Posts Tagged ‘indo chinese’

Crispy Tangy Dry Gobi (Cauliflower) Machurian

One of our all time favorite dishes ever, I have been making this for a long time now, it comes out very well but never crispy.

It always got soggy. This time however, it turned out very crispy and crunchy and tangy at the same time.

Timing plays a big part in the crunch! If you keep the cauliflower ready few mins before serving, all you have to do is toss them in the sauce and serve.

I am sure most of you have the recipe for this dish and would know how to make it but I  was so happy with the results that i am sharing it anyway!!


1 cauliflower, cut into large florets about an inch in size

1 bunch spring onions for sauteing and garnishing.

The batter:

1/2 cup all purpose flour

1/2 cup rice flower (this is what makes it crispy!)

2 tbl spoons of corn flour

Seasoning for the batter:

1 tbl spoon chili sauce

1 tbl spoon soy sauce

Salt to taste.

Basic sauce for coating the manchurian:

4 tbl spoon tomato ketchup

4 tbl spoon chili sauce ( i use sriracha sauce)

1 tbl spoon green chili sauce

2 tbl spoons soy sauce

salt to taste.

green onions for sauteing.


Make the batter of the flours adding little water at a time into a medium thick consistency.

Make sure the batter is not too thick.

Add the sauces mentioned for seasoning the batter.

Mix well, no lumps.

Heat the oil for frying the florets.

Take a few florets of cauliflower and dip them in the batter.

While frying, make sure the florets are well done, a dark brown in color and fry them until they are crispy.

One at a time, fry the all the florets and let them cool completely and separately not piled on over another.

Making the sauce:

In a sauce pan, take a tablespoon of oil, saute the chopped green onions, add the sauces mentioned for the basic sauce.

Mix them together and then toss the florets in the sauce.

This manchurian is not with the gravy but is coated with this tangy sauce.

Garnish with green onions and serve hot and immediately.

I personally felt that this machurian turned out very good vs the one i usually made without the rice flour and also the crispness was preserved because of less gravy or liquid.

By Aditi Sheth


Chinese Chili Bread

This is a super delicious snack specially when you don’t have anything in the house except few vegetables and bread and you are craving chinese flavors




8 pieces of bread (choose the healthier version, whole wheat, multigrain or whatever is around will do)

3/4 bell pepper diced (keep the pieces big, about 1/2 inch square)

1 onion (cut the same size as the peppers)

1/2 carrot (thin and round cut)


2 tablespoons tomato ketchup

2 tablespoons chili sauce (any kind, sriracha, chings)

2 tablespoons soy sauce

salt to taste.



Remove the crust of the bread, cut into same size pieces as the peppers and onions.

Heat a spoon of oil in the pan, add the onions, peppers and carrots.

Saute for a few minutes until soft but not cooked through, there should be a bite to the veggies.

Add the bread, all three sauces and salt.


Stir and cook for very few minutes until bread is well coated in the sauces.


Serve Hot.

By Aditi Sheth