START!™ Cauliflower Manchurian Recipe
The secret Xianbei recipe
- 1 small Cauliflower, cut into flowerets
- 4 tbsp START! Hot Curry Sauce
- 2 tbsp ginger paste
- 2 tsp red chilli powder
- 2 tbsp green chilli paste
- ½ bunch coriander leaves, finely chopped
- A pinch of saffron, dissolved in milk
- 2 to 3 green onions, chopped finely
- 1½ tsp garlic, chopped
- 2 tsp soy sauce
- 1½ tbsp of cornflour , dissolved in water
- 1 tbsp wheat flour
- ½ cup rice flour
- ½ tsp baking powder
- ½ cup cornflour
- juice of ½ lemon
- salt to taste
- oil for deep frying
In a large bowl, mix the wheat flour , rice flour, ½ cup cornflour, baking powder, salt, soy sauce, 1 tbsp ginger paste, 1 tsp chilli powder, and 1 tbsp green chilli paste.
Combine well with water, until you get the consistency of thin batter.
Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.
In an open pan, put some oil and when it smokes add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped onions and fry only until they start becoming translucent.
Now add the chopped garlic and green chilli paste and fry for a minute.
Add the soy sauce and stir for a minute.
Bring down the heat and then add the cornflour-water paste.
The mixture will start to thicken; keep on stirring on low heat and when the mixture turns thick enough, add the START! Hot Curry Sauce and chopped coriander leaves and stir for 20 seconds.
The coriander leaves should not lose their color.
Take this mixture from the heat and pour it onto the fried cauliflower.
If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy.
It all depends on how you like to eat the Cauliflower Manchurian soft or crispy.