Spicy Indo Chinese Cauliflower Recipes

SPICY INDO-CHINESE CAULIFLOWER

Spicy Indo-Chinese Cauliflower image

This is a variation of the regular gobi (cauliflower) Manchurian available in most Indian "Chinese" restaurants. I must warn you that this is a rather spicy dish, so do temper down the spice levels as per your taste. The reason why I prefer this version is that the cauliflower florets are not deep-fried in a thick batter. This can be enjoyed as a starter or makes a great dry dish when paired with egg/veggie-fried rice!

Provided by Seeprats

Categories Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium sized cauliflower
1 teaspoon chili powder
3 teaspoons cornflour or 3 teaspoons cornstarch
1/4 teaspoon white pepper
1 red onion, sliced
1 green bell pepper, chopped into big pieces (capsicum)
1 green chili, finely minced
1 teaspoon ginger-garlic paste
1/4 cup spring onion, finely chopped
1 teaspoon soy sauce
4 teaspoons tomato ketchup
2 teaspoons chili-garlic sauce
3 drops vinegar
1 pinch msg
4 tablespoons oil
salt

Steps:

Cut the cauliflower into small florets.
Wash the cauliflower florets and drain the water.
While they are still wet, add the chili powder, cornflour, white pepper powder, msg, and few drops of vinegar.
Toss till the cauliflower is well coated.
In 2 tbsp of oil, shallow fry the cauliflower florets till the turn lightly brown and crisp on the outside. Stir constantly, taking care that the cauliflower doesn't stick to the bottom of the pan.
Strain and keep aside.
In a separate pan, heat the remaining oil, fry the onions till translucent.
Next add the bell peppers, spring onions, green chilies and ginger garlic paste. Stir constantly for 5minutes.
Then add soy sauce, tomato ketchup, salt and the chili-garlic sauce. Immediately add the fried cauliflower florets.
When the sauces coat the florets well and is almost dry, remove from heat and serve hot.

Nutrition Facts : Calories 235.5, Fat 14.3, SaturatedFat 1.9, Sodium 203, Carbohydrate 16.1, Fiber 4.7, Sugar 6.7, Protein 4.2

GOBI MANCHURIAN (CAULIFLOWER IN A SWEET SOUR SPICY SAUCE)

Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce) image

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

Provided by Member 610488

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 medium cauliflower, cut into florets
oil (for deep frying)
2/3 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons sriracha sauce (Huy Fong recommended)
salt & freshly ground black pepper, to taste
1/2 cup water
1 tablespoon vegetable oil
4 small spring onions, white part finely chopped
4 small spring onions, green part finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons sriracha sauce (Huy Fong recommended)
2 tablespoons white vinegar
1 teaspoon sesame seeds, divided
salt & freshly ground black pepper, to taste

Steps:

Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.
Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

Nutrition Facts : Calories 226.8, Fat 4.5, SaturatedFat 0.6, Sodium 635.4, Carbohydrate 41.5, Fiber 4.1, Sugar 5, Protein 6.5

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