Charishmas Cauliflower Manchurian Recipes

MANCHURIAN CAULIFLOWER

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

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.

GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN

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.

CAULIFLOWER MANCHURIAN

Steps:

• Wash and drain cauliflower florets.
• Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste.
• Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.
• Heat sufficient oil in a kadai.
• Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.
• To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.
• Add the chopped capsicum and onion.
• Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.
• Add the vinegar, MSG, sugar and adjust salt to taste.
• Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling.
• Add the fried cauliflower florets.
• Mix well to coat and cook for two minutes more.

CHARISHMA'S CAULIFLOWER MANCHURIAN

Steps:

• Add milk to water in a pot and mix well.
• Add the cauliflower florettes to the pot and boil for 3-4 minutes.
• Remove from pot, drain and pat dry on a clean cloth.
• In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder.
• Dip the florettes in the batter, one by one.
• Heat oil in a wok.
• Deep fry the cauliflower florettes in hot oil.
• Drain on clean kitchen paper towels and keep aside.
• Pour the remaining oil in a pot.
• Add the ginger, garlic and crushed red chilli. Stir-fry for a minute.
• Add salt to taste and spring onions. Stir-fry for a minute.
• Stir in 1 1/2 cups water and bring to a boil.
• In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well.
• Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.
• Boil till the gravy becomes transparent.
• Add the cornflour florettes and soya sauce to taste.
• Boil for 2 more minutes.
• Remove from heat.
• Serve hot with Veg noodles or Veg fried rice.
• Enjoy!