Thursday, 30 March 2017
CAULIFLOWER MANCHURIAN WITH GRAVY
Cauliflower -1 medium, about 20-25 florets
Capsicum - 1 small, cubed
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 tsp + 1 tbsps
Vinegar - 1 tbsp
Onion - 1/2, chopped
Spring onion - 3 with greens, finely chopped
Salt - to taste
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 and capsicum, 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.