Scotland for Visitors

  

Home

 History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Indian Recipe and Meal Ideas
Indian Food and Meal Ideas
Gobi Manchurian

A manchurian recipe made from cauliflower. A perfect blend of Indian and Chinese flavour.
For US to UK equivalents see this rough guide

Recipe Ingredients:

  • 1 small Cauliflower, cut into flowerets
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp green chilli paste
  • 1/2 bunch coriander leaves, chopped finely
  • A pinch of saffron (or red coloring), dissolved in milk
  • 2-3 green onions (scallions), chopped finely (If you cannot
  • find green onions, you can substitute with white,
  • ordinary onions)
  • 1 1/2 teaspoon of garlic, chopped
  • 2 tsp soya sauce
  • 1 1/2 tablespoon of cornflour , dissolved in water
  • 1 tablespoon chapati atta(wheat flour)
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • 1/2 cup of cornflour
  • Juice of 1/2 lemon
  • Salt to taste
  • Oil for deep frying the cauliflower
  • 2 tablespoon oil for sauce



Method:


In a large bowl,combine the chapati atta , rice flour,
1/2 cup cornflour,baking powder, salt, soy sauce,
1 tablespoon garlic/ginger paste, 1 tsp chilli powder,
turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of
thin batter.
Dip the cauliflower flowerets in this batter and
deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes
add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped
onions and fry only till they start becoming
translucent.
Now add the chopped garlic and green chilli paste
and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water
paste and the red coloring.
The mixture will start to thicken......keep on stirring
on low heat and when the mixture turns thick enough,
add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the
fried caulilower.
If you desire, you can add the cauliflower when the
mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...


As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.