Gobi Manchurian

Oh, man.  Ever so often, I get a hankering for some of this crunchy, spicy, tangy, garlicky goodness.  Gobi manchurian or Cauliflower manchurian is typical Indian street food. A fusion of Indo-Chinese flavors, this dish is addictive. If you make it once, you will make it again and again. Here is our version...

Ingredients:
For the batter:
Cauliflower - one full head
10 tbs all purpose flour
6 tbs corn starch
1 tbs cream of wheat
1/8 tsp sea salt
black pepper, to taste
vegetable stock, at least 1/2 cup
Oil, for frying

For the gravy:
2 tbs peanut oil
1 medium-large onion, minced
6 medium-large cloves garlic, minced
1 inch cube of ginger, minced or pureed
1 green chile, minced (or to taste)
1/2 bell pepper, cut in strips
White pepper, to taste
4 tbs ketchup
8 tsp soy sauce
1 tsp sambal oelek (or to taste)
3 tsp rice wine vinegar
1/4 cup vegetable stock
1 tsp corn starch (or as needed)

For the garnish:
a handful of fresh coriander, chopped
green onions, cut in slits

Servings: 2-3 (entree); 5-6 (appetizer)

Instructions:

First, break apart the head of cauliflower into bite size florets. Place the florets on a cookie sheet and salt liberally. Allow to rest for about 30 minutes. Meanwhile, you can prepare the gravy and batter for the recipe.

Place a medium sized saucepan over medium-low heat and add the peanut oil. Once the oil is hot, add the onions, garlic, ginger, and green chiles. Stir and flatten the mixture so that it cooks evenly. When the onions are slightly brown, add the bell pepper and white pepper. Cook a couple of minutes longer.

Then, add the ketchup and sambal. Mix thoroughly with the mixture. After a few more minutes, add the soya sauce and vinegar, and mix again. Add the vegetable stock, mix, and lower the heat.

In a small bowl, take the corn starch and add a little cold water to make a smooth slurry. This will be used to thicken the sauce. You can vary the quantity and thickness of the sauce by adding more or less stock and slurry. Just don't go overboard with the stock or you will dilute the flavors. Mix well and set aside.

Set the pot containing your oil at medium-high heat to fry the florets. For the batter, take a small mixing bowl and combine all of the ingredients for the batter. Add more stock as needed. You want to end up with a smooth, thick batter.

Wipe the moisture from the salted florets with a kitchen towel. When the oil is heated, dip each floret completely in the batter, remove the floret and drain any extra batter before carefully placing in the pot to fry. You can fry several florets at a time, but be careful not to overcrowd the pot. Fry until golden brown and remove to a cookie sheet with a tray underneath to catch the extra oil (I prefer to use a cookie sheet to a paper towel as the latter leaves the florets soggy).

As soon as all the florets are fried, add the coriander to the gravy and heat through. You can pour the gravy over the florets or place it on the side. Serve with steamed rice and green onions as a garnish.

Soy Shish Kebabs

Gone are the days when one of us used to eat meat.  Yet, my well-trained tongue neurotically sends messages to my brain, telling me that I crave all sorts of carnivore delights.  Today, it was lamb shish kebab.  I've scoured the Internet for a good shish kebab recipe that uses textured soy protein (TSP or TVP). I couldn't find one and, so, this is my take on a recipe that was intended for lamb. I've made my kebab as a patty, but you can use the traditional oblong shape or form it into meatballs or sausages - just use your imagination.



Ingredients:

• 1 cup dry textured soy protein (TSP)
  
• 3/4 cup minced red onion
• 1/4 cup minced shallot
• 1/2 cup chopped tomato
• 2 teaspoons minced ginger
• 2 small green chiles (or more if you like it fiery)
• 1/2 teaspoons ground cayenne pepper
• 1 1/2 tsp salt (or to taste)
• 1 tsp garam masala
• 1 tsp coriander seeds, toasted and ground
• 2 tbs anardana or 1 tbs amchur or 1 tbs rice vinegar
• 1/2 cup chopped coriander leaves and stems
• 1/4 cup panko flakes or unseasoned breadcrumbs (more as needed)
• Oil, as needed
• All purpose flour
  

Servings: 4-6

Instructions:

First, heat a cup of water with 1 tsp salt. Just before the water boils, take the pot off the heat, add the TSP, and cover with a lid. Set aside for 10-15 minutes. Meanwhile, you can prepare a small salad that will accompany your kebabs. You may also want to set out small bowls of mint-coriander and/or tamarind-date chutney as condiments for your kebabs.

By now, the TSP should be fluffed up and reconstituted. Empty the TSP out over a fine sieve (do not use a colander as the TSP will escape through the holes). Set over a sink and allow the TSP to drain. Apply pressure with your hand and remove as much moisture as possible. This may take some effort and time, but is necessary to avoid soggy kebabs.

Place the TSP in a mixing bowl. Add the remaining ingredients, except the oil, breadcrumbs, and flour. Mix thoroughly, ensuring all the ingredients are evenly distributed. Add about 1.5 tsp oil, and mix again. Add the breadcrumbs and continue mixing until the mixture has body. Add as much breadcrumbs as necessary to ensure that the kebabs will hold their shape. Continue mixing until you achieve the desired consistency.

Now, take a baking tray and line it with parchment paper. Form the mixture into patties or other desired shape and lay out on the parchment paper. When all the mixture is used up, place the tray in your fridge for about 20-30 minutes. This will allow the patties to hold their shape better when we cook them.

Pan Fry Method: Heat a frying pan to medium-high heat. Spray some canola oil on to the pan. Meanwhile, take the patties out of the fridge. One at a time, gently coat the patties in a scant layer of all purpose flour and place on the hot pan. Cook for a few minutes on each side, until charred and crisp.

Oven Method: Alternatively, preheat the oven to 350 degrees Fahrenheit. Arrange the patties on a new baking try that has been sprayed with canola oil. Spray the top of the patties with oil as well. Carefully turn the patties half way through the cooking process. Bake for 45 minutes or until charred and heated through. I find that cooking the patties for a longer period of time in the oven results in a drier, chewier kebab that has a closer resemblance to the texture of a meat kebab (but certainly not close enough for the seasoned omnivore).

Serve with toasted onion pita wedges, sour cream or yogurt, lemon wedges, salad, and an assortment of chutneys.