Charishma'S Cauliflower Manchurian - cooking recipe

Ingredients

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

Preparation

Add milk to water in a pot and mix well.
Add the cauliflower florettes to the pot and boil for 3-4 minutes.
Remove from pot, drain and pat dry on a clean cloth.
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.
Dip the florettes in the batter, one by one.
Heat oil in a wok.
Deep fry the cauliflower florettes in hot oil.
Drain on clean kitchen paper towels and keep aside.
Pour the remaining oil in a pot.
Add the ginger, garlic and crushed red chilli. Stir-fry for a minute.
Add salt to taste and spring onions. Stir-fry for a minute.
Stir in 1 1/2 cups water and bring to a boil.
In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well.
Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent.
Add the cornflour florettes and soya sauce to taste.
Boil for 2 more minutes.
Remove from heat.
Serve hot with Veg noodles or Veg fried rice.
Enjoy!