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

* 6 Eggs (hard boiled)
* 1 cup Gram Flour (Besan)
* 2 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* A pinch of Asafoetida (Heeng)
* 1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
* Salt (to taste)
* ¼ cup Water
* Cooking Oil (for deep frying)

Recipe:

1. Remove shells from eggs and make a small slit in each of them. (To prevent the oil from splurting when the egg is deep fried.)

2. Make a thick batter out of the water, flour, red chilli powder, cumin seeds, asafoetida and salt. Coat each egg with this batter and deep fry. Keep pan covered while eggs are frying.