Foods tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, are traditionally not associated with much of Chinese cuisine.Hot chilli, ginger, garlic and yogurt are also frequently used in dishes.This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Indian Chinese food is readily available in major metropolitan areas of India such as Mumbai, Chennai, Hyderabad, Delhi, Kolkata and Bangalore.It is also available in a number of towns and on dhabas (roadside stalls), also popularly referred to as "Fast foods", adjacent to major Indian roads and highways.It can also be found in the mobile kitchen carts that ply the streets of cities, prepared in woks over a portable gas burner.Manchurian sauce, Szechwan sauce, soy sauce and Hakka noodles are available in many stores in cities across.
INGREDIENTS
cauliflower (gobi)-1/2 kg
maida-4 tbsp
corn flour-4 tbsp
salt-1/2 to 1 tsp
garlic -10 flakes(finely chopped)
green chillies-2 or 3) finely chopped
ginger-1" piece finely chopped
capsicum-1 or 2 finely chopped
sugar-1/2 tsp
tomato sauce-1 tbsp
vinegar-1 tbsp
soya sauce-1 tsp
red chilli sauce-1 tbsp
green chilli sauce 1 tbsp
oil-or frying
spring onions
Method:
1. Wash the cauliflower florets and cook them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.
2. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce.
3. Make a slightly thick paste and add cauliflower and coat it with the paste.
1. Wash the cauliflower florets and cook them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.
2. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce.
3. Make a slightly thick paste and add cauliflower and coat it with the paste.
4. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.
5. Now heat 3 tsp of oil in a wide kadai or wok on high flame, green peppers, ginger garlic, green chilli for 4 to 5 minutes,
6. Once they turn slightly tender, add the soy sauce, tomato ketchup, red chilli sauce,green chilli sauce and salt and little sugar then add fried cauliflower along with it.
7. Toss everything for few minutes until the masala becomes dry. Add spring onions while sauteing.
5. Now heat 3 tsp of oil in a wide kadai or wok on high flame, green peppers, ginger garlic, green chilli for 4 to 5 minutes,
6. Once they turn slightly tender, add the soy sauce, tomato ketchup, red chilli sauce,green chilli sauce and salt and little sugar then add fried cauliflower along with it.
7. Toss everything for few minutes until the masala becomes dry. Add spring onions while sauteing.
8. Garnish with coriander leaves.
Tips:
1. Don't make the batter very thin. The batter should coat the cauliflower really well.
2. After frying the green peppers and ginger add 2 tbsp water before adding all the sauces, this ensures that the sauces does not become too dry before adding in the fried cauliflower.
Nutritional facts:
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 294.7
Cholesterol 0.0 mg
Total Carbohydrate 32.3 g
Protein 5.3 g
Tips:
1. Don't make the batter very thin. The batter should coat the cauliflower really well.
2. After frying the green peppers and ginger add 2 tbsp water before adding all the sauces, this ensures that the sauces does not become too dry before adding in the fried cauliflower.
Nutritional facts:
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 294.7
Cholesterol 0.0 mg
Total Carbohydrate 32.3 g
Protein 5.3 g
( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)
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