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