This recipe is basically an adaptation of Indian seasoning with Chinese flavours. Manchurian refers to the region of Manchurian in China. According to Wiki this fusion of Indian and Chinese cooking happened when a few people from China settled in Kolkata in India for over a century. All said, this is a great burst of flavours making you want more.
This dish can either be prepared dry and had with rice or made with more sauce for breads.Simply have this with some bread or Chinese fried rice .
This recipe is prepared in two stages. For the first stage, the cauliflower florets are marinated in a batter mixture for about an hour and deep fried. In the second stage, they are tossed with some exotic sauces to create the perfect taste and flavour.
Sauces,chopped spring onion,minced ginger and garlic
Oil in a pan for deep frying
1/2 coriander chopped for garnishing
For the batter
4 tbsp corn flour
1 tsp chilli sauce
1 tbsp ginger and garlic paste
1 1/2 salt
1 tsp ground pepper
Cut cauliflower into medium sized florets. Pour some hot water and let the cauliflower stay in the hot water for sometime. This process will clean the cauliflower and kill any insects invisible to the naked eye.
Drain the cauliflower in a colander.
Now add the flour,chilli sauce,ginger garlic paste,salt and pepper.
Cauliflower batter preparation
Toss well so as to coat evenly on the cauliflower and leave to marinate for about an hour. No need to add water.
Cauliflower tossed well in batter
Now deep fry in oil and remove when the florets turn golden brown and keep aside.
Golden Cauliflower florets
In a wok or seperate pan, add some oil and saute cubed onions and capsicum, minced ginger and garlic for 3 minutes.
To this add the deep fried florets and all the sauces and toss well.
Cauliflower florets tossed in sauces
Add salt to taste and finally add the spring onions after switching off the stove and garnish with coriander.
Variation: For the gravy , add some water mixed with 2 tbsp cornflour while sauteing the onions and capsicums.The use of cornflour in water will create the gravy consistency.