Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Medium | Cauliflower (Phool Gobhi) | Separate the florets |
| 1/2 | Teacup | Flour, Maida - (Refined) |
For the batter For the batter For the batter |
| 1/4 | Teacup | Corn Flour | For the batter |
| 1/4 | Teacup | Chilly Powder, Red | For the batter |
| As Required | Salt | For the batter | |
| 2 | Tablespoon | Spring Onion Bulbs | For the sauce finely chopped |
| 1 | Tablespoon | Garlic (Lason, Losun) | For the sauce finely chopped |
| 1 | Tablespoon | Ginger (Adhrak) | For the sauce finely chopped |
| 1 | Tablespoon | Chillies Green | For the sauce finely chopped |
| 1/4 | Tablespoon | Pepper Powder - White | For the sauce |
| 2 | Tablespoon | Soya Sauce | For the sauce |
| 1/4 | Teaspoon | Sugar, Table | For the sauce |
| 1 | Tablespoon | Corn Flour | For the sauce - mix with 1/4 cup water |
| 1 | Teacup | Vegetable Brown Stock | For the sauce |
| As Required | Salt | For the sauce | |
| 2 | Tablespoon | Cooking Oil | For the sauce |
| As Required | Cooking Oil | For deep frying |
Method
Cauliflower served in Manchurian sauce
Prepare cauliflower florets.
1.Wash the cauliflower, separate the florets, sprinkle a little salt and set aside for 5 minutes.
Prepare the batter:
1. Combine all the ingredients beat well and prepare a thick coating batter.
2.Heat the oil in a frying pan. Dip the cauliflower' florets one by one in the batter and deep fry. Drain when golden brown and keep aside.
Prepare the sauce:
1. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute.
2. Add the stock, pepper, Soya sauce, sugar, and salt. Simmer uncovered for 1 minute.
3. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Now add the fried cauliflower just before serving.
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