Dry Gobi Manchurian

Bidding good bye to cauliflower with this Indo-chinese dish - Dry Gobi Manchurian. Cauliflower florets are dipped in a batter made from cornflour and all purpose flour, then deep-fried and finally sauteed with spring onions, capcicums and sauces.

Dry Gobi Manchurian

Amit Pattnaik

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Welcome To My Food Blog

Hello visitor! I'm glad to have you on my food blog. Here I share my culinary experiences with the outside world. This blog contains a medley of flavours resulting from my kitchen experiments and my observations.

You may unhesitatingly go through the posts if you feel like. And if you have anything to say about any particular dish, please feel free to leave a comment; I would love to know your thoughts and opinion.

I will be more than happy if any of my food posts can bring a smile to your face or makes you feel that it's worth a read. I hope you have a good reading time here. Thank you for stopping by. Have a great day!

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