Ingredients (Serves 3)
1. Cauliflower – 1 small (Around 2.5 cups), cut into small florets
2. Maida / all purpose flour – 2.5 tbsp + 1 tbsp
Corn starch – 2.5 tbsp
Kashmiri chilly powder – 1 tbsp
Pepper powder – 1/4 tsp
Ginger-garlic paste – 2 – 3 tsp
Baking powder – 1/8 tsp
Salt – To taste
Water – 3 tbsp or as required
3. Basmati rice – 2 cups, cooled completely (Add salt, while cooking rice)
4. Oil – 1 tbsp
Garlic – 1 tsp, minced
Onion – 1/4 , finely chopped
5. Carrot – 1/4 cup, chopped
Cabbage – 1/4 cup, thinly sliced
Spring onion, white part – 2 – 3 tbsp
6. Soy sauce – 1.5 tsp
Red chilly sauce / green chilly sauce – 2 – 3 tsp or to taste(you can also add 1 -2 tsp ketchup if you prefer)
Rice vinegar – 1 tsp
Pepper powder – 1/4 tsp
7. Spring onion, green part – 2 – 3 tbsp, chopped
Butter – 1 – 2 tsp
8. Salt – To taste
Method
1. Combine cauliflower florets with the ingredients numbered 2 until well-coated. Set aside for 15 minutes. Just before deep-frying, add 1 tbsp maida / all purpose flour and mix well.
2. Heat oil in a kadai and deep fry cauliflower florets in 2 – 3 batches over medium high heat for 5 – 7 minutes until crisp and golden. Transfer to a plate lined with paper towel.
3. Heat 1 tbsp oil and add garlic and onion. Stir-fry for a minute and add carrot, cabbage and spring onion, white part. Stir-fry for a minute and add the ingredients numbered 6. Mix well and add the cauliflower florets (you can add them later, if you prefer). Mix carefully and add cooked rice. Stir-fry for a few minutes. Finally add butter, chopped spring onion and continue to stir-fry for one more minute. Switch off. Serve as is or with any side-dish of your choice. It tastes best after 5-10 minutes.
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