Recipes - Cauliflower Manchurian
- Pamela Saldanha
- Mangalore/Al-Ain
Ingredients:
20-25 nos. florets of cauliflower(med)
A pinch of ajinomoto
Oil for deep frying
For the Batter:
½ cup Plain flour
¼ cup Cornflour
¼ tsp. chilli powder
1 ½ tsp. ginger+Garlic paste
¼ cube chicken stock
A little water
Colour (optional)
For the Sauce:
2 tbsp. Oil
2 tbsp. finely chopped spring onion
1 tbsp. finely chopped garlic
1 tbsp. finely chopped ginger
½ tbsp. finely chopped green chilies
1 big finely chopped onion
¼ tsp. white pepper
3 tbsp. soya sauce
¼ tsp. sugar
¼ cube chicken stock
Cornflower mixed with water-1tbl.sp.mixed with ¼ cup water
1 cup vegetable stock
1 tsp. seasoning
Method:
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Mix the cauliflower florets and keep for 15 mts. Heat the oil in a frying pan. Deep fry the cauliflower. Drain when golden brown . Set aside. Heat 2 tbsp. of oil in a pan. Add the onions, spring onions, ginger, garlic and green chillies. Fry 1minute. Add the stock, pepper, soya sauce, seasoning, chicken stock, sugar. Simmer uncovered for 1-2mts. Add the cornflour mixed with water and stir continuously so that the sauce becomes thick. Add the fried cauliflower florets just before serving. Garnish with spring onions top.
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