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
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
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.
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