Tuesday, 3 February 2015


I have serious doubts whether the Chinese prepare cauliflower like this or not. It is definitely to please the vast Indian vegetarian population. Just as in the rest of the world, Indians too are fond of Chinese Cuisine....slightly Indianised to suit our taste buds. So Indo-Chinese restaurants in India have introduced certain vegetarian dishes that are Chinese inspired....few examples are chilli potatoes, chilli paneer, sweet n sour gobi.

It was at the canteen of my work place that I tasted this SWEET N SOUR GOBI. I liked it for a change. Talked to the canteen cook and thought of preparing it at home. Ever since , my senior is cracking jokes on me....I would have to ask my colleagues which province of China eats sweet n sour gobi. I never get angry on a joke. I said nobody claims its Chinese...but Chinese inspired Indian Vegetarian version. Even the vegetarians need to breakthrough from the daily monotony of Dal-Chawal.

I feel in the wide spectrum arena of cooking, we are open to any kind of experiments. Otherwise we fall victim of monotony. Can we proudly say its a versatile world? So I will happily engage myself sharing with all the recipe of SWEET N SOUR GOBI/CAULIFLOWER.

Cauliflower : 1[big]
Ginger : 1inch pieces[2]
Garlic : 3 pods the
Onion : 1[big]
Spring Onion : 25gm
Green Chilli : 4
Light Soya Sauce : 2tbsp
Vinegar : 1tsp
Tomato Ketchup : 4tbsp
All Purpose flour : 1cup[small]
Corn flour : 1/2cup[small]
Salt : As required
White Pepper Powder : 1tsp
Oil : 100ml[to deep fry the cauliflower florets]

Cut the cauliflowers into medium sized florets and wash thoroughly. Transfer in a microwave proof bowl, add some water and little salt. Microwave at high for 5 minutes. Discard the water.

Cut the onions into cubes. Slit the green chillies. Mince the ginger and garlic. Chop the spring onions. Wash and keep them in separate bowls.

Now prepare the batter. Mix the 2 flours, white pepper powder, salt together and add water little by little to form a paste like consistency.

Heat oil in a wok. Coat the cauliflower florets well with the batter and deep fry in oil in batches till they turn golden from all sides. They should not turn brown.

Once done reserve the remaining oil for later use. Put a clean wok on the oven. Heat 1tbsp oil. Add the minced garlic and ginger. As they release a nice aroma, add the onions and fry till they turn translucent.

Add soya sauce, vinegar and tomato ketchup.  Add little salt. Add the slitted green chillies. Saute for 1/2 a minute and add the cauliflower florets. Fold in well and switch off. Its done.

Transfer into a serving bowl and garnish with spring onions.

Remember, you will not cook the cauliflowers in the sauce, just mix them with the sauce.

Serve with garlic rice/noodles!!