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Tuesday, 24 January 2012

Chilli Gobi (chinese dish)


Cauliflower (separated into florets)- 1 and 1/2 medium
Cornflour - 1/2 cup
Oil - 2 tbsp + for deep frying
Garlic (finely chopped) - 3 to 4 cloves
Ginger (finely chopped) - 1 inch piece
Onion (sliced) - 1 medium
Green chillies - 4 to 6
Capsicum (cut into thin strips) - 1 medium
Soy sauce - 2 tbsp
Tomato sauce - 2 tbsp
Vegetable stock - 1 and 1/2 cup
Vinegar - 2 tbsp
Sugar - 1 tsp
Pepper powder - 1/4 tsp
Spring onion (thinly sliced) - 1 stalk


1. Soak the cauliflower florets in warm salted water for 10 to 15 minutes. Drain and dry it with a kitchen towel.
2. Mix 2 tbsp cornflour in half a cup of water. Mix the remaining cornflour and salt and sprinkle little water with cauliflower florets.
3. Take a kadai with oil and deep fry the florets untill they are crisp and light golden brown.
4. Transfer it to a tissue paper to absorb excess oil.
5. Take 2 tbsp oil in a kadai and stir fry ginger and garlic for half a minute.
6. Add onion, green chillies, capsicum and stir fry for a minute.
7. Add soy sauce and tomato sauce. Stir and add the vegetable stock.
8. Bring to a boil and let it simmer for 2 minutes.
9. Add fried cauliflower florets, vinegar, sugar, white pepper powder and salt.
10. Put the cornflour mixture and cook by stirring continuously till the mixture thickens.
11. Garnish with spring onion and serve hot. ( I added little coriander leaves which tasted good).
12. This dish is a good accomplishment with fried rice.

Chilli Gobi

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Happy Cooking!!

1 comment:

  1. I like your all dishes that shared through your blog. It is all delicious and yummy.
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