Monday, June 25, 2007

Broccoli Manchurian

Chinese food made the Desi way has its own taste and charm. It leaves you fulfilled, happy and makes you come for more. In India small Chinese thelas is a very common site. They serve yummy food and very light on the pocket. Ask any single staying in pune/mumbai/banglore who end up eating at least once a week at these small stalls. This is a great Indo-chinese fusion cuisine. Its not gourmet food but defineetly some lip-smacking food.
I wasn't a big fan of Chinese food till i arrived in Pune and started staying on my own. With mom not around to cook some good food i would rely on the Chinese bhaiya for food. I remember packing food for me n my roomies from Chaturshringi, SB road Pune. They serve great schezwan Rice. I also like Chicken Manchow soup, Hakka Noodles and Gobi Manchurian. I also like Chinese bhel. This will be featured very soon here.
I have made Gobi Manchurian many many times and it never gets boring. I can eat it every week; It can be eaten as dry appetizer or with gravy. It was raining very heavily so i Thought of making Gobi manchurian with Schezwan noodles. when i opened by fridge i was disappointed to see that there wasn't any cauliflower. But then i saw broccoli and in an instant i knew what i would do. I would make Broccoli Manchurian. Manchurian is basically meat or vegetable balls deep fried with corn - all purpose flour. These crunchy balls are covered with sauce made of soy-tomato-chillies. the out come id ...............yummmy!! If you want some gravy than just add lots of water and some corn flour. I followed the same recipe like gobi Manchurian except for Gobi( cauliflower) was replaced with broccoli.
We will first make deep-fried broccoli. Cut broccoli in small florets. Make a thick paste as follows.

1 Tbl Spn Corn flour
1 Tbl Spn all purpose flour
1/2 tbl spn ginger-garlic paste
salt as per tstae

Method. Mix all the above ingredients into a thick paste. All the broccoli florets. Cover them all over with the batter and deep fry them.

For the sauce:
1 tbl Spn soy Sauce
1 tbl Spn tomato ketchup
1/4 tbl spn chili sauce
a litlle vinegar

Method: Mix all the above ingredients. The sauce is ready.

For the Gravy you need a spoonful of corn flour mixed into a very smooth, thin paste.

Now comes the finale of this dish.

Heat a wok. Add a few drops of oil, add chopped onions. Its best if you add spring onions. I didn't have any so i have used white onions. Julienne and saute them. Add chopped capsicum. saute for a few more minutes. Add sauce, broccoli and water. let it boil for 5 mins. Simmer and add corn-flour paste. This thickens the gravy. Add salt as per taste.
Broccoli is much more crunchier and doesn't get soggy as fast as cauliflower. I loved this broccoli manchurian. i hope you like it too.


Anuya said...

wow... I definitely have to try this since I love manchurian so much and brocolli better than cauliflower .. thanks!

Gauri said...

hey Pooj, u know i love brocolli but didnt know that i cud get something like this from it.........i have to try this!!!!!!!!!!!!!!1
well done gal

Gauri said...

Hey Pooj, fnatastic receipe gal, i must try it

Pooja V said...

Hi Anuya,
Let me know if you like this recipe.

Hi gauri,
Broccoli is a better bet than cauliflower. Let me knw how it turns out babe.

Shella said...

Hey this is new. Have heard of gobhi manchurian, but have to try this.

Pooja V said...

Hi shella: This is just as delicious as GM.