Baked Cauliflower Wings

These spicy baked cauliflower wings are a perfect tea time snacks which the whole family and friends will enjoy. You can adjust the spiciness according to your tastebuds by adding more or less honey. Though these doesn't taste like chicken wings but these vegan buffalo wings are pretty darn tasty in their own way. These buffalo wings would satisfy the cravings and also as they are baked, we don't feel guilty of eating them.

The recipe is super easy to make and only with few ingredients. For the crispy edges just keep them for broil until the sauce is sticky and caramelized. This will be a hit among both vegans and also meat eaters. Whenever you are craving for a serious comfort food, this is a perfect one to weigh down. I guarantee you that this will be gone within seconds. Please try this out and let me know.

Ingredients:

1. Cauliflower Florets- 1 head (cut into florets)
2. Garlic powder- 1 tbsp
3. Flour- 1/2 tbsp
4. Salt- as required
5. Milk- 1/4 Cup
6. Sauce:
7. Hot Sauce- 1/4 Cup
8. Honey- 1/4 cup
9. Butter- 1 tbsp

Method:

1. Mix the flour, garlic powder, salt and milk in a mixing bowl. add the cauliflower florets and coat each piece so that the batter covers the florets.
2. Preheat the oven to 350 degrees F. Place a parchment paper on the baking tray and arrange the florets separately without touching each other. Bake this for about 15- 20 minutes.
3. When they are getting baked, melt the butter, honey and hot sauce in a sauce pan. When the florets are done, mix the sauce on the baked florets and arrange them separately on the parchment paper and bake for another 10 minutes and you can take it out and enjoy with ranch or I like to broil for another 5 minutes.

Gobi 65/ Cauliflower 65

Gobi 65 is a perfect snack or can be served as a starter dish. This is available in almost all the restaurants in India. This is an absolute party dish which can be made easily within no time and which tastes yumm.

My daughter is a big cauliflower lover. Cauliflower in any form, she will finish it off as it is made.I make cauliflower dishes twice a week in the form of pakoda, kurma, gobi paratha, manchurian, side dish for rice and so on. After swimming class she would feel hungry and so once I made this gobi 65 which came out well and so from then on I make this quite often.

This is a very addictive snack because of its flavor and taste. This is a very easy and a simple snack which will be loved by all.

Ingredients:

For batter:

1. Cauliflower- 1 large
2. Corn Flour- 2 tbsp
3. Maida- 4 tsp
4. Ginger and Garlic paste- 1 tbsp
5. Red Chilli powder- 2 tsp
6. Garam Masala Powder- ½  tsp
7. Curry Leaves-few
8. Salt- as required
9. Oil- for deep frying

For tempering:

1. Oil- 1 tbsp
2. Cumin Seeds- 1 tsp
3. Curry Leaves- few
4. Ginger- 1 tbsp finely chopped
5. Garlic- 2 Cloves
6. Curd- ¼ cup
7. Red Chilli Powder- 1 tbsp
8. Salt- as required

Method:

1. Heat water and blanch the cauliflowers for about 20 minutes. Drain completely.
2. In a mixing bowl, mix the corn flour, maida, ginger and garlic paste, red chilli powder, garam masala powder,salt and curry leaves with required amount of water. Let this marinate for about 20- 30 minutes.
3. Heat oil in a pan for deep frying. Fry the cauliflower florets till crispy and golden brown in colour. Drain on paper towel.
4. Heat 1 tbsp of oil, splutter cumin seeds. Add chopped ginger and garlic. Meanwhile in a bowl mix the curd along with red chilli powder.
5. Mix this curd mixture in the above tempering, saute till the moisture evaporates. Add curry leaves to this, mix well.
6. Add fried cauliflower and saute for 2- 3 minutes till everything gets blended well.
7. Serve this as a snack or a starter.

Vegetable Fried Rice and Chilly Chicken

                                                                     Eid Mubarak

We celebrated Eid at our Uncle’s place this time. So I didn’t prepare anything special.This time it was ghee rice, Mutton curry, raita and sevaiyaan, all made by aunt :-). The day went on very well with eid prayers, wishing everyone, having a wonderful lunch and so on.

Today’s post is about a vegetable fried rice and chilly chicken which I made a few days ago, and is a perfect combination which can be made on any occasion or even without one :-). This one I made during iftar time. The crispness of vegetables along with the juicy chicken makes this a perfect chinese dish which can be had along with fried rice.

We can also use leftover rice for making the fried rice. Veggies and the rice should not be overcooked, but just make sure that they are crisp.

.Ingredients for Fried Rice:

1. Basmati rice- 2 Cups
2. Water- 4 Cups
3. Carrots, Beans and Cauliflower- 1 Cup
4. Soya Sauce- 1 tbsp
5. Salt- as required
6. Pepper powder- 1 tsp

Method:

1. Wash and drain the rice.
2. Cook the rice with little amount of salt and water, till they turn fluffy and do not stick with each other. Keep this aside.
3. Chop the carrots, beans and cauliflower very finely so that it will cook quickly (I used my hand chopper).
4. Pour oil in a pan and when it is hot add the chopped vegetables and salt and stir for 2 minutes. Add the pepper powder, cooked rice and stir well. In this add the soya sauce and mix.
5. Serve along with your favorite chinese gravy.

Ingredients for Chilly Chicken:

1. Boneless Chicken Pieces- 250 gms
2. Soya Sauce- 1 tbsp
3. Salt- as required
4. Egg- 1 no
5. Corn Flour- 1 tbsp
6. Pepper powder- 1 tsp
7. Onions- 2nos
8. Capsicum- 1 no
9. Garlic ( chopped)- 2 tbsp
10. Tomato sauce- 2 tbsp
11. Corn Flour- 1 tbsp

Method:

1. Mix the chicken pieces, ½ tbsp soya sauce, egg, pepper powder, corn flour and salt in a bowl. keep this aside for around ½ an hour.
2. Heat oil to deep fry and fry the marinated chicken pieces are cooked thorough.
3. Cut the onions and capsicum to big cubes.
4. In a pan heat little oil, add the cubed onions, capsicum and garlic and fry with little salt over high flame. The vegetables should retain its cripsness.
5. Add the lightly fried chicken, soya sauce and tomato sauce. Stir well.
6. Mix corn flour in little water and pour this in the above gravy. Mix well. Boil till it thickens and serve along with fried rice and enjoy.

Vegetable Spring Rolls

This is a very popular evening snack. My Mom used to make this often when I was a kid as this is so delicious and healthy. This won’t take much time to make. This can be done within minutes and is very nutritious for kids.

These spring rolls can also be made with non veg. I have this whenever I go to a chinese restaurant, but nothing tastes better that what we make at home. This is a perfect starter to serve in parties.

The filling inside can be made to our taste. We can add any vegetable as per the availability. After stuffing it with the filling, roll tightly and fry in a medium heat so that it frys well inside.

After coming back from the park, my kid loves to eat something. So nowadays I am making this often and she also likes this a lot. I am sure this will be a yummy snack to enjoy in the upcoming monsoon.
Ingredients:
For the stuffing:

1. Carrots- 2nos
2. Cabbage- 1 cup
3. Beans- 6-7 nos
4. Cauliflower- 1 cup
5. Salt- as required
6. Pepper powder- 1 tsp
7. Soy sauce- 1 tbsp
8. Oil- 1 tbsp

For the batter:

1. Maida / Wheat flour- 1 cup
2. Water- required for batter
3. Salt- a pinch
4. Oil- for deep frying

For sealing:

1. Cornflour- 1 tbsp
2. Water- 1 tbsp

Method:
For the rolls:

1. Mix maida / wheat flour, salt and required amount of water well it form a pouring consistency.
2. Heat a griddle and pour a spoonful of batter and make pancakes out of it. Repeat the process till the batter gets over.
3. Keep this aside.

For the filling:

1. Grate all the vegetables in a hand blender.
2. Heat oil in a pan and add the grated vegetables and salt. Mix well till the raw smell disappears.
3. In this add the pepper powder and soya sauce and mix well till everything is well blended.
4. Keep this aside and let it cool.

For assembling:

1. Take a pancake and keep a spoonful of stuffing inside the pancakes and fold in the edges and roll tightly and seal with cornflour paste.
2. Complete the process with remaining pancakes and filling.
3. Heat oil for deep frying and gently slide the rolls in the oil. Deep fry them till it is golden and crisp.
4. Drain and serve hot along with tomato sauce.