Charishma's Cauliflower Manchurian

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium cauliflower, washed and chopped into big florettes
• 1 small bunch spring onion, washed and finely chopped
• 2 teaspoons ginger, peeled, washed and finely chopped
• 1 teaspoon garlic, peeled, washed and finely chopped
• 1/4 cup plain flour
• 3 tablespoons cornflour
• 1/4 teaspoon red chili powder
• 2 red chilies, dry
• 3 tablespoons cooking oil
• 1 1/2 cups water
• 1 tablespoon milk
• salt

Recipe

• 1 add milk to water in a pot and mix well.
• 2 add the cauliflower florettes to the pot and boil for 3-4 minutes.
• 3 remove from pot, drain and pat dry on a clean cloth.
• 4 in a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder.
• 5 dip the florettes in the batter, one by one.
• 6 heat oil in a wok.
• 7 deep fry the cauliflower florettes in hot oil.
• 8 drain on clean kitchen paper towels and keep aside.
• 9 pour the remaining oil in a pot.
• 10 add the ginger, garlic and crushed red chilli. stir-fry for a minute.
• 11 add salt to taste and spring onions. stir-fry for a minute.
• 12 stir in 1 1/2 cups water and bring to a boil.
• 13 in a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well.
• 14 gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.
• 15 boil till the gravy becomes transparent.
• 16 add the cornflour florettes and soya sauce to taste.
• 17 boil for 2 more minutes.
• 18 remove from heat.
• 19 serve hot with veg noodles or veg fried rice.
• 20 enjoy!