Thursday, December 1, 2011

Gobi Manchurian

Winter is here and hence the lovely winter vegetables like Cauliflower, Broccoli, Parsnip, Turnip etc are loaded in the supermarket. But it becomes boring to eat the same currys or steamed/ baked veggies. So spiced up the Veggies to get a better look and taste of it :-p...Gobi Manchurian is yummy starter which is liked by many of us - a bit time consuming but worth the effort. We like Tomato Shorba and Gobi Manchurian / Cauliflower Manchurian combination any day (Will be posting the shorba recipe soon). For kids the non spicy version or just before mixing it with the spicy sauce is a perfect way to serve.

You can also make this with Babycorn, Paneer or any firm vegetable of your choice.
Here's what I did to make these tasty fritters -

Cauliflower cut into florets - 1
Maida - 3/4 Cup
Corn Flour - 1 Tbsp
Salt to taste
Green Chillies finely chopped - 1
Ginger grated - 1 1/2 Tbsp
Garlic grated - 1 1/2 Tbsp
Onions finely chopped - 1 Cup
Coriander Leaves or Spring Onions finely chopped for garnishing
Ajinomoto - 1/4 tsp
Soya Sauce - 2 Tbsp
Tomato Ketchup - 3 Tbsp ( i use the chilli one, u cud choose according to your spice levels)
Oil - 2 Tbsp


  • Boil Cauliflower florets in Water for about 5 minutes. Take care not to cook too much as it might become mushy. Drain the Water and keep the florets aside.
  • Place the Maida, Cornflour and Salt in a bowl and mix well using Water.
  • Add a teaspoon of Ginger and Garlic to the above paste and mix well.
  • Dip the Cauliflower florets in this paste and deep fry them till golden brown and keep it aside.
  • Heat Oil in another pan, add the remaining Ginger-Garlic paste, Green Chillies and Onions and fry for sometime.
  • Then add Ajinomoto, Soya sauce, Tomato sauce and mix well.
  • Add the fried Cauliflowers and mix well until coated.
  • Garnish with Coriander Leaves or Spring Onions and serve hot!

Happy Winter Cooking!!!


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