Gobi manchurian

Ingredients

• 1 cauliflower
• 1 small bunch spring onoin finely chopped
• 2 tsp. ginger finely chopped
• 1 tsp. garlic finely chopped
• 1/4 cup rice flour
• 3 tbsp. cornflour
• 1/4 tsp. red chilli powder
• 2 red chillies, dry
• 3 tbsp. oil
• 1 1/2 cups water
• 1 tbsp. milk

Preparation:

Gobi Manchurian gravy:

• Break the cauliflower into big floretts.
• Boil the florettes for 3-4 minutes in water with tbsp of milk added.
• Dry the floretts.
• Make thin batter out of rice flour and 2 tbsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and add salt .
• Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
• Heat oil in a pan and add remaining ginger, garlic and crushed red chilli and fry for a minute.
• Add the salt and spring onions.
• Fry for a minute.
• Add 1 1/2 cups water and bring to a boil.
• Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
• Boil till the gravy becomes transparent.
• Add florettes and soya sauce.
• Boil for two more minutes and remove.
• Serve hot with noodles or fried rice.

Dry Manchurian:

• Omit the gravy in the above recipe.
• Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
• Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes and serve.