MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gobi Manchurian (Fried Cauliflower In Spicy Sauce)
Categories: Indian
     Yield: 2 Servings

MMMMM-----------------------GOBI FRITTERS----------------------------
     1 md Cauliflower
     5 tb All-purpose flour
     2 tb Corn starch
     1    Serrano; minced
     1 ts Fresh ginger; minced
     2 cl Garlic; minced
     1 ts Dark soya sauce
   1/4 ts Turmeric powder
     1 ts Salt
   1/4 c  Water; or as required to
          - make the batter
          Canola oil or vegetable oil;
          - for frying

MMMMM----------------------MANCHURIAN SAUCE---------------------------
     2 ts Dark soya sauce
     4 tb Chilli-tomato sauce
   1/2 ts Honey
     2 ts Corn starch; plus
     4 tb Water
     3 tb Pure sesame oil
     2 ts Ginger; chopped
     3 cl Garlic; chopped
   1/4 c  Scallions; white parts,
          - chopped
   1/4 c  Red onion; chopped
     1 ts Coriander powder
   1/4 ts Turmeric powder
     1 ts Red chilli powder;
          - adjust to tolerance
   1/4 ts Garam masala
 1 1/2 tb White vinegar; or to taste

MMMMM--------------------------GARNISH-------------------------------
          Scallions; green parts,
          - chopped

 Cauliflower Fritters:

 Cut the cauliflower florets into halves or quarters. Wash thoroughly
 under running water & let the water drain.

 Meanwhile, in your fryer let the oil heat up. In a bowl, throughly
 mix all the ingredients listed to make a smooth batter. Dip the gobi
 florets in the paste and deep fry on low-medium heat until golden
 brown. Drain on paper towel. Set aside. Let the fritters stay warm in
 the oven while you make the sauce.

 I do not boil the cauliflower before frying. Do not fry the florets
 on very high heat else they will be raw from inside.

 Manchurian Sauce:

 In a small bowl, whisk together soya sauce, tomato-chilli sauce &
 honey. Set aside. In another bowl, mix corn starch & water and let
 stand.

 In a wok/pan, heat up the oil to smoking hot. Add chopped garlic &
 ginger and cook for 1 minute or until you smell the aroma. Next add
 the chopped scallions (white part) & red onion and cook for 2 to 3
 minutes or until light brown in color. Add the coriander & turmeric
 powder next along with the soya sauce mix made earlier. Simmer for
 another 2 to 3 minutes on medium-high heat or until you see bubbles
 on the sides. Next, add the corn starch mix to the wok. Reduce the
 heat to low and let everything simmer for another 2 to 4 minutes
 until the sauce thickens.

 Next, taste & adjust the salt in the sauce. Sprinkle the garam masala
 & vinegar to the wok and stir everything well. Remove from heat and
 add the fried cauliflower to the pan & very gently toss so that the
 florets are evenly coated. Dont stir too much with spoon at this
 point, else cauliflower gets mushy.

 Garnish with chopped green scallions & serve immediately.

 Notes:

 Substitute dark soya sauce with tamari.

 Adding tomato-chilli sauce adds extra heat, you can substitute with
 plain tomato ketchup of choice.

 Recipe by sanjuro

 Recipe FROM:
 <gopher://sdf.org/0/users/sanjuro/indian-food/gobi-manchurian.txt>

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