Ingredients
PrecookCauliflower
Turmeric - 1/4 tsp
Salt - 1/2 tsp
Marinade
Ginger Garlic paste - 1 tbsp
Red chili powder - 1/4 tsp
Corn flour - 1 tbsp
Batter
Maida flour - 1/2 cup
Rice flour - 1/4 cup
Corn flour - 1/4 cup
Soy sauce - 1 tsp
Red chili powder - 1/2 tsp
Pepper - 1/4 tsp
Salt
Water
Sauce
Ginger - 1 inch (minced)
Garlic - 6-8 (minced)
Green chilies - 3-4 (minced)
Onion - 1 (finely chopped)
Capsicum - 1 (finely chopped)
Celery - 1 stick (finely chopped)
Red chili powder - 1/2 tsp
Pepper powder - 1/2 tsp
cumin powder - 1/2 tsp
Ketchup - 1/4 cup
Soy sauce - 2 tbsp
Distilled Vinegar - 1 tsp
Corn flour - 2 tbsp in 1/4 cup water
Spring onions - 1/4 cup
Salt
Prep method
- Boil water with salt and turmeric. Add florets and cook for 3 mins. Drain water and run cold water to stop cooking
- Add ginger garlic paste, chili powder and marinate for 30 mins or so
- Make sauce
- Mix florets with batter
- Fry in oil until golden brown. Alternatively, cook until light brown at medium heat and fry again until golden brown for extra crispy at medium-high heat
- Mix with sauce and serve immediately
Sauce prep method
- Heat oil in a pan.
- Add green chillies ginger and garlic.
- Saute the onions until lightly cooked. Add celery & capsicum
- Add powders and saute for 1-2 min
- Add Soy, Ketchup and Vinegar. Cook to boil
- Add corn flour mix. Cook until sauce thickens
- Remove from fire and add spring onions
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