Gobi Manchurian (Cauliflower fritters)

Serves 6 as an appetizer

Ginger-garlic paste, chili-garlic sauce, Kashmiri red chili powder and other ingredients can be purchased at an Indian market. This recipe is based on Dakshin restaurant's (above).

MARINADE

1	large head cauliflower, cut into 25 florets
1/4	teaspoon salt
1/4	teaspoon black pepper
2	teaspoons ginger-garlic paste

1. Bring a pot of water to a boil. When the water starts bubbling rapidly, turn off the heat. Add the florets. Leave for 30 seconds, then drain and rinse with cold water. Pat the florets dry and transfer to a bowl.

2. Add salt, pepper, and ginger-garlic paste and stir gently. Set aside for 30 minutes.

BATTER

4	tablespoons flour
3	tablespoons cornstarch
1	teaspoon ginger-garlic paste
1/2	teaspoon salt
1/2	teaspoon Kashmiri red chili powder or cayenne pepper
1/8	teaspoon baking soda
1	cup water
2	cups vegetable oil

1. In a bowl, stir together the flour, cornstarch, ginger-garlic paste, salt, chili powder or cayenne pepper, baking soda, and water until smooth.

2. In a deep-fat fryer, heat the oil over high heat. Turn the heat to medium low.

3. Dip each floret into the batter. With tongs, ease the florets into the hot oil, cooking about 6 at a time. They are done when golden brown. Drain on paper towels and fry the remaining florets in the same way.

GARNISH

2	tablespoons peanut oil
1	red onion, chopped
1	clove garlic, finely chopped
1	piece (1-inch) fresh ginger, grated
1	jalapeno pepper, seeded and finely chopped
2	teaspoons tomato paste
4	teaspoons water
2	teaspoons soy sauce
	Salt, to taste
4	sprigs fresh cilantro, leaves coarsely chopped

1. In a large skillet over medium-high heat, heat the oil. Add the onion and cook, stirring often, for 3 minutes. Add the garlic, ginger, and jalapeno. Cook for 1 minute.

2. Stir in the tomato paste, water, soy sauce, and salt. Stir well.

3. Pour the tomato mixture over the florets. Sprinkle with cilantro. Visi Tilak