Cauliflower and Broccoli Manchurian

Though the Gobi Manchurian is the popular choice, my Cauliflower and Broccoli Manchurian is the one with the special surprise. Yes there’s a surprise in every bite!

This recipe was the result of my effort to make Broccoli Manchurian actually. Now, since my son does not eat Broccoli, I ended up adding Cauliflower too.

I not only created a new recipe but, had only one dish to cook!

The combination of the broccoli and cauliflower in the Manchurian adds a wow factor to the dish. It’s only after a few bites that one realizes this.

Here's the video recipe:

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Cauliflower and Broccoli Manchurian              Serves 4

Ingredients:

Cauliflower florets – 1 cup

Broccoli florets – 1 cup

Green onions – 3 (chopped finely)

Shallots / Baby onions – 5 to 6 (halved)

Capsicum – ½ (cut into chunks)

Garlic – 3 to 4 cloves (chopped finely)

Cornflour – 2 tblsp

White pepper pdr – ½ tsp

Salt – to taste

Oil – for deep frying + 2 tblsp for cooking

Ajinomoto – ½ tsp (optional)

Coating Slurry for the florets

Cornflour – ½ cup

All purpose flour – ½ cup

Red Chili flakes – ½ tsp

Salt – to taste

Water – as needed to make slurry

Sauce Mix

Tomato ketchup – ¼ cup

Green chili sauce – 3 tsp

Red chili sauce – 1 tsp

Dark soy sauce – 2 tblsp

White pepper pdr – ¼  tsp

Water – 2 to 3 tblsp

Cornstarch slurry for the sauce

Cornflour – 1 tblsp

Water – 1/3 cup or as needed

Method:

1.    Blanch the cauliflower and broccoli florets in some salted boiling water. Take care not to cook them completely. Refresh with cold water, drain and keep aside.

2.    Sprinkle white pepper pdr, salt and cornflour over the blanched veggies. Toss lightly to coat them with the dry ingredients.

3.    In a bowl, combine the ingredients for the Coating Slurry, add enough water to make slurry. It should be thick enough to just coat the veggies.

4.    Add the cauliflower and broccoli pieces into the slurry and coat them well. Deep fry the florets coated with the batter till the batter just sets around them. Drain on absorbent paper. Keep aside to cool down.

5.    In a smaller bowl add in the ingredients for the Sauce Mix and combine thoroughly. In another bowl, add in the cornflour and water to make thin slurry for the sauce. Keep them aside.

6.    Deep fry the once fried florets in very hot oil till they are crispy and golden. Drain on absorbent paper.

7.    Heat 2 tblsp of oil in another pan. Add in the garlic, fry briefly. Add in the shallots, capsicum a bit of the spring onions. Stir fry briefly. Add in the Sauce Mix. Bring it to a boil. Add in some of the cornflour slurry to thicken the sauce.

8.    Add water (or slurry) if needed to adjust the consistency. Bring to a boil. Add in the fried florets and quickly toss them in the sauce. Add ajinomoto and spring onion greens. Toss again.

9.    Serve immediately. Sprinkle more spring onion greens on top.

© Rinki’s Kitchen