Wednesday, 7 August 2013

Cauliflower Manchurian ( Dry )



Ingredients:
For deep fry:

  • Cauliflower florets - 2 cups ( my cup measures 240 ml )
  • Maida flour - 3 tblspn
  • Corn flour - 2 tblpsn
  • Rice flour - 1 tblspn
  • Ginger garlic paste - 1 tspn
  • Kashmiri chilli or ordinary chilli powder - 1 tspn
  • Salt - to taste
  • Water - as required
  • Oil - for deep fry

For masala:

  • Oil - 1 tblspn
  • Ginger finely chopped - 1/2 tspn
  • Garlic finely chopped - 1 tspn
  • Green chilli chopped - 1/2 tspn
  • Onion finely chopped  - 1 medium size
  • Soya sauce - 2 tspn
  • Green chilli sauce - 1 tspn ( optional )
  • Tomato sauce - 2 tspn
  • Tomato chilli sauce - 1 tspn ( optional )
  • Capsicum 3 colours - 1/4 cup ( all together )
  • Salt - to taste
  • Spring onion - for garnishing 

Method:

  • Cut the caulifower as separate floret and dip in hot water ( put all the floret in hot water along with small quantity of salt and take it with in few seconds ) and keep it aside to dry
  • In a bowl add maida, corn, rice flour, ginger garlic paste, chilli powder, salt and mix well
  • Add water slowly and bring it to dosai flour consistency, put all the floret in batter mix them well till all the florets covered with the  batter
  • Heat oil in a kadai for deep fry , don't fry them all together , fry them in  batches and keep it aside
  • Heat 1 tblspn of oil in a kadai,( if want add 1/2 tspn of sugar ) add ginger, garlic green chilli, onion and saute it till onion turns golden brown'tNow add chopped tri colour capsicum saute for few seconds, it should be cripsy
  • Add soya sauce, tomato sauce, green chilli sauce or tomato chilli sauce and mix well
  • After few seconds add gried cauliflower  mix well check for salt 
  • Keep in  high flame for few mins by constant stirring 
  • Serve tasty cauliflower dry manchurian with spring onion garnish
  • If need more spicy add pepper powder also


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