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Ingredients (Measurement Conversion Calculator) Dry red chillies - 2
Spring Onion - 1 bunch, finely chopped
Cauliflower - 1, medium
Water - 1 1/2 cups
Soya Sauce - 3 to 4 teaspoons
Flour - 1/2 cup
Tomato Sauce - 2 teaspoons
Ginger - 2 teaspoon, finely chopped
Garlic - 2 teaspoon, finely chopped
Milk - 1 Tablespoo
Red chilli powder - 1/2 teaspoon
Oil - 3 Tablespoons
Cornflour - 3 Tablespoons
Directions
Take out big florets from the cauliflower. Boil the florettes for 3-4 minutes in plenty of water with milk added to it. Drain the water and pat dry with kitchen towel. Make a thin batter of flour and corn flour. Add 1/2 teaspoon of each of ginger, garlic, red chilli powder and salt to taste. Add 2 teaspoons of soya sauce and a little water to make it semi-thick. Heat oil in a frying pan. Dip the florettes in the batter one by one and fry them. Drain excess oil using kitchen towel. Add the rest of ginger, garlic and dry red chilli to the oil in the pan and fry for a minute. Add the spring onions and salt. Sprinkle 1 teaspoon corn flour and stir-fry the vegetables for 2 minutes. Serve hot with suitable dips or sauce or chutney.
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Vegetarian dish, Served as main course
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