...after seeing ur vedio i tried & guess what..it was very tasty....thanku sooo much

Blogger eroars said...

Hi! I made this recipe last night, and it rocked my world! I have about 3 Gobi Manchurian recipes in my file and they all, not be crass, suck! Thank you for a great recipe! It even passed my Indian friend test and they thought it was spot on!

Blogger Smitha said...


I loved your video recipe... Just had a few questions, in the very end you put in some water ( or stock) am not sure.. how do you get that? In the video it is readily boling side by side. Appreciate your time on this one.


Blogger Divya said...

Hi, I tried this receipe...the taste was great but the look wasn't...I think my batter was too thin and cauliflowers too many...I also left out the egg (which I don't eat) and the veg stock - it was dry-ish...Thanks for the great receipe though, my husband loves this dish and I think I will definitely try it again!

Blogger Karan Fagne said...

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


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