Cauliflower manchuria

Ingredients :

Cauliflower : 1/2

Oil : for deep frying

onions : 1/2 cup chopped finely

spring onions : 4

ginger : 1 inch piece

garlic : 4 cloves

mustard seeds : 1/2 tsp

cumin : 1 tsp

chana dal : 1 tbsp

urad dal : 1 tsp

turmeric : 1/4 tsp

red food color : a pinch

ginger garlic paste : 1/2 tsp

red chilli powder : 1/2 tsp

corriander leaves : 1/2 cup chopped finely

soya sauce : 1 tbsp

tomato sauce : 1 tbsp

hot and sweet sauce : 1 tbsp

curry leaves : few

corn flour : 2 tbsp

rice flour : 2 tbsp

besan : 1 tbsp

salt : as per taste

Cut the cauliflower into big floretts and wash them. Put them in hot boiling water for one minute and drain them. Keep aside. In another bowl mix in the besan, corn flour, rice flour, 1/2 tsp cumin, ginger garlic paste, chilli powder, red food color and some salt( add less because the soya sauce has salt). Now pour water into this mixture and make a thick batter to coat the floretts. Place a frying pan on the stove and fill it with the oil and heat it. Dip each florett individually and drop in the hot oil. When they are cooked remove and place them on a paper towel. Repeat with the other floretts.

Once done put another wide mouthed pan on the stove and pour one tsp oil and heat. Now add in the mustard seeds,chana dal, urad dal, remaining cumin, curry leaves, garlic, ginger and turmeric in the same order and fry for a minute. Now add in the onions and fry until they attain a brown color. Add the soya sauce, tomato sauce and hot and sweet sauce. Then add in the floretts and keep mixing so that they are coated with the sauces. Add in the chopped corriander leaves and chopped spring onions. Switch off the stove. Serve hot garnished with onions and corriander leaves.