[I had not thought of french fried cauliflower.
Why not?
And Broccoli and why not cabbage leaves stuffed with something good, cheese, meat & rice, any thing, dipped and french fried...
It appears to me that a half cup of garlic is more than I would like.
granny]
http://www.ethnic-spicy-food-and-more.com/gobi-manchurian-cauliflower-masala.html
Gobi Manchurian – Cauliflower masala
by Sophiya
(Thanjavur, Tamilnadu, India)
Ingredients:
Cauliflower - Pookosu - 1 no. (Large)
Onion - Vengayam - 1 no. (Large)
Ginger - Inji - 1/2 cup
Garlic - Poondu - 1/2 cup
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai Milagai - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhaniya thul - 2 table spoons
All purpose flour - Maida - 1 cup
Corn flour - Makka chola mavu - 2 table spoons
Soya sauce - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Salt to taste
Oil for frying,
Butter - 1 table spoon
Method:
1. Soak cauliflower florets in hot water for 10 minutes. Then boil it in water for 10 minutes.
2. Now mix all purpose flour (Maida), butter and corn flour and make them to paste. Make ginger garlic paste and add to this. Mix them well. Now dip these florets in this flour paste and deep fry in oil. Keep them on a tissue paper so that excess oil will be absorbed.
3. Now heat oil in a pan/kadai (It can be done in the same kadai in which the florets are fried) and add ginger and garlic which are chopped, add cumin seeds, curry leaves, chopped onions, little salt and fry them well. Now add soya sauce and then the florets which are dipped. Now add chilly powder and coriander powder and mix them well. Garnish with coriander leaves.
Hot red Gobi manchurian is delicious and ready to be served. Yummy!!! Yummy!! It can be served as a starter or along with parathas, naan, chappathis or rice. It can be served for 4 persons. It takes hardly 30 minutes to cook.
Note: Ginger and garlic should be cut into small pieces after peeling off the skin. Half of them should be kept as such and the remaining half should be made to a paste which is added to all purpose flour.
Cauliflower should be soaked in hot water because it will kill if any germs are there.
Holy smokes ... that cauliflower recipe sounds wonderful! I like to dredge and deep fry squash blossoms that have been stuffed with goodies like cream cheese/bacon/mushroom mixture.