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Schezuan cauliflower gravy
By : Method
- Dip the cauliflower florets in the batter.
- Deep fry till crisp.
- Heat one tablespoon oil in a pan; add chopped garlic, ginger and green chillies and stir fry over a high flame for a couple of seconds.
- Add the whites of spring onion and fry again for a few seconds.
- Add the Schezuan sauce, fried cauliflower florets and salt and mix well.
- Add the cornflour dissolved in water to make a semi-solid gravy.
- Serve immediately, garnished with the spring onion greens
Ingredients:
200g cauliflower florets
Oil for deep frying
1/2 tsp each - ginger and garlic
2 - green chillies
1 tbsp - whites of spring onion
1 tbsp - cornflour
1/2 cup - water
4 tbsp - Schezuan sauce
Salt to taste
200g cauliflower florets
Oil for deep frying
1/2 tsp each - ginger and garlic
2 - green chillies
1 tbsp - whites of spring onion
1 tbsp - cornflour
1/2 cup - water
4 tbsp - Schezuan sauce
Salt to taste
For batter:
3 tbsp - maida
3 tbsp - cornflour
1/2 tbsp - oil
Water for mixing
Salt to taste
For garnishing:
2 tsp - spring onion greens, chopped
RECIPES BY KEERTHI
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