For the cauliflower manchurian:-
1)Wash the cauliflower thoroughly under running water.
Cut them into flowerettes.
Remove excess water and grate the flowerettes.
Add maida, cornflower, chilli powder, salt and enough milk so that it blends very well.
Make round balls, dip them in bread crumbs and deep fry in hot oil until they are golden brown in colour.
Take them out in a butter paper, and keep aside.
For the sauce:-
1)Heat oil in a wok or kadai.
Fry the finely chopped onions.
Add finely chopped garlic and green chillies.
Fry, till everything is brown in colour.
Add both the sauces, salt and sugar and stir well.
Add stock or water and bring to a boil.
Keep the cornflower dissolved in half cup of water ready.
Once the stock starts boiling, add the cornflour so as to thicken the gravy.
Garnish with spring onion leaves.
Just before serving, add the cauliflower manchurians.