- 1 medium. cauliflower clean and broken into big florettes.
- 1 small bunch spring onoin finely chopped
- 2 tsp. ginger finely chopped
- 1 tsp. garlic finely chopped
- 1/4 cup plain flour
- 3 tbsp. cornflour
- 1/4 tsp. red chilli powder
- 2 red chillies, dry
- 3 tbsp. oil
- 1 1/2 cups water
- 1 tbsp. milk
METHOD:
- Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
- Drain and pat dry on a clean cloth.
- 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.
- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
- Add the salt and spring onions.
- Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
- Gradually add to the gravy and stir continuously till it resumes boiling.
- Boil till the gravy becomes transparent. Add florettes and soya sauce.
- Boil for two more minutes and remove.
- Serve hot with noodles or rice.
Variations:
- Dry manchurian can be made by omitting the gravy.
- Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
- Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
- Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
- 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.
- Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh