Ingredients(4 servings):
For batter
- All purpose flour, enough to coat florets
- Cornflour powder, 1 tbsp
- Blackpepper powder, 2 tsp
- Cauliflowers, 1 medium size, florets seperated into medium sizes
- Onion, 1 sliced
- Garlic, 3 cloves, neatly chopped
- Ginger, 1/2", neatly chopped
- Spring onions, chopped, 2 tbsp
- Green chillies, 3, chopped+ more as per your preference
- Cornflour powder, 1 tbsp
- Chili sauce, 1 and 1/2 tbsp
- Soy sauce, 1 tbsp
- Black pepper powder, 2 tsp
- Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
- Salt to taste, sugar, 1 tsp, to balance the acidity
Methods:
Preparing florets:
Preparing florets:
- In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.
- Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.
Preparing the gravy
- Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
- In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
- Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
- In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame.
- Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
- In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
- Transfer to serving bowl and garnish with chopped green chilies celery.
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