INGREDIENTS:
1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onoin finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1/4 cup plain flour
6. 3 tbsp. cornflour
7. 1/4 tsp. red chilli powder
8. 2 red chillies, dry
9. 3 tbsp. oil
10. 1 1/2 cups water
11. 1 tbsp. milk
METHOD:
1. Boil the florettes for 3-4 minutes in plenty of water, to
which a tbsp. of milk has been added.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp.cornflour, adding
1/4 tsp. each of ginger and garlic and red chilli powder and
salt to taste.
4. Dip the florettes in the batter one by one and deep fry in
hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and
crushed red chilli and fry for a minute.
6. Add the salt and spring onions.
7. Stir fry for a minute. Add 1 1/2 cups water and bring to a
boil.
8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9. Gradually add to the gravy and stir continuously till it
resumes boiling.
10. Boil till the gravy becomes transparent. Add florettes and
soya sauce.
11. Boil for two more minutes and remove.
12. Serve hot with noodles or rice.
VARIATIONS:
1. Dry manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as
above, add fried florettes, spring onions and soya ce at
this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2
minutes.
4. Serve piping hot with toothpicks or miniforks and
chilli-garlic sauce or tomato sauce.
5. Same procedure for veg. manchurian (with gravy or dry),
but instead of using only cauliflower, use finely chopped
minced vegetables and bind with some cornflour or bread
crumbs and make small lumps the size of a pingpong ball.
6. Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
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