Dry cauliflower chilli fry recipe
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Showing posts with label Cauliflower Recipes. Show all posts
Showing posts with label Cauliflower Recipes. Show all posts
Thursday, July 7
Monday, April 19
Chilli Gobi / Cauliflower Recipe
Ingredients needed for Chilli Gobi
1 small cauliflower shredded into flowerettes
3/4 cup maida
3/4 cup cornflour
water as needed (about 3/4 cup)
Salt to taste
a pinch Baking soda ( optional )
1 white of egg
For the Chilli Sauce
2 tbsps oil
1/2 cup onions finely chopped
1 tsp chopped ginger
1 tsp chilli flakes
1 tsp chilli powder
1/4 cup chopped capsicum
1 tsp maida
2 tbsps tomato sauce
1 cup water
1 tsp vinegar
salt to taste
1 tsp sugar
3 tbsp celery chopped nicely
1 tsp soya sauce
How to prepare cauliflower for the dish
First shred the flowerettes, and wash well. Parboil them in boiling water for a minute or two. Drain them and wash in cold water.
Prepare the batter with maida, refined flour, salt for the batter, soda ( if you are adding ) and then add the well beaten white of the egg. Mix the egg gradually into the batter.
Dip the flowerettes in the batter and deep fry in oil. Drain and keep aside on a kitchen towel.
How to prepare the sauce for the Chilli Gobi Recipe
Remove the extra oil from the fry pan, keeping just enough for the gravy.
Add chopped ginger and onion and fry till the onions turn golden.
Now add, chilli flakes, chilli powder, chopped capsicum, tomato sauce, maida, 1 cup water Vinegar, salt to taste just enough for the gravy and 1 tsp sugar.
When the mix starts boiling add chopped celery and simmer for a minute. Add soya sauce and remove from fire.
Spread the fried flowerettes in a serving plate, pour the sauce over that.
Sprinkle chopped celery / springonions on top to garnish.
Serve with whatever you fancy. This gravy will be just as good with phulkas as it is with fried rice.
1 small cauliflower shredded into flowerettes
3/4 cup maida
3/4 cup cornflour
water as needed (about 3/4 cup)
Salt to taste
a pinch Baking soda ( optional )
1 white of egg
For the Chilli Sauce
2 tbsps oil
1/2 cup onions finely chopped
1 tsp chopped ginger
1 tsp chilli flakes
1 tsp chilli powder
1/4 cup chopped capsicum
1 tsp maida
2 tbsps tomato sauce
1 cup water
1 tsp vinegar
salt to taste
1 tsp sugar
3 tbsp celery chopped nicely
1 tsp soya sauce
How to prepare cauliflower for the dish
First shred the flowerettes, and wash well. Parboil them in boiling water for a minute or two. Drain them and wash in cold water.
Prepare the batter with maida, refined flour, salt for the batter, soda ( if you are adding ) and then add the well beaten white of the egg. Mix the egg gradually into the batter.
Dip the flowerettes in the batter and deep fry in oil. Drain and keep aside on a kitchen towel.
How to prepare the sauce for the Chilli Gobi Recipe
Remove the extra oil from the fry pan, keeping just enough for the gravy.
Add chopped ginger and onion and fry till the onions turn golden.
Now add, chilli flakes, chilli powder, chopped capsicum, tomato sauce, maida, 1 cup water Vinegar, salt to taste just enough for the gravy and 1 tsp sugar.
When the mix starts boiling add chopped celery and simmer for a minute. Add soya sauce and remove from fire.
Spread the fried flowerettes in a serving plate, pour the sauce over that.
Sprinkle chopped celery / springonions on top to garnish.
Serve with whatever you fancy. This gravy will be just as good with phulkas as it is with fried rice.
Monday, June 8
Recipe for Gobi Manchurian / Cauliflower Manchurian
Ingredients needed for Gobi Manchurian:
1 tbsp garlic pastec
1 tbsp ginger paste
1 teaspoon julienned ginger
1 big sized cauliflower, cut into bite-size flowerettes
1 cup cornflour
2 cup flour
1 tsp. white pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp. plus 3 tbsp. soy sauce
oil to fry
1 medium sized onions, chopped
8 to 10 fresh green chilis, thinly sliced
3/4 cup tomato ketchup
2 tsps oil
leaves of spring onions for garnish
How to prepare Gobi Manchurian:
Immerse cauliflower pieces in to the boiling salted water. Cover and simmer for 2-3 minutes and drain on a kitchen towel. Keep aside.
In a bowl mix together cornflour. Maida, white pepper black pepper and salt to taste. Stir in half the garlic paste, 2 tsp. soy sauce, and 3 to4 cup water to form a thick batter like the one we make for pakodas and bhajjis.
Heat oil in a fry pan. Dip cauliflower pieces in the batter, fry in hot oil until golden brown. Transfer fried pieces and leave them on a plate lined with kitchen towels. This will help you to remove extra fat.
Remove excess oil in the fry pan, leaving about 2 tablespoons in the pan.
Saute onions until they are soft and transparent, it would take about 3 to 4 minutes. Add chillis and remaining garlic paste and cook for 2 to 3 minutes stirring continuously.
Add tomato ketchup, remaining 3 tablespoons soya sauce, gingelly oil, and 1to3 cups water. Simmer on the stove till the sauce gets thickened.
Season with salt and pepper to taste. Mix well to blend in all the ingredients. Put in the fried cauliflour in to the pan and toss nicely. See that the flowerettes coat nicely with the sauce.
Garnish with julienned ginger and chopped spring onion leaves and serve with fried rice or noodles or with anything you choose. It would go well as a side dish.
1 tbsp garlic pastec
1 tbsp ginger paste
1 teaspoon julienned ginger
1 big sized cauliflower, cut into bite-size flowerettes
1 cup cornflour
2 cup flour
1 tsp. white pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp. plus 3 tbsp. soy sauce
oil to fry
1 medium sized onions, chopped
8 to 10 fresh green chilis, thinly sliced
3/4 cup tomato ketchup
2 tsps oil
leaves of spring onions for garnish
How to prepare Gobi Manchurian:
Immerse cauliflower pieces in to the boiling salted water. Cover and simmer for 2-3 minutes and drain on a kitchen towel. Keep aside.
In a bowl mix together cornflour. Maida, white pepper black pepper and salt to taste. Stir in half the garlic paste, 2 tsp. soy sauce, and 3 to4 cup water to form a thick batter like the one we make for pakodas and bhajjis.
Heat oil in a fry pan. Dip cauliflower pieces in the batter, fry in hot oil until golden brown. Transfer fried pieces and leave them on a plate lined with kitchen towels. This will help you to remove extra fat.
Remove excess oil in the fry pan, leaving about 2 tablespoons in the pan.
Saute onions until they are soft and transparent, it would take about 3 to 4 minutes. Add chillis and remaining garlic paste and cook for 2 to 3 minutes stirring continuously.
Add tomato ketchup, remaining 3 tablespoons soya sauce, gingelly oil, and 1to3 cups water. Simmer on the stove till the sauce gets thickened.
Season with salt and pepper to taste. Mix well to blend in all the ingredients. Put in the fried cauliflour in to the pan and toss nicely. See that the flowerettes coat nicely with the sauce.
Garnish with julienned ginger and chopped spring onion leaves and serve with fried rice or noodles or with anything you choose. It would go well as a side dish.
Thursday, June 7
Cauliflower Parantha Recipe
Ingredients needed for the Cauliflower Parantha:
2 cups whole wheat flour
1 cup cauliflower ( thickly grated )
1/2 cup onion ( finely minced )
1 tbsp ginger ( chopped )
1 tbsp garlic ( chopped )
1 tbsp coriander leaves ( chopped )
2 green chillies ( chopped )
1/2 tsp red chilli powder
salt to taste
oil for cooking
How to cook the cauliflower paranthas:
Make a soft dough of wheat flour with salt and water. Divide into 6-8 balls.
Mix all the other ingredients except oil nicely.
Take one ball of the dough and roll it a little.
Keep the stuffing in the centre.
Make a ball again and roll out into thin round but flat form.
Cook parantha on a hot tava, putting oil on both sides and cook it till crisp.
Serve hot with Raita/ Pickle and a mixed vegetable dish.
Points to Note:
Always pack in Aluminium foil while you pack the parathas for lunch or picnic or as a packed food while travelling. Take Raita separately, but salads would be a better choice for travel. Curds might turn sour.
2 cups whole wheat flour
1 cup cauliflower ( thickly grated )
1/2 cup onion ( finely minced )
1 tbsp ginger ( chopped )
1 tbsp garlic ( chopped )
1 tbsp coriander leaves ( chopped )
2 green chillies ( chopped )
1/2 tsp red chilli powder
salt to taste
oil for cooking
How to cook the cauliflower paranthas:
Make a soft dough of wheat flour with salt and water. Divide into 6-8 balls.
Mix all the other ingredients except oil nicely.
Take one ball of the dough and roll it a little.
Keep the stuffing in the centre.
Make a ball again and roll out into thin round but flat form.
Cook parantha on a hot tava, putting oil on both sides and cook it till crisp.
Serve hot with Raita/ Pickle and a mixed vegetable dish.
Points to Note:
Always pack in Aluminium foil while you pack the parathas for lunch or picnic or as a packed food while travelling. Take Raita separately, but salads would be a better choice for travel. Curds might turn sour.
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