Gobi Manchurian aka Cauliflower Manchurian

Weekends are the hardest days to cook ... what do you think? I mean the whole week, you have a routine you follow -  make healthy, quick lunches to pack in everyone's lunch boxes. Then the weekend rolls around and everyone is at home and in the mood for something different and that is when my inner confused chef awakens. It is always a big question for me as to what new dish can I make to please everyone.

This weekend I decided to make some Indo-Chinese food. That is Chinese food with an Indian flair. No self-respecting Chinese restaurant will ever serve this , as it is not considered as 'authentic' Chinese, so do not even bother asking for it. Cauliflower fritters tossed in a tangy and spicy sauce is commonly called Gobi        ( Cauliflower ) Manchurian. You can make this dish dry ( that is, with just enough sauce to coat the fritters -  makes a wonderful cocktail snack with toothpicks stuck in it ), or you can make it with a little 'gravy' ( that is, with a little extra sauce, to serve over piping hot white rice or noodles. ). I adapted this recipe from my days training in the kitchen of a five-star hotel in Mumbai.

Along with this I also made some lo mein noodles and some vegetable spring rolls. Recipes to come.......