Manchurian Cauliflower Recipes

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GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN



Gobi Manchurian Recipe | Cauliflower Manchurian image

Crisp fried cauliflower tossed in slightly sour, sweet & hot manchurian sauce. It can be served as an appetizer or as a side with noodles or fried rice.

Provided by Swasthi

Categories     Appetizer

Time 35m

Number Of Ingredients 25

250 grams cauliflower (florets (gobi cleaned))
Oil (for deep frying as needed)
½ cup all-purpose flour ((maida, prefer organic or at least unbleached))
¼ cup cornstarch ((white corn flour or yellow corn flour))
½ to 1 teaspoon red chilli powder (or paste (less spicy variety) (optional))
¼ teaspoon black pepper (crushed or ground)
¼ teaspoon salt ((adjust to taste))
½ cup water ((more if needed))
1½ tablespoons oil ((for sauce))
1 tablespoon garlic (fine chopped)
½ tablespoon ginger (fine chopped)
1 green chili (chopped (optional))
⅓ cup onions (or spring onions fine chopped )
¼ cup bell pepper ((capsicum chopped fine) (optional))
1 tablespoon soya sauce ((organic or naturally brewed)(or tamari))
2 to 3 tablespoon Red Chilli sauce ((or 2 tsps hot sauce, adjust to taste))
1 to 2 tablespoon tomato ketchup ((optional, use if using hot sauce))
½ teaspoon Red chili powder ((optional) (less spicy variety))
½ tablespoon rice vinegar ((I used apple cider vinegar))
1 teaspoon sugar ((adjust to taste))
salt (as needed)
3 to 4 tablespoons water
½ to ¾ teaspoon black pepper (crushed or ground)
⅛ teaspoon salt ((adjust to taste))
2 tablespoons spring onion greens (chopped for garnish)

Steps:

  • Clean 250 grams of gobi and cut the florets to medium size.
  • Add them to 3 cups of hot water and rest for 5 minutes.
  • Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.
  • You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
  • Heat up the oil for deep frying on a medium heat.
  • Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
  • Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)
  • Then add the gobi florets to the batter in batches, coat them well.
  • When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.
  • Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
  • Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
  • For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.
  • Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
  • Heat 1½ tablespoons oil in a wide pan.
  • When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
  • Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
  • Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).
  • Mix and add water. Mix and cook stirring and add pepper.
  • Cook on a medium heat until the sauce thickens.
  • Turn off the stove and check the taste.
  • The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
  • Allow the sauce to cool for 1 to 2 mins.
  • Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
  • Garnish gobi manchurian with spring onion greens.
  • Serve immediately as a appetizer or as a side with noodles or fried rice.

Nutrition Facts : Calories 299 kcal, Carbohydrate 29 g, Protein 3 g, Fat 19 g, SaturatedFat 1 g, Sodium 460 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

MANCHURIAN CAULIFLOWER



Manchurian Cauliflower image

Here is the Manchurian cauliflower that Suvir Saran and Hemant Mathur, the co-owners and chefs at Devi - perhaps Manhattan's finest Indian restaurant - serve. It is, Saran has said, a staple of the Chinatown in Calcutta, where the fried florets, coated in a mysterious and spicy red sauce, are sold punctured by toothpicks: piquant lollipops, divine street food. The mystery ingredient is ketchup, a fact discovered and first promulgated by my colleague Mark Bittman on a television program I caught early one morning in a hotel room. Caramelized in a wide pan and made fiery with a touch of cayenne, the ketchup cloaks the fried cauliflower in a blanket of deep, pungent flavor. Do not recoil at the process of deep-frying the florets. A heavy pot with sides of four inches or so will almost completely eliminate spatters and mess, and a full head of cauliflower can be fried in as little as two batches.

Provided by Sam Sifton

Categories     quick, one pot, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 11

About 2 quarts corn or canola oil, for frying
3 eggs
2/3 cup cornstarch
Kosher salt
freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
Cayenne pepper, to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional)

Steps:

  • Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won't burn.)
  • In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
  • Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
  • Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

GOBI MANCHURIAN



Gobi Manchurian image

This is one of my favorite gobi (cauliflower) recipes, and available at many Indian restaurants. A spicy Asian dish that's sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower.

Provided by sunwind

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 30m

Yield 2

Number Of Ingredients 19

oil for deep frying
5 tablespoons all-purpose flour
3 tablespoons cornmeal
⅓ cup water
1 teaspoon ground black pepper
¾ teaspoon salt, or to taste
15 cauliflower florets
¾ cup vegetable stock, divided
1 tablespoon cornmeal
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon chile-garlic sauce (such as Sriracha®)
salt to taste
1 tablespoon vegetable oil
½ cup chopped onion
1 green chile pepper, finely chopped
3 cloves garlic, minced
1 teaspoon finely chopped ginger
1 green onion, chopped, or to taste

Steps:

  • Heat oil in a large pot over medium heat.
  • Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
  • Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  • Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
  • Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
  • Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 47.9 g, Fat 18.8 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 2010.7 mg, Sugar 8.8 g

ROASTED MANCHURIAN CAULIFLOWER



Roasted Manchurian Cauliflower image

Make and share this Roasted Manchurian Cauliflower recipe from Food.com.

Provided by kitchenslave03

Categories     Cauliflower

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 1/2 cups cauliflower florets, about 1 large head
2 tablespoons garam masala
1/4 teaspoon kosher salt
2 teaspoons canola oil, divided
1/2 teaspoon pepper
8 garlic cloves, minced
3/4 cup ketchup
1/2 teaspoon ground red pepper

Steps:

  • Preheat oven to 425. Combine first 3 ingredients and 1 t oil in large bowl; toss well. Place cauliflower mixture in an 11x7 baking dish coated with cooking spray. Bake at 425 for 20 minute.
  • Heat remaining oil in medium nonstick skillet over med-high. Add black pepper and saute 1 minute Add garlic; saute 30 seconds. Stir in ketchup; cook 2 min, stirring occasionally . Stir red pepper; reduce heat and simmer 3 min or til thick.
  • Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425 an additional 20 min or til cauliflower is tender, stirring after 10 minute.

Nutrition Facts : Calories 72.2, Fat 1.8, SaturatedFat 0.2, Sodium 435.2, Carbohydrate 13.9, Fiber 2.5, Sugar 9.1, Protein 2.6

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)



Air-Fryer Gobi Manchurian (Indian Chinese Cauliflower) image

Welcome to Chinese food that the Chinese have not even heard of! When the Hakka people migrated to India, they adapted their recipes to work with locally available ingredients. Thus was born Indian Chinese cooking. In the traditional recipe, the cauliflower is battered and deep-fried. But really, most of the taste is in the sauce, not the batter. This version is as tasty, but a lot less greasy than a typical Gobi Manchurian.

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 cups chopped cauliflower
1 cup chopped yellow onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 orange bell pepper, chopped
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon ground turmeric
3 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

Steps:

  • For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
  • Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
  • Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
  • Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

MANCHURIAN CAULIFLOWER



Manchurian Cauliflower image

Chef Preeti Mistry's take on Manchurian Cauliflower, an Indian-Chinese classic, has a few more add-ons, but it is still very much rooted in tradition.

Provided by Preeti Mistry

Yield 4-6 Servings

Number Of Ingredients 22

3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 black cardamom pod
1 teaspoon fenugreek seeds
1 teaspoon cloves
½ stick cinnamon
½ teaspoon brown mustard seeds
½ cup dried chile de árbol
1 teaspoon whole black peppercorns
1 medium cauliflower
1 large carrot
1 yellow onion
1 tablespoon Mustard Fenugreek Masala
1 cup tomato paste
1 cup granulated sugar
1 cup white wine vinegar
2 tablespoons ginger, minced
2 teaspoons Indian red chile powder
3 cups all-purpose flour
2 cups cornstarch
4 quarts rice oil (for deep-frying)
¼ cup cilantro, roughly chopped

Steps:

  • Preheat the oven to 350° F. Measure out all the spices onto a sheet pan. Place the pan in the oven for 5 to 7 minutes until the spices begin to slightly smoke and turn a little brown. Remove the pan from the oven and set aside to cool. When the spices are fully cooled, grind them in a spice grinder in batches, until all spices are completely ground. Mix them well and keep in an airtight container for up to 4 weeks.
  • Remove the outer green leaves and stems from the cauliflower, and cut the head down the middle in an X to make four wedges. Lay the wedges cut-side down and make thin cross-sectional slices of each piece. After cutting a cauliflower wedge about halfway, turn the piece and chop the rest of the wedge into bite-size florets. This cutting technique provides different textures of cauliflower.
  • Peel the carrot and cut it on the bias into thin slices about 2 inches long.
  • Halve and peel the onion. Cut half moon slices of onion.
  • Mix all the vegetables together and season with the Mustard Fenugreek Masala, black salt, chili powder, and kosher salt. Set the vegetables aside for 2 to 4 hours.
  • Combine the tomato paste, sugar, vinegar, ginger, and chili powder in a medium saucepan on medium-high heat. Bring to a boil, lower the heat, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.
  • Combine the flour and cornstarch in a large bowl. Pour 5 cups of water into the bowl a cup at a time and mix with a large whisk until a thick runny pancake batter consistency is reached.
  • Heat the oil for deep-frying to 300°F in a heavy-bottom pot. Check the temperature with a thermometer. Dip the cauliflower mix into the batter in batches and drop into the hot oil. Use a mesh "spider" or slotted spoon to move the cauliflower mixture around to keep it from forming large clumps. When the mixture begins to lightly brown-about 3 minutes-remove and place the cauliflower on paper towels to drain any excess oil. Continue cooking the cauliflower mixture in batches. Compost any excess batter.
  • Increase the heat in the fryer to 375°F. Check the temperature with a thermometer. Drop the fried cauliflower mix back into the hot oil for about 5 minutes, until golden brown and crispy. Remove the cauliflower from the oil. In batches, toss the cauliflower mix in a metal bowl with the sweet and sour sauce. Garnish with the cilantro.

GOBI MANCHURIAN (CAULIFLOWER IN A SWEET SOUR SPICY SAUCE)



Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce) image

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

Provided by Member 610488

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 medium cauliflower, cut into florets
oil (for deep frying)
2/3 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons sriracha sauce (Huy Fong recommended)
salt & freshly ground black pepper, to taste
1/2 cup water
1 tablespoon vegetable oil
4 small spring onions, white part finely chopped
4 small spring onions, green part finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons sriracha sauce (Huy Fong recommended)
2 tablespoons white vinegar
1 teaspoon sesame seeds, divided
salt & freshly ground black pepper, to taste

Steps:

  • Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
  • Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
  • When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.
  • Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
  • In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
  • Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
  • Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

Nutrition Facts : Calories 226.8, Fat 4.5, SaturatedFat 0.6, Sodium 635.4, Carbohydrate 41.5, Fiber 4.1, Sugar 5, Protein 6.5

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From myhealthyfoodie.com


GOBI MANCHURIAN DRY | CAULIFLOWER MANCHURIAN - PALATE'S DESIRE
2021-04-27 Boil water, add cauliflower florets to hot water, add salt. Turn off the stove. Keep them covered in the water for 15-20 minutes. Later drain water, pat it dry with kitchen towel and keep aside. If there is moisture in cauliflower then, it doesn’t become crisp while frying. So make sure to pat it dry.
From palatesdesire.com


GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN - PAVANIS KITCHEN
2018-04-02 Clean and chop cauliflower into small bite-size pieces. Boil these florets in hot water for 2-3 min along with salt. After 2-3 min drain the water from the florets and keep aside. 2. In a bowl add all the ingredients under making the Manchurian except oil. Add water little by little to make a thick paste.
From pavaniskitchen.com


GOBI MANCHURIAN - RAINBOW PLANT LIFE
2022-02-05 Gobi Manchurian is an Indian-Chinese dish beloved in India and among Indian food lovers everywhere. It features battered and deep-fried cauliflower (gobi) tossed in a flavorful sauce made with soy sauce, chili sauce, and a generous amount of aromatics (garlic, ginger, chili peppers, scallions, etc.). It’s naturally vegan and easy to make ...
From rainbowplantlife.com


MANCHURIAN CAULIFLOWER | TASTE
Heat the oil in a medium heavy-bottom saucepan or cast-iron Dutch oven till it reaches 375°F. Once the oil is hot, fry the battered cauliflower in batches until golden brown, about 4½ to 5 minutes. Using a slotted spoon, transfer the cauliflower onto a tray lined with paper towels to grab any excess oil. To prepare the gravy, heat the oil in ...
From tastecooking.com


GOBI MANCHURIAN - INDIAN SPICED CAULIFLOWER WINGS - GLEBE KITCHEN
Gobi manchurian. The original cauliflower wings. And still one of the best things you can do with cauliflower. Print Pin. 4.8 from 5 votes. Gobi Manchurian . India and China go to dinner together in this Indo-Chinese gobi manchurian. Course Appetizer. Cuisine Indian. Keyword cauliflower wings, gobi manchurian. Prep Time 20 minutes. Cook Time 20 minutes. Total Time 40 …
From glebekitchen.com


CAULIFLOWER MANCHURIAN | INDIANRECIPES.COM
Method To Deep-fry The Cauliflower. 1. In a bowl mix together the ingredients for the batter - all purpose flour, corn flour, soy sauce and salt . 2. Add water and whisk to make a smooth batter without any lumps. 3. Dip each cauliflower floret in the batter. 4. Fry the batter coated cauliflower florets in hot oil .
From indianrecipes.com


ADAM LIAW'S GOBI MANCHURIAN | THE COOK UP | SBS FOOD
canola oil, for deep frying, plus extra for stir -frying; 1 large head cauliflower, cut into small florets; 2 garlic cloves, finely chopped; 1 tsp grated ginger; 1 long green chilli, finely ...
From sbs.com.au


BAKED GOBI MANCHURIAN - OH MY VEGGIES
2015-06-24 Dip cauliflower into batter, then breadcrumbs, and place on baking sheet. Bake cauliflower until fork tender and lightly browned. While baking, mix up the sauce on the stove. Divide baked cauliflower onto plates and serve with sauce. Full directions for how to make Baked Gobi Manchurian are in the printable recipe card at the bottom of the post.
From ohmyveggies.com


GOBI MANCHURIAN- FRIED CAULIFLOWER IN SPICY SAUCE
2012-06-08 Making the Manchurian Sauce. In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand. In a wok/pan , heat up the oil to smoking hot. Add chopped garlic & ginger and cook for 1 minute or till you smell the aroma.
From sinfullyspicy.com


CAULIFLOWER MANCHURIAN RECIPE: A PERFECT HEALTHY BLEND OF CULTURES
Preheat the oven to 400 ℉. Make the batter: In a mixing bowl, mix 6 tbsp all-purpose flour, 1.5 medium egg, 3 tbsp milk, 1 tsp paprika, and 3 tbsps unsalted butter. Coat 20 oz cauliflower florets well with the batter. Transfer the cauliflower to …
From healthyrecipes101.com


HOW ABOUT AIR FRYING GOBI(CAULIFLOWER) MANCHURIAN
2018-11-21 Preheat the air fryer at 350F for 3 minutes or oven at 350F. Mix cauliflower florets with prepared batter and make sure they're well coated with the batter. Carefully drop the batter coated florets, as one "lump" into the air fryer pan in a …
From bhavnaskitchen.com


GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN RECIPE | HOW TO …
2022-06-16 1. Now for preparing cauliflower manchurian gravy heat 4 to 5 tbsp oil in a pan. 2. Then add 1 tbsp chopped ginger garlic, saute the ginger-garlic in medium flame until the raw smell disappears. 3. Add 3 tbsp spring onions 2 to 3 chopped green chilli and cook in medium flame until it becomes translucent, 4.
From recipesofhome.com


GOBI MANCHURIAN - TABLE FOR TWO® BY JULIE CHIOU
2022-01-11 The aromatics include –. Black pepper – Make sure it’s finely ground into a powder. Ginger – Finely chopped ginger, not the paste, yields the best flavor and aroma. Garlic – Just like the ginger, use fresh garlic – not pre-minced or paste. Bell pepper – Any color works! I like to use green peppers for this recipe.
From tablefortwoblog.com


CAULIFLOWER MANCHURIAN RECIPE - SEMI GRAVY - JEYASHRI'S KITCHEN
2009-10-11 1/2 TSP. OIL. FOR FRYING. METHOD: Cut the cauliflower into big florets and immerse it into boiling water. Keep it inside for 2 mins. Drain the water and pat dry in a kitchen towel. In a bowl add one tblsp of corn flour , maida , redchilli powder and required salt and make it as a thin batter by adding water to it.
From jeyashriskitchen.com


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