Chilli Gobi

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Now that we have moved, Tanmaya has to travel a lot for work. He no more has the luxury of coming home for lunch. So I have to pack his lunch. Never thought I would do this, not at-least till I have kids and they start school. But there is always a price for nice things.
Now that I have to pack his lunch, I have to prepare new items everyday as he is like a kid who wait for the lunch bell to go off so that he can eat :)
So while doing grocery I asked him to pick some capsicum and panner, so that I can prepare some chili paneer for him, but he forgot paneer and for Indian items I have to drive 36 miles back to Santa Clara.
So I decided to make chilli gobi instead. Here is my recipe,
Ingredients: 

  1. Cauliflower: 1 medium sized, cut into florets 
  2. Green beller pepper: 1 medium sizedcubed 
  3. Onion: 1 large cubed
  4. Green chillies: 8-10  slit
  5. Corn flour : ½ cup 
  6. Red Chilli Powder: 1/2 tsp
  7. Dark soy sauce :2 tsp 
  8. Red Chilli sauce: 2 tbsp 
  9. Ketchup : 1 tbsp 
  10. pepper powder : ½ tsp 
  11. Salt to taste 
  12. Oil for frying plus 2-3 tbsp 

Procedure:
Bring a small pot of water to boil and add 1 tsp salt.
Add cauliflower and par boil, for around 4-5 minutes.
Drain and keep aside.
Heat oil in a deep pan for frying.
Make a thick batter of the corn flour and red chilli powder with water. 
It should be thick enough to coat the floret evenly.
Dip each floret in this batter and fry till light brown. 
Drain excess oil from fried florets on paper towels.
Heat 2 tbsp oil in a pan. 
Add green chillies and fry for a minute. 
Then add onions and sauté till half done. 
Add the bell pepper, with little salt ( remember the sauces have salt in it and we have boiled the cauliflower with salt, so a little goes a long way) and sauté till both onions and bell pepper are cooked through. 
Add the tomato ketchup, soya sauce and red chilli sauce and cook for a 1-2 mins.
Add the fried florets and toss to coat completely. 
Toss well to combine.

Garnish with chopped scallion and enjoy.
Till then Happy Blogging
Rakhee

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