Gobi Manchurian Dry

Ingredients

1) Cauliflower - take florets(10-12)
2) All purpose Flour/Maida - 3 spoons full
3) Corn Flour - 3 spoons full
4) Garlic - (3 flakes - cut into small pieces)
5) Ginger - (small piece - cut into small pieces(same quantity as of garlic))
6) Ginger Garlic paste - 1 spoon full
7) Capsicum - (1/4th of the capsicum)
8) Milk - 1/4 cup
9) Green Chillies - 3 , cut into small pieces
10) Hot Water - 1/2 Cup
11) Soya Sauce - 3 spoons
12) Tomato-Chilli sauce - 2 spoons
13) Ajinomoto(tasting salt) - 1/4th spoon
14) Salt - as per taste
15) Onion - 1 Finely chopped spring onion
16) Oil - for deep fry
17) Red Chilli powder - 1 Spoon

Procedure
1. Take Water(200-300ml) in a bowl. Boil it.
2. Add florets to the boiling water. Let the florets boil for sometime.
3. Take All purpose flour/maida in a bowl, add cornflour, soya sauce(1 spoon),Ginger Garlic paste,Red Chilli Powder,Salt(1-2 pinches). Add boiled florets. Mix them well. Ensure that each floret is completely covered by the mixture prepared.
4. Take oil in pan and heat it. Place the florets in the oil. Deep fry them until they turn light brown/golder yellow.
5. Drain the oil and take the florets into separate plate.
6. Heat 2 spoons of oil in the pan. To it add Garlic, Ginger, Capsicum, Green Chillies, Onions. Fry them. 
7. Add florets, Soya sauce(2 spoons), Ajinomoto, Salt(3-4 pinches), Tomato Chilli Sauce, mix thouroughly and fry them till the florets turn dark brown.
8. Add Milk, then add hot water(which is boiled in separate bowl) and mix well.
9. Take the Gobi Manchurian into plate and serve.

Note: To have exrta gravy - Add 1 spoon of corn flour to a cup of water and add during the 6th step.
Keep the stove in high flame all the time or else keep in between medium - high flame(if felt that oil is over heated).