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- 1 medium. cauliflower clean and broken into big florettes.

- 1 small bunch spring onoin finely chopped

- 2 tsp. ginger finely chopped

- 1 tsp. garlic finely chopped

- 1/4 cup plain flour

- 3 tbsp. cornflour

- 1/4 tsp. red chilli powder

- 2 red chillies, dry

- 3 tbsp. oil

- 1 1/2 cups water

- 1 tbsp. milk


- Boil the florettes (cauliflower) for 3-4 minutes in plenty of water, to which add a tbsp. of milk

- Drain and pat dry on a clean cloth.

- Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

- Add the salt and spring onions.

- Stir fry for a minute. Add 1 1/2 cups water and bring it to boil.

- Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

- Gradually add to the gravy and stir continuously till it resumes boiling.

- Boil till the gravy becomes transparent. Add florettes and soya sauce.

- Boil for two more minutes and remove, serve hot with noodles or rice.

Recipe By: PREM AMIN





- 4 cup cauliflower - separated into small florets
- 2 tsp ginger - minced
(add more if you like ginger flavor)
- 1 tbsp garlic - minced
- 3 tbsp maida (all-purpose flour)
- 2 tsp corn flour
- 1 tsp red chilli powder
- 1/2 tsp white pepper powder
- 2 tsp salt
- 1 tsp soy sauce
- 1/2 tsp vinegar

For Saute
- 1 red onion - diced
- 1 green bell pepper - diced
- 2 green chillies - slitted and cut in halves
- 1 tsp ginger garlic paste
- 3 tbsp green spring onions - finely chopped
- 1 tbsp soy sauce
- 2 tbsp chili-garlic sauce
- 3 tbsp tomato ketchup
- 2 tsp salt (or to taste)
- 3 tbsp oil (for saute)
- 2 cups oil (for frying)


- Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the
water completely and pat dry with a kitchen towel.

- Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic,
vinegar, soy sauce, and ajinomoto in a bowl.

- Make a thick paste and add cauliflower and toss in to coat it with the paste.

- Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper
towel. Keep this aside.

- Now heat 3 tbsp oil in a wide saucepan on high flame.

- Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins

- Once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato
ketchup, chili garlic sauce and salt. Toss everything and mix well for few minutes until
the masala becomes dry.

- Finally add the green onions and lower the heat to low flame. Keep stirring for another
couple mins, then set aside.

- Garnish with chopped coriander leaves




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