Having recently returned from India, I was reminded of one of my absolute favorite foods. Well, its almost a cuisine really. Indian Chinese or desi Chinese, is the a fusion of Chinese ingredients and Indian flavors developed in Kolkata. Sure there are noodle dishes, soy flavored dishes, and sauces thickened with cornstarch, but the flavor profile is all its own.
A few of my personal favorites are sweet corn soup, chicken lollipop, Hakka noodles, gobi (cauliflower) Manchurian, paneer chili, and American chopsuey. Got your attention yet?
Indian Chinese was one of the earliest international cuisines available dating back about a 100 years, and eaten by the masses in India. It has gained so much popularity that you will even see a few of these dishes on the menu of the smallest restaurants. More recently there have been restaurants in the Bay Area that claim to have desi Chinese food, but in my humble opinion, they are not even close to the real thing!
So, I do what any self respecting home cook does, I make these dishes at home! Here is the recipe for Cauliflower (gobi) Manchurian. This dish can be served either dry, or in a sauce. The dry version is often served as an appetizer.
Gobi Manchurian:
Directions:
In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.
In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.
In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 1 tbsp. soy sauce, and 3⁄4 cup water to form a batter.
Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.
Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.
Return drained cauliflower to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro.
Serve as an appetizer or with rice as a main entree. Enjoy!
A few of my personal favorites are sweet corn soup, chicken lollipop, Hakka noodles, gobi (cauliflower) Manchurian, paneer chili, and American chopsuey. Got your attention yet?
Indian Chinese was one of the earliest international cuisines available dating back about a 100 years, and eaten by the masses in India. It has gained so much popularity that you will even see a few of these dishes on the menu of the smallest restaurants. More recently there have been restaurants in the Bay Area that claim to have desi Chinese food, but in my humble opinion, they are not even close to the real thing!
So, I do what any self respecting home cook does, I make these dishes at home! Here is the recipe for Cauliflower (gobi) Manchurian. This dish can be served either dry, or in a sauce. The dry version is often served as an appetizer.
Gobi Manchurian:
1 head cauliflower, cut into bite-size florets
2⁄3 cup cornstarch
2⁄3 cup flour
2⁄3 cup cornstarch
2⁄3 cup flour
1 piece ginger, peeled and sliced into coins, + 1 teaspoon ginger, julienned
1 tsp. chili powder or cayenne
salt and pepper to taste
1 tsp. chili powder or cayenne
salt and pepper to taste
10 to 12 cloves garlic
3-4 tbsp. soy sauce
Oil for frying
2 small onions, chopped
2 fresh chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil (optional)
Cilantro leaves for garnish
Oil for frying
2 small onions, chopped
2 fresh chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil (optional)
Cilantro leaves for garnish
In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.
In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.
In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 1 tbsp. soy sauce, and 3⁄4 cup water to form a batter.
Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.
Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.
Return drained cauliflower to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro.
Serve as an appetizer or with rice as a main entree. Enjoy!
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