Dragon Chicken

I have heard about dragon chicken long back, but never thought to try it at home. Not because it was a difficult recipe, but whenever I buy chicken, I end up preparing a normal chicken curry or any other usual Chinese dish. I somehow forgot about trying this recipe. This time, I didn't forget to make this one and I regret why I didn't try it earlier. My kids just loved it a lot.

I served this dish along with flavoured rice (my kids favourite). Also, reduced the spiciness as my kids don't eat spicy food.
 
The cashew nuts added, gives a nuttiness and crunchiness to the entire dish. Toss the fried chicken in the sauce on high flame and you won't loose the crispiness of the chicken too. This dish has a spicy and sweet taste, loved by kids. Try it out and let me know.

Ingredients

500 gms Chicken (boneless, cut into long thin strips)
Oil for deep frying
Spring onion greens or coriander leaves for garnish


For Marination :

1 tsp Soy Sauce
2 tsp Red Chilli paste
1/2 cup Maida/All purpose flour
Salt to taste
1/4 cup Corn flour
1 Egg
1 tbsp. Ginger Garlic paste
1 tsp Black pepper powder


For Gravy :

1 tbsp. Oil
3 Dry Red Chilli
10 - 15 Cashew nuts (broken into half)
1 Onion (Large, thinly sliced)
1 Capsicum (thinly sliced)
1 tbsp. Ginger Garlic paste
1 tsp Red chilli paste
1 tsp Soy sauce
2 tbsp. Tomato sauce
Salt to taste
1 tsp Sugar


Method

• Take a bowl and add chicken pieces along with the marination ingredients. Mix well and keep this aside for 15 minutes.
• Later, heat oil in a kadai. Put the marinated chicken pieces in it and fry till they become golden brown colour. Once done, transfer them onto a tissue paper. Keep aside.
• To make the gravy/Sauce : Heat oil in a kadai. Add dry red chillies and cashew nuts. Fry till the cashew nuts start to change its colour.
• Now add the onion and capsicum. Saute well.
• Add ginger garlic paste and saute for a minute.
• Now add soy sauce, tomato sauce, red chilli paste, salt and sugar. Mix well.
• Cook it for sometime, till the sauce thickens a bit.
• Now add the fried chicken into it. Toss well and if needed, add little bit of water.
• Sprinkle coriander leaves of spring onion greens for garnish.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Mushroom Fry (Chinese Style)

Sorry guys,.... I know..... iam blogging after a long gap. The reason is that I was busy with some chocolate orders and was trying my hand on some cake toppers with fondant. Once iam comfortable with it, I would start taking orders for Birthday cakes, Anniversary cakes or any type of cakes. Though I have done many cakes using buttercream, I am putting my baby steps into the vast world of fondant decorations. Its really fun to mold out different figures using the fondant. Iam in love with it now :)

Don't worry guys, I will not stop blogging...it will go on, but may be not as regular as I used to write earlier. Though cooking is my passion, I love baking the most. So iam slightly inclined to baking. If I start about this topic, it will go on....so coming over to this recipe...

We all love mushrooms a lot....actually many of you might also like it, right? The main problem I face with mushrooms, is the cleaning part. While cleaning them, I make it double sure that it is cleaned properly. So it takes lot of my time. Still I love to cook with it. This time it is a Fried Chinese dish iam making with this mushroom. I must say, it tastes heavenly. Try it out and let me know...

Ingredients

10 - 15 Button Mushrooms
Oil for frying

For making batter:

3 tbsp. Maida/All purpose flour
1 tbsp. Cornflour
Salt to taste
1/4 tsp Black pepper powder
Water as required

For making Sauce:

1 Onion (finely chopped)
1 tbsp. Garlic (finely chopped)
2 Stalks Spring Onion (finely chopped)
1 tsp Tomato Ketchup
1 tsp Red chilli sauce
1 tbsp. Kashmiri Red chilli powder
1/2 tsp Soy Sauce
1 tsp Vinegar
1/4 tsp Black pepper powder
Salt to taste
1 tbsp. Oil



Method

• Clean the mushrooms and cut each one of them into half. Keep aside.
• Mix maida, cornflour, salt and black pepper powder in a bowl. Add little water to make a batter. Mix well to remove all the lumps. The batter should be neither too thin nor too thick.
• Heat oil in a kadai. When it is medium hot, dip each mushroom pieces in the batter and put them in the oil. Let it simmer till all the sides are golden brown colour.
• Once done, transfer them onto a tissue paper. Keep aside.
• Heat 1 tbsp. oil in a kadai. Add onion and the bulbs of spring onion. Saute till translucent. Now add garlic and saute for a minute or till the raw smell goes off.
• Add tomato ketchup, soy sauce, red chilli sauce, Kashmiri red chilli powder, vinegar, black pepper powder and salt. Mix well and add 1/4 cup water. Let it boil for 1 minute.
• Now add the fried mushrooms and toss well so that each one of them is nicely coated with the sauce.
• Adjust salt if needed. Take off from heat and garnish with the spring onion greens.
• Serve it hot as a starter or with Fried Rice or Chinese noodles.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the sauces and spices as per your taste*


Thanks for visiting

Happy Cooking!!

Hakka Egg Noodles

As told earlier, my kids and myself like Chinese cuisine a lot. I surprised my kids with this Hakka noodles and soya chunks Manchurian which they loved a lot.

If you love Chinese cuisine, this is the recipe for you. Make them and enjoy with the family. This is the simplest and easiest noodle recipe. So if you are a beginner in cooking, try this out. Will be a sure hit in your family.


Ingredients

1 Packet Hakka Egg Noodles (boiled as per the instruction in the packet)
1 cup Sprouts (optional)
2 Spring Onion Bulb (sliced) or 1 Onion (medium, thinly sliced)
2 Carrot (medium, thinly sliced)
1 stalk of Spring onion greens (thinly sliced)
1 Capsicum (large, thinly sliced)
1 cup Cabbage (thinly sliced)
Salt to taste
1/4 tsp Black pepper powder (adjust as per your taste)
1 tbsp. Soy sauce
2 tbsp. Oil
2 - 3 Eggs (lightly beaten)


Method

• Heat 1 tbsp. oil in a non stick pan. Add eggs, 1 tbsp. black pepper powder and salt in it and scramble it using a spoon. Once cooked, transfer it into a plate. Keep aside.
• Heat oil in a big non-stick pan. Put spring onion bulbs or onion, capsicum, carrot, cabbage, salt, black pepper powder and little soy sauce. Toss well for a minute.
• Now add the noodles, sprouts, spring onion greens and the rest of the soy sauce. Toss again, so that everything is nicely combined.
• Let it cook for about 2 minutes. Toss in between. Add the scrambled eggs and mix well.
• Switch off the flame and serve it hot with Soya chunks manchurian or just like that.
• Enjoy !!!

Notes:

1. As you know, Chinese dishes are prepared in high flame, keep all the ingredients ready before start making them.
2. If you want a vegetarian version of Hakka Noodles, just omit adding egg in it. Or for a chicken version, add boiled and small pieces of chicken in it.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Soya Chunks Manchurian

For a long time I was planning to make this dish. But every time, I would end up making soya chunks gravy. Soya chunks is my younger daughter's favourite. Me and my kids love Chinese cuisine and today they had a holiday, so thought to treat them with their favourite for lunch. So prepared Hakka noodles along with Soya Chunks Manchurian. They enjoyed their dinner and was so happy.

This Chinese dish is very easy to prepare. As you all know, Chinese dishes are prepared on high flame, make sure that all the ingredients are kept ready before you start cooking. As I did not have spring onion with me, I garnished with some coriander leaves which tasted good.

Try this dish and tell me how you liked it.

Ingredients

1 cup Soya Chunks (soaked and drained)

For Marination:

2 tsp Cornflour
1 tbsp. Green chilli paste
2 tsp Dark Soya Sauce
1 tbsp. Oil

For Gravy:

2 Onion (medium, roughly chopped)
2 Spring onion (chopped)
1 tbsp. Oil
1 inch piece Ginger (finely chopped)
3 cloves Garlic (finely chopped)
3 tsp Soy Sauce
1 tbsp. Green chilli sauce
2 tbsp. Tomato Ketchup
Water as required
Salt to taste
2 tsp Cornflour (mix with little water)
1 Green Capsicum (small, diced)
1 tbsp. Vinegar
4 stalks Spring Onion greens (finely chopped)


Method

• Put the soya chunks in hot water for about 10 - 15 minutes. Later, wash them in normal water for 2 - 3 times. Squeeze out the water and put them in a bowl.
• Add cornflour, salt, dark soy sauce, green chilli paste and mix well. Keep this aside for 5 minutes.
• In the mean time, heat 1 tbsp. oil in a non-stick kadai. Put the marinated soya chunks in it and cook for 2 - 3 minutes or till they turn its colour and becomes shiny. Take off from the kadai and keep aside.
• In the same kadai, heat 1 tbsp. oil and put onion, spring onion, ginger and garlic in it. Saute for a minute.
• Now add soy sauce, green chilli sauce and tomato ketchup. Saute till the mixture gets thick.
• Add water and when it starts to bubble, add the sauteed soya chunks and adjust the salt.
• Let it cook for about 5 minutes. Now add the cornflour (mixed with water) into it.
• Add capsicum and let it cook for sometime. When the gravy thickens a bit, add vinegar and take off from heat. Garnish with spring onion greens.
• Serve it with fried rice, steamed rice or with Hakka noodles.

Thanks for visiting

Happy Cooking!!

Kung Pao Potatoes

By now, you might have come to know that i am a big fan of Chinese cuisine. Not only me, my daughter also love it a lot. So every now and then i try to make a Chinese dish.

I was lazily searching in the net for a recipe with potatoes . I was not at all in a mood to prepare anything. But when i saw this recipe from Sanjeev kapoor's Kitchen, i was boosted up. Yea!! sometimes it happens with me. I just get the energy instantly and without a second thought rushed into my kitchen and there you go....i started my cutting and chopping  ;)

This dish is actually very spicy, but we don't eat much spicy food, so i added less spice as per our taste.   

When i thought of making this dish, i had everything in my kitchen, except spring onion and chilli oil. So i replaced spring onion with onion and coriander leaves. Also replaced chilli oil with vegetable oil + 1/2 tsp Kashmiri red chilli powder. Take my word, the dish was just awesome. I served it with a simple and flavourful vegetable pulav (will post the recipe soon) and we all loved it a lot. 

If you love potatoes and Chinese cuisine, you will definitely love this dish. The potatoes are crispy and the juicy sauce adds to its taste. I can't put down in words how it tastes....you got to try it out...and do let me know..

Recipe source : Sanjeev Kapoor's Kitchen

Ingredients

6 Spring Onion bulbs (sliced)
4 tbsp Oil
4 Potatoes (boiled and peeled, cut into big cubes)
1 inch Ginger (finely chopped)
5 cloves Garlic (finely chopped)
2 tbsp Chilli oil (or vegetable oil + 1/2 tsp Kashmiri Red Chilli powder)
2 tsp Cornflour
1 1/4 cup Vegetable stock
3 - 4 Dry red chilli (cut into pieces)
2 tbsp Soy sauce
1 tbsp Red chilli sauce
2 tsp Sugar
Salt to taste
1/4 cup Peanuts (roasted and skin off)
2 stalks Spring onion greens


Method

• Heat oil in a kadai and put the potatoes in it. Fry them in batches, till they turn golden brown colour. Once done, transfer them on to a tissue paper and keep aside.
• Take cornflour in a bowl and add 1/4 cup of vegetable stock. Mix well and keep aside.
• In the meantime, heat chilli oil in another kadai. Add dry red chilli. Saute for a minute.
• Now add onion, ginger and garlic. Saute till the onion becomes soft and translucent.
• Add soy sauce, red chilli sauce, sugar and salt. Mix well.
• Now add roasted peanuts and the rest of the vegetable stock. Mix well and let it cook for a minute.
• Now add cornflour mixture and keep stirring for a minute.
• Add fried potatoes and mix gently.
• Garnish with spring onion greens and serve it hot with roti, vegetable pulav, fried rice or noodles.

Notes:

1. When you boil potatoes, make sure that they are not fully cooked or else it will break while frying. 
2. If you don't have spring onion, you may prepare the dish using onion and for garnish use coriander leaves, even though it is not the authentic way of preparing a Chinese dish. But still it will taste good.
3. For Chinese dishes, do the preparation first and then start cooking as it is done very fast on high heat.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Shezwan Chilli potato

This is another Chinese side dish made with potatoes. It is very tasty and best enjoyed with fried rice or noodles. It can be served as a starter too. All Chinese cuisine lovers like me would love this awesome and easy dish.

As the name suggests, this dish is bit spicy. As me and my kids like medium spicy food, i adjusted spices according to that. You can always increase the spices as per your wish. Shezwan pepper is added to give that extra spice and different taste to this dish. If you don't have them, don't worry...if you dont add them also, it will taste really good.

This dish is adapted from Sanjeev kapoor. He is an amazing chef and i like almost all his recipes. (Click on the link to see a video on how to make this dish)

So friends....with no delay...here's the recipe....

Recipe source : Sanjeev Kapoor 

Ingredients

5 Potato (cut into slightly thin wedges)
2 tbsp + 1 tbsp Cornflour
1 Onion (medium, sliced)
7 Garlic cloves (crushed)
2 Dry red chilli (cut into half)
8 Shezwan pepper (optional)
2 tsp Red chilli paste (see notes)
Salt to taste
1 tsp Soy sauce
1 tbsp Tomato ketchup (optional)
1/2 tsp Sugar
Spring onion greens (cut into small pieces)
1 tbsp Vinegar
Water as required
Oil for deep frying
2 tbsp Oil


Method

• Peel and cut the potatoes into slightly thin wedges and parboil them in water by adding little salt.
• Drain water from the parboiled potato wedges and keep them aside.
• Heat oil in a kadai for deep frying.
• Add cornflour on the parboiled potato wedges and mix well so that all of them are nicely coated.
• Put the potato wedges in the hot oil and fry till they become golden brown colour.
• In the mean time, heat 2 tbsp oil in a non stick pan. Put the dry red chillies. Stir fry for a second.
• Now add shezwan pepper and then add onion. Saute for sometime.
• Add crushed garlic and saute well.
• Now add red chilli paste and little water. Mix well.
• Add soy sauce, tomato ketchup, sugar and salt (don't forget that we have parboiled potato wedges with salt, so adjust salt accordingly). Mix well.
• Take 1 tbsp cornflour and mix little water. Pour this mixture into the kadai. Saute well.
• Adjust water. Mix well.
• Put the fried potato wedges into the kadai and mix well so that each of them are nicely coated with the gravy.
• Put some spring onion greens and vinegar. Saute well. Take off from heat.
• Serve it hot with fried rice or noodles.

Notes:   To make Red chilli paste:

• Boil kashmiri dry red chilli in some water. 
• Drain and grind them into a smooth paste.

   

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!

Linking this recipe to Julie's flavors of cuisine-chinese

Stir Fry Garlicky Broccoli

Broccoli is high in vitamin C, as well as dietary fibre. It also contains multiple nutrients and is considered as a healthy vegetable which can be included in salads too. Broccoli looks like a mini tree with branches sprouting from the main stem. The green colour itself is very inviting.

Broccoli need not be cooked completely. It tastes best when you get a crunch of this healthy vegetable in the dish. Both the stem and the florets can be used for cooking. This is a simple, healthy and easy  preparation with Broccoli. As it is a stir fry side dish, it can be made within minutes.


Ingredients

1 Broccoli (medium, cut into bite sized florets)
1 Onion (medium, cut into cubes)
1 tbsp Red chilli flakes
1 tbsp Soy sauce
Salt to taste
2 tbsp Garlic (finely chopped)
1 tbsp. Red chilli sauce
1 tbsp. Olive oil
Water


Method

• Heat oil in a non stick pan. Add garlic and saute for 1 minute.
• Now add onion. Saute for a minute and add broccoli.
• Add salt, soy sauce and red chilli sauce. Mix well.
• Add 3 tbsp water and let it simmer for 3 minutes.
• When broccoli is cooked and still crunchy, take off from heat.
• Serve it hot with roti, jeera rice or fried rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*



Thanks for visiting

Happy Cooking!!

Vegetable Manchurian

This is an all time favourite dish. I have made it many times as my daughter loves it a lot. But forgot to post in my blog. Recently, one of my friend asked me the recipe for this dish and then i recognized that i have not posted it here. It happens sometimes that the usual dishes which you make, you forget to share with all. 

Any way, here's the recipe for this wonderful and tasty dish. Hope you all will enjoy making it.

Notes:

1. While frying the vegetable balls, first fry in medium hot oil for 2 minutes ie before changing its colour. Transfer it to a tissue paper and again heat the oil in high flame and put the vegetable balls in it. Fry till it becomes golden brown colour. By doing this the vegetable balls will not soak too much of oil and it will be crispy.
2. While making vegetable balls, if the mixture is too wet, add little maida/all purpose flour to it.
3. Adjust the gravy as you wish.

 

Ingredients

1 cup Cauliflower (grated or finely chopped)
1 cup Carrot (grated or finely chopped)
1/2 cup French Beans (finely chopped)
1 cup Cabbage (finely chopped)
2 stalks Spring onion bulbs (sliced thin)
1 1/2 tsp Soy sauce
2 tsp Ginger (finely chopped)
2 tsp Garlic (finely chopped)
1 tsp Red chilli paste
3 tbsp Maida/All purpose flour
1 tbsp + 1 tsp Cornflour
1/2  tsp Black pepper powder
1 1/2 cup Vegetable stock or Water
4 Green chilli (finely chopped)
1 tsp Vinegar
1 tbsp + deep frying - Oil
Salt to taste
Coriander leaves or Spring onion greens for garnish


Method

• Take a bowl and put cauliflower, carrot, french beans, cabbage, black pepper powder, salt, 1 tsp ginger, 1 tsp garlic, maida and 1 tbsp cornflour. Mix well using your hand.
• Heat oil for deep frying in a kadai. Make small balls out of the vegetable mixture and put them in the medium hot oil on low flame.
• Before it changes its colour, transfer them on a tissue paper.
• Heat the same oil on high flame and put the fried vegetable balls in it. Fry them till it becomes golden brown colour.
• Transfer them on a tissue paper and keep aside.
• In a deep non stick pan, add 1 tbsp oil. Add the remaining ginger, garlic and green chillies. Saute them for a minute.
• Add salt, soy sauce, vinegar, red chilli paste and spring onion bulbs. Saute for a minute.
• Add vegetable stock or water. Let it come to a boil.
• In the mean time, add little water to 1 tsp cornflour. Mix well and keep aside.
• When the vegetable stock boils, add the cornflour water into it. Stir well and let it simmer for a minute.
• Now add the fried vegetable balls in it and mix well slowly.
• Let it simmer for a minute and take off from heat.
• Garnish with some chopped spring onion greens or coriander leaves.
• Serve it hot with roti, fried rice or noodles.

* Adjust spices as per your taste*



Thanks for visiting

Happy Cooking!!

Linking this recipe to Julie's flavors of cuisine-Chinese

 

Babycorn Manchurian

Recently, i came across an article which mentioned some health benefits of Baby corns. Thought to share with you all. Baby corns are considered to be a good source of Vitamin C, B, fibre etc. Vitamin C helps in strengthening blood vessels, assisting in iron absorption and speeding the healing process of wounds. Baby corn helps in preventing heart disease, cancer and cataracts. So baby corns are good for health. Try to include them in your food.

This is a Chinese dish made with baby corn. One who love Chinese cuisine will definitely like this dish.


Ingredients


8 - 10 Baby corns (cut into small pieces)
5 tsp Cornflour
1/2 tsp Baking soda
Salt to taste
2 tsp Maida/All purpose flour
2 tsp Rice flour
2 Green chilli (finely chopped)
2 tbsp + for deep frying Oil
1 Onion (medium, cut into cubes)
1 Capsicum (medium, cut into cubes)
1/2 tsp Ginger garlic paste
1/2 cup Spring onion bulb (chopped)
2 tsp Vinegar
1 tsp Soy sauce
1/2 cup Tomato sauce
Spring onion greens for garnish


Method

• Make a thick batter, by mixing cornflour, rice flour, salt, maida, baking soda, 1 green chilli chopped and water.
• Heat oil in a non stick pan. Dip each baby corn pieces in the batter and deep fry them.
• Once it turns golden brown colour and crispy, transfer them on a tissue paper. Keep this aside.
• Mix cornflour in little water and keep this aside.
• Heat 2 tbsp oil in a non stick pan. Add onion, capsicum, ginger garlic paste and spring onion bulbs. Saute till it turns its colour.
• Add green chillies and saute for a minute. Add vinegar, soy sauce, salt and tomato sauce. Mix well.
• Add the fried baby corns and mix again. Add water as required and the cornflour mixture. Mix well and let it cook for sometime.
• When everything gets combined and cooked, take off from heat.
• Garnish with spring onion greens and serve it hot with fried rice or roti.

* increase or decrease the quantity of the ingredients as per your taste*



Thanks for visiting

Happy Cooking!!

Linking this to Julie's flavors of cuisine-Chinese


 

Spicy Garlic Fried rice

This is a simple and easy preparation of fried rice with lots of garlic in it. The garlic flavour enhances the taste of this fried rice. Add more dry red chillies if you want the dish to be more spicy.

As this is a chinese preparation, the cooking is done fast on high flame. So keep the vegetables and all the rest of the ingredients ready, before starting the cooking.

Spicy Garlic Fried Rice

Ingredients

1 1/2 cup Rice (boiled)
10 to 15 Garlic (finely chopped)
1 tbsp Garlic paste
2 nos Dry Red chilli (cut into pieces)
6 Spring onion stalks (sliced)
1 Carrot (finely chopped)
1 Capsicum (finely chopped)
3 tbsp Soy sauce
1 tbsp Garlic chilli sauce
3 tbsp Oil


Method

• Boil rice and keep this aside.
• Heat oil in a non stick pan. Add chopped garlic in it. Saute till it changes colour.
• Now add garlic paste. Saute for sometime.
• Add red chillies, spring onion, carrot, capsicum and salt.
• Saute for sometime. Now add boiled rice, soy sauce and garlic chilli sauce.
• Mix well, till everything is combined properly.
• Take it off from heat and serve it hot.

Thanks for visiting

Happy Cooking!!

Linking this to Julie's flavors of cuisine-Chinese


 

Peking Noodles

My daughter Nithya likes Chinese cuisine a lot. Both my kids love noodles. My little daughter Dhanya tells "Noo Noo" for Noodles. It is so cute when she tells so...

This was a treat which Nithya asked me for getting good marks in her exams. We all enjoyed it.

This is a simple and tasty noodles recipe in which i have made my own changes. For vegetarians, just avoid the scrambled egg. Try it out and you will enjoy it too.

Ingredients

1 packet Hakka noodles
1 Capsicum (sliced)
1 Carrot (sliced)
5 French beans (diced)
1 Spring onion (chopped)
1 tsp Garlic (chopped)
3 dry red chilli (chopped)
2 tbsp Oil
2 tbsp Red chilli sauce
1 tsp Soy sauce
Black pepper powder to taste
Salt to taste
2 Egg (whisked)
1 cup Vegetable stock

Method

• Cook noodles as per the instructions on the packet.
• In a non stick pan, put little oil and add whisked egg, salt and pepper powder. Mix well and make scrambled egg. Keep this aside.
• Heat oil in a big non stick pan. Add garlic, dry red chilli, vegetables, soy sauce, red chilli sauce, black pepper powder and salt. Stir fry for 2 minutes. 
• Add noodles and vegetable stock and again stir fry for 2 minutes. Add scrambled egg and again stir fry for 1 minute. Take it off from heat and garnish with spring onion. 
• Serve it hot.

Thanks for visiting

Happy Cooking!!

Linking this to Julie's flavors of cuisine-Chinese




 

Gobi Manchurian (dry)

This is one of my favourite dish. It is for sure that we have to spare some time to make it. But mark my word...it is worth it... Really delicious. Kids would definitely love it.

If you want gravy for the manchurian, adjust by adding more water. In both ways, the dish is awesome. A great recipe for chinese cuisine lovers.


Ingredients

Cauliflower - 1 medium

For making batter:

Maida - 5 tbsp
Cornstarch - 3 tbsp
Salt to taste
Black pepper powder - 1/4 tsp
Water as required
Oil for deep frying +1 tbsp


For Sauce

Onion (finely chopped) - 1 medium
Garlic (finely chopped) - 6 cloves
Green chilli (finely chopped) - 2 nos
Tomato ketchup - 2 tbsp
Red chilli sauce - 2 tbsp
Vinegar - 2 tsp
Soy sauce - 4 tsp
Water as required
Cornstarch - 2 tsp
Salt to taste
Spring onion (finely chopped) for garnishing


Method

• We will make the sauce first. For this heat little oil in a non stick pan. Put onion and saute it for sometime.
• Add green chilli and chopped garlic. Again saute till it changes colour. Now add the tomato ketchup and red chilli sauce. Mix well.
• After some time, add the soy sauce and vinegar. Mix well and let it cook for sometime.
• Now add water. If you want more sauce, add water accordingly.
• After sometime, add cornstarch which is mixed with water. Mix well and let it cook. After sometime, take it off from heat and keep aside.
• Cut cauliflower into medium florets and wash them in boiling water. Drain it and keep aside.
• In a bowl, mix maida, cornflour, salt and black pepper powder with water to make a smooth batter.
• Heat oil in a kadai for deep frying. When the oil is medium hot, dip each cauliflower florets in the batter and put it in the oil. When the cauliflower turns golden brown colour, transfer it into a tissue paper.
• Heat the sauce again and add the fried cauliflower florets. Mix well so that each one is nicely coated with the sauce.
• Serve it hot and garnish it with spring onion. ( i didnt have spring onion, so i garnished it with coriander leaves)

Gobi Manchurian

Thanks for visiting

Happy Cooking!!

Linking this to Julie's flavors of cuisine-Chinese