Cauliflower Manchurian

This is one of my favorite. I had this in one of a restaurant called The Mintt in Pittsburgh, the best ever. I tried it the same way at home and yes it did come out very well.  Lets have a look.

Medium sized cauliflower, cut into florets (place it in salted hot water for 10-12 minutes, drain it) – 1

Maida/all-purpose flour – 4 tsp

Cornflour – 2 tsp

Rice flour – 1 tsp

Ginger-garlic-green chilly paste – 1 tsp

Color powder – a pinch

Salt to taste

Spring onions, finely chopped – 1/4 cup

Green chillies – 2 (CHOPPED)

Finely chopped garlic – 1/4 cup

Finely chopped ginger – 1/4 cup

Green Chilly sauce – 1 tsp

Red chilly sauce – 1 tsp (optional – if you want it to be real spicy then u can add this)

Soy sauce – 1 tsp

Tomato ketchup – 3 tsp

Finely chopped cilantro to garnish

Method:   Heat oil for deep frying.  In a bowl, combine all purpose flour, cornflour, rice flour, salt, ginger-garlic-green chilly paste, color powder and water to make a thick paste.  Dip the washed and drained florets into the batter.  Coat it well.  Then deep fry it.  Deep fry until the florets are well cooked and until it turns golden brown.  Place all the cooked florets in an absorbent tissue paper.  Next, in a pan, add oil.  Add chopped ginger, chopped garlic, green chillies. Saute for 2 minutes.  Now add soy sauce, tomato ketchup, green chilly sauce, red chilly sauce.  Mix well.  Add the fried cauliflower. Toss it well in medium high flame.  Add chopped spring onions.  Toss it again.  Remove from heat and garnish with cilantro at the end.  Tasty cauliflower dish is ready.