| Ingredients: |
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| | Cauli Flower | : | 1 medium | | | Plain Flour | : | 3 tbsp | | | Corn Flour | : | 3 tsp | | | | Spring Onion | : | 1 small bunch | | | Ginger | : | 2 tsp (finely chopped) | | | Garlic | : | 1 tsp (finely chopped) | | | Red Chilli Powder | : | ½ tsp | | | Dry Red Chillies | : | 2 | | | Red Food Colour | : | a pinch | | | Milk | : | 1 tsp | | | Water | : | 1½ cup | | | Oil | : | as required | | | Green chillies | : | 3 (slit length wise) | | |
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| Preparation: |
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| Wash cauli flowder well. Seperate it into florettes and soak it in warm salted water for about 15 minutes. Boil the florettes for 5 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat them dry with a clean cloth. |
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| Mix together palin flour and 2 tsp cornflour. Add ¼ of ginger, garlic, red chilli powder, food colour and salt. Make thin batter out of the mixture adding enough water. |
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| Heat oil in a deep frying sauce pan. Dip florettes in the batter one by one and deep fry in hot oil till they become crisp. Remove from oil using a perforated spoon and keep it aside. |
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| Transfer excess oil into another bowl leaving 2 tbsp of oil inthe sauce pan. Add remaining ginger, garlic and broken red chilli and fry for a minute. Add the salt and spring onions. Stir f and slit green chillies. Fry for a minute and add 1½ cups water and bring it to a boil. Add 1 tsp. cornflour to ¼ cup water and mix well. Gradually add this mixture to the gravy and ley it boil stirring continuously till it becomes transparent. Now add florettes and soya sauce and boil for two more minutes and remove. |
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| Serve piping hot with noodles or fried rice or take it as snacks. |
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| Variation:Omit gravy and prepare dry manchurian. |
