GOBI MANCHURIAN

Ingredients :
1 medium cauliflower, cleaned and cut into big florets
1 small bunch of spring onions,finely chopped
2 tsp ginger (adrak), finely chopped
1 tsp garlic (lahsun),finely chopped
3 tbsp corn flour (makkai ka atta)
¼ cup plain flour (atta)
¼ tsp red chilli powder
2 red chillies,
dry3 tbsp oil
1½ cups water
1 tbsp milk
Soy sauce as per taste
Method
1. Boil the florets for around 5 min in plenty of water, to which a tbsp of milk has been added. Drain the residue after boiling and pat dry on a clean cloth.
2. Make thin batter out of flour, add 2 tbsp corn flour, ¼ tsp of ginger and garlic each, red chilli pwd and salt to taste.
3. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add the remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute.
5. Add 1½ cups of water and bring to a boil.
6. Add 1 tbsp corn flour to ¼ cup water and dissolve well.
7. Gradually add to the gravy and stir continuously till it resumes boiling.
8. Boil till the gravy becomes transparent.
9. Add florets and soy sauce.
10. Boil for two to three minutes and remove.
11. Serve hot with rice, rotis, or noodles.
Variation:Dry Manchurian can be made by omitting the gravy.Make florets as above and instead of adding water, add fried florets, spring onions, and soya sauce at this stage.Sprinkle 1 tsp corn flour on the florets and stir fry for 2 min.Serve piping hot with toothpicks or mini forks and chilli garlic sauce or tomato sauce.Follow the same procedure for Vegetarian Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping-pong ball.Fry as above .