Written by Meena Agarwal on March 9th, 2006 |
I love fusion cooking! I enjoy mixing and matching non-traditional methods and ingredients and creating something different. Its a wonderful feeling to bring This time around, I decided to go my all-time favourite. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!
This has to be one of the most popular and tastiest dishes in the Indo-Chinese menu. You won’t find it in any of the authentic Chinese restaurants, maybe because it must be an Indo-fusion creation that has been perfected by the hawkers on any street in India!But you will surely find it in any Hakka place around Mississauga. Till your next trip there, put on your apron and dish this up. It’s as close to the real thing as it may get!
When I was in India, I simply loved Chinese food! Anytime we went out for dinner, it was usually Chinese. The food would be spicy and bursting with flavour. Even soups were never simple. The zestier it was, the more it was loved!
Little did I know that Chinese food usually served in India, is influenced with Indian tastes! It was a surprise to find out that authentic Chinese food is not really all that spicy. Well, as you all already know, I’m a sucker for spicy food, and so the authentic Chinese food, so easily available here doesn’t tantalize my taste buds! Luckily for me, we have all those Hakka joints in Mississauga that serve the so-called Chinese dishes we Indians as so very used to.
Gobi Machurian (Cauliflower in a Spicy Sauce)
1 medium-sized cauliflower broken into florets
2 tbsp cooking oil
1 medium-sized onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 tbsp green chili, finely chopped
½ tbsp corn flour mixed with 2 tbsp of water
Salt, to taste
1/4 tsp white pepper
- 2 tbsp Soy Sauce
- 2 tbsp Tomato-chili sauce
- ½ cup of water
- fresh coriander leaves, finely chopped for garnish
- green onion, finely chopped for garnish
For the batter:
½ cup all-purpose Flour
¼ cup Corn Flour
- ¼ tsp red chili Powder
- Salt, to taste
Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.
Heat the oil in a pan and deep fry florets coated with batter, till golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the chopped onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, tomato-chili sauce and salt.
Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick.
Add the fried cauliflower florets and cook for another 2-3 minutes.
Garnish with chopped spring onions and coriander leaves.