It turned out so good and i served it with vegetable cashew pulao and it was divine. I have already shared gobimanchurian dry in my blog and i have been waiting so long to share this gravy version, finally i made it few weeks back
is complete when these crispy florets are mixed with a Manchurian sauce (Sweet sour & spicy sauce). cauliflower florets coated with corn flour/all-purpose flour & deep fried
Garnish with sliced green onions and sesame seeds. Veg Manchurian is a popular Indo-Chineserecipe that has a healthy mix of vegetables, deep fried (healthier alternatives in the my Take section) and dunked into a Cantonese sauce
Secondly in restaurants they add too much food color and MSG (ajinomoto) for taste but the recipe I am sharing with you today does not have any artificial color or additives
This crispy and delicious starter can be served along with any fried rice. Gobimanchurian dry,cauliflower manchuriandry,manchurianrecipes,Indo chinese recipes,Indian starter,Appetizer,North Indian recipes,Cauliflowerrecipes,Drymanchurianrecipes
) For this recipe of Gobi Musallam I have used an array of whole spices which I first roasted with little oil before grinding them with other ingredients for the rich and creamy gravy base
One is a dry version and another with a thick gravy. A country with quite a number of Vegetarian foodies came along the demand for such recipeswith a twist
But here in USA, I long for these Indo-Chinese dishes so created this gravy over a potluck dinner & served it with Noodles & Veg-Fried rice (coming soon)
I have frozen the battered cauliflower a few hours in advance as I felt that the air fryer would become messy with the batter dripping everywhere and I was rewarded with the perfectly done dumplings
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