Serves 6 as an appetizer
Ginger-garlic paste, chili-garlic sauce, Kashmiri red chili powder and other ingredients can be purchased at an Indian market. This recipe is based on Dakshin restaurant's (above).
|1||large head cauliflower, cut into 25 florets|
|1/4||teaspoon black pepper|
|2||teaspoons ginger-garlic paste|
2. Add salt, pepper, and ginger-garlic paste and stir gently. Set aside for 30 minutes.
|1||teaspoon ginger-garlic paste|
|1/2||teaspoon Kashmiri red chili powder or cayenne pepper|
|1/8||teaspoon baking soda|
|2||cups vegetable oil|
2. In a deep-fat fryer, heat the oil over high heat. Turn the heat to medium low.
3. Dip each floret into the batter. With tongs, ease the florets into the hot oil, cooking about 6 at a time. They are done when golden brown. Drain on paper towels and fry the remaining florets in the same way.
|2||tablespoons peanut oil|
|1||red onion, chopped|
|1||clove garlic, finely chopped|
|1||piece (1-inch) fresh ginger, grated|
|1||jalapeno pepper, seeded and finely chopped|
|2||teaspoons tomato paste|
|2||teaspoons soy sauce|
|Salt, to taste|
|4||sprigs fresh cilantro, leaves coarsely chopped|
2. Stir in the tomato paste, water, soy sauce, and salt. Stir well.
3. Pour the tomato mixture over the florets. Sprinkle with cilantro. Visi Tilak