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An Indo-chinese cauliflower dish.
Published On: 27 Jan 2009
English: Cauli Flower
tamil: Cauliflower / Kovippu / Pookosu
telugu: Cauliflower / Gobi Puvvu
hindi: Phulgopi / Pattagobi
Bengali: Phool Kopi / Fulkopi
Gujarati: Koli Flower / Foolkobi
Konkani: Cauli Flower / Pulla Kosu
Marathi: Phool Gobi
for more details, click the name of the ingredient
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
Wash and clean the Cauliflower, cut into small florets.
Mix together All purpose flour, corn flour, yogurt, chilli powder, coriander powder, garam masala, salt, a teaspoon each of soy sauce, green chilli sauce and tomato sauce.
Make this into thick paste adding water. Make sure to add water slowly as we need a thick paste consistency.
Add the cauliflower to this and mix well until all the florets gets coated well with the paste. Leave aside for 10 minutes.
Meanwhile heat oil in a pan for deep frying the florets.
Deep fry florets until light brown color and drain excess oil in a paper towel.
Heat oil in another pan or wok and add the finely chopped onions, ginger-garlic paste, green chillies, Green peppers, carrots and salt.
Cook until the onions are transparent.
Add all the sauce. Also mix a tsp of corn flour with 1/4 cup water and add, lower the heat to low.
Once this starts boiling add the fried florets and mix gently.
Switch off the heat and garnish the Manchurian with coriander leaves and green onions.
I found the recipe quite easy to cook and tasty, hence strongly recommendable.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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