Cauliflower Muchurian
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 2 servings
Ingredients
Cauliflower florets – 250 gms
Finely chopped garlic – 1 & ½ tbsp
Finely chopped ginger – 1 & ½ tbsp
Finely chopped green chiles – 2, finely chopped
Vinegar – ½ tsp
Tomato ketchup – 2 tbsp
Soya sauce – 2 tbsp
Green chile sauce – 1 tbsp
Salt to taste
Cornflour – 2 tbsp
All-purpose flour (maida) – 2 tbsp
Spring onion – 1, chopped with leaves
Oil for deep frying
Instructions
Blanch the cauliflower florets in salted boiling water for exactly 2 minutes and drain. Immerse them in cold water immediately and leave it for five minutes. Then drain out all the water and set aside.
Mix all-purpose flour, cornflour, half a teaspoon of salt and little water in a bowl to make a batter of coating consistency so that it adheres to the cauliflower florets.
Heat enough oil in a deep pan for deep-frying.
While the oil is being hot, dip the cauliflower florets in the batter and coat them well. Tip in the coated cauliflowers in hot oil and fry it on medium flame till they turn lightly golden. Take them out and set aside on absorbent kitchen towel.
Now take two tablespoons of oil in a wok and bring it to smoking hot.
Add chopped ginger, garlic and chiles and sauté them for a minute on medium flame.
Then add tomato ketchup, chile sauce and soya sauce and stir continuously to mix everything well.
Next add vinegar, half a cup of water and salt (keep in mind that all the sauces and ketch up also have salt in them, so add extra salt carefully) and cook for couple of minutes more.
Add the fried cauliflower and toss them with the sauce for 2 to 3 minutes so that all the florets are well-coated with the Manchurian sauce.
Garnish with chopped spring onion and serve hot.
From flavorquotient.com