Cauliflower florets banched in salted water 1/2 lb
Corn flour (corn starch) 1/4 cup
All purpose flour (Maida) 2 heaping tablespoon
Dark Soya sauce a few dashes
pepper powder
salt
chilly powder (optional)
For the sauce:
Tomato ketchup (Indian brands maggi/ kisans works better than american brands like heinz)Garlic fine chopped 1/2 tablespoon
Onion fine chopped 1/2 tablespoon
Green chillies fine chopped 1/2 table spoon
Soy sauce a few dashes
Salt
Coriander (Cilantro)
Salt
Oil
Method
Mix corn starch, maida, salt pepper and soy sauce. Make a thick batter with enough water. The batter should resemble the Bajji batter. Dip the cauliflower florets in the batter and deep fry it till golden brown. (If you desire a rich golden brown color mix in a couple of teaspoons of kashmiri chilly powder in the batter) Set aside.
To prepare the sauce, heat oil in a pan. Saute garlic onions and green chillies on very high heat till fragrant. (It should smell like Chinese food stalls!!!!) mix in the tomato ketchup, chilly sauce and the soy sauce. Adjust salt and the heat. Stir in the chopped corinader. Keep stirring constantly. Once the sauce is all combined, toss the fried cauliflower florets and make sure it is all evenly coated. remove from heat and serve hot...Enjoy
P.S: A recipes call for ajinomoto or MSG. I have used it before and found that taste does not alter significantly if it is omitted given its adverse impact on our health. It should be remembered that MSG is just a flavor enhancer and has no taste of its own. Since we cook on small scale it is better to do without it altogether.
2 comments:
Wonderful! I had a this dish at a restaurant in Los Angeles and fell in love, but haven't found it since. I need to make this soon. I've been craving it for months!
Hope you make it soon Lyra... i promise its gonna be a gastronomical experience!
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