HONEY CHILLI CAULIFLOWER

HONEY CHILLI CAULIFLOWER

PREP TIME    COOK TIME
15-20 MIN.       20 MIN

INGREDIENTS

1) CAULIFLOWER Separated in florets

2) GARLIC finely chopped 4-6 cloves

3) COUR FLOOR 1/2 cup

4) OIL FOR DEEP FRY

5) GINGER 1INCH FINELY CHOPPED

6) HONEY 2 Teaspoon

7) Sugar 1/2 Teaspoon

8) Salt to taste

9) Soya sauce 2 Teaspoon

10) Tomato sauce 2 Teaspoon

11) Vinegar 2 Teaspoon

12) Capsicum cut in dices

13) Onion or Spring onion

14) Spring Onion for Garnish

15) Green chillies Sliced 2-3

Method

Step 1

Soak the cauliflower florets in warm salted water for ten to fifteen minutes, drain and pat dry. Mix two tablespoons of cornflour in half cup of water.

Step 2

Mix the well remaining cornflour and salt with cauliflower florets. Sprinkle a little water and mix thoroughly. Heat sufficient oil in a wok and deep fry the cauliflower florets until they are crisp and light golden brown in colour.

Step 3

Drain on absorbent paper. Heat two tablespoons oil in a wok and stir fry ginger and garlic for half a minute. Add onion, green chillies, capsicum or bell pepers and stir fry for a minute.

Step 4

Add soy sauce and tomato sauce. Stir and add the vegetable stock. Bring it to a boil.Reduce heat and simmer for two minutes. Add fried cauliflower florets, vinegar, sugar, and salt.

Step 5

Stir in the cornflour mixture and cook stirring continuously till the mixture thickens.Garnish with spring onion greens and serve hot.

                   

Chilli mushroom

Chilli Mushroom Recipe 

PREP TIME   COOK TIME.   TOTAL TIME  
15 MIN.           15 MIN.           30 MIN
Chilli mushroom recipe - easy to prepare spicy Chilli mushroom. an Indian Chinese starter snack.
course: starter
cuisine: Indian Chinese
servings: 2 to 3
ingredients - measuring cup used, 1 cup = 250 ml
1) 200 to 250 grams white button mushrooms

2) 1 medium onion or 1 to 2 spring onions whites - halved or quartered and the layers removed, reserve the greens for garnish

 3) 3 green chilies  - slit 1 small 

4) capsicum chopped into squares (optional). you can use red or green or yellow capsicum 

5) 7 to 8 garlic cloves  - finely 

6) Chopped 1-inch ginger  - finely chopped

7)1 Tablespoon naturally fermented soy sauce or as required½ tablespoon sesame oil or any veg oil for the sauce½ to ¾ teaspoon cornflour 1 to 2 teaspoon water½ to 1 teaspoon sugar or as required salt and pepper as required oil for deep frying the mushrooms
for the batter
5 to 6 tablespoon whole wheat flour or all-purpose flour 3 tablespoon corn flour¼ teaspoon crushed black pepper powder or add as required salt as required water as required to make a medium consistency batter.

How to prepare recipe
STEP.1

Rinse and wipe dry the mushrooms. trim the stalks.
halve them if big in size and quarter them if smaller in size.

STEP.2

Make a flowing medium consistency batter with the ingredients listed above "for the batter".

STEP.3
Heat oil for shallow frying in a Kadai or wok.
Dip each mushroom slice in the batter and coat uniformly with the batter.
Add them to the medium hot oil and fry till they are golden and crisp.
Fry the mushrooms in batches and drain excess oil on paper towels.

STEP.4
In another wok or pan, heat sesame oil.
Add the onions and capsicum and stir fry on medium heat for a minute.
Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.
Add the soy sauce, salt, sugar, pepper, and stir-fry for half a minute.
add the fried mushrooms and stir on a low to medium flame
sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms
Saute for a minute or two.
 Continue to stir this gives a nice glaze.
Switch off the flame and serve the chili mushroom hot with veg fried rice.