Today’s lunch special was home-made cauliflower manchurian with vegetable fried rice. Both came out well and the manchurian was really yummy. The crust was slightly crispy and the flavors were just perfect. I already posted one recipe for cauliflower 65 earlier, so I thought I would share this recipe as well. Happy weekend friends!!
Cooking time: 25 mins
All-purpose flour/Maida – ½ cups
Corn flour/corn starch – ¼ cups
Pepper powder – ½ tsp
Soy sauce – ¼ tsp
Salt – to taste
Water – to make thick batter
Gobi/cauliflower florets – 1 cup
Green chilli – 4 (finely chopped)
Curry leaves – 5-6
Onion – ½ cup (finely chopped)
Garlic cloves – 4-5 (finely chopped)
Red chilli sauce – 2 tbsp
Green chili sauce – 2 tbsp
Soy sauce – 2 tbsp
Oil – 1 tbsp
Salt – to taste
Coriander leaves – to garnish
Spring onion – ¼ cup
- Combine all the ingredients under ‘for marination’ to form a medium thick batter.
- Blanch the cauliflower florets in hot water with a pinch of salt for about 5-10 minutes so that it becomes clean.
- Drain the water and mix the florets in the prepared marination.
- Heat about 4 tbsp oil in a pan and shallow fry the cauliflower till they turn into nice golden color. Remove onto a paper towel and set aside.
- In the same pan add garlic, green chili, onion, curry leaves and spring onion whites. Let them fry for a while.
- Then add the red chilli sauce, green chili sauce, soy sauce and salt (soy sauce has some salt, so be careful).
- Let it fry for about 1-2 minutes, then add the grilled florets and toss well.
- Once combined, remove from heat and garnish with coriander leaves and spring onion whites.