1. Add milk to water in a pot and mix well. 2. Add the cauliflower florettes to the pot and boil for 3-4 minutes. 3. Remove from pot, drain and pat dry on a clean cloth. 4. In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder. 5. Dip the florettes in the batter, one by one. 6. Heat oil in a wok. 7. Deep fry the cauliflower florettes in hot oil. 8. Drain on clean kitchen paper towels and keep aside. 9. Pour the remaining oil in a pot. 10. Add the ginger, garlic and crushed red chilli. Stir-fry for a minute. 11. Add salt to taste and spring onions. Stir-fry for a minute. 12. Stir in 1 1/2 cups water and bring to a boil. 13. In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well. 14. Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling. 15. Boil till the gravy becomes transparent. 16. Add the cornflour florettes and soya sauce to taste. 17. Boil for 2 more minutes. 18. Remove from heat. 19. Serve hot with Veg noodles or Veg fried rice. 20. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
