Blanch cauliflower in boiling water until half done, then drain the water.
Store the vegetable stock in a refrigerator.
Make a paste of ginger, garlic, salt, green chillies and mix the paste with cauliflower.
Marinade for 3 or 4 hours.
Make a thick batter with maida, corn starch, soy sauce, Worchester sauce, pepper powder, chilli powder, maggi super seasoning cube, salt and vegetable stock.
Add a pinch of red food colour to the batter.
Take a cauliflower and dip in the batter, one by one, and deep-fry in medium flame.
Serve this dish with garlic chilli sauce, fried rice or Chinese noodles.
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.