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1 of 10
13-12-2012 00:32
http://www.cookingandme.com/2009/11/easy-gobi-manchurian-recipe...
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You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home. Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally. That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask? I really wish I had step by step pictures, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.
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For the sauce: 1 small onion, chopped fine 1/4 cup capsicum, chopped fine 4 cloves garlic, minced 2 green chillies, slit midways (use to taste) 2 tbsp tomato ketchup 1 tsp green chilli sauce (optional but recommended) 2 tsp soy sauce 2 tsp vinegar 2 tsp cornflour mixed with 4 tbsp water Salt, check before adding How I Made It:
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1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown. 2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
October (7) 3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds. 4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside. 5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat. 6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions. Note: this recipe is for the dry version of gobi manchurian that's usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice. September (9) August (11) July (12) June (9) May (14) April (9) March (14) February (14) January (10) 2008 (129)
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http://www.cookingandme.com/2009/11/easy-gobi-manchurian-recipe...
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86 COMMENTS:
Sonia November 25, 2009 2:33 PM droooooling!u didn't use paniyaram here, did u? Look so elegant. :) Reply
Nags November 25, 2009 2:34 PM using a paniyaram chatti here is a good idea but i didn't :) Reply
Saraswathi Iyer November 25, 2009 2:39 PM My all time fav. gobi dry... looks yummy love the presentation. Reply
DEESHA November 25, 2009 2:57 PM This looks absolutely delicious. I normally do not eat this even though I crave for it cuz, they add food color & loads of oil. I must make this at home Reply
Pari November 25, 2009 2:59 PM My all time favorite, the pic so tempting that I can finish that full bowl all by myself. Reply
Tina November 25, 2009 3:00 PM Wow ma fav dish dear...looks perfect and tempting. Reply
Manasi November 25, 2009 3:19 PM Oh yes!! Lovethis, love all that is Indo-chinese! Reply
Arundhuti S. Rama November 25, 2009 3:31 PM The picture looks very impressive! Reply
Shama Nagarajan November 25, 2009 4:25 PM tempting picture dear..nice recipe Reply
Happy cook November 25, 2009 4:59 PM I tried once you sis gobi manchurian and that was really yumm. I am sure gonna try this one day. The only this is my daughter don't like cauliflower. This looks super spicy chillies. At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here. Reply
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http://www.cookingandme.com/2009/11/easy-gobi-manchurian-recipe...
Marie November 25, 2009 5:06 PM wonderful photography. and I am sure the dish was as good as it looks !!! Yummm !!! Reply
Sharmila November 25, 2009 5:44 PM No prob if you don't have step by step detail Nags ... the very look of it says everything. :-) And yes, Ching's green chilli is my fav ... I can have it with anything ... even plain parathas. ;-) Reply
sangeeta November 25, 2009 7:19 PM i bashed this gobi manchurian in my recent post and you came up with such a beautiful picture as always.....all beautiful things are not edible for me...let them be in the garden ..ha ha... i salute Nelson Wang for this invention...but i have minimized eating this addictive food.. Reply
Bharathy November 25, 2009 8:33 PM Love manchurian..anytime!..:) ...but where is the 'easy' part? :) Reply
aquadaze November 25, 2009 9:47 PM Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese. Reply
Vrinda November 25, 2009 11:11 PM Thats a picture perfect gobi manchurian.... Reply
Nostalgia November 25, 2009 11:32 PM looks quite good and I am sure tastes better.. thanks for sharing Reply
Priya Narasimhan November 26, 2009 2:23 AM looks like a store bought one..too good. Reply
Cham November 26, 2009 2:38 AM I feel like having a Gobi manch ! This one looks perfect and glossy! Reply
Anupama November 26, 2009 2:59 AM Nags, thanks for the accurate measures... I've tried making gobi manchurian several times, all in vain... will follow your recipe and make it soon... thanks again :-) Reply
munchcrunchandsuch November 26, 2009 4:02 AM Oh Nags, I was Lol reading this..I too crave for food for no reason..there r times, when I go ohh and ahh over a particular food item before going to bed..which has TH giving me stares as to wats rong with me or if I have a news to share! am bookmarking this recipe for sure.looks too gud Reply
Cardamom November 26, 2009 4:54 AM THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. :) Reply
chakhlere November 26, 2009 7:41 AM woww!! It looks so yummy...please pass it!! Reply
Nags November 26, 2009 9:54 AM Sis, the easy part is of course the fact that you don't need to eye ball the ingredients, these measurements are as exact as they come! :) Sangeeta - I agree this is not the healthiest way to cook and eat gobi, that's why I don't make it every weekend like I would have liked to ;) Reply
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Aquadaze, yes been to Indian Wok in Siglap but they didn't have gobi manchurian!! Reply
aquadaze November 26, 2009 10:22 AM huh...they don't have the quintessential indo-chinese dish!! Hmmm...that means they don't serve authentic indo chinese! Reply
Nags November 26, 2009 10:23 AM You said it! they have chilly fish and I think veg manchurian but not gobi manchurian. we found the food just so-so and a bit overpriced, actually. Reply
Arch November 26, 2009 12:15 PM gobi manchurian is officially indian, Nags ! in fact at one point i thought it was totally adopted by bangalore..You would see little stalls named 'gobi manchurian' and they served just that. The waiters at the restaurant (serving south indian and north indian food) would continue waiting at the table in case u forgot to order gobi manchurian..it was a must with every order !! chinese/indo chinese doesnt seem too popular in ahmedabad and i really miss my bangalore gobi manchurian - seems simple enough, must try... Reply
Nags November 26, 2009 12:17 PM I've heard that indo chinese food originated in West Bengal. I can't be sure though, its just hearsay :) Reply
sheetal November 26, 2009 3:02 PM hello..it looks heavenly..as far as food p'graphy is concerned, i will have to come to S'pore and learn from you directly. sheetal Reply
sangeeta November 26, 2009 6:47 PM Nags... it's true indo chinese food originated in Calcutta...china town of Calcutta situated in a localty called tangra ... Nelson Wang is the man and i came to know this through Vir Sanghvi ( of course through his columns)... Reply
RedChillies November 27, 2009 12:41 AM Oh goody! You know my 4 year old has taken a liking for Gobi and asks if we can make it at home. Glad that i now have this recipe. Reply
Sig November 27, 2009 9:09 AM Love that pic, totally drool worthy, especially when I imagine that it is chicken :) Reply
Nags November 27, 2009 9:22 AM Sig, you are too much!! :D Reply
Alka November 27, 2009 9:46 PM Love the Manchurian..anytime..and this tempts me enough to grab from screen :-) Reply
RAKS KITCHEN November 28, 2009 12:32 AM Looks good,I have tried ur baby corn manchurian,sure I think this will turn out gud too:) Reply
my kitchen November 28, 2009 11:58 PM Wow mouthwatering one,Pass that Bowl to me Reply
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Sharmilee! :) November 29, 2009 8:43 PM My all time fav chinese dish, looks yum! Reply
Miri November 30, 2009 12:46 PM I totally understand why you came back and made it the very next day! :) The dish looks awesome to say the least! Reply
Namratha December 1, 2009 9:20 AM You sound just like me, eat something outside and want to make the same thing right away home at....hubby goes nuts sometimes :P Manchuri looks super yummy,I need a fork please...no chopsticks for me! Reply
Mahimaa's kitchen December 2, 2009 10:33 AM yum yum... i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click. Reply
Anonymous December 4, 2009 5:21 PM Hi Naga, made it today! Totally enjoyed it. My sauce turned out a little too thick, and I had to make it thin with a little flour and water mixture while mixing. Since I was making it thin, I thought I might need to add soy sauce, chilly sauce, tomato ketchup proportionately. However, that seems to have made the sauce a little too dark coz of the soy, and I did not get the lovely golden brown colour as in your picture. The taste was awesome though, and I have taken pictures too:D. The frying is the only part that makes this dish tedious, but totally worth the effort:-)Shreya Reply
Mahimaa's kitchen April 1, 2010 9:09 PM yum yum... i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click. Reply
Cardamom April 1, 2010 9:09 PM THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. :) Reply
Priya Narasimhan April 1, 2010 9:09 PM looks like a store bought one..too good. Reply
aquadaze April 1, 2010 9:09 PM Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese. Reply
Happy cook April 1, 2010 9:09 PM I tried once you sis gobi manchurian and that was really yumm. I am sure gonna try this one day. The only this is my daughter don't like cauliflower. This looks super spicy chillies. At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here. Reply
Tina April 1, 2010 9:09 PM Wow ma fav dish dear...looks perfect and tempting. Reply
Nags April 1, 2010 9:09 PM using a paniyaram chatti here is a good idea but i didn't :) Reply
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meens May 4, 2010 12:04 AM Hi Naagu, I tried your recipe this evening & it was such a hit. I crave for manchurian type of food during those off days and when I don't have the energy to go out to restaurant, I do feel like preparing the same. till now, whatever I tried turned out to be something like manchurian but following your recipe I got the perfect taste and yes, yes, yes, this is the taste I was craving for and am so happy to have found this recipe. After having a full plate of it, I just came to give my fb and take a print of the recipe. thank you so much. I found my favorite recipe finally. the batter came out perfect and so the whole recipe. thank you again. Meena Reply
Nags May 4, 2010 9:44 AM Thanks Meena! So glad you liked the gobi manchurian recipe. I have cravings for manchurian a lot too :) Reply
Anonymous August 21, 2010 5:20 AM heyy!!..i made this recipe last week and needless to say, it turned out very very well, better than i would have imagined..it was soo good that my hubby's been asking me ever since when i would make it again.. he prefers it over chicken wings and THAT is the biggest compliment i (rather you.. ;-)) got.. :) so i am making it again tonight..and just saved the recipe, just in case the page's not available for any reason.. :) Thanks again!! Reply
Nags August 21, 2010 9:33 AM Thank you so much Anon. I am so glad the gobi manchurian recipe was useful! Reply
Anonymous September 2, 2010 2:35 AM Hey, I really liked the manchurian recipe & your blog too. I have visited your blog for the first time. Its really cool & the way you have presented it, it really nice. I have recipe blog too. http://dskrecipes.blogspot.com/ Reply
Jaysri September 28, 2010 10:24 AM Hi Nags, Am planning to make this gobi manchurian tomorrow. I have a doubt. Can I use corn starch in place of corn flour? By corn flour, do you mean the pure white one or little yellow one...? Reply
Nags September 30, 2010 12:31 PM hello jaysri, yes you can use corn starch, in fact its one and the same :) Reply
neenu October 19, 2010 12:40 AM Hey Nags, Thanks a lot for this recipe...I got into your blog by chance... i had some cauliflower and checked out your recipe list and tried this one...I should say this was a clear winner...Wow...lip smacking...Thanks again Reply
Anonymous December 2, 2010 5:20 AM I plan to try this out - I will let you know how it goes Reply
Anjali May 11, 2011 6:01 AM Hello Nags, Thank you for posting this recipe ,i was craving gobi manchuri today and i tried this recipe and i loved it.keep up the gr8 work Reply
Nags May 11, 2011 8:55 AM so glad you enjoyed the easy gobi manchurian recipe. i love indo-chinese recipes too and crave for them all the time :) Reply
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freshmoments September 10, 2011 11:26 AM Another BIG hit in our house! Thank you so much for making me an indian-chinese cook. Reply
Aparna September 30, 2011 12:51 PM Hi, This recipe turned out awesome. except that it didn't look as awesome as it does in your pic.. As soon as i added soy sauce, the whole thing looked so dark! :( Reply
Aparna September 30, 2011 12:56 PM Hi..This recipe turned out awesome to taste. except that it didn't 'look' as nice in your pic. once i added the soy sauce, the whole sauce and final dish all looked so dark :( How did u manage to keep this colour looking so good?? Reply
Nags October 10, 2011 3:45 PM i think a lot depends on the colour and density of the soya sauce used. mine is a light version. in fact, i was hoping for a darker colour :) Reply
Anonymous December 16, 2011 9:42 AM Hi... Im Tanvi, currently based in Sydney I face the same craving for Indo-Chinese food... One quick question...how many people does this recipe serve...?? Thanks in advance...!! P.S. Amazing photography..!! Reply
Anonymous December 19, 2011 8:53 PM For the batter I added 1/4 cup of water and it became too watery. How much water do we add exactly? Reply
Nagalakshmi V
1/4 cup water is approximate. Start with 2 tbsp and then add more Reply
Nagalakshmi V
Tanvi, this gobi manchurian recipe should serve 2-3 people comfortably :) Reply
Suba December 30, 2011 6:54 AM Nags... i tried it last saturday and it came out yummy!!! i am going to stick on to this recipe in the future!! my husband loved it! Reply
Anonymous December 30, 2011 5:40 PM Hi Nags, this is a wonderful receipe you posted.thanks for it.i tried it out and the taste was awesome,perfect restaurant taste.it looked exactly like your pic.too. thanks once again. Sreedevi.S. Reply
Nagalakshmi V
Chandra May 15, 2012 12:29 PM Hi Nags, Tried this recipe today. It is superb!! I thought of trying this 'coz there is no egg involved in this and it sounded easy. Not only was this easy but really tasty. Loved, loved, loved it! I too am a fan of cauliflower manchurian, but I don't like the 'eggy' taste most restaurant-made manchurian has. You have an amazing blog here. Great recipes and pictures. Thank you.. Chandra Reply Replies Nagalakshmi V May 16, 2012 9:43 AM
thank you so much for trying the gobi manchurian recipe. i am not a fan of adding egg to the manchurian batter either (not for the vegetarian manchurian recipes, anyway) so this works out perfect for me. let me know if you try other recipes.
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Reply
Alina May 22, 2012 6:12 PM This is wonderful. I made it successfully 3-4 time already. I garnish it with lil bit of onion nd coriander, sometimes even lemon juice. After i tried ur recipe ive never eaten gobi manchurian out again. Thank you for the recipe. I'll definitely try some more from your blog. Reply
anishathefoodie May 29, 2012 2:22 AM Hi Nags Your gobi manchurian was wonderful, just like I knew it will be. great recipe again ... Your rock Nagalakshmi. V Regards Anisha Kuruvilla Reply
Anonymous July 26, 2012 9:55 AM My husband and I lived in Singapore for a while and loved visiting Little India. I especially enjoyed Gobi Manchurian. After having it one evening we went to Mustafa and found a a jar of sauce for the dish. It was very good but was enough for two preparations. We have since moved to San Francisco and I wanted to prepare the dish so I went online and found yours. The fact that you live in Singapore and know what Little India has to offer gave your recipie great credibility. Thank You for publishing this. Jeanette Reply
Anonymous September 10, 2012 10:42 PM Somebody stole your photo and used it on a really crappy youtube video.... http://www.youtube.com/watch?v=pDZoiZCUvjk It makes your site and you look like shite. You should complain to youtube to get it taken down. The recipe on the video site is different too... Reply
Charul @ Tadka Masala September 30, 2012 8:57 PM You made me drool! Reply
Pooja M October 1, 2012 11:42 AM Hi Nags. I tried this gobi manchurian recipe today & it was delicious. Thank you so much for posting this. I was always hesitant to try indo chinese but after stopping by your website, I thought of giving it a try. It worked! Thanks so much! Reply
Bryan Nonwar October 3, 2012 6:15 PM thanks guys for the recipe.. Reply
Bryan Nonwar October 3, 2012 6:16 PM hi guys...i tried this recipe and it come out to be a delicious one..thanks Reply
Anonymous November 2, 2012 1:18 AM I am a big cauliflower fan...tried this recipe...turned out to be perfect...my family was so impressed...you are so talented...keep up the good work :) Reply
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