What is your favorite cold day food? Soup? Mirchi Bajji and Chaai? Cord Cobb/Corn Fritters? Pakora? Bonda? French Fries? Samosa? Somehow we all think fried when it’s cold, no? Apparently, they get along well. I think Manchurian when it’s freezing cold outside. I stock my fridge with Manchurian essentials a week before I know it’s gonna touch 5 degrees outside. #ManaicPreparationForIndoChineseGoodness, lol!
Manchurian is another fortunate result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century.
The Magic number of Manchurian is “two”. Two here stands for the two-stage preparation process and the two variants of Manchurian preparation (dry and gravy). In the two-stage preparation process, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce. And as for the dry and gravy variants, they are both prepared by using common ingredients like cauliflower/other veggies for veg manchurian, corn flour, maida flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion. Some recipes call for use of Monosodium gluatamate(MSG) to increase the taste profile – I skip adding this for health reasons. Load up on these in-case you don’t have them at home!
Similar to many popular Indian Food varieties, Manchurian recipe has innumerable variants. Some popular names from the Restaurant menus being- Gobi Manchurian, Veg Manchurian, Baby Corn Manchurian, Paneer Manchurian, Cabbage Manchurian, Soya Manchurian, etc to name a few. As I’m typing, a new variation is being invented.. Given the constraint of space and time, I’m going to feed you with the foodie favorites in this blog post.