@alirakha96: #طرابلس #ليبيا #اكسبلور #الشعب_الصيني_ماله_حل😂😂 #fyp

Ali Rakha 🇱🇾
Ali Rakha 🇱🇾
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Gobhi || Couliflower Munchurian❤️ #fyp #cooking #indiancooking #Foodie #cookwithme          Ingredients For Blanching & Frying Cauliflower:  1 medium head of cauliflower, cut into medium bite-sized florets  Water for boiling  Spices: Salt, red chili powder, black pepper powder, and cumin/coriander powder  Binding: ~3–4 tbsp cornstarch and ~2 tbsp all-purpose flour (maida)  Oil for deep frying For the Manchurian Sauce:  1 red onion, sliced/petals  1 green capsicum (bell pepper), sliced into strips  2–3 green chilies, slit lengthwise  5–6 garlic cloves, finely chopped  1 inch ginger, finely chopped  Fresh cilantro (coriander), finely chopped  1 tbsp soy sauce  1 tbsp red chili sauce or hot sauce  1 tbsp tomato ketchup  1 tbsp cornstarch mixed with 3–4 tbsp water (cornstarch slurry)  2 tbsp cooking oil Step-by-Step Instructions 1. Prepare and Blanch the Cauliflower 1. Bring a pot of water to a rolling boil. 2. Add the cauliflower florets and blanch for 2 to 3 minutes until slightly tender (do not overcook). 3. Drain completely using a mesh strainer and transfer the florets into a large mixing bowl. 2. Coat and Fry the Cauliflower 1. Season the warm cauliflower with salt, red chili powder, black pepper, and cumin/coriander powder. 2. Sprinkle cornstarch and all-purpose flour directly over the florets. 3. Mix thoroughly using your hand until every floret is evenly coated in a light spice-and-flour batter. 4. Heat oil in a deep skillet or pan over medium-high heat. 5. Drop the coated florets into the hot oil in batches and deep-fry until golden brown and crispy. Remove and drain on paper towels. 3. Make the Manchurian Sauce 1. In a separate pan or wok, heat 2 tablespoons of oil over high heat. 2. Add the finely chopped ginger and garlic, sautéing for about 30 seconds until fragrant. 3. Add the sliced onions, green bell peppers, and slit green chilies. Toss and stir-fry on high heat for 1–2 minutes so they stay crunchy. 4. Pour in the soy sauce, chili sauce, and tomato ketchup. Stir well to combine. 5. Pour in the prepared cornstarch slurry to thicken the sauce into a glossy glaze.
Gobhi || Couliflower Munchurian❤️ #fyp #cooking #indiancooking #Foodie #cookwithme Ingredients For Blanching & Frying Cauliflower: 1 medium head of cauliflower, cut into medium bite-sized florets Water for boiling Spices: Salt, red chili powder, black pepper powder, and cumin/coriander powder Binding: ~3–4 tbsp cornstarch and ~2 tbsp all-purpose flour (maida) Oil for deep frying For the Manchurian Sauce: 1 red onion, sliced/petals 1 green capsicum (bell pepper), sliced into strips 2–3 green chilies, slit lengthwise 5–6 garlic cloves, finely chopped 1 inch ginger, finely chopped Fresh cilantro (coriander), finely chopped 1 tbsp soy sauce 1 tbsp red chili sauce or hot sauce 1 tbsp tomato ketchup 1 tbsp cornstarch mixed with 3–4 tbsp water (cornstarch slurry) 2 tbsp cooking oil Step-by-Step Instructions 1. Prepare and Blanch the Cauliflower 1. Bring a pot of water to a rolling boil. 2. Add the cauliflower florets and blanch for 2 to 3 minutes until slightly tender (do not overcook). 3. Drain completely using a mesh strainer and transfer the florets into a large mixing bowl. 2. Coat and Fry the Cauliflower 1. Season the warm cauliflower with salt, red chili powder, black pepper, and cumin/coriander powder. 2. Sprinkle cornstarch and all-purpose flour directly over the florets. 3. Mix thoroughly using your hand until every floret is evenly coated in a light spice-and-flour batter. 4. Heat oil in a deep skillet or pan over medium-high heat. 5. Drop the coated florets into the hot oil in batches and deep-fry until golden brown and crispy. Remove and drain on paper towels. 3. Make the Manchurian Sauce 1. In a separate pan or wok, heat 2 tablespoons of oil over high heat. 2. Add the finely chopped ginger and garlic, sautéing for about 30 seconds until fragrant. 3. Add the sliced onions, green bell peppers, and slit green chilies. Toss and stir-fry on high heat for 1–2 minutes so they stay crunchy. 4. Pour in the soy sauce, chili sauce, and tomato ketchup. Stir well to combine. 5. Pour in the prepared cornstarch slurry to thicken the sauce into a glossy glaze.

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