Cauliflower Manchurian

When I met my future hubby for the first time, I asked him what food he likes and prompt came the reply "Chinese".. and I was like..."Phew!!! that's easy....Maggi Noodles"

Well, we survived on Maggi Noodles for a long time and then we visited my inlaws and woooo.... Mom's chinese preparation is better than what we get in the Indo Chinese restaurants. Well, I had to learn it somehow. So this is Cauliflower Manchurian her way.

Cauliflower: 500 gms (washed properly and cut into bite size pieces)

All Purpose Flour: 1/3 cup

Corn Flour: 1/4 cup

Salt: as required

Pepper: 2 tsp

Water: to make a thick batter

Spring Onions: 3  sliced

Green stalk of the Spring Onion: to garnish

Garlic: 10 pods chopped

Ginger: 1 tsp chopped

Green Chillies: 5-6 chopped

Soya Sauce: 1 tbsp

Tomato Sauce: 2 tbsp

Red Chilli Sauce: 1 tbsp

Corn Flour: 1 tbsp

Water: 3/4 cup

Oil: 1 tbsp

First make the sauce. You can make it beforehand and then fry the Cauliflower just before serving.

Mix the cornflour in cold water. mix the Tomato sauce, Chilly Sauce, Soya Sauce, required salt and keep aside.

In a kadai, heat oil and saute the sliced onions, garlic, ginger and green chillies for a few minutes. You will get a nice aroma of the garlic.

Now add the sauce to it and mix well and let it cook for 2 minutes on medium heat.

Turn off the stove and keep aside till ready to be used.

Make a batter with the cornflour, Maida, pepper and salt by adding water. Make sure it is a thick batter so that the cauliflower will get evenly coated.

Heat oil in a pan.

Dip each cauliflower in the batter and deep fry till golden brown. (medium heat)

Drain on an absorbant paper.

Now heat the sauce and add the fried Cauliflower to it and do a mixing for a minute.

Turn off the stove.

Serve the manchurian warm garnished with the spring onion stalk.

Linking this to CC dish for loved ones