Gobi Manchurian

I really enjoy making this recipe. I don't need to go to any chinese restaurant to enjoy my favorite dish any more...Your family and friends will enjoy this dish

Ingredients (Serves: 6)
1 pcs: Cauliflower (medium, clean and broken into big florettes)
1/4 cup: Plain flour
2 tsp: Cornflour
1 tsp: Ginger (finely chopped)
1 tsp: Garlic (finely chopped)
1/2 tsp: Red chilli powder
1 tsp: Milk
3 tsp: Oil
1/4 tsp: Soya Sauce (Optional)
Salt to taste
3 Tbsp (or as needed): Tomato Puree (Optional)
Tomato Ketchup to taste
1/4 tsp: Chilli Sauce

Method
1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on
a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder
and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and fry on low-medium heat until nice aroma comes out.
(do not make the garlic and ginger red).
5. Then add remaining red chilli powder and fry for a minute (on medium heat so). (you may also add some crushed
red chillies).
6. *Optional* Add tomato puree and let it simmer on low-Medium heat until oil forms on sides. (use canned
crushed tomatoes).
7. Then add fried florettes, add soya sauce (optional), tomato ketchup and chilli sauce, and stirfry for 2 minutes.

Serve hot with noodles or Vegetable Fried Rice (will post soon).

	Quote:
	You may replace the gobi with bonless chicken also..To do so do not boil chicken.. Add oil to karachi and stir fry chicken. Add a pinch of salt. Stir fry until water from chicken has dried and chicken is golden brown in color. then follow rest of recipe from step 2