tag:blogger.com,1999:blog-8561092.post-1105729893690299452005-01-14T11:09:00.000-08:002005-01-14T11:11:48.356-08:00<p><strong> <br />INGREDIENTS:</strong> <br />1 medium. cauliflower clean and broken into big florettes. <br />1 small bunch spring onoin finely chopped <br />2 tsp. ginger finely chopped <br />1 tsp. garlic finely chopped <br />1/4 cup plain flour <br />3 tbsp. cornflour <br />1/4 tsp. red chilli powder <br />2 red chillies, dry <br />3 tbsp. oil <br />1 1/2 cups water <br />1 tbsp. milk <br /> <br /><strong>METHOD:</strong> <br />Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. <br />Drain and pat dry on a clean cloth. <br />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 <br />to taste. <br />Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. <br /> <br />In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. <br />Add the salt and spring onions. <br />Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. <br />Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. <br />Gradually add to the gravy and stir continuously till it resumes boiling. <br />Boil till the gravy becomes transparent. Add florettes and soya sauce. <br />Boil for two more minutes and remove. <br />Serve hot with noodles or rice. <br /> <br /><strong>Variations:</strong> <br />Dry manchurian can be made by omitting the gravy. <br />Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. <br />Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. <br />Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. <br />Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced <br />vegetables and <br />bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. <br />Fry as above and proceed as above. <br /> <br />Making time: 45 minutes <br />Makes for: 6 <br />Shelf life: Best fresh</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8561092-110572989369029945?l=indian-vegetarian-recipes.blogspot.com'/></div>Mohit Johrihttp://www.blogger.com/profile/05136322941657655101noreply@blogger.com