Wednesday, May 15, 2013

Gobi Manchurian

Got fresh cauliflower from the vegetable shop today. I've been wanting to make crispy deep fried golden brown Gobi Manchurian for a long time. Somehow, even last time when I bought  Cauliflower I never got to make them .I made sweet corn Paneer Veg curry instead. 

The cauliflower was stashed away to a far end of the pantry with newer supplies taking the front row seats . I forgot about the cauliflower. When I finally remembered 2 days later the cauliflower was not good enough, not as fresh. So this time when I bought them  I made Manchurian the same day itself.

Being indo Chinese it’s on everybody’s favourite list and a great starter too. Crunchy golden brown fried cauliflower florets sauted in  the sauces can go well with chapathis or fried rice…

I can have a plateful in one go...take one then  dip it  into the sauces ...crunch ,smack......there you go.... the plate is empty in seconds...In my case atleast......

Here is the recipe....


Capsicum-1/2-1 medium sized
Cauliflower-1 medium sized
Spring onion -1/4 cup
Onions-1/4 cup (optional)
Minced garlic-11/2 tbsp
Minced ginger- 2 ½ tbsp.
Green chilli-1-2 chopped
Red chilli powder- 1 tsp
Tomato sauce-3-2 tbsp
Soya Sauce-11/2 tbsp
Oil-1/2 tbsp
Green chilli sauce-1/2 tbsp
Vinegar-1 tsp
Pepper-1/2-1 tsp
Maida/all purpose flour-1/4 cup
Cornflour-1/4 cup
Rice flour-1/2 tbsp
Salt to taste
Ginger garlic paste + green chilli paste-1 tbsp
Water-1/2 cup approx.
Baking soda-1/2 tsp


Cut cauliflower into small florets. Soak in hot salt water for 10-15 minutes.
Par boil florets in salted water over medium flame for 3-4 minutes. After boiling drain off excess water and pat dry florets on tissue paper.
Mix flour, corn flour, rice flour,baking soda, salt, red chilli powder, ginger garlic green chilli paste with water to form a paste
Dip the florets in the mixture, so that it coats the florets well and set aside for 15-20 minutes.
Heat oil in a heavy bottomed vessel. Add the coated florets and cook over reduced flame till Gobi is cooked, crisp and golden brown in colour. Do not over crowd the vessel.
Drain of excess oil from the fried florets using a tissue paper.
Heat oil in a large wok. Once piping hot add chopped garlic and stir fry for a few seconds.
Add chopped ginger and green chilli and stir fry on high for a few seconds.
Reduce heat .Add onions and sauté well.
Add spring onion whites and stir fry on high for 3-4 minutes constantly tossing them.
Add sliced capsicum and stir fry for 3 minutes. They should retain the crunch.
Reduce to medium heat. Add pepper, soya sauce, tomato ketchup, chilli sauce, vinegar.
Combine and cook well and cook for 2 minutes. Add 3-4 tbsp of water and cook for 2 minutes.
Add deep fried Gobi. Toss in high flame for 1-2 minutes. Turn off heat
Garnish with chopped spring onion greens and serve hot.


Donot keep deep fried cauliflower florets idle for a long time. They will lose the crunch. Make the Manchurian a few minutes before serving.
You can add a tsp of brown sugar with the sauces.

Saturday, May 4, 2013

Cream Of Broccoli Soup

I wanted to try out a nice soup this time to add to the blog. What would it be? I had been eyeing the fresh broccoli sitting at the vegetable vendor’s last two times I visited them. But I would postpone buying it every time. How about broccoli soup?

Broccoli hails from the Cabbage family and originated   in Italy. It is an ample source of Vitamin C and dietary fibre.  A cup of this hot green coloured soup is therefore a rich supply of nutrients.

 The cream of broccoli soup is creamy, rich with the taste of vegetables like cabbage,bottlegourd and potatoes that go into  making the white stock which is a necessary ingredient .A little salt and a dash of pepper on the green coloured steaming soup dotted with small green broccoli florets finish the dish-one of the best soups ever.

 I started making the soup….The process was a wee  bit lengthy…Since I had no readymade white stock I made it.then I proceeded to  make the soup finally.…but  the soup was so yum my haphazard kitchen  and the cleaning process after making it was soon forgotten as I sipped the hot hot soup….


For White Stock

Chopped Bottle gourd/lauki-1/3 cup

Chopped Potatoes- 1/3 cup

Onions- 1/3 cup

Shredded Cabbage-A handful

For broccoli soup

Butter-3 tbsp

Onions-1/4 cup

Broccoli florets-3/4 cup

White stock-2 cups

Plain flour- 2 tbsp

Milk-2 1/2 cups

Pepper powder–to taste

Nutmeg  powder- to taste

Salt- to taste


For white stock

Combine   all vegetables with 4 cups of water and boil till water reduces to ¾ of its quantity and vegetables are cooked. Keep aside to cool

Blend in mixer and strain

For broccoli soup

Heat 11/2 tbsp butter in a pan.Add onions and sauté on medium flame for 2 minutes

Add ¾ of the broccoli florets and sauté on medium flame for a few minutes.

Add white stock .Cover with a lid till cooked. Stir at frequent intervals while they cook.
After it cools blend in mixer.Strain.

Heat remaining 1 1/2 tbsp. of butter in another deep pan; add flour and sauté on medium flame. Make sure flour does not discolour.

Add milk and stir continuously on sim

Add salt,pepper, nutmeg powder and mix well.

Add the broccoli purée, mix well and simmer for another 3 to 4 minutes.
 Serve hot garnished with small  broccoli florets.