Liquids

This category contains liquid items like Tea, Coffee and Fuit Juices Preparation method including Videos.

Traditional Recipes

This category contains Indian Traditional Recipes like Ariselu, Bobbattlu, Kaza, Biscuts, Laddus and more including preparation videos.

Salads

This category contains Healthy Salad preparation methods including Videos.

Health Tips

This category contains Health tips and remedies preparation method including Videos.

Vegetarian Recipes

This category contains vegetarian items like veg biryany, veg fried rice, vegetarian curries and more.

Showing posts with label Videos. Show all posts
Showing posts with label Videos. Show all posts

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Ingeredients :

Cauliflower -1/2 medium, cut to bite-size florets
oil- for deep frying

For the batter :

All-purpose Flour -5 Tbsp
Corn Starch - 3 Tsp
Salt-1/4 tsp
Black Pepper - 1/4 tsp
Water - 1/4 cup plus 2 Tbsp

For the sauce :

Oil - 1Tbsp
Onion - 1/2 medium, chopped finely
Green Chilles - to taste.cut diagonally
Garlic - 3 large cloves, chopped finely
Ketchup - 2 tbsp
Red Chilli Sauce - 2 Tbsp or to taste
Soya Sauce - 4 tsp or taste
Water - 4 Tbsp
Corn Starch - 2 tsp
Green Onions - 2 stalks, cut diagonallyl for
garnishing

Preparation Method :

1.Heat Oil in a medium non -stick pan.

2.Add Onions, Green chilles and Garlic and cook until Onions are light brown.

3.Add  Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.

4.Add Soy  Sauce and Vinegar and mix well.

5.Mix 2 tsp Corn starch with 4 Tbsp Water and add it to the pan.Cook for 1-2 minutes until sauce starts to thicken.

6.Keep sauce aside.

7.To make battter,add All-Purpose flout, Corn Starch,Salt,Black Pepper and Water to a small bowl. Mix until there are no lumps.

8.Coat Cauliflower Pieces well with batter and deep fry until Cauliflower is a memdium dark brown colour.

9.finish frying all of the Cauliflower and add ti to the pan with the sauce. Toss well to coat Cauliflower Completely.

10.Add Green Onions and Sauce again.

11.Serve immediately With Hot.

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