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Hi,
I'm Neelima Sriram. I'm a Punjabi girl married for past 4yrs to a Madrasi guy & mother of a 2 1/2yr. old son. For the past 5yrs, we are based in Tashkent, Uzbekistan, CIS. My hubby always praised his mother, telling that his mother is the best cook on the earth. So I also decided that let my son also tell the same in future & took up this cooking matter very seriously. BY GOD'S GRACE today I'm running my own catering business (in a very small scale). Today I'm going to share one of my favourite cauliflower recipes with you. So Friends, go ahead, try out this dish and let me know the feedback. My e-mail ID is ram@silk.org
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Gobi Manchurian
Ingredients
a.. Cauliflower Florets- 1/2 kilo
b.. Ginger-approx.10inch. (finely chopped)
c.. Soya Sauce -3-4 tsp.
d.. Tomato sauce-2 tbsp.
e.. Salt-to taste
f.. Black Pepper powder -3/4tsp.
g.. Corn Flour-6-7 tbsp
h.. Oil-4 tbsp. approx.
i.. Non-stick pan or wok
Method:
- Take enough of water in the casserole, add half a tsp. of salt and boil this water. Once the water boils -add cauliflower florets and cook 45-50%. Drain the water and keep these florets aside & let it cool.
- Take corn flour add 2tsp. of soya sauce & little bit of water make a semi thick batter.
- Heat the oil (3tbsp.) in the pan & now dip each cauliflower floret in the batter and put all the florets together in the pan & cook it for about 5min. Keep stirring constantly otherwise soya sauce will start sticking to the pan.
- Now take chinese wok, If you don't have that don't worry take another non-stick pan. Add 1tbsp. of oil, once heated up add finely chopped ginger, (keep stirring) then add the florets, soyasauce, salt, black pepper powder & tomato sauce. Cook it for about 3min. Turn off the gas.
- Serve hot & Garnish with julliene ginger and coriander leaves. If you want little sweet and sour taste add 2-3 pinches of sugar.
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