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Gobi Manchurian

1 medium. cauliflower clean and broken into big florettes
1 small bunch green onions, including the stems finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1 tsp. crushed red chili
2 tsp. soya sauce
3 tbsp. corn flour
3 tbsp. oil
1/2 cups water
2 tsps coriander leaves chopped 

For preparing the florets you will need : 1 tsp milk  1 egg white beaten, 2 tbsp. corn flour, 1/4 tsp. each of ginger paste, garlic paste,  red chili powder

For the cauliflower : Add 1 tsp of milk in a pot with water and bring to a boil. Add florettes and boil until blanched for about for 3-4 minutes.  Drain and pat dry on a clean cloth.

Make thin batter out of 1 egg white beaten, 2 tbsp. corn flour, 1/4 tsp. each of ginger paste, garlic paste,  red chili powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add the finely chopped ginger, garlic and crushed red chili and sauté for a minute. Add the salt and green onions.  Stir fry for a minute. Add soya sauce. Add 1/2 cup water and bring to a boil.

Add 1 tbsp. corn flour to 1/4 cup water and dissolve well. Gradually add the corn flour mixture to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add the deep fried florettes. Boil for two more minutes and remove. Serve hot with noodles or rice. Garnish with chopped coriander leaves.


Dry Veg Manchurian 

This can be made by omitting the gravy. Make the florettes as above and instead of adding water as above, add fried florettes, green onions and soya sauce at this stage. Sprinkle 1 tsp. corn flour on the florettes and stir-fry for 2 minutes. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.

Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped mixed vegetables and  bind with some corn flour or bread crumbs and make small lumps the size of a Ping-Pong ball.

Fry as above and proceed as above.




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