Arusuvai Friendship Chain - Gobi Manchurian!..

received the much eagerly awaited packets of Arusuvai Surprise Ingredient from dear Lathamma of Yum Blog just the proceeding week she had made the announcement!. Renuka and myself were thrilled to receive them, almost the same time on 7th Nov-the Diwali Eve!!..

To much of our surprise we received Laddoos which dear Lathamma had made in the announcement post!..they had been turned to boondis due to the mishandling by the courier people, yet they tasted PERFECT!!..with all the bursting aroma of cardamom and cloves and the soft, chewy, sweetness was divine!!.. Moreover the packets and the laddoos were seated comfortably in Tupperware containers, she had Gifted specially for both of us!!. Thanks a ton, my sweet Lady!!:)

The packet I received was pure white in colour and had a very powdery texture.I sniffed it and tasted a pinch and soon came to the conclusion-CORN FLOUR!! :D.. I'm pretty comfortable with this ingredient when it comes to Indochinese cooking and decided to come up with the semi dry version of Gobi Manchurian; as the name suggests a well known Indochinese side dish. Here goes... Ingredients: 1 Medium Gobi/Cauliflower-cut into florets For the batter, cup Cornflour(the surprise ing :)) cup Maida/All purpose flour 2 tsps of Ginger + Garlic-crushed 3 small onions/shallots-crushed A tsp Red chilly powder Salt-to taste Oil- to deep fry Final Mix up;

2 tbsp-Oil A tbsp of Ginger + Garlic-julienned A Capsicum(green or red)-cut into inch squares A Big Onion- cut into inch squares 2 tbsp-Soy sauce 2 tbsp-Green chilly sauce A tsp red chilly powder Salt-to taste Spring onions-to garnish

The Surprise Ingredient was white in colour and very powdery in texture which was confirmed to be Cornflourand the yummy "Laddoos-turned-to-Boondis!"...The Tupperware containers were also gifted along with!..:)

IN goes the Ingredient with the others.

The batter into which the precooked florets were dipped and deep fried.

Method: 1. Wash the cauliflower florets and boil them for a couple of minutes in salted water(should be just 1/4th cooked and not over cooked).Drain and keep aside. 2. Mix cornflour, maida, crushed ginger garlic, small onions ,chilly powder and salt with warm water to make a thick batter. 3. Dip Cauliflower florets into this batter and deep fry them until golden brown. Set aside. 4. Now for the mixing up part ; in a broad and wide wok, heat 2tbsp oil and saut the sliced gingergarlic, onion and capsicum in that order and saute for a couple of minute.The onions and capsicum should retain its crispiness and do not let them turn brown.They need to be just translucent. 5. Now add the red chilly powder, soy and chilly sauces in high flame and mix continuously for a few seconds. 6. Add cup of water to this and fried and cooled gobi chunks. 7. Saut again for 3-4 minutes to absorb excess water of any and switch off fire when it is semi dry/ saucy consistency has reached. Let the pieces be 'a li'l crisp' and not soggy at this stage.

Garnish with freshly chopped spring onion greens and serve hot with Indochinese noodles or rice.