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  • Manchurian:
  • 250 g cauliflower
  • 150 g baby corn
  • 100 g rice flour
  • 50 g corn starch
  • half teaspoon red chilli powder
  • oil for deep fry
  • Gravy:
  • 100 g cabbage
  • 100 g capsicum
  • 100 g onion
  • 3 green chilli
  • 1 chopped clove of garlic
  • 1 tablespoon soya sauce
  • 2 tablespoons chilli sauce
  • 1 tablespoon vinegar
  • 4 tablespoons tomato sauce
  • black pepper to taste
  • salt to taste
  • 100 g spring onion

Boil the cauliflower and baby corn for approx. 3 minutes, must not be completely cooked yet. Add the rice flour, corn starch and chilli powder and mix into a dough. Drop spoonful’s in hot oil and deep fry.

Chop the cabbage, capsicum, onion, chilli and garlic. Heat a little bit of oil and fry the chopped ingredients until brown. Add the sauces, vinegar, salt and black pepper. Warm water can be added if the mixture is too thick. Stir continuously whilst still cooking for approx. 5 minutes.

Mix the cauliflower and baby corn manchurian into the gravy and add spring onion.

Serve on a bed of rice.

Recipe and photo’s: Yogesh Yain Yogi

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