tag:blogger.com,1999:blog-5785494637763770466.post2429627326581697261..comments2012-04-11T15:41:46.943+02:00Comments on The Part Time Scientist: Flowery delight: Cauliflower manchurian a.k.a Manjareeprasanna venkateshhttp://www.blogger.com/profile/12819789655335793826noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5785494637763770466.post-33514443133500391062010-08-19T09:51:31.652+02:002010-08-19T09:51:31.652+02:00Very interesting versionVery interesting versionShanthi Krishnakumarhttps://www.blogger.com/profile/06582441349117334600noreply@blogger.comtag:blogger.com,1999:blog-5785494637763770466.post-40980721457514407952010-08-16T05:37:44.196+02:002010-08-16T05:37:44.196+02:00Dei, you forgot something da...
though i refuse ca...Dei, you forgot something da...<br />though i refuse cauliflower in any form in hotels and party's, i used to make one alternate version at home , other than using cauliflower..( i think , i made gobi manchurian also !) using soya chunks, and with all these veges and sauce, i often prepared soya manchurian... saying it is good for health !!!!<br />sambal olek ?? any Indian substitution for that ??Lakshmihttps://www.blogger.com/profile/14157493934104854672noreply@blogger.comtag:blogger.com,1999:blog-5785494637763770466.post-28167413073958131992010-08-15T17:52:55.867+02:002010-08-15T17:52:55.867+02:00Wow.. GM is my favorite and my mom is also skeptic...Wow.. GM is my favorite and my mom is also skeptical about ordering it in restaurants. Pinto(green worm) is never allowed to be eaten. But would play with him ;) <br /><br />Anyways home made is the best and your version is perfect and yummy. I like the addition of chili vinegar. It would sure give a different flavor :)Nithyahttps://www.blogger.com/profile/13215196470618050058noreply@blogger.comtag:blogger.com,1999:blog-5785494637763770466.post-19348029472621727382010-08-15T17:49:37.100+02:002010-08-15T17:49:37.100+02:00Yay! Am happy that you have become a fan of Sambal...Yay! Am happy that you have become a fan of Sambal Olek! :P <br /><br />One secret of my style Gobi Manchurian preparation is that I fry finely chopped garlic until crisp and keep it aside and sprinkle over while serving. It gives a nice distinct flavor compared to adding it initially during when garlic gets coated with the sauce too :)Unknownhttps://www.blogger.com/profile/04922425749556570728noreply@blogger.comtag:blogger.com,1999:blog-5785494637763770466.post-47835913046214931152010-08-15T17:46:44.484+02:002010-08-15T17:46:44.484+02:00wonderful dudewonderful dudenaveenhttps://www.blogger.com/profile/07971735765558143999noreply@blogger.com