Thursday, February 26, 2009
Though this is such a famous dish, some how I never got a chance to taste it. So I decided to make it myself...My version here is not too dry...perhaps if we can reduce the amount of sauces that go into it we'll get a more dry version.
I don't have any story to recite with this dish...so lets go the recipe straight.
to deep fry :
1 small cauliflower cut into florets
1/2 All purpose flour
Oil for deep frying
black pepper dust
salt to taste
for thick tempering sauce :
2 tsp corn starch
1/2 cup Red chilly sambal or sauce
1/4 cup Tomato ketchup/sauce
1 tsp soy sauce
1 tbsp Oil for tempering
6 pods Garlic minced
1 small onion chopped
2 Green chillies cut into diagonal pieces
salt to taste
Coriander leaves finely chopped
Spring onions chopped
Prepare the cauliflower florets
In a container mix flour with enough water, salt and pepper dust to form a thick batter to dip the cauliflower florets keep aside
In a wok or shallow wide pan heat oil and add minced garlic, slit chillies and onion and fry till golden.
Now add the sauces, salt and cook till the raw smell is turned into nice aroma from the sauces.
Meanwhile heat up oil for deep frying and dip the cauliflower florets in the flour batter prepared and deep fry till golden brown and florets are cooked.
Add corn starch mixture to the thickening sauce mixture so that the sauce mixture will stick to the florets, and then add the fried florets to this mixture and coat the florets evenly with the sauce mixture.
Stir for a minute or two and garnish with chopped coriander and onion leeks.
Remove from heat and serve hot with roti or any fired rice.