Manchurian is a popular Chinese dish. The word comes from Manchuria, which is the name given to a vast geographical region which lies between China and Russia. The most popular types, among the veggies, are the Gobi Manchurian, Vegetable Manchurian and the Baby-Corn Manchurian, while Chicken Manchurian is eaten by many of the non-veggies.
1. Cauliflower, broken into medium-sized florettes: 2 cups
2. Small bunch spring onion finely chopped: 1 bunch
3. Ginger-garlic paste: 2 tsp. finely chopped
4. Plain Flour: 1/4 cup
5. Corn-flour: 2 tbsp
6. Red chilli powder: 1 tsp
7. Oil: 3 tbsp.
8. Milk: 1 tbsp
10. Coriander leaves: For garnishing.
1. Boil the cauliflower florettes in water, to which milk has been added, for about 3 minutes. Drain the water.
2. Make a thin batter out of the plain flour and corn-flour with water, adding salt and ginger-garlic paste.
3. Dip the florettes in the batter one by one and deep fry in oil.
The remaining oil can be used for the preparation of gravy.
a) Add a little of the ginger-garlic paste and chilli powder fry for a minute.
b) Add the salt and spring onions. Pour water and bring to a boil.
c) Mix a little corn-flour with a bit of water and add this mixture, along with some soya-sauce to the gravy. Stir continuously till it resumes boiling.
4. Add the fried florettes to the gravy.
5. Boil for 2 more minutes and remove. Garnish with coriander leaves
Baby-Corn Manchurain is made by boiling the baby-corns, instead of cauliflowere florettes, in a little salt-water and then proceeding as above.
Vegetable manchurian (with gravy or dry), is made using finely chopped minced vegetables, in place of the cauliflower florettes. We make this vegetable mixture into small balls, bind with some corn-flour or bread crumbs and proceed as above.
Chicken Manchurian (for non-veggies) is done by first adding small chicken pieces to the batter consisting of the flours and egg and then following the above procedure.