Side Dishes

Cauli Flower Manchurian

Delicious

4
Cauliflower separated into florets500 grams
Cornflour/ corn starch 8 tablespoons
Green chillies minced 3-4
Spring onion bulb chopped 2
Salt to taste
Oil 2 tablespoons
Garlic paste 1/2 teaspoon
Ginger paste 1/2 teaspoon
Green capsicum chopped 1 medium
Onion chopped 1 medium
Soy sauce 2 tablespoon
Vegetable stock 2 1/2 cups
Vinegar 2 tablespoons
MSG 1/2 teaspoon
Sugar 1/4 teaspoon
Step 1 Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce. Step 2 Heat sufficient oil in a kadai. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste. Step 3 Add the chopped capsicum and onion. Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes. Add the vinegar, MSG, sugar and adjust salt to taste. Step 4 Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling. Add the fried cauliflower florets. Mix well to coat and cook for two minutes more.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV

Mezcal Negroni

519

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV