Courtesy: Shireen Anwer

Ingredients:
½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce

Oil for frying

For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement

Method:
In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.

In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.

Ingredients
1 cup flour
½ cup suji
¼ cup rice flour
1 large onion, chopped
½ tsp crushed red chillies
3 green chillies, chopped
½ tsp baking soda
2 tbsp ginger, chopped
½ tsp black pepper, crushed
3 tbsp fresh coriander, chopped
1 tsp salt
1 ½ cup curd
2 tbsp fresh coconut, grated

Method
Mix all the ingredients in a bowl to make a thick medium paste. Keep covered for one hour. Heat oil for deep frying and drop small amounts of batter with a spoon and fry till golden brown.

Ingredients
10-12 large green chillies
¾ cup mozzarella cheese, grated
½ tsp oregano leaves
Oil for frying
For batter
½ cup cornflour
¼ cup plain flour
2 tbsp rice flour
½ tsp salt
Water as per requirement

Method
Mix oregano and mozzarella cheese in a bowl, slit the chillies and de-seed them, and stuff with cheese.

Mix all batter ingredients together, add a little water and make a batter of coating consistency. Dip stuffed chillies in this and deep fry till they are light brown. Remove from oil and after five minutes fry them again till golden brown.

Courtesy: Shireen Anwer