• 2 pcs: Cauliflower
• 1/2 cup: Plain flour
• 3 tsp: Cornflour
• 1 small bunch: Spring onion chopped
• 2 tsp: Ginger chopped
• 1 tsp: Garlic chopped
• 1/4 tsp: Red chilli powder
• 3 no: Dry Red chillies
• 1 tsp: Milk
• 3 tsp: Oil
• 1 cup: Water

•  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.
• 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.
• Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
• In the residual oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 cup water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
• Add florettes and soya sauce. Boil for two more minutes and remove.
• Serve hot with noodles or rice.
  

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