 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.  |
One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...