MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli Gobhi (Cauliflower)
Categories: Indian
Yield: 2 Servings

MMMMM---------------------------SAUCE--------------------------------
2 Kashmiri dry chillies
2 cl Garlic; roughly chopped
1 1/2 ts Corn starch; plus:
3 tb Water; cold
4 tb Canola; vegetable, or
- grapeseed oil
2 ts Fresh ginger; finely chopped
1 cl Garlic; finely chopped
1 Thai bird chillies; up to 2,
- to taste, finely chopped
3/4 c Onions; finely chopped
2 Scallions; up to 3,
- finely chopped
1 ts Dark soy sauce
2 ts Tomato chili sauce
1/2 ts Toasted sesame oil
- (optional)
Salt; to taste
1/4 ts Garam masala powder
1/4 ts Honey; to taste; use agave
- for vegan
1 tb Distilled white vinegar;
- or to taste

MMMMM--------------------------GARNISH-------------------------------
Cilantro; chopped
Fresh ginger; chopped
Green chillies; chopped

MMMMM------------------------DEEP FRYING-----------------------------
1 md Cauliflower
1/4 c All-purpose flour
3 tb Besan (chickpea flour)
1 cl Garlic; grated
1 Serrano chilli;
- finely chopped
1/2 ts Dark soy sauce
1/4 ts Turmeric powder
1 ts Salt
1/4 c Water; up to 1/3 c; or as
- required to make batter
Canola or vegetable oil;
- for frying

Sauce:

Soak the red chillies in warm water for 5 to 7 minutes.

Using your mortar and pestle, make a smooth paste of the soaked
chillies and garlic using with 1 to 2 tb of soaking water.

You can de seed the chillies if you like less hot. Set aside.

Mix corn starch with cold water. Set aside

In a wok/wide mouthed pan,heat up the oil to smoking hot.

Add chopped garlic & ginger, green chillies, and cook for 1 minute or
until you smell the aroma. Do not let burn.

Next add the onions & scallion. Cook for 2 to 3 minutes or until light
brown in color.

Add the chilli-garlic paste that we made earlier and saute until the
raw smell is gone, about a minute or so.

At any point you feel that the mix is drying or sticking to bottom of
the pan, add a splash of water.

Add soy sauce next along with tomato chill sauce and sesame oil.

Saute for 1 to 2 minutes.

Next, add the corn starch mix to the wok.

Reduce the heat to low and let everything simmer for another 2 to 4
minutes until the sauce thickens to desired consistency.

Next, taste & adjust the salt. Sprinkle the garam masala, add honey &
vinegar and stir everything well.

(If you want a thinner sauce add some water right now).

Let simmer for another 1 minutes. Put off the heat and let sit while
you fry up the cauliflower (recipe below).

Deep Frying the Cauliflower:

Cut the cauliflower florets into halves. Do not cut very small else
the florets will turn mushy while frying and not hold up in the sauce.

Wash thoroughly under running water & let the water drain. Pat the
florets completely dry.

continued in part 2

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