 Ingredients: Cauliflower - 1 flower Maida - 3 tbsp Corn flour - 2 tbsp Ginger garlic paste - 1 tbsp fried zeera powder -1 tsp Chilli powder - 1 tsp Tomato sauce - 3 tsp Chilli sauce - 2 tsp Soy sauce - 2 tsp Garlic - 2 cloves (finely chopped) Onion - 1/2 (finely chopped) Spring onion - 1/4 cup hunged cured _ 1 tbsp red color _ 1/4 tsp Salt - 1/2 tsp Oil - for deep frying Preparations: Cut the cauliflower into big size florets. Boil some water and put the florets. Also add 1/2 tsp of turmeric powder, 1/2 tsp salt and cover it with the lid. Keep aside for about 5 mins and then strain the florets and rinse it in chill water. In a bowl, take maida,corn flour, ginger garlic paste, chilli powder,red color,hunged cured,fried zeera powder,water and salt.Mix everything well to get smooth and lump free batter like pakora batter. Heat oil in a pan to deep fry, when oil is hot take a cauliflower floret, hold the long stem and dip completely in prepared batter and drop it into hot oil. Do the same with rest of cauliflower florets and deep fry them until crispy and golden brown. . The crispy cauliflower lollipop fry is ready. Now heat another pan and add 2 tbsp of oil. Add the chopped garlic and onion. Add tomato sauce, chilli sauce and soy sauce, add 2 drops of red color. Mix it well and add the fried florets to this. Let all the florets get coated with the sauce by mixing it very well. Garnish it with spring onions. Delicious and mouth watering lollypop is ready to taste in minutes.  |
Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...