Charishma's Cauliflower Manchurian

DIRECTIONS

• Add milk to water in a pot and mix well.
• Add the cauliflower florettes to the pot and boil for 3-4 minutes.
• Remove from pot, drain and pat dry on a clean cloth.
• In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder.
• Dip the florettes in the batter, one by one.
• Heat oil in a wok.
• Deep fry the cauliflower florettes in hot oil.
• Drain on clean kitchen paper towels and keep aside.
• Pour the remaining oil in a pot.
• Add the ginger, garlic and crushed red chilli. Stir-fry for a minute.
• Add salt to taste and spring onions. Stir-fry for a minute.
• Stir in 1 1/2 cups water and bring to a boil.
• In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well.
• Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.
• Boil till the gravy becomes transparent.
• Add the cornflour florettes and soya sauce to taste.
• Boil for 2 more minutes.
• Remove from heat.
• Serve hot with Veg noodles or Veg fried rice.
• Enjoy!