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Chilli Gobi with Capsicum Recipe

Chilli Gobi with Capsicum is a popular Indian Side Dish
Author :
 
On :
Friday, 26 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 200 g - Cauliflower florets
  • 1 tbsp - oil
  • 1/2 inch piece- ginger, finely chopped
  • 6- Cloves garlic, finely chopped
  • 1- bunch Spring onion or onion, finely chopped ( reserve 1 tsp to garnish )
  • 1- capsicum, cut into cubes
  • 1.5 tbsp - Tomato sauce
  • 1.5 tbsp - Red Chilli sauce
  • 1.5 tbsp - soy sauce
  • 2 tbsp - water
  • 200 ml - oil ( to fry )
  • For batter:
  • 1 cup ( 100 g ) - Maida / all-purpose flour
  • 1 tsp - Corn flour
  • 1 tsp - finely chopped Garlic
  • 75 - 90 ml - water
  • Make a smooth batter of the above ingredients with water. Batter should be of dropping consistency.
  • How to Make Chilli Gobi with Capsicum:

    1. Wash and clean cauliflower florets. Boil 2 cups water with 1/2 tsp salt. Add cauliflower florets and boil for 5 minutes. Drain out water thoroughly.
    2. Heat 200 ml oil in a Deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and Deep Fried till golden brown colour in batches ( 7 - 8 florets at a time ).
    3. In another frying pan or wok, heat 1 tbsp oil. Add chopped ginger and garlic and fry till golden brown colour.
    4. Add chopped spring onions / onions and saute for 3 - 4 minutes.
    5. Add capsicum pieces and stir well for 3 minutes.
    6. Add tomato ketchup, soy sauce and red chilli sauce. Mix well and add 2 tbsp water.
    7. Add deep fried cauliflower florets. Stir well for 2 minutes. Cover with a lid and cook on a low to medium heat for 5 - 8 minutes or until the sauce thickens / dries up. Stir occasionally.
    8. Garnish with chopped spring onion. Serve hot with noodles or fried rice.
    9. Recipe Courtesy: Niya's World





     

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