Topic started by Pearl Subramanian (@ 195.94.1.122) on Mon Jul 14 09:17:38 .
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Cauliflower Manchurian
1 Cauliflower - broken into florets - put the florets in warm water cover & leave for 10 mins remove wash, drain & keep aside
Batter:
pinch of Ajinomoto
1/2 cup refined flour
1/4 cup cornflour
1 Egg
Lime Juice - 1tbspn
Worceshire Sauce 1 tspn
1 tspn Sugar
1 teaspoon chili powder
a pinch of orange food colour powder(kesari pwd)
salt to taste
water as needed
oil for deep frying
Sauce:
2 tablespoons oil
1 med.size Onion finely sliced
2 tablespoons finely chopped spring onion
2 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1 tbspn. Tomato Ketchup
1/4 teaspoon white pepper pwd
2 tablespoons soy sauce
1/2 teaspoon sugar
pinch of Ajinomoto
Kesari powder - orange col - a big pinch
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash & drain the Cauliflower florets, Combine all the ingredients mentioned under batter & prepare a thick coating batter, mix the Cauliflower pieces to that they are well coated - leave to stand for 5-10 mins. Heat the oil in a deep frying pan & fry the cauliflower pces - remove & drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the minced onions, spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, Tomato sauce. soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
For Garnish:
Chopped Onion Leeks – 2-3 tbspns
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