Crispy Noodles

Ingredients

Rice noodles: 100 gms

Paneer: 1 cup, cut into strips
Oil: For deep frying

For Sauce
Chopped garlic: 1 tsp

Chopped onion: ½ cup

Soy sauce: 2 tsp
Sugar: 2 tsp
Lemon juice: 2 tsp
Vegetable stock: 1 cup

Chilli powder: 1 tsp

Olive oil: 2-3 tsp

Salt: To taste

For Garnishing
Diced cabbage: 1 cup
Bean sprouts: ¼ cup
Chopped spring onion: 1 cup

Boiled cauliflower florets: ½ cup

Slit red chilli: 2

Method
Heat oil and deep fry the noodles till crisp, drain and keep aside. Deep fry paneer till crisp, drain and keep aside.

To prepare sauce, heat olive oil in a pan, add garlic and onion and sauté till onion turns translucent. Add soy sauce, sugar, lemon juice, stock and salt and stir till the mixture starts to thicken. Add the fried paneer, chilli powder and mix well. Add the fried noodles, just before serving. 

Serve garnished with the cabbage, bean sprouts, spring onion and cauliflower and top with the slit red chilli.

Cauliflower 65

Trust me when I came across the word Chicken 65 for the first time, I was thinking how a single person can eat so many pieces! But later realised it's just the name and god knows why they gave that name to that dish. So thinking about that yesterday I had prepared Cauliflower 65 and here goes the recipe.

Ingredients

Cauliflower florets: 2 cups
Maida: ¼ cup

Besan: 2 tsp

Ginger-garlic paste: 1 tsp

Ajinomoto: A pinch

Salt: To taste

Red chilli powder: 1 tsp

For Seasoning
Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Chopped onion: 1

Green chillies: 3

Curry leaves: 2 springs

Chopped coriander: 2-3 tsp

Method

Boil the cauliflower florets in salt water for 5-6 minutes. Drain and keep aside. 

Prepare batter by mixing besan, maida, salt, ginger-garlic paste, chili powder and ajinomoto by adding sufficient amount of water. Let the batter be neither thick nor thin. Dip each florets in the batter and deep fry till golden brown.

Heat 2 tsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves, chopped green chillies, onion and sauté for a minute. Add the fried cauliflower pieces to the seasoning mixture and mix well. Garnish with coriander leaves and serve hot with tomato ketchup.

Crispy Cauliflower

Ingredients 

Cauliflower florets: 4 cups

Salt: To taste
Turmeric powder: 1 tsp
Maida: 1 cup

Ajwain: 1 tsp
Lemon juice: 1 tsp

Yoghurt: ½ cup

Ginger-garlic paste: 3-4 tsp

Garam masala: 1 tsp

Red chilli powder: 2 tsp
Finely chopped coriander: 3-4 tsp

Finely chopped green chillies: 3-4 tsp

Oil: To fry

Method

Boil water and add salt, turmeric powder and cook cauliflower for 10 minutes. Drain and keep aside.

Take a bowl and mix maida, ajwain, lemon juice, yoghurt, ginger and garlic paste, garam masala, chilli powder and salt and prepare a thick batter.

Heat oil in a pan and dip each cauliflower in the batter, coat evenly and deep fry till golden brown. Garnish with green chillies and coriander before serving.

Vegetable Kebab

Ingredients
Potatoes: 2 medium sized, boiled and peeled
Paneer: 1 cup
Cauliflower: 1 cup
Cabbage: 1 cup
Green chili: 2, finely chopped
Coriander leaves: 2 tsp, finely chopped
Maida: 1 cup
Chili powder: 1 tsp
Ghee: 2 tsp
Salt: As per taste
Water: 1 cup
Oil: For deep frying



Method
Grate the boiled potatoes, paneer, cabbage and cauliflower. Heat ghee in a pan and fry both cabbage and cauliflower for 4-5 minutes. Then add potato, paneer, green chilies and salt. Check the salt at this stage and cook till all the water from the vegetables dries up. Remove from the fire and allow it to cool. Make small balls of the mixture and flatten between your hands and keep aside. Make a batter by mixing maida, ¼ tsp salt, chili powder in 1 cup of water. Heat oil in a frying pan, dip all the kebabs in the maida batter and deep fry them till golden brown. Serve them hot with pudina or tomato sauce.