Thursday, 30 March 2017

CAULIFLOWER MANCHURIAN WITH GRAVY

CAULIFLOWER MANCHURIAN

WHAT YOU NEED:

Cauliflower -1 medium, about 20-25 florets

Maida - 1 cup

Corn flour - 1 tbsp + 1 tbsp

Ginger - 4tsp , finely chopped

Garlic - 4 tsp, finely chopped

Red chilli powder - 1/2 tsp

Green chilli - 2, chopped

Tomato sauce - 2 tsp

Soya sauce - 1 + 1 tsps

Vinegar - 1 tsp

Onion - 1/2, chopped

Spring onion - 3 with greens, finely chopped

Salt - to taste

GOBI MANCHURIAN


HOW TO MAKE:

Soak florets in salt water for at least 15 minutes, drain and keep aside.

Now in a mixing bowl, add maida, 1 tbsp cornflour, salt, 2 tsp each ginger and garlic, red chilli 
powder, soya sauce and mix well adding little water to make a very thick batter.

Then dip cauliflower florets in the batter and deep fry them on a medium heat. Keep fried florets aside.

Now mix 1 tbsp cornflour in a cup of water in a small bowl.

Heat 1 tbsp oil in kadahi.

When hot add chopped ginger garlic and chopped green chilli, fry till aroma comes. Then add chopped onion, fry till translucent.

Now add spring onion,fry again for a minute.

Add 1 tsp soya sauce, tomato sauce, vinegar and salt. Mix well.

Then add cornflour mix, stir well till it gets shiny and thick. If it is too thick add half cup water, to get the gravy, stir well.

Finally add fried florets, stir and cook for few minutes more.

Garnish with spring onions greens over it.

Serve Cauliflower Manchurian along with chappati/ phulkas/ rotis.

No comments:

There was an error in this gadget