Skip to main content

Spicy Cauliflower Bites

 INGREDIENTS:

  1. Cauliflower 1 kg cut into 1-inch florets.
  2. Vegetable Oil 1 cup
  3. Cornstarch 1/2 cup
  4. Salt as per taste
  5. Sugar 1tsp
  6. Green bell pepper 1/2 cup cubed.
  7. Onion 1/2 cup cubed.
  8. Soy Sauce 2tsp
  9. Vinegar 2tsp
  10. Ginger 1 inch minced
  11. Garlic cloves 5-6 minced
  12. Red chili powder 1/2 tsp
  13. Water 1/2 cup

METHOD:

Serving Size: 5-6


In a large bowl combine toss the cauliflower florets with cornstarch until they are well coated.

Heat oil in a large pan over medium heat. Add the cauliflower florets and fry until they are crisp and golden brown. Remove them on a paper towel and keep aside.

In a same pan add minced garlic and ginger. Sauté for 30 seconds until fragrant. Add onions and bell peppers and stir fry 2-3 minutes. 

Add soy sauce, 1/2 cup water, vinegar, and sugar. Stir and let it simmer for a few minutes until the sauce thickens.

Add the fried cauliflowers back into the pan and toss to coat them evenly with the sauce.

Garnish with fried whole dried red chilis and cashews.


   


Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Grilled Chicken Breast

  INGREDIENTS: Boneless Skinless Chicken Breasts 4 pieces Butter 3tbsp Oil 1tbsp Onion 1 medium finely chopped Oregano  Garlic 1tbsp Minced Water 1 cup Cream 1 cup Salt and Pepper as per taste METHOD: Serving Size 4 Season the chicken breasts with salt and pepper. Heat a large skillet to a medium high heat. Add one tablespoon of butter and oil. Once the butter has melted add the chicken breasts. Sear for about 3-4 minutes until golden brown. Flip and sear for another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. Add the remaining butter and oil to the pan. Add the minced garlic and toast them until light brown. Add the finely chopped onions and sauté them until translucent.  Lower the flame and pour in the cream. Gradually bring the temperature to medium and allow the cream to simmer gently for 3 minutes. Add the seared chicken into the sauce. Sprinkle oregano. Taste and adjust the seasoning. Cook for another 5 minutes flipping the chicken...
Post a Comment
Read more

Shakshuka

  INGREDIENTS: Tomatoes 4 large  Onion 1 diced Bell Pepper 1 deseeded and diced  Button Mushrooms 5-6 thinly sliced Garlic Cloves 4-5 finely chopped Paprika powder 2 tsp Eggs 5 large Cheese grated 4-5 tbsp Salt as per taste Black Pepper powder 1/2 tsp Oregano 1 tsp Coriander leaves 1 small bunch chopped Oil 2 tbsp METHOD: Serving Size: 4-5 Make puree of the tomatoes and keep aside. Heat oil in a large pan on medium heat. Add garlic and onion and cook for 5 minutes or until the onions turn translucent. Add mushrooms and sauté for few minutes. Pour the tomato puree. Season with salt, black pepper and oregano. Bring the sauce to a simmer. With the help of a spoon make small pockets in the sauce and crack the eggs into each pocket.  Cook the eggs for 5-7 minutes or until the eggs are done to your liking. Sprinkle grated cheese on top.
Post a Comment
Read more

Lemon Garlic Chicken Bites

INGREDIENTS: Chicken Breasts boneless (cut into cubes) 900 gram Oregano 1 tsp Dried parsley 1 tsp Salt as per taste Black pepper powder 1/4th tsp Butter 2tbsp Vegetable oil 2tbsp Garlic 2 tbsp minced Lemon juice 2tbsp METHOD: Serving Size: 6-7 In a small bowl combine chicken pieces, oregano, parsley, salt and pepper powder. Toss to evenly coat. Heat a large skillet over medium heat. Melt 2tbsp butter and oil. Once melted add minced garlic and cook for 1 minute or until fragrant.  Next add the chicken pieces to the pan. To ensure even cooking. Do not overcrowd the pan. Cook for 8-10 minutes flipping halfway through or until all sides are golden brown. Check if the chicken is cooked through. Drizzle lemon juice over chicken and stir to combine.  Serve immediately.  
1 comment
Read more