Chilli Gobi ~ Dry

Okay now that all the celebrations have settled ~ Diwali, Christmas and finally Pongal is done ~ its time to settle and move over to everyday dining. We have Valentine's day next month but other than that there is no other festivity around the corner. So lets move on and have some Indo-Chinese dish like this spicy Chilly~Gobi.
I love to explore new cuisines ~ Chinese, Thai, Mexican, Arabian ~ name it and I would love to try a new dish from their culture. But the huss is just the opposite. Kebabs, tandooris and samosas are his things. One cuisine which both of us like to explore is Chinese. And that too he restricts to the Indo-Chinese combo. Gobi manchurian is one among the few Indo-chinese dishes that we have often and of the many I have tasted, I love the one that Wang's kitchen serves. They are crispy, chewy and tastes just right.
Disclaimer: This line is not a paid review. I have put it here out of my own interest.

Its the season of cauliflower here and the market is filled with fresh cauliflowers and the price is so cheap. Open my fridge at any point of time, this season and you can see a cauliflower peeping out. I love to include them in my salads with a simple mayo dressing and I just parboil them after good cleaning. That way they are crunchy and fresh. And for the huss, I make these cauliflower pakodas for his evening tea.

I generally don't prefer to include deep fried dishes in our meal but I break the rules once in a blue moon. Home-made rather than outside food sounds better to me. Atleast we could limit the oil and we can have a clean conscious that we are using ingredients which we know and which we handle. And it makes for a lunch which pleases your dear ones which gives you a satisfaction.
Now coming to the recipe, its hot, spicy and more hot with a slight hint of sweetness thus making it a perfect accompaniment for veg fried rice. You can add 2 or 3 chillies depending on the preferred spiciness but do keep in mind that we are adding chilli powder and green chilli sauce.

~*What U Need*~ Cauliflower florets - 2 cups Turmeric powder - 1/4 tsp Salt - 1 tbsp For Chilli Sauce Garlic - 6, finely chopped Ginger – 1" piece, finely chopped Chopped onions - 1/4 cup Chilli Powder – 1 tsp Green chilli - 1 Chilli sauce - 1 tbsp Soy sauce - 1 tsp Tomato sauce - 1 tsp Cornflour - 1 tsp, dissolved in water Red Food color – a pinch (Optional) Oil - tbsp + for deep frying For Batter: All Purpose Flour / Maida – 1/2 cup Corn flour – 2 tbsp Soya Sauce – 1 tsp Chilli Powder - 1 tsp Salt to taste Water as needed

How I made it:
Boil water in a pan, add turmeric powder and salt. Now add cauliflower florets and parboil it. Drain and set aside. Heat oil for deep frying. Mix up the ingredients under batter list to a smooth paste. Dip the cauliflower in the mixture till evenly coated.

Fry till golden brown, drain and set aside. Heat 1 tbsp of oil in a kadai, add ginger, garlic and green chilli and fry for 1 min.

Add onion and saute till glossy or 2 mins. Add ginger, garlic and green chilli and fry for 1 min. Add soy sauce, tomato sauce, chilli powder and chilli sauce. Mix well.

Finally add the cornflour slurry and cook in high flame till glossy. Add the fried cauliflowers and mix till evenly coated. Garnish with finely chopped spring onion or coriander leaves and serve.

Serve hot with fried rice or any pulao varieties.

** My Notes:
** I skipped the green chilli as we are not that much into spiciness.
** You can also make this as a gravy version.Add 1 cup water after adding the cornflour, and increase the cornflour to 2 tsp.
** Its hot with a mild sweetness which makes a perfect side for fried rice.
** Add salt if needed after doing a taste test. I skipped it cause the salt from the soy and chilli sauce did the business for me.

So thats it Folks...
With Love,

Signs off!!!