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.
: 20 minutes
: 30 minutes
: 10 servings
1 large cauliflower
1 brown onion cut as cubes
1 capsicum cut as cubes
Onion and Capsicum cut as cubes
9 garlic pods minced
1 inch ginger minced
1 1/2 tsp soy sauce
1 1/2 tsp chilli sauce
1 tbsp tomato sauce
1 tsp sweet chilli sauce
1 tsp Ajinomotto (Optional)
2-3 sprigs of spring onion chopped
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
Cauliflower batter preparation
Cauliflower tossed well in batter
Golden Cauliflower florets
Cauliflower florets tossed in sauces
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.
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