MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Gobhi (Cauliflower) PT 2
 Categories: Indian
      Yield: 2 Servings
 
           See part 1
 
  In your fryer or in a heavy bottomed wide pan/wok let the 2 to 3" of
  canola oil heat up.
  
  In a bowl, throughly mix all the ingredients listed to make a smooth
  and thick batter.
  
  Dip the gobhi florets one by one in the batter and deep fry on
  low-medium heat until golden brown. Drain on paper towel.
  
  Note:
  
  I do not boil the cauliflower before frying. I want the cauliflower
  to have a bite after deep-frying. However, do not fry the florets on
  very high heat either else they will be raw from inside.
  
  Warm up the sauce prepared earlier if it gets cold. Gently add the
  fried cauliflower florets to the sauce and toss.
  
  Garnish with chopped ginger, chillies, and cilantro if you like. Serve
  immediately!
  
  Notes:
  
  I usually make the sauce first and then fry up the cauliflower. This
  makes sure that the cauliflower stays crisp.
  
  If you are making the fritters first, let them stay warm in a 200°F
  oven while you make the sauce.
  
  You can use little tomato paste and sriracha in this recipe if you do
  not have tomato-chilli sauce.
  
  Adjust quantity to liking. Go light on vinegar at the end since the
  tomato paste is quite acidic.
  
  Adding tomato-chilli sauce adds sweetness too, you can adjust the
  level of sweet in this recipe either by adding ketchup or
  honey/agave/sugar.
  
  Recipe by Sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  chilli-gobhi-cauliflower.txt>
 
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