Gobi 65 - Spicy Cauliflower Fritters

Gobi or cauliflower is a relatively new vegetable for me. Though I knew very well about it, neither mom nor MIL brought it home and cooked with it. For some reason, it had hardly made into our kitchens. My first encounter with this vegetable had been in the form of Gobi Manchurian in some chat shop in Bangalore, almost when I was in college and started eating out with friends occasionally.

Prior to that, as a kid, I had seen the Gobi manchurian in some wedding menus loaded with artificial colors making it look bright red. And funnily enough, I had believed it was some non-vegetarian item and had always been scared to even try it! And if there were florets of cauliflower in other dishes like pulav or so, I’d promptly keep it aside and finish with the rest of the dish, not bothering to even taste it!

It was after wedding that D introduced me to this beautiful vegetable in restaurants, and also got it home once, but again, as there were many non-takers for it at home, it didn’t become a regular. It remains one if D’s favorite veggies and I’ve started buying it here and experimenting it in various dishes. One such was this Gobi 65 and he loved it, so did I :)

It is flavorful, crispy, spicy and makes a good starter or as a side dish to some Chinese based menu like Fried Rice or Noodles. Here’s the recipe…

Gobi 65 - Spicy Cauliflower Fritters

Preparation time        : 15 min plus marinating time

Cooking time               : 30 min

Serves              :  4

Adapted from : Monsoon Spice

Ingredients:
Cauliflower - 1 medium, florets separated
Onion - 1 medium, finely chopped
Garlic cloves - 2-3 large, thinly sliced
Green chilies - 1-2, chopped fine; adjust as per taste

Capsicum/Bell Pepper - 1 or 2, cut into 1 inch squares
Coriander Leaves - 2 Tbsp, finely chopped
1 tbsp Oil
Soya Sauce - 1Tbsp
Oil for deep frying

For Batter:
Maida/All Purpose Flour - ½ cup
Corn Flour- 2 Tbsp
Red Chili Powder - 1 tsp, adjust acc to taste)
Garam masala powder - 1 tsp

Ginger-Garlic Paste - 1 tsp
Salt to taste
Water

Method:

• Semi cook the cauliflower
• Boil some water in a large pot
• Wash cauliflower florets under running water and transfer them to the boiling water.
• Cook it for 5 minutes till they are half cooked
• Drain all the water by passing through colander and run these cauliflower florets under cold water to stop cooking process. Keep it aside till needed. 

Batter:

• Take all purpose flour and corn flour in a mixing bowl and add all the ingredients for batter and mix well.
• Now start adding little water at time and keep mixing with a whisk to get thick batter of pouring consistency.
• Adjust the seasoning and spices according to your taste and add the cauliflower florets to it. Mix them well so that each floret is coated well.
• Cover it and let it marinate for at least 3-4 hours to build up all the flavors. If you’re pressed for time, even half an hour should do. 

Deep fry:

• Heat oil in a kadai or frying pan.
• Drop the florets into oil, one at a time, and fry them till golden brown in color in batches of 4-5, depending on the size of your pan.
• Place them on a paper towel to remove excess oil.
• Repeat for the next batch and deep fry them till golden brown and crisp.  

Assemble:

• Heat about a tbsp of oil in a pan and add thinly sliced garlic and chopped green chilies to it.
• When it starts to turn light golden, mix in finely chopped onions and cook till they turn translucent.
• Next add bell pepper pieces and toss them for a minute or two. Mix in soya sauce, if using, and toss them for a minute.
• Add deep fried Gobi 65 and mix them well.
• Turn off the stove and mix in finely chopped coriander leaves.
• Serve this delicious Gobi 65 as a side dish along Veg Fried Rice or Noodles or as a starter

Notes:

• Mix in the fried gobi with the other stuff just before serving to retain the crunchiness; else it may get soggy

Vegetable Noodles

After introducing my in-laws to Noodles, with the help of this South Indianized Noodles, a fusion recipe with our own traditional flavors going into noodles, this Chinese version also got accepted! Why just accepted, it became a super hit, esp with my FIL! To an extent where he'd want it for breakfast!!

This being one of the most famous Indo-Chinese food, is usually a hit among most people, and especially with kids. Very easy to make, provided you have the things in hand and can be a one pot meal.

We like the flavors subtle, so I add the soy sauce, vinegar and ajinomoto in smaller quantities. Go ahead and increase the quantities if you like stronger flavors.

Here’s the recipe...

Vegetable Noodles

Preparation time : 10-15 min
Cooking time : 15 min
Serves : 4-5

Ingredients:
Chinese Noodles - 250 g
Water - 8 cups
Green chilies - 5-6, as per taste or chili sauce
Garlic - 4-5 cloves
Cooking oil - 2-3 Tbsp
Vegetables (Beans, Carrot, Capsicum, spring onions) - 2 cups, chopped
Onion - 2 medium sized, chopped fine - I didn’t use
Soya sauce - 1 Tsp
Vinegar - 2 tsp

Ajinomoto - a pinch
Salt - 1 tsp or as per taste
Pepper powder - ¼ tsp, optional (adjust as per your taste)

Method:

• In a large pan bring water to boil
• Add a pinch of salt, a few drops of oil and add the noodles
• Cook for a couple of minute till just done - or as per the instructions on the packet
• When done, pour it over a colander to drain the water and separate the noodles with a fork
• Keep aside for 5 minutes to cool
• In a pan, heat oil and add green chilies, chopped onion, sauté till the onion is translucent
• Add the vegetables, sprinkle some salt and let it cook on medium heat
• When almost done, add soya sauce, vinegar and ajinomoto and mix well
• Mix in the spread noodles and add the remaining salt
• Add pepper powder if you prefer it hot
• Mix thoroughly and let the ingredients combine well with the noodles
• Serve warm with a Manchurian or just tomato ketchup!

Chili Babycorn Capsicum

I hate deep fried starters especially when entertaining large crowds. That’ll make me confine to the kitchen when the guests arrive, and by the time I come out and manage to sit with them, I’ll be like a burnt veggie myself, after batches and batches of deep frying!!

This one is a no-fry quick fix starter, that fits well when cooking for large groups as well. Keep all the veggies ready and it can be made in a jiffy. The spices and other ingredients can be varied as per your tastes.

Chili Babycorn Capsicum

Preparation time : 10 min
Cooking time : 20 min
Serves : 4-5

Ingredients:

Baby corn - ~15
Capsicum - 1, slit into 1” thin strips
Onion - 3 medium sized
Cooking oil - 2 Tbsp
Garlic - 4-5 cloves
Green chilies - 2-3, chopped fine or slit
Red chili powder - ½ -3/4 tsp
Ajinomoto - 1 pinch, optional
Salt - ½ tsp, vary acc to taste
Vinegar - 1 tsp
Soya sauce - 1 tsp
Tomato ketchup - 2 Tbsp
Pepper powder - 1 tsp, optional (adjust as per your taste)

Method:
• Chop onions into quarters and capsicum into bite sized chunks
• Slit the baby corn and chop into bite size pieces
• Meanwhile in a wide pan, heat 1 Tbsp oil and add chopped onion, garlic and green chilies
• When done, add capsicum and sauté for a few seconds - don’t over cook the capsicum, retain the crunchiness
• Transfer to a bowl and keep aside
• In the same pan, heat remaining oil and fry the baby corn
• Cook covered on low flame till tender
• Mix in the reserved onion and capsicum
• Add salt, sauces, vinegar, ajinomoto if using and stir thoroughly
• Adjust salt and pepper as per taste and optionally garnish with some chopped scallions and serve hot
• Goes well with flavored rice as an accompaniment, or as a starter as is

Notes:
• Make sure this is not made much ahead, as the veggies tend to become over tender if kept for long. Tastes the best when served immediately
• The quantity of sauces used can be varied as per your taste - no hard and fast rule on the exact measures

Soya Manchurian

I picked up the pack of Soya chunks from the super market, and when we were home, little niece Hima asked to what it was. And D replied, it was what Chota Bheem ate and what made him that strong! And after that, for the next week I have lost count on the number of times she asked me to make ‘Chota Bheem’s food’ out of it!!! and I, incidentally was too busy at work that week and didn’t find time till the next weekend to make something out of soya chunks that she would eat.
Finally I decided to make Manchurian out of it, as D, me and Hima’s parents would love it, but for her I decided to give the fried soya chunks with just tomato sauce. And through out the cooking time I took, she has ran into the kitchen every 2 minutes asking if the ‘Chota Bheem food’ is ready!!
She ate it with delight and so we ate the Manchurian. It did come out pretty well, in a perfect consistency and taste.

Soya Manchurian

Preparation time : 20 min Cooking time : 20-30 min Serves : 4-5 Ingredients: Soya chunks - 2 cups Milk - 2 tbsp Crystal salt - ½ tsp Boiling water Oil to deep fry For batter: Corn flour - 2 Tbsp Rice flour - 1 Tbsp Maida - 2 Tbsp Orange food color - a small pinch, optional Red chili powder - ½ tsp Salt - ½ tsp Water For Manchurian sauce: Cooking oil - 1 tbsp Onion - 3 medium sized Capsicum - 1, slit into 1” thin strips Garlic - 4-5 cloves Green chilies - 8- 10 (I didn’t have chili sauce, so used chilies) Ajinomoto - 1 pinch, optional Salt - ½ tsp, vary acc to taste Vinegar - 1 Tbsp Soya sauce - 1 Tbsp Tomato ketchup - 2 Tbsp Pepper powder - 1 tsp, optional (adjust as per your taste) Corn flour - about 1 Tbsp, based on the required consistency Method: • In a big vessel, bring water to boil and when boiling, add crystal salt and milk • Dump the soya chunks into the vessel, cover and keep aside for 10 minutes • After 10 mintes, repeat the process in another vessel of boiling water for 10 more minutes. Check if they are soft, by breaking up one. • Drain the soya chunks and squeeze out the excess water. If needed, pat dry on a clean kitchen towel For sauce: • Meanwhile in a wide pan, heat 1 Tbsp oil and add chopped onion, garlic and green chilies • When done, add capsicum and sauté for a few seconds - don’t over cook the capsicum, retain the crunchiness • Add salt, sauces, ajinomoto if using and stir • Mix corn flour in water without lumps and add to the pan - adjust the consistency to your preference Frying the soya chunks: • In a skillet, heat oil for deep frying • Ina small bowl, mix the flours, salt and chili powder for batter and add water to make into a thin paste. It should be of running consistency - not too thick not too thin • Take the softened and drained soya chunks, dip it in the batter and deep fry in oil, 6-8 at a time on medium flame till golden brown • When done, keep on a kitchen towel to drain excess oil • Repeat with the rest of the chunks • When done, add these to the prepared sauce, heat slightly again • Adjust salt and pepper as per taste and optionally garnish with some more sautéed onions or chopped scallions and serve hot • Goes well with fried rice as an accompaniment, or as a starter as is Tips n Tricks: • The batter, if too thick makes the Manchurian balls hard, and if too thin, doesn’t get the crisp texture and may absorb more oil • The quantity of sauces used can be varied as per your taste - no hard and fast rule on the exact measures • Adding milk while soaking the soya chunks eliminates the odor in it

Fried Rice

When Dee’s cousin had come home for a stay over, I asked her what she wanted me to prepare. And her reply was ‘Bhabhi, make Fried rice, mom doesn’t make it’... Hmmm... I asked her if there is any other alternative item, as I doubted if inlaws would accept the Chinese flavors for not. Though I had all the ingredients of fried rice- like sauces, ajinomoto and vinegar, I had hardly used it, except for once in noodles. And I hadn’t made this fried rice, the Chinese way even once. But she insisted that I make fried rice only and assured me that everyone will like it!

So started out making fried rice with her and to my satisfaction, it did come out well. And to our surprise, all of them, including a couple of more unexpected guests, enjoyed my fried rice and asked for a second serving! Even my in laws loved it!
So now I don’t have to hesitate trying out Chinese!

Fried Rice

Preparation time : 10 min, excluding time to prepare rice Cooking time : 15 min Serves : 5 Ingredients: Rice - 2 cups, Basmati variety Water - 3 cups Green chilies - 5-6, as per taste or chili sauce Garlic - 4-5 cloves Cooking oil - 2-3 Tbsp Vegetables (Bens, Carrot, Capsicum) - 2 cups, chopped Onion - 2 medium sized, chopped fine Soya sauce - 1 Tbsp Vinegar - 2 tsp Ajinomoto - a pinch Salt - 1 tsp or as per taste Pepper powder - 1 tsp, optional (adjust as per your taste) Method: • Wash and soak rice for 15 minutes. Cook with 1.5 times the quantity of water, in a pressure cooker for 1-2 whistles • Once the pressure is down, spread the cooked rice in a wide bowl and add a teaspoon of oil so that the grains do not stick • Keep aside for 5 minutes to cool • In a pan, heat oil and add green chilies, chopped onion, sauté till the onion is translucent • Add the vegetables, sprinkle some salt and let it cook on medium heat • When almost done, add soya sauce, vinegar and ajinomoto and mix well• Mix in the spread rice and add the remaining salt • Add pepper powder if you prefer it hot • Mix thoroughly and let the ingredients combine well with the rice. • Serve warm with a gravy/manchurian! Tips n Tricks: • Making rice with a 1.5 times water, makes the grains separate and not sticky Variations: • Spring onions can be added, but I didn’t have any