CHILLI GOBI

CHILLI GOBI

INGREDIENTS

CAULIFLOWER- 1

OIL

FOR MARINATING

MAIDA/ ALL PURPOSE FLOUR- 4 TABLESPOONS

CORN FLOUR- 3 TABLESPOONS

GINGER - GARLIC PASTE- 1 TABLESPOON

PEPPER POWDER- 1 TABLESPOON

SOYA SAUCE- 1 TABLESPOON

CHILLI SAUCE - 1  TABLESPOON

TOMATO SAUCE - 2 TABLESPOONS

SALT- 1/3 TABLESPOON

EGG-1 

FOR GRAVY

OIL- 2 TABLESPOONS

ONIONS- 2; THICKLY SLICED

GARLIC- 6-8 CLOVES ; CRUSHED

GINGER-1 INCH PIECE ; CRUSHED

GREEN CHILLIES- 2; CHOPPED

SPRING ONION - 2-3 STALKS CHOPPED

PEPPER POWDER- 1 TABLESPOON

SOYA SAUCE- 1 1/2 - 2 TABLESPOONS

CHIILLI SAUCE - 1 TABLESPOON

TOMATO SAUCE- 2 TABLESPOONS

VINEGAR - 1/2 TABLESPOON

SALT 

CORN FLOUR - 1 TABLESPOON

PREPARATION

PREPARING CAULIFLOWER

CUT CAULIFLOWER INTO FLORETTES

BOIL WATER IN A VESSEL

ADD A PINCH TURMERIC POWDER AND SALT

WHEN WATER BOILS, ADD FLORETTES

REMOVE FROM FLAME

LET FLORETTES REMAIN FOR 5- 10 MINUTES

WASH THOROUGHLY 

DRAIN WATER

MIX ALL THE INGREDIENTS FOR MARINATION

PUT FLORETTES AND MARINATE WELL FOR 1- 2 HOURS, PREFERABLY IN A REFRIGERATOR.

HEAT OIL

DEEP FRY TILL GOLDEN BROWN IN COLOUR

PREPARING GRAVY

HEAT 2 TABLESPOONS OIL

SAUTE CRUSHED GINGER AND GARLIC

ADD CHOPPED ONIONS

FRY FOR A MINUTE

ADD SPRING ONIONS, GREEN CHILLIES AND CAPSICUM 

FRY FOR 2-3 MINUTES

ADD ALL THE SAUCES , VINEGAR , PEPPER POWDER AND SALT

MIX WELL

ALLOW IT TO BOIL

DISSOLVE 1 TABLESPOON OF CORNFLOUR IN 1/4 CUP WATER 

WHEN GRAVY BOILS ADD THIS 

MIX WELL

WHEN WATER BOILS ADD FRIED FLORETTES

STIR WELL

COOK IN LOW FLAME FOR 5 MINUTES

GARNISH WITH FRESH SPRING ONIONS AND CORIANDER LEAVES