Monday, 13 July 2009

Chilli Gobi

Preperation time: 20 min | Cooking time: 45 min

The basic ingredients of this dish is of manchurian but I have indianised the recipe and christianed it as 'Chilli Gobi'

Ginger-garlic paste-1tsp
Chilli powder-1tsp
Corn flour-1tbsp
Refined flour (maida)-2tbsp
Besan (gram flour)-1tbsp
Salt to taste
Oil for frying

For the sauce
Chopped garlic-1tsp
Chopped ginger-1tsp
Chopped green chillies-1tsp
Chopped onions-2tbsp
Soya sauce-1tbsp
Tomato ketchup-1tsp
Red chilli sauce-1tsp
Spring onions or coriander leaves for garnishing
Salt to taste

Cut the cauliflower into small florets, wash well and drain the water. To this add ginger-garlic paste, chilli powder and salt and steam it for about 5 minutes. I usually cook it in the microwave for 5 minutes. Remove the water from it and add corn flour, maida & besan and mix well. Deep fry the cauliflower until golden brown and keep it aside. The excess water removed after steaming can be used for the sauce.

Heat oil in a pan add ginger, garlic and the onions and saute on a high flame for about 5 minutes. Add the sauces and cook until it is blend well. Now add the fried cauliflower and mix well. Garnish with chopped spring onions or coriander leaves. If you feel the cauliflower and the sauce is not mixed well, you may sprinkle a little bit of corn flour mixed with water.


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