CRISP CAULIFLOWER MANCHURIAN WITH DARK SOYA SAUCE
Manchurian is original from Calcutta, India. It comes in the category of Indian Chinese cuisine. This dish prepared in Indian style with Chinese seasoning.
Cauliflower Manchurian is quiet popular as a starter, but you can make this with gravy also. Here in this recipe I used Dark soya sauce for intense flavor and made without plain flour to make this crisper.
2 cups cauliflower florets
2tbsp. Red Capsicum finely chopped
2tbsp. Corn starch or Corn flour
1tbsp. Ginger paste
2tbsp. Dark soya sauce
1tsp. Apple vinegar
1tsp. White pepper
Salt to taste
1tbsp. Tomato Ketchup
2 tbsp. coriander finely chopped
Oil for frying
1-Blanch cauliflower in the salted water, drain. Dry with kitchen towel to remove extra water.
2-Mix all the ingredients except tomato ketchup, capsicum and oil in a big bowl and add cauliflower florets. Toss well and keep aside for 1 hour.
3-Heat oil in the fry pan and shallow fry marinated cauliflowers in the batches.
4-Heat 1 tsp. oil in the pan and sauté capsicum .Add fried cauliflower and tomato ketchup. Remove and mix with coriander .Serve with sauce.