Ingredients: For Gobi 1 cauliflower, cut into flowerets 1 cup corn flour 1/4 cup rice flour 1/2 tsp baking powder 1 tbsp. ginger-garlic paste 1 tbsp. green chilli paste 1 tsp. red chilli powder 1/2 tsp. turmeric powder 1 tsp. soy sauce Salt to taste Oil for deep frying the cauliflower For Sauce: 2 tbsp. oil 2 onions, chopped 1 tbsp. green chilli paste 1 tbsp. ginger paste 1 tbsp. garlic paste 1 tsp. red chilli powder 1/2 tsp turmeric powder 2 tsp. soya sauce 2 tbsp. sweet and sour tomato ketchup 1 tbsp. of cornflour, dissolved in water A pinch of saffron (or red coloring), dissolved in milk 1 tbsp. coriander leaves, chopped Salt to taste Method: For Gobi: In a large bowl, combine all the ingredients except cauliflower. Mix well with water, till you get the consistency of thin batter. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside. For Sauce: Heat oil in a frying pan, add ginger-garlic, green chilli paste, onions, turmeric. Fry them until they start to turn brown. Add salt, chilli powder, soy sauce, ketchup and stir for a minute. Then add the cornflour-water paste and the red coloring. The mixture will start to thicken. Keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir. Now add the fried gobi pieces to this mixture, continue stirring for about 5 minutes. (You may add more soy sauce or ketchup depending upon the dryness of the mixture) To Serve: Arrange the manchurian in a tray with toothpicks on them and serve hot and crunchy.