Monday, January 20, 2014

Chili Gobi

Hi Readers,

In Winter's when Cauliflower and Gobi is readily available in Indian market, and we like hot fried foods in chilly weather, this is a dish that would be liked by people of all ages, especially children as they like Chinese recipes more.Here is a recipe for you.

250 gms fresh Gobi or Cauliflower florets half boiled
2 medium Capsicum or colored Bell peppers
1 large Onion

for the batter:
1/4 cup All purpose flour
2 tbsp. Corn flour
1/4 cup Water, approx
1/4 tsp Pepper powder
1 tsp Ginger-Garlic paste, optional
Salt to taste
2 tbsp All purpose flour, to dust
Oil, to deep fry

Other ingredients:
4-5 Garlic cloves, finely chopped
3/4" Ginger, finely chopped
2-3 Green(or red) chillies, finely chopped
1 tsp Celery(or thick Coriander stems), finely chopped
1 tbsp Vinegar
1 tbsp Soya sauce
2-3 tbsp Tomato Ketchup
1 tbsp Red Chili Sauce or 1-2 tsp Red Chili paste
1/4 tsp freshly ground Pepper
Salt to taste
2-3 tbsp Oil

Remove the stem and seeds and the white internal layer of capsicum (or bell peppers) and cut into 1" cubes and keep aside.
Cut a large onion into large 1" cubes and separate into layers.
Cut Cauliflower  into medium size. Boil it till it's half done & keep it aside. 
Take a bowl and add corn flour,all purpose four, ginger-garlic paste(if adding),pepper powder and salt and add 1/4 cup of water and mix it nicely to form a thick coating batter, beat the batter nicely with out any lumps. Do not make this batter thin as it will not hold the coating. So add the water in stages to get a thick coating consistency. And 1/2 tbsp soya sauce to it.
Heat oil in a deep curved pan for deep frying
Dip the Cauliflower in the maida batter and deep fry until they turn light golden brown in color. 
Heat oil in a deep wok and add finely chopped ginger, garlic,celery and green chillies and fry until light brown in color.
Add diced capsicum(or bell pepper) pieces and fry on high flame for 1-2 mins until the capsicum pieces slightly wilt. Add diced and separated onions and fry on high fame for a minute. Do not let them fry for long and loose the crunchiness of vegetables.
Reduce the flame or remove the wok from heat and add vinegar, soya sauce, tomato ketchup, red chili sauce(or paste), salt and pepper. Remember that all the sauces contain some salt, so do not add more salt. Return to heat and mix all the sauces nicely on low flame for a minute.
Add the fried Cauliflower pieces and increase the flame and stir fry for 1-2 minutes until they become piping hot.
Serve it hot. 

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