1. Boil the florettes for 2-3mins in plenty of water, to which a tbsp. of milk has been added.
2. Drain well and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5. In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
6. Add the salt and spring onions - stir fry for a minute.
7. Add 1 1/2 cups water and bring to a boil.
8. Dissolve 1 tbsp cornflour to 1/4 cup water & gradually add to the gravy, stirring continuously till it boils & then the gravy becomes transparent.
9. Add florettes and soya sauce. Boil for two more minutes and remove.
10. Serve hot with noodles or rice.

Variations:
Dry Gobi Manchurian:
Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage. Sprinkle 1 tsp cornflour on the florettes and stir-fry for 2mins. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.

Mixed Vegetable Manchurian
Same procedure for mixed Veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped/minced cooked vegetables like carrots & peas and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.