Blessings from Lord Ganesha – the Hindu Elephant God – are KEY to begin a new undertaking; moving into a new home – as were our friends Isha and Krishna – removing obstacles and insuring success, so perhaps it is only fitting that I begin this series of posts with his image.
Isha and Krishna had a catered lunch after the ceremony, and I fell in love with Baby Corn Manchurian – a kind of Indo-Chinese fusion dish – that, as it happens, requires all sorts of stuff before you can actually make it.
•1 tbsp cornstarch
•2 tbsp water
•1/2 tsp Worcestershire sauce
•1 cup sugar
•1 cup white vinegar
•1 cup water
•Salt -I used seasoned – and pepper to taste
•1 tsp Tabasco – I used Earl’s
•2 tbsp ketchup – I used mine
Stir the sugar together with the vinegar, 1 cup of water, salt, pepper and Tabasco in a sauce pan over medium heat until the sugar is dissolved.
Add the cornstarch mixture and continue cooking until bubbly and thick. I let mine simmer for about 10 minutes, and it never really did get too thick, but I judged it cooked and thickened enough for my needs.
Remove from heat, stir in the 2 tablespoons of ketchup, and set aside to cool.
So, sweet and sour sauce done, my next task on the road to Baby Corn Manchurian was twofold:
Ginger Juice, and Garlic-Ginger Paste.