[ad_1]
Substances
1 medium. cauliflower clear and damaged into large florets.
1 small bunch spring onion finely chopped
2 tsp ginger finely chopped
1 tsp garlic finely chopped
1/4 cup plain flour
3 tbsp cornflour
1/4 tsp purple chilli powder
2 purple chillies, dry
3 tbsp oil
1 1/2 cups water
1 tbsp. milk
Preparation
Boil the florets for 3-4 minutes in loads of water, to which a tbsp of milk has been added.
Drain and pat dry on a clear material.
Make skinny batter out of flour and 2tbsp cornflour, including 1/4 tsp every of ginger and garlic and purple chilli powder and salt
to style.
Dip the florets within the batter one after the other and deep fry in scorching oil. Maintain apart.
Within the remaining oil, add remaining ginger, garlic and crushed purple chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and convey to a boil.
Add 1tbsp cornflour to 1/4 cup water and dissolve properly.
Steadily add to the gravy and stir repeatedly until it resumes boiling.
Boil until the gravy turns into clear. Add florets and soya sauce.
Boil for 2 extra minutes and take away.
Serve scorching with noodles or rice.
[ad_2]
