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You need For Florets :-:.
Use Corn Flour.
Provide Maida. (All purpose.
Provide Medium sized Cauliflower broken in small florets. (Gobi).
Prepare Crushed Garlic.
Use Crushed Ginger.
You need to prepare Oil for deep frying.
You need to prepare Salt.
Provide For Saute :-:.
Use crashed garlic.
You need crushed ginger.
Prepare Green chillies finely chopped.
Prepare Large Onion finely chopped.
Prepare Small capsicum finely chopped.
Use Schezwan sauce.
Provide Chilli sauce.
You need to prepare Soya sauce.
Prepare tomatoes ketchup.
You need to prepare cooking oil.
Use chopped spring onion leaves for garnishing.
You need to prepare Salt as per taste.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, however it is a good rule of thumb to add at least a pinch or two after you begin cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Boil cauliflower florets in salted water over medium flame for 3 minutes. Soon after boiling, drain out excessive water and spread dry florets on tissue paper napkins..
Mix maida, corn flour, 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, salt in a bowl. Add approx. 1/2 cup water slowly and little by little and stir to make a batter that niether too thick nor too thin. Now add all florets in batter and mix it well coating the florets evenly..
Heat oil in kadai over medium flame. Carefully slide florets in oil and deep fry over medium flame until they turn golden brown in colour. Drain and remove to keep the deep fried florets over paper napkin to a plate turn by turn..
For Saute heat 2 tablespoons oil in a kadai on medium flame. Add 2 teaspoons crushed garlic, 1½ teaspoons crushed ginger, chopped green chillies, chopped capsicum and chopped onion..
Saute in high flame for 4 minutes then add all sauces and salt, cook for a minute..
Add deep fried florets, toss and mix up nicely the deep fried florets with other ingredients in Kadai at high flame for 2 minutes..
Transfer same in a plate and garnish with spring onion leaves and serve it hot with tomato ketchup and chilli sauce, (vinegar as an option)..

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