Indian Recipes

                      Gobi Manchurian

INGREDIENTS:

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

METHOD:

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 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 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