Gobi Manchurian (Indian-Chinese Fried Cauliflower)

Ingredients

• Hide ingredients for ¼ cup ketchup, store-bought or homemade 1 ¼ cup ketchup, store-bought or homemade (opens in new tab) ¼ cup ketchup, store-bought or homemade
  • 7 pounds tomatoes, chopped
  • 4 medium onions, sliced
  • 1 red bell pepper, diced
  • 4 garlic cloves, peeled
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground mace
  • ½ teaspoon dry mustard
  • 1 cinnamon stick
  • 1 ½ teaspoons allspice berries
  • 1 ½ teaspoons whole cloves
  • 1 ½ teaspoons celery seeds
  • 1 ½ teaspoons black peppercorns
  • 1 bay leaf
  • 1 cup cider vinegar
  • Salt to taste
  • (Cayenne pepper to taste)

  Sub-recipe steps

  1. Simmer in a large pot over medium heat, stirring occasionally, until very soft, about 30 minutes: 7 pounds tomatoes, chopped; 4 medium onions, sliced; 1 red bell pepper, diced; 4 garlic cloves, peeled
  2. Puree in a food mill fitted with the medium disk, then return to the pot. Stir in: ⅓ cup packed light brown sugar; 1 teaspoon ground mace; ½ teaspoon dry mustard
  3. Tie in a square of cheesecloth and add to the tomato mixture: 1 cinnamon stick; 1 ½ teaspoons allspice berries; 1 ½ teaspoons whole cloves; 1 ½ teaspoons celery seeds; 1 ½ teaspoons black peppercorns; 1 bay leaf
  4. Bring to a rolling boil, then reduce to a simmer. Cook until the sauce is reduced by half, stirring often to prevent scorching. Remove and discard the spice bag. Stir in: 1 cup cider vinegar; Salt to taste; (Cayenne pepper to taste)
  5. Reduce the heat and simmer, stirring almost constantly, for 10 minutes or until the ketchup is thick enough to be mounded on a spoon. Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars. Pack the hot ketchup into the prepared jars, leaving ¼ inch headspace. Remove any trapped air from the jars and adjust the level of the ketchup if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.
• 1 tablespoon soy sauce
• 1 tablespoon distilled white or rice vinegar
• (2 teaspoons toasted sesame oil)
• ¼ cup cold water
• 1 tablespoon cornstarch
• 1 medium head cauliflower (about 1¼ pounds)
• Hide ingredients for Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala 1 Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala (opens in new tab) Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala
  • ¾ cup (95g) all-purpose flour
  • ¾ cup (95g) cornstarch
  • 1 teaspoon salt
  • (½ teaspoon black pepper)
  • 1 cup (235g) water
  • 3 inches vegetable oil

  Sub-recipe steps

  1. Whisk together in a large bowl: ¾ cup (95g) all-purpose flour; ¾ cup (95g) cornstarch; 1 teaspoon salt; (½ teaspoon black pepper)
  2. Whisk in until smooth: 1 cup (235g) water
  3. To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
  4. Pat the food dry and drop several pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
• 2 inches vegetable oil
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 to 6 serrano peppers, seeded, if desired, and chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, peeled and minced or grated
• Chopped cilantro
• Chopped green onions