Wednesday, January 12, 2011

Cauliflower Manchurian

Cauliflower: 1 small
Capsicum: 1 big
Onion: 2 medium
Green chilli: 1-2 nos
Ginger: 1 tbsp
Garlic: 1 1/2 tbsp
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Paprika powder: 1/2 tbsp
Vegetable stock: 1 cup
Soya sauce: 1/2 tbsp
Tomato sauce: 1 tbsp
Hot sauce: 1 tsp
Chilli sauce: 1 tsp
Salt:to taste
Water: 1/2 cup

For the Batter:
Al purpose flour/Maida: 2 tbsp
Cornflour: 1 tbsp
Pepper powder: 1/2 tbsp
Chilli powder: 1/4 tbsp
Water: 1 tbsp

To Fry Cauliflower:
Clean and cut cauliflower into medium pieces. Heat water in a deep bottom pan, add turmeric powder, dip cauliflower for 5 minutes. Remove from water and keep aside. Combine al purpose flour, cornflour, pepper powder, chilli powder with water . Apply this batter on the cauliflower and keep aside for 10 minutes . Heat oil in a pan fry cauliflower till golden color. Remove from oil and put it in a kitchen towel to drain the excess oil. in the same oil fry capsicum, remove from oil and keep aside.

For Curry:
In the same pan, fry ginger and garlic till golden color. Add onion and green chilli, fry till the raw smell goes. Add soya sauce, tomato sauce, chilli sauce and hot sauce, saute well. Then add pepper powder and paprika powder, saute for 2-3 minues. Pour 1/2 cup water, allow it to boil, add fried cauliflower and capsicum to this. Saute well. Cover and cook for 1 minute. Add vegetable stock. stir well. Cook for 2 minutes or till the gravy turns thick. Remove from fire. Serve hot.