This dish just revives all the childhood memories with my elder one who refused to eat any kind of vegetables. If tried feeding she would say, “aaj mala khup traas dila..” So to fool her I use to make these florettes and pass them of as fried chicken! So here is my take on fried cauliflower aka chicken. 😁
Fresh cauliflower cut into florettes a bowl full. For the batter – 2 tabsp each of rice flour, refined flour and cornflour. Salt to taste. Pepper crushed 1tsp. Chilli powder accordingly 1/2 tsp. Oil to deep fry.
In a bowl mix the batter ingredients into thick not too runny slurry by adding water. Heat oil. Dip the cauliflower florettes and deep fry on high flame till crispy. Serve hit with a dip it ketchup.
Sticky fries is my daughter’s favorite. It has a punch of both French fries smothered with Indian chinese sweet and spicy sauce. Normally they are deep fried fries, but I avoid deep frying instead I air fry them. So for the end result, I get is crispy fries with sweet and spicy honey sauce.
Mccain’s frozen fries 1 bowl full, or one can cut raw potatoes, half boil it, then pat dry and then deep fry.
Sauce – garlic ginger finely chopped 2 tadap, tomato ketchup 2 tabsp, red chilli powder 1 tsp, olive oil 2 tabsp, salt to taste, honey 2/3 tabsp, sesame seeds 1 tabsp.
Air fry or deep fry a bowl full of French Fries. Heat some oil in a wok and sauté ginger garlic for a min, add red chilli powder and ketchup. Salt to taste. Stir in the French Fries and thoroughly coat it with the sauce, just before serving drizzle honey and sesame seeds.
Non vegetarian option – Instead of Fries use boneless chicken cut into finger size , season with salt and pepper, coat it thoroughly with corn flour and deep fry for 2 mins on high flame. Serve with plain white rice.
Palak and paneer is a powerful combination of healthy nutrients. Rich in vitamins, minerals and proteins. But when it comes to make the kids eat it in a curry form, they and at time the adults become Jim Carey and make weird faces. So, here’s my trick to make them eat this in the form of parathas. And they love it too!!!
Palak (spinach) puree 1 cup, grated paneer 200grams, ginger garlic paste 1tsp, sugar 2 tsp, coriander cumin seeds powder 1 tsp, turmeric 1/2 tsp, chat masala 1/2 tsp, salt to taste, flaxseeds powder 2tsp, whole wheat flour mixed with Soyabean flour 2/3 cups. Oil for basting the parathas.
In a big mixing bowl, take the palak puree, grated paneer, and all the above mentioned ingredients except the oil. Knead in a firm dough. Make small balls and roll them into small parathas. Roast them on iron griddle applying little oil. Roast till it becomes like golden and crisp. Enjoy the velvety rich parathas with ketchup or any pickle.