Chilli Gobi

"Chilli Gobi" is a Indo-Chinese recipe similar to Gobi Manchurian except for extreme spicy, more Indianized. Unlike manchurian this is not chunky or wet, its very dry with less saucy stuff.

Chilli Gobi is a very good Appetizer or Vegeterian Starter commonly found in Restaurant menus. It can be even served as a side dish (though dry one) for Veg. Fried Rice, Veg. Noodles, Butter Naans, Butter Rotis and Phulkas.

Ingredients
Cauliflower florets - 25 to 30
Oil - to Deep Fry
Garlic - 10 (very finely chopped)
Onion cubes - 10 to 15
Capsicum cubes - 10
Green Chillies - 1 (very finely chopped)
White Pepper Powder - 1/4 tsp
Chilli Sauce - 1/2 tsp
Red Chilli Sauce - 1/2 tsp
Dark Soya Sauce - 1/2 tsp
Light Soya Sauce - 1 tsp
Tomato Ketchup - 2 tbsp
Vinegar - 1 tsp
Ajinomotto - a pinch
Salt - little
Corn Flour Paste - 1 tbsp(Corn flour with water as a thin paste)

For the Batter
Corn Flour - 4 tbsp
Maida - 1 tbsp
Rice Flour - 1 tbsp
Ginger Garlic Paste - 1 tsp
Ajinomoto - a pinch
Salt - for frying alone
Turmeric Powder - a pinch
Corriander Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 tsp
Red Food Color - a pinch
Water - for the batter

To Garnish
Onion - few diced cubes
Capsicum - few diced cubes
Split Green Chillies - 2
Green Chillies - 1 (finely chopped)
Spring Onions - few green leaves (chopped)

Preparation
(1) Prepare a batter with the ingredients given in "For the Batter"
(2) Heat Oil in a Non-stick kadai
(3) Dip the Cauliflower florets in the batter
(4) Deep fry the dipped florets in batches and keep it aside
(5) Heat 2 tablespoon of Oil in a pan
(6) To the hot Oil, add the finely chopped Garlic
(7) Saute it for a min and then add diced onions & capsicum pieces
(8) Saute it for 2 min and then add White Pepper Powder
(9) Start adding all the sauces one by one other than Tomato Ketchup
(10) Saute it for a while, and then add ajinomotto, little salt
(11) Finally add Vinegar and Corn Flour paste to it
(12) Saute this for a min and then add the fried florets
(13) Now add the Tomato Ketchup
(14) Transfer the Chilli Gobi to a serving dish
(15) Garnish with the ingredients given in "To Garnish"

(16) Our hot Veg. Starter is now ready to be served