| Ingredients
(Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into
big florettes)
1/4 cup: Plain flour
3 tsp: Cornflour
1 small bunch: Spring onion (finely chopped)
2 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/4 tsp: Red chilli powder
2 no: Red chillies (dry)
1 tsp: Milk
3 tsp: Oil
1-1/2 cup: Water |
|
Method
:
Boil
the florettes for 3-4 minutes in plenty of water, to which
a tsp. of milk has been added. Drain and pat dry on a clean
cloth.
Make thin batter out of flour and 2 tsp cornflour, adding
1/4 tsp. each of ginger and garlic and red chilli powder
and salt to taste.
Dip the florettes in the batter one by one and deep fry
in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed
red chilli and fry for a minute. Add the salt and spring
onions. Stir fry for a minute. Add 1-1/2 cups water and
bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and
dissolve well. Gradually add to the gravy and stir continuously
till it resumes boiling. Boil till the gravy becomes transparent.
Add florettes and soya sauce. Boil for two more minutes
and remove.
Serve hot with noodles or rice.
