Strange-flavor chicken

(aka Bang bang chicken)

6-8 scallions, white parts only
1 tbsp white sugar
salt to taste
1 tbsp light soy sauce
1 tbsp Chinkiang or black Chinese vinegar
3 tbsp well-blended chinese sesame paste
1 tbsp sesame oil
2 tbsp chili oil with chile flakes
1/2-1 tsp ground roasted Sichuan pepper
3 tsp toasted sesame seeds

Cut the chicken into slivers about 1/2 inch wide (or hit it with a rolling pin then tear into shreds by hand).
Cut scallions into sections, slice lengthwise, refresh in a bowl of cold water.
Stir sugar and salt in soy sauce and vinegar until dissolved. Gradually stir in the sesame paste to make a smooth sauce. Add other ingredients except sesame seeds, mix well.
Drain scallions, pile neatly in the center, lay chicken on top, pour over prepared sauce, sprinkle with sesame seeds.

Source: Land of Plenty by Fuschia Dunlop

Hong You Qie Zi

Steamed Eggplant with Chile Sauce

2 large eggplants or 6-8 slender Asian eggplants
salt
3 tbsp light soy sauce
1 1/2 tsp Chinkiang or black Chinese vinegar
2 tsp sugar
2 tbsp chili oil with chile flakes
1 tsp sesame oil

If using large eggplants, trim them, cut in half, and sprinkle with salt, leave for 1/2 hour to draw out bitter juices.
Steam eggplants over high flame for 5-10 minutes until tender. Peel if desired. Cool, cut into chunks or cut lengthwise.
Combine soy sauce, vinegar, and sugar in a small bowl, stirring to dissolve sugar. Add oils.
Serve eggplants with sauce as a dip.

Source: Land of Plenty by Fuschia Dunlop

Lu Hua Sheng

Boiled aromatic peanuts

1 pint water
8oz raw peanuts in husks or just pink skins
2 tsp salt
1 tsp whole Sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional) (aka tsao guo, cardamom-like)

Boil water. Add peanuts, salt, and all spices. Simmer 40 minutes, drain, discard spices, leave to dry.

Source: Land of Plenty by Fuschia Dunlop

Pre-cut cabbage kimchi

Pre-cut cabbage kimchi

8 lbs napa cabbage (about 2 medium cabbages)
1 cup coarse salt
4 cups water
4 tbsp beef/anchovy broth
4 tbsp red pepper powder

seasoning:
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped shrimp, raw
1 tbsp salt or 4 tbsp fish sauce (myeolchi jeot)
1 cup green onion, in 1/4 inch pieces
2 tbsp sugar

broth: 1 cup water + 1/2 tsp salt

Cut the cabbages in half lengthwise. Cut a slit at the end of the uncut stem.
In a large bowl, dissolve 1/2 cup salt in 4 cups water. Soak cabbage in salt water for about 15 minutes. Sprinkle the rest of the salt between each leaf, close to the stem end. Let it stand for 4-5 hours in the salt water, stirring around the cabbages occasionally so they're evenly salted. When they're limp, rinse 3-4 times and drain. Cut into 1 1/2 inch squares.
In a bowl, whisk 4 tbsp beef broth with 4 tbsp red pepper powder. Let stand for 1 hour.
Mix the cabbage with red pepper powder.
In a bowl, mix garlic, ginger, shrimp, and 1 tbsp of table salt. Add the seasoning to the cabbage squares and mix well. Add green onions and sugar, mix once more.
Place in airtight containers at room temperature for 1-2 days until it begins to ferment. Store in fridge.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Dak gui

Broiled chicken

2 lbs bone-in chicken thighs

Marinade:
2 tbsp soy sauce
1 tsp gochujang (red pepper paste)
1 tsp salt
1 tbsp chopped green onion
1 tbsp sugar
1 tsp minced garlic
2 tsp ginger juice
1 tbsp roasted crushed sesame seeds
2 tsp sesame oil
1 tsp black pepper
pine nut powder for garnish

Wash chicken, spread meat, remove fat, score, pat dry. Mix sauce ingredients, marinate 30 minutes. Broil or grill. Sprinkle with pine nut powder to serve.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Bulgogi

Broiled beef. But "Bulgogi" sounds better.

2 lbs beef tenderloin or flank, sliced 1/8" thick.

Marinade:
5 tbsp soy sauce
3 tbsp sugar
1 tbsp honey
3 tbsp korean pear juice
2 tbsp sesame oil
3 tbsp chopped green onion
1 tbsp minced garlic
1 tbsp ginger juice
1 tsp black pepper
3 tbsp roasted crushed sesame seeds

Mix the marinade. Put a layer of beef in a flat bottom container, add sauce, add another layer, add sauce again, repeat. Knead the meat with the sauce until it gets sticky. Broil (or grill). Cook until the moisture beads on the top side and flip once.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Mu Namul

Sauteed Korean White Radish

2 cups Korean white radish, washed, peeled, julienned
1 tbsp perilla oil
1/2 tbsp pickled shrimp (saeu jeot)
1 tsp minced garlic
1/2 tsp ginger juice
1 tsp finely chopped green onion
1 tbsp roasted crushed sesame seeds

Saute the radish over medium-high, covering until it begins to soften. Add the shrimp, garlic, ginger juice, stir-fry once more. When it becomes clear and all the liquid is absorbed, add green onion and sesame seeds. Remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kong Namul

Sauteed Soybean Sprouts

4 cups soybean sprouts, washed, tails and heads removed
oil
1 tsp minced garlic
1 tsp salt
3 tbsp water
1 tbsp finely chopped green onion
1 tsp sesame oil
1 tbsp roasted crushed sesame seeds
1/4 tsp red pepper powder

Saute minced garlic, then add bean sprouts and stir fry. Add salt and water, cover, cook about 7 minutes over low heat. Add green onion and cover for a few seconds. Remove from heat and add everything else.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Gosari Namul

Young fern bracken shoots

4 cups gosari (or kosari, I think; fern bracken) or gobi (slightly thicker shoots), soaked and boiled

fern bracken seasoning:
2 tbsp soy sauce
1 tsp minced garlic
2 tbsp cooking oil
black pepper for flavor

1/2 cup beef broth
4 green onions, cut into 2 inch pieces

to serve:
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp red pepper powder
1/4 tsp black pepper

Clean gosari. Cut off the hard lower part of the stem. Add the seasoning ingredients and mix well. Saute for 5 minutes over medium heat. Add broth; when it starts to boil, lower the heat and simmer covered, turning now and then. When it's almost gone, turn up heat and stir-fry quickly. Add green onions and cover. When they get soft, mix with the "to serve" seasoning.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Oi Baetduri

Sauteed Cucumber with Beef

10 Japanese cucumbers, rubbed with coarse salt, washed, drained, sliced (about 8 cups)
1 tbsp salt
1/2 cup minced beef

Marinade:
1/2 tbsp soy sauce
1/2 tbsp sugar
1 tbsp korean pear juice
1 tsp finely chopped green onion
1 tsp minced garlic
1 tsp roasted crushed sesame seeds
1 tsp sesame oil
dash of black pepper

2 tsp sesame oil
pinch of red pepper threads
1 tbsp roasted crushed sesame seeds

Sprinkle cucumbers with salt, let stand about 15 minutes to draw out excess liquid, put in cloth, wring out. In a separate bowl, season beef with marinade ingredients, mix well.
Heat sesame oil, saute meat until almost cooked. Add cucumbers and stir-fry quickly until they're crisp and bright green. Add red pepper threads and sesame seeds, stir, remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi jjigae

Kimchi Stew

8oz/1 cup pork, beef, or tuna
3 cups kimchi
2 tsp chopped garlic
1 tsp chopped ginger
2 tbsp oil
1 tbsp soy sauce
2 cups beef or anchovy broth

Cut meat and kimchi in 1 inch long strips. Stir-fry garlic and ginger in oil, add meat. When it's half cooked, add soy sauce, stir-fry again, add kimchi. Pour broth to cover. Boil and simmer about 40 minutes.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi Kongnamul Bap

Kimchi and Bean Sprouts mixed in rice

2 cups of rice, soaked
3 cups bean sprouts, washed
1/2 lb beef or pork, any cut

sauce for meat:
1 tbsp soy sauce
1 tsp sugar
1 tsp chopped garlic
1 tsp sesame oil
1/2 tsp black pepper
1 tsp ginger juice (if using pork)

1 cup kimchi (sliced and squeezed)
1 tbsp sesame oil
1 3/4 cup water

serving sauce:
1 1/2 tbsp soy sauce
2 tbsp chopped green onion
1 tbsp chopped korean green pepper
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp chopped garlic
1 tsp red pepper powder
1 drop of vinegar
1/8 tsp sugar

Cut meat into 2-inch-long strips. Season with the "sauce for meat" ingredients.
Cut kimchi into small pieces, squeeze out liquid, add some sesame oil, mix with meat. In a pot or rice cooker, put a layer of kimchi/meat, then a layer of rice, then repeat. Boil, simmer. When the water's all simmered down, add the sprouts and simmer 7-8 minutes. Mix gently.
Mix the sauce ingredients, serve with the rice/kimchi bowl.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Aunt Jeannette's No-Bake Chocolate Coconut Cookies

2 cups sugar
6 tbsp cocoa
1/2 cup milk
1/4 lb butter
3/4 cup peanut butter
1 1/2 cup oatmeal
1 1/2 cup coconut
1 tsp vanilla

Blend the sugar, cocoa, milk, and butter. Boil until dissolved, stirring, then add the rest of the stuff. Drop by teaspoon on waxed paper, let cool completely.

Source: Brian Gray's Aunt Jeannette, I guess.

Masala Beans (or Peppers) Poriyal

1 lb green beans or green bell peppers, finely chopped
salt, water

masala:
2 tsp oil
3 tbsp chana dal
1 tbsp urad dal
2 tbsp coriander seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp grated fresh coconut or 5 1/2 tbsp flaked coconut
marble-sized piece of tamarind pulp
salt, water

for tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 red chili
1/2 tsp asafoetida
1 tsp cumin seeds
a few curry leaves

Heat the oil and all the masala ingredients except coconut and tamarind. Blend in a blender or food processor, adding water as necessary to make a thick smooth paste.
If using beans: add them to a skillet with just a little water and salt, cook until tender. If using peppers, skip this.
Heat the tempering ingredients. When the mustard seeds splutter, add the masala paste. Cook on low 5-7 minutes until dry and crisp. Add the beans/peppers, cook 2-3 minutes until well blended.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Cabbage Poriyal

2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Spicy Tamarind Sambar

a lemon-sized piece of tamarind pulp, soaked in 2 cups hot water, strained, squeezed to remove juice.

For tempering:
3 tbsp sesame oil
2 red chilies, halved
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp toor dal/red gram dal/pigeon peas
1 tsp chana dal/yellow split peas
1 tsp urad dal/black gram dal
a few curry leaves

150g/5oz shallots, peeled and chopped, or green onions
3 tsp sambar powder
2 tbsp powdered jaggery
2 tbsp besan (chickpea flour)
1/2 cup water

Heat oil. Add chilies, mustard seeds, asafoetida, fenugreek. When mustard seeds splutter, add the dals and curry leaves. Saute until golden.
Add shallots, saute 2 minutes. Add sambar powder, saute 1 minute. Add tamarind juice, salt, and jaggery, saute 10 minutes. Make a batter with besan and water, add to sambar, boil 2 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Ordinary Sambar

1/2 cup toor dal/pigeon peas
2 cups water
lemon-sized piece of tamarind pulp, soaked in 1 cup hot water for 15 minutes, drained
1 cup mixed vegetables, chopped into small pieces
2 green chilies, halved
1 cup water
salt
1/2 tsp turmeric
3 tsp sambar powder
1 tsp rice flour + 2 tbsp water (optional)
1 bunch cilantro, chopped

1 tbsp oil
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 red chili, halved
a few curry leaves

Cook the toor dal in 2 cups water for 1 1/2 hours, stirring. Don't drain.
Heat the oil, add mustard seeds, asafoetida, fenugreek, cumin, chili, and curry leaves. When the mustard seeds splutter, add the green chilies and chopped vegetables. Saute a cople of minutes. Add the tamarind juicce, salt, turmeric, and sambar powder. Simmer on low until vegetables are tender. Add cooked dal, simmer 5 minutes. Add rice flour dissolved in water if necessary to thicken. Cook 2-3 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Sarson aur Palak ka Saag

Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer

Kashmiri Baingan

Eggplant and apples, Kashmiri style

2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro

Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.

Source: 660 Curries by Raghavan Iyer

Sambhar Masala

1/2 cup (packed) medium to large fresh curry leaves.
1/2 cup dried red chilies
1/4 cup chana dal (yellow split peas)
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tbsp poppy seeds
2 cinnamon sticks (3" each), broken up
1 tbsp unrefined sesame or canola oil

Mix everything in a big bowl, tossing to coat with oil.
Roast in a medium-sized skillet until curry leaves curl up and look dry and brittle, chilies blacken slightly, split peas turn dark brown, seeds turn reddish brown, mustard seeds pop and swell, and poppy seeds are tan. 3-4 minutes.
Then quickly transfer to a plate to cool. Grind them. (they'll absorb moisture and get cakey if you grind when hot.) Store for up to 2 months. Makes everything good.

Source: 660 Curries by Raghavan Iyer

Cauliflower Keerai Kari

Pan-stewed cauliflower and spinach

2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves

Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.

Source: 660 Curries by Raghavan Iyer

Alur Phulkopir Jhol

Cauliflower and potatoes in blackened red chile sauce

1 white potato, like russet or yukon gold, cut into 1 inch cubes
2 tbsp mustard oil or canola oil
1 lb cauliflower, in 1 inch florets
6 dried red chilies
1 tsp cumin seeds
1/2 cup whole milk solids or heavy cream
1 1/2 tsp salt
cilantro

Submerge potato in cold water to prevent browning, drain, pat dry with paper towels.
Heat oil, fry cauliflower and potatoes (covered) until partially cooked, 12-15 minutes.
Meanwhile, heat a little oil with chilies and cumin seeds, roast 2-3 minutes. Blend with the milk solids and 1/2 cup water.
Pour the sauce over the vegetables, sprinkle with salt. Stir, cook 8-10 minutes. Add cilantro and serve.

Source: 660 Curries by Raghavan Iyer

Lasoon Moong Ki Dal

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Mutter Paneer

or Matar Paneer

1 small red onion
3 slices ginger
3 cloves garlic
1-2 fresh chilies
2 tbsp canola oil
1 tsp cumin seeds
1 bay leaf
1 cup tomato sauce
2 tsp untoasted garam masala
1 tsp salt
1 1/2 cups frozen peas
1/4 cup heavy cream
8oz paneer
cilantro

Blend or process onion, ginger, garlic, chilies.
Heat oil, add cumin and bay leaf, cook 5-10 seconds. Add the onion blend and stir-fry until light reddish brown, 5-7 minutes.
Add tomato sauce, garam masala, salt. Lower heat, simmer 5-10 minutes.
Add 1/4 cup water and the peas. Simmer until they're olive green, 8-10 minutes.
Add cream, paneer, cilantro. Simmer until warmed, 5-10 minutes.

Source: 660 Curries by Raghavan Iyer

Punjabi Rajmah

1 small red onion
4 fresh Thai, cayenne, or serrano chilies
4 cloves garlic
2 slices ginger (2"x1"x1/8")
1 tbsp mango powder or lime juice
2 tbsp ghee or canola oil
1/2 cup yogurt
3 cups cooked kidney beans
cilantro
1/2 tsp Punjabi garam masala

Blend/food process the onion, chilies, garlic, ginger, and lime juice. Saute in the ghee over medium-high (might make you cough) until it's light brown around the edges, 5-8 minutes. add the yogurt, cook uncovered until the liquid evaporates and you have reddish-brown curd-like pellets, 12-15 minutes. Add 1 cup water and the beans. Boil, simmer until thickened, 10-15 minutes. Stir in cilantro and garam masala, serve.

Source: 660 Curries by Raghavan Iyer

Sorshe Chana

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves

1 15-oz can diced tomatoes

2 tbsp Bengali garam masala (or just whatever garam masala)

2 tsp salt

1 lb mustard greens or 1/2 lb spinach

4 cups cooked chickpeas (~2 15oz cans)

1 cup yogurt

1/4 cup heavy cream

1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.

Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.

Add tomatoes, garam masala, and salt, stir.

Add mustard greens bit by bit until they wilt.

Add chickpeas, simmer 12-15 minutes.

Mix the yogurt and cream together, then add them to the pot.

Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Fish Tikka

1 lb boneless white fish pieces (Trevally/Jack/Parai meen/Pomfret (Sauvik's favorite)/whatever)
Oil for pan frying

Marinade:
Curd / Thick Yogurt - 1 cup
Chilli powder - 1 tsp or to taste
Garam Masala powder - 1 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tbsp
Salt to taste
Lemon Juice - 2 tbsp
Coriander leaves - 3 tbsp finely chopped
Mint leaves - 3 tbsp finely chopped
Corn Starch - 3 tbsp
Oil - 1 tbsp

Mix the marinade ingredients, add fish, marinate at least 30 minutes.

Put the fish pieces on skewers, pan fry, rotating until cooked, about 15 minutes. Or oven cook at 450F in a foil lined baking tray for 10-15 minutes, flipping skewers halfway through. Skewering isn't really even necessary.

Remove from the heat and serve hot with some lemon wedges.

Source: http://www.yummytummyaarthi.com/2012/11/fish-tikka-made-on-stove-top-tikka-made.html

Gobi Manchurian

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/