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The Vegetarian Curry Bible
Gobi Manchurian
by daawat.com
Cauliflower Manchurian
by Sunita
Ingredients:
Ingredients
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1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
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cups cauliflower florets
1 cup all purpose flour
1 tsp ginger garlic paste
1 tsp green chilli paste
1/2 cup chopped spring onions
1/4 cup chopped capsicum
2 tsp chopped garlic
2 tsp soya sauce
2 tsp tomato ketchup
1 tsp chilli sauce
Salt to taste
Oil for deep frying
Method:
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Cook cauliflower florets in salted water for 5 minutes. Remove the
water and keep aside.
Add ginger garlic paste, green chilli paste, salt and water to all-purpose
flour to make a batter of medium consistency.
Dip the florets in the batter and deep fry in hot oil until golden brown.
Remove and drain.
Heat 2 tsp of oil in a skillet and sauté spring onions, garlic and
capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup
and cook for 2 minutes.
Add the florets, mix well and cook for 5 minutes.
If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with
out any lumps before adding the florets. Cook for 5 minutes and then
add the florets.
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce
Method
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In a large bowl,combine the chapati atta , rice flour, 1/2 cup
cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger
paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green
chilli paste.
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Mix well with water, till you get the consistency of thin batter.
Serves: 4
Preparation time: 30-40 minutes
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