Indo-Chinese recipe of Manchurian, prepared with cauliflower)
Preparation time-12-15 minutes Cooking time—22-25 minutes
- Cauliflower, florets-medium size flower
- All purpose flour (Maida)-3tbsp
- Green chilies, minced-3-4
- Salt-to taste
- Ginger, garlic paste-1tsp
- Oil-to fry
- Ginger, chopped-2tsp
- Garlic, chopped-1tsp
- Onion, chopped-1 medium
- Capsicum, chopped- 1 medium
- Soya sauce-1½ tbsp
- MSG- ½ tsp
- Red chilli sauce-1tbsp
- Vegetable stock or water- 2cups
- Sugar- ½tsp
- Salt-to taste
- Corn starch-2 tbsp
- Spring onion greens, chopped-2tbsp
1- Wash and drain cauliflower florets. Make thick and smooth batter with maida,cornstarch,minced green chillie,ginger,garlic paste and salt using about ¾ half cup of water.
2-Heat enough oil in a kadhai over medium flame. Dip each cauliflower floret in the prepared batter and deep fry till golden brown.
3-Remove and drain onto absorbent paper.
4-To make the sauce, heat 2tbsp of oil in a wok or pan ,add ginger and garlic and stir fry for a few seconds, add onion and capsicums , sauté for about 30 seconds.
5-Stir in soya sauce, vinegar, MSG, red chilli sauce, sugar and salt. Add vegetable stock or water. Bring it to boil then reduce the heat and let it simmer for a minute.
6-In the meantime, dissolve 2tbsp of cornstarch in half cup of water and gradually add to the sauce mixture, stirring continuously till the mixture thickens.
7-Add cauliflower florets. Mix well and continue to cook for another two minutes.
8-Serve hot garnished with chopped spring onion greens