Monday, August 17, 2009

Chilli Gobi

Cooking and posting the snaps has always been quite easy...but the write up part was always put off for another day...for the day when the writing bug will bite me badly...and of late the bug has been too kind... it doesnt bite me at all!Probably it has understood the hibernatory mode that I am just sleeps along with me peacefully...and now that I have compelled myself putting them into words...I'm caught by amnesia!!I forget my recipes...the reason being that I am the most unprofessional cook who just goes by the instinct of the moment....I dont go by memorised recipes and exact measure...very much like a typical Indian when it comes to writing down...sometimes I get scared...and pray that my readers get it right....!!!I believe in trial and error...until we get it right....

Chilli gobi is a must in any fast food menu...I have no idea about its origin...and like many other Indian dishes I think each one of us has his/her own recipe for it...Last week we had some guests... I wanted to make some Gobi husband suddenly called me and said that the guests are supposed to arrive in another hour...a very bad joke by him....he wanted me to finish off things in time!!!....panic, panic, panic... Oh! I just cant work when people are around..I prefer my kitchen to be all shining n clutter free before the guests come...I had no time for Gobi Manchurian and so went for the easier Chilli Gobi..So here is what i did for my Chilli Gobi.


Cauliflower-250 grams-cut into florets
corn flour-3 tbsp
All purpose flour/maida-5 tbsp
Egg-1(Vegetarians may just add water)
salt-as reqd
white pepper powder-1/4 tsp
medium size Onion-1-chopped fine
Garlic-4- minced
ginger-1 1/2 inch- minced
Green chilies-2- chopped
soya sauce-1 tbsp
Maggi Hot and sweet chilli sauce-4tbsp
Colour-1/4 tp-optional
Capsicum-1 chopped(optional)
Limejuice-1 tbsp(vinegar can also be used)
Coriander leaves-chopped fine-2tbsp
Sugar-as reqd
Oil-as reqd


In a bowl beat egg,add the flours, salt and pepper to form a smooth batter.Add the cauliflower to the batter and turn them until it coats well. Now heat oil in a pan.When the oil is very hot, deep fry the florets until golden brown.Remove it and spread it on to a kitchen towel. Now in a little oil saute onion, ginger, garlic, green chilli.Once they let out a good aroma and when the onion has become limp, add capsicum. Saute for a couple of minutes. Add all the sauces,lemon juice/vinegar. Mix well.Now add the fried florets into it . Give a thorough mix until the sauce sticks to the florets well.Add sugar as reqd till you get that right balance of taste.Finally Garnish with chopped coriander leaves...In some hotels they are served even with a garnishing of chopped nuts and raisins..


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