Tuesday, June 3, 2008


We visited my hubby's friend and his wife when we went to New York on a holiday last year. We had an amazing time at their place. N, his wife prepared lovely food for us. She made this Gobi Manchurian and I liked it so much that I asked her to mail me the recipe. And now whenever I make it, we always remember the lovely time we spent there. Thanks N again for this recipe! From her recipe, I have made some major changes to suit my taste.

This is for Monthly mingle - Appetizers & Hors'Doeuvres, hosted by Mansi Desai. Monthly mingle is an event started by Meeta of What’s for Lunch Honey to which I intend to participate regularly.



Cauliflower - 1
Maida - ½ cup
Gram flour (besan) - 1 tbl spn
Corn flour - 1 tbl spn
Rice flour - 2 tbl spns (very important according to me...makes it crispy)
Chilli powder - ½ tspn
Ginger paste - 2 tspn
Garlic – 4-5 flakes (chopped)
Onion (chopped in big pieces) = 2 small or 1 big
Capsicum – 1 (chopped in big pieces)
Green chillies - 2 - 3
Chilli sauce - 1 tspn
Tomato sauce - 2 tbl spns
Soya sauce - 1 tspn
Salt to taste
Coriander leaves – ½ cup

I. Method I use to wash the cauliflower:

Break the florets and wash them first in running water. Boil hot water in a vessel and add in some salt and turmeric. Switch off the flame and add the florets. Cover the lid and let it sit there for 10-15 mins till you prepare the batter for deep frying the florets and rest of the work. This way of immersing the florets in hot water cooks the florets at least by 40%. The rest of the cooking is done by frying them. Throw the water, run it again under tap water and place it on thick kitchen towels to drain the water.

II. Prepare the batter with Maida, gram flour, corn flour, rice flour, chilli powder and salt. Use very little water because we want a batter which is good and thick enough to coat the florets well. The amount of chilli powder I use might be less or more to others. So depending on your taste you can add more or less.

III. Heat a large deep frying pan with oil in it. Dip the florets in the batter. Add one by one and turn the heat to low. The idea is to cook it slow but cook it thoroughly. This might be a patience testing task. But when you eat the Manchurian, all your hard work is worth it. Drain them on kitchen tissue.

IV. When you fry the next batch, wait for the oil to heat up really well and then add the florets. Follow the same procedure as mentioned above.

V. Take oil in a separate pan, add the ginger paste, green chillies and fry till the raw smell goes. Then add chopped onions and garlic. Add capsicum fry well.

VI. Add the tomato sauce, chilli sauce and Soya sauce. Before you add the florets, if you fry for 2-3 mins with the above sauces then the color changes to dark red, the desired color for Manchurian.

VII. Now add the fried cauliflower and mix well. Garnish with coriander leaves.

Starter for a good dinner is ready. When I prepare such an elaborate starter, I always keep the dinner simple and light.

Note from my experiences:
1. Don’t make the Manchurian and keep it for a long time. It becomes very chewy.
2. Never reheat it again in microwave because that softens the Manchurian.
3. You can prepare the florets and keep it ready before your guests come but prepare the sauce and mix when you are just about to serve.
4. Best solution is to eat it immediately! Who wants to wait in front of mouth watering Manchurians rgt?????? Dig in!!!!!!!!!


Meeta said...

You know I absolutely love gobi manchurian! What a lovely dish and I like the flavors you use to enhance the dish. Lovely!

Meeta said...
This comment has been removed by the author.
Veda Murthy said...

Wow Thanks happy u took time to leave a comment here....hope u had a loveely birthday there!!!!


Sangeeth said...

lovely pic veda....i luv gobi munchurian and its come out really well for u:)

ranji said...

my fav...i always order this in any restaurants i go to..great appetizers....yumm..

Kalai said...

Delicious, Veda! That pic is just too appetizing!! :)

Jaya said...

Looks very appetizing ..lovely...
hugs and smiles

Mansi Desai said...

the perfect first course for most of us!! these manchurians look great veda, thanks so much for sharing it with us at MM!:)

Madhavi said...

I love Gobi Manchurian, looks awesome, mouth-watering. Great entry!!!

Hetal said...

Gobi manchurian really looks Gobi manchurian..

Veda Murthy said...

hey Thank u all gurls!!!!!!!!!!!

Happy cook said...

Delicious Manchurian.
I love this yumm

remya said...

Looks very appetizing...i always order this in restaurants ...great recipe!!! said...

Hi Veda, An all time favourite...irresistible. I liked your 4th pearl of wisdom :).

Uma said...

Wow, manchurian looks so inviting, Veda! Lovely recipe.

vidya said...

Veds.. yuo wont believe it.. its thursday morning 8:45 Am here ...time to have my breakfast..but when i browsed your blog, what i see is a delicious gobi machurian... wow....I m droolinggggggggg!! that looks like a delicious starter..Rather i would say a superb meal!!!!!!!

Cynthia said...

Veda, please accept my apologies for only now acknowledging your visit to my blog, I have been busy with work etc. Thank you so much for taking the time to visit. I hope that you will come back again when you have the chance and I look forward to exploring your blog.

Appu said...

Terrific ! Nice pics ! Really has me drooling as somebody else mentioned.

Thanks for the tips on making them as well !

bharathi said...

I did gobi+ mushroom manchurian came out very well...indeed adding rice flour really helped!


Sig said...

Oh wow, awesome looking manchurian Veda... It is my favorite Gobi dish...

Veda Murthy said...

Thank u all so much for stopping by my blog n appreciating really feels wonderful!!!!

Divya said...

Hi first time here..and what a lovely dish!!!I just lovveeeeee gobi manchurian and yours looks way too yummeeee!! on my to do list!!!hxv

Gita's Kitchen said...

Hi, Thanks for stopping by my blog. Your two blogs are wonderful. Keep up the good work. Thanks, Regards,

kaipakkuvam said...

Manchurian sure looks yum

Shilpa Nidhi said...

Hey Veda,

i did try out dis Gobi manchuri and i must say it was divine.... felt lk i was bac in bangalore n eating frm a restaurant:):):):) thanx fr d lovely recipe....