Chinese food with an Indian touch...

This has to be one of the most popular and tastiest dishes in the Indo-Chinese menu. You won't find it in any of the authentic Chinese restaurants, maybe because it must be an Indo-fusion creation that has been perfected by the hawkers on any street in India! But you will surely find it in any Hakka place around Mississauga. Till your next trip there, put on your apron and dish this up. It's as close to the real thing as it may get! Gobi Machurian (Cauliflower in a Spicy Sauce) Ingredients: 1 medium-sized Cauliflower broken into florets 2 tbsp cooking oil 2 tbsp chopped Spring Onions 1 tbsp finely chopped Garlic 1 tbsp finely chopped Ginger 1 tbsp finely copped Green Chili ½ tbsp Corn Flour mixed with 2 tbsp of water Salt, to taste 2 tbsp Soy Sauce 2 tbsp Tomato-chili sauce ½ cup of water For the batter: ½ cup all-purpose Flour ¼ cup Corn Flour ¼ tsp red chili Powder Salt, to taste Method: Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret. Heat the oil in a pan and deep fry florets till golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for a minute till fragrant and then add pepper, soy sauce, tomato-chili sauce and salt. Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick. Add the fried cauliflower florets and cook for another 2-3 minutes. Garnish with chopped spring onions and coriander leaves.