Gobi Manchurian

Ingredients

1 cauliflower (cut into delicate florets)

1 medium-sized onion (finely cut)

3 green serrano chillies (cut length-wise)

2 tbsp crushed garlic

2 tbsp oil

4 tbsp kethcup

4 tbsp chilli sauce

4 tbsp soy sauce

2 tbsp vinegar

4 tsp corn starch

10 tbsp all purpose flour

4 tbsp corn starch

6 green onion stalks (cut into 1 inch pieces)

1/2 tsp salt

1/2 tsp black pepper

oil for deep frying

Protocol:

For the sauce:

heat 2 tbs oil in a saucepan and add onions and green chillies. Sauté till onions start turning a golden-brown color and the oil starts separating from the mixture. Now add ketchup, chilli sauce, soy sauce and vinegar and heat till mixture is well cooked and the pungent aroma of vinear beins to fade. The oil will separate from the paste once more. Add 1/2 cup water and cook for two minutes. Then add 4 tsp corn starch to thicken the sauce. Turn stove off and set sauce aside.

Batter: Mix the all purpose flour, corn starch, salt and pepper and add 2.5 cups of water mixing the flour into a smooth but thin batter.

Now heat the oil for deep frying in a wok. Once hot, batter cauliflower florets with prepared batter, making sure that the florets are well-battered even in between individual florets. Fry battered florets and drain on a paper towel. Once you are done frying, heat the sauce for a minute or so. Add florets to the sauce and mix so each floret is covered in a layer of sauce. garnish with green onions. Serve hot with fried rice or noodles.