RECIPES:

This issue's special is different forms of cauliflower manchurians.

CHINESE CAULIFLOWER DRY MANCHURIAN:

INGRIDIENTS:

Cauliflower         1 medium sized.

corn flour             3 Tbl Sps.

salt                       as required.

soya sauce           1 Tbl spoon..

worcestershire sauce  1 Tbl spoon..

Aji-no-motto        1/2 Tsp.

oil                         for frying.

METHOD:

1. Separate flowerletes from cauliflower.

2. Drop in boiling salted water for 2 minutes.

3. Drain off excess water.

4. Mix ground paste with salt, aji-no-motto and sauces.

5. Apply on cauliflower pieces and marinate for 1/2 an hour.

6. Sprinkle corn flour and deep fry in hot oil till brown.

7. Serve with sauce.

CAULIFLOWER MANCHURIAN:

INGRIDIENTS:

Cauliflower                cut into pieces.

Corn Flour                   2and a half tea spoons.

Gram flour                    4 tea spoons

Maidha                          3 tea Spoons.

Chilli powder                half tea spoon.

salt                                 as requiered.

Garlic                             2 flakes.

Coriander                        2 table spoons.

soya sauce                        half tea spoon.

tomato sauce                    half tea spoon.

chilli sauce                      half tea spoon.

METHOD:

Mix gram flour, corn flour, maidha and chilli powder along slat into a liquid batter. Boil the cauliflower pieces and drain the water and keep it aside. Cut garlic, coriander into fine pieces. Heat oil in a khadai and deep fry the cauliflower dipping in the mixed liquid batter. Take out when the cauliflower turns to golden brown colour. Mix all the sauces along the cut garlic and coriander and add on to the cauliflower chops.