Gobi Manchurian

In college, after late dance practices, my friend and I would stop by an Indo-Chinese restaurant that had some of the most amazing food. I loved the decor, smells, and the ambiance of the whole place. I love the way they seamlessly combined these two cuisines; not taking away from either but somehow managing to create dishes exploding with flavors of both. Sometimes I struggle with my own fusion life of being an Indian-American immigrant. I’m always dancing on that fine line between embracing the culture and way of life of my surroundings and not forgetting where I came from. Fortunately this Gobi Manchurian doesn’t have an identity crisis. It is the perfect combo of the best of both worlds! *Recipe* Batter - 1 small cauliflower cut into florets - 1/2 c all purpose flour - 2 T corn starch - 1 t salt - 1 t red chili powder - 1 t garlic, finely chopped - 1 t ginger, finely chopped - 1 t Soy sauce - 1/2 c water Gobi Manchurian - 2 T vegetable oil - 1 T ginger, finely chopped - 1 T garlic, finely chopped - 1 small onion, cut into petals - 1 bell pepper, cut into cubes - 2 T Ketchup - 2 T Chili Sauce - 1 t Soy sauce - 1 T Vinegar - Scallions (or Cilantro), finely chopped

•In a large bowl combine all your ingredients for the batter, adding water slowly until it forms a runny paste. Then add your cauliflower florets and coat well. •In a heavy bottom skillet heat up an inch of oil. When hot, carefully add your coated cauliflower and deef fry until they are golden brown. Take out and place on a paper towel to soak up any excess oil. •Heat oil in a pan. Once hot add your ginger and garlic and cook for 1 minute or until aromatic. Add in your onion petals and bell pepper and fry until the onions become translucent. Next add in the ketchup, chili sauce, and soy sauce and mix well. Add your cauliflower and mix well until thoroughly coated in the sauce. Add the vinegar and scallions. Can be served by itself as an appetizer or with rice and noodles as a meal.