Indian yum!

I apologize for my laziness in blogging recently, but I have really had the busiest of busy seasons! Between 8 of the last 9 weekends out of town, preparing to move, developing kidney stones… and finishing my LAST BLOCK OF THIRD YEAR…I’ve been a little pressed for time!

Apologies being said, I had enjoyed some really delightful treats lately, even if they haven’t been made by me! One of the many weekend trips I have taken led me to Lexington, KY to celebrate the engagement of two dear friends of mine, Swati and Saurin! Now while this event may have been considered a wedding-size extravaganza to some…it just got me more excited for their real nuptials next May. The weekend was full of Indian dancing, fabulous clothing, and of course, gobi manchurian – along with many other delightful Indian dishes.

Although I have never made Gobi Manchurian, I eat it on a semi-regular basis. As a member of the Huntsville group in my medical school class, we are regularly treated to dinners with our Dean – Dr. Robert Centor – who has a penchance for ethnic foods of all kind. When it comes to Indian food in Huntsville, India cafe is his choice, and gobi manchuri is his order.

Image from food.tv.com

While delicious and oh so gooey and fried….the gobi was not my favorite dish of the weekend…and when i find out what the name of my favorite is – I’ll let you know. But what I do know is that it was a spicy dark sauced chickpea dish accompanied with little crispy vegetable patties….more on this later.

Now, on to the gobi….

Gobi Manchurian

by Sarita Bhandarkar

1). 1 med. cauliflower

2). 1 med. onion (Chopped)

3). 2 cloves of garlic (Finely chopped)

4). 1″piece ginger (Finely chopped)

5). 4 green chillies (finely chopped)

6). Cilantro for garnishing

7). 6 tbsp tomato ketchup

8). 1 tsp soy sauce

9). 1 tbsp corn starch

10). salt to taste

11). 2 tsp vinegar

12). 1 cup All purpose flour

13). 1/2 cup corn starch

14). 1/2 tsp crushed pepper

15). 1/2 tsp red chilli powder

16). Oil for deep frying

17). 2 tbsp oil

Directions

1. Cut cauliflower in to medium sized florets. Wash and drain on a kitchen towel.
2. Mix cornflour, all purpose flour, salt, pepper powder and red chilli powder along with little water to make it a thick paste.
3. Heat oil in a pan. Dip cauliflower florets into this paste and deep fry them until golden brown and set them aside.
4. Mix 1 tbsp corn starch in half a cup of water and mix it without lumps.
5. Heat 2 tbsp oil in a wok. Add chopped onions and fry till translucent.
6. Add chopped ginger, garlic and green chilli and saute for a few seconds.
7. Now add soy sauce, vinegar and diluted corn starch, tomato ketchup and little bit of salt. Mix it well.
8. Now add the fried cauliflower florets and stir fry on a high heat till all the water evaporates.
9. Serve hot garnished with cut coriander leaves.

This recipe looks delicious and dead on for the variations I’ve had in the past…I can’t wait to try my hand at it! I’ll keep you updated 🙂

~Natalie