Skip to main content

Broccoli Manchurian

Image
By
Broccoli Manchurian


Usually it's during the holiday season -I tend to neglect my blog and take a break but this  time it was surprisingly other way round. I have being cooking a lot during the holidays yet due to the shifting and other issues I was not able to sit in front of my computer. I have tried few different dishes during my absent and it was a big hit among everyone. Let's get back to my recipe for the day guys.

 Tired of eating regular cauliflower manchurian? Just give a try to broccoli. An unique and delicious manchurian recipe for manchurian lovers.Though cauliflower manchurian is one of my absolute favourite appetizer of all time; I decided to give it a twist and make broccoli manchurian instead. Trust me it tasted just the same, maybe even better. I prefer the dry version n as it could be paired with fried rice. You can also make the sauce thinner and prepare gravy version as well. 

They are best served immediately so that it's still mildly crunchy yet starting to get soft from the sauce coated over the florets. This is how I like it. If you like it more soft then serve after few minutes. Oh!!!I just love this dry broccoli manchurian and I can eat the whole plate if left alone with it.

 Try out is take on this classic cauliflower based -chinese recipe with broccoli and I promise you that this is the broccoli recipe you were waiting for. A guaranteed dish which would be a crowed pleaser among your guests!!!!


Ingredients:
For the Broccoli Fritters:
1 large broccoli florets
1 cup corn starch
1/2 tbsp rice flour
salt and pepper to taste
1/2 cup all purpose flour
oil for frying

 For the Sauce:
1 red onion chopped
4 pods of garlic minced
1 tbsp freshly grated ginger
1/2tbsp tomato sauce
2 tbsp hot chili paste
1tbsp vinegar
fenced minced green bell pepper
chopped coriander and chive leaves

 Preparation Methods:
In a mixing bowl add the corn starch, rice flour and all purpose flour with enough water to form a smooth batter. Add salt and pepper accordingly.Heat medium wok and heat the oil. dip the broccoli florets into the batter and drop each float into to the oil- fry until crisp and drain on paper towel. In another wok heat some oil add the chopped red onion and sauce til soft and translucent. Then add in the minced garlic and ginger -saute for another 2 minutes. Finally add all the sauces and bring the mixture to boil. Once the sauce starts to thicken add the broccoli florets and mix well til each floret is well coated in the sauce. Stir in the chopped bell pepper and give quick mix. Remove for flame garnished with chopped chives and coriander leaves.



Labels:

Comments

Post a Comment

Popular posts from this blog

Seafood Delights With Nasi Lemak

By
Seafood Delights With Nasi Lemak Think you can’t cook Malaysian food? Too complicated? Wouldn’t know where to start? Think again! This spicy, tangy, vibrant cuisine is well within reach of your kitchen pantry Well the food bug hit me - I tend to cook up a storm not realizing that there’s too much food on the dining table.   Guess that’s what happened last Sunday as the climate wAs SG it’s peek freezing cold prevent me from going anywhere. As usual I’m the first one to up on weekends as my body used the routine. Sleepy I got out of my bed stomped into bathroom. After freshening up I made my way the kitchen and put up fresh coffee pot to brew. Ohh boy !!! As the aroma of the freshly brewed coffee filling the surrounding of the kitchen I felt energized. At moment the food bug struck me as I open my freezer. Variety of seafood were stacked up neatly labeled. Let’s see I got a whole promfet , prawns, a packet of king crabs and some anchovies. Aha seafood delights!!! Also fo
Post a Comment
Read more

Moong Dal Thosai

By
Moong Dal Thosai A Indian will always be a Indian no matter where they live. A typical breakfast in an Indian household varies depending on the region. Normally a breakfast plate includes roots, those or iddlies with different varieties of chutneys and sambar. The same applies to my household too. I just couldn’t help missing the Indian pancakes, our all-time favourite Dosa that was a joy to savour with piping hot Sambar and Chutney Especially a soothing combination of dal and rice used for making dosa called Moong Dal Dosa was our much-anticipated breakfast for the weekend.  Made of iddly rava and moong dal, soaked, ground and fermented, these dosas have a deliciously homely flavor and enticing crispness, which only fermented batter can bring about.  It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast !  water  its for breakfast , snack or dinner those is a
Post a Comment
Read more

Mushroom Soup

By
Mushroom Soup  There's nothing more satisfying than a bowl of soup at the comfort of our own pace. In this recent frigid weather there's no better way to warm up one's soul. On bowl of soup provides a good balance of carbohydrates, protein and fat as well as vitamins and minerals to keep s active all day. A very versatile food that can be fixed up with any ingredient at the comfortable of your kitchen. When the days grows short and the air is crisp we are normally inspired to step into the kitchen and get cooking. These long chilly nights are vastly making this creamy simple satisfying" Bowl Of Mushroom Soup". This is one of my favourite soups of all time. It is easy and the secret to this deep rich soup is a long slow caramelization on the key to unlock the deep earthy flavor of the mushroom. Using a lots of fresh mushroom shallots garlic and cream if available at time to satisfy my urge to have a bowl of soup. Just walk into the kitchen throw the ingredients tog
Post a Comment
Read more