BAKED GOBI/CAULIFLOWER MANCHURIAN

Ingredients:
Gobi Pakoda:
Cauliflower Florets - 2 Cups
Batter:
Maida/APF - 1 Cup
Rice Flour/Corn Starch - 1 Tbsp [Optional]
Corn Flour - 1/2 Cup [ I did not have this so used Rice Flour]
Soy Sauce - 1 Tbsp
Ginger Garlic Paste - 1 tsp
Chilli Powder - 1/2 tsp
Salt - 1/2 tsp
Cumin Powder - 1/2 tsp
Manchurian Masala:
Red Cabbage - 1 Cup
Capsicum - 1/2 Cup
Red Onion - 1/2 Cup
Chopped Garlic Cloves - 1 Tbsp
Grated Ginger - 1 Tbsp
Green Chillies - 3
Soy Sauce - 1 Tbsp
Vinegar - 1/2 tsp
Salt - 1/2 tsp
Tomato Sauce - 1 Tbsp
Masala Sauce - 1 Tbsp
Oil - 2 Tbsp
Corn Starch/Corn Flour - 1 tsp [Dissolved in water]

Method Of Preparation:
Gobi Pakoda:
Pre Heat oven to 400 F.

Wash and chop cauliflower into florets.

Mix all the ingredients mentioned under pakoda mix into a fine paste.

Line a cookie sheet with aluminium foil. Coat with oil.

Dip the cauliflower florets and place them 1 inch apart.Bake for 30 minutes.
Remove from the oven. Remove the baked florets. Keep aside.

Manchurian Masala:

Heat oil in a non stick pan. When its hot, add Chopped Onion, green chillies, garlic cloves, grated ginger and fry for a minute.
Add chopped capsicum and fry for a minute. 

Add Red cabbage and fry for a minute.
Add all the sauces and diluted corn starch/flour solution. Mix well. The gravy will start to thicken. Cook for 5 minutes.

Add baked gobi pakodas.  Mix and cook for 2 minutes. Serve hot.