cauliflower 65

Cauliflower/Gobi 65








Ingredients



2 cups cauliflower florets

1/2 cup besan(Chickpea flour)

2 tbs rice flour

1 tsp cumin seeds

1 tbs garlic, grated

1 tsp ginger, grated

1/2 tsp cumin powder

1/2 cup onions, chopped

1/2 cup capsicum chopped

salt, as needed

1/4 tsp red chilli powder

2 tbs chilli garli sauce

2 tbs dark soy sauce

coriander leaves to garnish

1 tbs vegetable oil

Method

Make a thin batter with besan, rice flour by adding salt and water.

Dip the cauliflower floretsto this batter and deep fry and set aside. Heat oil in a pan splutter cumin seeds.

To this add chopped garlics, green chillies, onions, bell peppers, saute well for few minutes .

Now add cumin powder, chilli powder,chilli garlic sauce, and soy sauce.

Add fried cauliflower florets and mix well, and saute in high flame for 2 minutes. Turn off the heat and garnish with coriander leaves.

CHILLI PANEER

Ingredients


Cottage cheese (paneer) 200 grams

Cornflour/ corn starch 4 tablespoons

Oil 2 tablespoon + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onions, sliced 2 medium

Green capsicum, seeded and thick strips 1 large

Vegetable stock 1/2 cup

Salt to taste

White pepper powder 1/2 teaspoon

Soy sauce 2 tablespoons

Chilli sauce 1 tablespoon

MSG 1/4 teaspoon [optional]


Method

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Note: If  you are using readymade vegitable stock no need to add MSG