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Cauliflower Manchurian

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Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. (Courtesy: Wikipedia)

A month back, my classmate had requested for Cauliflower Manchurian recipe. As I was busy with my blog, I couldn’t send it. Yesterday I got another reminder and I thought, I better get my act together or this guy is going to fly down all the way from US and strangle me.. 🙂 Jokes apart..It feels nice when someone asks you for a recipe.. even if you aren’t the author 🙂 The recipe I am presenting before you today belongs to none other than the celebrated Indian Chef, Sanjeev Kapoor. Moving on to the recipe..

Cauliflower Manchurian- Take 1

Source: Sanjeev Kapoor

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Cauliflower Manchurian
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. (Courtesy: Wikipedia) A month back, my classmate had requested for Cauliflower Manchur
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and drain cauliflower florets.
  2. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
  3. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.
  4. Heat sufficient oil in a wok.
  5. Dip each cauliflower floret in the prepared batter and deep fry till golden brown.
  6. Remove and drain onto an absorbent paper.
  7. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.
  8. Add the chopped capsicum and onion.
  9. Stir in the soya sauce and vegetable stock.
  10. Bring to a boil, reduce heat and simmer for two minutes.
  11. Add the vinegar, MSG, sugar and adjust salt to taste.
  12. Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.
  13. Add the fried cauliflower florets.
  14. Mix well to coat and cook for two minutes more.
  15. Garnish with chopped spring onions and serve with fried rice of your choice.
Recipe Notes

Note:- I added a teaspoon of sugar at the end to balance out the flavours

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  1. divyanakul says:

    I generally dont use MSG. Have been told it is really bad for your health. But seems to make a difference in cooking alle? This looks really nice too.

  2. Mareena Jerrish says:

    Same sentiments here Divya..It’s ok to use once in a while as long as you don’t use in excess.. Yes it definitely makes a difference.

  3. Kunjumol says:

    Last day I tried this one it was soooooo yummy. Reji chettan was here.I told him about your blog.We tried to call you but both of us didnt have ur no:
    I also refer Sanjeev Kapoor when making this.But only this time I got it right!!! You are doing a really good job.I am proud of you my sister…….

  4. Mareena Jerrish says:

    Thank you dear 🙂

  5. Gopika says:

    The recipe turned out great Mareena.. Keep going 🙂 I should say thanks to Shweta (Houston) for suggesting your blog..

  6. Mareena Jerrish says:

    Thank you Gopika for giving the feedback. Also please pass on my thanks to Shwetha 🙂

  7. Gopika says:

    Sure.. will do that 🙂

  8. Thilaga says:

    what is vegetable stock? tq

  9. Mareena Jerrish says:

    Its basically the water in which vegetables are boiled.

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