Monday, February 9
Its had been a long time since i made this, though i love it a lot and used to make them quite often when i was back in banglore. Do you know why??, Its because nowadays i'm so obssesd by eating healthy and low oil, or NO oil, that deep frying cauliflower for this reipe, made me aviod it. But then i felt, 'enough of this'. Most of the recipes that tickels ours (atleast mine) taste buds are not so healthy. And then i made them as evening snack,(Yep not as a side dish,which i usually do) and ate a heartful, and then went for a small walk. (going healthy ..)
So here, mine another Indo-Chinese, recipe, apart from the very popular Chilly Paneer.
1 medium sized cauliflower, cut into florets
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic paste
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
Salt to taste
Oil for deep frying
1/2 capsicum sliced
1 onion sliced
1 1/2 tbsps garlic chopped
1/2 tbsp ginger chopped finely
3 4 green chillis slit into 2
1 tbsp oil
2 tbsp soya sauce
1 tbsp chilli sauce
1 tsps vinegar
2 tbsps tomato sauce
1 tsp black pepper powder
salt to taste
1 tbsp finely chopped coriander leaves n spring onions
Put the cauliflower florets in hot water for about 5 minutes, drain. Mix all the ingredients for marinade with cauliflower and set aside for 2 hours. If you are in hurry can skip the marinade .
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the marinade into the hot oil. Do not crowd the vessel. Reduce flame to medium and fry till the done i.e, it turns golden brown.
Remove onto absorbent paper and keep aside.
Before and after frying..
Next, heat oil in a large wok, add the chopped garlic and stir fry for a few seconds. Add green chillis and ginger and then add onions. Stir fry .
Then add the sliced capsicum and stir fry for another 3-4 mts. They should retain their crunch.(I have over done this)
Next add all the sauces and cook for about 2 mts.
Add pepper powder and salt to taste.
And lastly add the deep fried gobhi and toss on high flame for 1-2 mts. Turn off heat.
Garnish with the chopped spring onion greens and coriander leaves.
If you want to make gravy one, before adding Cauliflower;
Add 2 cups water into it, and then add 1 tbsp cornflour dissolved in cold water. And just before serving add the fried cauliflower into this gravy.
Sending this to JFI: Cauliflower started by Indira
Along with, Cauliflower bhaji.