Medium Gobi/Cauliflower-cut into floretsFor the batter,½ cup Cornflour(the surprise ing :))½ cup Maida/All purpose flour2 tsps of Ginger + Garlic-crushed3 small onions/shallots-crushedA tsp Red chilly powderSalt-to tasteOil- to deep fryFinal Mix up;2 tbsp-OilA tbsp of Ginger + Garlic-juliennedA Capsicum(green or red)-cut into ½ inch squaresA Big Onion- cut into ½ inch squares2 tbsp-Soy sauce2 tbsp-Green chilly sauceA tsp red chilly powderSalt-to tasteSpring onions-to garnish
Method:
1. Wash the cauliflower florets and boil them for a couple of minutes in salted water(should be just 1/4th cooked and not over cooked).Drain and keep aside.
2. Mix cornflour, maida, crushed ginger garlic, small onions ,chilly powder and salt with warm water to make a thick batter.
3. Dip Cauliflower florets into this batter and deep fry them until golden brown. Set aside.
4. Now for the mixing up part ; in a broad and wide wok, heat 2tbsp oil and sauté the sliced ginger-garlic, onion and capsicum in that order and saute for a couple of minute.The onions and capsicum should retain its crispiness and do not let them turn brown.They need to be just translucent.
5. Now add the red chilly powder, soy and chilly sauces in high flame and mix continuously for a few seconds.
6. Add ½ cup of water to this and fried and cooled gobi chunks.
7. Sauté again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi
Method:
1. Wash the cauliflower florets and boil them for a couple of minutes in salted water(should be just 1/4th cooked and not over cooked).Drain and keep aside.
2. Mix cornflour, maida, crushed ginger garlic, small onions ,chilly powder and salt with warm water to make a thick batter.
3. Dip Cauliflower florets into this batter and deep fry them until golden brown. Set aside.
4. Now for the mixing up part ; in a broad and wide wok, heat 2tbsp oil and sauté the sliced ginger-garlic, onion and capsicum in that order and saute for a couple of minute.The onions and capsicum should retain its crispiness and do not let them turn brown.They need to be just translucent.
5. Now add the red chilly powder, soy and chilly sauces in high flame and mix continuously for a few seconds.
6. Add ½ cup of water to this and fried and cooled gobi chunks.
7. Sauté again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi
dry/ saucy consistency has reached. Let the pieces be 'a li'l crisp' and not soggy at this stage.
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