Preparation:
Boil the florettes for 3-4 minutes in plenty of water, to which a
tablespoon of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tablespooncornflour, adding 1/4
teaspoon 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 tablespoon 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 teaspoon 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 |
