Boil the florettes for 5 minutes with water and 1 tbsp milk. Drain the florettes.
Mix maida flour, cornflour, chopped ginger, garlic, red chilli powder, salt and make a fine paste.
Dip the florettes in the paste and fry.
Heat oil, add onion, ginger, garlic, green chilli and fry for 3-4 minutes.
Add salt and water as per the gravy requirement and bring to boil.
Add cornflour to half cup water and dissolve well. The gravy is ready. Boil for a few minutes.
Add florettes, soya sauce and serve well.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.