Tuesday, August 31, 2010

Gobi Manchurian

The kids love her and so do the kids at heart ! She is every body's favorite .... she is Anju Aunty. Always ready to throw pizza parties for the kids .... well mom's are also invited ! Did I also mention that she is my 'Chai' Partner. Always full of energy, she is a great friend to hang out with.
She was super excited when she heard about my guest recipe corner. But ..... she was the last one to share the recipes (hope she doesn't kill me for this).
Trust me her chinese specials are finger licking good. Thank you Anju for being being such a wonderful friend. You are such a darling !
Preparation Time 30 minutes
Serves 4
Cauliflower Florets medium size - 12
All purpose flour - ½ Cup
Corn starch - 1 cup
Crushed Garlic - 1 tbsp
Finely chopped Onions - 1 Cup
Soya Sauce - ½ tsp
Vinegar - 1 tbsp
Red Chili sauce - 1 tbsp
Tomato Sauce - 1 tbsp
Red dried whole chillies - 2
Ajinomoto - 1 pinch
Red or orange food color - 1 pinch
Crushed Black Pepper - 1/2 tsp
Salt per taste
Chopped coriander leaves for garnishing
Oil for frying
Method of Preparation
1 Cut the cauliflower in medium size florets. Wash and drain the florets properly.
2 Mix All purpose flour, corn starch, salt and food color.Slowly add water to make a thick batter.
3 Heat the oil for frying.
4 Coat the Cauliflower florets individually with above batter and deep fry them on medium heat till they are crispy. Keep the fried florets aside.
5 In a big Pan heat oil on high. Put whole chillies in hot oil for the spicy aroma. Now put the crushed garlic in the oil .After 1 min put the chopped Onions.
6 When Onions are little translucent put Ajinomoto salt, black pepper, soya sauce, vinegar, chilly sauce and tomato sauce in the fried mixture and mix it properly.
7 Add the fried florets in the above fried mixture so that florets are properly coated with the masala.
8 Garnish with chopped coriander leaves.
Serving Tips
Serve hot as snacks/starters
You may use Broccoli instead of cauliflower to make it more healthier.Add crushed pepper per taste.
Other Names
Ajinomoto - Chinese salt, All purpose flour - Maida, Coriander leaves - Cilantro


Sushma Mallya said...

Wow it looks so yummy,mouthwatering...too hard to resist, and thanks so much for dropping by and joining in satrupa...you got a lovely blog as well...

aipi said...

Wow..what a gorgeous color..love to have it anytime..very nice n tempting recipe!!

Premalatha Aravindhan said...

this is my fav,lukss perfect.wounderfull colour.

Sayantani said...

I wish I had someone like you or Anju near to me...that way I could have had tasted this wonderfully tasty dish. looks divine.

An Open Book said...

it used 2 frequent my kitchen in the initial stages and now i dont cos i dont really enjoy the deep frying bit...but it tastes awesome, i must admit

Priya said...

Thanks for dropping by! Loved your manchurian and the colors are so vibrant!
Happy to follow you too.


Lav said...

Hey First time here...yummilicious blog ...love to visit often :) Do visit my space !!



Kairali sisters said...

Looks heavenly..way to go gurlll

Priya said...

Absolutely delicious and very tempting manchurian..

Aparna S Mallya said...


Satya said...

wow gobi manchurian ...my favorite too ...ur dish looks so inviting ...love to have it any time


Sandhya Hariharan said...

crunchy and cute.. i love this indo chinese...delicacy!!!

Satrupa said...

Thanks everyone for sharing your thoughts.

Anju, thanks for sharing this yummy recipe with all of us.

Sharmilee! :) said...

My all time fav chinese dish...looks so tempting

Anju Rathore said...

Dear Shivani,I loved your idea of introducing freinds recipes through guest corner instead of publishing them with your own name. There are not many people in the world who would frankly acknowledge the information received from others but instead would like to tag it with their own name.I really respect this spirit of yours. while writing this recipe for you i was tempted to start my own blog.

Ritu said...

Wonderful receipe...........I had tasted too !!

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