This is a classic Indo-Chinese dish that is made primarily of Soy Sauce and Cauliflower florets.
General Information
Country
China, India
Genre
Vegeterian
Category
Gravy
Serving Size
2 people
Preparation Time
45 mins.
Ingredients
Measure
Type
Item
16
pieces
Cauliflower florets of medium size
20
tbsp
Oil, for deep frying
For the batter
Measure
Type
Item
1/2
cup
Refined flour
1/4
cup
Corn flour
1/2
tsp
Chili powder
1/4
tsp
Salt
1/8
cup
Water
For the sauce
Measure
Type
Item
2
tbsp
Oil
2
tbsp
Finely chopped spring onions
2
tbsp
Finely chopped garlic
2
tbsp
Finely chopped ginger
1
tbsp
Finely chopped green chillies (do not slit the chillies)
1/4
tsp
White pepper (if not available, use black pepper
1/4
tsp
Ground cumin powder
2
tbsp
Soy Sauce
1/4
tsp
Sugar
1/4
cup
Water
1
tbsp
Corn flour
1
cup
Water or vegetable stock
Method
Combine all batter ingredients. Beat well into a thick saucy consistency (like Dosa batter)
Heat the oil in a frying pan
Dip the florets in the batter one by one and then deep fry in the oil.
Once the florets become golden brown (and the bubbles reduce), remove from oil and place in a paper towel to drain the oil. Fry 4-6 florets at a time.
Keep the fried florets and oil aside.
Mix the corn flour in water for the sauce. Stir thoroughly to ensure that there are no lumps. Keep aside.
Heat the oil for sauce in a pan
Add green chillies, spring onions, garlic, and ginger in oil and fry for 2 minutes. If using ginger-garlic paste, pour some water (otherwise, the paste will splutter like crazy!)
Add water/vegetable stock, soy sauce, and sugar and turn down the heat to medium for 1 minute.
Add corn flour water and stir continuously. Within seconds, the batter will become thick.
After a few seconds, turn off the heat.
Add florets before serving. A few spring onions can be added for garnishing.
Notes
This recipe is a variant of one found in Khana Khazana website. I mainly added some cumin powder for taste and reduced the salt content. I also removed the Ajinomoto (MSG) mentioned optionally in the recipe.
