Charishma's Cauliflower Manchurian
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This is one of my well prepared Chinese dishes best served with Veg Fried Rice. Enjoy!
- Ready In:
- 1hr
- Serves:
- Units:
2
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ingredients
- 1 medium cauliflower, washed and chopped into big florettes
- 1 small bunch spring onion, washed and finely chopped
- 2 teaspoons ginger, peeled, washed and finely chopped
- 1 teaspoon garlic, peeled, washed and finely chopped
- 1⁄4 cup plain flour
- 3 tablespoons cornflour
- 1⁄4 teaspoon red chili powder
- 2 red chilies, dry
- 3 tablespoons cooking oil
- 1 1⁄2 cups water
- 1 tablespoon milk
- salt
directions
- Add milk to water in a pot and mix well.
- Add the cauliflower florettes to the pot and boil for 3-4 minutes.
- Remove from pot, drain and pat dry on a clean cloth.
- In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder.
- Dip the florettes in the batter, one by one.
- Heat oil in a wok.
- Deep fry the cauliflower florettes in hot oil.
- Drain on clean kitchen paper towels and keep aside.
- Pour the remaining oil in a pot.
- Add the ginger, garlic and crushed red chilli. Stir-fry for a minute.
- Add salt to taste and spring onions. Stir-fry for a minute.
- Stir in 1 1/2 cups water and bring to a boil.
- In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well.
- Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.
- Boil till the gravy becomes transparent.
- Add the cornflour florettes and soya sauce to taste.
- Boil for 2 more minutes.
- Remove from heat.
- Serve hot with Veg noodles or Veg fried rice.
- Enjoy!
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RECIPE MADE WITH LOVE BY
@Charishma_Ramchanda
Contributor
@Charishma_Ramchanda
Contributor
"This is one of my well prepared Chinese dishes best served with Veg Fried Rice. Enjoy!"
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