|
Ingredients
|
Quantity
|
|
Cauliflower clean and broken into big
florettes
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1 medium
|
|
Small bunch spring onion – finely chopped
|
1
|
|
Ginger – finely chopped
|
2 tsp
|
|
Garlic – finely chopped
|
1 tsp
|
|
Plain flour
|
¼ cup
|
|
Corn flour
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3 tbsp
|
|
Red chilli powder
|
¼ tsp
|
|
Red chilli – dry
|
2
|
|
Oil
|
3 tbsp
|
|
Water
|
1 ½ cup
|
|
Milk
|
1 tbsp
|
Boil the florettes for 3-4 minutes in plenty of water, to which a tablespoon
of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tablespoon cornflour, adding ¼
teaspoon 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 ½ cups water and bring to a boil.
Add 1 tablespoon 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 sauce at this stage.
Sprinkle 1 teaspoon cornflour 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 minced vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a
pingpong ball.
