An all time favourite dish. Goes well with Fried rice / Noodles !!!
You will need
225 g cauliflower florets
200 ml oil (to deep fry)
Wash and clean cauliflower florets. Boil 2 cups water with 1/2 teaspoon salt. Dip cauliflower florets for 5 minutes. Drain out water thoroughly. Wipe each cauliflower florets with a kitchen towel.
For the batter:
1 cup ( 100 g - 125 g ) maida / all purpose flour
2 teaspoon corn flour
½ teaspoon salt
50 - 60 ml water
Make a smooth batter of above ingredients with water. Batter should be of dropping consistency (like bajji batter). Keep aside for fifteen minutes.
Heat 200 ml oil in a deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and deep fry till golden color in batches ( 7 - 8 florets at a time ). Drain out from oil and place on paper towels to absorb extra oil. Do not use this oil for main preparation.
1 tablespoon oil (fresh oil)
1 onion, finely chopped
6 cloves garlic, finely chopped
½ - inch piece ginger, finely chopped
1 tablespoon soy sauce
1 tablespoon red chilli sauce
1 tablespoon tomato chilli sauce
1 tablespoon sweet chilli sauce
1 teaspoon corn flour
100 ml (1/2 cup) water
1 teaspoon chopped coriander leaves or spring onion greens
In a small bowl, mix all the sauce ingredients together and keep aside.
Dilute 1 teaspoon corn flour with 100 ml water. Make a smooth solution. Keep aside.
Heat oil in a pan on medium heat. Add finely chopped onion and fry till light golden color.
Add chopped garlic and ginger. Fry till golden color.
Add sauce mix and stir well on a low heat for 2 – 3 minutes. When it is about to boil, add diluted corn flour mix and stir well for 2 minutes until slightly thickens / well mixed with sauce / brown color.
At this stage, gently add deep fried cauliflower florets. Mix well on a low heat for 3 – 4 minutes until the sauce / thick gravy well coated on cauliflower florets. Sprinkle chopped coriander leaves or spring onion greens. Serve hot with Fried rice / Noodles / or any main dish of your choice.