Gobi Manchurian
This has to top my favorite food list. I always ordered this at restaurants and for any party at home for which we ordered food, this was definitely there. I was so happy when I first made this by myself for I never knew it was this simple. I've made quite a few changes to the very first recipe I tried and this is how i make it nowadays. My husband loves this too and if this didn't have the deep-fried component to it, I would make it pretty often. I've made both gravy and dry versions of this and we love both...GOBI (CAULIFLOWER) MANCHURIAN
Ingredients:
Ingredients:Cauliflower Florets - 3 to 4 cups, par-boiled in salted water and dried
All purpose flour (Maida) - 1/3 cup
Cornflour - 1/4 cup
Besan (Kadalai Maavu) - 1/4 cup (optional)
Chilli powder - 1 tsp
Ginger-garlic paste - 1 tsp
Salt, to taste
Oil - to Deep Fry
For the Sauce:
Onion - 1/2, chopped
Green Bell pepper (capsicum) - 1/2, cut into 1 inch cubes (optional)
Spring Onions (Scallions) - 4 stalks, chopped
Garlic - 3 cloves, chopped
Ginger - 1/2 inch piece, chopped
Green Chillies - 2, chopped
Pepper powder - 1/2 tsp or to taset
Soy Sauce - 1 tsp
Ketchup - 1 tsp
Sriracha Chilli Sauce - 1 tsp
Oil - 2 to 3 tsp
Method:
1) Mix all the flours together with chilli powder, ginger-garlic paste and salt into a batter. Keep about 1tbsp of this batter to be used in the sauce later. Toss the cauliflower florets into the remaining batter and deep fry till done in hot oil. Drain on paper towels and keep aside.
1) Mix all the flours together with chilli powder, ginger-garlic paste and salt into a batter. Keep about 1tbsp of this batter to be used in the sauce later. Toss the cauliflower florets into the remaining batter and deep fry till done in hot oil. Drain on paper towels and keep aside.
2) Heat about 3 tsp of oil in a pan and add the chopped onions, scallions, ginger, garlic, green chillies and bell peppers. Saute this for a few minutes.
3) Now add the pepper powder, soy sauce, ketchup and chilli sauce. Check and add some salt at this stage. To the 1tbsp of batter, mix about 1/4 cup water (or lesser) and add to the pan. In a few minutes this will thicken up.
4) Toss in the cauliflower florets and stir so the sauce coats the cauliflower pieces. Remove from the stove.
5) Garnish with spring onion tops or coriander leaves and Serve. We had ours with Vegetable Noodles.
yum! laavanya..what are you doing to me..it is cold outside and i have made dal :(..you are killing me with this fab. manchurian..
ReplyDeleteDrool :'). Looks so good. I make similar to your but add maggi chilli sauce and exclude Besan flour.
ReplyDeletemouth watering!!! it sure is a fav, can't resist, not that i'm trying to :)
ReplyDeleteHi Laavanya,
ReplyDeleteIts looks so delicious. In this cold weather a cup of tea and a plate manchurian, Aur kya chahiye.
Oh, that looks so delicious! Perfect for a cold evening like today! :)
ReplyDeleteS*L*U*R*P
ReplyDeleteI am hungry now! :( This is my all time fav tooo and likewise my only worry is the fat! Ur pic is sooooo appetising!
looks so very good!!!!! You know, my gobu manchurian never turns out right :(. Yours looks very good. Will try it out this weekend and let you know! thanx :)
ReplyDeleteAwesome lady ...mouth watering ...It really taste great ..i also made them at home and it just went away fast ...great lady
ReplyDeleteHi Laavanya,
ReplyDeleteWow!Gobi manchurian is my all time favourite...with this chill weather out..love to haveit spicy and hot...hmmm yummy...
I have never tried making this but manchurian along with Chinese fried rice-Indian-style of course;-)- is one of my all time favorites. We recently tried this combo at one of the Indian restaurants here. It was a terrible disappointment.
ReplyDeleteOne of our friends in NY used to make this for us every time we dropped in for dinner at their place. We miss them a lot now but we miss their manchurian even more!:-)
Bookmarking this one.
if you ever stumble upon a baked version, do post it. it looks delish.
ReplyDeleteHow thick the batter should be? Should it be a thick coating or a thin one?
ReplyDeleteLovely manchurians laavanya! :) Just saw in bharathy's blog too! You both have temptrd me to make some manchurians soon!:D
ReplyDeleteMay be I'll try a baked version as bee has suggested!
Perfect and mouth-watering
ReplyDeleteLooks Delicious Laavanya:))
ReplyDeleteHi laavanya,
ReplyDeleteYummy looking Manchurian.
That dish is making me swoon!
ReplyDeleteScrumptious dish, good looking too!:)) Slurp!!
ReplyDeleteLooks yummylicious Lavaanya, I'm grabbing a fork right away to dig in!! Who doesn't like Gobi Manchuri...? :)
ReplyDeletelooks fantastic...i like it but have'nt tried making this yet...i think its time i mustered enough courage...
ReplyDeleteRajitha, I'm so sorry... Infact just posting this made me crave this all the more!
ReplyDeleteMadhu, I add besan at times and skip it during other times. Thanks!
Richa, Thank you.. I know very few who don't like this I think.. :)
True statement Vimmi... great combination indeed.
Thank you so much Vani. You are so right.
Dhivya, I know.. if only all these yummy tasting things were less fattening.. i have a tough time exercising moderation when it's in front of me.
Ramya, I don't think I've tasted a bad gobi manchurian.. Don't be so critical of yours. It'll be fine. Do you feel yours is not crispy or is it the sauce? It can all be fixed so don't worry.. Let me know how it works out or if you need any more information.
Deepa, Thank you so much. Since I don't make this very often.. it disappears when I do.
Thank you Usha.
I've wasn't very happy with what was dished out at an Indo-Chinese restaurant in Atlanta too. So, home-made's the best way to go. You can definitely do this TBC. The deep-frying is what takes the most time..
Bee, Long back, I tried to fry a small portion and baked the remaining and mixed them all-together. I don't remember liking it so much since the batter didn't stick well enough to the cauliflower. I intend to try it now with some new technique and will let you know if it works out well.
Suganya, I usually don't make it very thick (like for bajjis). I keep it thin enough to lightly coat the cauliflower.
Latha mami thanks! I just saw bharathy's too.. lovely looking. Do let me know how the baked version turns out. Thanks.. :) I'd love to make it that way and looks like Bee is interested too.
Thank you Easy Crafts, Raks, MT & Nupur.
Asha, thank you ! :)
So right Namratha, who doesn't like this?
Arundati, you must try this.. it's fairly easy.
Wow i love them. Few times i have tried this but i always said it doesn't taste that good as the ones i hacve ate in different places. Once i am going to try this again. Unless if you are so nice and pass me over a full plate of gobi manchurian :-)))
ReplyDeleteOh!! your making us all J!! what a perfect treat for this season...Anything special for making this?
ReplyDeletefantastic pictures! soo tasy gobi manchurian... :) loved your version of the recipe..
ReplyDeleteI just had a bowl at bharathy's place with my fired rice;). Virtually:D... Delicious. Adding besan to the mix is something new but won't the coating becomes soft??
ReplyDeletelooks so yummy, Lavaanya. I've never try this dish. You're tempting me to try it. I have some gobi in the fridge. So lets me give it a try.
ReplyDeleteOMG! OMG! Fabulous pics. I'm drooling and it's hard to comment now. I'm saving this recipe right away. YUM O YUM.
ReplyDeleteOh..so you still have trouble commenting mine is it?Is snapshots the reason?(reply here and will come back to read it laavanya):)
ReplyDeleteGlad to see your version of the dish too :)..nothing is authentic when it comes to fusion recipes!!depends all on the family preferences!..
Afterall great minds think alike :)
indo-chinese at its best:) i can nevr get tired of eating this... lovely one lav:)
ReplyDeletewow...Lovely looking Manchurian Lavs.........YUMMM :-)
ReplyDeletePlease don't mind If I don't comment the next few months as I would terribly busy with my academic work......Hope u understand dear....I will be back in no time :-)
Happy Cook.. Thanks. I'll only be too happy to pass it to you :)
ReplyDeleteSeema, no nothing special actually.. just been a long time that's all. Thanks.
Thank you lissie.
Shivapriya.. Thank you. True, besan does make it softer so you can skip it if it doesn't suit you.
Rina, I've no doubts that this will be a favorite. Let me know.
Kribha, you flatter me... :) Thank you.
Bharathy.. i know.. pretty unfortunate. It is the snapshots I think. Thanks for your concern. And a big Yes to the great minds thinking alike :D
Thanks Sia, me too.
Sirisha, don't worry about being away for a few months. I was wondering how you were doing and that's when I read about your MBA exam so just wanted to wish you... :)
wow the manchurian looks delicious
ReplyDeleteMy fav too. You have made it perfectly laavanya.
ReplyDeleteBTW what is Sriracha Chilli Sauce