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Ingredients (Measurement Conversion Calculator) Tomato Sauce - 2 teaspoons
Dry red chillies - 2
Ginger - 2 teaspoon, finely chopped
Cornflour - 3 Tablespoons
Soya Sauce - 3 to 4 teaspoons
Spring Onion - 1 bunch, finely chopped
Red chilli powder - 1/2 teaspoon
Water - 1 1/2 cups
Oil - 3 Tablespoons
Garlic - 2 teaspoon, finely chopped
Cauliflower - 1, medium
Flour - 1/2 cup
Milk - 1 Tablespoo
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. Add 1 1/2 cups of water and bring to boil. Add 1 Tablespoon cornflour to 1/2 cup water and dissolve well. Add the cornflour mix to the gravy slowly and stir continuously till it resumes boiling. Boil till the gravy becomes almost cooked. Add florettes, rest of soya sauce and tomato sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.
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Vegetarian dish, Served as main course
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