How To ? When ? Why? Where

Ingredients:

• 1 small Cauliflower, cut into flowerets
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tsp red chilly powder
• 1/2 tsp turmeric powder
• 2 tbsp green chilly paste
• 1/2 bunch chopped coriander leaves
• A pinch of saffron (dissolved in milk)
• 2-3 chopped green onions (scallions)
• 1 1/2 tbsp chopped garlic
• 2 tsp soya sauce
• 1 1/2 tbsp cornflour (dissolved in water)
• 1 tbp wheat flour
• 1/2 cup rice flour
• 1/2 tsp baking powder
• 1/2 cup cornflour
• 1/2 lemon juice
• Salt to taste
• Oil for deep frying
• 2 tablespoon oil for sauce

Method:

Take a large bowl. Mix wheat, rice flour, 1/2 cup cornflour,baking powder, salt, soya sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilly powder, turmeric powder and 1 tablespoon green chilly paste. Mix all the ingredients with water, till you get the consistency of thin batter.

Dip the cauliflower flowerets in this batter and deep fry in oil and set aside. In a open pan, heat some oil. Add the remaining garlic and ginger paste. When it starts turning brown, add the chopped onions and fry only till they start becoming translucent. Add the chopped garlic and green chilly paste. Fry for a minute. Now add the soya sauce and stir for a minute. Bring down the heat and then add the cornflour-water paste and the red coloring. Keep on stirring on low heat. When the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. Now bring down the mixture from the heat and pour it onto the fried cauliflower. Serve the cauliflower manchurian.