Wednesday 12 September 2012

CAULIFLOWER MANCHURIAN



INGREDIENTS
Cauliflower - 1
Turmeric powder - 1 / 2 Tsp
Onion - 1 ( chopped )
Green Chillies - 3 ( chopped )
Coriander Leaves - 1 / 4 cup ( chopped )
Red Chilli powder  -2 Tsps
Ginger Garlic Paste - 1 Tbsp
Soya sauce - 1 Tbsp
Red Chilli Sauce - 1 Tbsp
Tomato Sauce - 3 Tbsps
Salt - to taste
Oil - as required





FOR BATTER
INGREDIENTS
Cornflour - 1 / 4 cup
Maida - 1 / 2 cup
Ginger Garlic paste - 1 Tbsp
Red Chilli powder - 1 Tsp
Salt - to taste






METHOD
1. Break the cauliflower into medium sized florets.
2. Boil water in a pan and add turmeric powder.
3. Toss the florets into the pan cover and cook for 2 minutes.
4. Drain the water and set the 3 / 4 th cooked florets aside.
5. Make a fairly thin batter using the ingredients for batter
    with water.
6. Heat oil in a pan to fry the florets.
7. Dip the florets in the batter and deep fry.
8. Place fried florets in a tissue paper to drain excess oil.
9. Heat 3 Tbsps oil in a pan and add the chopped onion
    and green chillies.
10. When the onion turns pinkish , add the ginger garlic paste
       and saute for 2 minutes.
11. Now add the chilli powder , pepper powder and salt to taste.
12. Add the remaining batter with 1 / 4 cup water
      to this and let it thicken slightly.
13. Toss in the fried florets and stir once.
14. Add all the sauces and mix.
15. Serve hot garnished with chopped coriander leaves.

NOTE
The amount of sauce used can be adjusted according to taste.
The gravy part can be omitted for a dry manchurian.


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